2022

edition

I N FA N T
FEEDING
LEGAL NOTICE
Infant feeding, 128 pages

Editors:
Direction de la santé
13A, rue de Bitbourg
L-1273 Luxembourg

www.gimb.lu
[email protected]

Layout and Illustration:

Human Made - www.hum.lu

Available in German, Portuguese and French

1st edition, Luxembourg, 2022

© All rights, in particular the rights of reproduction, distribution and

translation are reserved.

ISBN 978-2-919797-52-3

– 2 –
FOREWORD
The guide “Infant feeding” is part of a series of guides on balanced nutrition.
These guides are produced as part of the national programme “Gesond
iessen, Méi beweegen” (GIMB).
They are an update of the national recommendations for baby nutrition and
are regularly updated on the GIMB website (gimb.lu).
They were written in collaboration with the Ligue médico-sociale and a
group of experts from the field of early childhood.

– 3 –
SUMMARY

1 BREASTFEEDING

1.1 . Characteristics of breast milk

/ 8

/ 9
1 .1 .1 . Some advantages and benefits for baby / 9
1 .1 .2 . Some advantages and benefits for the mother / 10
1 .1 . 3. Clusterfeeding / 11

2 BOTTLE FEEDING WITH INFANT FORMULAS AND

FOLLOW-UP MILKS / 12

2.1 . Infant formulas (0-6 months) / 13

2.2 . Follow-up milks (from 6 to 18 months) / 14
2. 3 . Milk with special properties / 14
2.4 . Food supplements / 14
2.5 . In conclusion / 14
2.6 . Teats and bottles / 14
2.7. Cleaning the bottle / 15
2.8 . Preparing the bottle / 16
2 .8.1 . Water / 17
2 .8.2 . Preparation in practice / 17
2.9 . Flours and flakes for baby bottles / 19
2.10 . How to bottle-feed a baby / 20
2.11 . Volume and number of bottles / 21

3 REGURGITATION / 22

4 BURPING / 24

5 DRINKS / 26

– 4 –
6 MEAL TIMES / 28

7 INTRODUCTION OF COMPLEMENTARY
FEEDING / 32

7.1 . When to start complementary feeding? / 34

7.2 . How to proceed? / 35
7.2 .1 . Phase 1 / 35
7.2 .2 . In practice / 35
7.2 . 3. The case of allergens / 36
7.2 .4. Phase 2 / 36
7. 3 . The vegetable meal in practice / 37
7. 3.1 . Composition of the vegetable meal / 37
7. 3.2 . Vegetables / 37
7. 3. 3. Pulses / 38
7. 3.4. Carbohydrates / 38
7.4 . Fats / 39
7.5 . Nuts (nuts) / 40
7.6 . Meat, fish, eggs / 41
7.7. Amount of puree / 42
7.8 . Meal consistency / 44
7.8.1 . Introduction of complex textures / 45
7.8.2 . Fingerfood / 46
7.9 . Seasoning / 48
7.10 . Preservation of home-cooked meals / 50
7.11 . Drinks / 51
7.12 . The fruit meal / 52
7.12 .1 . Some important recommendations for the fruit
meal / 53
7.12 .2 . Cheese for babies / 53
7.13 . Bread / 54

– 5 –
SUMMARY

7.14 . Milk porridges / 55

7.14.1 . Preparation of a milk porridge / 55
7.15 . Milk and milk products / 57
7.16 . Baby food / 58

8 NUMBER OF MEALS / 60

9 FOODS NOT SUITABLE FOR FEEDING TO CHILDREN

UNDER 3 YEARS OF AGE / 62

10 TASTE EDUCATION

10.1 . In practice / 68
/ 64

10.2 . Around the Meal / 69

11 PRACTICAL TABLES / 70

12 MEAL PREPARATION

12.1 . Cooking methods

/

/
74

75
12 .1 .1 . Vegetable meals / 75
12 .1 .2 . Cooking tips for carbohydrates. / 76
12 .1 . 3. Cooking tips for meat and fish. / 76
12 .1 .4. Preparation of fruit meals / 77
12.2 . The quantities of vegetable meals / 77
12. 3 . Hygiene / 78

13 RECIPES / 80

– 6 –
14 SHORT OVERVIEW OF NUTRITIONAL RECOMMEN-
DATIONS BETWEEN 12 AND 36 MONTHS / 110

14.1 . Which foods to choose? / 111

14.1 .1 . What drinks to offer? / 111
14.1 .2 . Fruit and vegetables several times a day / 111
14.1 . 3. Carbohydrates with every meal / 112
14.1 .4. Milk and dairy products / 112
14.1 . 5. Meat, fish, eggs and vegetarian alternatives / 114
14.1 .6. Fats / 115
14.1 .7. Season without salt / 115
14.1 .8. Sweet foods / 115
14.2 . How much should you give your child? / 116
14.2 .1 . Summary of average quantities (non-binding list to be
adapted to daily life) / 116
14. 3 . If they refuse certain foods / 117

15 NEOPHOBIA: THE FEAR OF TASTING NEW

FOODS / 118

16 BIBLIOGRAPHY / 120

17 ANNEX / 124

– 7 –
1 B RE ASTFEED I NG

1. BREASTFEEDING

– 8 –
The World Health Organisation (WHO) recommends exclusively
breastfeeding until the age of six months, and beyond then,
breastfeeding should continue with the introduction of food until
the age of two or older.
The introduction of new foods is recommended at the earliest at
4 months of age (4 months + 1 day, i.e. 17 weeks) and at the latest
at the beginning of the 7th month. It is important to be aware of
the developmental signs of your chil
Breast milk has the ideal composition to nourish your baby and
is the best food for development and growth. Extending breast-
feeding increases its benefits.

1.1. CHARACTERISTICS OF BREAST MILK

1.1.1. Some advantages and benefits for baby

→ Its composition is always adapted to the → it contains bioactive substances that have
different needs of your baby; beneficial effects;
→ Its composition evolves over time according → it contains antibodies and protects against
to the needs of your baby and is perfectly infections;
adapted to her digestive capacities; → it reduces the risk of allergies;
→ It is well tolerated and easy to digest; → it is clean and free of harmful germs;
→ its composition varies during the feeding; → it promotes healthy intestinal flora;
→ it promotes good sleep; → it is always ready and at the right tem-
→ its taste varies according to the mother’s perature.
diet, which helps baby to develop her own
sense of taste;

– 9 –
1 B RE ASTFEED I NG

1.1.2. Some advantages and benefits for the mother

→ Breastfeeding helps to reduce the size of the if she increases her caloric intake, as recom-
uterus after childbirth; mended throughout the lactation period;
→ it has a protective effect against certain → It does not require any specific preparation
cancers such as breast and ovarian cancer; and is a time saver;
→ Breastfeeding strengthens the mother’s → it is good for the environment;
bones and helps to reduce some bone → it has practical aspects: no need to prepare a
fractures after the menopause; bottle in the middle of the night, no need to
→ It promotes weight loss in the mother, even plan for an outing or a trip.

Breastfeeding is much more than food. Skin-to-skin contact and

emotional warmth reassure baby and gives her that loving foun-
dation of trust that is important for psychological development.
Consult your pediatrician about any changes in your baby’s diet.
It is important not to be discouraged, even if in the beginning,
breastfeeding is sometimes difficult. The initial inconveniences
should soon disappear, leaving room for special moments to be
shared with your child.
If you have questions, a problem, or just need support, talk to an
experienced breastfeeding midwife, lactation consultant, breast-
feeding group or your pediatrician.

Here are some documents that can help you:

► Allaitement - Qui fait quoi ?

► Breastfeeding from A to Z
► To breastfeed and work, is your
legal right!
► Oui, j’allaite encore !

– 10 –
1.1.3. Clusterfeeding
Some infants ask to nurse several times during the day at short
intervals. They do not let go of the breast for 2-4 hours before
taking a break. It is important to know that this variability in
feeding frequency is normal and you can accommodate the
infant’s requests.

– 11 –
2 BOT TLE FEED I N G WITH I N FANT FO RM U L AS AN D FO LLOW- U P M I LKS

2. BOTTLE FEEDING WITH INFANT FORMULAS

AND FOLLOW-UP MILKS

– 12 –
When baby is not breastfed or in the case of mixed breastfeeding,
it is essential to use an infant formula. Infant formulas meet
the needs of infants at different ages.
There is a wide variety of milks, some of which are reserved for
special situations. Ask your pediatrician or dietician for advice.
Shops sell formulas in liquid form, ready to use or in powder form
to be diluted and are subject to legislation.
Milk from animals (cows, goats, mares, sheep, etc.) or vegetable
“milks” (almond milk, soy milk, etc.) are not suitable for feeding
infants. The composition of these drinks is not adapted to the needs
of infants and cannot ensure optimal development of your baby.

2.1. INFANT FORMULAS (0- 6 MONTHS)

Their composition is such that they fully cover the needs of
infants up to the age of 6 months. They provide the energy and
nutrients necessary for baby’s healthy development. It is
therefore not advisable to enrich bottles.

– 13 –
2 BOT TLE FEED I N G WITH I N FANT FO RM U L AS AN D FO LLOW- U P M I LKS

2.2. FOLLOW-UP MILKS (FROM 6 TO 18 MONTHS)

Around the age of 6 months, baby formula is replaced by follow-
TIPS on milk.
Follow-on milks are specifically designed to meet the nutritional
The timing, volume and num-
needs of infants from 6 to 12 months of age and comply with
ber of feedings compared to
legislation. Their composition is perfectly adapted to feed infants
baby formula do not change.
up to 18 months.

2.3. MILK WITH SPECIAL PROPERTIES

Milks with special therapeutic properties are prescribed or
recommended by a pediatrician or dietician.

2.4. FOOD SUPPLEMENTS

No supplements/medication should be taken without the advice
of your pediatrician.

2.5. IN CONCLUSION
In recent years, many new infant formula products have
TIPS appeared on the market. Some of them meet the needs of infants
and the expectations of parents. They are based on scientific
Use milk recommended at the research and are regularly evaluated and adapted based on new
maternity hospital or one rec- knowledge. Others respond more to a “marketing” concern than
ommended by your pediatrician. to a real need.
Do not change your milk unless
advised by your pediatrician or 2.6. TEATS AND BOTTLES
dietician.
There are different types of teats: choose one according to baby’s
age and the consistency of the milk. Above all, do not pierce the
teats, and replace them as soon as they are damaged, as there is a
risk that baby will swallow broken pieces.
Favour glass or stainless steel bottles. This way you can be sure
that no undesirable substances will get into the milk.

– 14 –
2.7. CLEANING THE BOTTLE
It is advisable to clean bottles and teats as soon as possible after
use. They should be cleaned well with soapy water using a clean
brush provided for this purpose. They should then be rinsed un-
der running water.
Washing the bottles in the dishwasher ≥ 65°C is also possible.

Instructions for use:

→ Wash your hands well before starting.
→ Clean and rinse bottles and teats thoroughly with soapy
water, preferably using a brush.
→ Leave to air dry in a clean place with the opening at the
bottom, do not dry with a cloth.
→ Or wash them in a dishwasher ≥ 65°C.
If your doctor has advised you to sterilise bottles, here are some
possibilities:
► in a specially designed sterilizer;
► in boiling water for 15 minutes;
► in a pressure cooker (steaming) for 10 minutes;
► using an aseptic solution available in pharmacies.

– 15 –
2 BOT TLE FEED I N G WITH I N FANT FO RM U L AS AN D FO LLOW- U P M I LKS

2.8. PREPARING THE BOTTLE

Most infant formulas are sold as powder to be added to water.
IMPORTANT
This process is done with the measuring spoon inside the box
and following the manufacturer’s instructions. In general, 1 level
☞Always follow the dosage as
measure is diluted in 30 ml of water, so 2 level measures in 60 ml
indicated by the manufacturer.
of water, 3 level measures in 90 ml and so on.
☞Be very precise when meas-
uring out the milk powder and
use the flat edge of a knife to
ensure that the measurement is
levelled off. Wash your hands thoroughly beforehand.

Measure out the desired

quantity of water in the bottle.

Add the measuring spoons of milk powder according

to the manufacturer’s instructions and shake gently.

Gently warm the bottle to the

desired temperature.
35 - 36˚C

Give the bottle slightly warmed or at room temperature.

Dispose of any milk that

has not been used.

Clean everything.

– 16 –
2.8.1. Water
Use mineral water that is “suitable for the preparation of baby
food”. This is indicated on the label of the bottle. Any opened bot-
tle of water should be kept in the fridge and used within 24 hours.
Fresh tap water is suitable for bottle feeding from the time of
feeding. However, do not use water that has been left standing in
the pipes. Let the water run until cold water comes out of the tap.
Never use water that has gone through a filtration system such
as an anti-limescale system for example.

2.8.2. Preparation in practice

WATER SCOOP(S)
► Always follow the dilution on the milk powder label and the LEVELLED OFF
manufacturer’s instructions. MILK POWDER
► Always prepare bottles on a clean surface.
► Use clean materials.
► Preferably prepare the bottles just before use. 30 ml 1
► If you prepare a bottle in advance, it should be kept in the fridge at
60 ml 2
4°C to 8°C until you use it.
► If you have to bottle-feed away from home, take warm water and 90 ml 3
milk powder separately and prepare the bottle just before feeding.
120 ml 4
► We strongly discourage storing prepared bottles because of the
growth of bacteria and the risk of infection for the infant. 150 ml 5
► Leftover milk should be disposed of.
180 ml 6
► It is advisable to clean the bottles immediately after use and to let
them air dry.

– 17 –
2 BOT TLE FEED I N G WITH I N FANT FO RM U L AS AN D FO LLOW- U P M I LKS

→ Measure the desired volume of water into → Heat in a bottle warmer or bain-marie (pan
the bottle or a sterilised container. of hot water).
→ Add the recommended number of level → Shake the milk well so that the temperature
scoops of milk powder for the chosen volume is evenly distributed.
of water. → For reasons of hygiene, do not leave bot-
→ Put the cap on. tles in the bottle warmer for longer than
→ Shake the milk well so that the powder necessary.
dissolves.

The ideal bottle temperature is 35-36 degrees (close to body

temperature). Thermometers specifically designed for this
purpose are available for purchase. It is however also possible to
feed baby milk at room temperature.
For reasons of hygiene, do not suck the teat of the bottle yourself.

OUR TIPS

If you need to prepare a bottle while travelling, remember

to bring:

► one or more clean bottles,

► an unopened bottle of water or hot water in a clean
thermos flask,
► the milk powder,
► a bottle warmer,
► or give the bottle at room temperature,
► prepare the bottle just before giving it to your baby.

– 18 –
2.9. FLOURS AND FLAKES FOR BABY BOTTLES
The addition of flour to the bottle is not recommended for
proper feeding. Infant formulas contain enough energy to cover
baby’s needs. Adding flour to the bottle may cause an imbalance
in baby’s diet.
Flours and flakes are dissolved in the milk. They increase the
energy intake and prolong the feeling of satiety. It is important to
make sure that baby always drinks the daily amount of milk
recommended for his age to avoid deficiency symptoms.
However, if fortification is recommended by your doctor or
dietician, it is important to make sure that you:
► do not feed your baby flours or flakes before the age of
4 months;
► gradually introduce the flour: start with a bottle and add one,
then two teaspoons per 100 ml of liquid;
► choose flours or flakes without added sugar and flavouring;
► do not use milk flours to add to the bottle. They already contain
milk and must be diluted with water;
► choose a suitable teat.
Cooking flours, such as cornstarch, are not suitable for thickening
the bottle. Baby formula cannot be boiled.

– 19 –
2 BOT TLE FEED I N G WITH I N FANT FO RM U L AS AN D FO LLOW- U P M I LKS

pleasant positive
atmosphere attitude

communication
and eye contact
with the baby

respect let baby

your baby’s burp
appetite

comfortable

2.10. HOW TO BOTTLE-FEED A BABY

Promote the pleasure of eating by making the “meal time” a
nipple of the positive experience:
bottle should
→ Make yourself comfortable.
always be filled
→ Take your time.
with milk
→ Create a pleasant atmosphere (! noise, room
temperature, distraction ...).
→ Ensure a positive attitude of the bottle-feeder.
→ Maintain eye contact with baby, communicate with baby, and
pay attention to baby (no TV, mobile phone ...).
→ The angle of the bottle is important: when baby sucks, small
bubbles should be seen in the bottle. The nipple of the bottle
should always be full of milk to avoid baby swallowing air.
→ Let baby drink at her own pace.
→ Respect your baby’s appetite, do not insist if she does not
finish the bottle.
→ Remember to let your baby burp.

– 20 –
2.11. VOLUME AND NUMBER OF BOTTLES
The table below provides an idea of the usual amounts that infants
drink during a 24-hour period (based on the average weight for
the age of the baby). Infant feeding is however on demand, so
trust your baby to adapt her intake to her needs. There is no need
to insist if she does not drink the indicated quantities as long as
her growth and weight curve evolves normally.

TOTAL VOLUME NUMBER OF MEALS

AGE
PER DAY PER DAY

8 - 15 days 450 - 500 ml 7-8

15 - 30 days 550 - 650 ml 6-7
2nd month 600 - 700 ml 5-6
3rd month 720 - 800 ml 5-6
4th month 780 - 850 ml 4-5
5th - 6th month 800 - 950 ml 4
6 months - 1 year 500 - 600 ml 2-3

IMPORTANT

☞ Reminder: When preparing

the bottle, always follow the
dilution indicated on the milk
package.

☞ Baby’s appetite varies from

one meal to the next, she will
not finish her bottle every time.
Encouraging her to finish her
bottle anyway can increase the
risk of spit-up.

– 21 –
3 REGU RGITATION

3. REGURGITATION

– 22 –
Some babies drink too much milk and because of the immaturity
of the stomach sphincter, they spit up excess milk. Even if baby
spits up a good amount of milk, there is no need to worry as long
as she is developing normally.
When in doubt, ask your pediatrician for advice.

– 23 –
4 BU RPI N G

4. BURPING

– 24 –
Baby swallows air during feeding. The air will be released from
the stomach when baby burps after a feed or bottle. To do this,
hold baby in an upright position until she burps. However, do not
insist on this for more than 15 minutes.
Breastfed babies swallow less air and do not burp as often as
bottle-fed babies.

– 25 –
5 DRI N KS

5. DRINKS

– 26 –
A healthy infant does not need to drink outside of breastfeeding
or formula feeding. In hot weather, a baby who is still exclusively
breastfed may ask for the breast more often and should have free
access to feed as much as she wants. The mother should ensure
that she drinks enough water to avoid baby being thirsty, despite
multiple feedings. A baby receiving mixed feeding or a non-
breastfed baby may be offered water that is suitable for
preparing baby food. Do not add anything to the water, such as
herbal tea or fruit juice. Above all, never add sugar or sweetened
herbal teas, as this will accustom baby to a sweet taste and will
constitute a significant intake of sugars. For the same reason, do
not give her any other drink. This could also lead to baby refusing
her milk, which is so important to her.

– 27 –
6 M E AL TI M ES

6. MEAL TIMES

– 28 –
From birth, your baby needs to be fed if she is hungry. Respect
her feeding rhythm, she knows how to feed according to her
needs. You don’t need to insist on a fixed schedule by giving her
food without her asking for it.
Feeding should respect baby’s needs, without confusing crying
with hunger. For babies who are not breastfed, or who are bottle- TIPS
fed, and to promote good digestion, a minimum interval of 2-3
hours must be observed between bottles. ☞ The number of bottles, as
well as the volume drunk,
After birth, baby has no reserves to fast and her fluid needs must
varies from one child to
be covered throughout the day (24 hours). You may be inclined to
another and for the same child
do everything you can to have a good night’s sleep, but wanting
from one day to the next.
to space out feedings too quickly is dangerous and causes
hypoglycaemia (low blood sugar) in infants. This is because
energy reserves before the age of 3 months are very limited, even
if your baby is of an appropriate weight. Night feeds should be
given at the time your baby wants them.
The gap between the night feeds will gradually increase and the
times will eventually coincide with your usual times. Good
sleeping habits are not established in the first few months of life.

– 29 –
6 M E AL TI M ES

OUR TIPS

Observe your child carefully, he or she is unique and the best solution is to adapt the time-
table and volumes to his or her rhythm.

→ Baby is capable of self-regulating → You will quickly recognise whether

her needs, the natural reflex of hun- she is crying due to hunger or for
ger-satiety-thirst must absolutely some other reason.
be respected. → Do not feed if baby is not hungry,
→ Remember: a baby does not only cry try to understand why baby is not
because she is hungry. Crying can well and respond appropriately to
have other causes: the restless crying her needs.
in the evening, the crying of separa- → When baby is not breastfed, she
tion from the parental body, desire normally needs a 2-3 hour break
for a cuddle, for warmth, etc. Learn between meals.
to recognise your baby’s requests.

It is important that you perceive your child’s hunger and satiety

signals and react accordingly.
As crying is not always a signal of hunger, other possible causes
should be investigated when the infant cries.

– 30 –
 I AM HUNGRY

Moves Mouth opens Head turns

I AM VERY HUNGRY
CALM BABY
► Hugs
► Skin to skin
► Talk
► Caressing
Stretches Moves a lot Hand in mouth

CALM ME DOWN, THEN FEED ME

Cries Restless movement Reddened skin

BABY MAY BE HUNGRY IF SHE BABY IS FULL IF SHE

→ moves her lips; → drinks more slowly;

→ opens her mouth searchingly; → stops drinking;
→ sucks on her fingers; → falls asleep;
→ is agitated, nervous; → lets go of the nipple or dummy;
→ cries. → turns her head, closes her mouth;
→ is calm, relaxed and happy.
If she calms down as soon as she is in
your arms, it means that she does not
need to eat.

IMPORTANT

☞ The innate ability to self-

regulate the amount of food
baby consumes must be main-
tained and overfeeding must
be avoided to prevent obesity.

– 31 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7. INTRODUCTION OF
COMPLEMENTARY FEEDING

– 32 –
Complementary feeding is the gradual introduction of foods
other than milk. It is also the transition from liquid foods to
increasingly solid textured foods, also known as “weaning”. Baby
will develop the skills to eat from a spoon and then to eat by
herself with her fingers.
MONTHS

BREASTFEEDING OR BOTTLE FEEDING 0 to 4

Complementary feeding at the earliest after 17 weeks and no later

than 26 weeks is recommended.

DISCOVERY AND INITIATION 5 to 6

MORNING NOON AFTERNOON EVENING

Gradual
Breastfeeding introduction of a Breastfeeding Breastfeeding
or infant vegetable or or infant or infant
formula carbohydrate formula formula
meal

FAMILIARISATION 6 to 8

Vegetable or
Breastfeeding Breastfeeding
carbohydrate
or follow-on Fruit or follow-on
meal with meat
milk milk
or fish or egg

8 TO 12 MONTHS 8 to 12

Breastfeeding Breastfeeding
or follow-on Vegetable or or follow-on
milk with starch meal with milk with
Fruit
bread or meat or fish or bread or
fingerfood or eggs fingerfood or
milk porridge vegetable meal

– 33 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.1. WHEN TO START COMPLEMENTARY FEEDING?

Diversifying your baby’s diet is recommended between the ages
TIPS of 17 weeks and 26 weeks. After the age of 6 months, breast milk
and infant formula alone are no longer sufficient to cover the
It is recommended that the in- child’s nutritional needs, nor to provide the stimulation
troduction of foods other necessary for her development. The maturation of the digestive
than milk should never occur system makes it possible to begin food diversification.
before the beginning of the
Continuing milk feeding alone after 6 months is
5th month (17 weeks) or de-
not recommended.
layed beyond the beginning of
the 7th month (26 weeks). In It is important to adapt the beginning of
the case of a premature baby, complementary feeding to baby’s evolution. Complementary
it is recommended that diver- feeding is a gradual discovery for baby which is done in stages.
sification be delayed, taking This learning process should be a moment of pleasure for the
into account the number of child, giving her time to discover new tastes and textures and
weeks of prematurity. giving the digestive system time to adapt to new foods. It is
important not to rush through the stages.
Baby is ready if:
→ She holds her head up.
→ She puts her toys in her mouth.
→ She is interested in the food you eat.
→ She is learning to stick her tongue out and is becoming more
accepting of the spoon.
→ She shows interest in foods other than milk.
→ She finds pleasure in discovering new foods.
Each baby has his or her own rhythm which is important to
respect. Some are happy to discover new foods. Others are less
happy, and complementary feeding takes a little longer. In this
case, continue to give her breast milk or infant formula to ensure
her needs are met. She’s only a few days away!

– 34 –
7.2. HOW TO PROCEED?
TIPS
7.2.1. Phase 1
The addition of salt or salt-
Around 5-6 months, the first stage is the initiation of eating
based preparations (industrial
with a spoon and the discovery of new smells, tastes, textures,
flavour, broths, soy sauce, etc.)
flavours, etc. The aim is to gradually replace a feed or bottle with
to the infant’s diet is strongly
a vegetable meal.
discouraged.

7.2.2. In practice
See also the recipes section at the end of the guide
► Around lunchtime (or in the evening). ► As soon as baby eats a whole meal, she no
► Before or after a feed or bottle. longer needs milk after the meal.
► Your baby is slightly hungry (if she is very ► You can now also offer water as a drink, bear-
hungry she may not have the patience to try ing in mind that vegetable purée is often rich in
new foods). water and that baby may refuse to drink water
► Your baby is in a good mood. at first. You should not force it, but continue to
► The atmosphere around the meal is pleasant. offer it.
► You keep her in a high chair opposite you with ► The amount of the meal will depend on baby’s
eye contact. appetite.
► Start slowly and patiently. ► Introduce the meal with a spoon. If the child is
► You give as many spoonfuls of pureed vegeta- not yet ready, it is better to delay the introduc-
bles as baby wants. tion and offer it again later.
► At first, baby will only take a few spoonfuls. ► To prevent your child from “swallowing the
Then supplement with the child’s usual milk wrong way”, present the spoon from under-
or offer the breast. neath, i.e. from her chin towards her mouth.

IF BABY ACCEPTS

→ offer pureed vegetables every day at about

the same time;
→ vary the vegetables;
→ add carbohydrates and fat;
→ reduce the volume of milk according to the
amount of puree, then remove when baby
eats a full meal (100 g to 150 g). IF BABY IS NOT YET READY

→ continue exclusive breastfeeding, the milk

covers her needs until 6 months;
→ there is no hurry, try again a few days later,
do not insist, but do not give up;
→ it is better to introduce later than to insist.

– 35 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.2.3. The case of allergens

The introduction of complementary feeding should not begin
before the age of 5 months, nor after the age of 6 months, whether
or not the child is at risk of food allergy.
Once the introduction of complementary feeding has begun, it is
recommended that major food allergens such as dairy, egg, fish,
gluten and peanut be introduced without delay, whether the child
is at risk of allergy (due to family history) or not.
“Unless the specialist physician advises otherwise, there is no
need to delay the introduction of any food group.

7.2.4. Phase 2
At around 6 months of age vegetable meals are usually well
accepted and the variety of foods offered can be expanded
further. This is the age when protein, such as meat, fish, eggs and
beans are introduced and gradually added to the vegetable meal.
In addition, it is time to replace an afternoon feed or bottle with
a meal of fruit and water.
At around 8 months of age, some babies become hungrier. Do not
increase the daily volume of milk (2 to 3 feeds or bottles, 500 to
600 ml of milk per day), but add carbohydrates to morning and
evening meals to increase energy intake. This is when bread
should be introduced.

– 36 –
7.3. THE VEGETABLE MEAL IN PRACTICE
Meals offered at the time of the introduction of complementary
feeding can be homemade or commercially purchased (baby TIPS
food), but homemade meals are preferable: they can offer the
opportunity for a greater variety of textures and flavours Already at the beginning of
while corresponding to the family’s socio-cultural habits complementary feeding, it is
and they also allow for control of the ingredients used. recommended to expose the
child fairly quickly to a variety
7.3.1. Composition of the vegetable meal of foods by changing the
flavours every day. This method
Phase 1: vegetables
promotes the appreciation of
After 1 to 2 weeks: vegetable + carbohydrate + fat
all kinds of tastes in the future.
Phase 2: vegetable + carbohydrate + fat + protein

7.3.2. Vegetables

→ You can vary the types of vegetables: carrots, pumpkin,

courgettes, parsnips, broccoli, fennel, cauliflower, etc.
→ One kind of vegetable and then a mixture of different kinds.
→ Some vegetables are very strong in taste or are more difficult
to digest (gas formation): onions, peppers, cabbage, salsify,
turnips, and leeks. You may want to wait longer before offering
them or mix them with vegetables that are well tolerated.
→ Choose fresh vegetables in season, or frozen vegetables,
preferably organically grown.
→ Do not add salt to the vegetable meal.
→ No canned vegetables, they are too salty for baby. This does
not apply to baby food.
→ If baby does not take any more milk after the meal, water can
be offered to drink during the meal.

– 37 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.3.3. Pulses
Pulses (lentils, chickpeas, beans, soya, peas, etc.) are very rich in
essential nutrients. However, they contain a high amount of
fibre, which makes them more difficult to digest. We recommend
offering pulses from the age of 6 months. To increase tolerance,
we recommend soaking the pulses and cooking them in fresh
water. After cooking, leave them to swell for 15 to 60 minutes to
increase digestibility. It is essential to ensure that they are well
cooked (without salt).
Start with red (coral) lentils as they are peeled and contain less
fibre. Peeled lentils do not need to be soaked, but should be
washed well before use and cooked thoroughly (15-20 minutes).
Introduce gradually in small quantities from the age of 6 months.
Lentils increase in volume by 2.5 times when cooked, so 40 g raw
will be 100 g cooked.
Canned pulses contain a lot of salt and should be avoided.
7.3.4. Carbohydrates
After a few days, add carbohydrates to the vegetable meal. This
increases the energy content of the meal.
→ Start adding potatoes or sweet potato.
→ Provide the same amount of carbohydrates as vegetables.
→ Afterwards you can also use rice, millet or quinoa, wheat
grains, pasta, couscous, spelt, oats, rye, and barley.

– 38 –
7.4. FATS
A young child needs a diet rich in healthy fats. It is therefore
essential to add 10 to 15 g (1 to 2 tablespoons) of fat to the vegetable TIPS
meal from the moment the milk is removed. It is best to vary the
sources of fat: oils of different origins and/or butter. The most suitable fats are
butter and oil. Among the oils,
► Add 1 to 2 tablespoons of oil (rapeseed, olive, etc.) or butter per we especially recommend
vegetable meal. rapeseed oil, which is rich in
► Add the fat after cooking, just before eating. polyunsaturated fatty acids
that are essential for the
development of the nervous
system and the brain.

IMPORTANT

To be avoided: Foods high in

hidden fats such as biscuits,
pastries, snacks, crisps, cold
meats and fatty dairy products.
These foods provide lower
quality fats.

– 39 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.5. NUTS
Nuts (in powder form) are very nutrient-rich foods and contain
healthy fats.
They can be used from the time of feeding.
→ Only use powdered or pureed nuts as they are hard and a real
choking hazard.
→ Use unsalted and unroasted nut powder.
→ Store the nut powder in a closed container in the fridge.
→ Add 1 to 2 tablespoons to the vegetable purée after cooking or
to the fruit purée.

– 40 –
7.6. MEAT, FISH, EGGS
Meat should be offered after introducing vegetables and carbo-
hydrates between 6 and 7 months. TIPS
→ All types of meat are allowed.
The recommended amount of
→ No processed meat (sausage, ham, salami, minced meat, etc.).
meat, fish or egg is only 15-20 g
→ Prefer lean and tender cuts of good quality and vary your
per day, 4-5 times a week.
choice: chicken, turkey, beef, veal, pork ...
→ Choose boneless fish fillets with white flesh except for sword-
fish and tuna.
→ Eggs must be hard-boiled.
Eggs (first the yolk and then the white) should be introduced
from the age of 6 months. Hard-boil the egg, add 20 g of the yolk
at first, then also the white. Later on, pieces of a well-cooked
omelette can be added to the meal
Eggs should always be well cooked because of the bacteriological
and allergenic risks.

PER WEEK:

► 1 to 2 meals of vegetables + starch + fat + fish

► 1 to 2 meals of vegetables + starch + fat + well-cooked red meat
► 1 to 2 meals of vegetables + starch + fat + poultry
► 1 to 3 meals of vegetables + starch + fat (once a week with egg)

See the recipes and cooking methods at the end of this guide.

– 41 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.7. AMOUNT OF PUREE

The amount of vegetable meals depends on baby’s age and her
TIPS appetite. Normally you can trust your baby to adapt her intake
according to her needs.
However, if you feel that your
baby is eating too little of the
vegetable meal and drinking
more milk than recommended
for her age, it is advisable to
offer the vegetable meal a
second time during the day, for
example in the evening.

– 42 –
 AGE QUANTITY VEGETABLES CARBOHYDRATES PROTEIN FAT

OR RICE, MEAT, FISH,

VEGETABLES POTATOES MILLET, EGGS, OIL, BUTTER
COUSCOUS PULSES

20 g raw
4 to 5
120 - 150 g 50 - 60 g 50 - 60 g 50 - 60 g 10 - 15 g
MONTHS
cooked

20 - 30 g
6 to 8 raw
150 - 200 g 60 - 80 g 60 - 80 g 15 - 20 g 10 - 15 g
MONTHS 60 - 80 g
cooked

30 - 40 g
9 to 12 raw
200 - 250 g 80 - 100 g 80 - 100 g 15 - 20 g 10 - 15 g
MONTHS 80 - 100 g
cooked

10 g is equivalent to about one tablespoon.

→ The proportion of vegetables and carbohydrates can be
adjusted according to baby's needs.
→ The quantities indicated are average values.
→ Each baby has different needs and eats according to his or her
hunger levels.
→ Trust your baby, she naturally knows how to adapt her intake
to her needs.

– 43 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.8. MEAL CONSISTENCY

→ Food should be of age-appropriate texture and consistency,
progressing to finger and self-feeding consistency.
→ The presence of a lumpy texture is necessary to develop the
child’s oral skills.
→ Prolonging smooth, mixed textures should therefore be
avoided.

5 to 7 MONTHS 8 to 12 MONTHS 12 > MONTHS

mixed, smooth texture crushed, melting pieces soft pieces

– 44 –
7.8.1. Introduction of complex textures
In order to promote the correct development of the teeth and
jaw, it is advisable to adapt the texture of the meals to baby’s
abilities. Texture is one of the properties of food that requires the IMPORTANT
most adaptation on the part of the child to manage and swallow
the food. However, caution should be
taken with hard and/or round
The window for introducing textured foods is between 8 and
foods (whole peanuts, grapes,
10 months (certainly before 12 months) so as to best guide the
hazelnuts, cherry tomatoes,
child towards normal chewing. It is important to adapt the size
raw apple pieces, etc.) in chil-
and hardness of the pieces to the child’s oral abilities.
dren under 3 years of age
(choking hazard).

– 45 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.8.2. Fingerfood
At around 7 or 8 months, depending on baby’s
development, it is possible to introduce small
pieces of food in the form of “finger food”.
→ As a complement to purees for the
discovery of foods.
→ From 8 months onwards, depend-
ing on baby’s motor skills.

Baby must be able to:

1. Sit upright with little support;
2. grasp food independently with fingers;
3. put food in the mouth;
4. chew soft pieces (palate, teeth);
5. swallow without choking or swallowing
wrongly.

IMPORTANT

Always stay close to the child,

do not leave the child unaccom-
panied.

– 46 –
In practice:
► Only give food that is recommended for the child’s age.
► Offer pieces that are easy to grip.
► Soft consistency, without being too soft or too hard.
► Expand the types and preparations according to age and
motor skills.
► Avoid all kinds of choking foods such as whole grapes, whole
cherry tomatoes, whole strawberries, nuts, hard lumps, meat, etc.
For example:
► Vegetables, potatoes, sweet potatoes, cooked pasta, polenta, ...
► Cooked in unsalted water, without spices or broth, or in steam.
► Soft raw fruit such as banana, peach, raspberry, tangerine, kiwi,
avocado, ..., ripe fruit or cooked fruit.
► Small pieces of buttered breadcrumbs.
► Small pieces of fish, chicken, well-cooked meat, well-cooked
omelette, ...

– 47 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.9. SEASONING
The addition of salt or salt-based preparations (industrial
seasonings, broths, soy sauce, etc.) to the infant’s diet is strongly
discouraged. The reason is that kidney function is immature in
infants, and excess dietary salt is not yet eliminated. A baby’s
taste is very sensitive and the perception of saltiness in a baby is
not the same as in an adult.
Let the child discover the taste of the food.

SUITABLE SEASONINGS

Herbs Salt Spices

► fresh - always well washed, ► do not add salt or spices ► mild spices - can be added
after cooking containing salt after 8 months in small
► dried - add to hot mashed ► do not cook in broth quantities and adapted to
potatoes family habits
► never add a flavour en-
hancer (glutamate - E 621)

– 48 –
– 49 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.10. PRESERVATION OF HOME-COOKED MEALS

It is important to ensure that vegetable puree is stored correctly
to avoid the risk of infection. The development of micro-
organisms depends on the storage temperature. A temperature
≤ 5°C is absolutely necessary to slow down their development. For
this reason, the puree should not be left to cool at room
temperature, but should be stored in the refrigerator even if it is
still warm. For reasons of hygene, the puree in which you have
dipped baby’s spoon cannot be stored. If you are not sure that
baby will eat everything, use 2 different bowls, one bowl to feed
baby and one to reserve the rest.
→ Use immediately after cooking;
→ or put the purée in a clean glass with a lid;
→ place immediately in the fridge (can be stored up to 24 hours
in the fridge at 4°C);
→ or place in the fridge for 1 hour and then in the freezer (can be
kept for 2 months at -18°C);
→ to thaw, place it in the fridge the day before;
→ Do not reheat the mixture more than once.

– 50 –
7.11. DRINKS
If baby does not take milk after the vegetable meal, water can be
offered to drink during the meal.
Regularly offer your child water suitable for baby food prepara-
tion (50-150 ml per day) or fresh tap water. The only recommend-
ed drink is pure water and it is important to get your child used
to it from the start.
Exceptionally, and as late as possible, you can allow freshly
squeezed, unsweetened fruit juice or unsweetened herbal teas.
These are to be enjoyed in special situations only for pleasure.

To be avoided:
► All other drinks such as lemonades, syrups, colas, infusions or
sweetened juices, as they are too sweet (even those specially
designed for babies). This creates a craving for sweetness. Excess
sugar unbalances the diet with a long-term risk to health (tooth
decay, obesity).
► “Light” drinks, sports drinks, energy drinks and drinks containing
alcohol are prohibited for children.
► Tea and coffee contain stimulants and are not suitable drinks for
small children.

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7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.12. THE FRUIT MEAL

→ During the 7th month, the afternoon feed or bottle is replaced
IMPORTANT
by a fruit meal.
→ Choose fresh seasonal or frozen fruit.
There are baby food
→ Present them raw, ripe, washed and peeled, seeded, mixed,
products recommended for
crushed, grated, in pieces or cooked in compote.
babies from 4 months of age
→ A single variety or a mixture.
that contain sugar. Read the
→ Here are some examples: apple, pear, banana, nectarine,
list of ingredients carefully.
peach, melon, apricot, etc.
→ Vary to change tastes.
→ No canned fruit as it contains added sugar.
→ Do not add milk, sugar or honey to the fruit puree.

– 52 –
7.12.1. Some important recommendations for the fruit meal
You may be tempted to add a biscuit to a fruit meal, but biscuits
IMPORTANT
add no nutritional value and most contain far too much sugar.
Biscuits also mask the natural taste of the fruit.
Do not add sugar or sweeten-
If the fruit alone is not enough or if you want to thicken the purée, ers to fruit meals. They mask
you can add instant sugar-free cereal flakes to the fruit purée. the natural flavour of the food
and accustom the child to a
sweet taste.

Honey is not recommended un-

der the age of one year because
of the microbiological risks.

7.12.2. Cheese for babies

Do not replace the fruit meal with a fruit cream
cheese, even if the advertisement recommends it
especially for babies. These products are, unlike
fruit, very high in protein. Research shows
that the diet of young children is already too
high in protein. This excess of protein from a
young age could be one of the causes of obesity
in children and adults. These products often
contain large amounts of sugar, flavourings
and other additives.

– 53 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.13. BREAD
From the age of 8 months, you can offer your child a small slice
of bread (possibly buttered) that she can chew. You can choose
finely ground grey bread without seeds (no sunflower, sesame,
flax or walnuts, etc.). Bread is much better than biscuits or crisps,
even those sold especially for children. Also avoid all pastries and
cakes. These contain a significant amount of sugar and fat. Get
into good habits from the start.

– 54 –
7.14. MILK PORRIDGES
From the age of 6 months onwards, some children prefer to eat
more often with a spoon. For others, a bottle of milk alone is no
longer enough. Instead of increasing the volume of milk in the
bottle, offer a thickened milk porridge with instant baby flour.
This flour should not contain sugar.
7.14.1. Preparation of a milk porridge
→ Pour the flour into the warm “follow-on” milk or breast milk
and mix. Wait a few minutes while the mixture thickens.
→ There are flours mixed with milk powder: these are called milk
flours. They are dissolved in water to obtain a milky porridge.
→ Mixed fruits can be added to vary the taste.

– 55 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

– 56 –
7.15. MILK AND MILK PRODUCTS

→ Cow’s milk and dairy products do not contain the nutrients

needed for a baby’s healthy development and should not be
used to feed baby. IMPORTANT
→ All dairy products (yoghurts, petits suisses, flavoured milks)
that are sold “especially for babies” do not meet the criteria The only ‘milk’ intake for
for healthy baby food. Opt for natural products as much as children up to 1 year of age is
possible. breast milk and/or infant
→ Only breast milk and adapted milks provide all the nutritional formula and follow-on milk.
needs of your baby.

Infant formulas and follow-on formulas should not be substituted

with vegetable drinks in children under one year of age, even
when these are fortified with calcium.

– 57 –
7 I NTRO DUCTIO N O F CO M PLEM ENTARY FEED I NG

7.16. BABY FOOD

The production of baby food is subject to strict European
TIPS regulations. The ingredients used must not contain residues,
germs, nitrates or nitrites in quantities that are harmful to
If you use store-bought pots, infants. For this reason, the quality of the baby food is certainly
alternate them with homemade good and its use can be recommended.
ones. Purees that you make
However, many small pots are not rich enough in fat. Do not
yourself taste better. You
hesitate to add 1 to 2 teaspoons of oil after heating.
have the advantage of being
able to choose the ingredients It is important to make the right choice in the assortment of
yourself. baby food, depending on the age of your baby. Read the label
carefully, all ingredients are listed.
The recipes in this guide will
give you some ideas.

– 58 –
AVOID SMALL JARS THAT CONTAIN THE FOLLOWING INGREDIENTS

5 TH - 6TH MONTH 7 TH – 12 TH MONTH

Cow’s milk, yoghurt, cottage cheese, Cow’s milk, yoghurt, cottage cheese,
cheese, cream cheese

Salt Salt

Honey, sugar, malt sugar, glucose, Honey, sugar, malt sugar, glucose,
fructose, concentrated fruit juice, ... fructose, concentrated fruit juice, ...

Chocolate, cocoa Chocolate, cocoa

Egg, yolk and egg white

Ham Ham

Flavours, thickeners, preservatives, ... Flavours, thickeners, preservatives, ...

– 59 –
8 N U M B ER O F M E AL S

8. NUMBER OF MEALS

– 60 –
From the very first months, a child is able to adapt the quantities
she eats according to her needs. Babies regulate their food intake
throughout the day: if they eat “too much” in one meal, they will
eat less in the next... (This is an ability that we “unlearn” as we
grow up). Trust her, and if she is no longer hungry, do not force
her to finish her plate.
In general, children eat 4 to 5 meals a day, 3 main meals (break-
fast, lunch, dinner) and 1 to 2 snacks.

TIPS

Avoid snacking with babies as

this can disrupt their natural
sense of hunger, satiety and
thirst. Do not use popular
foods as a reward or comfort:
the child tends to eat without
being hungry and this can in-
crease the child’s attraction to
these foods.

– 61 –
9 FOODS NOT SU ITAB LE FOR FEED I N G TO CH I LD REN U N D ER 3 YE ARS OF AGE

9. FOODS NOT SUITABLE FOR FEEDING TO

CHILDREN UNDER 3 YEARS OF AGE

– 62 –
A number of foods are not suitable for feeding to children under
3 years of age due to:
IMPORTANT
SMALL SIZE:
No supplements should be
given to a child unless pre-
► small cylindrical or spherical foods that resist crushing such as scribed by a doctor.
nuts, (peanut, hazelnut, almond), grapes and candies should not be
eaten whole because of the risk of choking.

CONTAMINANT CONTENT:

► chocolate products should be limited because of their

nickel content;
► the presence of certain ingredients such as salt;
► coffee, tea, caffeinated soft drinks and energy drinks
should be avoided because of their caffeine content;
► sweeteners, as an additive, are prohibited in the diet of
children under three years of age: foods containing them, such
as “light” drinks, should be avoided;
► soy products should be limited because of their genistein content;
► rice juice and rice cakes for adults due to arsenic content.

MICROBIOLOGICAL RISK:

► honey for infants under one year of age;

► all raw or undercooked meat: minced meat and minced meat
products should be cooked through (children aged 0-3 years);
► raw milk and raw milk cheeses, with the exception of hard cheeses
such as Gruyère or Comté;
► raw eggs and raw or undercooked egg products (such as
chocolate mousse and homemade mayonnaise);
► raw shellfish and raw fish.

– 63 –
10 TASTE EDUCATIO N

10. TASTE EDUCATION

– 64 –
Taste and smell cells appear between the 8th and 12th week of
pregnancy and are functional from the 6th month in utero. By
ingesting the amniotic fluid, the fetus can become familiar with
certain aromas in the mother’s food repertoire.
The attraction of the newborn to aromas perceived before birth
has been confirmed by various studies. At birth, certain tastes
are more appreciated, especially sweet and fatty tastes, which are
found in breast milk. In contrast, the newborn rejects acidic and
bitter flavours, sensory markers of potentially toxic foods. This
liking and disliking of certain f lavours is innate, yet it is
important to know that these preferences are in fact highly
adaptive. Unlike taste, odours are not innate. Olfactory pleasure
and rejection is exclusively a matter of cultural learning.
After birth, it is through breast milk that the baby continues to
become familiar with the flavours of the mother’s food. Breastfed
babies show a wider acceptance of foods than bottle-fed babies
who have not experienced as much flavour variety.
With the introduction of complementary feeding, which begins
between the 5th and 7th month, a wide variety of tastes, textures
and consistencies are presented to the child.

– 65 –
10 TASTE EDUCATIO N

Sweet, high-calorie foods are liked more spontaneously, whereas

bitter, low-calorie foods will require some learning to be appre-
ciated. However, the introduction of complementary feeding is
stimulating for the infant in terms of sensory discoveries and
food learning.
→ The more aromatic and textural diversity the child has
accumulated from the beginning, the more open he or she
will be to discovering new foods later on.
→ Home-cooked meals have a beneficial effect on the aromatic
diversity that baby discovers and are important for taste
development.
When children are introduced only to natural foods with natural
flavours (no added sugar, no added flavourings) they will learn to
appreciate foods and dishes that are beneficial to their health.
Baby undergoes a process to learn about taste, which will
continue throughout her lifetime. It is important to understand
that up to about 18 months of age, a child is quite willing to try
any food offered. Preferences acquired during breastfeeding and
infancy can be maintained into adulthood.
The first 1000 days of a child’s life is a period of intense
development and learning during which the child is extremely
sensitive to environmental stimuli and particularly curious to
discover different tastes, textures and smells.

– 66 –
 WHY WORRY ABOUT YOUR CHILD’S TASTE?

Babies, children and adolescents will eat more of the foods and dishes they like.

Developing your child’s taste to appreciate foods and dishes that are beneficial
to their health is an important pillar for the development of lifelong, healthy
eating habits.

Taste develops as a function of the sensory experiences that the

child will have throughout his or her life. From the earliest age,
parents play a central role in the development of the child’s taste
and eating habits. Parents encourage the child to explore food in
different ways using the 5 senses through autonomy, self-
discovery, well-being and social bonding. Parents help the child
to discover different tastes while respecting the child’s rhythm,
as each child has an individual experience. Moreover, learning
about taste as a source of pleasure can only strengthen the
parents’ bond with their child. The role of parents is therefore to:
► pass on the pleasure of eating;
► awaken a taste for a wide variety of healthy foods and dishes;
► help the child develop a taste for natural foods and dishes with
natural flavours.
The emotional and social accompaniment to meals is as
important as what’s on the plate. The attitude of the person
accompanying the child during the meal is decisive; a warm,
reassuring and gratifying attitude creates an emotional
climate that the child subconsciously associates with the taste of
the food. A positive memory of the meal increases the pleasure of
future meals.

– 67 –
10 TASTE EDUCATIO N

→ Feeding is not only about meeting nutritional needs, but also

about food and sensory learning, which is essential for lat-
er nutritional well-being.
→ The affective and social context of the meal, such as fam-
ily meals, is very important since moods and feelings can be
associated with the taste of food.

10.1. IN PRACTICE
1. Create a warm environment during the meal, have a
TIPS positive attitude.
2. Depending on the age of the child, let him or her assist in the
If the infant does not like a food preparation in the kitchen.
or a dish, nothing is final! 3. Let the child discover food and dishes with all senses.
4. Offer foods and dishes with a variety of tastes and textures.
Studies show that 8 to 10 repe-
5. Pay attention to the presentation of the dish. Offer colour-
titions of the same food, in the
ful dishes.
same form, in small quantities
6. Set a good example by eating a healthy and varied diet, and
and without forcing, familiar-
if possible, eat foods the child eats.
ises the child with its taste and
7. Respect the child’s appetite and taste.
can be appreciated afterwards
8. Explain what there is to eat, verbalise, name the food
and dishes.
9. Let them look, touch, smell, taste a little. Allow the child to
like or dislike what they eat.
10. Repeat the dishes to familiarise.

– 68 –
10.2. AROUND THE MEAL

→ Good atmosphere at the table - reinforces positive attitude

towards food.
→ All screens, radios, phones, smartphones should be switched
off - avoid the association of eating with distraction.

→ Regular meals - provide a sense of routine/familiarity

and bonding.
→ Eat meals with the family if possible - reinforces the social
aspect of eating and satisfies the need for attachment.
→ Children imitate and copy their parents’ eating habits - set a
good example.
→ Parents provide balanced meals - ensures the child’s
nutritional needs.
→ The child decides how much to eat and drink - self-
regulation retained.

→ The table should be free of all distractions: toys, books,

screens, etc. - to better sense hunger and satiety.
→ Parents do not push children to finish the plate - it is the child
who decides how much to eat.

→ Accompany the child during the meal - eat-

ing alone is not fun.
→ Seek eye contact - to communicate.
→ Talking to the child, explaining what is in the food - develops
the child’s ability to express herself.

→ Support the child if they want to eat themselves – it is

important to support the development of independence.
→ Respecting one’s tastes - respecting individual experience.
→ No coercion, no blackmail - promotes autonomy in making
food choices.

– 69 –
11 PR ACTICAL TAB LES

11. PRACTICAL TABLES

– 70 –
 COMPLEMENTARY FEEDING

AGE RECOMMENDED NOT RECOMMENDED

→ Breastfeeding on demand → Any food other than

0 to 4
→ Bottle feeding: baby formula in adapted formula or
MONTHS
appropriate quantities breast milk

→ Breastfeeding on demand → Salt, sugar, honey

→ Bottle feeding: baby formula in → Fruit juice
appropriate quantities
Beginning of complementary feeding
→ Gradual introduction of vegetable meals
5 to 6 (vegetables, carbohydrates, fat) instead of a
MONTHS feed or bottle
→ In the beginning, supplement the meal with
a feed or bottle
→ When baby eats a whole meal (100-150 g),
there is no need to give milk before or after
the meal

→ Breastfeeding → Salt, sugar, honey

→ Bottle feeding: follow-on milk → Biscuits
→ 500 to 600 ml of milk per day → Fruit juice
6 to 7 Complementary feeding
MONTHS → Around midday a vegetable meal (introduce
meat, fish, egg and legumes week-by-week)
→ In the afternoon, provide a fruit meal instead
of a feed or bottle
→ Drink: still water

– 71 –
11 PR ACTICAL TAB LES

→ Breastfeeding → Salt, sugar, honey

→ Bottle feeding: follow-on milk → Fruit juice
→ 500 to 600 ml of milk per day → Biscuits
Complementary feeding
→ Around midday a “complete” meal
(vegetables, carbohydrates, proteins)
→ In the afternoon, provide a meal of fresh fruit
8 to 12
→ In the morning, accompany the milk with
MONTHS
buttered bread or offer a milk porridge
→ In the evening, accompany the milk with
buttered bread or a meal of vegetables and
carbohydrates without meat, or replace it
with a milk porridge
→ Offer finger food
→ Drink: still water

VEGETABLE AND FRUIT MEALS

AGE RECOMMENDED NOT RECOMMENDED

→ Start - cooked vegetable purée (carrots, → Chard, beetroot,

pumpkin, courgette, ...) cabbage, spinach, onion,
→ Then vary the vegetables: fennel, broccoli, pepper, radish, salsify
turnip, parsnip, green beans, celery, etc. → Canned vegetables
→ Favour fresh seasonal vegetables or frozen → Salt, broth, ...
vegetables that are not prepared or spiced
5 to 6 → One kind of vegetable or a mixture
MONTHS → If the baby agrees, add carbohydrates (same
amount of carbohydrates as vegetables) to the
vegetable meal - potatoes, sweet potato, rice,
millet (gluten rich cereals such as couscous,
pasta and wheat, to be introduced gradually)
→ Always add 1 to 2 tablespoons of fat to the veg-
etable meal - oil (rapeseed, olive, etc.) or butter

– 72 –
 → All kinds of vegetables → Processed meats
→ Add meat, fish and egg yolk to the vegetable (sausage, ham, salami,
meal week-by-week at a rate of 15-20 g pâté, etc.)
per meal → Processed fish (smoked,
→ All kinds of well-cooked meat (chicken, canned, prepared, etc.)
turkey, beef, pork, veal and lamb) are allowed → Tuna, swordfish
→ All well-cooked fish types are allowed: → Canned and prepared
boneless fillets vegetables
→ Carbohydrates: potatoes, sweet potato, rice, → Salt, broth, ...
millet, quinoa, pasta, wheat, couscous, → No panades with
6 to 7
bulgur, ... biscuits, sugar, honey, ...
MONTHS
→ Always add 1 to 2 tablespoons of fat to the meal
→ Per week: 2 to 4 vegetable meals with meat, 1
to 2 vegetable meals with fish, 1 vegetable meal
with egg and 2 to 3 vegetarian vegetable meals
→ Introduction of fruit meals in the afternoon
→ Fruits: to begin with: apple, banana, pear,
peach, melon, ... then all kinds
→ Ripe fruit, cleaned, washed and mixed
→ Possibility of adding plain instant cereal
flakes (without other ingredients)

→ Per week: 2-4 vegetable meals with meat, 1-2

vegetable meals with fish and 2-3 vegetable
meals and 1 vegetable meal with egg
8 to 12 → Fruit meal in the afternoons
MONTHS → Less pureeing of vegetable and fruit meals,
offer purees with chunks to encourage chewing
→ Ripe soft fruit in pieces
→ Fingerfood

– 73 –
12 M E AL PREPAR ATIO N

12. MEAL PREPARATION

– 74 –
12.1. COOKING METHODS

12.1.1. Vegetable meals

Different types of cooking can be used for vegetable meals. In
order to lose as few nutrients as possible during cooking, it is
important to consider the following parameters:
→ cook with a minimum of water;
→ cook for as little time as possible;
→ cook with the lid on;
→ consume immediately after cooking;
→ always add the fat just before consumption.

Steaming - steam food until tender. Blend with a little water

depending on the desired consistency
Suitable for :
► all vegetables;
► potatoes and sweet potatoes;
► poultry, meat and fish.

Parboil
This cooking reduces the loss of nutrients because the cooking
water is mixed with the vegetables and cooking time is relatively
short, depending on the size of the pieces to be cooked.
In a small saucepan, cook over low heat in a little water, with the
lid on, until the vegetables are tender. Add more water to cook
the cereals. Mix with a little cooking water depending on the
desired consistency.
Suitable for :
► all vegetables;
► potatoes and sweet potatoes;
► rice, millet, quinoa, couscous, ...;
► poultry, meat and fish.

Boiling - cook the vegetables in plenty of unsalted water until

tender. Drain and blend with a little water depending on the
desired consistency. Suitable for vegetables with a strong taste -
cauliflower, chicory, celeriac, ...

– 75 –
12 M E AL PREPAR ATIO N

COOKING PULSES

AMOUNT OF
LIQUID COOKING SWELLING
PULSES FOR SOAKING TIME TIME
COOKING (MINUTES) (MINUTES)
(ml/g)

Lupin 3.5 - 4 times Yes 90 - 120

Chickpeas 3.5 - 4 times Yes 60 - 90
Peas 3.5 - 5 times Yes 60 - 90
30 - 60
Yellow soybeans 3.5 times Yes 60 - 80
Beans 3 - 3.5 times Yes 45 - 90
Mung beans 3 times Yes 30 - 45

Split peas 3 times Yes/No 15 - 30

15 - 30
Lentils 2.5 - 3 times Yes/No 30 - 45

Peeled lentils 2.5 times No 10 - 15 10 - 20

12.1.2. Cooking tips for carbohydrates.

→ Cook the potatoes separately, with their skins on to retain
the vitamins and minerals, peel and mash with a fork or mix
with the vegetables.
→ Or peel, wash and cut the potatoes into pieces and cook with
the vegetables.
→ Rice, cereals and pasta are cooked in water without adding
salt.

12.1.3. Cooking tips for meat and fish.

→ You can cook meat and fish with the vegetables
or separately.
→ The ideal cooking methods are boiling and steaming.
→ Make sure that meat and fish are cooked thoroughly, to kill
off dangerous bacteria.
→ Do not add salt.

– 76 –
12.1.4. Preparation of fruit meals
For reasons of hygiene it is important to:
→ work on a clean work surface;
→ clean and wash the fruit well;
→ cut the fruit on a board with a clean knife;
→ mix or cut;
→ serve immediately (if not, put in a clean, closed container and
keep in the fridge for a maximum of 24 hours).

12.2. THE QUANTITIES OF VEGETABLE MEALS

Babies are normally able to manage their appetite according to
their needs. Trust your baby and don’t insist if she hasn’t finished
her portion. Each baby has different needs and the amounts rec-
ommended are only average values. In addition, a baby’s appetite
will vary from day to day and will increase with age.

AGE QUANTITY VEGETABLES CARBOHYDRATES PROTEIN FAT

OR RICE, MEAT, FISH,
VEGETABLES POTATOES MILLET, EGGS, OIL, BUTTER
COUSCOUS PULSES

20 g raw
4 to 5
120 - 150 g 50 - 60 g 50 - 60 g 50 - 60 g 10 - 15 g
MONTHS
cooked

20 - 30 g
6 to 8 raw
150 - 200 g 60 - 80 g 60 - 80 g 15 - 20 g 10 - 15 g
MONTHS 60 - 80 g
cooked

30 - 40 g
9 to 12 raw
200 - 250 g 80 - 100 g 80 - 100 g 15 - 20 g 10 - 15 g
MONTHS 80 - 100 g
cooked

– 77 –
12 M E AL PREPAR ATIO N

12.3. HYGIENE
Personal hygiene:
► Wash your hands thoroughly with soap, wipe them with a clean
cloth and keep your fingernails short and clean.
► Cover any wounds with a waterproof bandage.
► Do not cough or sneeze on food - turn away, put your elbow or a
handkerchief in front of your mouth or nose. Then wash your hands
thoroughly.
► If you have a contagious disease, avoid working in the kitchen,
wear a mask over your mouth and nose.
Food hygiene:
→ When buying food, pay attention to the expiry date and reg-
ularly check the food in the cupboards, refrigerator or freezer.
→ Transport food quickly and coolly and store it in the refriger-
ator until you are ready to prepare it, so that the so-called
“cold chain” is never interrupted. Cook delicate foods quickly.
→ Periodically check the temperature of the refrigerator (max.
5°C) and freezer (max. -18°C) with a thermometer. Defrost
appliances containing frost. Do not overload refrigerators and
freezers with food.
→ Never put defrosted food back in the freezer.
→ Discard spoiled food immediately. Only removing spoiled
parts is not effective - the toxins produced by the micro-
organisms will invade the whole food.
→ Perishable foods (e.g. raw meat, dairy products) should be
stored in closed containers. Separate raw and cooked food
during storage and preparation. After preparing sensitive
foods, always clean the work surface and utensils. Wash your
hands every time.
→ Use different cooking utensils for the preparation of sensitive
foods (meat, fish, raw eggs ...) and the preparation of other
foods.

– 78 –
→ Heat raw food to a minimum temperature of 70°C, right to
the core.
→ Eat ready meals as soon as possible. Keep cold food in the
refrigerator (max. 5°C) until consumed. Put leftovers in closed
containers and store them immediately in the refrigerator at
max. 5°C. Eat them as soon as possible.
→ Vinegar and boiling water can be used to disinfect worktops
and utensils.
→ When tasting, be careful that your own saliva does not
contaminate the puree. Therefore, to taste, take a small portion
of the food with a clean spoon and put it in a small bowl or
directly on another spoon you want to taste with.
→ If not consumed immediately, place in a clean glass with a lid
and place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C) or place in the fridge for 1 hour and then in
the freezer (can be kept for up to 2 months at -18°C). To
defrost, place the container in the fridge the day before.
→ Defrost food at room temperature but keep it in the fridge.

– 79 –
13 RECI PES

13. RECIPES

5
MONTHS

– 80 –
CARROT PURÉE
5
MONTHS
Ingredients Gross weight Net weight

Carrots 150 g 100 g

Rapeseed oil or butter 10 g

120 g lunch 20 min.
PORTION TIMEFRAME P R E PA R AT I O N

Preparation
1. Peel the carrots and cut off the ends, put in a colander.
2. Rinse well with cold water. TIPS
3. Cut into pieces on a clean board.
4. Cook the carrots with 50 ml of fresh water in a small After a few days you can
saucepan with the lid on for 10-15 minutes. replace the carrots with fennel,
5. Place in a mixing bowl with the cooking water. courgettes, parsnips, pumpkin,
6. Puree the mixture in the blender. kohlrabi, cauliflower, broccoli,
7. Add the butter or oil. celery, etc.
8. Add a little water if the purée is too thick.
9. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
10. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
11. To thaw, place in the fridge the day before.

– 81 –
 13 RECI PES

5 BROCCOLI AND POTATO PURÉE

MONTHS
Ingredients Gross weight Net weight

Broccoli 100 g 75 g

Potatoes 100 g 75 g
170 g lunch 20 min. Rapeseed oil or butter 10 - 15 g
PORTION TIMEFRAME P R E PA R AT I O N

Preparation
1. Wash the potatoes, peel and rinse well in cold water.
TIPS 2. Clean the broccoli: cut off the florets, peel the stalk, place
in a colander and rinse well with cold water.
☞Replace broccoli with car- 3. On a clean board, cut the broccoli and potatoes into pieces.
rots, fennel, kohlrabi, cauliflow- 4. Put the broccoli and potatoes in a small saucepan and add
er, courgettes, pumpkin, etc. 50 to 100 ml of fresh water.
5. Cook over a low heat, with the lid on, for 10 to 15 minutes.
☞ Replace the potato with
6. Place in a mixing bowl, add cooking water according to the
sweet potato.
desired consistency.
☞ Add a cooked egg yolk from 7. Puree the mixture in the blender.
6 months onwards. 8. Add the butter or oil.
9. Add a little water if the purée is too thick.
10. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
11. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
12. To thaw, place in the fridge the day before.

– 82 –
COURGETTE AND SWEET
POTATO PURÉE 5
MONTHS
Ingredients Gross weight Net weight

Courgette 100 g 75 g

Sweet potato 100 g 75 g

Rapeseed oil or butter 10 - 15 g 170 g lunch 20 min.

PORTION TIMEFRAME P R E PA R AT I O N

Preparation
1. Wash the sweet potatoes, peel and rinse well in cold water.
2. Wash the courgette and cut off the ends, do not peel.
3. On a clean board, cut the courgette and sweet potato
into pieces.
4. Put the courgette and sweet potato in a small saucepan
and add 50-100 ml of fresh water.
5. Cook over a low heat, with the lid on, for 10 to 15 minutes.
6. Place in a mixing bowl.
TIPS
7. Puree the mixture in the blender.
8. Add cooking water according to the desired consistency.
Replace the courgette with
9. Add the butter or oil.
pumpkin, broccoli, carrots,
10. Add a little water if the purée is too thick.
fennel, kohlrabi, cauliflower,
11. Use immediately or put in a clean glass with a lid and
spinach, etc.
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C). An egg yolk or 15-20 g of meat
12. Or place in the fridge for 1 hour and then in the freezer can be added from 6 months
(keeps for 2 months at -18°C). onwards.
13. To thaw, place in the fridge the day before.

– 83 –
 13 RECI PES

5 CARROT AND MILLET PURÉE

MONTHS
Ingredients Gross weight Net weight

Carrots 150 g 100 g

Millet 40 g
200 g lunch 20 min. Orange juice ½ orange 1 tbsp.
PORTION TIMEFRAME P R E PA R AT I O N
Water 180 ml

Rapeseed oil or butter 10 - 15 g

Preparation
1. Peel the carrots and cut off the ends, put in a colander.
TIPS 2. Rinse well with cold water.
3. Cut into pieces on a clean board.
Replace carrots with fennel, 4. Place the millet in a sieve and rinse well under
kohlrabi, green beans, broccoli, running water.
courgettes, etc. 5. Bring 180 ml of water to the boil, add the carrots and pour
in the millet.
Millet is an iron-rich cereal.
6. Cook on a low heat for 15 minutes.
Iron from plants is better ab-
7. Squeeze the juice from half an orange.
sorbed in the presence of vita-
8. Place in a blender and add 1 to 2 tablespoons of orange juice.
min C. For this reason, orange
9. Puree the mixture in the blender.
juice is added to this puree.
10. Add the butter or oil.
Replace the orange juice with 11. Add a little water if the purée is too thick.
half a grated apple. 12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 84 –
– 85 –
 13 RECI PES

5 BROCCOLI AND MILLET PURÉE

MONTHS
Ingredients Gross weight Net weight

Broccoli 150 g 100 g

Millet 40 g
200 g lunch 20 min. Apple ½ apple 50 g
PORTION TIMEFRAME P R E PA R AT I O N
Water 180 ml

Rapeseed oil or butter 10 - 15 g

TIPS

☞ Replace broccoli with other Preparation

vegetables.
1. Clean the broccoli: cut off the florets, peel the stalk, place
☞ Millet is an iron-rich cereal. in a colander and rinse well with cold water.
Iron from plants is better ab- 2. On a clean board, cut the broccoli into pieces.
sorbed in the presence of vita- 3. Put the broccoli in a small saucepan and add 180 ml of
min C. For this reason, half an fresh water.
apple is added to the mash. 4. Put the millet in a sieve and rinse well under water and
add to the broccoli.
☞ After 6 months replace the
5. Cook over a low heat, with the lid on, for 15 minutes,
millet with quinoa.
stirring occasionally.
6. Peel and wash the apple and cut into pieces.
7. Put the broccoli, millet and apple in a blender.
8. Puree the mixture in the blender.
9. Add the butter or oil.
10. Add a little water if the purée is too thick.
11. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
12. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
13. To thaw, place in the fridge the day before.

– 86 –
COURGETTE, PARSNIP
AND RICE PURÉE 5
MONTHS
Ingredients Gross weight Net weight

Courgette or pumpkin 70 g 50 g

Parsnip 70 g 50 g

White or semi - grain rice 40 g 240 g lunch 20 min.

PORTION TIMEFRAME P R E PA R AT I O N
Chicken fillet
20 g
from 6 months onwards

Water 200 ml

Rapeseed oil or butter 10 - 15 g

Preparation
1. Peel the parsnips and cut off the ends, place in a colander.
2. Cut off the ends of the courgette and place in a colander.
3. Rinse the vegetables well in cold water.
4. Cut the vegetables into pieces on a clean board.
5. Bring 200 ml of water to the boil, add the vegetables and
pour in the rice (add the chicken).
6. Cook over a low heat for 15 minutes with the lid on. TIPS
7. Place in a mixing bowl.
8. Puree the mixture in the blender. Replace parsnips with turnips,
9. Add the butter or oil. fennel, celeriac, kohlrabi, cauli-
10. Add a little water if the purée is too thick. flower, broccoli, etc.
11. Use immediately or put in a clean glass with a lid and
From 6 months onwards, meat
place immediately in the fridge (can be kept for 1 day in
or a cooked egg yolk can be
the fridge at 4°C).
added.
12. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
13. To thaw, place in the fridge the day before.

– 87 –
 13 RECI PES

5 KOHLRABI, APPLE AND RICE PURÉE

MONTHS
Ingredients Gross weight Net weight

Kohlrabi 100 g 60 g

Apple 100 g 40 g
240 g lunch 20 min. Rice 35 g
PORTION TIMEFRAME P R E PA R AT I O N
Orange juice ½ orange 1 tbsp.

Water 180 ml

Rapeseed oil or butter 10 g

Preparation
1. Peel the kohlrabi and place in a colander.
TIPS 2. Rinse well with cold water.
3. Clean and peel the apple and rinse under running water.
You can replace the kohlrabi 4. Cut into pieces on a clean board.
with fennel, celeriac, etc. 5. Bring 180 ml of water to the boil, add the kohlrabi, apple
and pour in the rice.
Replace the rice with millet or
6. Cook on a very low heat for 15 minutes.
couscous.
7. Squeeze the juice from half an orange.
8. Place in a blender and add 1 to 2 tablespoons of
orange juice.
9. Puree the mixture in the blender.
10. Add the butter or oil.
11. Add a little water if the purée is too thick.
12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 88 –
– 89 –
13 RECI PES

6
MONTHS

– 90 –
LENTIL, CELERY, PARSNIP
AND QUINOA PURÉE 5
MONTHS
Ingredients Gross weight Net weight

Celery root or stalks 70 g 50 g

Parsnip 70 g 50 g

Quinoa 20 g 250 g lunch 20 min.

PORTION TIMEFRAME P R E PA R AT I O N
Coral Lenses 20 g

Water 200 ml

Squeezed orange juice ½ orange 1 tbsp.

Rapeseed oil or butter 10 - 15 g

Preparation
1. Peel the parsnips and cut off the ends, place in a colander.
2. Peel the celery and place in a sieve. TIPS
3. Rinse the vegetables well in cold water.
4. Cut the vegetables into pieces on a clean board. Replace the parsnip and celery
5. Put the quinoa and lentils in a sieve and rinse well under with other vegetables.
running water.
Quinoa is an iron-rich cereal.
6. Bring 200 ml of water to the boil, add the vegetables and
Iron from plants is better ab-
pour in the quinoa and lentils.
sorbed in the presence of vita-
7. Cook over a low heat for 15 minutes with the lid on.
min C. For this reason, orange
8. Place in a mixing bowl.
juice is added to this puree.
9. Puree the mixture in the blender.
10. Add the butter or oil and 1 tablespoon of orange juice.
11. Add a little water if the purée is too thick.
12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 91 –
 13 RECI PES

6 VEGETABLE, POTATO AND

MEAT PURÉE

MONTHS
Ingredients Gross weight Net weight

Carrots 80 g 50 g

Courgette 80 g 50 g
250 g lunch 20 min. Potatoes 120 g 100 g
PORTION TIMEFRAME P R E PA R AT I O N
Beef, veal, pork, lamb
20 g
or chicken

Rapeseed or olive oil 10 - 15 g

Preparation
1. Wash the potatoes, peel and rinse well in cold water.
TIPS 2. Peel the carrots and cut off the ends, put in a colander.
3. Cut off the ends of the courgettes and place in a colander.
Replace carrots or fennel with 4. Rinse the vegetables well in cold water.
kohlrabi, cauliflower, broccoli, 5. On a clean board, cut the carrots, courgette and potatoes
courgettes, pumpkin, leeks, into pieces.
spinach, peas, green beans, 6. Put the carrot, courgette and potato pieces in a small
celeriac, turnips, etc. saucepan and add 50-100ml of fresh water.
7. Cut the meat into small pieces and add to the vegetables.
Replace the potatoes with
8. Cook over a low heat, with the lid on, for 15 minutes.
sweet potatoes.
9. Place in a blender, puree with the blender and add the oil.
10. Add a little water if the purée is too thick.
11. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
12. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
13. To thaw, place in the fridge the day before.

– 92 –
CARROT, FENNEL, POTATO AND
SALMON PURÉE 6
MONTHS
Ingredients Gross weight Net weight

Carrots 80 g 50 g

Fennel 80 g 50 g

Potatoes 120 g 100 g 250 g lunch 20 min.

PORTION TIMEFRAME P R E PA R AT I O N
Salmon fillet 20 g

Butter or oil 10 - 15 g

Preparation
1. Wash the potatoes, peel and rinse well in cold water.
2. Peel the carrots and cut off the ends, put in a colander.
3. Clean the fennel, cut in half and put in a sieve.
4. Rinse the vegetables well in cold water.
5. On a clean board, cut the carrots, fennel and potatoes
into pieces.
6. Cut the salmon fillet into 20 g pieces (freeze the excess
portions), check that there are no bones left.
7. Place the carrots, fennel, potatoes and salmon in a small
TIPS
saucepan and add 75 ml of fresh water.
8. Cook over a low heat, with the lid on, for 10 to 15 minutes.
Replace the salmon with other
9. Place in a blender and puree with the blender.
fish fillets: haddock, cod, sea
10. Add the butter or oil.
bream, monkfish, etc.
11. Add a little water if the purée is too thick.
12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 93 –
 13 RECI PES

6 VEGETABLE AND MEAT PURÉE

FOR FREEZING

MONTHS
Ingredients Weight

Vegetables: carrots,
1.5 kg – net weight
broccoli, fennel, pumpkin

- lunch 20 min. Potatoes 1.5 kg – net weight

PORTION TIMEFRAME P R E PA R AT I O N
Beef rump steak or
350 g
escalope, fillet, roast veal

Butter 150 g

Rapeseed oil 150 g

Preparation
1. Peel and wash the potatoes and cut into small pieces –
weigh them.
2. Clean and wash vegetables and cut into pieces – weigh them.
3. Cut the meat into pieces.
4. Steam the vegetables, potatoes and meat for 15 to 20 minutes.
5. Puree the vegetables with the meat in the blender.
6. Add the potatoes and mix with the vegetables.
7. Add the butter and oil.
8. Add a little water if the purée is too thick.
9. Portion out the purée into clean glasses with lids or
freezer bags and place immediately in the fridge.
10. Write the date and name of the contents on the
glasses or bags.
11. Leave in the fridge for 1 hour and then put in the freezer
(can be kept for 2 months at -18°C).
12. To thaw, place in the fridge the day before.

– 94 –
– 95 –
 13 RECI PES

6 VEGETARIAN PURÉE

MONTHS
Ingredients Gross weight Net weight

Millet flakes 20 g

Egg yolk 1
- lunch 20 min. Carrots 130 g 100 g
PORTION TIMEFRAME P R E PA R AT I O N
Fresh orange juice ½ orange 1 tbsp.

Apple 1 small

Rapeseed oil or butter 10 - 15 g

Preparation
1. Peel the carrots and cut off the ends, place in a colander
and rinse well with cold water.
2. Cook in a pan with 150 ml fresh water for 10 minutes.
3. Peel the apple, wash and cut into pieces.
4. Squeeze the orange.
5. Crack open the egg, separate the white from the yolk.
6. Pour the millet flakes into the pan and mix well.
TIPS 7. Add the egg yolk to the pan and mix.
8. Let the purée simmer while stirring.
Millet is very rich in iron, and 9. Remove from the heat source.
the vitamin C contained in 10. Add the juice, oil and apple.
orange juice further improves 11. Puree with a blender.
the absorption of iron. 12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 96 –
APPLE - BANANA PURÉE
6
MONTHS
Ingredients Weight

Apple or pear 1 piece

Banana 1 piece
- afternoon 10 min.
PORTION TIMEFRAME P R E PA R AT I O N

Preparation
1. Peel and core the apple, wash and cut into pieces,
TIPS
place in a bowl.
2. Peel the banana, cut into pieces and add to the bowl.
☞ If you do not have a blender,
3. Using the blender, puree the mixture.
grate the apple and mash the
4. Serve immediately or put in the fridge.
banana with a fork.

☞ Use other fruits, if possible

ones that are in season.

– 97 –
 13 RECI PES

6 CEREALES - FRUIT

MONTHS
Ingredients Weight

Instant flakes of millet,

20 g
rice, ...

- afternoon 10 min. Orange juice 2 tbsp. - ½ orange

PORTION TIMEFRAME P R E PA R AT I O N
Apple or pear 1 piece

Banana or other fruit 1 piece

Oil 10 g

Preparation
1. Squeeze the orange.
TIPS 2. In a mixing bowl, combine the orange juice with
the flakes.
If you do not have a blender, 3. Peel and core the apple, wash and cut into pieces, add
grate the apple and mash the to the flakes.
banana with a fork. 4. Peel the banana, cut into pieces and add to the bowl.
5. Using the blender, puree the mixture.
Choose instant cereal flakes
6. Add the oil.
without added sugar and
7. Serve immediately or put in the fridge.
flavourings.

– 98 –
– 99 –
13 RECI PES

8
MONTHS

– 100 –
PUMPKIN RICE, PARSNIPS
AND OMELETTE 8
MONTHS
Ingredients Weight

Pumpkin or raw beetroot 60 g – net weight

Parsnip 60 g – net weight

Egg 20 g - lunch 25 min.

PORTION TIMEFRAME P R E PA R AT I O N
White or semi - grain rice 40 g

Oil or butter 10 - 15 g

Preparation
1. Cut off the pumpkin shell and remove the seeds and
filaments with a spoon, wash the flesh.
2. Or peel the beetroot and wash.
3. Peel the parsnips, cut off the ends and wash.
4. Cut into small pieces (brunoise).
5. Bring 150 ml of water to the boil.
6. Pour the vegetables and rice into the pot of boiling water.
7. Cook over a low heat, covered, for 15 minutes.
8. Beat the egg with a fork.
9. Cook in a frying pan with a little oil to make an omelette.
10. Cut 20 g of omelette into small pieces.
11. Mix the omelette with the vegetable rice.
12. Chop or blend the vegetables to the desired consistency.
13. Add the oil or butter.
14. Serve immediately or put in the fridge.

– 101 –
 13 RECI PES

8 MILLET WITH CARROTS,

LEEKS AND COD

MONTHS
Ingredients Gross weight Net weight

Carrots 100 g 60 g

Leek white 100 g 60 g

250 g lunch 20 min. Millet 40 g
PORTION TIMEFRAME P R E PA R AT I O N
Cod 20 g

Water 180 - 200 ml

Rapeseed oil or butter 10 - 15 g

Preparation
1. Peel the carrots and cut off the ends, put in a colander.
TIPS 2. Clean the leek, remove the green leaves and cut the white
part lengthwise.
Replace the carrots with other 3. Rinse the vegetables well in cold water.
vegetables. 4. Cut the vegetables into small pieces on a clean board.
5. Place the millet in a sieve and rinse well under
running water.
6. Bring 180 ml of water to the boil, add the carrots and leeks
and pour in the millet.
7. Cook on a low heat for 10 minutes.
8. Put in a container to blend or serve without blending.
9. Puree the mixture in the blender.
10. Add the butter or oil.
11. Add a little water if the purée is too thick.
12. Use immediately or put in a clean glass with a lid and
place immediately in the fridge (can be kept for 1 day in
the fridge at 4°C).
13. Or place in the fridge for 1 hour and then in the freezer
(keeps for 2 months at -18°C).
14. To thaw, place in the fridge the day before.

– 102 –
– 103 –
13 RECI PES

9
MONTHS

– 104 –
PASTA WITH CARROTS
AND BROCCOLI 9
MONTHS
Ingredients Weight

Carrots 150 g – net weight

Broccoli 150 g – net weight

Small pasta 80 g - lunch 20 min.

PORTION TIMEFRAME P R E PA R AT I O N
20 - 30 g
Olive oil or other oil
– 2 - 3 tbsp.

Preparation
1. Clean and wash the carrots and broccoli. TIPS
2. Dice the carrots and divide the broccoli into small florets.
3. Steam or boil the carrots and broccoli for 10 to 15 minutes. ☞ Replace the broccoli with
4. Mash or blend the vegetables to the desired consistency. cauliflower or peas.
5. Cook the pasta separately in unsalted water and drain.
☞ Replace the carrots with
6. Add the oil and the pasta.
pumpkin.
7. Serve immediately or put in the fridge.
☞Add 20-30 g of boneless fish
fillet (steamed) to the mash.

– 105 –
 13 RECI PES

9 PASTA WITH FENNEL AND

TOMATO SAUCE

MONTHS
Ingredients Weight

Fennel 60 g – net weight

Fresh or canned tomatoes

60 g – net weight
- lunch 20 min. without salt
PORTION TIMEFRAME P R E PA R AT I O N
Wholemeal pasta - small 40 g

Olive oil or other oil 10 - 15 g – 2 tbsp.

TIPS
Preparation
Replace the fennel with cour-
gettes. 1. Clean and wash the fennel.
2. Cut the fennel into small cubes.
Add 20-30 g of boneless fish
3. Cook the fennel in water (40 ml) for 10 minutes.
fillet (steamed) to the mash or
4. Wash the tomatoes and peel them.
chicken fillet.
5. Add the tomatoes to the fennel and cook for another
15 minutes.
6. Chop or blend the vegetables to the desired consistency.
7. Cook the pasta in water and drain.
8. Add the oil and the pasta.
9. Serve immediately or put in the fridge.

– 106 –
BOULGOUR WITH FENNEL
AND SALMON 9
MONTHS
Ingredients Gross weight Net weight

Fennel 75 g 60 g

Carrots 75 g 60 g

Bulgur, rice, millet - lunch 20 min.

40 g
or couscous PORTION TIMEFRAME P R E PA R AT I O N

Fresh salmon 20 g

Water 180 - 200 ml

Olive oil or other oil

10 - 15 g
or butter

Preparation
1. Clean and wash the fennel.
TIPS
2. Clean, peel and wash the carrot.
3. Cut the fennel and carrot into small cubes.
☞ Can be frozen in a clean
4. Bring 180 ml of water to the boil.
container for 3 months.
5. Pour in the vegetables and bulgur.
6. Place the salmon in the pan. ☞ Replace the fennel with
7. Cook over a low heat, covered, for 10 to 15 minutes. courgettes or leek white.
8. Chop or blend the vegetables to the desired consistency.
☞ Replace bulgur with millet
9. Add the oil.
or couscous.
10. Serve immediately or put in the fridge.

– 107 –
 13 RECI PES

9 CHICKEN COUSCOUS

MONTHS
Ingredients Weight

Carrots 40 g – net weight

Courgettes 40 g – net weight

- lunch 20 min. Turnip 40 g – net weight
PORTION TIMEFRAME P R E PA R AT I O N
Couscous 40 g

Water 180 - 200 ml

Chicken fillet 20 g

Olive oil or other oil 10 - 15 g

Preparation
1. Peel and wash the carrots and turnip.
TIPS 2. Clean and wash the courgettes.
3. Cut the vegetables into small cubes.
You can add a little cumin. 4. Clean the chicken fillet and cut into small cubes.
5. Bring 180 ml of water to the boil.
Replace the courgettes with
6. Pour the vegetables and couscous into the pot of
celeriac.
boiling water.
Can be frozen in a clean con- 7. Add the chicken.
tainer for 3 months. 8. Cook over a low heat, covered, for 10 minutes.
9. Chop or blend the vegetables to the desired consistency.
10. Add the oil.
11. Serve immediately or put in the fridge.

– 108 –
– 109 –
14 SHORT OVERVI EW OF N UTRITIO NAL RECO M M EN DATI O NS B ET WEEN 12 AN D 3 6 M O NTHS

14. SHORT OVERVIEW OF NUTRITIONAL RECOMMEN-

DATIONS BETWEEN 12 AND 36 MONTHS

– 110 –
From 24 months onwards, your child can eat with the family and
starts to learn the family’s eating habits.

14.1. WHICH FOODS TO CHOOSE?

14.1.1. What drinks to offer?

The only drink humans need is water. With intro-
duction of complementary feeding, water (e.g. tap
water) should be offered as a drink. Children aged
1-3 years drink about 600-900 ml per day.
If your child refuses to drink water, she is not thirsty. If
she accepts fruit juice or flavoured water, it means that she likes
the sweet taste... but not that she needs to drink yet. However, if
you introduce flavoured, sweetened drinks, she may refuse to
drink water for a long time, which increases the risk of tooth
decay, overweight and long-term health problems.
Avoid sugary syrups, juices and herbal teas. Your child does not
need them, and they are too high in sugar and provide too much
energy. The child may gain weight.
Offer water with every meal.

14.1.2. Fruit and vegetables several times a day

Fruit and vegetables are rich in vitamins, minerals and fibre and
have been shown to have positive health effects. High water con-
tent and relatively low in calories, they form the basis of our diet.
Gradually, your child will move from pureed fruit or vegetables
to crushed or chunks of fruit and vegetables, cooked or raw, to be
adapted according to his or her ability to chew and swallow.
Aim for 5 portions of fruit and vegetables a day. To achieve this,
simply offer vegetables at lunch and dinner, and supplement each
meal with a portion of fruit.

– 111 –
14 SHORT OVERVI EW OF N UTRITIO NAL RECO M M EN DATI O NS B ET WEEN 12 AN D 3 6 M O NTHS

All fruits and vegetables are allowed, alternate between cooked

and raw, vary as much as possible and favour those in season.
Set a good example and eat fruit and vegetables yourself.

14.1.3. Carbohydrates with every meal

TIPS
Carbohydrates provide starch, which is the main source of
energy for our body. It is used by all our organs, the nervous
Cakes and pastries should only
system, including our brain, and musculoskeletal system.
be eaten occasionally. They are
Wholemeal carbohydrates are rich in fibre, minerals (magnesium,
not part of a balanced break-
etc.) and B vitamins.
fast or snack.
Carbohydrates, together with vegetables and fruit, are the basic
elements of the human diet. It is recommended to eat
carbohydrates at every meal. Vary the source of carbohydrates by
alternating between different types of bread, potatoes, semolina,
pasta, rice, quinoa, buckwheat, millet, oats etc.
Favour whole grains.

14.1.4. Milk and dairy products

TIPS
You can continue breastfeeding. Continued breastfeeding after
one year has positive effects on the health of the child. The
Milk is not a drink, but a liquid
WHO recommends continuing breastfeeding until the child is
food that belongs to the dairy
2 years old.
family. A portion of milk can be
perfectly replaced by a portion Follow-on milks are milks specially designed to meet the
of dairy by the spoonful. If you nutritional needs of infants from 6 to 12 months. It is perfectly
have any doubts, consult your possible to use them until the age of 18 months.
paediatrician or family doctor.
So-called “growth milks”, promoted by the food industry, are not
necessary if your child is receiving a varied and balanced diet.
Once your child is a year old, semi-skimmed cow’s milk is
suitable for your child’s needs.
Offering 400 ml of milk per day will cover your child’s needs
throughout the day, especially for calcium.

These products can replace one portion of milk (100 ml):

100 g plain yoghurt, 100 g plain cottage cheese, 30 g cream cheese
or a small piece of cheese (15 g).

– 112 –
Milk and dairy products provide protein and are an excellent
source of calcium. These nutrients are important for strengthening TIPS
our bones, i.e. our bones become harder and stronger.
“Milk bars” should not be
Creamy desserts, puddings, etc. are not considered to be dairy
considered as a dairy product,
products because of their high sugar and fat content: if in doubt,
but as a sweet, as they are low
seek advice from a health professional.
in calcium and high in sugar.

– 113 –
14 SHORT OVERVI EW OF N UTRITIO NAL RECO M M EN DATI O NS B ET WEEN 12 AN D 3 6 M O NTHS

14.1.5. Meat, fish, eggs and vegetarian alternatives

Meat and poultry are sources of protein and some also provide
vitamin B12. Proteins are essential molecules for the proper
functioning of the human body. They have multiple roles which
are not limited to the development of muscles. Vitamin B12 is
essential for the proper functioning of the brain, the nervous
system and is involved in blood formation. It is only found in
foods of animal origin. Meat is also rich in iron. Iron from
animals is better absorbed by our bodies than iron from plants.
Fish provides protein, iodine and omega-3 fatty acids. Iodine has
a direct effect on thyroid metabolism and omega-3 fatty acids
have cardio-protective properties. These fatty acids are mainly
found in oily fish such as tuna, salmon, sardines and mackerel.
Eggs are rich in protein which is highly bioavailable (easily
absorbed) and provide B vitamins, especially B12 and B9.
Pulses (lentils, beans, ...) as well as vegetarian alternatives (tofu,
seitan, ...) are also rich in protein (well cooked, as puree or soup)
and can replace meat. The iron from plant foods is better
absorbed if you add a food rich in vitamin C to the meal (raw
vegetables, fruit).
Portions of meat, fish, eggs and pulses should be 20 g (= 4 tea-
spoons) for children over 12 months. Between 18 months and
2 years, the amounts will increase to 30 g (= 6 teaspoons); at
around 4 years to 40 g (= 8 teaspoons) and at around 6 years to
60 g. These are daily amounts to be given at one meal or divided
over two meals.

– 114 –
 ► Choose lean cuts.
► Regularly replace meat with fish.
► Sausages, cold cuts, salami and processed meats are very high in
saturated fat and salt and should be avoided.
► Vegetarian alternatives (Tofu, Seitan, ...), also rich in protein, can
be introduced between 12-18 months (well cooked, mashed or in
soup) and can replace meat.

14.1.6. Fats
The diet should still be relatively high in good quality fats. How-
ever, limit the intake of foods rich in hidden, lower quality fats
(sweets, pastries, biscuits, cold cuts, ready meals, fried foods, ...).
Fats are essential for growth. It all depends on the quality of the
fat. To have a balanced intake of fatty acids, it is important to vary
the sources: butter, cream, rapeseed oil, olive oil, walnut oil,
linseed oil, soya oil, corn oil, sunflower oil, etc.
In order to meet the requirements of essential fatty acids, it is
advisable to consume 1-2 tablespoons of oil every day, adding it to
mashed potatoes, salads, soups, pasta, rice and using oil for cooking.

14.1.7. Season without salt

Season food with herbs or spices to give it flavour and to stimu-
late your child’s taste buds.
Some foods are very salty, so rarely offer them to your child: ham,
cold cuts, certain cheeses. Avoid salted biscuits, crisps, etc.

14.1.8. Sweet foods

Sugar, honey, chocolate, biscuits and other sweets should be
consumed in moderation (1 teaspoon of sugar per day, 1 biscuit
per day maximum). Small children have a natural appetite for
sweet things, which will be reinforced if they eat sweet products
every day. If offered regularly, these foods increase the risk of
early tooth decay (don’t forget to brush your teeth!).
They suppress the appetite, and may also prevent the child from
tasting more neutral tasting foods, such as vegetables.

– 115 –
14 SHORT OVERVI EW OF N UTRITIO NAL RECO M M EN DATI O NS B ET WEEN 12 AN D 3 6 M O NTHS

14.2. HOW MUCH SHOULD YOU GIVE YOUR CHILD?

From the very first months, the vast majority of children know
how to eat exactly what they want. Various studies have shown
that children regulate the amount of food they eat during the day
and even during the week quite adequately. If a child eats too
much at one meal, he or she will eat less at the next, and vice
versa. And then there are days when they are simply less hungry!
Offer balanced and varied meals in a friendly environment. Be
assertive.
The child will eat according to her needs, and she will do so
perfectly well if the food offer is adapted. Sweet, fatty products
and sweets distort the child’s appetite and contribute to a
deregulation of their appetite.

14.2.1. Summary of average quantities (non-binding list to be adapted to

daily life)

QUANTITY QUANTITY
FOOD TYPE
12-24 MONTHS (1-2 YEARS) 24-36 MONTHS (2-3 YEARS)

Water When thirsty When thirsty

Vegetables 120 - 160 g 150 - 210 g

Fruit 100 - 140 g 130 - 190 g

Meat-poultry-fish-
eggs-vegetarian 20 g 30 - 40 g
alternative

Bread 60 - 100 g 100 - 120 g

Cooked
carbohydrates (rice, 100 - 120 g 120 - 150 g
pasta, quinoa, etc.)

Milk or equivalent 300 - 400 ml 400 ml

Oil 15 g 15 g
Butter 5g 5g
Cream 5g 5g

– 116 –
14.3. IF THEY REFUSE CERTAIN FOODS
Refusal of certain foods is frequently observed in children,
depending on age. In general, these are transitory episodes. This
does not affect their health.
Vary within the same food family:
TIPS
► Does your child not like milk?
Play with presentation and
Offer her a portion of another dairy product (yoghurt, yoghurt
colours. Involve your child in
drink, cheese, grated cheese on vegetables or in soup, cottage
the preparation of the meals.
cheese, etc.).
Let your imagination run wild.

► Doesn’t like a vegetable, colour or texture?

Vary the different vegetables and offer them in different forms:
cooked, raw (after the age of 8 months), in salads, in sticks with a
dip in cottage cheese (fingerfood), etc.

► Doesn’t like meat or fish anymore?

Prepare it in a different way, involve them in the preparation of the
meal.

Don’t force it, but don’t give up

either... set a good example.

– 117 –
15 N EO PH O B IA: TH E FE AR O F TASTI N G N EW FOO DS

15. NEOPHOBIA: THE FEAR OF

TASTING NEW FOODS

– 118 –
Food neophobia is a phase in which children refuse foods and
dishes they are not familiar with. This fear of the new, neophobia,
does not occur in all children and can be more or less pronounced
and of varying duration. Neophobia is not an eating or
behavioural disorder, but is part of development; however, it can
be exhausting for adults.
Forcing and punishing a child can reinforce neophobia and make
eating a real struggle. Patiently and repeatedly offering food in
the presence of familiar people can have a positive influence on
neophobia. Most of the time, neophobia disappears after a while.
Recent studies on food neophobia show the value of persisting in
learning new flavours.
It often takes 7 to 10 attempts before the child appreciates the
new taste. Don’t give up, but never force it: by repeatedly offering
a certain food in a friendly atmosphere, you will see the
reluctance disappear with time.
Some studies suggest that selectivity can be limited by offering a
wide variety of tastes from the beginning of diversification, for
example by changing the foods offered daily. Encourage dietary
diversity by, for example, allowing the child to participate in the
selection of vegetables and fruit while shopping or to participate
in the preparation of meals. Allow the child to touch and taste all
the foods on offer. If the difficulty persists, seek advice from your
paediatrician or doctor.

– 119 –
16 B I B LIOGR APHY

16. BIBLIOGRAPHY
► World Health Organization. Recommendations for breastfeeding.
[Consulté le 24.01.2022].
Disponible sur : https://www.who.int/health-topics/breast-
feeding#tab=tab_2

► Fewtrell M., Bronsky J., Campoy C., Domellöf M., Embleton N., Mis N.
F., Hojsak I., Hulst J. M., Indrio F., Lapillonne A. & Molgaard C. (2017).
Complementary feeding: A position paper by the European Society for
Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN)
committee on nutrition. Journal of Pediatric Gastroenterology and
Nutrition. 64(1). 119 – 132.

► Koletzko B., Bauer CP., Cierpka M., Cremer M., Flothkötter M., Graf C.,
Heindl I., Hellmers C., Kersting M., Krawinkel M., Przyrembel H., Vetter
K., Weißenborn A. (2017). Ernährung und Bewegung von Säuglingen
und stillenden Frauen. Aktualisierte Handlungsempfehlungen von
„Gesund ins Leben – Netzwerk Junge Familie“, eine Initiative von IN
FORM. Monatsschrift Kinderheilkunde. Sonderdruck (September). 25.

► Société Suisse de Nutrition. L ’alimentation du nourrisson durant la

première année de vie. [Consulté le 04.04.2022].
Disponible sur : https://www.sge-ssn.ch/media/Feuille_d_info_
alimentation_du_nourrisson_2017.pdf

► Castenmiller J., de Henauw S., Hirsch-Ernst K. I., Kearney J., Knutsen H.

K., Maciuk A., Mangelsdorf I., McArdle H. J., Naska A., Pelaez C.,
Pentieva K., Siani A., Thies F., Tsabouri S., Vinceti M., Bresson J. L.,
Fewtrell M., Kersting M., Przyrembel H., Turck D. (2019). Appropriate
age range for introduction of complementary feeding into an infant’s
diet. EFSA Journal. 17(9).

► Agostoni C., Braegger C., Decsi T., Kolacek S., Koletzko B., Michaelsen
K. F., Mihatsch W., Moreno L. A., Puntis J., Shamir R., Szajewska H.,
Turck D., & Van Goudoever J. (2009). Breast-feeding: A commentary
by the espghan Committee on Nutrition. Journal of Pediatric Gastroen-
terology and Nutrition. 49(1). 112 – 125.

– 120 –
► Victora C. G., Bahl R., Barros A. J. D., França G. V. A., Horton S.,
Krasevec J., Murch S., Sankar M. J., Walker N., Rollins N. C., Allen K.,
Dharmage S., Lodge C., Peres K. G., Bhandari N., Chowdhury R., Sinha
B., Taneja S., Giugliani E., Richter L. (2016). Breastfeeding in the 21st
century: Epidemiology, mechanisms, and lifelong effect. The Lancet.
387(10017). 475 – 490.

► Bjørnerem Å., Ahmed L. A., Jørgensen L., Størmer J., & Joakimsen R. M.
(2011). Breastfeeding protects against hip fracture in postmenopausal
women: The Tromsø study. Journal of Bone and Mineral Research.
26(12). 2843 – 2850.

► Parlement européen et du conseil. Règlement (UE) No 609/2013 du

Parlement européen et du conseil du 12 juin 2013 concernant les
denrées alimentaires destinées aux nourrissons et aux enfants en bas
âge, les denrées alimentaires destinées à des fins médicales spéciales et
les substituts de la ration journalière totale pour contrôle du poids.
[Consulté le 04.04.2022].
Disponible sur : https://eur-lex.europa.eu/legal-content/FR/
ALL/?uri=CELEX:32013R0609

► Commission Européenne. Règlement délégué (UE) 2016/127 de la

Commission du 25 septembre 2015 complétant le règlement (UE) n°
609/2013 du Parlement européen et du Conseil en ce qui concerne les
exigences spécifiques en matière de composition et d’information
applicables aux préparations de suite et les exigences portant sur les
informations relatives à l’alimentation des nourrissons et des enfants en
bas âge. [Consulté le 04.04.2022].
Disponible sur : https://eur-lex.europa.eu/legal-content/FR/
TXT/?uri=CELEX%3A32016R0127

► Center for Disease Control and Prevention. How to Clean, Sanitize, and
Store Infant Feeding Items. [Consulté le 24.01.2022].
Disponible sur : https://www.cdc.gov/healthywater/hygiene/
healthychildcare/infantfeeding/cleansanitize.html

– 121 –
16 B I B LIOGR APHY

► Eidgenössische Ernährungskommission. Ernährung in den ersten 1000

Lebenstagen – von pränatal bis zum 3. Geburtstag. [Consulté le
04.04.2022].
Disponible sur : https://www.blv.admin.ch/blv/de/home/das-
blv/organisation/kommissionen/eek/ernaehrung-in-den-er-
sten-1000-lebenstagen.html

► Société française de Pédiatrie. (2012). Les apports en lipides chez

l’enfant de moins de 3 ans en France. Mise au point et recommandations
du Comité de nutrition de la Société Française de Pédiatrie. Elsevier
Masson. 32.

► Office de la naissance et de l’enfance. De nouveaux aliments en douceur.

[Consulté le 24.01.22].
Disponible sur : https://www.one.be/public/brochures/bro-
churedetail/brochure/de-nouveaux-aliments-en-douceur/

► Haut Conseil de la Santé Publique. Avis relatif à la révision des repères

alimentaires pour les enfants âgés de 0 - 36 mois et de 3 - 17 ans.
[Consulté le 24.01.2022].
Disponible sur : https://www.hcsp.fr/explore.cgi/avisrapports-
domaine?clefr=924

► Agence nationale de sécurité sanitaire de l’alimentation, de

l’environnement et du travail (Anses). (2019). Avis de l’Anses enfants 0
à 3 ans. Saisine n°2017-SA-0145. 55.

► Schaal B., Marlier L., & Soussignan R. (2000). Human foetuses learn
odours from their pregnant mother’s diet. Chemical Senses. 25(6).
729 – 737.

► World Health Organization. Commercial foods for infants and young

children in the WHO European Region. [Consulté le 04.04.2022].
Disponible sur : http://www.euro.who.int/__data/assets/pdf_
file/0003/406452/CLEAN_Commercial-foods_03July_dis-
claimer_LV.pdf?ua=1

– 122 –
► Lefebvre C., Nicolas C. (2020). Les végétarismes, Chez l’enfant,
l’adolescent, la femme enceinte et allaitante. EME Editions. 169.

► Division de la sécurité alimentaire Luxembourg. Arsenic dans les

céréales. [Consulté le 24.01.2022].
Disponible sur : https://securite-alimentaire.public.lu/fr/ac-
tualites/communiques/2013/06/arsenic.html

► Puisais J. (1999). Le goût chez l’enfant : L’apprentissage en famille.

FLAMMARION. 188.

► Politzer N., Nosbusch J. & Krier D., (2021). Mon enfant à la découverte
du goût. Ecole du goût, Ligue médico-sociale.

► Politzer N. (2013). Les mécanismes sensoriels de la dégustation.

Information Diététique. 3(2013/07-09). 16 – 24.

► N. Rigal. (2002). La naissance du goût. Mission Agrobiosciences. 18.

– 123 –
17 AN N E X

INTRODUCTION OF
COMPLEMENTARY FEEDING

AGE MONTHS 1 2 3 4 5 6 7

BREAST MILK
OR FORMULA MILK AND
FOLLOW-ON MILK

VEGETABLES/FRUIT

OIL/FATS

STARCHY FOODS/
POTATO

MEAT/EGGS/
FISH/LEGUMES

DAIRY PRODUCTS

Offering more and more water

– 124 –
8 9 10 11 12 13 AGE MONTHS

Offering more and more water

– 125 –
17 AN N E X

EXPERT GROUP CONSULTED IN THE

PREPARATION OF THIS GUIDE
TITLE NAME FIRST NAME INSTITUTION

Direction de la santé
Dr Masi Silvana Division de la médecine scolaire et de la santé
des enfants et des adolescent

Direction de la santé
Mme Anelli Nathalie
Division de la sécurité alimentaire

Direction de la santé
Mme Clabots Fabienne
Division de la sécurité alimentaire

Direction de la santé
Mme Zeghers Laurence
Division de la sécurité alimentaire

Direction de la santé
M Zust Danny
Division de la sécurité alimentaire

Direction de la santé
Dr Vergison Anne
Division de l’Inspection sanitaire

Mme Krier Danielle Ligue médico-sociale

Dr Kieffer Isabelle Société de pédiatrie

Service National de Néonatologie

Dr Pierron Charlotte Intensive, Centre Hospitalier
de Luxembourg

Association des Diététiciens

Mme Mersch Liz
du Luxembourg

Mme Nosbusch Joëlle Experte en éducation au goût

Comité national pour la promotion de

l’allaitement maternel

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NOTES

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17 AN N E X

NOTES

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