Introducing Your Baby To Solid Food

babyMost parents have lots of questions about introducing their baby to solid food. How old should the baby be? What food to give first? How much?

Here are some basic guidelines for this important step. Be sure to check first with your baby's doctor, in case your baby has special feeding needs.

When do I start?
Is my baby ready for solid food?

Your baby should:

  1. Be able to hold the head upright. If the head falls backwards, put the baby in a semi-reclined position - sitting halfway up, with the head higher than the hips. Give support at the base of the neck, not at the back of the head.
  2. Touch, hold, and taste objects. Does the baby notice things or try to grab them? Does the baby bring hands and toys to the mouth? If not, gently bring hands to mouth. If you feel resistance, lay the baby on one side and try again. Place a soft toy in the baby's hand and bring it to the mouth.
  3. Move the tongue back and forth, instead of just pushing out. Encourage this tongue motion by placing a baby spoon inside the mouth on the tongue. Your baby's therapist can suggest a good spoon for your baby. Thicker textured foods - like applesauce or cooked vegetables that have been through a baby-food grinder - can also stimulate tongue action.
  4. Be able to seal the lips tightly around the bottle, so that less liquid dribbles down the sides of the mouth.

How do I start?
Start foods one at a time, a week apart. That way, if your baby has an allergic reaction - such as vomiting, diarrhea, or rash, you'll know which food to avoid.

What foods should I give first?
Cereals (Start at 3-4 months or 12 pounds): Single grains, such as rice, oats, or barley. At 7 to 9 months, try wheat, mixed cereal, or soft, creamy cooked cereals.

Vegetables (at 4 ½ months): Strained or pureed. Give vegetables before fruits to discourage a sweet tooth and the tendency to reject vegetables. Start with milder yellow or orange vegetables: Squash, carrots, or sweet potatoes. Later, add green vegetables: peas, green beans, and spinach.

by Jeanne Koutz, O.T.R.

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