Breast milk is best for your baby

Breast milk is best for babies. The World Health Organisation (WHO) and Health Promotion Board (HPB) recommend exclusive breastfeeding for the first six months of life. Unnecessary introduction of bottle feeding or other food and drinks will have a negative impact on breastfeeding. At around six months of age (but not before 4 months), infants should receive nutritionally adequate and age-appropriate complementary foods while breastfeeding continues for up to two years of age or beyond. Consult your doctor before deciding to use infant formula or if you have difficulty breastfeeding.

Abbott Singapore fully recognises breast milk’s primacy, value and superiority and supports exclusive breastfeeding as recommended by the WHO.

The content on this website is intended as general information for Singaporean residents only and should not be used as a substitute for medical care and advice from your healthcare practitioner. The HPB recommends that infants start on age-appropriate complementary foods at around 6 months, whilst continuing breastfeeding for up to 2 years or beyond to meet their evolving nutritional requirements. If no longer breastfeeding, toddlers can switch to full cream milk after 12 months. This should be complemented by a good variety of solid foods from the four main food groups (fruits, vegetables, grains, meat and alternatives). For more information on the nutritional requirements of infants and young children, please visit www.healthhub.sg/earlynutrition.

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PEDIASURE

PediaSure Almond Cookies

pediasurealmonddelights

Tempt your little picky eater with yummy & crunchy almond cookies.

Ingredients:

  • 8 scoops of PediaSure powder
  • 125g butter
  • 150g brown sugar
  • 100ml water
  • 1 pinch ammonium bicarbonate
  • 320g self-rising flour
  • 2 tablespoons cinnamon powder
  • 200g almond slivers

Method:

  1. Beat butter and sugar until creamy.
  2. Separately, dissolve ammonium bicarbonate in water and slowly stir in PediaSure powder.
  3. Add the PediaSure mixture to the butter mixture from the first step.
  4. Add in flour, cinnamon and almond slivers and mix to form a dough.
  5. Line a 9" square tray with plastic wrap and place dough in the tray. Compact until the dough is level and cover the top of the tray with plastic wrap.
  6. Place the tray in the freezer for 6 hours to harden.
  7. Remove the dough from the freezer and cut into thin slices.
  8. Place cookie slices on a lined baking tray and bake at 180°C for 15 minutes or until golden brown.
  9. These cookies may also be stored in air tight containers when cooled.

Contributed by PediaMum, Kris Leong, Mother of Daphne