At the age of six months, the baby is first given complementary foods in the form of cereals, vegetable purees and whatever else the child’s delicate body is able to absorb. Almost immediately, parents begin to be interested in the question: when can you give bread to your baby?
Baby - pastry chef
Adults perceive this product as light and dietary. Is this true for a baby? When can a child be given bread?
The benefits of bread for babies
This product contains a large amount of B vitamins, which have a beneficial effect on the functioning of the nervous system. In addition, it contains a lot of plant proteins and fiber, which prevents constipation in the baby.
Important! The benefit is also expressed in the fact that the child trains his chewing skills.
For an infant, it is important how to give bread to a child 9 months or older and in what quantities.
Composition of bread
The composition and benefits for the child depend on the type of wheat. The following types of bread :
- Wheat. This is one of the most famous varieties of this product. In its production, premium flour, water, yeast and salt are used.
- Rye. In order to prepare it, you need to make a special starter. Since the structure should not be too porous for this type, yeast is not used.
- Buckwheat. For production, the appropriate cereal is taken.
- Wholegrain. Whole wheat grains are added to flour. Of all types, it is considered one of the most useful, but it is quite difficult for a child to digest it.
- Yeast-free. The dough rises due to hop leaven or brine.
- From sprouted grains. The technology is as follows: wheat is sprouted, then the grains are ground into a homogeneous mass, then the cooking process is similar to the creation of yeast-free bread.
The child will now eat bread
Regardless of the type, the product contains a large amount of complex carbohydrates, protein and fiber. It also contains a lot of vitamins B, PP, E. In addition, bread is rich in microelements such as selenium, manganese, iron, phosphorus, copper, magnesium, sodium and calcium. Bread is also good for the baby’s cardiovascular system.
Important! You should not give your baby bread that contains pesticides, sweeteners, trans fats, preservatives, or those varieties that contain salt.
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The importance of bread and bakery products in the diet of preschool and school-age children
Kostyuchenko Marina Nikolaevna, Deputy Director for Science, State Research Institute of Bakery Industry A nutritious, balanced diet is the basis for the formation of the health of the younger generation and a necessary condition for its harmonious growth, physical and neuropsychic development, performance and successful learning. Therefore, providing the country’s child population with nutrient-adapted food products does not lose its paramount importance. The main tasks when creating an assortment of food products for children and adolescents are their compliance with:
- age-related physiological needs for nutrients and energy;
- principles of rational, balanced, healthy nutrition;
- requirements for quality, safety and nutritional value.
In the diet of children, bread occupies one of the leading places; in connection with this, it is relevant to create bakery products for children of preschool and school age that will correspond to the characteristics of the child’s growing body, promote its normal development and functioning, increase resistance to adverse influences, the emergence and development of diseases. It is with bread that the human body is accustomed to receiving energy, most of the necessary biologically active nutrients - essential amino acids, vitamins B1, B2, PP, minerals - potassium, phosphorus, magnesium, calcium, iron, etc. In addition, during the fermentation process in sourdough, sourdough, The dough accumulates organic acids, vitamins, aromatic and bactericidal substances, which increase immunity and improve intestinal microflora, prevent the development of pathogens and infectious gastrointestinal diseases, dysbacteriosis and diabetes. In nutrition, bread has the most important not only nutritional, but also psychophysical significance, its unique taste and aroma, pleasant appearance affects the subconscious, stimulates the appetite and stimulates the secretion of digestive juices, thus promoting good absorption of both the bread itself and other products used with it. Bread has another invaluable feature - it never gets boring, everyone eats it, every day, throughout their entire lives. It has a constant, non-decreasing digestibility, which is due to the favorable state of the various nutrients included in its composition. Bread proteins are in denatured form, starch is gelatinized, fat is in emulsions or complexes with proteins, carbohydrates and other components, dietary fiber is in a swollen and softened state. White bread is more often used in the diet of children from one to one and a half years old. It is easier to digest and absorb, and children of this age eat it better. At the same time, it should be noted that they can also be given rye bread in small quantities. Moreover, rye bread is healthier, rich in B vitamins, vegetable proteins and dietary fiber, which have a beneficial effect on digestion processes. Rye bread is most often given to children over the age of one and a half years. At this age, you can also use wholemeal wheat bread. The approximate daily intake of rye bread for children from one to one and a half years old is 20 g, wheat bread - 40 g, for children from one and a half to three years - 30 and 60 g, respectively. If the baby receives any buns, dry breads, bagels and other bakery products, the amount of wheat bread should be reduced accordingly. Children from three years old can eat 100-120 g of bread. Nutritionists have noticed that modern people consume black bread about 10% less than required by a balanced diet. Many modern children, under the influence of adults, do not eat bread. The parents of these children mistakenly consider bread to be a harmful product. This is due to the fact that today, from the pages of glossy magazines and some television programs about the so-called “healthy” diet, fashionable nutritionists vying with each other to talk about the dangers of bread, linking its consumption with the occurrence of diabetes, obesity and other diseases. As a result, many supporters of fashionable diets try to reduce its use or abandon bread altogether, forgetting that bread is an ancient product with an amazing history. Therefore, it is so necessary to inform parents about the benefits of bread and bakery products for normal growth and digestion. Russian national bread is black bread, that is, bread made from rye flour, prepared with sourdough. In the old days, the production of so-called “sour” rye bread was a great art; it was based on the use of special starters. The secrets of making rye sourdoughs were kept in the strictest confidence and passed down from generation to generation. Rye bread has a higher content of proteins, dietary fiber, minerals (phosphorus, iron, magnesium, potassium), vitamins B1, PP, E, folic acid, and organic acids. Thus, three slices of rye bread contain 1.6 times more iron than a whole apple, dietary fiber and vitamin E - 3.5 times more than one carrot, and the same amount of phosphorus as 3 potatoes. One hundred grams of rye bread satisfies the child’s body’s need for dietary fiber by 40–50%, iron by 25–30%, vitamin B1 and magnesium by 11–16% of the daily requirement. Rye and rye-wheat bread, as in ancient times, is produced with sourdough, during the fermentation process of which organic acids accumulate. The content of these acids in 3 - 4 pieces of rye or rye-wheat bread is the same as in a whole apple. Organic acids are necessary for the development of “useful” microflora and the cessation of putrefactive processes in the intestines. Black bread is extremely useful for maintaining optimal blood sugar levels; including it in the diet is a prevention of diabetes. Therefore, a balanced diet, including black rye bread, must be considered as the main component of a healthy lifestyle, maintaining health and longevity. Nutritionists have noted that black bread lovers are approximately one third less susceptible to coronary heart disease. In the last 10-15 years, there has been an increase in the number of children and adolescents suffering from obesity and associated complications: arterial hypertension, dyslipidemia, and carbohydrate metabolism disorders. In Irkutsk, every tenth preschool child and every seventh teenager are overweight. Type 2 diabetes mellitus has also become significantly “younger” - the “adult” type of diabetes, which previously was found only in older people, is now being diagnosed in children. The global spread of such socially significant diseases dictates the need to introduce urgent preventive measures, which include increasing the consumption of rye bread. Many domestic and foreign researchers have established the effectiveness of using rye bread for weight regulation, reducing the risk of developing type 2 diabetes, cardiovascular diseases and metabolic syndrome. The protective mechanism may be associated with the presence of dietary fiber or other biologically active components. In addition, rye bread has a low glycemic index, which characterizes the degree of increase in blood sugar levels after consuming the product. Foods with a high glycemic index increase the risk of developing diabetes in those predisposed to it, while foods with a low glycemic index have an “antidiabetogenic” effect. Evidence has been obtained that when using rye bread, blood glucose concentration increases to a lower level, but persists for a longer time than when using white bread. This fact explains the phenomenon of a prolonged feeling of fullness after eating rye bread, a decreased feeling of hunger and contributes to the consumption of fewer calories in subsequent meals. Thus, in a study published in 2011 by Swedish scientists, interesting results were obtained on the saturating ability of rye bread. When consuming rye bread, it was shown that the feeling of fullness lasted longer, the feeling of hunger appeared later, and the desire to eat was less pronounced. That is, the carbohydrates in rye bread are “slow” - they are absorbed by the body gradually, filling it with energy for a long time. Research by Swedish scientists showed that volunteers who had breakfast with white bread experienced a slight feeling of hunger within the first 60 minutes after eating. In addition, people who received rye bread for breakfast voluntarily consumed 16% fewer calories at lunch than those who ate white bread in the morning (840 and 1000 kcal, respectively). The increase in the number of obese children is primarily due to changes in diet. Overweight children consume a lot of fats and easily digestible carbohydrates. Finland has successful experience in solving these problems. In the 70s of the last century in Finland, bread consumption began to decline, and wheat bread was increasingly preferred to rye bread. This has led to Finland becoming one of the sad top three countries in the world for diabetes and cardiovascular diseases. To change the situation, the Finnish government announced a competition among the country's bakery enterprises to develop rye products that are useful and interesting to the market. In addition, the “Rye” program was developed and implemented, aimed at popularizing and increasing the profitability of the production and consumption of rye products. The program was 80% financed by the Finnish Ministry of Agriculture and Forestry, and only 20% of the costs fell on the shoulders of bread producers. To better study the beneficial properties of rye, research groups were created. Through the joint efforts of the state and companies in the baking industry, an information center was created, which, based on scientific research, promoted the idea, was engaged in educational activities, and, together with public and educational organizations, implemented projects: “Get pleasure from grain”, “Smart nutrition” (2007- 2008), “Healthy snack” (2009-2011). Information materials were distributed in hospitals and clinics, and stands were placed in schools and universities telling about the beneficial properties of rye. Popular media published advertisements for rye bread. The result was not long in coming: for several decades in a row, the consumption of rye bread in Finland has only been growing. Unfortunately, in Russia, the current diets for children include a limited number of products using rye flour; moreover, their recipes were developed without taking into account the specific nutrition, taste preferences of children and the medical and biological requirements for such products. Thus, the menu includes “Darnitsky” bread made from a mixture of rye and wheat flour, which is characterized by insufficient protein content. The State Scientific Research Institute of HP has developed an assortment of bakery products for baby food, in which only natural domestic raw materials (buckwheat flour, rolled oats, wheat germ, kefir, whey, dried apricots, cottage cheese, etc.). These include: bakery products for baby food for children of preschool (from 3 to 6 years old) and school (from 6 to 14 years old) children “Zdravushka” (“Zdravushka” wheat-oat plain; “Zdravushka” wheat-oat improved; “ Zdravushka" wheat-buckwheat plain; "Zdravushka" wheat-buckwheat improved) (TU 9115-453-05747152-06); bakery products, wheat and rye “Dobrynya” for feeding children of preschool (from 3 to 6 years old) and school (from 6 to 14 years old) age (“Dobrynya” with rolled oats flakes No. 1; “Dobrynya” with rolled oats flakes No. 2; “Dobrynya” "with apple jam) (TU 9113-473-05747152-2012); bakery products “Shkolyarik” for feeding children of preschool (from 3 to 6 years old) and school (from 6 to 14 years old) age (“Shkolyarik” with dried apricots; “Shkolyarik” with kefir; “Shkolyarik” with whey) (TU 9115-471- 05747152-2010); bakery products “Yummy” for feeding preschool (from 3 to 6 years old) and school (from 6 to 14 years old) children (“Yummy” with cottage cheese; “Yummy” with cocoa powder) (TU 9116-472-05747152- 2010). Bakery products from a mixture of rye and wheat flour with vitamins, iron and iodine “Fresh” with vitamin and mineral premix “Flagman-1” (TU 9110-022-14173891-08) bakery products from wheat flour with vitamins, iron and iodine for children preschool and school age “Fresh” with vitamin and mineral premix “Flagman-1” (TU 9110-025-141 73891-07) All developed products have a positive conclusion from the Research Institute of Nutrition of the Russian Academy of Sciences, since they meet the requirements for the nutritional value of bakery products products for feeding children of preschool and school age. Everyone knows that human health begins in childhood and directly depends on nutrition. Nutrition is one of the main factors determining the health of any nation and its international prestige. Therefore, it is extremely important to provide children and adolescents with complete and balanced nutrition, which will strengthen the child’s immunity, energize him, and make him active and inquisitive. This is the foundation on which in the future a strong, purposeful and successful person will be formed, on whom our future will depend - after all, it is he who will have to decide what Russia will be like and what place it will take in the world.
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How to choose the right bread
At what age can you give persimmon to a child?
Bread is the most versatile product, but choosing a specific type for a child can be a difficult task due to the immaturity of the baby's digestive system.
Home or store
On average there is no difference. In some cases, giving homemade bread is not as good as store-bought bread, since the former may contain elements that are difficult to digest. It all depends on the cooking technology. If the product is prepared in a bread machine, it is suitable for consumption.
The baby wants to eat
Black
It is not recommended to give your child this type of flour products as food, as it can cause fermentation and negatively affect the functioning of the digestive system.
White
At what age can a child be given this type of bread? This is the best option for babies 7-8 months old (if without crust). But it is not recommended to feed the baby a loaf, as it may contain a large amount of margarine. The first complementary feeding is done carefully with careful observation of the baby’s body’s reaction to the newly introduced product. If the child refuses to eat, you need to wait until nine months. The bread crust should be given when the baby has normal teeth. For babies, regular white brick bread is perfect.
Two young bakery lovers
Interesting fact! Previously, instead of a pacifier, bread in gauze was used.
Other
How to give bread to an 8 month old baby? It is not recommended to feed your future gentleman or lady bread with bran and nuts. Moreover, you should not add varieties that contain traces of these products to complementary foods. This can lead to allergic reactions, and it will be impossible to determine which specific product caused them. After some time, when the doctor allows, you can add bran to complementary foods, but you cannot make such decisions on your own.
Baby eats some bread
It is prohibited to give muffins, cookies and other similar baked goods to a child under 3 years of age. Their nutritional value is very low, despite the fact that their calorie content is high.
The best option is to feed your child special bread for children, which should contain a certain amount of nutrients. This bread helps infants resist the negative effects of the environment and prevent certain diseases.
Important! As for yeast-free bread, there is no fundamental difference for an infant compared to regular bread. The fact is that during the preparation of the product, yeast cells are inactivated.
The child does not want to eat bread
Sometimes it happens that parents are tormented by the question of how long they can give their child bread, and after trying it, he refuses it. Or, for example, a child happily begins to eat baked goods as a separate product, but does not want to combine it with the main dish. Adults in this situation begin to insist and swear, although there is nothing wrong with this.
If the child has sufficient body weight and is full of the first and second courses, then he should not be forced, let him eat the way he likes. The food is complemented with bread for a feeling of fullness. And from those 2-3 pieces that he is supposed to eat, you can make croutons for soup (again, if the baby doesn’t mind it) or put it on sandwiches.
Many adults wonder at what month can a child be given bread, but it is worth understanding that not all children love it. There is nothing wrong with the fact that he refuses baked goods altogether. He can get the required dose of “flour” carbohydrates from pancakes, pies and other baked goods.
First of all, parents need to understand what causes such dislike for this product. The cause may be an allergic reaction to the gluten protein found in wheat grains.
If the reason is not health, but whims, then you need to try to attract the child’s attention to food. This is very easy to do - show your imagination when serving. For example, all toddlers are delighted with small sandwiches in the form of canapés. They can be made from bread crumbs toasted in a toaster and cut into different shapes (stars, diamonds, squares, triangles, etc.). You can add melted cheese on top, spread liver pate, add crushed yolk with a spoonful of sour cream and herbs.
From what months should it be introduced into the diet?
From what month can you give your baby a banana?
When can you give bread to a baby? It is believed that ordinary white brick bread can be given to a child from 7 months. Because every baby develops differently, it may be too early for some. As a result, gases and other signals may appear, symbolizing that the child’s body cannot cope with such heavy food. Therefore, it is recommended to wait until 8-12 months, then you can safely feed bread in small quantities, gradually increasing the portions.
Important! Care must be taken to ensure that the child does not choke.
What does the product combine with?
How long should a newborn breastfeed?
How to introduce bread into complementary foods? You should not give your baby meat or cheeses as complementary foods along with bread. Jam and other sweets with sugar are especially prohibited, since the child’s body does not yet know how to digest them.
Any other product that can be used in complementary feeding is allowed to be given along with bread. Fermented milk products, soups, and porridges are especially beneficial for children. You can also add cow's or mother's milk to complementary foods.
Doctor's advice
Never insist that your baby eat some product that he does not like (including bread). After all, he resists, as a rule, not because of an empty whim, but because his body does not accept this or that food. And the task of parents is to understand, together with the pediatrician, why this happens.
For example, temporary gluten intolerance often develops against the background of a viral infection, so flour products are excluded at such a moment, and the baby is offered only white, dried bread, observing the reaction. If the bread “doesn’t work”, then there’s no need - give your digestive system a week or two to recover.
Norms of bread feeding
There is no clear gradation by month, since each child is individual. Heavy types of bread, such as black, rye, loaves, can only be given to a child from 3 years of age. Until this age, white bread is allowed. As the first complementary food at 8 months, you can treat your baby to bread crumbs that you make yourself.
Frequency
Once a day is enough, since the child does not require a lot of food, and bread is not able to satisfy the body’s need for all useful micro- and macroelements. Many children like to eat bread, if it is within reach, the baby will eat it all day, but may refuse other food.
How many
At first, it is enough to give a couple of crackers or a small piece of soft bread. After a couple of weeks, you can increase the amount to twice a day. For the first time, you can crumble the bread into broth, porridge or vegetable puree. Then the baby will not notice this product, but will receive all the necessary microelements.
Which sandwiches are the healthiest for a child?
Well, kids really like sandwiches. There is nothing wrong with this if the “filling” of such a dish is correct.
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Let it be thin pieces of low-fat cheese, boiled meat (veal, beef, beef tongue, turkey breast or chicken), doctor's sausage (up to 2-3 years - special for children), hard-boiled eggs, as well as paste from fresh cottage cheese or unsalted cheese with dill.
Sprinkle the child's sandwich with finely chopped herbs and add pieces of thinly sliced tomato, cucumber, apple, radish, and a leaf of green lettuce. The more greens and vegetables there are, the healthier the sandwich!
Plant fiber will slow down the absorption of the carbohydrates contained in white bread, preventing a sharp rise in blood sugar levels followed by a rapid drop, as usually happens when a child eats just bread and butter. But some parents also sprinkle it with sugar at the request of the little sweet tooth. Never do this!
And it’s better to postpone sandwiches with caviar until three years of age: after all, for all its usefulness, it is, firstly, too salty for the baby, and secondly, it is very allergenic.
Possible problems
Gluten allergy is very common in infants. This is a protein found in baked goods. Very rarely, celiac disease is possible - complete intolerance to gluten. In the first case, this reaction goes away with age, in the second it is a lifelong disease.
The reason for gluten intolerance is that the immune system mistakenly perceives this protein as hostile to the body. As a result, antibodies begin to be produced and an allergic reaction occurs. This problem occurs much more often in infants than in adults because their immune systems are less familiar with different types of foods.
An allergy to gluten is expressed in the following symptoms:
- The appearance of a small rash;
- Diarrhea;
- Severe bloating;
- Decreased appetite;
- Difficulty sleeping;
- Negative emotional state.
However, the reaction to gluten manifests itself in different children at different rates. In some babies, the allergy makes itself felt within a few hours after eating bread, but may appear only after a few weeks. One of the main criteria for a gluten allergy is that, along with bread, porridge and pasta negatively affect the child.
Celiac disease is a much more serious disease than ordinary gluten intolerance. In this case, if there is bread in the diet, the baby experiences severe fatigue, swelling of the limbs, and difficulty gaining weight. If you continue to feed gluten-containing foods to a child with celiac disease, the situation may lead to retarded physical development and anemia.
If with an allergy to gluten the intestine, albeit with a pathological reaction of the immune system, copes with the digestion of this type of protein, then with celiac disease it refuses to do this at all.
In this case, it is necessary to replace the bread with buckwheat, rice and corn porridge, as well as soy dishes. The baby is also allowed to eat legumes, vegetables and fruits, and light meat and fish.
In this case, it is forbidden to give regular bread to the baby, but there are special gluten-free options. They are expensive and you can do without them. The intake of gluten-free bread should be discussed with your local pediatrician beforehand.
Dr. Komarovsky says that it is possible to exclude gluten from a child’s body only if the body has a negative reaction to it. After all, this component in itself is useful.
Thus, you can feed your child bread, but with restrictions. For a baby, this product is heavier than for an adult, so it can be introduced into complementary foods only from 7-8 months; at first, you need to limit yourself to an ordinary white brick. If any pathological conditions occur with the baby, you should immediately consult a doctor.
Children's allergy to bread
Quite often, children have an allergic reaction to baked goods. As noted above, this happens due to the high content of gluten and other additives in the product. In addition, such a reaction can occur to yeast, not only in children, but also in adults.
If a child is allergic to a product purchased in a store, it should be replaced with bread baked at home. In this case, you can choose absolutely any flour from the huge assortment presented on supermarket shelves.
Bread allergies can manifest themselves in different ways:
- Constipation or diarrhea.
- Skin rashes.
- Flatulence.
- Whims, refusal to sleep.
- Swelling.
- Nausea and vomiting.
The speed at which reactions occur varies from person to person – from several hours to several days. Often the body reacts to grains such as wheat, rye, barley and oats. Porridges made from these grains also cause allergies.
