Pathway Contributor: Susan Firus
Credentials
BHE
Bio
Susan Firus received a Bachelor of Home Economics (dietetics) degree from the University of British Columbia and completed her dietetic internship at Vancouver General Hospital. Her first position was as the dietitian for the Diabetes Specialty Centre and Lipid Clinic at Shaughnessy Hospital. Most of her career was spent working at Dial-A-Dietitian, later Dietitian Services at HealthLinkBC, where she was initially a contact centre dietitian and in later years, a manager. Susan worked closely with Dietitians of Canada on the development of CPEN, a version of PEN customized for a call centre, which was launched simultaneously with PEN. She also assisted with the launch of EatRight Ontario. Susan is currently a contractor for Dietitians of Canada as a PEN evidence analyst.
Contributions
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At what age should cow's milk (non-formula) and other dairy products be consumed as a complementary food in healthy term infants?
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What are the guidelines for texture progression of solid foods in infants' diets?
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Should the introduction of complementary foods to healthy term infants occur in a particular order? (i.e. should the introduction of some foods occur before others?)
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What types of complementary foods are appropriate for infants' diets and when should they be introduced?
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When should water, as a drink, be introduced to healthy term infants? What type of water is suitable to use?
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What are the guidelines for the safe preparation and storage of infant foods?
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Should fruit juice be introduced to an infant’s diet? If so, when and how?
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Are there safety concerns for feeding fish to infants and young children related to mercury contamination?
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What are the benefits for healthy term infants of introducing meat as a first food during the complementary feeding phase?
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At what age in infancy may honey be introduced?
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What is the recommended process for introducing new complementary foods to infants (i.e. how many new foods introduced at one time, how long to wait between introducing new foods)?
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What are the characteristics and beliefs of mothers and health care professionals regarding the baby-led weaning (BLW) approach?
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