Dairy products (i.e. yoghurt, fromage frais, petit suisse)
This is a question that parents often ask themselves: can we give classic dairy products (i.e. cow's milk, goat's milk or milk from another mammal) to 0-3 year olds? What are the nutritional differences with dairy products intended for young children in the nursery section (apart from the fresh produce section)?
It is important to know that baby milks are convenient, they can be stored at room temperature and temperature and can therefore be taken away easily. However, until recently, they were However, until recently, they were made from infant milk and therefore less rich in However, until recently, they were made from infant milk and therefore less rich in protein than conventional milk and therefore more suitable for babies. But it is becoming increasingly difficult to find them. They are now made from unmodified cow's milk . They are most often They are most often made from whole milk, which guarantees a good supply of fat, which is essential for this age group. Unfortunately, some of them are Unfortunately, some are made from semi-skimmed or even skimmed milk with added cream.
The second disadvantage of baby yoghurt is that it often contains more sugar than regular plain yoghurt. There are twice as many sugars in a baby yoghurt as in a normal plain yoghurt. Recently, thanks to the vigilance of parents, manufacturers have been marketing "no added sugar" baby milk. It is therefore preferable to give them classic plain milk or "no sugar added" baby milk as a back-up or when out and about.
I haven't touched on the subject of fruit, flavoured and cream desserts because they contain just as much protein and even more sugar, the equivalent of 2 to 4 pieces of sugar per 100g!
Complete dishes
Industrial baby are nutritionally suitable for toddlers as they provide an appropriate because they provide an appropriate amount of protein as well as vegetables and starchy foods.Fat should beadded if it is not present in sufficient quantities fat should be added if it is not present enough, or sometimes not present at all.
I would also draw your attention to the texture of these dishes. Very often they have a heterogeneous texture (small, highly cooked pieces mixed with a sauce). This does not help children tolearn to chew at all. Children who eat them regularly, or even every day, have difficulty switching to "real" pieces. In addition, the colours of these dishes are often similar (red-orange, green, white, etc.).
Children don't really get used to being surprised by what is offered to them and may not expand their food repertoire much.
Fruit compotes or purées
There are several types of types of compotes:
- Compotes classic: they are made with fruit and sugar. On average, 1 100g jar of this type of compote contains 3 to 5 lumps of sugar. They should therefore be limited.
- Low-sugar compotes low-sugar compotes: manufacturers manufacturers still add sugar but at least 30% less than the classic ones, i.e. on average 3 lumps of sugar per jar.
- Compotes "No sugar added": These are the ones to be favoured because there will only be the sugar in the fruit in these compotes, i.e. an average of 2 pieces of sugar per jar. sugar in these compotes, i.e. an average of 2 lumps of sugar per jar. The list of ingredients will confirm that there is no added sugar.
To conclude, the most important thing, as a dietician-nutritionist specialising in paediatrics, is to help your child discover a maximum of flavours and textures , whether homemade or industrial, and this also involves the variety of what you offer!
Consider looking at the article onnutritional labelling which can help you decipher the composition of the products you buy.
Dietician - Nutritionist specialising in paediatrics