Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần B | B baby food Foods other than milk and infant formula fed to babies during their first year. Commercially prepared baby foods in jars cooked or pureed food and in packets as dehydrated food offer a large variety of wholesome and nutritious food including meats cereals vegetables fruits desserts and combination foods. Food consistency varies from strained to chunky according to the developmental age of the child. No ARTIFICIAL FOOD COLORS or ARTIFICIAL FLAVORS are added. However food additives may be included to inhibit molds increase texture or soften foods. Until the 1980s most bottled baby foods contained modified cornstarch as a thickener. This questionable food additive is now seldom used in baby foods. Salt and sugar were once common additives to manufactured baby foods. Ironically these were often added to satisfy the parent s taste. Baby foods are now either unsweetened or contain low amounts of sugar and manufacturers have eliminated salt. There is no health reason for adding sodium sucrose monosodium glutamate MSG or preservatives to baby foods. Furthermore tastes for salty and sugary foods can be acquired which suggests a potential risk of establishing a child s preference for processed food at an early age. Although all ingredients are listed on baby food labels the labels can be misleading. For example high meat dinners need be only 26 percent meat in baby food and chicken and rice for babies need be only 5 percent chicken according to regulations. See also breast-feeding food labeling. Kurtzweil Paula. Labelling Rules for Young Children s Food FDA Consumer 29 no. 2 March 1995 14-18. Bacillus cereus A bacterium capable of causing food poisoning. There are two forms of B. cereus food poisoning In the diarrheal form infection is associated with vegetables sauces puddings pastry and meat dishes that have been improperly refrigerated after cooking permitting bacterial spores to begin growing. The bacteria produce toxins enterotoxin in the intestine that .
