Development, Feeding Skills and Relationships

1. Development, Feeding Skills and Relationships

2. What factors influence food choices, eating behaviors, and acceptance?

3. Sociology of Food Hunger Social Status Social Norms Religion/Tradition Nutrition/Health

4. Sociology of Food Food Choices Availability Cost Taste Value Marketing Forces Health Significance

5. Foods for infants and young children Nurturing Nourishing Learning Relationship Development Emotion and temperament

6. Feeding Practices and Transitions Developmental Social Cultural Nutritional Public Health

7. The feeding relationship in infancy Nourishing and nurturing Supports developemental tasks

8. Relationship Feeding is a reciprocal process that depends on the abilities and characteristics of both caregiver and infant/child

9. Relationship The feeding relationship is both dependent on and supportive of infants development and temperament.

10. Tasks Infant time how much speed preferences Parent food choices support nurturing structure and limits safety

11. Relationship Children do best with feeding when they have both control and support

12. Maternal-Infant Feeding dyad Indicates hunger (I) Presents milk (M) Consumes milk by suckling (I) Indicates satiety, stops suckling (I) Ends feeding (M)

13. Infant and Caregiver Interaction • Readability • Predictability • Responsiveness

14. Nurturing • Supportive and responsive • Homeostasis • Attachment • Separation and individuation • Security • Well-being • Temperament • Needs • other

15. Problems established early in feeding persist into later life and generalize into other areas • Ainsworth and Bell • feeding interactions in early months were replicated in play interactions after 1st year

16. Development Neurophysiologic Homeostasis Attachment Separation and individuation Oral Motor

17. Developmental Changes • Oral cavity enlarges and tongue fills up less • Tongue grows differentially at the tip and attains motility in the larger oral cavity. • Elongated tongue can be protruded to receive and pass solids between the gum pads and erupting teeth for mastication. • Mature feeding is characterized by separate movements of the lip, tongue, and gum pads or teeth

18. Development of Infant Feeding Skills • Birth • tongue is disproportionately large in comparison with the lower jaw: fills the oral cavity • lower jaw is moved back relative to the upper jaw, which protrudes over the lower by approximately 2 mm. • tongue tip lies between the upper and lower jaws. • "fat pad" in each of the cheeks: serves as prop for the muscles in the cheek, maintaining rigidity of the cheeks during suckling. • feeding pattern described as “suckling”

19. Stages

20. Feeding behavior of infants Gessell A, Ilg FL

21. Feeding Problems • Homeostasis • Colic, poor growth, stressful unsatisfactory feedings • Attachment • Vomiting, diarrhea, poor growth, disengaged or intensely conflicted feeding interactions • Individuation • Food refusal

23. Emotion/Temperament • Temperament theory categorizes enduring personality styles based on activity, adaptability, intensity, mood, persistence, distractibility, regularity, responsivity, approach/withdraw from novelty Chess and Thomas 1970

24. Temperament • Easy: approaches novelty, positive mood, adaptable, regular, active, low intensity • Slow to warm: withdraws from novelty, low mood, low activity, moderate to low intensity, cautious • Difficult: withdrawing, low adaptability, high intensity, low regularity, negative mood

25. Feeding Practices and Transitions Developmental Social Cultural Nutritional Public Health

26. Analytical framework for the Start Healthy Guidelines for Complementary foods (JADA, 2004)

27. How? Establish healthy feeding relationship Recognize child’s developmental abilities Balance child’s need for assistance with encouragement of self feeding Allow the child to initiate and guide feeding interactions Respond early and appropriately to hunger and satiety cues

28. How • Safety issues: • Safe food handling for formula and expressed breast milk • Guidance about choking, lead poisoning, nonfood eating, high intakes of nitrates, nitrites and methylmurcury

29. How • Safety issues: • Safe food handling for formula and expressed breast milk • Guidance about choking, lead poisoning, nonfood eating, high intakes of nitrates, nitrites and methylmurcury

30. How • Introducing new foods • Repeated exposures may be needed • No evidence for benefit to introducing foods in any sequence or rate • Meat and fortified cereals provide many nutrients identified as needed after 6 months.

31. When? • GI readiness: 3-4 months • Developmental readiness: varies, between 4 and 6 months • Nutritional needs beyond breastmilk: not before 6 months, after that varies • Need for variety and texture: within first year, order not important

32. Some Issues: Foman, 1993 • “For the infant fed an iron-fortified formula, consumption of beikost is important in the transition from a liquid to a nonliquid diet, but not of major importance in providing essential nutrients.” • Breastfed infants: nutritional role of beikost is to supplement intakes of energy, protein, perhaps Ca and P. • Nutrient content of breastmilk is a compromise between maternal and infant needs. Most human societies supplement breastmilk early in life.

33. Solids: Borrensen - (J Hum Lact. 1995) • Some studies find exclusive breastfeeding for 9 months supports adequate growth. • Iron needs have individual variation. • Drop in breastmilk production and consequent inadequate intake may be due to management errors

34. What? • After 6 months most breastfed infants need complementary foods to meet DRIs for energy, iron, vitamin D, vitamin B6, niacin, zinc, vitamin E, and others • In US Iron and vitamin D need special emphasis due to prevelance of deficiency. • Little room for foods with low energy density in the diets of infants

35. Sources of Energy: 4-5 months

36. Sources of Energy: 6-11 Months

37. 12-24 mos, cont.

38. The Start Healthy Feeding Guidelines for Infants and Toddlers (JADA, 2004)

39. The Basics from AAP: Timing of Introduction of Non-milk Feedings • Based on individual development, growth, activity level as well as consideration of social, cultural, psychological and economic considerations • Most infants ready at 4-6 months • Introduction of solids after 6 months may delay developmental milestones. • By 8-10 months most infants accept finely chopped foods.

40. AAP: Specific Recommendations for Infant Foods • Start with introduction of single ingredient foods at weekly intervals. • Sequence of foods is not critical, iron fortified infant cereals are a good choice. • Home prepared foods are nutritionally equivalent to commercial products. • Water should be offered, especially with foods of high protein or electrolyte content.

41. AAP: Specific Recommendations • Home prepared spinach, beets, turnips, carrots, collard greens not recommended due to high nitrate levels • Canned foods with high salt levels and added sugar are unsuitable for preparation of infant foods • Honey not recommended for infants younger than 12 months

42. Methemoglobinemia in vegetables • Nitrates in homemade baby food • Beets, carrots, pumpkin, green beans • Case reports of cyanosis, tachycardia, irritability, diarrhea, and vomiting

43. Foman S. Feeding Normal Infants: Rationale for Recommendations. JADA 101:1102 • “It is desirable to introduce soft-cooked red meats by age 5 to 6 months. “ • Iron used to fortify dry infant cereals in US are of low bioavailablity. (use wet pack or ferrous fumarate)

44. Foman S. Feeding Normal Infants: Rationale for Recommendations. JADA 101:1102 • “It is desirable to introduce soft-cooked red meats by age 5 to 6 months. “ • Iron used to fortify dry infant cereals in US are of low bioavailablity. (use wet pack or ferrous fumarate)

45. Cautionary Tales

46. Early introduction • Late introduction • Honey/Nitrates • Juice • Other

47. Too Early diarrheal disease & risk of dehydration decreased breast-milk production Allergic sensitization? developmental concerns Too Late potential growth failure iron deficiency developmental concerns Some Considerations in Complementary feedings

48. Solids: Weight Gain • Weight gain: Forsyth (BMJ 1993) found early solids associated with higher weights at 8-26 weeks but not thereafter

49. Solids: Respiratory Symptoms • Forsyth (BMJ 1993) found increased incidence of persistent cough in infants fed solids between 14-26 weeks. • Orenstein (J Pediatr 1992) reported cough in infants given cereal as treatment for GER.

50. What foods should be avoided to reduce food allergy risk? • No restrictions if not at risk for allergy. • If strong family history of food allergy: • Breastfeed as long as possible • No complementary foods until after 6 months • Delay introduction of foods with major allergens: eggs, milk, wheat, soy, peanuts, tree nuts, fish, shellfish.