Lair - Feeding the whole family: cooking with whole foods: more than 200 recipes for feeding babies, young children, and their parents

bustling breakfasts

fresh-baked breads & muffins

lively lunch boxes

HOMEMADE DELI SALADS

WRAPS, ROLLS, SPREADS & SANDWICHES

soothing soups

vivacious vegetables

substantial suppers

VEGETARIAN DISHES

EGG, FISH, CHICKEN & BEEF DISHES

simple sweet desserts

COOKIES

FRUITS, NUTS & PIES

CAKES & TOPPINGS

FROZEN TREATS

daily drinks & brews

refreshing relishes & convenient condiments

kitchen remedies for children

In my role as fellowship director at the University of Arizona Center for Integrative Medicine, I am responsible for teaching physicians, advanced nurse practitioners, and physician assistants about the many topics that encompass integrative medicine. Nutrition is one of the most important topics, not only because of its enormous impact on health, but because, paradoxically, physicians receive almost no education on practical nutrition during medical training. When I had the pleasure of reading Cynthia Lairs material in 2014, I knew that she had an important message to share with our fellows that could help fill this educational gap. In her roles as the founder of Bastyr Universitys Bachelor of Science in Nutrition and Culinary Arts program and as assistant professor for the School of Nutrition and Exercise Science at Bastyr University, she has perfected her teaching approach to engage the adult learner in both the science and creative pleasure of preparing healthy foods.

As a nutrition scientist, she has had to stay abreast of the rapidly evolving research in nutrition science. During her standing-room-only talk on fermented foods at the University of Arizona Center for Integrative Medicines 2015 Nutrition and Health Conference, it was apparent that she had tapped into a topic of great interest and relevance to the assembled crowd of health-care professionals. Cynthias ability to provide up-to-date scientific knowledge while confidently demystifying meal planning and preparation is rare indeed. In this fourth edition of Feeding the Whole Family, Cynthia again moves directly to the heart of the matter, thoughtfully combining the most current nutrition science with clear, delicious, and thoughtful practical applications of her craft.

As a pediatrician and a mother, I am especially appreciative of the skill Cynthia brings to the challenges of feeding young children and adolescents whole, healthy foods. Her knowledge of the challenges in pediatric nutrition and her practical advice and innovative approaches to addressing obstacles at every age and stage of development are impressive and sorely needed by parents and by clinicians caring for children. The alarming rise in the prevalence of pediatric obesity alone highlights the critical need for clinicians and parents to work together to blend the science and day-to-day know-how that will help lay a strong foundation for healthy habits. One of the strongest elements of Cynthias work is her grasp of the importance of the home setting in health. Study after study has shown that the child who eats family meals is at lower risk of obesity, is likely to be better nourished in terms of variety and freshness of foods, and is likely to have stronger social connections. I can think of no worthier work than improving a familys and childs health by teaching parents and clinicians about the magic of great nutrition. We are very fortunate to have Cynthia Lair as our expert guide.