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We are excited to team up with the Egg Nutrition Center to bring you a FREE virtual class all about feeding baby. This dynamic webinar is interactive and engaging with plenty of education, discussion, cooking and fun! Lara Field , registered dietitian and expert in pediatric nutrition, will break down the science of feeding new babies and provide expert tips on when and how to start solid foods. Sara Haas , registered dietitian and chef, will bring our conversation to the kitchen, showing you how to put these concepts into practice. This two-part approach will give you the knowledge and confidence you need and deserve when it comes to this confusing topic of feeding your baby. In this one-hour interactive session you will learn everything you need to know to get your baby started on solid foods. We will discuss food allergy awareness, which foods to start with first, age-appropriate textures, best practices as to where to feed your baby, and so much more! All of your questions will be answered by our experts. In addition to this informative session, you will also get: - Hands-on Cooking Demonstration by Chef and Registered Dietitian, Sara Haas - Recipe Packet and Prep Instructions to follow along during the session - Veggie Cooking Tip Sheet - Starting Solids Feeding Guide CLICK TO VIEW WEBINAR

There are a lot of unknowns about being a new parent, and questions about feeding a baby are usually one of the biggest concerns. The current infant formula shortage has added to the confusion. FEED RD and pediatric expert, Meg Davis answers questions about the formula shortage and helps sort the myths from the facts about feeding your baby. Infant Feeding Q&A There are many benefits to breastfeeding for a mother’s and child’s health. Breastfeeding your baby can help strengthen the immune system, decreasing rates of infection including respiratory, gastric, and ear infections. Breastfed babies also have decreased risk of developing allergies and chronic conditions such as diabetes, obesity, and rheumatoid arthritis. Additionally, breastfeeding can reduce a mother’s risk of developing breast cancer, diabetes, and high blood pressure. However, it is important to note that breastfeeding is no simple task for a new mom and often is not an option for many. Whether your child is exclusively breastfed, supplemented with formula, or exclusively formula-fed, what is most important is that your child safely gets the daily required nutrition. Remember, fed is best! Consider consulting with your dietitian or pediatrician to determine the feeding plan that is best for you and your child.       10-12 months: ~7-8oz, ~3 times daily If you have additional questions about feeding your baby, contact us! Or CLICK HERE to schedule an appointment with FEED RD.

Energy drinks are some of the most popular supplements consumed by American teens and young adults. Almost one-third of teens drink them regularly! FEED Founder and registered dietitian, Lara Field, teamed up with Your Teen to discuss all of your energy drink FAQs. Read more here!

Let’s look at the facts Made with Greek yogurt and curry, this chicken salad is packed with protein and flavor. Everything But the Bagel Seasoning adds the perfect flavor to this lightened and simple egg salad .   With extra veggies and Greek yogurt swap, this take on tuna salad will be your new favorite lunch! Last but not least, these lettuce wraps incorporate in-season cherries for the perfect summer chicken salad .

FEED Founder, Lara Field joins Donna Rudolph, founder of Teeny Tiny Treatments for an engaging, thought-provoking talk about work-life balance, the status of children's health, and how to manage healthy eating with a family.  The conversation addresses the pandemic and how it has affected our nutrition and eating habits. Lara also discusses her life at home, how she and her husband approach food, what her parenting journey with feeding has been like, what’s hard for her when it comes to raising kids, and so much more! Click on the link and check it out! https://youtu.be/eYa9M1gFPM8

FEED is growing! We are thrilled to introduce our newest team member, Sara Haas, RD. Read on to find out more about Sara and her unique perspective as a dietitian and culinary expert. With Sara's help, we are so excited to offer our clients more help in the heart of the home– the kitchen! Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. Her In her words, " Sara is the author of Taco! Taco! Taco!  and the co-author of  The Fertility Foods Cookbook . She is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. She has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. To learn more about Sara's services or to schedule an appointment, contact her at sara@feednutrition.com .

Got Milk? Not so fast. According to the US Department of Agriculture, cow’s milk consumption has dropped about 25% in the past 30 years, while plant-based milk alternatives such as almond, soy, and rice, have increased nearly 11% since 1999! A growing number of Americans are choosing milk alternatives because of lactose intolerance, lower fat and calorie options, and enriched nutrients. Before choosing your milk or milk alternative, however, there are some important things to keep in mind! Here’s what to sip and what to skip: Check for protein. Soy milk is the only close contender to equal the 8 grams of protein found in each cup of cow’s milk. Almond, rice, and hemp alternatives ring in at only 1 gram per cup, while coconut and cashew options have less than one gram per serving! Protein keeps us feeling fuller for longer. Thus, if your non-dairy milk is low in protein, consider other protein-packed foods such as Greek yogurt, nuts, whole grains, or even chia or flax seeds to bulk up your morning meal. Look for nutrients. Cow’s milk is packed with nutrients such as calcium, vitamin D, vitamin B-12, and potassium. Check the vitamins and minerals to assure your milk alternative measures up to cow’s milk nutrient levels. Milk is well known for its calcium content, with good reason. Each glass of milk (8 oz.) provides about 300 mg. calcium (approximately 30% of an adult’s daily requirements). However, many milk alternatives contain merely 10% of our daily needs. Skip added sugars. Each cup of cow’s milk has 12 grams of natural sugar, also known as lactose. In contrast, almost all of the sugar found in milk alternatives is from added sugars such as cane sugar, brown rice syrup, etc. Look for unsweetened or original versions of your alternative. Most of these will not have more than 1 or 2 grams of added sugars per cup. Also beware of sugary grain milks that add enzymes to break down starches into sugar such as some oat, rice, or hemp milks, as these can reach as high as 20 grams of sugar per serving! Bottom Line: Milk doesn’t have to be the only way we receive calcium and other important nutrients that it provides. Consider adding Greek yogurt to lunch, snack on cottage cheese, or toss almonds in your breakfast cereal. Dark, leafy greens such as kale, swiss chard, and spinach also are packed with this bone-building mineral. However, to meet our daily requirements through greens alone, you may not have enough room for anything else! It takes about 10 oz. of raw spinach to equal the calcium content in one glass of milk. Further, dark greens contain varying amounts of oxalic acid that binds calcium and reduces absorption. If you choose a milk alternative, be sure to read the ingredients to understand what else may be lurking in your non-dairy beverage! WANT MORE? See this RESEARCH on switching to a non-dairy alternative. WATCH THIS! See LARA on FOX 32 News: March 30, 2016

School is well underway! Are you tired of making lunch yet? It may be hard to believe, but  research suggests  cafeterias provide healthier meals than home-prepped varieties. Does your lunch need a makeover? Below are five of the main complaints with bagged lunches, along with solutions to improve this mid-day meal and show your lunchbox some love: “Half of the lunch comes back home at the end of the day.” This problem is easy to solve and simply means the lunch is TOO BIG. Don’t worry about packing so many choices for lunch, and instead, stick to the basics. Generally, more options mean more packaged foods, such as crackers, chips or cookies. Focus on 3 or 4 items for lunch and keep portions in check. “My kids are bored with the same lunch every day!” The solution here: keep it simple. Typically, kids are creatures of habit and embrace familiarity. Work with them to find a few lunches they love and rotate between 3 or 4 options that are sure to please. “I don’t know what to pack for the main course.” School lunches aren’t formal affairs, so feel free to forget the main course and try a few portioned, healthy favorites. Stick with the rule of five – whole grains, lean protein, fruit, vegetables, and dairy - included for a tasty, nutritious lunch. “I can’t seem to find a snack that’s both healthy and on-the- go.” While it can often seem like a challenge, there are great snack options that deliver on scrumptious taste , nutritional value and convenience. GoGo squeeZ YogurtZ is a delicious new snack made with real yogurt and fruit , has 4 grams of protein, 15% daily value of Calcium and Vitamin D, and no artificial ANYTHING. The best part is – NO fridge needed! The no spoon, no mess pouch delivers a shelf stable healthy snack both you and your kids will love. It’s so cool it doesn’t have to be cold! “I don’t have enough time to pack my kid’s lunch every day.” Empower your children with their food choices by getting them involved! This is a perfect way to not only help them become familiar with healthy food options, but can also give mom and dad a break! By allowing kids to PRACTICE choosing nutritious foods, they will learn how to make the healthiest choices for lunch and beyond. Consider packing the night before, let them choose what to pack, and review their menu tomake sure it fits within your guidelines for a healthy meal! WATCH THIS: Check out  Lara's Lunch Lessons  featured on Fox News! This post is sponsored by GoGo squeeZ, and solely contains opinions of author, Lara Field, registered dietitian, and founder of FEED KIDS, LLC.

March is National Nutrition Month!  To celebrate, we will be posting some very fun and informative blogs throughout March.  To kick it off, we are starting with one of the questions I get asked most, "How do I get my child to eat more vegetables?!?!" Many parents struggle with mealtimes. Not only to get their children to eat, but getting them to eat right.  Current recommendations state kids should get at least 5 fruit and vegetable servings each day.  To increase vegetables in children’s diets, changing the texture, flavor, and appearance can help transform them from garden grazers to carrot cravers in no time! Texture Many kids squirm at the sight of broccoli or peas on their plate. However, by pureeing those vitamin packed veggies and mixing them into a sauce, they become more significantly appealing. Flavor Try grilling red or orange peppers and mixing them into your ground turkey or beef next time you make burgers.  Or chop grilled eggplant or zucchini into your next pasta dish. Experiment with different cooking methods to increase acceptance of veggies. Appearance Concealing vegetables by mixing them into foods your kids already prefer can get them over the hump and have them yearning for more garden greens.  Mix steamed cauliflower into your kid’s macaroni and cheese; the color of cauliflower can blend right into the noodles. Most importantly, talk to your kids about nutrition. Get them involved with the grocery shopping and preparation of meals. Teach them where food comes from.  Sometimes the simple act of involvement can motivate them to try new things. My child is a picky eater, how do I get him/her to try new foods? Picky eating is one of the most common issues in pediatric nutrition. As children grow and learn, they start exercising their independence and testing the limits of their parents’ authority.  However, it is important for parents to always stay in control. The parent’s job is to present foods in an appealing way and in a form the child can handle, and to help children be successful with eating. It is important that parent’s do not pressure a child to eat. This can backfire and cause mealtime disasters. The child’s job is to decide how much to eat.  Nothing more. Parents should avoid short order cooking, and should have a plan for what is being served and stick to it.  Make meals fun. Eat together to promote acceptance of foods; if your child sees you eating your greens they will more likely enjoy them.  Avoid a power struggle over food. Relax and take the time to enjoy the special mealtime with your child.

By Lara Field, MS, RDN, Owner/Founder FEED Nutrition Consulting I had my first breakup when I was nine.  No, I didn’t get dumped during recess, nor was there any sort of love note involved.  I even walked away from the table, so to speak, entirely unscathed.  But opting for salad over steak can do that to a person. Growing up in the suburbs of Chicago in the 1980s, our family meals were paramount.  I was busy with after-school activities, but never busy enough to miss meals, all of which we ate at home with the family.  Some of my favorite family meals were tuna noodle casserole, meatloaf (real beef, never turkey) with mashed potatoes, and fried chicken (with the skin on, of course).  We indulged ourselves by going out to eat every so often as well as helping ourselves to the occasional ice cream or sugary treat.  I never truly overindulged, and I can’t remember consciously thinking about food very often. Then, there came cholesterol. When I was nine, my dad had a routine appointment with his internist that changed his life forever.  He was told that he had two options: change his diet or die an early death.  Perhaps the news wasn’t put quite as harshly as that, but my dad took it to heart (though there were thankfully no heart operations).  My dad’s father and grandfather both had passed away from heart disease when they were in their fifties.  The realization that he had to change his ways or face the same fate was a big wake-up call — for him and our family. If it weren’t for my dad’s struggle with cholesterol, I truly believe I wouldn’t be who I am today.  Once informed of his risk for heart disease, my dad learned everything he could about lowering that risk.  He bought at least ten diet books, learned how to cook, read nutrition labels, quit smoking, and started exercising.  It was his mission to take control of his health, and he took me under his wing to learn along with him. I was an average girl with an average appetite.  I never had a weight problem or high cholesterol, but my dad’s new health habits were making a huge impression on me.  Moreover, I was fascinated by the changes we were making as a family. I will never forget the time I went to one of my friend’s houses after school for a play date.  My friend’s mom was a caterer known for her amazing pastries.  It was a treat to go to her house after school, and I always looked forward to what she would serve.  Until cholesterol, that is. One day, when offered a delicious chocolate brownie, I decided to put my new health habits to good use.  It took all my strength, but I muttered the words, “No, thank you, I would like some grapes instead, please.”  I remember thinking to myself even while I said it, “Who are you kidding? You know you want a brownie!”  Of course it wasn’t fun, but I was taking ownership of my own health, just like my dad was doing.  The days before cholesterol, or “B.C.” as we affectionately call it now, were over. I went on to earn my bachelor’s in science at the University of Illinois at Urbana-Champaign before studying for my master’s in clinical nutrition at Rush University Medical Center.  I loved learning about nutrition and loved sharing my accruing knowledge with my dad even more.  To this day, we still share nutrition tidbits and recipes to better our health together. As a registered dietitian, I am fascinated by my career.  The science is always developing, and we are continuing to learn more about how what we eat affects our health.  And like it or not, the media is obsessed with the topic of nutrition.  Who is eating what and why we need to eat this rather than that is constantly making the news.  As a dietitian, it is my job to clarify misconceptions about what we put in our bodies and whether something helps or hurts us. Still, it wasn’t until I had my first child that I was able to confirm through experience what I had been learning in books.  Yes, I was trained by some of the top nutrition professionals in the best programs in the country, but I really needed to undergo pregnancy and motherhood myself to truly come full circle in my career. As a dietitian specializing in pediatrics, I counsel other parents about picky eating, food allergy management, obesity, and starting their kids on solid food.  But my children have taught me a lot about nutrition as well.  I’ve learned how to be patient, when to give in and when to say no, and — most importantly — how satisfying it is to see my children absorb the principles I teach in my career.  Some parents may not think twice about it, but when my child says the words “More broccoli, please,” it fills my heart with joy. My own kids’ joy in eating healthy food demonstrates the power and purpose of my mission: Feed your kids well while leading by example.  Teach them what to eat, and they will decide how much is right for them.  Provide good options at home, and they will embrace them. My breakup occurred at an early age.  As most people say after the fact, it was tough going through it but for the best in the end.  I am thankful every day that unhealthy eating and I parted ways. This article was originally featured in parenting resource -  Families in the Loop, 2012.