嬰幼兒副食品設計之初探——以新北市三所托嬰中心為例

本研究旨在探討托嬰中心嬰幼兒副食品設計之發展歷程、實施方式與執行效益。採用質性個案研究法，以新北市三間托嬰中心為實踐場域，研究過程中採用PDCA (Plan-Do-Check-Act)循環模式，遵循「由少到多」、「由簡到繁」、「原型多樣化」的原則，作為嬰幼兒個別化副食品設計之發展策略。研究者經由實際參與廚房烹調作業及觀察嬰幼兒的食用狀況，逐步形成標準作業流程並成為體系內之飲食特色。最後提出結論與建議，期望能提供托育機構不同飲食調配之思維及參考，共同守護嬰幼兒的健康，讓整體的托育服務品質更加細緻及專業化。

This study aims to explore the development process, implementation methods, and execution effectiveness of complementary food design for infants in daycare centers. A qualitative case study method was adopted, with three daycare centers in New Taipei City as the practical field. The research process utilized the PDCA (Plan-Do-Check-Act) cycle model, following the principles of ''from less to more,'' ''from simple to complex,'' and ''prototype diversification'' as strategies for developing individualized complementary food designs for infants. Through actual participation in kitchen cooking operations and observation of infants' eating conditions, the researchers gradually formed standard operating procedures, which became a dietary feature within the system. Finally, conclusions and recommendations are presented, aiming to provide daycare institutions with different perspectives and references for dietary arrangements, thereby collectively safeguarding infants' health and enhancing the overall quality of daycare services, making them more refined and professional.