1. Weaning at the correct time

2. Learning outcomes
Demonstrate the importance of weaning at the appropriate time.
Summarise the nutritional requirements for an infant when weaning.
Discuss the nutritional requirements for a Pre 5 child

3. Session outline Weaning Group discussions Main food groups
Pre 5 nutrition
Key Oral Health Message on Diet
Total sugars
Snack ideas
Food diaries

4. What is weaning?
It is introducing a variety foods gradually to infants, alongside usual milk (breast or formula)

5. When should weaning begin ?

6. Group discussions Why are infants weaned ?
Nutritional - Reference Nutrient Intake
Developmental - What are the signs the infant is ready ?

7. Weaning before 6 months Group Discussion
Weaning before six months is not recommended.
Babies should never be weaned before four months (17 weeks)
What are the risks of early weaning?
What are the risks with late weaning ?
Group Discussion

8. Age by which solid food had been introduced (Scotland)
percentage
Age

9. Group discussions What are suitable first foods?
What foods are unsuitable?
Why are these not suitable & when can they be given?
What are suitable drinks for infants and what drinks should be avoided?

10. How much and how often Amount Eating with fingers Textures and variety
Milk

11. Moving on More meals More foods More texture More nutrients
More food experiences

12. Pre 5 Nutrition

13. Group discussions Main food groups
What are the main food groups for children?
Discuss what you know about these food groups.

14. Fruit and vegetables

15. Bread, rice, potatoes and pasta

16. Meat, fish, eggs and beans

17. Milk and dairy foods

18. Mini Meals
Prepare a menu for a day, incorporating the main food groups, for a child approaching her first birthday

19. Pre 5 Nutritional requirements
Fruit and vegetables – Aim for 5 a day
Bread, Rice, Potatoes and Pasta - 4 servings per day
Milk and dairy foods -3 servings per day
Meat, fish, eggs, beans – 2 servings per day 19 19

20. Key oral health message
Diet:
Reduce the consumption and especially the frequency of intake of drinks, confectionery and foods with sugars.
Scientific basis of oral health education

21. Total Sugars Extrinsic sugars Intrinsic sugars
Sugar molecules outside the cell
Intrinsic sugars
Sugar molecules inside the cell.
E.g. fresh fruit and vegetables
Non-milk extrinsic sugars
(NMES)
E.g. table sugar, confectionery, honey, fruit juice.
Milk sugars
E.g. lactose in dairy products (milk) 21

22. Group discussions Healthy Snack ideas

23. Group discussions
Childsmile Food Diary 23 23

24. Scientific basis of oral health education
Further reading
Fun First Foods
Ready Steady Baby
Ready Steady Toddler
Scientific basis of oral health education
Improving Maternal and Infant Nutrition:
A Framework for Action Jan 2011
Oral health and nutrition guidance
Questions ?