NUTB 211: Detailed Report on Complementary Feeding: Guidelines & Foods

This report, based on NUTB 211 Study Unit 2, Lesson 5, provides a comprehensive overview of complementary feeding for infants. It outlines guidelines for introducing new foods, emphasizing the importance of holding the infant upright, introducing small amounts, and reintroducing rejected foods. The report covers responsive feeding techniques, meal frequency recommendations, and the use of appropriate cutlery and portion sizes. It also emphasizes good hygiene practices and proper food handling. The document discusses the development of taste and food preferences, including innate preferences and rejections, and explores possible reasons for refusal of solids. Detailed recommendations are provided for adding various foods, including cereals, starches, vegetables, fruits, fruit juices, eggs, and meat, fish, and poultry. The importance of iron in complementary feeding is highlighted, along with guidelines for avoiding allergies, including the timing of food introduction and the benefits of continued breastfeeding. The report also touches on the introduction of cow's milk and provides recommended complementary feeding options for low socio-economic areas.

Complementary Feeding
NUTB 211
Study Unit 2 -Lesson 5
Chantell Witten
6 March 2018

Guidelines when offering any new foods
 Infant should be held upright to improve swallowing & feeling
of security
Baba moet regop gehou word om sluk te verbeter en vir 'n gevoel van
veiligheid
 Small amounts of any new food should be introduced per
session
Klein hoeveelhede van enige voedsel moet per sessie bekendgestel word
◼ 1 teaspoon or less
 Food being refused after a few times should be replaced by
something different
Voedsel wat 'n paar maal verwerp word moet met iets anders vervang
word

Guidelines when offering any
new foods
 That food should be re-introduced after a week or more
Daardie voedsel moet weer na 'n week of wat herbekendgestel word
 Parents and other adults must not show their own food
aversions
Ouers en ander volwassenes moenie hul eie voedselaversies wys nie
 Infant must be allowed to touch the food to experience the
texture
Baba moet toegelaat word om aan die kos te vat en die tekstuur te
ervaar
 Infants prefer simple, uncomplicated foods
Babas verkies eenvoudige, ongekompliseerde kos

Responsive feeding
 Feed infant directly, & assist older children feeding themselves
 Be sensitive to infant’s hunger & satiety cues
 Feed slowly & patiently
 Encourage children to eat, but do not force them
 If child refuses many foods, experiment with different food
combinations, tastes, textures & methods of encouragement
 Minimize distractions during meals
 Talk to the child during feeding, with eye contact
 Should be a period of loving-learning

Meal Frequency
 Increase the number of times that the infant is fed
complementary foods as he/she gets older
Verhoog die aantal kere wat 'n baba komplementêre voedselsoorte
gevoer word soos hy/sy ouer word
 For the average, healthy BF infant
Vir die gemiddelde, gesonde geborsvoede baba
◼ At 6-8 months: 2-3 x per day
◼ At 9-11 months: 3-4 x per day, + 1-2 nutritious snacks
◼ At 12-23 months: 3-4 x per day, + 1-2 nutritious snacks
 Snacks should be self-fed, convenient and easy to prepare
Versnapperings moet self geëet kan word, gerieflik wees en maklik om
voor te berei

Cutlery and Portion sizes
 Use a
Gebruik 'n
◼ cup that will not fall over and break easily
koppie wat nie sal omval of maklik breek nie
◼ plates with round sides and
borde met ronde kante
◼ cutlery with round edges
eetgerei met ronde rande

Amounts given
 At 1 year, babies will eat 1/3 to ½ the amount an adult
normally consume
Op een jaar sal ¹/3 tot ½ hoeveelheid wat 'n volwassene eet, inneem
 A tablespoon (not heaped) of each food offered for each
year of age is a good guide
'n Eetlepel (nie opgehoop nie) van elke kossoort wat aangebied word vir
elke jaar van ouderdom is 'n goeie riglyn

Good Hygiene & Proper Food Handling
 Keep preparation clean
Hou voorbereiding skoon
 Separate raw and cooked
Hou rou en gekookte kos apart
 Cook thoroughly
Kook deeglik
 Keep food at safe temperatures
Hou voedsel by veilige temperature

Good Hygiene & Proper Food
Handling
 Use safe water and raw materials
Gebruik veilige water en rou materiale
 Additionaly
◼ Use a cup to feed liquids instead of a bottle with a teat
Gebruik 'n koppie om vloeistowwe te voer eerder as 'n bottel met 'n tiet
◼ All utensils must be washed thoroughly with hot water &
soap
Alle toebehore moet deeglik gewas word met warm water en seep
◼ Hand washing (Caregiver & child!)
Was hande (Sorggewer en kind!)

Development of taste and food
preferences
 Prenatal & postnatal exposure to different flavors provide
the foundation for cultural & ethnic differences in cuisine
Voor- en nageboortelike blootstelling aan verskillende geure verskaf die
basis vir kulturele en etniese verskille in cuisine
 Food preferences during infancy may track into childhood &
adolescence
Voedselvoorkeure tydens babatyd kan voortgaan tot in
kindertyd en volwassenheid
 Innate preferences for sweet and salty tastes
Ingebore voorkeur vir soet en sout smake

Development of taste and food
preferences
 Innate rejection of sour and bitter tastes
Ingebore verwerping van suur en bitter smake
 Predisposed to prefer high-energy foods
Geneig om hoë-energie kosse te verkies
 Predisposed to reject new foods
Geneig om nuwe kosse te verwerp

Possible reasons for refusal of solids
 Solids have been introduced too late
Vaste kos is te laat bekend gestel
 Parent is overanxious
Ouer is oorangstig
 Too much attention, child is too active or too tired to eat
Te veel aandag, kind is te aktief of the moeg om te eet
 Child is not active enough (sleepy) and therefore not hungry
Kind is nie aktief genoeg nie (deur die slaap) en dus nie honger nie
 Too much milk is given
Te veel melk word gegee