Infants will grow faster in the first year of life than in any other time. The growth of babies and children is a reflection of the adequacy of their diet and is the single most important factor in the evaluation of nutritional status.
The infant's birth weight doubles in four months, from approximately 7 to 14 pounds, and another 7 pounds is added in the next eight months. By the end of the first year, the growth rate has decreased and the weight gain during the upcoming year may only be 5 to 7 pounds.
Unlike the formula fed baby, the infant who is breast-fed does not need supplements. Breast milk and the infant's own internal energy stores will meet most of the nutritional needs for the first 6 months of life. Exceptions to this could include
vitamin D, fluoride, and
iron supplementation.
General Recommendations for First Foods for Infants| Age (months) | Food or Drink |
| 0-4 | infant formula or breast milk |
| 4-6 | iron fortified rice cereal, may add other cereals as tolerated |
| 5-7 | strained vegetables and/or fruits and their juices, one at a time |
| 6-8 | protein foods- cheese, yogurt, meat, fish, chicken, egg yolk |
| 9 | finely chopped meat, toast, teething crackers |
| 12 | whole milk may be introduced |
Children's Daily Food Pattern for Good NutritionChildren 1-3 years of age:
| Milk and cheese | 4 servings/day (1/2 cup per serving) |
| Eggs | 1 serving/day (1 egg per serving) |
| Lean meat, fish, and poultry | 3+/day (1 tablespoon per serving) |
| Fruits and vegetables | 4+/day (1/3 cup per serving) |
| Breads | 4+ serving/day (1/2-1 slice per serving) |
| Cereals | 4+ serving/day (1/2 ounce per serving) |
| Fats | should not exceed 1 tablespoon |
Children 4-5 years of age:
| Milk and cheese | 4 servings/day (3/4 cup per serving) |
| Eggs | 1 serving/day (1 egg per serving) |
| Lean meat, fish, and poultry | 3+/day (4 tablespoon per serving) |
| Fruits and vegetables | 4+/day (1/2 cup per serving) |
| Breads | 4+/day (1-1.5 slices per serving) |
| Cereals | 4+/day (1 ounce per serving) |
| Fats | should not exceed 1 tablespoon |
Children 6-12 years of age:
| Milk and cheese | 4 servings/day (3/4 - 1 cup per serving) |
| Eggs | 1 serving/day (1 egg per serving) |
| Lean meat, fish, or poultry | 3+/day (1/2 cup per serving) |
| Fruits and vegetables | 4+/day (1/2 cup per serving) |
| Breads | 4+/day (1-2 slices per serving) |
| Cereals | 4+/day (1 ounce per serving) |
| Fats | should not exceed 2 tablespoon |
Snacks that Promote Dental Health- Juicy foods:
- Apples
- Berries
- Oranges
- Dill Pickles
- Grapes
- Peaches
- Pears
- Plums
- Crunchy foods:
- Carrots
- Cauliflower
- Celery
- Apples
- Cabbage
- Cucumber Slices
- Popcorn
- Thirst quenchers:
- Buttermilk
- Diet Drinks
- Milk
- Tomato Or Unsweetened Juice
- Hunger satisfiers:
- Cheese Cubes Or Slices
- Eggs
- Meat Cubes Or Slices
- Milk
- Nuts
- Sardines
Foods that Increase the Risk of Dental Disease- Juicy foods:
- Dried Fruits
- Jams
- Jelly
- Sweetened fruits and juices
- Sweetened yogurt
- Syrups
- Crunchy foods:
- Candy
- Cookies
- Sugared Cereals
- Candied Apples
- Thirst quenchers:
- Ice Cream
- Sweetened fruits and juices
- Sweetened milk
- Sweetened Yogurt
- Hunger satisfiers:
- Cake
- Cookies
- Ice Cream
- Pie
Food portions:
- Food portions should be adjusted appropriately for the age of the child. The child needs the same foods selected from the basic food groups as an adult, but in smaller quantities.
- A good rule of thumb for quantities is to serve 1 tablespoon of cooked food per year of age (one serving). Frequency of offering food is important in fulfilling energy requirements as well as increasing nutrients. Foods should be offered 5 to 6 times per day at 2 to 2 and 1/2 hour intervals.
- New foods should be served in small portions at meal times when the child is hungry. A new food introduced in small portions is less likely to be rejected.
General strategies for a healthy diet include:
- Limit your intake of fat to 30% of your total calories.
- 10% to 15% of your total calories should be in the form of monounsaturated fats, such as olive oil, canola oil and peanut oil.
- Consume only unsaturated fats that are low in cholesterol.
- Consume less than 300 milligrams of cholesterol a day.
- Eat dietary fiber: whole grains are best.
- Avoid fad diets.
- Children should take a balanced multi-vitamin daily
Key Dietary Recommendations for Chronic Disease Prevention| Nutrient | Recommendation |
| Energy (calories) | to maintain BMI < 25 |
| Total fats | < or = to 30% of total daily calories |
| Saturated fats | < 7% of total daily calories |
| Polyunsaturated fats | < 10% of total daily calories |
| Monounsaturated fats | < 13% of total daily calories |
| Cholesterol | < or = to 300 mg per day |
| Dietary fiber | 25-30 grams per day |
| Fiber type | 3:1 insoluble to soluble fiber |
| Sodium | < or = to 1,500 mg per day |
| Calcium 9-24 yrs | 1,200-1,500 mg per day |
| Calcium 25-50 yrs | 1,000 mg per day |
| Calcium 51-65 yrs | 1,200 mg per day |
| Calcium >65 yrs | 1,500 mg per day |
| Vitamin D 9-50 yrs | 5 ug per day |
| Vitamin D 51-70 yrs | 10 ug per day |
| Vitamin D >70 yrs | 15-20 ug per day |
| Folic acid | 400 ug per day |
| Fruits & vegetables | 5-7 servings per day |
