lability of iron, especially in vegetable-based diets, makes toxicity of concern only when iron supplements exceed the range of 25-40 mg daily for older infants and young children. The desired range of daily iron intake is about 10-15 mg .
Total daily intake of iodine in excess of 600 m g can be injurious and is of concern only in areas where high doses of iodine are used in prophylactic programmes.
The choice of processing method depends on many factors, among them the primary purpose of the product, the social and economic conditions of the area into which it is being marketed, the local dietary habits of infants and young children, the hygienic conditions in which it is being used, the technology available, and local cost-benefit considerations [1, 2].
PREPARATION FOR USE
Non-heat-processed mixtures of raw ingredients should be adequately boiled during preparation, while boiling (for nutritional reasons) may not be required for heat-processed or enzymatically pretreated mixtures. The option not to boil such processed mixtures after addition of water depends above all on the quality of the water available, sanitary conditions in the surroundings, and personal hygiene practices. Food that is safe as consumed is of primary importance in feeding infants and young children, especially those at risk for malnutrition. Therefore, if there is any doubt about food safety, even heat-processed products should be boiled before they are fed.
Guidelines concerning the addition of fat (or sugar) during preparation were discussed earlier. To summarize briefly, if (a) the product is the only food fed, (b) no fat was added in the processing, and (c) the protein content is 15 g per 100 9, about 10 g fat or 20 g sugar (or an appropriate combination) should be added per 100 g product. This contributes an extra 90 kcal if fat is added and 80 kcal if sugar is added.
HYGIENE AND PACKAGING
When tested by appropriate methods, the final processed product should be free from pathogenic micro-organisms (and/or substances originating from such) in amounts that may represent a hazard to health, and should not contain any poisonous or deleterious substances . The product should be prepared, packed, and stored under sanitary conditions. It should be packed in containers that will safeguard hygienic and other qualities of the food.
The technical name of the product as proposed by the Codex committee should be "supplementary food for older infants and young children." In addition, any appropriate designation or brand name may be used in accordance with national preferences. At a minimum, the label should include the net content by weight, storage instructions, and instructions for preparation before feeding. Pictorial instruction should be considered where literacy levels are low. Other information on the label may be considered; however, it may not be possible (or indeed necessary)to declare, as suggested by the
Codex committee, the sources of protein, list of ingredients, nutrient value, and date marking. This information should be available, but not necessarily on the label. The label should state that the product is for use in feeding infants 4-6 months old and older.
It is expected that existing local and/or national legal restrictions or rules concerning the formulation, marketing, and sales of food products will be followed.
This report was prepared at the request of Dr. Nevin Scrimshaw and with the support of the UNU Programme on Food, Nutrition, Biotechnology, and Poverty and the International Union of Nutrition Sciences.
The authors benefited from comments provided by the WHO Nutrition and MCH units; Professor M. K. Gabr, Cairo, President IUNS; Professor Joseph Hautvast, SecretaryGeneral IUNS; Professor J. Kusin, Amsterdam; and Professor Ricardo Bressani, Guatemala.
1. Codex standards for foods for special dietary uses including foods for infants and children and related code of hygienic practice, Codex Alimentarius, vol. 9, 1st ed. (FAO/WHO, Rome, 1982) and Supplement 1 (Rome, 1984).
2. "Guidelines for Development of Supplementary Foods for O