First foods

The introduction of solid foods is an exciting period for caregivers and children alike. For a variety of reasons this venture should be approached in a methodical and investigative manner, with an underlying emphasis on the quality and purity of the foods being offered. There is a considerable body of scientific literature examining the optimum age for introducing solid foods. A preliminary review of this material will reveal many inconsistent conclusions and recommendations as provided to caregivers and health professionals over the years.

Current opinion indicates that babies should be given only breast milk or infant formula for the first six months of life. This period of time allows the digestive system to develop to a level where starches and protein compounds can be partially digested. Most importantly, by six months of age the risk of initiating an allergic response to particular foods is significantly reduced. Coinciding with these physiological factors, most babies are more likely to explore and accept a wider range of tastes and textures by the age of six months.

Organic baby food

It is important to begin with solid foods which are recognised for their purity and low irritant status. Paediatricians, community health nurses, and nutritionists can all provide valuable advice and lists of suitable infant foods. Most of these lists will contain items like rice cereal, lightly cooked pears, steamed and mashed vegetables, mashed banana, avocado, pureed chicken vegetable soups, and finely ground beef or lamb.

When solid foods are initially discussed between caregivers and child health professionals, the issue of organic certification frequently arises. In contrast to most of the standard produce which is currently available, organic food is grown and processed without the widespread use of synthetic chemicals and food additives. Organic production prevents the application of genetically engineered technologies along with the routine use of antibiotics and growth hormones in farmed animals.  On account of their relative purity, organically certified foods are appropriate for the human immune system during infancy and early childhood development. The unique advantages of organic food can be obtained with commercially manufactured products or with fresh produce that is prepared in the kitchen at home.

Between the ages of six and twelve months, most infants will continue to depend upon formula or breast milk as their primary source of nutrition. This is ideal since it enables solids to be introduced in a slow progression. It is advisable to introduce new foods carefully, testing them in small quantities then gradually increasing these over several days. A half teaspoon offered on the first day can be followed by a tablespoon on the second. In the absence of any noticeable problems, try offering several tablespoons of the same food on the third day. After conducting a three day trial period, it should be safe to increase the amount and frequency of each new food.

Food intolerance

It requires familiarity with an infant’s normal routine and some luck to accurately identify foods which may be causing or have the potential to cause problems. Inexperienced caregivers will often overlook the early, subtle signs of a progressive food intolerance or digestive disorder. With this in mind, it can be useful to keep a small diary recording the introduction of new foods along with a detailed checklist of the infant’s normal appearance and routine. One of the important indicators of potential dietary problems is significant vomiting, usually within an hour or two of food ingestion. When associated with the introduction of new foods, any swollen discolouration around the mouth or lips, body and facial rashes, or unformed stools causing noticeable redness around the bottom are further indicators of food related problems.

In rare cases, the intake of a new food can trigger a serious allergic reaction known as anaphylactic shock. The symptoms usually occur suddenly, and include swelling of the throat, pallor, and loss of consciousness. Medical attention cannot be delayed and where the infant’s situation deteriorates rapidly, emergency resuscitation will be required. It is now accepted that the predisposition toward allergies is frequently inherited. For this reason, infants with a family history of food allergies, asthma, eczema, or migraine headaches are more susceptible to these problems. A consultation with a paediatric dietician can help to evaluate the categories of food which should be avoided on account of their elevated risk.

Preparing baby food

With the correct facilities and appropriate planning, the preparation of infant meals can be transformed into an efficient task, without the mess and waste which many individuals anticipate and dread. The initial and most important task is to secure quality ingredients. Depending on local availability, this may require weekly visits to the nearest farmer’s market or registration with an organic cooperative.

Organic fruit, vegetables, and cereal grains, will provide the healthiest basis for introducing solids. Fruit and vegetables must generally be peeled, and separated to remove seeds and fibrous material. Once prepared, they can be lightly steamed or microwaved then blended to a smooth consistency. When sufficiently cooled, blended vegetables can be frozen in ice cube trays before being transferred to labelled freezer bags. This increases the efficiency of meal production and allows several weeks food to be prepared in advance.

Rice, oat, and wheat cereals can be purchased in a grade which is suitable for making infant porridge. The alternative is to purchase organic whole grains then process these in an electric food grinder. In the early stages, palatability of cereal foods can be increased with the addition of some breast milk or infant formula. Many fruit flavoured porridges are available ready prepared, in jars from the supermarket and convenience stores. Choosing from the packaged brands of organic baby food is one of the preferred options for caregivers who are unable to allocate the time required to prepare their own foods at home.