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Weaning Menu

Weaning Menu

Checklist for building varied and safe weaning menus: iron, protein, healthy fats, water, textures and weekly organization.

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Planning

Weekly meals noted★Even in a simple way
Milk still plannedBreast milk or formula remains central
New foods added calmlyWatch tolerance and acceptance
Realistic times chosenBaby alert and not too hungry
Family meals adaptedNo added salt and safe textures
Leftovers handled promptlyChilled, stored or discarded

Iron

Iron source planned★Meat, fish, egg, legumes or fortified cereal
Legumes well cookedHulled, pureed or mashed
Meat tenderMinced, shredded or blended
Fish checkedBoneless and fully cooked
Vitamin C pairedSuitable fruit or vegetable
Supplements only prescribedNo do-it-yourself dosing

Protein

Protein sources rotated★Animal and plant if suitable
Egg fully cookedSmall amount and observation
Plain full-fat yogurtIf tolerated and unsweetened
Salty cheeses limitedSmall amounts if used
Cured meats excludedToo much salt and poor texture
Portions not forcedFollow hunger and fullness

Fats and Energy

Healthy fat added★Oil, avocado, fish or full-fat yogurt
Oil added after cookingSmall but regular amount
Avocado ripeSoft and safely cut
Nut butters thinNever thick spoonfuls
Low-fat products avoidedUnless medically advised
Sweet snacks limitedThey do not replace a meal

Hydration and Safety

Water offered with meals★Small sips from around 6 months
Juice and herbal drinks avoidedUnnecessary beverages
Baby sitting uprightAlways awake and supervised
Cuts checkedNo round, hard or sticky shapes
Salt and honey avoidedHoney under 1 year, salt as low as possible
Reactions recordedFood, amount, time and symptoms