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General Objective:
By the end of the class the student will be able to understand the weaning.
Specific Objective:
By the end of this lecture the student should be able to: Define weaning. List aims of weaning. Mention time of weaning. List principle to be followed in weaning. Describe the recommended weaning food to be introduced at different age. Describe the preparation of weaning food. Recognize some practices common to some mothers in society. Remember important point in feeding young children. Enumerate some things that should be avoided.
Weaning
Definition:
It is a gradual addition of solid foods to the infants diet according to infants diet according to individual infants capacity and gradual diminution of breast or artificial feeding in frequency and /or quantity.
Time of Weaning:
There is no one time for weaning that is best for every child, but generally most infant shows signs of readiness during the period from 4-6 months of age.
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Principles of Weaning:
1. Start weaning when the child is free from any disease particularly from any G.I.T. troubles. 2. Dont start in summer because of the high susceptibility to gastro-enteritis. 3. One-food item is introduced at intervals of 4-7 days to allow for identification of food allergies and to allow the child to get used to it. 4. New foods are fed in small amounts, from one teaspoon to a few tablespoons, put the spoon midway back on tongue to facilitate swallowing of semi-solid food.
5. Food should not be mixed in the bottle and feed through a nipple with a large hole. 6. Dont wait too long to introduce solid food as the infant may not be interested there after. By the age of 6 months, the infant usually learn to like the food offered and will be willing to try new food. 7. Offer new food while baby is hungry. 8. Never force the infant to take a new food. 9. Vegetables and non-sweetened food may be introduced before sweetened food to reduce the tendency to develop desire for sweets.
Methods of Weaning:
Almost any soft easily digestible food could be introduced to the baby from about 4 months. Start with a teaspoonful daily and gradually increase both the quantity given and the number of times it is fed to the baby.
Cooked food should be covered to protect it from the flies and dust. Utensils used in the preparation of food and feeding should be clean and washed before and after use.
2. Consistency: Weaning food must be made into a form and texture that is soft and easily digestible for a young child. This can be done through straining and mashing. Dont use mixer / blender in preparation of vegetable soup as it transfer it in to a liquid form unsuitable for training babies on swallowing of semi-solid food.
3. Bulkiness: because the infant has a small stomach, he shouldnt be given bulky food with high percentage of water (as rice). So, it is better to give small amount of these foods. 4. Frequency of meals: Young infant should be fed 4-5 times daily, in their own bowel or plate (so mother can see the amount taken by child).
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The toddler age group need 1200 calories/ day. The primary aim in dietary management of these children is to accustom them to chopped food and remove all strained food from the diet. The basic food remains the same. The only difference is the consistency of each food and size of serving is governed by the childs activity, rate of growth, body structure and the food habits he begins to initiate.
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Spices have no nutritional value and shouldnt be added to childrens food. 9. Ingredient used in the preparation of weaning food is not expensive. 10. By 8-12 months, infant should be trained to drink from cup. 11. By 12-14 months, the child may be taught to use spoon. Spilling will occur at first but will gradually decreased with practices. By 2 years, child can be taught to spoonfeed himself. 12. The use of fork is not recommended before the age of 3 years.
13.DO:
Give praise usually at the end of the meal. Establish good relationship with child. Provide learning experiences.
Things to be Avoided:
1. Food that cause chocking as nuts, fruits with seeds, potato chips, etc 2. Food that produce allergy as fresh milk, fish, tomato, etc. 3. Artificial colors and flavors foods. 4. Salted food might cause hypertension. 5. Junk food as sweets, candies that deprive the child from taking more nutritious food and encourage the desire for sweets. 6. Highly spiced and fatty food. 7. Honey, in some region honey may be contaminated with clostridium bolutinum spores.