Babies those fed home-cooked food are more prone to eat fruit and vegetables when they get older, in comparison to those given meals from jars and packets. Babies weaned on home-made puddings and casseroles develop a taste for foods, which are good for them by reaching the age of seven.
In a bit to examine the affects of home-cooked food on children, a team of experts from De Montfort University in Leicester and the universities of Bristol and Birmingham examined statistics from eight thousand mothers of children born between 1991 and 1992.
The study findings showed that adolescents who were often given home-cooked food aged six months were more likely to eat higher amount of fruit and vegetables by the age of seven in comparison to those given less often home-cooked meals. They found no positive effect on later eating habits for infants fed on shop-brought foods.
The results of the study back up the concept that exposure to fruits and vegetables are significant in the early weaning period. According to lead author Dr Helen Coulthard from De Montfort University, mothers should give their babies a home-cooked meal every day. The range and type of foods that young children eat is becoming an increasing cause for worry.
In particular, children do not appear to be eating the amounts of fruit and vegetables recommended for health. It is interesting that feeding babies ready-prepared fruit and vegetables at six months had no positive effect on later fruit and vegetable consumption, sated Dr Coulthard. The study was published in journal Public Health Nutrition.
Additionally fruit and vegetables from packets, jars and tins are likely to have a uniform taste and texture, whereas those cooked at home or eaten raw will vary according to the variety of the particular fruit or vegetable, whether it is in season and the cooking method, shed added
These variations in the taste and texture of fruit and vegetables should expose an infant’s palate to a wider range of experience, increasing the possibility they will accept a wider range of foods, she concluded.