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BY MAYA ADAM
Copyright © 2016 by Maya Adam.
All rights reserved. No part of this publication may be reprinted, reproduced, transmitted, or utilized in any form or by
any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming,
and recording, or in any information retrieval system without the written permission of Cognella, Inc.
First published in the United States of America in 2015 by Cognella, Inc.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for
identification and explanation without intent to infringe.
This book is designed to provide educational information and motivation to our readers. It is sold with the understanding
that the publisher is not engaged to render any type of psychological, legal, diet, health, exercise or any other kind of
professional advice. The content of each chapter or reading is the sole expression and opinion of its author, and not
necessarily that of the publisher. No warranties or guarantees are expressed or implied by the publisher’s choice to
include any of the content in this volume. Neither the publisher nor the individual author(s) shall be liable for any
physical, psychological, emotional, financial, or commercial damages, including, but not limited to, special, incidental,
consequential or other damages. Our views and rights are the same: You are responsible for your own choices, actions,
and results and for seeking relevant topical advice from trained professionals.”
Cover photo taken by William Bottini.
Printed in the United States of America
ISBN: 978-1-63189-370-4 (pbk) / 978-1-5165-0295-0 (ebook)
DEDICATION
This book is dedicated to my parents
HERIBERT ADAM AND KOGILA MOODLEY
who inspired in me a love of cooking and a passion for teaching.
All author royalties will be donated to registered nonprofit organizations, including Just
Cook for Kids, that support health and nutrition education for all.
CONTENTS
FOREWORD
by Jamie Oliver
CHAPTER 1
Child Nutrition and Society
CHAPTER 2
Welcome to the Milky Way: Infant Feeding
CHAPTER 3
The Adventure of a Lifetime: Introducing Solids to Babies Around the World
CHAPTER 4
How Food Helps Children Grow: Teaching Kids to Love the Foods that Love them Back
CHAPTER 5
Taste Training: How French Kids Learn to “Get to Yum”
by Karen Le Billon
CHAPTER 6
The Case for Family Dinner
by Jenny Rosenstrach
CHAPTER 7
Food Marketing to Children
by Jessica Almy
CHAPTER 8
Food Allergies, Intolerances and Celiac Disease
CHAPTER 9
Childhood Obesity
by Laura O’Donohue
CHAPTER 10
Introduction to Sustainable Food
by Hannah Kohrman
CHAPTER 11
Prenatal Nutrition
CHAPTER 12
A Call to Action: Just Cook
RECIPES
Pasta with Roast Butternut Squash
Maple Candy Pork Chops
Fried Chickpeas with Yogurt Sauce and Naan
Black Bean and Goast Cheese Quesadillas
Asparagus Torta
Veggie Breakfast Omelet
Chicken and Yellow Rice Balls
Sweet Pea Salad
Egg Salad Sandwiches
Cinnamon Bread Pudding
Sea Bass Packetts
German Potato Salad
Almond Cake
Chocolate Strawberries
REFERENCES
CREDITS
ACKNOWLEDGEMENTS
This book would not have been published without the help of some extraordinary people. I
would like to thank Hannah Kohrman, program manager at Just Cook for Kids and MD
candidate 2019, for her won derful contribution on sustainable eating and her support in
making this book come alive.Thank you also to our contributing authors, Karen LeBillon,
Jenny Rosenstrach, Jessica Almy, and Laura O’Donohue for their expertise and their
generous contributions to this work.To Jamie Oliver and his team, we are honored to have
your support. Karen Della Corte spent many hours during the summer of 2014 researching
food allergies in children and prenatal nutrition for me as she prepared to welcome her
own baby into the world. My editor, Michelle Piehl, and her team at Cognella have been a
pleasure to work with. Here at the Stanford School of Medicine, my perspectives on
nutrition have been shaped by conversations with Christopher Gardner and the writings of
Berkeley’s incomparably sensible Michael Pollan. All the while, Tim Dang, who has been
both a student and a collaborator, has fearlessly attempted to sharpen my knife skills!
On the other side of the balance, I would like to thank my wonderful family. Lawrence,
my husband and best friend, has patiently taken part in almost daily conversations about
nutrition, health, and education— even though his professional passions lie elsewhere. My
sister Kanya has been a constant reminder of the fact that healthy family meals can be
thrown together by busy parents with celebratory ease and impressive flair. Mama, thank
you for teaching me how to cook and for the many hours you spent cooking for us after
you, yourself, returned home from a full-time teaching job at the university. Papa, thank
you for teaching me to find joy in persevering until the job is done. Finally, I want to
thank three people who are the inspiration for this book: Kiran, Misha and Milan, my
beautiful boys, I have loved every minute we’ve spent together inside the kitchen and out
of it! You continue to amaze me with your kindness, your joyfulness, and your beautiful
personalities. Each and every day, you remind me to celebrate life.
Many thanks to you all…
— Maya
FOREWORD
Encouraging everyone to cook from scratch and share and enjoy that food with their loved
ones has always been at the heart of what I do. This book provides parents and caregivers
around the world with knowledge and practical advice that will enable them to feed their
children using good sense and a do-it-yourself mindset. From baby’s first meal to the
flavour adventures of older childhood, as parents we have the power to shape our chil
dren’s food preferences. By teaching them to enjoy real food, made simply with love, we
can set them up for a lifetime of good health and happiness.
— Jamie Oliver
To read more about Jamie Oliver’s ongoing efforts to educate children about food and
inspire families to cook, visit the Jamie Oliver Food Foundation at
http://www.jamieoliverfoodfoundation.org
The food our children eat has an enormous impact on their health and development. From
the moment they’re born, children are involved in an extreme sport called growth. Infants
will spend as much as 38% of the energy they take in just to sustain their growth.1 The
ability to fight off disease, heal from injuries, and achieve developmental milestones like
walking, talking, and learning at school are all dependent on a steady input of the right
fuel: good nutrition.
Figure 1.1 Infants use up to 38% of their energy intake to fuel growth.
Besides fueling growth and development, food plays many other important roles in our
children’s lives. Meals are a way for families to connect and a safe forum in which
children can learn the skills of communication, share their concerns, and gain valuable
social skills. Through food, traditions are passed from one generation to the next and
children learn about where they come from, who they are and, in some ways, who they
want to be.
Of course, not all kinds of food support our children’s healthy growth and
development equally. While children certainly need energy in the form of calories, where
those calories come from is important too. Growing bodies need the right balance of
specialized building blocks as well as the energy to build. When building a house, the
quality of the raw materials matters. The same can be said for the raw materials (food) that
contribute to the growth and development of a child. To take that analogy a few steps
further, when a contractor is building a house, she knows that the foundations have to be
solid, or the house will be unstable and less likely to withstand stresses. The house needs
to be held together by small but critical components like good-quality screws and strong
nails. We can think of these as the vitamins and minerals that are critically important for
our children’s health, even though they’re only needed in relatively small amounts.
Finally, in order to make a house a home, it needs to be filled with love. Our children’s
food should be made with love too. When we outsource the job of feeding our children, by
choosing too many highly processed foods, for example, we sacrifice the quality of the
raw materials that are available to support their health. In general, processed food
manufacturers have a major, vested interest in generating profits and comparatively little
interest in protecting the long-term health of the people who consume their food. The
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