Feeding in the First Year | paediatricnutrition.com

Making More of Eggs

feedjourn — Mon, 23 Feb 2026 16:09:39 +0000

We love eggs in our household … and get through 2 dozen every week! They are a powerhouse of protein, essential fats and a wide range of vitamins and trace elements. Nutritional building blocks for the growing brain and body, supporting mental wellbeing and mood. Versatile, quick, and affordable, I usually buy eggs from my local butcher; they’re super fresh, with deep orange yolks and shape-defined whites, indicating their freshness and quality. This also tells me something about the welfare of the chickens that hatched them. Including eggs daily in your family diet provides a wealth of essential nutrients, and are highly bio-available, meaning in a form the body can use. In this blog, I’ll explore safety assurances, health concerns, nutritional composition, and share an easy recipe for the whole family.

Safety assurance background - Salmonella

Egg intake plummeted in the mid-1980’s following a leaked report about dangerous levels of salmonella bacteria found in hen's eggs. The then junior health minister, Edwina Curry stated that most eggs contain salmonella, and especially raw or soft -boiled eggs should not be eaten by infants, pregnant women and the elderly due to fears of salmonella poisoning, and potential fatality! 400 million eggs were destroyed and 4 million hens slaughtered. It took 10 years before confidence in eggs started to return. The Lion Stamp of safety assurance and traceability was introduced in 1988 and 90% of British eggs now have the Lion Stamp, with raw and soft-boiled eggs considered safe to eat, for everyone.

Cholesterol

Another blight on the goodness of eggs has been their high cholesterol contents. Eggs contain relatively high amounts of cholesterol, all found in the yolk, where other essential nutrients are found. We know now, through controlled trials and meta-analysis, that the cholesterol in egg yolks, (and other foods) have very little effect on blood cholesterol for most people. 1-2 eggs are recommended daily for the wide range of nutritional benefits they provide. A detailed summary about fats and cholesterol from Zoe’s nutritional research can be found here.

An abundance of essential nutrients

Essential nutrients are required for very specific functions, and which cannot be made by the body, and absence of which will result in nutrient deficiency. And so, essential nutrients must be derived from our diets, to maintain these specific and often vital functions. For example, DHA, an essential Omega 3 fat found in rich amounts in egg yolk, is an important component of brain cell membranes. Deficiency of DHA in premature infants, results in slow visual processing, visual and cognitive impairment, and as a result became a mandatory addition to all infant formula in 2020. Breast milk naturally contains high amounts of DHA, a reflection of nature's imperative to provide for the developing foetus and infant. And of course, pregnant and lactating mumma's do need extra DHA, otherwise they utilise their own stores (from brain structures) to provide it for their offspring! Lack of essential nutrients can mean that we function sub-optimally, affecting health, wellbeing and performance. Eggs are of high biological value in supporting development and maintenance of the brain in particular, and also the body due to essential proteins, iron, and B vitamins. Eggs provide a rich range of essential nutrients, readily absorbed by the body, and below I give a breakdown of how the essential nutrients in eggs support the brain and body.

High biological value protein containing all essential amino acids: the building blocks for body and brain. Rich in DHA, an omega-3 essential fat, and choline an essential neurotransmitter parent substance
Egg yolks contain the essential omega-3 fat DHA and are found in high (but variable) amounts in egg yolks and mothers’ milk. Another reason why quality, freshness and animal welfare are so important in selecting your eggs, and eating a high-quality diet throughout child-bearing years (and beyond) is so important
DHA keeps the membranes (the outer boundary) of our brain cells functioning well, which allows them to communicate easily with other cells
DHA provides structural support (building blocks) for those brain cell membranes, making up about 50% of the membrane, which protects & maintains, enables communication & nutrient transport, as well as brain development and repair throughout the whole of the life cycle. This alone makes eggs of high value in infancy and early years, but also for the whole family
Choline is another essential component of eggs. It is. The parent substance for making neurotransmitters (chemical messengers in the brain) responsible for enhancing mood, memory, cognitive functions, early and life-long brain development and protection
Choline and DHA work together to support brain and eye development in pregnancy and early infancy. Both nutrients work independently and also support the effectiveness of the other
1 whole egg provides over 30% of daily needs for both choline and DHA, which are around 100mg for children, 200mg for adults, with needs up to 400mg in pregnancy and breastfeeding.
Phosphorus contributes to the maintenance of bones and teeth, cell membrane functions and energy metabolism
A rich source of Vitamin D and Vitamin B12, providing at least 30% of the recommended daily amount per portion. Vitamin D supports healthy bones and teeth, muscles and joints, calcium uptake by bone and immune system function; Vitamin B12 helps mature new red blood cells, supports energy production, immune and nervous system function
A good source of Vitamin A, Vitamin B2 Riboflavin, B5 pantothenic acd, B6 pyridoxine, B7 Biotin and B9 Folic acid, providing at least 15% of the recommended daily amount per portion. These nutrients contribute to a wide range of roles to support energy, growth, blood formation and immune system function
- Vitamin A contributes eye and skin health, immune system function
- Iodine supports the essential functioning of the thyroid gland, production of thyroid hormones, energy and nervous system function
- Selenium acts as an anti-oxidant to protect cells against oxygen damage, immune system and thyroid function

Making more of eggs, and helping children love real food x

Good Sources of Calcium

feedjourn — Fri, 01 Aug 2025 09:39:19 +0000

Infants and children need good sources of calcium in their diets on a daily basis. Calcium absorption in the gut is variable and ranges from 25-50%, increasing when intake is low and reducing when intake is high. Plenty of foods rich in calcium are especially important throughout infancy to support the rapid bone growth and bone mineralisation that occurs at this time. The uptake of calcium by bones is then regulated by Vitamin D, with Vitamin D deficiency limiting bone mineralisation even in the presence of adequate calcium. Growth spurts during infancy and childhood, from a surge in growth hormone provides a boost to calcium absorption, which further strengthens bone mineralisation. Absorption of calcium from breast milk is very efficient at around 66% and from formula milk around 40%. For all infants and young children offer them calcium rich foods every day.

Dairy products like milk, cheese and yoghurt are the UK’s best sources of calcium for infants and young children
Calcium is also found in tinned fish, nut butters, tahini or sesame seed pulp, hummus, figs, dates, and green vegetables
White wheat flour is fortified in the UK with 120mg Calcium per 100g
Water in areas of hard water like Cambridge contains 120mg calcium per litre
For all children with cow’s milk allergy, take care to offer calcium enriched products, checking sources of other valuable nutrients such as protein, iodine,
Vitamin D as well as overall calories
Prolonged poor calcium intake will lead to brittle bones that break more easily, both in childhood and in later adulthood
Exercise and weight bearing activity will also strengthen bone
Have a quick check on recommended intakes to check if your child is getting enough calcium
Download the portions of calcium rich foods below
Infants and young children need a Vitamin D supplement containing a minimum of 10ug daily until 5 years and thereafter for a minimum of the 6 Winter/Spring months to maintain good levels

Recommended Intakes

Daily calcium needs during infancy are 525mg
5-600mls formula provides the majority of calcium during infancy
Breast fed infants depend on mum’s diet, and a calcium and vitamin D is advisable for mum
Daily calcium needs during early years are 350-450mg; provided by 3-4 portions of calcium rich foods
Daily calcium needs during primary school are 450-700mg; provided by 4-5 portions of calcium rich foods
For all children with cow’s milk allergy, take care to offer calcium enriched products, checking sources of other valuable nutrients such as protein, iodine, Vitamin D as well as overall calories.

Iron Deficiency Anaemia in Infancy

feedjourn — Tue, 01 Jul 2025 21:38:39 +0000

Iron deficiency anaemia (IDA) is the most common nutritional problem affecting infants with 60% of 6-12 month old babies in the UK having low dietary iron intake, a key risk factor for developing IDA. Early childhood is a time of vulnerability as iron deficiency anaemia in this period is associated with brain development. It’s a time of rapid physical growth, and a time when dietary iron needs are at their highest. Various risk factors are known to contribute to IDA: particularly premature birth, very low birth weight and maternal iron deficiency. Infant feeding practices including the introduction of solids are important considerations. Iron absorption is limited (by the gut) to around 15-20% and this becomes relevant when thinking about choosing iron-rich foods to offer. Iron contained within plant and animal foods differ, with absorption being higher from animal foods, which can be improved in the presence of Vitamin C. Here I provide some information about nutritional needs, dietary sources and infant feeding practices.

Infants' Nutritional Needs and Dietary Sources of Iron
An essential micronutrient, iron is required to make haemoglobin, the red pigment in haemoglobin, which carries oxygen around the body within the red blood cells. IDA means that the blood carries less oxygen than the body needs. Infants with IDA will be pale and tired, have poor resistance to infection and their general health, appetite and vitality is limited. Typically, infants don’t show any signs in the early stages of IDA, and it commonly goes undiagnosed until they become symptomatic. Iron needs are highest at 6-12 months, when term babies will have used up all their body’s stores of iron, which built up during the last trimester of pregnancy. Dietary iron needs rapidly increase then. Introducing iron-rich foods is critical at this age: to provide essential dietary iron, and to introduce and establish the familiar tastes, smells and textures of iron-rich foods. Red meat, liver, egg yolk apricots, dried fruits, green vegetables, lentils, avocado, oily fish, seed and nut butters are all food rich in iron. The required daily intake of iron for a healthy, term baby is 7.8mg, half of that needed by a women of child bearing age.

Infant Feeding Practices and the Introduction of Iron-Rich Foods
Breast-fed infants need iron-rich foods on a daily basis from the weaning period, as breast milk contains very little iron. Drinking iron-fortified formula does protect against IDA, but formula-fed infants also need to become familiar with iron-rich foods to broaden their diet. Becoming familiar iron-rich foods at an early age improves acceptance and continual consumption of these foods, throughout toddlerhood. This applies to other food too, that have been eaten regualrly during the sensitive period at 6-12 month, and infants are more familiar with those foods and have practiced eating them. First formula milks, those with a higher ratio of whey, are best suited for all babies until 1 year for many reasons, with improved absorption of nutrients including iron; there is none for follow-on formulas, as all formulas comply with standardised contents for key nutrients.