Baby food
Baby food is food specially prepared or selected for infants, often softened, puréed, or packaged to support feeding as they transition to solids.
Complementary feeding: The introduction of foods and liquids alongside breast milk or infant formula. Baby food commonly supplies the foods introduced during this transition.
Texture modification: Changing a food’s physical consistency by chopping, mashing, blending, or other methods. Softening and puréeing make many foods manageable for infants still developing chewing skills.
Homemade baby food: Infant food prepared at home from ingredients such as fruits, vegetables, grains, or meats. It is a common alternative to commercially prepared baby food.
Food safety: The handling and preparation practices that prevent foodborne illness and other food hazards. Production and storage conditions determine whether baby food is safe to consume.
Infant development: The physical, cognitive, and social changes that occur during infancy. Developmental skills determine when infants can safely manage different foods.
Infant feeding: The practices and methods used to provide food and drink to infants. Baby food is one part of the wider process of feeding infants.
Commercial baby food: Packaged food made and marketed specifically for infants and young children. Its jars, pouches, and cereals are prominent forms of baby food.
Infant botulism: A rare illness caused when infants ingest spores of Clostridium botulinum that grow in the intestine. Honey is avoided before 12 months partly because it can contain botulism spores.
Infant nutrition: The nutrients and dietary patterns that support growth and health during infancy. Baby food must complement milk feeds while meeting changing nutrient needs.
Responsive feeding: Feeding that responds to an infant’s hunger and fullness cues while supporting self-regulation. Caregiver responses influence how baby food is offered and how much an infant eats.