Dr. Jean Lalau Keraly,
Pediatric Nutritionist and Endocrinologist
passing on the pleasure of eating
As a pediatrician specializing in childhood nutrition and obesity, after twenty years of practice I’ve noticed that the concept of pleasure is at least as important in nutrition—and in the treatment of nutrition-related illnesses—as the foods themselves. It’s never too early, or too late, to introduce a child to the world of flavors. It’s the one thing that will enable him or her, as an adult, to see healthy eating not as an obligation, but as a true pleasure.
make mealtime something special
How many times in my office have I listened to mothers’ sighs of regret as they blame themselves for not having taken the time to prepare their baby’s first purées! Commercial baby food is successful, even if none of us is foolish enough to believe that it’s a cure-all. While it is practical, economical, and hygienic, mass-market baby food has a long way to go in terms of taste, and creativity. Taking the time to prepare your baby’s meals helps make mealtime something special.
ambiance and appetite
It’s something I notice every day in my line of work: The environment in which a child eats determines her appetite, conditions her interest in her meal, her desire to taste, and even the general way in which she understands food. A child’s mealtime is all too often punctuated with bouts of crying, threats, worry, and indifference. It’s no wonder many babies are not so inclined to discover new foods.
baby meals for a baby revolution
When I met Jenny Carenco during a pediatric consultation, I was immediately impressed by the epicurean vision that she wanted to pass on to her daughter as well as the daring baby food recipes she was trying out. I tried to share my knowledge of nutrition and pediatrics with her, and to be a source of reassurance and encouragement when she was having doubts. And like any mother who has decided to achieve something on her baby’s behalf, she did amazing things! But she wanted more: to give all parents access to the baby recipes she had devised. Her objective: to reconcile—perhaps for the first time—practicality with an explosion of flavors in order to lead a new generation on the path to natural, varied, and balanced foods.
(re)discovering the pleasure of “homemade”
The challenge was clear and I immediately jumped on board, seizing the chance to collaborate with Jenny and contribute to changing things for the better. I regularly see children in my office who have never bitten into an apple—children for whom the food universe consists mainly of sugary foods and pasta. Today, commercial food for children that contains added sugar–baby food included–locks our children into a reassuring-yet-dangerous spiral in which everything is sugary and uniform in taste. Supporting Jenny’s gutsy project was taking a step toward the first true alternative since Gerber’s “homemade” baby food jars appeared in 1930. It also meant offering hurried parents a real path to feeding their little ones naturally. Finally, it presented an opportunity for the beginning of a change in the general mind-set and an awakening of the parental consciousness.
taking control of your family’s diet
This book completes the picture. Jenny was looking for a way to prepare balanced meals for her baby, and this book includes all that she has learned along the way so that parents like you finally have a true resource. This book shows parents how to take control of their family’s diet, from the baby to the eldest child, without giving up too much in return. It playfully expounds on the joys of eating, instilling the basics of healthy food consumption, cleverly fitting into modern parents’ lifestyles, and encouraging them to take an educational trip along the unknown—and somewhat frightening—path of the “homemade.” You hold in your hands a guide to helping your children become healthy eaters—the only reliable weapon against obesity and rampant food disorders. Let’s get cooking!