Everyone wants their children to have the best possible diet, particularly in those all-important first years of life. But parents (especially new parents) aren't nutritional experts. So how do they know if their babies and toddlers are getting all the nourishment they need?
Now, with Better Baby Food, there's a complete, authoritative guide that takes the guesswork out feeding young children -- from birth to 24 months and beyond.
Developed with the world-renowned Hospital for Sick Children, this book provides the most up-to-date, expert advice available, with easy-to-read information about every aspect of feeding young children -- from breast and bottle feeding through to the introduction of solid foods. Each page is packed with tips, recommendations and common-sense guidelines for parents, including important topics such as food safety and allergies, teething and tooth care, digestive problems, essential vitamins and minerals, snacking, homemade vs. commercially prepared foods, feeding while traveling, as well as vegetarian diets.
But that's not all. In addition to its wealth of nutritional information, this book features over 220 easy-to-prepare recipes, organized by meal and recommended age range. Each recipe provides a full nutrient analysis, and has been baby- and toddler-tested to ensure maximum flavor appeal. Start the day with Baby's Fruit Smoothie or Apple Breakfast Bars. At midday try dishes such as Lunchtime Pasta and Bean Casserole or Crustless Cheese 'n Carrot Quiche and, for dinner, Fiesta Tomato Surprise or Chicken and Peach Salad. These recipes are so imaginative and delicious, you'll want to make them for your own dinner table!
Every year, 4 million babies are born in North America, creating a huge market of new parents, all of whom are looking for anything that will make their sleep-deprived lives easier. With its combination of comprehensive nutritional information and fast-and-easy recipes, Better Baby Food is the ideal resource.
Daina Kalnins and Joanne Saab are registered dietitians with Toronto's The Hospital for Sick Children. Together they have more than 20 years' experience in pediatric nutrition and research, providing advice to both parents and physicians. Daina is also the mother of a two children, aged 6 months and 2 years, both of whom were consulted extensively in creating the recipes for this book.
Developed in association with the world-renowned Hospital for Sick Children in Toronto. The Hospital for Sick Children is acknowledged as one of the foremost children's hospitals in the world, and has been providing leading-edge care for infants and toddlers since 1875. In the 1930s, when malnutrition was common among Depression-era children, the hospital's Dr. Frederick Tisdall developed Pablum, which is now sold by Heinz as "The Original Infant Cereal." Today, with an international reputation for treatment and research programs in all areas of children's health, the hospital treats some 340,000 patients each year.