Special Foods for Special kids: Practical Solutions and Great Recipes for children [Paperback]

Todd Adelman (Author)

Book Description

Publication Date: March 15, 2000

"I can't have milk. It hurts my stomach!" "I'm allergic to eggs!" "I get hives from wheat!" To the family of a child on a special diet, meal times can be hard. This important book provides support, recipes, and resouces for parents and caregivers who have children with food allergies or intolerances to milk, gluten, eggs, and other challenges.

Editorial Reviews

About the Author

Jodi Behrend has been an education professional for over 15 years. She is the Executive Director of CLASP Children's Center, where she supervises programs for children.Todd Adelman is a Certified Food Executive and award winning chef. As Director of Food Services at the Brooklyn School for Special Children, he is responsible for the diet of over 600 children and adults.

Product Details

• Paperback: 190 pages
• Publisher: Robert Reed Publishers (March 15, 2000)
• Language: English
• ISBN-10: 1885003382
• ISBN-13: 978-1885003386
• Product Dimensions: 11 x 8.5 x 0.5 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #709,396 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

50 of 53 people found the following review helpful:

1.0 out of 5 stars NOT THE BEST CHOICE, December 21, 2001

By 

Jennifer Nyiri - See all my reviews

This review is from: Special Foods for Special kids: Practical Solutions and Great Recipes for children (Paperback)

If your child has a food allergy, this is not a cookbook I would recommend. It seems to me the authors went through some other cookbook, picking out recipes that sounded like foods kids would like. All they did to call it a book for kids with allergies is list in what you could substitute when a dairy product, eggs, or wheat is listed which is not particularly user-friendly. There is also a danger in that whenever cheese is listed as an ingredient, they simply tell you to substitute "non-dairy cheese." While it does exist, it is not always easy to find and you have to be really careful because most of the so called lactose or dairy free cheeses contain "casein" which is a milk protein-dangerous dangerous dangerous for a milk-allergic child! (I know from experience as my 16 month old has a severe dairy and egg allergy.) You would be much better off with the book by Coss or the one put out by the Food Allergy Network.

16 of 16 people found the following review helpful:

5.0 out of 5 stars Not Just for Kids, June 19, 2000

By 

S. Lenore Slotkin (Long Island City, New York, USA) - See all my reviews

This review is from: Special Foods for Special kids: Practical Solutions and Great Recipes for children (Paperback)

I have found the book to be an excellent resource and cookbook for adults with food allergies as well as for children. While the recipes selected were targeted at the types of food that children like and the types of food that children want to eat to be like other childen, I have found recipes in this book that work well for adults with various food problems. My grown daughter has delevoped an allergy to gluten products recently, (she's in her early 40's) and she has found the book to be very helpful.

Several friends have recently been diagnosed with Type II diabetes and using the book have been able to manage their diets, eat some of their favorite foods and still not increase their sugar intake. All in all, although it says for SPECIAL KIDS, it is for everyone who needs to monitor their intake of certain kids of foods. It is, in the parlance of today's technology, user friedly.

23 of 26 people found the following review helpful:

2.0 out of 5 stars Not the best option, September 27, 2000

By 

Allison Abbe - See all my reviews
(REAL NAME)   

This review is from: Special Foods for Special kids: Practical Solutions and Great Recipes for children (Paperback)

If you are trying to avoid wheat or gluten, this book is not the best choice. The recipes appear to be designed using wheat flour, with gluten-free substitutions listed below each. If you have any experience with gluten-free baking, you know that simply substituting a different kind of flour is often not enough. So far, the recipes I have tried have not turned out very well, and I have had more luck adapting old recipes that are not intended for people with food allergies. This book might be helpful if you are just starting out trying to provide foods for a child with food allergies, and are having trouble coming up with ideas. Otherwise, your money would be better spent on a book by Bette Hagman or Carol Fenster.