Pablum is a processed cereal for infants originally marketed and co-created by the Mead Johnson & Company in 1931. The product was developed at the Hospital for Sick Children in Toronto to combat infant malnutrition.
Developers of Pablum included Canadian pediatricians Frederick Tisdall, Theodore Drake, Pearl Summerfeldt, Alan Brown, [1] laboratory technician Ruth Herbert (all of the Hospital for Sick Children in Toronto), and Mead Johnson chemist Harry H. Engel. [2]
The trademarked name is a contracted form of the Latin word pabulum , which means "foodstuff". The word "pablum" had long been used in botany and medicine to refer to nutrition or substances of which the nutritive elements are passively absorbed. In a broader sense, "pablum" can refer to something that is simplistic, bland, mushy, unappetizing, or infantile.
Pablum Mixed Cereal was made from a mixture of ground and precooked wheat (farina), oatmeal, yellow corn meal, bone meal, dried brewer's yeast, and powdered alfalfa leaf, fortified with reduced iron – providing an assortment of minerals and vitamins A, B1, B2, D, and E. [1] [3] Pablum is palatable and easily digested without causing side effects like diarrhea or constipation. It does not contain common allergens such as chicken eggs, lactose or nuts of any kind, while it does contain wheat and corn, which can be allergenic for some.
PABLUM - Trademark Details
Status: 900 - Expired
Serial Number: 71541758
Registration Number: 0502584
Word Mark: PABLUM
Status Date: 1992-11-03
Filing Date: 1947-07-22
Registration Number: 0502584
Registration Date: 1948-09-28
Mark Drawing 1000 - Typeset: Word(s)/letter(s)/number(s) Typeset
First Use Anywhere Date: 1932-06-04
First Use In Commerce Date: 1932-06-04
Statements
Goods and Services
'Specially prepared cereal food consists of a mixture of wheat meal, oatmeal, and yellow corn meal. To this mixture, wheat embryo, dried yeast, powdered dehydrated alfalfa leaf, and powdered beef bone have been added for human use.' [4]
Pablum was developed in 1930 by Canadian pediatricians Frederick Tisdall, Theodore Drake, and Alan Brown, [1] in collaboration with nutrition laboratory technician Ruth Herbert (all of the Hospital for Sick Children in Toronto), along with Mead Johnson chemist Harry H. Engel. [2] At the time, breast-feeding had declined in the middle and upper classes, with the effect that the diets of babies were often deficient in essential elements. The cereal marked a breakthrough in nutritional science: it helped prevent rickets, a crippling childhood disease, by ensuring that children had sufficient vitamin D in their diet. From the bone meal, it had about 12 ppm fluorine, [5] which works out to about what pediatricians were prescribing about four decades later.
Although neither Pablum nor its biscuit predecessor [6] was the first food designed and sold specifically for babies, it was the first baby food to come precooked and thoroughly dried. The ease of preparation made Pablum successful in an era when infant malnutrition was still a major problem in industrialized countries. [7]
For a period of 25 years[ when? ], the Hospital for Sick Children and the Toronto Pediatric Foundation received a royalty payment on every package of Pablum sold. In 2005, the Pablum brand was acquired by the H. J. Heinz Company.[ citation needed ]
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Breakfast cereal is a category of food, including food products, made from processed cereal grains that are eaten as part of breakfast, or as a snack food, primarily in Western societies.
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
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.
Special K is an American brand of breakfast cereal and meal bars originally manufactured by Kellogg's. The cereal was introduced to the United States in 1955. It is made primarily from grains such as lightly toasted rice, wheat and barley. Special K used to be marketed primarily as a low-fat cereal that can be eaten to help one lose weight. Following the 2023 spinoff of Kellogg's North American cereal division, the cereal is manufactured by WK Kellogg Co for the United States, Canada, and Caribbean markets. The former Kellogg's, renamed Kellanova, continues to manufacture the cereal for the rest of the world and the meal bars for all markets.
Post Consumer Brands, LLC is an American consumer packaged goods food manufacturer headquartered in Lakeville, Minnesota.
Product 19 was a breakfast cereal made by Kellogg's. Introduced in 1967, it consisted of lightly sweetened flakes made of corn, oats, wheat, and rice, marketed as containing all required daily vitamins and iron. The product was discontinued in 2016.
Atmit is a nutritional supplement used to fight famine in impoverished countries. Historically, atmit was used regularly to nourish and support women in their post-partum periods. The richness of protein and calories would help encourage milk production and restore strength to the mother after the exhaustion of labour and significant blood loss post-delivery. It was later found, that the cultural and traditional dish that is still used today for women in Ethiopia and across the diaspora could also be used to support undernourished people worldwide. This creamy, nutritious food is indigenous to Ethiopia, and is now used to feed the severely malnourished as well as weakened adults and children.
Food fortification is the addition of micronutrients to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. Food manufacturers and governments have used these practices since the 1920s to help prevent nutrient deficiencies in populations. Common nutrient deficiencies in a region often result from local soil conditions or limitations of staple foods. The addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.
Theodore G.H. Drake, MD was a Canadian pediatrician and one of three physicians who developed Pablum.
Cerelac is a brand of instant cereal made by Nestlé. The cereal is promoted for infants between 6 and 24 months old, as a supplement to breast milk when it is no longer the sole item in an infant's diet. Cerelac is not a substitute for breast milk, and it is advised to continue breast feeding or infant formula along with Cerelac. The ingredients depend on which country the product is being sold in; specifically, Nestlé usually adds sugar to the cereal when it is being sold in poorer countries, but not when selling it in wealthier countries.
Frederick Fitzgerald Tisdall was one of three Canadian pediatricians who developed the infant cereal Pablum. He first started working at The Hospital for Sick Children in 1921. In 1929, he was made Director of the Nutritional Research Laboratories. In 2013, revelations came to public attention that Tisdall starved Indigenous children for the purposes of experimentation, in direct violation of the Nuremberg Code.
Charles Franklin Schnabel (1895–1974) was an American agricultural chemist who became known as the father of wheatgrass. Schnabel opened the door to scientific research on cereal grass. After Schnabel's initial work in the mid-1920s that showed chickens nearly tripled their winter egg production when a small amount of cereal grass was added to their diet, he went on to find benefits with nearly every kind of livestock. His research documented larger litters, richer milk, more milk, less infant mortality, better fur and improved general health when a small amount of dehydrated cereal grass was added to the animal's food ration. In 1970, he accurately predicted that, due to its climate similar to Johannesburg, "San Diego will be the wheat grass capital of the United States."
Infant feeding is the practice of feeding infants. Breast milk provides the best nutrition when compared to infant formula. Infants are usually introduced to solid foods at around four to six months of age.
Instant breakfast typically refers to breakfast food products that are manufactured in a powdered form, which are generally prepared with the addition of milk and then consumed as a drink. Some instant breakfasts are produced and marketed in liquid form. The target market for instant breakfast products includes consumers who tend to be busy, such as students and working adults.
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.
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
The dictionary definition of pablum at Wiktionary