The Yale Guide to Children's NutritionYale University Press, 1997 M01 1 - 415 pages What is the healthiest diet for an infant? What constitutes a nutritious school lunch? How do I deal with my adolescent's eating needs and habits? Will my children receive proper nutrients if they are sick, very athletic, or vegetarians? This authoritative resource answers these and dozens of other questions, not only presenting the latest scientific knowledge about nutrition but also providing recipes from famous chefs for delicious and healthy dishes. The book, written by physicians and dietitians at the Yale University School of Medicine, an international leader in pediatric teaching, research, and clinical care, as well as by dieticians, nurses, and social workers at the Yale-New Haven Children's Hospital, is the most authoritative, comprehensive, and informative guide to childhood nutrition ever produced. The Yale Guide to Children's Nutrition includes: * information about nutritional needs at the different stages of childhood and adolescence; * advice on how to cope with a picky eater and what to feed a sick child; * special nutritional requirements for children with high cholesterol, eating disorders, allergies, diabetes, cystic fibrosis, metabolic disorders, and other conditions; * explanations of such nutritional components as calories, proteins, carbohydrates, fats, and vitamins--and examples of foods that are sources for each of them; * suggestions for healthy snacks; * ideas for eating in restaurants with children; * recipes provided by restaurants and chefs from all over the United States. |
From inside the book
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Contents
What Happens | 9 |
An Apple a | 14 |
Taste Smell and Food Preferences | 16 |
A Guide to Healthy | 25 |
Emerging | 45 |
Food and the Family | 79 |
Feeding the Sick Child | 89 |
PART THREE | 123 |
PKU and Other Metabolic Disorders | 181 |
Feeding the Infant with Cleft | 188 |
Attention Deficit Hyperactivity | 195 |
The Key to Energy | 203 |
Whats the Skinny on Fats | 215 |
Facts and Myths about Vitamins | 229 |
Recommended Dietary Allowances | 237 |
Drinking for the Health of | 243 |
Other editions - View all
The Yale Guide to Children's Nutrition William V. Tamborlane,Janet Z. Weiswasser No preview available - 1997 |
Common terms and phrases
½ cup adolescents adults alcohol amount aspartame baby baking beans black pepper blood glucose body bowl bread breast milk breastfeeding Calcium calories Carbohydrates carrots cereal cheese chicken child cholesterol chopped cleft contain cookies cream diabetes diet Dietary fiber digestive disease disorder drink eggs energy enzyme fast food feeding flour fluid Food Guide Pyramid formula fresh frozen fruit garlic grams growth heat increase infant insulin intake Iron 1 mg juice labels levels liver low-fat lunch meal meat medium metabolic minutes Cooking normal Nutrient analysis nutritional obesity olive oil ounces oven palate parents pasta pepper percent pesticides phenylalanine potatoes poultry Preparation protein rice salad salt Saturated fat sauce serving Calories sliced small intestine snacks sodium sugar Supertasters sweet tablespoons taste tion toddlers tomato vegetables vitamin D vitamins and minerals weight Yale University School yogurt