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eating

The 8 Senses in a Child’s Eating Experience

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The Role of All Eight Senses in a Child’s Eating Experience

Eating is a complex, multisensory activity that involves much more than just tasting food. From the moment a child begins exploring solids, they engage all eight senses—taste, smell, sight, touch, hearing, proprioception, vestibular, and interoception. Each sense plays a vital role in helping children develop a healthy relationship with food, and understanding this can help parents and caregivers create positive mealtime experiences.

1. Taste: Exploring Flavours

Taste is the most obvious of the senses involved in eating. As children try new foods, their taste buds detect various flavours like sweet, salty, sour, bitter, and umami. Offering a wide range of tastes, especially vegetables, helps expand their palate, making them more open to different foods as they grow. Introducing bitter flavours like greens early on can reduce fussiness later.

2. Smell: Enhancing Flavour Perception

Smell is a key partner to taste in the eating experience. Our olfactory sense allows us to detect the aromas that enhance the flavours we perceive. Smelling food before tasting it can excite children about trying new things. For instance, offering them the opportunity to smell fresh herbs or spices encourages a deeper sensory connection with food, paving the way for curiosity and experimentation.

3. Sight: The Appeal of Colour and Presentation

How food looks greatly influences our willingness to eat. Bright colours and creative presentations make food appear more appetising, particularly for children. Foods with rich colours, like fruits and vegetables, attract children’s attention and help them connect positive visuals with mealtime. It’s not just about nutrition—it’s about creating a visually stimulating environment that encourages healthy eating habits.

4. Touch: Exploring Textures and Temperature

Touch is one of the most engaging ways children explore food. Allowing them to feel the textures and temperatures of food—whether it’s the squishiness of a banana or the crunch of a cucumber—helps them build familiarity and comfort with different foods. This tactile experience can reduce anxiety about new foods, encouraging children to try more variety.

5. Hearing: The Sounds of Eating

The sound of food can enhance its appeal. The crunch of a carrot, the sizzle of a dish being cooked, or the snap of a cracker all contribute to the overall eating experience. Letting children listen to the sounds of food, both while preparing it and while eating it, adds an auditory layer that makes the process more fun and interactive.

6. Proprioception: Body Awareness and Coordination

Proprioception, or body awareness, is crucial for learning how to coordinate movements while eating. It helps children learn to reach for food, hold utensils, and navigate the act of bringing food to their mouth. For young children, this sense is developing as they gain skills like chewing, swallowing, and feeding themselves, which is essential for their growing independence at mealtime.

7. Vestibular Sense: Balance and Movement

The vestibular system, responsible for balance and spatial awareness, plays a role in sitting up at the table and moving food from plate to mouth. Children rely on this sense to maintain their balance while seated and while reaching for food. As they grow, they develop better control of their body during mealtimes, which is crucial for fostering independence.

8. Interoception: Understanding Hunger and Fullness

Interoception is the sense that allows us to feel internal bodily signals, such as hunger and fullness. Encouraging children to listen to their body’s cues helps them develop a healthy relationship with food, enabling them to recognise when they’re hungry or when they’re full. This sense is key in preventing overeating and fostering self-regulation as children grow.

Supporting a Sensory-Rich Eating Experience

By understanding the role of all eight senses in eating, parents and caregivers can create a more enriching and enjoyable mealtime experience. Here are some tips for fostering sensory exploration:

  • Encourage Hands-On Exploration: Let children feel, smell, and even play with food. This tactile interaction can help them become more comfortable with different textures and flavours.
  • Present Food Creatively: Use colour and shape to make meals visually appealing. A colourful plate of vegetables or fruits is more likely to capture a child’s interest.
  • Be Patient with New Foods: Sensory exploration often takes time. Allow children to engage with food at their own pace, offering repeated exposure to new tastes and textures.
  • Model Positive Eating Habits: Children learn by example. Show excitement and enjoyment in eating a variety of foods to encourage them to try new things.

Involving all eight senses in the eating process not only enhances the joy of mealtime but also helps children develop a healthy, positive relationship with food that can last a lifetime. By making eating a sensory experience, parents and caregivers lay the foundation for balanced eating habits and emotional connections with food.

For caregivers who want to dive deeper into child nutrition, we offer several courses covering topics like ‘Fussy Eating,’ ‘Reflux, Colic and Food Sensitivities,’ and ‘Starting Solids,‘ all designed to support you in promoting healthy eating habits from the very beginning.

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are young children eating too much

Are young children eating too much?

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Are young children eating too much?

The recent report by the Scientific Advisory Committee on Nutrition (SACN) provides valuable insights into the dietary needs of young children aged 1 to 5 years, addressing common issues like nutrient deficiencies, obesity, and dental health concerns. This evidence-based report helps guide parents, caregivers, and health professionals on how to provide balanced, nutritious meals that support healthy development during these formative years.

Key Findings of the Report

As part of the research, SACN used the Diet and nutrition survey of infants and young children (DNSIYC) and the National Diet and Nutrition Survey (NDNS) rolling programme. Some of the key findings include that:

  • average total dietary energy intakes in infants were too high
  • average intakes of free sugars in young children were too high
  • average intakes of saturated fats were too high, and
  • average intakes of protein were above the reference nutrient intake

Why is this concerning? The National Child Measurement Programme (and equivalents in Scotland and Wales) provides us with a snapshot of overweight an obese status of children in the UK at two age points – upon entering primary school (4 to 5 years old), and upon leaving it (10 to 11 years old). We see that the percentage of children with overweight or obesity is significantly greater at the end of primary school compared to the start, and so addressing this earlier could have a big, positive impact.

The findings provide a view on intakes compared to expected values and suggest a link to a continuation of higher prevalence of overweight and obesity in young children.

Recommendations from the SACN report

The report’s recommendations include:

  • Following the Eatwell Guide: The Eatwell Guide is applicable from the age of 2, with some exceptions and adjustments for the early years age group including that limiting sugar intake is applicable from age 1, and children under 5 should not be given sugar sweetened beverages.
  • Limit HFSS foods: Foods that are high in fat, salt and sugar, and typically energy dense and low in fibre should be avoided. This food category provides a lot of energy, but little in way of nutrients and fibre.
  • Increasing Variety and Nutrient Density: Providing young children with a breadth of foods, flavours and textures will help their acceptance of a wider range of foods and will provide them with a more nutrient-dense diet. This should start gradually from age 1
  • Encouraging Dietary Diversity: Early exposure to a wide range of foods is shown to foster healthy eating habits. The SACN report encourages parents to introduce a variety of foods, flavours and textures, as it will help their children accept a wider range of foods and will provide them with a more nutrient-dense diet. This should start gradually from age 1.

Practical recommendations for Parents and Caregivers

In general, the good practices to follow when feeding young children are fairly simple and straightforward. The Eatwell guide provides the breakdown of how much of each food type should comprise a daily intake of food. However, in the very young, ie in under 5s, portions are smaller and that makes it harder to adapt the guide to them. The British Nutrition Foundation (BNF) has helpfully adapted the guide for this age group, and name it the 5-5-3-2 portion guide. As well as providing pictorial representation of what a portion looks like, the BNF have simplified the Eatwell Guide into 5 portions of starchy foods, 5 of fruit and vegetables, 3 dairy foods and 2 protein foods. This approach helps to prevent overeating and fosters a balanced relationship with food.

The early years are an important time in a child’s life where opinions and habits are formed. Introducing novel foods will broaden the palate and will make children more accepting to trying new foods. The goal here is to incorporate a wide and diverse diet of healthy foods. SACN recommend introducing new foods such as vegetables 8 to 10 to help develop their acceptance and consumption.

It is clear that we should be minimising, or ideally excluding foods high in fat, salt and sugar that have few nutrients and little fibre. These foods have a significant overlap with ultra processed foods or UPFs, which are increasingly dominating the supermarket shelves. With aggressive marketing and profit-driven goals, it makes it hard to shield children from being exposed to them. Not having them in the house is a good starting point.

Finally, eating food is not purely a case of sustenance – it is also a social activity. With that in mind, mealtimes should be pleasant and pressure-free, and not rushed. Research underscores that pressuring children to eat specific foods can backfire, leading to picky eating or negative associations with food. Gentle encouragement and repeated exposures to new foods without pressure, can help children gradually accept a more diverse diet​

For a practical, interactive experience, our Healthy Eating workshop—developed by nutritionist Kris Kasperkiewicz and paediatric dietitian Lucy Neary—offers a blend of guidance and hands-on learning. Dive into balanced nutrition principles, get real-time answers to your questions, and take away strategies you can apply in everyday life

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The Impact of Early Sugar Exposure on Long-Term Health

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The Impact of Early Sugar Exposure on Long-Term Health

In the wake of World War II, the UK experienced a dramatic shift in sugar consumption. In 1953, sugar rationing was lifted, and sugar sales quickly skyrocketed, with the average Briton doubling their sugar intake in just a year. This surge in sugar consumption would go on to have long-term implications for health, particularly for those exposed to high sugar levels during early life. However, this unusual policy change has allow recent research to shed light on how these early dietary changes are linked to the development of serious health conditions like type 2 diabetes and hypertension later in life.

The Study: A Natural Experiment in Sugar Consumption

A team of researchers utilised this unique moment in history, where sugar consumption was restricted and then suddenly increased, as a “natural experiment” to explore the effects of early-life sugar exposure. By comparing data from UK dietary surveys in the 1950s with health records from the UK Biobank (a vast medical database that tracks the health of UK residents), the team found that individuals conceived or born after the rationing ended in 1953 had a significantly higher risk of type 2 diabetes and hypertension decades later compared to those born during the rationing period.

The study, published in Science, revealed a clear correlation between the amount of sugar consumed during the first 1,000 days of life (from conception to two years old) and the risk of developing chronic diseases in adulthood. Those who were born and raised during the sugar rationing period were 35% less likely to develop type 2 diabetes and 20% less likely to experience high blood pressure compared to those born in the post-rationing era. The results suggest that early exposure to sugar sets the stage for health risks much later in life.

The Critical Window of Early Development

The first 1,000 days of a child’s life, spanning from conception to two years old, are a critical period for development. During this time, infants’ bodies and metabolisms are particularly sensitive to the foods they consume, including sugar. As the study suggests, early sugar exposure in the womb and during infancy may predispose individuals to metabolic diseases like diabetes and hypertension, potentially through altered foetal development or the development of a preference for sweet foods that persists into adulthood.

This is where the concept of “sugar exposure” becomes significant. According to Tadeja Gracner, one of the lead researchers, “Exposure to a relatively low-sugar environment in utero and early childhood significantly reduces the diabetes and hypertension risk decades later.” In fact, the study found that babies who had less sugar in their early lives showed delayed onset of diabetes and high blood pressure, with these conditions manifesting years later compared to those who consumed more sugar early on.

Limitations

As striking as the results were, this being an observational study as opposed to a controlled trial, we cannot deduce causation, ie that sugar exposure at an early age did in fact cause later ill health. Furthermore, it is unlikely that a change in levels of sugar consumption were the only changes in the diet and lifestyle of the subjects. That said, it is a strong study, accounting for a number of confounders, and large population size.

The impact of early sugar exposure on long-term health

The Role of Parents and Caregivers

The implications of these findings are profound, as they highlight the importance of regulating sugar intake during pregnancy and early childhood. However, researchers, including Gracner, stress that parents and caregivers should not be blamed for sugar consumption—many are unaware of the dangers of early sugar exposure due to the pervasiveness of sugar-laden products marketed to children, even in baby and toddler foods. In the UK, for example, sugary snacks and drinks are widely advertised to children, making it difficult for parents to navigate these choices.

Experts such as Dr. Nina Rogers from the London School of Hygiene and Tropical Medicine suggest that public health interventions focusing on maternal and child nutrition are crucial. These could include greater access to affordable low-sugar foods and clearer labelling on packaged products. Awareness campaigns aimed at educating parents about the importance of reducing sugar intake from a young age could also help mitigate the risk of chronic diseases in future generations.

Final Thoughts

This groundbreaking study provides compelling evidence that cutting sugar consumption during early life could significantly reduce the risks of developing chronic diseases like diabetes and high blood pressure in adulthood. While changing dietary habits can be challenging, particularly in an environment where sugary foods are so prevalent, it’s clear that fostering a low-sugar diet from the very beginning of life could protect children from serious health conditions later on.

For caregivers who want to dive deeper into child nutrition, we offer several courses covering topics like ‘Fussy Eating,’ ‘Reflux, Colic and Food Sensitivities,’ and ‘Starting Solids,‘ all designed to support you in promoting healthy eating habits from the very beginning.

See all nutrition courses

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Feeding Toddlers: A Practical Guide for Caregivers

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As both a nutritionist and a parent, I can tell you that ensuring toddlers get a balanced diet during their formative years is crucial. Between ages 1 and 3, these little ones experience tremendous growth—physically, mentally, and emotionally. Those who care for toddlers play a vital role in shaping their eating habits, which will impact their health for years to come.

Let’s dive into what you need to know to support the toddlers in your care, along with some practical tips, expert insights, and a sprinkle of delicious recipes to make meal planning a breeze.

Why Nutrition Matters So Much in Early Years

From their first steps to their first words, toddlers are in a whirlwind of development. Proper nutrition fuels their growing muscles, sharpens their minds, and bolsters their immune systems. Yet, it’s also during this time that many toddlers can become picky eaters, developing strong preferences (and aversions) to certain foods. Understanding the “why” behind nutrition can help you make informed choices when planning meals.

For instance, did you know that iron is vital for brain development? A deficiency can hinder cognitive function and affect learning abilities later on. Similarly, healthy fats are essential for brain development—something to keep in mind as you plan those meals!

Essential Nutrients for Toddlers

Toddlers have tiny tummies but big energy needs, so every bite should be packed with nutrition. Here’s what to focus on:

  • Protein: Supports muscle and tissue development. Aim for around 15-20 grams per day. Think chicken, lentils, eggs, and tofu.
  • Fats: Don’t shy away from healthy fats—they’re crucial for brain development. Great sources include avocados, seeds, full-fat dairy, and oily fish.
  • Carbohydrates: These are your energy providers. Opt for complex carbs like whole grains and sweet potatoes to keep little bodies fueled throughout the day.
  • Vitamins and Minerals:
    • Iron: Think red meat, beans, and fortified cereals for those little brains.
    • Calcium & Vitamin D: Dairy, fortified plant milk, and even a bit of sunshine are essential for strong bones.
    • Vitamin C: Citrus fruits and bell peppers not only help with iron absorption but also keep those immune systems strong.

Cultural Sensitivity in Meal Planning

Living in a multicultural society means that caregivers often care for children from various backgrounds. It’s crucial to be aware of different dietary restrictions, whether they stem from religious practices or family traditions.

For example, when planning meals, consider the following adaptations:

  • Halal: Use halal-certified chicken or beef.
  • Kosher: Avoid shellfish and ensure meat and dairy are not served together.
  • Vegetarian/Vegan: Swap out animal proteins for lentils, beans, and tofu.

Understanding Portion Sizes and Monitoring Growth

Ah, the age-old mystery of toddler appetites. One day they’re devouring everything in sight, and the next, they might barely touch their food. It’s essential to adapt to these cues. But how can you keep track of whether they’re getting enough nutrition?

Using growth charts from the NHS can help you monitor toddlers’ weight and height to ensure they’re on the right track. If you notice any concerning trends—like significant weight loss or excessive eating—don’t hesitate to reach out to parents for a chat. Open lines of communication are key.

Creating Positive Mealtime Experiences

Mealtime is not just about filling tummies; it’s also about fostering a love for food. Here’s how to make those moments count:

  • Variety: Keep things interesting by introducing new foods alongside familiar favourites.
  • Involvement: Let toddlers help with simple tasks, like washing veggies or stirring. When they’re part of the process, they’re often more excited to eat.
  • Avoid Pressure: Pressuring a child to eat can create anxiety. Instead, encourage them to explore their food at their own pace.

Managing Picky Eating

Every child goes through a picky eating phase, and that’s perfectly normal! Here are a few strategies to help navigate this tricky terrain:

  • Pair Familiar with Unfamiliar: Try serving a new vegetable alongside their favourite dish.
  • Stay Calm: Don’t react negatively if they refuse something; just offer it again later.
  • Model Healthy Eating: Let them see you enjoying a variety of foods!

If you’re looking for more structured guidance on managing feeding challenges and supporting children’s nutrition, our comprehensive courses, like ‘Fussy Eating‘ and ‘Healthy Eating for Children,’ are designed to provide you with practical strategies and expert advice.

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Evidence-Based Practice

You want your advice to be backed by solid research, and there’s plenty out there. Both the British Nutrition Foundation And the NHS provide guidelines on toddler nutrition, including portion control and nutrient intake.

Common Myths About Toddler Nutrition

Let’s tackle some common misconceptions that you might encounter from parents:

  • Myth 1: Toddlers Need Lots of Fruit Juice
    In reality, too much juice can lead to sugar overload and cavities. Stick to water and milk as the primary beverages! The NHS recommends that children aged 1-3 should consume no more than 150ml of juice a day, ideally served as part of a meal.
  • Myth 2: Fat Should Be Restricted
    Healthy fats are essential for development—so don’t shy away from foods like avocados and nuts! Research supports that children require fats for brain development, and restricting them can lead to nutrient deficiencies.
  • Myth 3: Carbohydrates Are Bad for Toddlers
    Many parents worry that carbs will make their little ones gain weight, but toddlers need carbohydrates for energy. Complex carbohydrates from whole grains, fruits, and vegetables are vital for their growth and play.
  • Myth 4: Snacks Are Unhealthy and Should Be Avoided
    Some believe that snacking leads to poor eating habits, but healthy snacks can actually support toddlers’ nutritional needs. Offering nutritious snacks between meals can keep energy levels up—think fruits, vegetables, and whole grains.
  • Myth 5: All children Love Vegetables
    It’s common for parents to assume that if a child doesn’t like vegetables, they must be picky. In reality, many children go through phases of rejecting certain foods, including vegetables. Research shows that it often takes several exposures to a new food before toddlers will accept it.
  • Myth 6: Toddlers Should Finish Everything on Their Plate
    While some parents believe in encouraging children to clear their plates, this can lead to unhealthy eating habits. Teaching toddlers to listen to their hunger cues is essential. Allowing toddlers to stop eating when they feel full fosters a healthy relationship with food.

Recipes for Success

To make your life easier, here are three delicious, nutrient-rich recipes to keep those little ones satisfied:

Breakfast: Banana Oat Pancakes

These fluffy, delicious pancakes are a great way to kick-start the day with energy and nutrients. They’re packed with fibre, potassium, and natural sweetness from the bananas, making them a healthy favourite for children and adults alike.

Ingredients:

  • 2 ripe bananas
  • 1 cup rolled oats
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup milk (any type: almond, oat, or regular)
  • A pinch of cinnamon
  • Optional: a handful of blueberries or chocolate chips

Instructions:

  1. Mash the bananas in a bowl until smooth.
  2. Add the eggs, vanilla, and milk to the mashed bananas and whisk together.
  3. In a separate bowl, combine the oats, baking powder, and cinnamon.
  4. Slowly mix the dry ingredients into the wet ingredients until combined. If using blueberries or chocolate chips, fold them in.
  5. Heat a non-stick pan over medium heat and lightly grease with oil or butter.
  6. Pour small amounts of batter onto the pan, creating mini pancakes. Cook for 2-3 minutes on each side until golden and fluffy.
  7. Serve with a drizzle of honey, or extra fruit on top.

Cultural Adaptation: For a vegan option, substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg) and use plant-based milk.

Lunch: Mini Veggie Frittatas

These mini veggie frittatas are perfect for lunch. They’re protein-packed, easy to make, and ideal for sneaking in extra veggies. They can be eaten warm or cold, making them great for lunchboxes too!

Ingredients:

  • 6 large eggs
  • 1/2 cup grated cheese (or dairy-free cheese)
  • 1/4 cup milk (or plant-based milk)
  • 1 cup chopped mixed vegetables (bell peppers, spinach, courgette, cherry tomatoes)
  • Salt and pepper to taste
  • 1/2 tsp paprika (optional for extra flavour)
  • Olive oil for greasing

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin with a little olive oil.
  2. In a bowl, whisk the eggs, milk, salt, pepper, and paprika.
  3. Add the chopped vegetables and cheese to the egg mixture and stir to combine.
  4. Pour the mixture evenly into the muffin tin, filling each about 3/4 full.
  5. Bake for 15-20 minutes or until the frittatas are golden and cooked through.
  6. Let them cool slightly before removing from the tin. Serve with a side of salad or fruit.

Cultural Adaptation: If dairy is an issue, swap out the regular cheese and milk for dairy-free versions, and you’ll still have a tasty, satisfying lunch!

Dinner: Sweet Potato and Lentil Stew

This hearty sweet potato and lentil stew is a comforting and nutrient-dense meal perfect for dinner. It’s loaded with plant-based protein, fibre, and vitamins, making it ideal for growing children and adults alike.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried lentils (red or green)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh coriander or parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 5 minutes).
  2. Add the cumin, paprika, and turmeric to the pot, stirring for about a minute until the spices are fragrant.
  3. Add the diced sweet potatoes, lentils, and diced tomatoes. Stir to combine.
  4. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the lentils and sweet potatoes are tender.
  5. Season with salt and pepper, adjust spices as needed, and let it simmer for an additional 5 minutes.
  6. Serve hot, garnished with fresh coriander or parsley. Pair with crusty bread or rice for a more filling meal.

Cultural Adaptation: This stew is very versatile! For a protein boost, you can add chickpeas, chicken, or tofu. If you prefer different veggies, feel free to swap out sweet potatoes for butternut squash, carrots, or your preferred vegetables.

For caregivers who want to dive deeper into child nutrition, we offer several courses covering topics like ‘Fussy Eating,’ ‘Reflux, Colic and Food Sensitivities,’ and ‘Starting Solids,‘ all designed to support you in promoting healthy eating habits from the very beginning.

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Building Healthy Habits

Nutrition isn’t just about fueling little bodies; it’s about nurturing a positive relationship with food that lasts a lifetime. Those who care for toddlers have the incredible opportunity to help them develop healthy habits that will serve them well into adulthood.

So, remember to keep things balanced: offer a wide variety of foods, monitor portion sizes, and create a relaxed, enjoyable mealtime environment. Trust those little ones to listen to their bodies, and guide them gently toward making healthy choices. Together, you’re laying the foundation for their lifelong health and well-being.

When to start solids

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Starting solids, often referred to as weaning, is when the baby starts to consume actual food. More recently, the term complementary feeding has been introduced to better reflect that starting solids happens alongside milk consumption rather than switching from milk to solids.

When should this happen?

The World Health Organisation (WHO) advises that starting solids should occur at 6 months of age, alongside breastfeeding. However, the Department for Health England use the phrase ‘at around 6 months’ and there is also the notion of a ‘critical window’ of between 4 and 6-7 months.

The Scientific Advisory Committee on Nutrition (SACN), who advise the government on public policy, have reviewed the evidence on a ‘critical window’ and concluded that this is not supported by experimental evidence. Furthermore, deferring to around 6 months is not associated with later difficulty.

Less than 4 months

Evidence shows that infants who start eating solids before 4 months are likely to be heavier at 7 and 14 months, although research is inconclusive as to whether this extends to longer term weight gain. However, there are other issues of introducing food too early. Infants need time to properly develop their digestive organs. Solids introduced too early can result in gastric bleeding and this can lead to iron deficiency anaemia. Also, renal (kidney) function will be suppressed. Solids will contain more minerals and salts than milk, and the infants’ kidneys will not be sufficiently developed to excrete the greater load.

More than 7 months

Milk, specifically breastmilk, is the best food to give infants in the first 6 months of their life, but at some point, the milk on its own is insufficient to support the ongoing development of the infant. The effects of delaying introduction of solids become greater and more diverse the longer the delay. Studies have shown that late introduction of foods can increase the risk of slowing growth, developing food allergies, and even developing leukaemia, although this is also linked to using formula (Schraw, J. et al. 2017).

Due to the difficulty in conducting controlled experimental trials, because of ethical and feasibility considerations, most data comes from observational studies and we are unable to define more specific guidance on when to start solids. Around 6 months is the best advice, and although all babies are individual, starting solids should not start before 4 months, nor later than 7 months, and  a 2011 survey showed that 80% of parents in the UK had introduced solids by 5 months.

You can find out more about starting solids, including the signs of readiness, what to give, and tips on feeding, on our Starting Solids workshop.