Food Preparation Practices for Infants Aged From 7 to 13 Months

Czarnik, Michaila; Hamner, Heather C.; Moore, Latetia V.

doi:10.1016/j.jneb.2021.08.006

Cited by 4 publications

(2 citation statements)

References 24 publications

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“…Incongruence between complementary feeding recommendations and cultural preferences has also been documented. Mothers' infant feeding practices are often rooted in their community's caregiving norms [32,33]. Culturally diverse and immigrant mothers have varied opinions on the importance of evidence-based guidelines [34,35], but they report similar struggles in navigating information from conflicting sources [36][37][38].…”

Section: Discussionmentioning

confidence: 99%

Maternal Experiences with Discussing Complementary Feeding in Primary Care

Bouchard

Grigsby-Toussaint

Fox

et al. 2022

IJERPH

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Complementary feeding practices promote healthy eating habits and food preferences later in life. Little is known about how US pediatricians communicate infant feeding practices to caregivers or how caregivers respond to this information. The purpose of this study is to explore mothers’ experiences and perceptions of the complementary feeding recommendations they receive in primary care settings. English- and Spanish-speaking mothers of infants were recruited from Special Supplemental Nutrition for Women, Infants, and Children offices in Rhode Island, US, and snowball sampling. Semi-structured telephone interviews were conducted to investigate mothers’ discussions with pediatricians about complementary feeding and their overall impressions of wellness visits. Thematic analysis was informed by the Fundamentals of Care theoretical framework. The mean age of the sample (n = 13) was 30.5 years and 62% self-identified as Latina. Four themes emerged from the analysis: (1) wellness visits are mostly positive experiences, (2) not all infant feeding recommendations are easy to follow, (3) alternative sources of infant feeding recommendations can be just as helpful, and (4) there is room for improvement at wellness visits. Improving the content, delivery, and cultural relevance of infant feeding recommendations in primary care settings with more specific and tailored information may promote adherence to evidence-based practices.

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Section: Discussionmentioning

confidence: 99%

Maternal Experiences with Discussing Complementary Feeding in Primary Care

Bouchard

Grigsby-Toussaint

Fox

et al. 2022

IJERPH

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“…Complementary feeding describes how infants gradually transition from drinking only milk to consuming a whole range of foods ( 1 ). It is widely accepted that the introduction of complementary food plays a fundamental role in an infant’s developmental progress as well as dietary behaviours later in life ( 2 , 3 ). While guidelines exist around the globe on when to start complementary feeding (e.g., from the WHO), specific guidelines regarding when to introduce infants to certain food textures are often confined to the introduction of pureed or mashed foods at the age of 6 months ( 4 , 5 ).…”

Section: Introductionmentioning

confidence: 99%

Food texture experiences across nine age groups in Indian infants from urban areas

Devezeaux de Lavergne,

Thielecke,

Antille

et al. 2024

Front. Nutr.

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The introduction of complementary food plays a fundamental role in dietary behaviours later in life. Little is known about the influences of age on food texture acceptance in young Indian children. Thus, the objective of this cross-sectional study was to describe the relationship between age and food texture experiences in young children aged 4–36 months in India from urban areas using a parental-reported survey. This study relies on a face-to-face parent survey, which was conducted comprising 306 children categorised into 9 age groups. Questions focussed on food texture experience considering 16 textures were analysed. Textures such as dissolvable, sticky, and soupy/liquidy were already accepted by more than half of 4–5-month-old infants. In India, soupy/liquidy is a more common base texture than pureed. Indeed, pureed was found to be introduced to a majority of infants only from 8 to 9 months onwards. Food textures such as rubbery, slippery, and foods with skin were more likely rejected by the youngest children. With increasing age, the refusal probability of food textures decreased. Our survey showed food texture experiences in Indian children aged from 4 to 36 months. It provides useful insights for parents and healthcare professionals by contributing to the understanding of texture acceptance during the transition to complementary foods.

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