Monday, March 24, 2025

SUPPLEMENTARY FEEDING IN INFANTS

Supplementary feeding is crucial for Indian Infants to ensure they receive essential nutrients for growth and development.Here is some evidence-based supplementary feeding advice:

Introduction to Solid’s(6-8months).

1)Start with single ingredient purées:Introduce single-ingredient purées made from fruits, vegetables or cereals.

2)Gradually increase variety:Gradually introduce new foods,one at a time,to monitor for signs of allergy or intolerance.


3)Breast feeding remains essential .

Recommended foods(6–12 months)

1) Fruits:Mashed banana,avacado,mango,papaya.

2) Vegetables :Mashed sweet potato,carrot, and green beans.

3)Cereals:Rice cereal,wheat cereal, and oatmeal.

4)Protein Sources:Mashed lentils,chickpeas,and white of boiled eggs.

5)Dairy:Breast Milk or formula as the primary source of dairy.

Feeding Tips.

1)feed in small frequent meals:offer two to three solid meals and one to two snack’s per day.

2)Make meal time interactive:Engage with your baby during meals to promote bonding and healthy habits.

3)Avoid force feeding:Never force feed your baby,as this can lead to mealtime battles and negative associations with food.

4)Monitor for sign’s for fullness:Pay attention to your baby’s cues,such as turning away or pushing the spoon away.

Foods to Avoid(0–12 months)


1)Honey:Avoid giving honey to infants under 12 months due to the risk of botulism.

2)Raw and undercooked eggs:Avoid giving raw and undercooked eggs due to the risk of salmonella infection.

3)Unpasteurised Dairy:Avoid giving unpasteurised dairy products to infants due to risk of bacterial contamination.

4)High sugar foods:Limit or avoid giving high sugar foods to infants,as they can lead to unhealthy eating habits and dental cavities.

ADDITIONAL TIPS;

Follow proper guidelines:Ensure proper food handling,storage,and preparation to minimise the risk of foodborne illness.

Be patient and flexible:Every baby is unique, and what works for one may not work for another.Be patient and flexible when introducing new foods.






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