developmental readiness
Maturation of bodily functions necessary to metabolise ‘non-milk foods’, i.e. other than breast-milk or formula, and the neurodevelopmental changes necessary for safe and effective progression from suckling to spoon- and self-feeding, including the infant’s apparent emerging interest in non-milk foods and feeding
Developmental readiness in food safety and nutrition refers to a child’s ability to safely start eating solid foods or new types of food, based on their physical, digestive, and motor development. It considers factors like the ability to chew, swallow, and handle different textures.
EFSA uses the concept of developmental readiness when providing guidance on infant and young child nutrition, particularly for complementary feeding. By understanding when children are ready for different foods, EFSA helps ensure that dietary recommendations are safe, age-appropriate, and reduce the risk of choking, allergies, or nutrient imbalances.