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Eating Guide for Fussy Kids: Advice and Recipes by Experts
178
by Eirini Togia, Pavlos Sakkas, George Moustakas
Eirini Togia
Eating Guide for Fussy Kids: Advice and Recipes by Experts
178
by Eirini Togia, Pavlos Sakkas, George Moustakas
Eirini Togia
Paperback
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Overview
How can I make sure that my child is well nourished? How can I restore good relations between parents and children in our family?"
Only people with a first-hand experience with fussy and picky children can fully grasp the challenge for the family. In this guide, three renowned professionals join forces to help families deal effectively with the issue:
Pavlos Sakkas, a professor of psychiatry, analyses step by step how the family meal may well turn into a conflict between child and parents, emphasises the danger of the ever-lurking anorexia nervosa and shows how to eliminate these issues.
George Moustakas, a paediatrician, offers helpful information and tips for children's nourishment and redeems the reputation of tasty foods such as butter, chocolate, salt, etc.
Eirini Togia, the internationally famous and global award-winning chef better known as "Rena tis Ftelias", shares Mediterranean-style recipes that appeal even to the fussiest children.
The guide is also a source of practical, hands-on tips and insights described through real-life personal stories of adults who had been fussy themselves or who had picky children. The experts' comments on the stories shed more light and reveal hidden aspects.
Finally, the book provides useful advice gleaned from recent academic studies, surveys, and researches, a world bibliography, and guidelines from the National Health System in the UK (NHS Choices).
EDITOR'S PREFACE
It is not by coincidence that the authors and the editor of this book are all of the Mediterranean origins. In this part of the world, food is a severe issue! The same applies to the family. And they are best expressed together on the occasion of a joyful family feast.
So, in the Mediterranean culture, a picky or fuzzy eater is a matter of concern that is worthy of attention. A holistic approach was the concept of the first edition, published earlier this year in Greece. It aimed to help expand a child's appetite as well as to highlight the family dynamics that may trigger this kind of behaviour.
The success of the first Greek edition as well as substantial research evidence suggesting that these issues are, after all, common around the world, led us to this enhanced international publication in the English language.
INTRODUCTION
If you are reading this book, there is a good chance you may feel challenged by a child's eating behaviour.
What is a fussy or a picky eater? Is there a difference with neophobia? Yes, there is.
What is the primary root of the problem? Parents' behaviour and their relationship with their children.
Do you know that if you change the colours and taste, with appropriate preparation, of the main foods that are usually rejected by picky children, the same children will eat them up?
These are only some of the topics covered in the following chapters of this guide: Fundamental rules for parents to obtain and increase skills in building consistent and straightforward behaviours in their children with delicacies and children-friendly decorated dishes.
Parents' anxiety control and their knowledge about the phenomenon and its types and what is normal or not remain a key. Because the solution requires knowledge of the problem for the parent to ask for help promptly from a doctor who is the only person and professional that can help solve this issue.
This is the goal of this guide which covers eating difficulties from toddler age through to adolescence in five sections.
Only people with a first-hand experience with fussy and picky children can fully grasp the challenge for the family. In this guide, three renowned professionals join forces to help families deal effectively with the issue:
Pavlos Sakkas, a professor of psychiatry, analyses step by step how the family meal may well turn into a conflict between child and parents, emphasises the danger of the ever-lurking anorexia nervosa and shows how to eliminate these issues.
George Moustakas, a paediatrician, offers helpful information and tips for children's nourishment and redeems the reputation of tasty foods such as butter, chocolate, salt, etc.
Eirini Togia, the internationally famous and global award-winning chef better known as "Rena tis Ftelias", shares Mediterranean-style recipes that appeal even to the fussiest children.
The guide is also a source of practical, hands-on tips and insights described through real-life personal stories of adults who had been fussy themselves or who had picky children. The experts' comments on the stories shed more light and reveal hidden aspects.
Finally, the book provides useful advice gleaned from recent academic studies, surveys, and researches, a world bibliography, and guidelines from the National Health System in the UK (NHS Choices).
EDITOR'S PREFACE
It is not by coincidence that the authors and the editor of this book are all of the Mediterranean origins. In this part of the world, food is a severe issue! The same applies to the family. And they are best expressed together on the occasion of a joyful family feast.
So, in the Mediterranean culture, a picky or fuzzy eater is a matter of concern that is worthy of attention. A holistic approach was the concept of the first edition, published earlier this year in Greece. It aimed to help expand a child's appetite as well as to highlight the family dynamics that may trigger this kind of behaviour.
The success of the first Greek edition as well as substantial research evidence suggesting that these issues are, after all, common around the world, led us to this enhanced international publication in the English language.
INTRODUCTION
If you are reading this book, there is a good chance you may feel challenged by a child's eating behaviour.
What is a fussy or a picky eater? Is there a difference with neophobia? Yes, there is.
What is the primary root of the problem? Parents' behaviour and their relationship with their children.
Do you know that if you change the colours and taste, with appropriate preparation, of the main foods that are usually rejected by picky children, the same children will eat them up?
These are only some of the topics covered in the following chapters of this guide: Fundamental rules for parents to obtain and increase skills in building consistent and straightforward behaviours in their children with delicacies and children-friendly decorated dishes.
Parents' anxiety control and their knowledge about the phenomenon and its types and what is normal or not remain a key. Because the solution requires knowledge of the problem for the parent to ask for help promptly from a doctor who is the only person and professional that can help solve this issue.
This is the goal of this guide which covers eating difficulties from toddler age through to adolescence in five sections.
Product Details
| ISBN-13: | 9781912315185 |
|---|---|
| Publisher: | Stergiou Limited |
| Publication date: | 06/30/2018 |
| Pages: | 178 |
| Product dimensions: | 5.50(w) x 8.50(h) x 0.48(d) |
About the Author
* EIRINI TOGIA
Eirini Togia, well-known as “Rena tis Ftelias”, was born in Corfu and lives in Athens. She started her first restaurant in Mykonos at the Ftelia beach in 1979, and soon, the restaurant became a must-visit place for Greek and international celebrities and those appreciative of good-quality food. Six years later, she opened a boutique restaurant in Athens. For several years, both restaurants operated simultaneously.
Rena has been a true representative of the Greek Mediterranean cuisine for over 39 years now and is very well-known for her hospitality and her respect and love for pure, fresh ingredients (virgin olive oil, vegetables and herbs). Her recipes are simple and authentic, and they reflect the Greek tradition and culture. For several consecutive years, Rena’s restaurant has been distinguished and shortlisted amongst the top restaurants in Athens with individual and corporate customers from Greece and abroad.
Rena has published several cookbooks in Greek and other languages that have received numerous European and international distinctions.
* PAVLOS SAKKAS
Pavlos Sakkas grew up in the milieu of psychiatry as his father was also a psychiatrist. Pavlos has practised psychiatry on the front lines for the last thirty years and is a Professor of Psychiatry at the Medical School of the University of Athens. He has also been a Visiting Professor at the University of Illinois in Chicago. He has obtained prestigious scholarships and has accomplished substantial works in research, with hundreds of publications in international scientific journals. He has spent his long academic career initiating thousands of medical students and hundreds of specialised psychiatrists into the world of psychiatry.
* GEORGE MOUSTAKAS
The paediatrician George Moustakas studied at the Medical School of the Kapodistrian University of Athens. During his many years as a paediatrician, George has been involved in various humanitarian missions during wars and natural disasters in different places of the world (Yugoslavia, Kosovo, etc.).
He has participated in various medical publications with paediatric issues such as diet, vaccination, accidents, and tips on them as well as in international specialised paediatric congresses such as those in the USA (Chicago, San Francisco, Texas), in Europe (UK, France, Germany, Sweden, Ireland, Portugal etc.), China, Thailand, Hong Kong, Beijing, and hundreds of paediatric congresses in Greece.
Eirini Togia, well-known as “Rena tis Ftelias”, was born in Corfu and lives in Athens. She started her first restaurant in Mykonos at the Ftelia beach in 1979, and soon, the restaurant became a must-visit place for Greek and international celebrities and those appreciative of good-quality food. Six years later, she opened a boutique restaurant in Athens. For several years, both restaurants operated simultaneously.
Rena has been a true representative of the Greek Mediterranean cuisine for over 39 years now and is very well-known for her hospitality and her respect and love for pure, fresh ingredients (virgin olive oil, vegetables and herbs). Her recipes are simple and authentic, and they reflect the Greek tradition and culture. For several consecutive years, Rena’s restaurant has been distinguished and shortlisted amongst the top restaurants in Athens with individual and corporate customers from Greece and abroad.
Rena has published several cookbooks in Greek and other languages that have received numerous European and international distinctions.
* PAVLOS SAKKAS
Pavlos Sakkas grew up in the milieu of psychiatry as his father was also a psychiatrist. Pavlos has practised psychiatry on the front lines for the last thirty years and is a Professor of Psychiatry at the Medical School of the University of Athens. He has also been a Visiting Professor at the University of Illinois in Chicago. He has obtained prestigious scholarships and has accomplished substantial works in research, with hundreds of publications in international scientific journals. He has spent his long academic career initiating thousands of medical students and hundreds of specialised psychiatrists into the world of psychiatry.
* GEORGE MOUSTAKAS
The paediatrician George Moustakas studied at the Medical School of the Kapodistrian University of Athens. During his many years as a paediatrician, George has been involved in various humanitarian missions during wars and natural disasters in different places of the world (Yugoslavia, Kosovo, etc.).
He has participated in various medical publications with paediatric issues such as diet, vaccination, accidents, and tips on them as well as in international specialised paediatric congresses such as those in the USA (Chicago, San Francisco, Texas), in Europe (UK, France, Germany, Sweden, Ireland, Portugal etc.), China, Thailand, Hong Kong, Beijing, and hundreds of paediatric congresses in Greece.
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