The term weaning comes from the Anglo-Saxon word “wenian” meaning “to become accustomed to something different”. By weaning, we try to take off the baby from the accustomed feeding of breast milk and to introduce him to solid food along with breast milk. Weaning is the second most important step for independent existence. Thus, weaning is defined as the systematic process of introduction of suitable food at the right time in addition to mother’s milk in order to provide needed nutrients to the baby.

The right age for weaning is around 4-6 months. The right type of food is a semi solid. The most important fact of weaning is to bridge the gap between liquid and solid diet. If weaning is not proper, children are likely to fall in to the pit of malnutrition. Weaning should be a solid process of gradual replacement of breastfeed by other suitable feeds. The bridge should be built on three strong planks namely continued breast feeding, vegetable protein and animal protein with safety net beneath namely supplementary feeding.

Weaning foods should be cheap, easily available and acceptable to the custom. Slowly other foods can be introduced. Semi solids and fruit juices can be started from 4-6 months of age, items that can be mashed with fingers can be started from 6 months of age. Vegetables, roots, tubers, fruits, fish, meat... Etc. can be added. By one year of age the child must be taking all the items that are cooked at home.

The physiological process of weaning is complex and involves microbiological, biochemical, nutritional, immunological and psychological adjustments. The introduction of new food is important both socially and nutritionally. The beginning of weaning is the beginning of a time of great change for both the mother and the child.