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Author W. Allan Walker, M.D., Professor of Pediatrics and Director of the Division of Nutrition at Harvard Medical School, has compiled this book, making it the official Harvard Medical School Guide to Healthy Eating for Kids. As you might imagine, this expertise creates a book that is full of information and tips that even the parent who is well-versed in child nutrition might not know.

Walker begins his book by explaining why our children’s nutrition is so important, especially in the wake of the obesity and chronic disease epidemics that are plaguing the Western world. Focusing on children aged two through eight, Walker adopts a nutritional strategy based on the USDA food guide pyramid, leaning heavily on fruits, vegetables and whole grains. 


He advocates using this pyramid as an alternative to what are currently the top three food groups for children: milk, bread and sweets.

Walker instructs parents on appropriate physical activity time for their children and gives detailed instructions about how to choose better sources of carbohydrates, fats and proteins than children are currently eating and explaining why each of these groups (in the right quantities) is so important. 

Answering a long-debated question in the medical profession, Walker delves into the world of vitamins, minerals and supplements, instructing parents that vitamins in pill form should be taken only as a form of insurance. Healthy, whole foods should always be the first source of healthy vitamins and minerals in a child’s diet.

All-in-all, Walker creates a book for parents who are simply looking for a happy medium in feeding their children well. He doesn’t go as far as to advocate organic food or “greener” options for parents, which might be easier to take for parents who are trying to slowly make changes toward a healthier life.

One of the biggest advantages to this book is that Walker provides a recipe and meal-planning resource for parents to make sure all of their children’s nutritional bases are covered each and every day. Here are a few of the easy swaps Walker suggests:

Instead of frozen….Try…

French FriesBaked potato “fries”: Slice potatoes or sweet potatoes, place on pan sprayed with oil, sprinkle with olive oil and bake.

PizzaMini pizza: Use half of a medium whole-grain pita, bagel or English muffin, add tomato sauce and mozzarella cheese, and bake.

TV Dinners: Ready-made broiled chicken with fresh, frozen, or canned vegetables. Or, when you have the time, make a double portion of a dish and freeze for later use.

You can purchase the book at: 
  1. AbesBooks.com
  2. Amazon.com



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