"How to Introduce Solid Foods to Infants - Australasian Society of Clinical Immunology and Allergy (Ascia)" - Australia

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How to introduce solid foods to infants
Introducing foods
 It is important to ensure that texture of solids foods is appropriate for the developmental stage of
your infant. Progress from pureed to normal texture from around 6 months (but not before 4
months) to 12 months.
 There is no particular order in which to introduce foods. However, iron rich foods such as iron fortified
cereals, meats, fish, poultry, cooked egg and legumes, need to be included from around 6 months.
 Once pureed foods have been introduced, many parents choose to continue to introduce foods in
increasing textural variety (as below), others prefer baby led weaning.
Start with smooth, pureed foods including iron fortified cereals such as rice, oats, semolina, pureed
meat, fish and poultry.
Then add other foods such as cooked and pureed vegetables, legumes, cooked eggs and fruits.
Move on to mashed and chopped foods and finger foods.
 Aim for a wide variety of different foods to be included in your infant’s diet such as:
Cereal foods (bread, crackers, pasta, wheat based breakfast cereals.
Dairy foods (cow’s milk on cereal, cheese).
Meat and alternatives (poultry, cooked egg, fish, other seafood and nut products such as nut pastes
and foods containing nuts).
Fruits and vegetables.
 Take care not to replace milk feeds too quickly with solid foods.
 Foods should include adequate amounts of iron, zinc, fat, protein, vitamins and essential minerals.
 Drinks such as water and infant formula can be generally offered from a cup from 8 months of age.
 Prevent infants choking on food by grating, cooking or mashing all hard fruits or vegetables. Do not give
your infant foods that have small hard pieces such as raw apple, carrot or whole or chopped nuts. Use
nut flours, nut flours pastes and nut butters.
 When introducing foods that other family members are allergic to, it is important to follow risk
minimisation strategies to prevent cross contamination of allergens, for those who are allergic to the
foods.
 Aim for your child to be eating family meals by 12 months of age where possible.
Acknowledgements
This document has been developed by the ASCIA Paediatric and Dietitian Committees, and reviewed by the
ASCIA membership, with significant input from the Centre for Food & Allergy Research (CFAR), a National
Health and Medical Research Council (NHMRC) Centre of Research Excellence (CRE).
Further information and references
ASCIA Guidelines for infant feeding and allergy prevention 2016
www.allergy.org.au/patients/allergy-prevention
Disclaimer
This advice differs from previous advice as it is based on the most recently published reviews and studies,
including those published since 2010. ASCIA information is reviewed by ASCIA members and represents
available published literature at the time of review. The content of this document is not intended to replace
professional medical advice and any questions regarding a medical diagnosis or treatment should be
directed to a medical practitioner. Development of this document is not funded by any commercial sources
and is not influenced by commercial organisations.
© ASCIA 2016
ASCIA is the peak professional body of clinical immunology and allergy specialists in Australia and New Zealand
Website:
www.allergy.org.au
ABN: 45 615 521 452
ACN: 608 798 241
How to introduce solid foods to infants
Introducing foods
 It is important to ensure that texture of solids foods is appropriate for the developmental stage of
your infant. Progress from pureed to normal texture from around 6 months (but not before 4
months) to 12 months.
 There is no particular order in which to introduce foods. However, iron rich foods such as iron fortified
cereals, meats, fish, poultry, cooked egg and legumes, need to be included from around 6 months.
 Once pureed foods have been introduced, many parents choose to continue to introduce foods in
increasing textural variety (as below), others prefer baby led weaning.
Start with smooth, pureed foods including iron fortified cereals such as rice, oats, semolina, pureed
meat, fish and poultry.
Then add other foods such as cooked and pureed vegetables, legumes, cooked eggs and fruits.
Move on to mashed and chopped foods and finger foods.
 Aim for a wide variety of different foods to be included in your infant’s diet such as:
Cereal foods (bread, crackers, pasta, wheat based breakfast cereals.
Dairy foods (cow’s milk on cereal, cheese).
Meat and alternatives (poultry, cooked egg, fish, other seafood and nut products such as nut pastes
and foods containing nuts).
Fruits and vegetables.
 Take care not to replace milk feeds too quickly with solid foods.
 Foods should include adequate amounts of iron, zinc, fat, protein, vitamins and essential minerals.
 Drinks such as water and infant formula can be generally offered from a cup from 8 months of age.
 Prevent infants choking on food by grating, cooking or mashing all hard fruits or vegetables. Do not give
your infant foods that have small hard pieces such as raw apple, carrot or whole or chopped nuts. Use
nut flours, nut flours pastes and nut butters.
 When introducing foods that other family members are allergic to, it is important to follow risk
minimisation strategies to prevent cross contamination of allergens, for those who are allergic to the
foods.
 Aim for your child to be eating family meals by 12 months of age where possible.
Acknowledgements
This document has been developed by the ASCIA Paediatric and Dietitian Committees, and reviewed by the
ASCIA membership, with significant input from the Centre for Food & Allergy Research (CFAR), a National
Health and Medical Research Council (NHMRC) Centre of Research Excellence (CRE).
Further information and references
ASCIA Guidelines for infant feeding and allergy prevention 2016
www.allergy.org.au/patients/allergy-prevention
Disclaimer
This advice differs from previous advice as it is based on the most recently published reviews and studies,
including those published since 2010. ASCIA information is reviewed by ASCIA members and represents
available published literature at the time of review. The content of this document is not intended to replace
professional medical advice and any questions regarding a medical diagnosis or treatment should be
directed to a medical practitioner. Development of this document is not funded by any commercial sources
and is not influenced by commercial organisations.
© ASCIA 2016
ASCIA is the peak professional body of clinical immunology and allergy specialists in Australia and New Zealand
Website:
www.allergy.org.au
ABN: 45 615 521 452
ACN: 608 798 241
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