The Yale guide to children's nutrition
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 dietitians, 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
1 online resource (xvi, 415 pages) : illustrations
9780585346861, 9780300174892, 9780300069655, 9780300071696, 0585346860, 0300174896, 0300069650, 0300071698
47011576
pt. 1. From infancy to adolescence: developmental nutrition. Measuring up: normal growth and development
The digestive process: What happens after you swallow?
Taste, smell, and food preferences
Pyramid power: a guide to healthy eating
Infancy: eat, sleep, and be happy
Toddlers and preschoolers: emerging independence
School-age, preadolescent children: an apple a day
Adolescence: life in the fast lane
pt. 2. Common concerns. Food and the family
Not all vegetarians are created equal
Feeding the sick child
Too fat? Too thin?
Energizing the young athlete
Acne and diet: is there a connection?
Alcohol use and abuse in adolescents
Diet tips to keep that winning smile
pt. 3. Beyond the basics: special challenges in nutrition. Eating disorders
Childhood obesity
Food allergies
High blood cholesterol
Diabetes
Cystic fibrosis
Gastrointestinal disorders
PKU and other metabolic disorders
Feeding the infant with cleft lip and palate
Attention deficit hyperactivity disorder
pt. 4. Building blocks for good nutrition. Calories: the key to energy balance
Protein: the body's building blocks
Cash in on carbohydrates
What's the skinny on fats and cholesterol?
Facts and myths about vitamins and minerals
Water: drinking for the health of it
Salt: the spice of life or the taste of doom?
Fantastic fiber
Fresh facts about pesticides and food additives
Making sense of food labels
pt. 5. Eating in, eating out. From the grocery store to the home: stocking the kitchen
What's for lunch?
Fast foods and restaurants: are you speeding past good nutrition?
pt. 6. Recipes. Foods for infants
Breakfast foods
Lunch box treats
Snacks
Meat, poultry, and fish entrees
Carbohydrate-dense dishes
Vegetarian selections
Vegetable side dishes
Desserts
Appendixes. Growth charts
Recommended dietary allowances
Recipe conversion table
English
archive.org Free eBook from the Internet Archive
archive.org Free eBook from the Internet Archive