Here - Health Promotion Agency

Feeding your child
F OOD SAFETY
Young children are especially
vulnerable to bacteria that cause food
poisoning. So it’s very important to
store, prepare and cook food safely,
and to keep the kitchen clean.
For a healthy, safe diet:
• wash all fruits and vegetables before
eating. Peel and top carrots and
peel fruits such as apples; remove
waxy or furry skins, e.g. peaches;
•
avoid raw eggs – they sometimes
contain Salmonella bacteria,
which may cause food poisoning
(also avoid giving your child
uncooked cake mixture, homemade
ice-creams, mayonnaise, or
desserts that contain uncooked
raw egg – and, when cooking eggs
the egg yolk and white should
be firm);
F OOD
ALLERGIES
Some children experience
unpleasant reactions after eating
certain foods. They might be sick,
have diarrhoea, cough or wheeze or
get an itchy rash or eczema, but they
often outgrow these food
sensitivities. However, some foods
may cause a reaction so severe that it
is life-threatening (anaphylaxis).
Thankfully, this affects very few
children. The foods most likely to
cause a problem for small children
are often the ones they first meet at
weaning, so it’s sensible to avoid
giving these foods until a baby is at
least six months old and then
gradually introduce them one at a
time. A list of these foods can be
found on page 69.
Serious allergies to nuts, nut
products and some seeds affect 1-2%
of the population. Children who are
most at risk are those whose parents,
• when re-heating food, make
sure that it is piping hot all
the way through, and allow to
cool slightly before giving to
your child (if you choose to
use a microwave to heat your
child’s food, always stir and
check the temperature of the
food before feeding your child
to avoid burning from hot spots);
•
don’t give children food or
drink when they’re sitting
on the potty, to avoid passing
bacteria to their food and mouth;
• teach your children to wash their
hands after touching pets and going
to the toilet, and before eating;
•
avoid soft and unpasteurised
cheeses, e. g. brie, camembert, blue
vein. You can give pasteurised soft
cheeses, eg Philadelphia, Dairylea
and Boursin.
brothers or sisters suffer from
allergies such as hayfever, asthma or
eczema. Peanut allergy is a particular
concern. For children who are at
risk of peanut allergy the advice is to
avoid giving peanuts and foods
containing peanut products (e.g.
peanut butter, unrefined groundnut
oil and some snacks, etc.) until the
child is three years old. Read food
labels carefully and, if you are still in
doubt about the contents, avoid
these foods.
If you suspect that your child may
be reacting to a food, always seek
medical advice. Don’t be tempted to
experiment by cutting out a major
food such as milk. Your child’s diet may
not provide all the necessary nutrients.
Talk about your worries with your
doctor and health visitor, who may
refer you to a registered dietitian.
If you suspect your child
may be susceptible to food
allergic reaction, contact your
GP who can refer the child
to a specialist clinic.
For advice you can contact
the National Asthma
Campaign Helpline
(0845 7010203,
www.asthma.org.uk) or
Allergy UK
www.allergyfoundation.com
020 8303 8583
(allergy helpline Mon-Fri
9am-9pm)
020 8303 8525
(chemical sensitivity helpline
Mon-Fri 9am-5pm)
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