Better Food For Kids: Your Essential Guide to Nutrition for all Children from age 2 to 6

Overview

Every parent understands the importance of providing their children with nutritious, well-balance meals. But that's just part of what kids need to grow up strong and healthy. Between the ages of 2 and 6, children develop many of the attitudes to eating, nutrition and lifestyle that will carry through to their adult lives.

As a parent, there may never be a time when you have a greater influence on your child's future well being.

And that's why ...

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Overview

Every parent understands the importance of providing their children with nutritious, well-balance meals. But that's just part of what kids need to grow up strong and healthy. Between the ages of 2 and 6, children develop many of the attitudes to eating, nutrition and lifestyle that will carry through to their adult lives.

As a parent, there may never be a time when you have a greater influence on your child's future well being.

And that's why you need Better Food for Kids. This comprehensive guide provides over 100 pages of age-specific nutritional information, as well as 150 recipes that are specially designed to appeal to young appetites — although parents will love them too!

Here you'll find useful answers to the questions most parents have about feeding young children, including:

  • What vitamins and minerals are most important?
  • Is a vegetarian diet healthy for a child?
  • How much milk is good for children? What about juice?
  • What are the signs of food allergy?
  • Are organic foods safer or more nutritious than conventional types?
  • Should overweight children be put on a "diet"?
  • Do daycare or school meals provide adequate nutrition?
  • What's the best way to encourage physical activity in children?

Written by the same authors as the bestselling Better Baby Food, Better Food for Kids has also been developed with the world-renowned Hospital for Sick Children, so you can be sure that it provides the most expert, up-to-date information available.

Of course, being knowledgeable about healthy food is one thing, preparing it is another. In this book you'll find recipes for everything from speedy breakfasts to hearty dinners. And just in case your kids think that nutritious food isn't fun to eat, just wait until they try the snacks and dessert recipes!

For professional advice and great-tasting recipes, Better Food for Kids is a resource you'll use every day.

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Editorial Reviews

South Jersey Courier Post
A road map for concerned parents.
— Judith W. Winne
Spokane Spokesman-Review
Packs tasty punch ... a crash course in childhood nutrition.
— Laura Crooks
South Jersey Courier Post - Judith W. Winne
A road map for concerned parents.
Spokane Spokesman-Review - Laura Crooks
Packs tasty punch ... a crash course in childhood nutrition ... To their credit, the authors refrain from getting too cutesy with the recipes. There are no animal-shaped sandwiches in this book.
Judith W. Winne
A road map for concerned parents.
- South Jersey Courier Post
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Product Details

  • ISBN-13: 9780778800484
  • Publisher: Rose, Robert Incorporated
  • Publication date: 9/7/2002
  • Series: The Hospital for Sick Children Series
  • Edition number: 1
  • Pages: 256
  • Product dimensions: 6.90 (w) x 9.90 (h) x 1.10 (d)

Meet the Author

Joanne Saab and Daina Kalnins are registered dietitians with 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 two young children, both of whom were consulted extensively in creating the recipes for this book.

Margaret Howard, who supplied many of the recipes in this book (and in Better Baby Food) is a registered dietitian, as well as a food and nutrition consultant. She has authored and co-authored a number of other cookbooks.

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Read an Excerpt


Rice and Tofu

Serves 8

Delicious as a complete meal, or as a tasty accompaniment to chicken or fish, this dish makes tofu into something special. In fact, it's so good, you may want to double the recipe.


2 tbsp (25 mL) butter, divided
2 cups (500 mL) cooked rice
1 egg, lightly beaten
4 oz (125 g) firm tofu, drained and cubed
1/3 medium onion, diced
1/2 cup (125 mL) cooked diced carrots
1/2 cup (125 mL) cooked green peas
  1. In a saucepan metl 1 tbsp (15 mL) butter over medium-high heat. Add rice and cook, stirring, for 3 minutes or until cooked through. Transfer to a bowl and set aside.
  2. Using same pan, melt 1 tsp (5 mL) butter. Add egg and scramble until cooked. Transfer to another bowl and set aside.
  3. Wipe pan clean, and melt another 1 tsp (5 mL) butter. Add tofu and cook, stirring, for 2 minutes or until lightly browned. Transfer to another bowl and set aside.
  4. Wipe pan clean, and melt remaining 1 tsp (5 mL) butter. Add onion and cook for 2 minutes or until softened. Add reserved rice, egg and tofu. Stir in carrots and peas. Cook mixture until heated through. Serve immediately.

KITCHEN TIP

For flavor variety, sprinkle with light soy sauce or teriyaki sauce.

Try different vegetables, such as zucchini, corn, spinach. Diced cooked chicken or beef can also replace tofu.

NUTRITIONAL ANALYSIS

per 1/2-cup (125 mL) serving

Energy: 119 kcal

Protein: 4.8 g

Carbohydrate: 15.1 g

Fat: 4.5 g

Calcium: 6% CDV

Iron: 21% CDV

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Table of Contents

Introduction
Acknowledgements
Advice in Brief
About the Recipes in this Book
Nutritional Advice
  1. Feeding Your 2- to 4-year-old
  2. Feeding Your 4- to 6-year-old
  3. Essential Foods and Nutrients
  4. Important Vitamins and Minerals
  5. Vegetarian Diets
  6. Avoiding Food Contamination
  7. Conventional VS Organic Foods
  8. Food Allergy and Intolerance
  9. Disturbances in Bowel Function
  10. Choking Hazards
  11. Childhood Obesity
  12. Daycare and Nutrition
  13. Dental Care for Kids
  14. Food To Go
Recipes
  1. Breakfast
  2. Lunch
  3. Dinner
  4. Snacks
  5. Desserts
Appendices

References and Resources
Index

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Recipe

Rice and Tofu

Serves 8

Delicious as a complete meal, or as a tasty accompaniment to chicken or fish, this dish makes tofu into something special. In fact, it's so good, you may want to double the recipe.

2 tbsp (25 mL) butter, divided2 cups (500 mL) cooked rice1 egg, lightly beaten4 oz (125 g) firm tofu, drained and cubed1/3 medium onion, diced1/2 cup (125 mL) cooked diced carrots1/2 cup (125 mL) cooked green peas

In a saucepan metl 1 tbsp (15 mL) butter over medium-high heat. Add rice and cook, stirring, for 3 minutes or until cooked through. Transfer to a bowl and set aside.

Using same pan, melt 1 tsp (5 mL) butter. Add egg and scramble until cooked. Transfer to another bowl and set aside.

Wipe pan clean, and melt another 1 tsp (5 mL) butter. Add tofu and cook, stirring, for 2 minutes or until lightly browned. Transfer to another bowl and set aside.

Wipe pan clean, and melt remaining 1 tsp (5 mL) butter. Add onion and cook for 2 minutes or until softened. Add reserved rice, egg and tofu. Stir in carrots and peas. Cook mixture until heated through. Serve immediately.

KITCHEN TIP
For flavor variety, sprinkle with light soy sauce or teriyaki sauce.

Try different vegetables, such as zucchini, corn, spinach. Diced cooked chicken or beef can also replace tofu.

NUTRITIONAL ANALYSIS
per 1/2-cup (125 mL) serving

Energy: 119 kcal
Protein: 4.8 g
Carbohydrate: 15.1 g
Fat: 4.5 g
Calcium: 6% CDV
Iron: 21% CDV

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