NutritionThroughtheLifecycle - Nutrition through the...

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Nutrition through the Lifecycle HP 230 Prof. Leah Schumacher
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Introducing Solid Foods When to begin Between four and six months Developmental capability Loss of extrusion reflex Ability to sit assisted (such as in a high chair) Food allergies Single-ingredient foods One at a time in small portions Waiting period
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Infant Development and Recommended Foods a Portion sizes for infants and young children are smaller than those for an adult. For example, a grain serving might be ½ slice of bread instead of 1 slice, or ¼ cup rice instead of ½ cup. SOURCE: Adapted in part from Committee on Nutrition, American Academy of Pediatrics, Pediatric Nutrition Handbook, 6th ed., ed. R. E. Kleinman (Elk Grove Village, Ill.: American Academy of Pediatrics, 2009), pp. 113–142. Age (months) Feeding Skill Appropriate Foods Added to the Diet 0 to 4 Turns head toward any object that brushes cheek. Initially swallows using back of tongue: gradually begins to swallow using front of tongue as well. Strong reflex (extrusion) to push food out during first 2 to 3 months. Feed breast milk or infant formula. 4 to 6 Extrusion reflex diminishes, and the ability to swallow nonliquid foods develops. Indicates desire for food by opening mouth and leaning forward. Indicates satiety or disinterest by turning away and leaning back. Sits erect with support at 6 months. Begins chewing action. Brings hand to mouth. Grasps objects with palm of hand. Begin iron-fortified cereal mixed with breast milk, formula, or water. Begin pureed meats, legumes, vegetables, and fruits. 6 to 8 Able to self-feed finger foods. Develops pincer (finger to thumb) grasp. Begins to drink from cup. Begin textured vegetables and fruits. Begin unsweetened, diluted fruit juices from cup. 8 to 10 Begins to hold own bottle. Reaches for and grabs food and spoon. Sits unsupported Begin breads and cereals from table. Begin yogurt Begin pieces of soft, cooked vegetables and fruit from table. Gradually begin finely cut meats, fish, casseroles, cheese, eggs, and mashed legumes.
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