Infants should begin eating soft, easily mashed foods. Whole fruit chunks, raw vegetables, peanuts or popcorn could pose potential choking hazards and should therefore be avoided as early as possible.
Multivariate analyses demonstrated that lower maternal education was associated with not introducing solids within the optimal window (1-3 months) and later introduction (7-9 months). Breastfeeding for shorter duration and not participating in WIC also contributed to late solid introduction.
Fruits
Timing of solid food introduction is crucial to infant health and development. Too early introduction can displace energy-rich breastmilk and lead to deficiency of essential nutrients such as iron, protein and zinc. Overfeeding infants early can also contribute to obesity as well as adult metabolic diseases like diabetes, hypertension and coronary artery disease [1] [Source].
This report uses data from the 2000 National Survey of Early Childhood Health (NSECH) to explore national patterns of children’s and parents’ feeding practices related to food introduction at different points in time. Bivariate and logistic regression analyses were performed, yielding bivariate and logistic regression results which suggest lower maternal education, being single mother rather than breastfeeding for 4 months or longer and ever participating in WIC are factors linked with early solid food introduction prior to recommended windows.
Vegetables
Most infants’ first food is an iron-fortified single grain cereal mixed with breast milk or formula, although vegetables can make an ideal first food as they offer lots of nutrition with limited calories – such as vitamins, minerals, fiber and other health-promoting substances – not to mention helping an infant develop chewing and swallowing skills for future food consumption.
Multivariate analyses demonstrated that breastfeeding duration and education were major influences in when infants were introduced to solid foods. Our results suggested that pediatricians focus their efforts on encouraging optimal breastfeeding practices and providing food in the 4-6 month window for all mothers from low income households, including encouraging WIC participation within these families. Women with more than high school education were more likely to introduce solids within an optimal timeframe than their counterparts with lower education levels.
Grains
Grain should be introduced when an infant can begin eating solids and chew and swallow on his or her own. Start off slowly with single grain cereals; these provide iron for proper development of their baby.
Multivariate models indicated that age of introduction was closely tied to maternal race/ethnicity and educational status. African-American mothers and English-speaking Latina mothers had significantly higher rates of late solid introduction (7-9 months) compared to white mothers; education played an integral part in when and how solids should be introduced for both groups.
Infants should only receive small portions at one time and may reject certain flavors or textures of foods due to taste or texture issues. Choking can be a serious danger at this age; therefore, any foods which could become lodged in their throat should be cut up into pieces to reduce this risk.
Dairy
Your infant will try iron-fortified infant cereal mixed with breast milk or formula for the first time, perhaps landing some on his or her chin or bib or the high chair tray; but it’s essential that they see, smell, and taste these new tastes!
Experts advise introducing solid (complementary) foods between four and six months of age, in small pieces so as to prevent potential choking hazards.
English-speaking Latina and African-American mothers had lower rates of introducing solid foods within the recommended window than white mothers, suggesting that efforts to increase clinician discussion regarding food introduction may be more successful when targeted towards these groups.
Meat
Many parents report discussing when and how their infant should start eating solids with his/her health care provider; yet it remains unknown whether anticipatory guidance from clinicians has any significant effect in encouraging optimal parent infant feeding behaviors.
In our study of national patterns surrounding when mothers introduced solid foods to their children and associated factors, using a nationally representative sample. Multivariate logistic regression models indicated that lower maternal education was a significant predictor of late introduction relative to the recommended 4-6 month window; this effect was particularly prominent among African-American and English-speaking Latina mothers but not white mothers. Rates of early introduction decreased with breastfeeding duration but this interaction did not reach statistical significance.
Eggs
Eggs are an energy and nutrient dense food source, providing approximately 66kcal and 6.4g of protein per medium-sized egg. Furthermore, they’re an excellent source of vitamin D which supports bone health while their yolk contains plenty of choline which benefits heart health and brain development.
Experts advise introducing solid foods around four and six months of age as complementary foods; not intended to replace breast milk or formula. Doing so may ensure adequate nutrition as well as introduce new flavors, textures and tastes. Multivariable models showed no association between when African-American and English-speaking Latino mothers introduced solids and the mother’s education level; however white mothers with less than a high school graduate had lower rates of doing so within the recommended 4-6 month window.
Nuts
Nut-rich diets provide multiple advantages to both body and mind. Nuts contain abundant amounts of protein, healthy fats, as well as various vitamins and minerals essential for wellbeing.
Iron-fortified infant single grain cereal should typically be the first solid food introduced around 4 months. Other fruits, vegetables and meats may follow later depending on an infant’s developmental readiness.
Multivariate analyses showed that maternal education did not influence the timing of solid food introduction for African-American or English-speaking Latino mothers, although those with more than a high school education had lower rates of early solid food introduction than those who lacked one (Table 3). This association could not be explained by any other demographic factors.
