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Introducing Solid Foods
From when to start to what to serve, here's your guide to giving your infant solid food.
by: Sydney Loney
Solid Foods and Textures
- Wait until your baby hits the six-month mark before introducing solid food.
- Your infant may be ready to try solids if she can sit up and shows an interest in what you're eating.
- Wait three days after introducing each new food before trying another.
- Talk to your doctor before starting foods that could trigger a reaction, such as milk and eggs.
- When introducing textures, experiment with ripe fruit and soft, cooked vegetables, pasta and meats–all sliced into pieces no larger than 1/4- to 1/2-inch.
hether you're perusing jars of purée in the grocery store or planning to mash up some freshly cooked sweet potato, here's what you should know before giving your baby her first spoonful of solid food.
When to start
Most experts recommend waiting until a baby hits the six-month mark before serving solid food, but every infant grows and develops at a different rate, says registered dietitian Joanne Saab. "Up to a year of age, the average child is still getting most nutrition from a liquid source," she says. "You just don't want to wait too long, or your child may develop a texture aversion." Here are some signs your infant may be ready to try solids:- she can sit on her own and control her neck
- she no longer seems satisfied with breastfeeding or bottle alone, is hungry every two hours, or is no longer sleeping well
- she starts showing an interest in what you're eating
- she pulls her face away during feeding to show she's had enough
What to serve
It's best to start with an iron-fortified, single-grain cereal–and rice is usually a safe bet because it's least likely to cause an allergic reaction, says Saab. (By six months of age, an infant's iron stores are depleted, so it's important to offer a food that contains iron.)
The main thing to remember when introducing new foods is to space them out–one new food about every three days. This way if your infant does have a reaction, you'll know which food caused it. Start slowly with two to three teaspoons a day and work up from there.
And don't worry about whether to try fruit or veggies first–it's a myth that babies who start with fruit won't like their veggies later on, says Saab. Because their taste buds aren't fully developed, infants aren't as sensitive to sweet and salty. That said, baby food doesn't have to be bland. "It's a good time to add flavoring while they're still willing to try new things," says Saab. So don't hesitate to add herbs and spices to make things a little more interesting for your infant.
Jarred or homemade
"There's nothing wrong with jarred food, it's just a matter of convenience," says Saab. "But making homemade food is easier than you think. If you use whatever's in season, you'll have an endless supply of fresh, healthy things you won't find on store shelves, such as zucchini, plums or avocado."
Saab recommends just cooking a little extra of whatever you're having for dinner and either puréeing or fork mashing some for your baby. (Leftover fruit and veggie purée can be put in ice-cube trays and frozen for four to six months.)
Choking and food allergies
Food allergies are usually only a concern if you have a family history of seasonal and food allergies. Talk to your doctor before introducing foods that can trigger reactions, such as eggs, nuts, fish, milk and wheat.
You can usually introduce more textured foods between eight and 12 months.
To prevent choking, always supervise your baby and start with small, soft foods. "Experiment with ripe fruit and soft, cooked vegetables, pasta and meats–all sliced into pieces no larger than 1/4- to 1/2-inch," says Saab. (To test their softness, try mashing them in your own mouth without using your teeth.) Here are some great options for introducing texture:
- grated cheese (and other easy finger foods)
- ripe fruit (bananas, pears, peaches, mango, apricots, plums, papaya)
- cooked veggies (green beans, spinach, carrots, peppers, sweet potato, broccoli)
- fish, chicken or beef (try mixing tender pieces of meat with gravy or serving it in a stew)
- soft pasta, brown rice, lentils
Meet our expert:
Joanne Saab is a registered dietitian who practices in pediatrics at McMaster Children's Hospital in Hamilton, Ontario. She is co-author of three books in conjunction with Toronto's Hospital for Sick Children entitled Better Food for Kids, Better Food for Pregnancy and the best-selling Better Baby Food. Joanne is also the mother of twin daughters who have taught her a lot of practical know-how on kids' nutrition.
