Baby food is any soft, easily consumed food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old. The food comes in many varieties and flavors that are purchased ready-made from producers, or it may be table food eaten by the family that has been mashed or otherwise broken down.
Baby-led weaning is an approach to adding complementary foods to a baby's diet of breast milk or formula. BLW facilitates oral motor development and strongly focuses on the family meal, while maintaining eating as a positive, interactive experience. Baby-led weaning allows babies to control their solid food consumption by "self-feeding" from the start of their experience with food. The term weaning does not imply giving up breast milk or formula, but simply indicates the introduction of foods other than breast milk or formula.
Vegan nutrition refers to the nutritional and human health aspects of vegan diets. A well-planned vegan diet is suitable to meet all recommendations for nutrients in every stage of human life. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, and phytochemicals; and lower in calories, saturated fat, iron, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.
Toddler nutrition is the description of the dietary needs of toddlers aged one to two years old. Food provides the energy and nutrients that toddlers need to be healthy. An adequate intake in nutrient rich food is good nutrition. A diet lacking essential calories, minerals, fluid and vitamins could be considered 'bad' nutrition. Nutrition needs are different for toddlers. For a baby, breast milk is "best" and it has all the necessary vitamins and minerals. Toddlers typically have been weaned from breast milk and infant formula. Though infants usually start eating solid foods between 4 and 6 months of age, more and more solid foods are consumed by a growing toddler. If a food introduced one at a time, a potential allergen can be identified. Food provides the energy and nutrients that young children need to be healthy. Toddlers are learning to feed themselves and to eat new foods. They should eat a variety of foods from all the food groups. Each day, toddlers need enough nutrients, including
Rachael Waring Taylor is a New Zealand childhood nutrition academic. She is currently a full professor at the University of Otago.
Sheila A. Skeaff is a Canadian-born New Zealand nutritionist and full professor at the University of Otago. Her research focusses on food literacy, sustainable diets and iodine deficiency.
Marion Frances Robinson was a New Zealand nutritionist and physiologist. She was professor of nutrition at the University of Otago, and is particularly noted for her investigation of the importance of selenium in the human diet.
Rachel C. Brown is a New Zealand scientist, professor and deputy head of the Department of Human Nutrition at the University of Otago.
Lisa Anne Houghton is a New Zealand-based scientist, professor and head of the Department of Human Nutrition at the University of Otago.
Jane Coad is a New Zealand public health nutrition researcher and professor in nutrition at Massey University. She is co-director of Massey's Vitamin D Research Centre which she and Pam von Hurst founded in 2010.
Lisa Anne Te Morenga is a New Zealand Maori academic, and she is a full professor at the Research Centre for Hauora and Health at Massey University. Her research focuses on nutrition and Māori health, especially in relation to dietary interventions to prevent metabolic disease.
Miranda Mirosa is a New Zealand academic, and is a full professor in the Department of Food Science at the University of Otago, specialising in sustainability, food waste and upcycled food products. She is a Fellow of the New Zealand Institute of Food Science and Technology.
Kathryn Louise Beck is a New Zealand academic, a registered dietitian, and is a full professor at Massey University, specialising in dietary assessment, sustainable nutrition, and iron deficiency in young women and sportspeople.
Cathryn Anne Conlon is a New Zealand academic, and is a full professor at Massey University, specialising in maternal and early-life nutrition.
Susanna Every-Palmer is a New Zealand academic and forensic psychiatrist, and is a full professor at the University of Otago, specialising in mental health and achieving better outcomes for people with schizophrenia.
Christine Dumont Thomson is a New Zealand nutritionist and academic, and is professor emerita at the University of Otago. Before her retirement in 2010 she researched iodine and selenium dietary deficiencies.
Rosalina Richards is a Samoan New Zealand behavioural psychologist, and is a full professor at the University of Otago, specialising in Pacific public health.
Louise Nadine Signal is a New Zealand academic, and is a full professor at the University of Otago, specialising in researching public health policy and promotion, inequities in healthcare, and environmental determinants of health.
Clare Harvey is a New Zealand academic, and is a full professor at Massey University, specialising in research to improve healthcare.
Lisa Sylvia McNeill is a New Zealand academic, and is a full professor at the University of Otago, specialising in consumer behaviour, especially with respect to sustainability, ethical consumption and fashion.
