Every parent wants his or her children to have the best possible diet, particularly in those all-important first years of life. But parents are not nutritional experts. So how do they know if their babies and toddlers are getting all the nourishment they need? This book is a complete, authoritative guide that takes the guesswork out of feeding young children - from birth to 24 months and beyond. Containing nutritional advice in brief, it also presents information on breast milk, infant formula, introducing solids, time for table food, toddler years, adverse reactions to food, and nutrition facts. An essential guide to nutrition, feeding and cooking for all babies and toddlers, it features recipes for breakfast, lunch, dinner, snacks, and desserts. Presenting over 200 easy-to-prepare recipes, organised by meal type and age range, it specifically talks about recipes for Overnight French Toast, Children's Cheese Kebabs, Square Chicken Meatballs, Baby's First Birthday Cake, Homemade yoghurt, and Homemade Baked Beans.
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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.
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