CLASS DESCRIPTION FACILITATOR(S) The non-member rate for this workshop is $45 and the member rate is $30 for 1 Caregiver. Click here to purchase your membership today. This workshop is designed for families with little ones 3-6 months of age anticipating the first solid foods. It's not always easy to know when to start solids, which food to introduce first, or how to safely prepare them for your infant. This class will take all of the guesswork out of giving your baby the best nutrition and a healthy relationship with food right from the start. Throughout the course of this workshop you will cover the following topics; -Understanding when your child is ready for solid food and why-Safe first foods (looking beyond rice cereal and across the globe)-Foods to avoid-How much food to give your child-Food texture and choking hazards-Recommended tool kit for making first feedings fun and stress-free-Discussion of your own relationship with food-Conversation on family mealtime and why it’s important-Recommended resources on healthy eating for you and your growing child Please Note: -Caregivers of the same child are encouraged to attend and receive a discounted registration rate.-Facilitators are professionals who may have their own private practice. They may use their discretion to determine whether an additional fee is needed when their expertise is solicited outside of class. Facilitator Bio: Mandy Murphy Carroll grew up with a love of eating home-cooked meals together in community with family and friends. The power of family meals and seeing food as medicine are what ultimately drove her to pursue a Bachelor of Science in Nutrition at the University of Arizona. She completed her year-long dietetic internship in San Juan, Puerto Rico, and has been credentialed as a Registered Dietitian since 2009. She has worked in a variety of settings as a dietitian: at Marin County's Women, Infants, and Children (WIC) program; at a perinatal clinic; in microbiome, nutrition, and food insecurity-related research with Stanford University, Project Open Hand, and most recently at the University of California, San Francisco. Mandy has two young children who frequently help her cook and prepare meals. Mandy Murphy Carroll grew up with a love of eating home cooked meals together in community with family and friends. The power of family meals and seeing food as medicine are what ultimately drove her to pursue a Bachelors of Science in Nutrition at University of Arizona. She completed her year-long dietetic internship in San Juan, Puerto Rico and has been credentialed as a Registered Dietitian since 2009. She has worked in a variety of settings as a dietitian: at Marin County's Women Infants and Children (WIC) program; at a perinatal clinic; in microbiome, nutrition, and food insecurity related research with Stanford University and University of California San Francisco; and most recently at Project Open Hand. Mandy has two young children who frequently help her cook and prepare meals.
