Breastfeeding provides the ideal food during the first 6 months of life. Complementary feeding starts when breast milk is no longer sufficient by itself, where the target age is for 6–23 months. The gap between nutritional requirement and amount obtained from breast milk increases with age. For energy, 200, 300, and 550 kcal per day is expected to be covered by complementary foods at 6–8, 9–11, and 12–23 months, respectively. In addition, the complementary foods must provide relatively large proportions of micronutrients such as iron, zinc, phosphorus, magnesium, calcium, and vitamin B6. In several parts of the developing world, complementary feeding continues as a challenge to good nutrition in children. In Ethiopia, only 4.2% of breastfed children of 6–23 months of age have a minimum acceptable diet. The gaps are mostly attributed to either poor dietary quality or poor feeding practices, if not both. Commercial fortified foods are often beyond the reach of the poor. Thus, homemade complementary foods remain commonly used. Even when based on an improved recipe, however, unfortified plant-based complementary foods provide insufficient key micronutrients (especially, iron, zinc, and calcium) during the age of 6–23 months. Thus, this review assessed complementary feeding practice and recommendation and reviewed the level of adequacy of homemade complementary foods.

Complementary feeding should fill the gap in energy and nutrients between estimated daily needs and amount obtained from breastfeeding from 6-month onward. However, homemade complementary foods are often reported for inadequacy in key nutrients despite reports of adequacy for energy and proteins. The aim of this study was to assess caregiver’s complementary feeding knowledge, feeding practices, and to evaluate adequacy daily intakes from homemade complementary foods for children of 6–23 months in food insecure woredas of Wolayita zone, Ethiopia. A cross-sectional study assessing mothers/caregiver’s knowledge and complementary feeding practice, adequacy of daily energy, and selected micronutrient intakes using weighed food record method. Multi-stage cluster sampling method was also used to select 68 households. Caregivers had good complementary feeding knowledge. Sixty (88.2%) children started complementary feeding at 6 months and 48 (70.6%) were fed three or more times per day. Daily energy intake, however, was significantly lower (p < 0.05) than estimated daily needs, with only 151.25, 253.77, and 364.76 (kcal/day) for 6–8, 9–11, and 12–23 months, respectively. Similarly, Ca and Zn intakes (milligrams per day) were below the daily requirements (p = 0.000), with value of 37.76, 0.96; 18.83, 1.21; 30.13, 1.96; for the 6–8, 9–11, and 12–23 months, respectively. Significant shortfall in daily intake of Fe (p = 0.000) was observed among the 6–8 and 9–11 months (3.25 and 4.17 mg/day, respectively), even accounting for high bioavailability. The complementary foods were energy dense. Daily energy, Ca, Zn, and Fe (except 12–23 months) intake, however, was lower than estimated daily requirements.

Honey is one of nature's wonders. For long, honey has been used as important source of carbohydrates and natural sweetener. Honey contains sugars, organic acids, minerals, and proteins, enzymes and vitamins in trace amounts. The simple sugars in honey are responsible for its sweetness, hygroscopicity, energy value and other physical properties.Honey's use as medicine has been limited due to lack of scientific report. In recent days, however, there is resurgence. Its greatest medicinal potential is its application as topical agent to wounds and skin infections. Honey has anti-inflammatory, immune boosting property, and exhibits broad spectrum antibacterial activity, which are attributed both to physical factors: acidity and osmolarity, and chemical factors: hydrogen peroxide, volatiles, beeswax, nectar, pollen and propolis. Its antioxidant activity is attributed to: glucose oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids, and proteins. Honey prevents and treats gastrointestinal disorders such as peptic ulcers, gastritis and gastroenteritis. It also poses prebiotic effects and promotes health of gastrointestinal tract.Honey has proven safety for use. Compared to glucose and sucrose, it has lower glycemic and incremental indices in type I diabetic patients. It's simple sugars are absorbed directly into bloodstream without digestion and can serve as an athletic aid.

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