Good taste buds from birth
Do you remember your first taste of curry? When did you discover you loved dill or cinnamon? Would your eating habits be different now if your introduction to food had been squash flavored with chili and cilantro? Taste is, perhaps, the most overlooked sense in infant development. Parents speak, read and sing to their children. They cradle them and teach them letters, animals and numbers; they play peak-a-boo, introduce primary colors, play baby Mozart, hang mobiles and generally wear themselves out trying to introduce babies to the world via their senses. Taste, however, is often completely neglected.
Evidence suggests that early exposure to different flavors creates eating patterns that may last into childhood and beyond. Babies are first introduced to varied flavors through breast milk and possibly even prenatally through amniotic fluid (1,2). Prenatal studies show that infants begin developing their taste buds in the womb. It is likely that by the time they are born, their palates have already begun to mature. This process has the evolutionary benefit of teaching babies the flavor of “safe” foods before they have even begun to wean. Babies are also beginning to learn the specific flavors reflected by the culture they are about to enter. This taste memory bank helps ease the transition into a solid food diet (3). Studies have researched mothers who consume large amounts of garlic or anise during pregnancy or breastfeeding and have found that their children will usually have a preference for those flavors (4,5,6)
The idea that early infant taste development may correlate with infant obesity is an emerging concept. Babies start learning about safe and healthy flavors through exposure to amniotic fluid and breast milk. At six months of age, most babies are introduced to their first solid foods. The transition to solids begins an interesting period where babies begin expressing their first preferences. Highly processed, sweetened and carbohydrate rich baby foods are readily available on the market today, creating the false impression that these options are a desirable food transition. Unfortunately, they lay the foundation for a lifetime of poor food choices both through limited taste development and repeated exposure. Increasing concerns about the problem of obesity among young children is born from recent statistics showing that 26 percent of children from two to five years of age are at risk of becoming overweight (7). This evidence supports an emerging idea that the time between six months and two years is when children go through the most rapid taste development. This crucial period lays the blueprints for children’s lifetime eating patterns.
Currently in the United States the period from six months to two years includes transitioning 80 percent of their calories from milk to 80 percent their of calories to table foods and sweetened drinks (8). Sugar and salt are widely used in mainstream baby and toddler foods. This disturbing trend only teaches babies that salt and sugar are accepted and desirable while simultaneously stunting their desire for whole foods flavored with herbs and spices. A recent study found that infants from 12-24 months consumed 31 percent more calories than required by their estimated energy requirement (9). The same study found that infant consumption of fruits and vegetables declined from eight months of age and by 24 months, 33 percent of the toddlers did not consume fruits or vegetables in any form. Sweetened beverages and sweetened, processed foods make up the bulk of American toddlers’ diets. This study begs the issue; attention to food freshness and flavor for infants and toddlers is a crucial measure in preventing obesity and associated health consequences. The introduction of healthy foods and interesting flavors at infancy will lay the groundwork for a healthy adulthood.
Babies who learn to enjoy complex flavors as their palate develops will form good eating habits for life, seeking natural flavors, rather than quantity. Experiencing diverse flavors at a young age not only forms life-long healthy eating habits but also expands children’s minds. The global community we live in provides us with opportunity to experience other cultures through a variety of senses everyday. Food is also an easy way to introduce babies to diversity and expand their growing view of the world around them.
Dr. Susanna Block is a Pediatrician in Seattle who recently launched Dr. Susanna’s World Baby Foods. This all-natural, organic baby food incorporates the flavors and cuisines of the world. To learn more, visit www.worldbabyfoods.com.
1. Mennella JA, Beauchamp GK. Maternal diet alters the sensory qualities of human milk and the nurselings behavior. Pediiatrics. 1991;88:737-744
2. Mennella JA, Beauchamp GK. Prenatal and Postnatal flavor learning by human infants. Pediatrics. 2001;107:E88
3. Mennella JA, Turnbull B, Ziegler PJ, Martiez H. Infant feeding practices and early flavor experiences in Mexican infants: an intra-cultural study. Journal of American Dietetic Association. 2005;105-908-915
4. Hepper PG. Adaptive fetal learning:prenatal exposure to garlic affects postnatal preferences. Animal Behavior. 1988;36:935-936
5. Schaal B, Marlier L, Soussignan R. Human fetuses learn odos from their pregnant mother’s diet. Chemical Senses. 2000;25:729-737
6. Mennella, JA. Mother's milk: a medium for early flavor experiences. J Hum Lact 1995; 11:39.
7. Ogden C, Flegal K, Carroll M, Johnson C. Prevalece and trends in overweight among US children and adolescents, 1999-2000. Journal of American Medical Association. 2002;288:1729-1732
8. Fox MK, Pac S, Devaney B, Jankowski L, Feeding Infants and Toddlers Study: what foods are infants and toddlers eating? Journal of the American Dietetic Association. 2004;104:S22-S30
9. Devaney B, Ziegler P, Pac S, Karwe V, Barr SI. Nutrient intakes of infants and toddlers. Journal of the American Dietetiic Association. 2004;104:S14-S21
Evidence suggests that early exposure to different flavors creates eating patterns that may last into childhood and beyond. Babies are first introduced to varied flavors through breast milk and possibly even prenatally through amniotic fluid (1,2). Prenatal studies show that infants begin developing their taste buds in the womb. It is likely that by the time they are born, their palates have already begun to mature. This process has the evolutionary benefit of teaching babies the flavor of “safe” foods before they have even begun to wean. Babies are also beginning to learn the specific flavors reflected by the culture they are about to enter. This taste memory bank helps ease the transition into a solid food diet (3). Studies have researched mothers who consume large amounts of garlic or anise during pregnancy or breastfeeding and have found that their children will usually have a preference for those flavors (4,5,6)
The idea that early infant taste development may correlate with infant obesity is an emerging concept. Babies start learning about safe and healthy flavors through exposure to amniotic fluid and breast milk. At six months of age, most babies are introduced to their first solid foods. The transition to solids begins an interesting period where babies begin expressing their first preferences. Highly processed, sweetened and carbohydrate rich baby foods are readily available on the market today, creating the false impression that these options are a desirable food transition. Unfortunately, they lay the foundation for a lifetime of poor food choices both through limited taste development and repeated exposure. Increasing concerns about the problem of obesity among young children is born from recent statistics showing that 26 percent of children from two to five years of age are at risk of becoming overweight (7). This evidence supports an emerging idea that the time between six months and two years is when children go through the most rapid taste development. This crucial period lays the blueprints for children’s lifetime eating patterns.
Currently in the United States the period from six months to two years includes transitioning 80 percent of their calories from milk to 80 percent their of calories to table foods and sweetened drinks (8). Sugar and salt are widely used in mainstream baby and toddler foods. This disturbing trend only teaches babies that salt and sugar are accepted and desirable while simultaneously stunting their desire for whole foods flavored with herbs and spices. A recent study found that infants from 12-24 months consumed 31 percent more calories than required by their estimated energy requirement (9). The same study found that infant consumption of fruits and vegetables declined from eight months of age and by 24 months, 33 percent of the toddlers did not consume fruits or vegetables in any form. Sweetened beverages and sweetened, processed foods make up the bulk of American toddlers’ diets. This study begs the issue; attention to food freshness and flavor for infants and toddlers is a crucial measure in preventing obesity and associated health consequences. The introduction of healthy foods and interesting flavors at infancy will lay the groundwork for a healthy adulthood.
Babies who learn to enjoy complex flavors as their palate develops will form good eating habits for life, seeking natural flavors, rather than quantity. Experiencing diverse flavors at a young age not only forms life-long healthy eating habits but also expands children’s minds. The global community we live in provides us with opportunity to experience other cultures through a variety of senses everyday. Food is also an easy way to introduce babies to diversity and expand their growing view of the world around them.
Dr. Susanna Block is a Pediatrician in Seattle who recently launched Dr. Susanna’s World Baby Foods. This all-natural, organic baby food incorporates the flavors and cuisines of the world. To learn more, visit www.worldbabyfoods.com.
1. Mennella JA, Beauchamp GK. Maternal diet alters the sensory qualities of human milk and the nurselings behavior. Pediiatrics. 1991;88:737-744
2. Mennella JA, Beauchamp GK. Prenatal and Postnatal flavor learning by human infants. Pediatrics. 2001;107:E88
3. Mennella JA, Turnbull B, Ziegler PJ, Martiez H. Infant feeding practices and early flavor experiences in Mexican infants: an intra-cultural study. Journal of American Dietetic Association. 2005;105-908-915
4. Hepper PG. Adaptive fetal learning:prenatal exposure to garlic affects postnatal preferences. Animal Behavior. 1988;36:935-936
5. Schaal B, Marlier L, Soussignan R. Human fetuses learn odos from their pregnant mother’s diet. Chemical Senses. 2000;25:729-737
6. Mennella, JA. Mother's milk: a medium for early flavor experiences. J Hum Lact 1995; 11:39.
7. Ogden C, Flegal K, Carroll M, Johnson C. Prevalece and trends in overweight among US children and adolescents, 1999-2000. Journal of American Medical Association. 2002;288:1729-1732
8. Fox MK, Pac S, Devaney B, Jankowski L, Feeding Infants and Toddlers Study: what foods are infants and toddlers eating? Journal of the American Dietetic Association. 2004;104:S22-S30
9. Devaney B, Ziegler P, Pac S, Karwe V, Barr SI. Nutrient intakes of infants and toddlers. Journal of the American Dietetiic Association. 2004;104:S14-S21
Supplements for kids?
Supplements for kids? Health supplements are a multibillion dollar market and therefore it is no wonder that it is now reaching out to younger and younger consumers. I was wandering the isles of my local super fabulous grocery store when I was struck by the amount of shelf space dedicated toward health supplements for children. When did this happen? Are we really teaching our kids to assume that health comes in the form of space food? Do we need all of these supplements?
I grabbed a bottle of organic supplement powder and was struck by the cost- 42.99 for approximately 60 servings. The label recommended 2-3 servings per day but there was no comment about what age to start using it. It seemed confusing- do you give the same amount to a toddler as to a teen? I don’t know.
The nutritional analysis was also confusing. The label says it is chock full of fruits and vegetables but one serving is actually a little bit of powder. It turns out that the nutritional analysis of the vitamin content is in percent based on a 2000 cal per day diet. How many kindergardners each 2000 calorie per day. Therefore a calculator is required to figure out what the mg contents exactly are.
Here is what I found- using vitamin C as an example (RDA for an adult is 60 mg/day, adult upper limit being1800 mg/day). The label says it contains 15% of RDA (for an adult) which is approximately 9 mg per serving (1/8 of an orange slice). Kids between the age of 3-8 need a minimum of 25 mg per day while 9-13 year olds need a minimum closer to 45 mg per day. So 3 servings per day would be right for a 3-8 year old but not right for a 13 year old.
More importantly, if we get into the habit of assuming that vitamins and minerals must be obtained through supplements we fails to teach the all important skill of food literacy and healthy eating. Also, it is quite possible that the benefits of vitamins and minerals are better seen when provided by whole foods themselves rather that supplements. It is likely that vitamins and minerals from food are metabolized better (more bioavailable) that the straight up vitamin in a powder.
Since we are not sailors stranded without limes we can easily get enough Vitamin C thorough fresh fruits and vegetables. In fact fresh fruits and vegetables can give you plenty of other vitamins, fiber and minerals as well. Here is the Vitamin C content in a few common fruits:
1 medium sized orange is 70 mg of Vitamin C.
½ cup raw strawberries is 49 mg of Vitamin C
¼ of a canteloupe is 47 mg
1 kiwi is 70 mg
So save your money and buy fresh fruit and vegetables.
I grabbed a bottle of organic supplement powder and was struck by the cost- 42.99 for approximately 60 servings. The label recommended 2-3 servings per day but there was no comment about what age to start using it. It seemed confusing- do you give the same amount to a toddler as to a teen? I don’t know.
The nutritional analysis was also confusing. The label says it is chock full of fruits and vegetables but one serving is actually a little bit of powder. It turns out that the nutritional analysis of the vitamin content is in percent based on a 2000 cal per day diet. How many kindergardners each 2000 calorie per day. Therefore a calculator is required to figure out what the mg contents exactly are.
Here is what I found- using vitamin C as an example (RDA for an adult is 60 mg/day, adult upper limit being1800 mg/day). The label says it contains 15% of RDA (for an adult) which is approximately 9 mg per serving (1/8 of an orange slice). Kids between the age of 3-8 need a minimum of 25 mg per day while 9-13 year olds need a minimum closer to 45 mg per day. So 3 servings per day would be right for a 3-8 year old but not right for a 13 year old.
More importantly, if we get into the habit of assuming that vitamins and minerals must be obtained through supplements we fails to teach the all important skill of food literacy and healthy eating. Also, it is quite possible that the benefits of vitamins and minerals are better seen when provided by whole foods themselves rather that supplements. It is likely that vitamins and minerals from food are metabolized better (more bioavailable) that the straight up vitamin in a powder.
Since we are not sailors stranded without limes we can easily get enough Vitamin C thorough fresh fruits and vegetables. In fact fresh fruits and vegetables can give you plenty of other vitamins, fiber and minerals as well. Here is the Vitamin C content in a few common fruits:
1 medium sized orange is 70 mg of Vitamin C.
½ cup raw strawberries is 49 mg of Vitamin C
¼ of a canteloupe is 47 mg
1 kiwi is 70 mg
So save your money and buy fresh fruit and vegetables.
Is my baby ready for solid foods?
Your baby rolls over, smiles a lot and is getting pretty good at sitting up. Is it time to start solid foods (otherwise known as complementary foods)? The right time to transition to solids has long been a subject of much debate. Recommendations regarding when to introduce solid food and type of food offered have varied over time and across cultures. The most recent general recommendations from the American Academy of Pediatrics are that maternal breast milk or infant formula provides adequate nutrition for the first six months of life. Solid foods can be introduced after six months of age.
Why six months? While chronological age does play a role, it is more important that certain developmental milestones are reached before starting solids. Good head and neck control are important to decrease the risk of aspiration. Truncal stability (the ability to push up from the prone position to straight elbows) is also a sign that your baby is ready for solids. Finally, the extrusion reflex needs to be extinguished. Babies are born with the reflex to push food out of their mouths with their tongue. Usually by 4-5 months of age this reflex is extinguished and it is possible to spoon feed. While most babies meet these developmental milestones between 4-6 months some (especially premature babies) may need a little more time.
What to give first is another good question. The answer will differ depending on where you are in the world. It is important to remember that if you are breastfeeding your baby they are already being exposed to a varied flavor profile based on what you are eating. Some of the flavors you are eating are expressed in breast milk, thus getting your baby ready for complementary foods. This is one way mothers begin to teach babies about their environment and what is safe to eat.
Typically, in the United States, we start with rice cereal and then add single fruits or vegetables. It makes sense to introduce one thing at a time to help you determine if your baby has any food intolerances. You will find, however, that your baby will quickly advance and show interest in a number of different foods. This is the time to start teaching your baby to develop their sense of taste. Acceptance to new foods comes with repeated exposure. It is important to introduce your baby to healthy foods rather than highly processed, highly sweetened foods because this is when they learn what to expect food to taste like.
You can have a wonderful time introducing your baby to different flavors and spices. There are a few things that are important to avoid. Six to twelve months of age is the time when everything goes in the mouth. Foods that are easy to choke on such as pieces of meat, baby carrots, grapes and nuts should be kept out of reach. It is also important to wait on the introduction of certain foods that have been associated with food allergies including cows milk, egg whites, nut butters and fish. Honey is also not recommended because of its association with infant botulism.
Starting solid foods is a time a great bonding and fun. Enjoy trying different things and watch as your baby explores different flavors and textures. You and you baby are both guaranteed for some laughs.
Why six months? While chronological age does play a role, it is more important that certain developmental milestones are reached before starting solids. Good head and neck control are important to decrease the risk of aspiration. Truncal stability (the ability to push up from the prone position to straight elbows) is also a sign that your baby is ready for solids. Finally, the extrusion reflex needs to be extinguished. Babies are born with the reflex to push food out of their mouths with their tongue. Usually by 4-5 months of age this reflex is extinguished and it is possible to spoon feed. While most babies meet these developmental milestones between 4-6 months some (especially premature babies) may need a little more time.
What to give first is another good question. The answer will differ depending on where you are in the world. It is important to remember that if you are breastfeeding your baby they are already being exposed to a varied flavor profile based on what you are eating. Some of the flavors you are eating are expressed in breast milk, thus getting your baby ready for complementary foods. This is one way mothers begin to teach babies about their environment and what is safe to eat.
Typically, in the United States, we start with rice cereal and then add single fruits or vegetables. It makes sense to introduce one thing at a time to help you determine if your baby has any food intolerances. You will find, however, that your baby will quickly advance and show interest in a number of different foods. This is the time to start teaching your baby to develop their sense of taste. Acceptance to new foods comes with repeated exposure. It is important to introduce your baby to healthy foods rather than highly processed, highly sweetened foods because this is when they learn what to expect food to taste like.
You can have a wonderful time introducing your baby to different flavors and spices. There are a few things that are important to avoid. Six to twelve months of age is the time when everything goes in the mouth. Foods that are easy to choke on such as pieces of meat, baby carrots, grapes and nuts should be kept out of reach. It is also important to wait on the introduction of certain foods that have been associated with food allergies including cows milk, egg whites, nut butters and fish. Honey is also not recommended because of its association with infant botulism.
Starting solid foods is a time a great bonding and fun. Enjoy trying different things and watch as your baby explores different flavors and textures. You and you baby are both guaranteed for some laughs.