Second Opinion Magazine
Baby Food 101
By: Emily Schwartz, Festival Foods
Food introduced in the first year of life can impact future nutrition habits. For the first six months of life, breastfeeding is widely recommended. However, between six to eight months of age, most infants are developmentally ready to try pureed, mashed, or “lumpy” foods to compliment breast milk (or iron-enriched formula). These new foods and textures may take multiple offerings before acceptance. So to start, it is important to gradually offer a variety of foods one-at-a-time to help the infant’s palate and digestive system to adjust.
Jarred baby food is a quick and convenient way to help growing infants get the nutrition they need. It offers a consistent texture and flavor that may be better received by “picky eaters,” and they are produced under strict food safety guidelines.
Homemade baby food is another option. Compared to commercial baby food, homemade baby food may be a more affordable option and may offer a wider variety of flavors. Whether looking to supplement or replace commercially produced baby food products, one of the easiest ways to start is to simply mash foods that may already be on your grocery list, like bananas or avocados. Or, try incorporating nutrition-packed foods that wouldn’t necessarily be found in jarred varieties, like pureed eggs, broccoli, kiwifruit, or no-salt-added canned beans.
Regardless of the food served, infants and young children are very impressionable. The actions and behaviors of those around can impact the development of food preferences and eating behaviors. Whenever possible try eating (and enjoying!) the same food your baby is eating.
Steps for Making Baby Food
Start with clean hands, cooking surfaces, and equipment.
Even though infants and children are more susceptible to food-borne illness, it is always a good practice to wash hands with warm, soapy water and sanitize any surfaces or equipment before food preparation.
Prepare food; washing, peeling, and trimming, as needed.
Wash all fruits and vegetables thoroughly. Peel and trim, if necessary. If preparing meat or fish, remove all skin, bones, gristle, and excess fat.
Cook and/or process food.
Cook food, if necessary, until very tender. Boiling, steaming, or microwaving food with water is often ideal. When preparing meat or fish, cook to well done. Allow cooked food to cool slightly before pureeing or mashing to reach desired consistency. Adding a small amount of water may be necessary to achieve an appropriate texture.
Serve or store.
If food is not going to be eaten right away, store it in the refrigerator for up to two days, or freeze for use within a month. Freezing baby food in ice cube trays can help provide baby-sized portions when they’re needed. Small portion sizes are important because any leftover food, regardless if it is homemade or commercially prepared, should be thrown away due to exposure to bacteria.
Some combinations to try after introducing individual foods:
No-salt-added canned black beans (drained and rinsed) and avocado
Kiwifruit and banana
Baby cereal and berries
Sweet potato and applesauce
Emily Schwartz is a nationally accredited, registered dietitian-nutritionist (RDN) serving the Eau Claire and La Crosse communities as Festival Foods’ Western Wisconsin Regional Dietitian.