Once upon a time, feeding children was a simple matter of mashing up
whatever the rest of the family was eating. Then along came jarred
foods and kiddie meals, promising busy parents ease and convenience at
a small price. But according to Dr. Alan Green, the renowned “green”
pediatrician and best-selling author of “Raising Baby Green,” we're
actually paying a steep price.
Dr. Greene's latest book, “
Feeding Baby Green," is his response to problems that have been creeping into his pediatric practice recently: high blood pressure and cholesterol levels among young children, as well as diabetes and obesity. With the health of this new generation at risk, he's written a how-to manual and recipe book for parents who feel challenged when it comes to feeding their babies healthy foods. The book is also chockfull of revelations about how children’s tastes develop.
According to Dr. Greene, developmental windows of opportunity exist for creating healthy eaters. These start before birth, when a child’s tastes start forming in response to mom's diet, and go through babyhood and early childhood, when powerful food preferences are shaped by children's sense experiences - smell, sight and touch, as well as taste.
Keep reading: What makes a picky eater?