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In the first year of life, infants undergo periods of rapid growth when good nutrition is crucial. In fact, nutrition in the early years of life is a major determinant of healthy growth and development throughout childhood and of good health in adulthood. Pediatricians and nutritionists have established nutritional guidelines to meet the specific needs of these early years.
Breast milk is the ideal food for infants during the first six months of life. It contains still-undiscovered substances that cannot be reproduced artificially and its overall nutrient composition is superior to any alternative, including infant formula. In spite of its superiority, breast milk cannot provide all of the nutrients and calories that allow infants to thrive after the first six months of life. All infants should continue to receive breast milk for at least the first year and preferably for the second, but other, more nutritious foods should be added by the time an infant reaches six months of age. Formula-fed infants usually require only formula for their first year, but they should also be introduced to other kinds of foods once they reach six months of age.
From the age of six months until approximately two years, infants and young children should gradually be introduced to different types of semi-solid, solid or complementary foods as they gradually transition from a diet centered on breast milk or formula. This transition period helps the child to slowly become accustomed to eating adult-type foods and familiarizes them with a wide range of textures and tastes.
Most infants begin the transition from liquid to solid foods with the introduction of infant cereals. After introducing cereal, many mothers next begin offering pureed or mashed vegetables and fruits. Whether prepared industrially or at home, these foods are a pleasant introduction to new tastes and textures. Gradually, the smooth, pureed foods can be replaced with foods of more solid texture, such as meat or fish based meals, until the infant begins to eat table food.
Different Types of Industrially Prepared Complementary Foods
Many industrially prepared complementary foods are available, which are formulated to satisfy the nutritional needs of infants and young children. Meat, vegetables and fruit are major ingredients. Some are based on cereals, some on pasta. They run the whole gamut from biscuits, rusks, and "main meals" to desserts and drinks.
Main Categories of Industrially Prepared Foods:
- Ready to eat baby foods
These consist of prepared recipes that are cooked and sterilised and are normally sold in cans, jars or plastic containers. This broad category includes baby meals, fruit or vegetable based foods, and meat and fish based foods.
- Dried baby foods
The range of dried foods available is similar to ready-to-eat and they are prepared according to recipes, but they are dried after cooking. Dried foods must be mixed with water or milk before feeding.
- Cereal-based foods
Cereal foods are usually sold dried and ready for reconstitution. They are based on pre-cooked cereals with additions of meat, vegetables or fruit. Some are reconstituted with milk, but others are already mixed with high protein foods and should be reconstituted with a non-protein containing liquid such as water.
- Pasta
These foods are available with different pasta shapes and are used after cooking in boiling water or other appropriate liquid. Pasta is often used as a main ingredient in “main meal” products.
- Biscuits and rusks
Biscuits and rusks can be offered in dried form or can be soaked in water or milk. These products can be particularly useful for teething infants.
- Milk based desserts
Special deserts with controlled sugar content typically contain yogurt or other milk products as a main ingredient.
- Toddler drink
Special formulations of cow’s milk or soy extracts have been developed to match the specific nutritional needs of young children over one year of age.
- Other drinks
Fruit, vegetable and herbal drinks also contain controlled amounts of sugar.
Industrially prepared complementary foods are convenient and are specially formulated as an introduction to the texture of adult foods while meeting the strict dietary requirements of infants and young children. Their manufacturers ensure they are processed according to the strictest hygiene and safety requirements as well as formulated to meet nutritional standards established by health authorities throughout the world.
Resources:
See: References
Links
Organisations and Websites
Books
- Guide de l’alimentation de l’enfant
De la conception à l’adolescence, Dr. Jacques Fricker, Anne-Marie Dartois, Marielle du Fraysseix, Ed. Odile Jacob, 1998
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