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TIPS FOR FEEDING TODDLERS

1. Serve small portions, and provide a second serving when the first has been eaten. 1 or 2 tbsp is an adequate serving for the toddler. too much food on the dish may overwhelm the child.


2. There is no one food essential to health. allow substitution for a disliked food. food jags in which toddlers prefer one food for days on end are common and not harmful. If the child refuses a particular food, such as milk, use appropriate substitutes such as pudding, cheese, yogurt, and cottage cheese. Avoid a battle of wills at mealtime.


3. Toodlers like simply prepared foods, served warm or cool, not hot or cold.
4. Provide a social atmosphere at mealtimes; allow the toddler to eat with others in the family. toddlers learn by imitating the acceptance or rejection of foods by other family members.


5. Toddlers prefer foods they can pick up with their fingers; however, they should be allowed to use a spoon or fork when they want to try


6. Try to plan regular mealtimes with small nutritious snacks planned between meals. Do not attach too much importance to food by urging the child to choose what to eat.


7. Dawdling at mealtime is common with this age group and can be ignored unless it stretches on to unreasonable lenghts or becomes a play for power. Mealtime for the toddler should not exceed 20 minutes. Calmly remove food without comment


8. Do not make desserts a reward for good eating habits. It gives unfair value to the dessert and makes vegetables or other foods seem less desirable


9. Offer regularly planned nutritious snacks , such as milk, crackers and peanut butter, cheese cubes, and pieces of fruit. Plan snacks midway between meals and at bedtime.


10. Remember that the total amount eaten each day is more important than the amount eaten at a specific meal.

Suggested Daily Food Guidelines for the Toddler

Food Items	Daily Amounts*	Comments/ Rationale
Cooked eggst	3-5/wk	Good source of protein; moderate use is recommended because cf high cholesterol content in egg yolk
Breads, grains, and cereals: whole-grain or enriched	4 or more servings (eg, ½ slice bread, ¼ cup cereal, 2 crackers, ¼ cup noodles)	Provides thiamine, niacin, and, if enriched, riboflavin and iron Encourage the child to identify and appreciate a wide variety of foods
Fruit juices; fruit – canned or small pieces	3 or 4 child – sized servings (eg, ¼ cup juice, ¼-½ cup fruit pieces)	Use those rich in vitamins A and C; also source of iron and calcium Self-feeding enhances the shild's sense of independence
Vegetables	1 or 2 child-sized servings (eg, ¼ - 1/3 cup)	Include at least I dark-green or yellow vegetable every other day for vitamin A
Meat, fish, chicken, casseroles, cottage cheese, peanut butter, dried peas and beans	2 child-sized servings (eg, 1 oz meat, 1 egg, ½ cup casserole, ¼ cup cottage cheese, 1-2 tbsp peanut butter)	Source of complete protein, iron, thiamine, riboflavin, niacin, and vitamin B12 Nuts and seeds should not be offered until after age 3 when the risk of choking is minimal
Milk, yogurt, cheese	4-6 child – sezed servings (eg, 4 – 6 oz milk, ½ cup yogurt, 1 oz cheese)	Cheese, cottage cheese, and yogurt are good calcium and riboflavin sources; also sources of calcium, phospharus, complete protein, riboflavin, and niacin; also vitamin D if fortified milk used
Fats and sweets	In moderation	May interfere with consumption of nutrient – rich foods. Chocolate should be delayed until the child is I year old
Salt and other seasonings	In moderation	Children's taste buds are more sensitive than those of adults. Salt is a learned taste, and high intakes are related to hypertension

References
Margaret G. Marks, RN, BSNE. 1998. Broadribb's Introductory Pediatric Nursing.Lippincott. Philadelphia. New York