• Health professionals play an important role in guiding food and dietary supplement consumption before, during, and after pregnancy – especially during critical periods when infant brain development is sensitive to the availability of nutrients. 

• It is thus essential to emphasize the consumption of foods that provide protein, DHA, iron, folate, choline, zinc, vitamin B12, vitamin A, and vitamin D during these critical developmental periods. 

• Common misconceptions about the benefits of certain foods that offer these essential nutrients, such as eggs, can lead to underconsumption of these foods. 

Hot Topics in Primary Care: Early Life Nutrition and the Developing Brain 

While all macro- and micronutrients are essential for healthy babies, “The developing brain is sensitive to the availability of nutrients during critical periods of pregnancy and infancy, after which neurodevelopmental damage is irreversible [1].”  Foods with nutrients are important for health professionals to highlight before and during pregnancy.  Misconceptions about foods such as eggs and seafood might also be vital to address.  A recent Special Supplement on Hot Topics in Primary Care article, supported by the American Egg Board, summarized the critical role of nutrition during pregnancy on infant neurodevelopment for health professionals. 

Dr. Christifano and Registered Dietitian Lara Bennett highlight several nutrients that are important for a baby’s developing brain, including protein, DHA, iron, folate, iodine, choline, zinc, vitamin B₁₂, vitamin A, and vitamin D.  Food sources of these nutrients include animal-source foods (e.g., poultry, meat, fish, eggs, seafood, dairy foods, liver) and plant-source foods (e.g., tofu, beans, fortified grains, green leafy vegetables, dark chocolate, orange/red/green vegetables).  These foods are recommended to be emphasized as part of an overall healthy dietary pattern during pregnancy, which includes a variety of nutrient-rich fruits and vegetables, whole grains, beans, peas, lentils, and nuts. 

Eggs are one example of a food that contains several nutrients important for neurodevelopment.  In fact, eggs contain various amounts of all the nutrients recommended by the American Academy of Pediatrics for the growth of a baby’s brain [2].  New data show that these nutrients are more than the sum of their individual dietary components, with potential interactions of DHA, lutein + zeaxanthin, and choline on brain development [3, 4].  “Further, maternal egg intake alone is related to markers of fetal neurodevelopment in the third trimester [1, 3].”  These data illustrate the potential value of recommending food sources of nutrients instead of dietary supplements, because of the interaction of the dietary components in the food, which could impact the bioavailability of choline and lutein, for example [5, 6]. 

Despite authoritative recommendations that eggs can be part of healthy dietary patterns [7, 8], many Americans remain confused about the cholesterol content of eggs.  Survey data indicate that forty-two percent of new and expectant parents indicate “high cholesterol” is a barrier to eating more eggs [9].  These data are particularly alarming because of the incredible nutrition package eggs offer to children [10, 11].  Health professionals can help reassure parents that the evidence shows that when eggs are eaten within a healthy dietary pattern, egg consumption does not negatively impact blood cholesterol levels [12].   

Seafood is another “…food group that is nutrient dense and recommended in pregnancy by all major health agencies, but many women still report avoiding it while pregnant [1, 13]…patient-facing information tends to emphasize the risks of mercury consumption without also mentioning the benefits of seafood.”  Survey data indicate women desire more information about healthy seafood consumption during pregnancy, which like eggs, provides essential nutrients for healthy brain development [1]. 

Overall, health professionals play an important role for guiding food and dietary supplement consumption before, during, and after pregnancy, which can help “optimize the health of the next generation [1].”  As just one egg a day contributes ~33% of the choline requirement during pregnancy, eggs can be an easy addition to healthy dietary patterns that support early life nutrition. 

• According to the Dietary Guidelines for Americans, adolescents have low intakes of nutrient-dense foods and beverages, leading to low intakes of phosphorus, magnesium, and choline, and for girls, inadequate protein.  
• New data show that eggs are one way to increase nutrient quality in the diet of adolescents. 
• Regardless of food security status, consuming eggs was related to reduced risk of not getting enough essential nutrients including choline, vitamin A, potassium, folate, calcium, magnesium, vitamin D, iron, vitamin B2, zinc, vitamin E, vitamin C, and protein. 

Food insecurity impacts 17.9% of households with children in the United States [1]. “Sometimes older children in such households suffer the more severe effects of food insecurity, while caregivers and other family members seek to protect younger children from those effects [1].” Poor dietary intake in food insecure households can put some teens at particular nutritional risk during a period of rapid growth [2, 3]. New data show that eggs are one way to increase nutrient quality in the diet of adolescents. 

The average American teen doesn’t get enough of  several nutrients, including calcium, potassium, dietary fiber, vitamin D, protein (girls), iron (girls), folate (girls), vitamins B₆ and B₁₂ (girls), phosphorus, magnesium, and choline (both boys and girls) [4]. According to the Dietary Guidelines for Americans, adolescents have low intakes of nutrient-dense foods and beverages within the grains, dairy, fruits, and vegetables food groups leading to low intakes of phosphorus, magnesium, and choline. Adolescent females also consume less meat, poultry, and eggs compared to adolescent males, and in combination with low consumption of seafood and other protein foods, including beans, peas, and lentils, the result is underconsumption of protein [3]. 

A recent analysis of dietary data from U.S. adolescents aged 14-17 years (2007-2018 National Health and Nutrition Examination Survey (NHANES)) reported current intake of vitamins and minerals, and the impact of adding one egg per day to the diet. In this study, the usual amount of eggs in the diet was categorized into three levels: 1) non-egg consumers; 2) eggs as ingredients in dishes (e.g., egg burritos, egg sandwiches, pastries); or 3) primarily egg dishes (e.g., eggs and omelets).  The teens in this analysis were categorized as food secure or food insecure based on a survey conducted during the NHANES in-home interview [5]. 

In the 14% of U.S. boys and girls aged 14-17 years experiencing food insecurity, 51% did not eat eggs (47% in the food secure group), 32% consumed eggs as ingredients in dishes (39% in the food secure group), and 17% consumed eggs primarily in egg dishes (14% in the food secure group). Regardless of food security status, eating eggs was related to a reduced risk of not getting enough essential nutrients including choline, vitamin A, potassium, folate, calcium, magnesium, vitamin D, iron, vitamin B₂, zinc, vitamin E, vitamin C, and protein. Only 3-23% of adolescents met the Adequate Intake (AI) for choline (varied based on the level of egg intake), but the percentage increased to 33% for food secure adolescents consuming primarily egg dishes. Modeling the addition of an egg to the diet demonstrated improvements for adolescents meeting recommendations for choline, vitamin A, folate, iron, and vitamin B₂ [5].  

Another recent NHANES analysis (2011-2014) found that only 4.4% of 9-18 year olds meet the AI for choline, and modeling the addition of an egg/day resulted in 23% reaching recommended levels [6]. This analysis also demonstrated that including more eggs in the diet of teens can improve intake of lutein + zeaxanthin [6], carotenoids known to be important for eye, and potentially brain health [7]. 

The 2020 Dietary Guidelines Advisory Committee reported that intakes of dairy, dark green vegetables, legumes, poultry, and eggs should be encouraged among pre-teens and adolescents, particularly girls [4]. The new NHANES analysis supports that egg consumption could be encouraged among all adolescents to improve nutrient intake, and “…considering the prevalence of food and nutrition insecurity more tailored strategies may be needed [5].” 

In 2023, America’s egg farmers donated over 50 million eggs to their local food banks and communities, demonstrating their commitment to hunger relief. See our Quick Recipes Using Pantry Staples which provide easy recipes for teens and the entire family to enjoy. 

• The new study published in The Journal of Nutrition involving community-dwelling older adults in the United States, without apparent dementia, from the Rush Memory and Aging Project cohort, reported that weekly consumption of eggs (more than one egg per week) was associated with a 47% reduction in risk of developing Alzheimer’s dementia.¹   
• Dietary choline was the main driver of the relationship between eggs and lower risk of Alzheimer’s dementia — accounting for 39% of the association.¹   
• This is the first time a research study suggests an association between consuming eggs and Alzheimer’s dementia risk, and while this study doesn’t establish cause-and-effect (Alzheimer’s is a complex condition), these data highlight the potential of simple dietary interventions in supporting normal brain health.   
• These findings support that eggs are an important part of a healthy dietary pattern for the aging population. 

At a time where 1 in 10 Americans aged 45+ are currently dealing with subjective cognitive decline, there is growing interest in nutrition’s role in overall brain health.³ This important finding could not have come at a more important time. By 2030, the number of people 65 and older with Alzheimer’s disease may grow to a projected 12.7 million.⁴  

A groundbreaking study recently published in The Journal of Nutrition, involving community-dwelling older adults in the United States, without apparent dementia, from the Rush Memory and Aging Project cohort, reported that weekly consumption of eggs (more than one egg per week) was associated with a 47% reduction in risk of developing Alzheimer’s dementia.^1* The study included 1,024 older adults with an average age of 81.4 years.¹ Participants’ dietary habits were self-reported and other dietary factors were accounted for as part of the analysis.¹ Over an average follow-up period of 6.7 years, 280 participants (27.3%) in the study were diagnosed with Alzheimer’s dementia.¹  

Researchers reported that dietary choline was the main driver of the relationship between eggs and lower risk of Alzheimer’s dementia — accounting for 39% of the association.¹ Whole eggs, with most of their nutrients found in the egg yolk, are one of the most concentrated food sources of choline in the American diet and contribute other nutrients known for supporting brain health, including the omega-3 fatty acid DHA and lutein.^6,7 One large egg contains 150 milligrams of choline, providing 25% of the recommended daily value. 

This research builds on a previous study, which found even limited egg consumption (approximately one egg per week) was linked to a slower rate of memory decline compared to those who did not consume eggs.⁸ This is the first time a research study suggests an association between eating eggs and Alzheimer’s dementia risk, and it highlights the potential of simple dietary interventions in supporting normal brain health. 

 While these results are encouraging, there are limitations to consider. Alzheimer’s dementia is a complex disorder. These data show an association with reduced risk of Alzheimer’s dementia, but do not establish cause-effect. This study relied on self-reported dietary data from the participants, which could have included inherent errors. Further research is needed to confirm these relationships in other diverse populations. 

For more information about how eggs can support brain health at every age and stage, check out this article to learn more. 

* This research study was supported in part by funds from the American Egg Board’s Egg Nutrition Center.  

• Maternal intake of eggs and the nutrients found in eggs (choline, lutein/zeaxanthin, DHA) may have a synergistic association with fetal neurodevelopment, which suggests that eggs provide more nutritional value than just the sum of their parts.
• Since brain development is most rapid between conception and 24 months, pregnant women should be encouraged to include eggs in their diets.

“Brain development is most rapid during the first 1,000 days, from conception to age 24 months, and adequate nutrition is critical for this process.  Key nutrients include fat (particularly long-chain polyunsaturated fatty acids…), protein, iron, iodine, zinc, copper, choline, and the B vitamins.”¹ While there is significant evidence demonstrating a positive impact of single nutrients^2,3 there are no studies that have investigated the interaction of nutrients on fetal brain development.  A new study published in Nutritional Neuroscience found that maternal intake of eggs and nutrients found in eggs (i.e., choline, lutein/zeaxanthin, and docosahexaenoic acid (DHA)) have synergistic associations with fetal neurodevelopment, suggesting eggs are more than the sum of its parts.

This recent study conducted at the University of Kansas Medical Center was a secondary analysis of a randomized controlled trial evaluating the effect of different doses of DHA on fetal and infant brain developmen⁴.  Dietary data were collected to evaluate egg and nutrient intake during pregnancy, and measures of fetal neurodevelopment were assessed at 32 and 36 weeks gestation.  A significant interaction between maternal choline intake and lutein/zeaxanthin intake and fetal brain maturation was found at both 32 and 36 weeks gestation.  The interaction between choline intake, lutein/zeaxanthin intake, and DHA predicted brain maturation at 36 weeks, which suggests a synergistic impact.  Maternal egg intake also predicted measures of fetal neurodevelopment at both 32 and 36 weeks.  The authors conclude that egg consumption should be encouraged among pregnant women.²

Similar results were found in a previous study at the University of North Carolina. In this study, higher human milk choline and lutein levels, as well as higher choline and DHA levels, were associated with better recognition memory in 6-month old infants.³ In this secondary analysis of a larger study with exclusively breastfed infants, the authors concluded, “interactions between human milk nutrients appear important in predicting infant cognition, and there may be a benefit to specific nutrient combinations.”

Eggs provide various amounts of all of the nutrients listed by the American Academy of Pediatrics as essential for brain growth,⁵ including 12% Daily Value (DV) of high quality protein, 6% DV for zinc, 4% DV for iron, 25% DV for choline, 6% DV for folate, 20% DV for iodine, 8% DV for vitamin A, 6% DV for vitamin D, 6% DV for vitamin B₆, 20% DV for vitamin B₁₂, 18 mg α-linolenic acid (ALA), 29 mg docosahexaenoic acid (DHA), as well as 252 mcg lutein + zeaxanthin.⁶  Overall, we know these nutrients are individually linked to brain health, but growing evidence suggests there can be important interactions among key nutrients.^2,3,7  Intervention trials are needed to confirm findings for brain development, however, these new data support recommendations that include egg consumption by pregnant women and children.

For more information about the benefits of choline during pregnancy and beyond, check out this helpful handout about prenatal and infant health.

• The nutrients contained in an egg
• The nutrients eggs provide within the American diet
• Eggs as part of recommended dietary patterns

It is a combination of these three perspectives that gives us a complete story for the value of eggs in human nutrition.

Eggs are a nutrient-dense food

The Nutrition Facts Label highlights the value of eggs as part of healthy diet patterns, providing a good or excellent source of eight essential nutrients: 12% Daily Value (DV) of high quality protein; 15% DV of riboflavin (B₂); 20% DV of vitamin B₁₂; 35% DV of biotin (B₇); 15% DV of pantothenic acid (B₅); 20% DV of iodine; 25% DV of selenium; and 25% DV of choline.  These are the nutrients contained in an egg that, from a human nutrition perspective, are present in meaningful amounts.

Eggs provide key nutrients within the American diet

Another way to look at the nutritional value of eggs is with national data of what Americans actually eat (What We Eat in America, which is part of the National Health and Nutrition Examination Survey (NHANES)).  The NHANES is an ongoing nationally representative cross-sectional analysis of the U.S. population that allows evaluation of typical dietary habits, including the nutrient contribution of eggs. 

The NHANES 2015-2018 data show that, on average, eggs contribute 25% of the essential fatty acid docosahexaenoic acid (DHA) to the diet, 22% of the choline, 12% of the vitamin D, 8% of the lutein + zeaxanthin, 8% of the selenium, 7% of the vitamin A, 6% of the riboflavin, 5% of the vitamin B₁₂ and protein, among other nutrients, for Americans 19+ years of age.  For American children 2-18 years of age, eggs contribute an average of 37% of the DHA, 19% of the choline, 11% of the lutein + zeaxanthin, 6% of the vitamin D and selenium, and 5% of the vitamin A and riboflavin to the diet.  What’s interesting is that while eggs have small amounts of the omega-3 fatty acid DHA (~29 mg), because they are so commonly consumed – they are in more than 94% of American households– they contribute to more than a quarter of the DHA intake of Americans, on average. And although higher levels of DHA can be found in fish and seafood, eggs contribute a higher percentage of DHA because Americans do not consume very much fish and seafood.

Eggs fit into healthy dietary patterns

Finally, eggs can be viewed as an important component of healthy dietary patterns, identified as a nutrient-dense food by the DGA: “Vegetables, fruits, whole grains, seafood, eggs, beans, peas, and lentils, unsalted nuts and seeds, fat-free and low-fat dairy products, and lean meats and poultry—when prepared with no or little added sugars, saturated fat, and sodium—are nutrient-dense foods.”  The DGA recommends eggs across the lifespan as part of example dietary patterns, including the U.S.-Style Dietary Pattern, the Healthy Vegetarian Dietary Pattern, and the Healthy Mediterranean-Style Dietary Pattern.  Similarly, the American Heart Association has highlighted the value of eggs as part of healthy dietary patterns across the lifespan.

Overall, there are multiple ways to think of the nutritional value of an egg.  These different perspectives continue to build a story of the nutrient contribution of eggs across the lifespan, from babies to older adults!

Dietitians play an integral role in promoting sustainability because they are highly skilled in translating complex science to patients and harness interpersonal skills to change patient behavior. Plus, dietitians understand the importance of both healthy diets and promoting a sustainable food system.

As such, dietitians recommend certain foods to patients to promote good nutrition and other health goals. Eggs and beans have long been regarded as highly nutritious foods – both are a source of protein and key nutrients. In addition to being nutritious foods to include in the diet, the UNFSS formally recognized eggs and beans as “star ingredients” as part of World Food Day 2021. The UNFSS video, When Is An Egg Not Just An Egg?, highlights the key role that eggs play in diets around the world; they’re accessible, nutritious, and full of potential for fueling our bodies. The video The Magic of Beans highlighted beans as a versatile, affordable, and nutritious food for people around the world. These videos help promote the importance of food systems conversations and show that eggs and beans are fuel for our future.

So, what do you mean by food systems?

Food systems refer to the collective activities involved in the production, processing, transportation, consumption, and disposal of food. They encompass the physical health of people, as well as healthy environments, economies, and cultures. Registered dietitians play a critical role in food systems, helping patients build nutritious dietary patterns while considering the affordability, accessibility, and cultural context of food choices.

And, what happened at the UNFSS and why is it important?

UNFSS was convened as part of the Decade of Action on Nutrition to achieve the Sustainable Development Goals(SDGs). Promoted as a “people’s summit,” UNFSS assembled key actors across global food systems, with over 51,000 attendees from 193 countries. It included five Action Tracks to draw on the expertise of different stakeholders, two of which included nutrition and sustainable consumption:

• Action Track 1 concentrated on ensuring access to safe and nutritious food for all, with the goal of ending hunger and malnutrition in all its forms. This Action Track launched conversations on food safety, access to school meals, workforce nutrition, and more.
• Action Track 2 covered sustainable consumption patterns, looking to build consumer demand for sustainably produced food, strengthen local value chains, improve nutrition, and promote the reuse and recycling of food resources. This Action Track examined the role of food environments, demand creation, and food loss and waste.

UNFSS was the first major global gathering around food systems. It resulted in coalition-building among stakeholders, national commitments from governments, and cross-cutting priorities for global nutrition organizations. Undoubtedly, the high-level conversations launched at UNFSS will drive nutrition commitments and food policy for decades to come.

Interested in learning how you can take action on food systems? Follow UNFSS on Twitter or Instagram for announcements of new coalitions, podcasts on global food systems, as well as opportunities for health professionals and other stakeholders to get involved.

Previously, a randomized, double-blind, controlled feeding study found that higher maternal choline supplementation during the third trimester of pregnancy (930 vs. 480 mg/day) improved infant information processing speed (a measure of cognitive function).  Importantly, a benefit was also seen at the lower level of intake for infants born to mothers who were enrolled in the study for a greater duration of pregnancy.  The authors concluded, “even modest increases in maternal choline intake during pregnancy may produce cognitive benefits for offspring.”³

As a follow-up, the same children from this initial study were assessed at seven years old.  Children born to women who were in the 930 mg supplementation group demonstrated superior performance in sustained attention (a measure of cognitive function), compared to children in the 480 mg supplementation group.⁴  The long-term benefits of choline supplementation during pregnancy are hypothesized to be at least partly due to lasting changes during brain development, which would be consistent with animal studies.  While these results strongly support a beneficial impact of higher choline intake during pregnancy, the authors recommend larger studies in more diverse populations to confirm the observations.  Further, more research is needed to determine the optimal level of choline intake during pregnancy.

Most Americans, including pregnant women (average choline intake of 350 mg/day), do not meet the Adequate Intake for choline.^2,4,5  With these new human data supporting the critical role of higher choline intake during early life, consuming choline-rich foods (along with a supplement if indicated), are encouraged as part of healthy dietary patterns.^5,6  Importantly, one large egg provides several nutrients essential for brain growth, including 150 mg choline.^7,8  A large egg also provides 252 mcg of lutein + zeaxanthin, carotenoids with emerging evidence linking to brain development and health.⁹  Other nutrient-rich foods that can help provide choline to the diet include meat, soybeans, poultry, fish, dairy products, potatoes with skin, wheat germ, quinoa, cruciferous vegetables, nuts, and seeds.¹⁰

“Meeting nutrient needs through foods and beverages is preferred, but women who are concerned about meeting recommendations should speak with their healthcare provider to determine whether choline supplementation is appropriate.”¹¹  For more information about choline, see the National Institutes of Health Choline Fact Sheet for Health Professionals and Choline Throughout the Lifespan article. For recipe inspiration, check out IncredibleEgg.org.

This randomized, controlled trial included two dietary interventions: 1) six weeks of an exclusively plant-based diet with no animal-sourced foods or, 2) six weeks of an exclusively plant-based diet + 2 eggs per day. Participants were individuals at risk for T2DM.

Results showed that including two eggs per day in the otherwise exclusively plant-based diet had no impact on measures of cardiometabolic health, including endothelial function, lipid profile, blood pressure, insulin sensitivity, or body weight, despite an expected increase in dietary cholesterol intake. This is consistent with dietary recommendations that indicate eggs can be part of overall healthy diet patterns.² Importantly, including eggs in a plant-based diet did significantly improve selenium and choline intakes, while there was a decrease in calcium and vitamin K intake.

Choline is important for the brain, nervous system and membranes that surround the body’s cells.^3,4  Importantly, the plant-based diet + eggs significantly improved dietary choline intake, but at 410 mg/day, this still does not reach the Adequate Intake (AI) for women. These data show that careful planning is required to meet choline intake, and it might be especially difficult to meet the AI without eating eggs or taking a dietary supplement.⁵ Additionally, selenium has wide ranging functions and can support overall cardiovascular and immune health.⁶

This study is particularly strong in demonstrating the value of eggs as part of plant-based diets because other animal-sourced foods have been removed from the intervention. In this way, these new data were able to isolate the impact of eggs and showed no impact on indicators of cardiometabolic health.  However, animal-sourced foods can be important for meeting nutrient needs, as illustrated by inadequate calcium during this study potentially due to exclusion of dairy foods. 

Overall, this new study demonstrates that consuming two eggs daily as part of plant-based diets does not impact cardiometabolic risk factors in adults at risk for T2DM. The authors state, “Eggs could be used as an adjuvant to enhance plant-based diets that are typically recommended for those at risk of T2DM.¹”  While larger trials are needed, these new data build on existing literature demonstrating the value of eggs as part of healthy diet patterns for people who have diabetes or are at risk for diabetes.^7-11

In order to help HCPs offer their patients and clients comprehensive information on eggs as a first food for growth and development, allergy risk reduction, and feeding tips, we created “Make Every Bite Count” booklets (download here) and a poster (download here) that can be printed and shared. Why is this information important to share with parents and caregivers? Keep reading! 

The newly released 2020-2025 Dietary Guidelines for Americans include recommendations for birth to 24 months old, and specifically recommend eggs as an important first food for infants and toddlers, as well as for pregnant women and lactating moms.¹ This historic recommendation, coupled with the evolving evidence about infant feeding and allergen guidance from the American Academy of Pediatrics, arms practitioners with a clear message, “Parents can make every bite count by feeding eggs as a fundamental first food.”

In 2019, the American Academy of Pediatrics (AAP) updated their policy on the introduction of potentially allergenic complementary foods. Feeding common food allergens, such as eggs, when a baby is developmentally ready (between 4-6 months) may actually reduce the chances of developing an allergy to that food.²

Additionally, in their 2018 policy statement advocating for improving nutrition in the first 1,000 days, the AAP stated: “Although all nutrients are necessary for brain growth, key nutrients that support neurodevelopment include protein; zinc; iron; choline; folate; iodine; vitamins A, D, B6, and B12; and long-chain polyunsaturated fatty acids. Failure to provide key nutrients during this critical period of brain development may result in lifelong deficits in brain function despite subsequent nutrient repletion.”³

Eggs are affordable, accessible, and versatile. Eggs contain various amounts of all the nutrients listed by the AAP as essential for brain growth, including being an excellent source of choline, which plays a vital role in neurocognition during the first 1,000 days of life. With 90% of brain growth happening before kindergarten, eggs help make every bite count, especially when babies are just being introduced to solid foods. These recommendations confirm what the science has shown: eggs provide critical nutritional support for brain health, and they play a crucial role in infant development and prenatal health. Just one large egg provides the daily choline needs for babies and toddlers, and two large eggs provide more than half of daily choline needs for lactating moms.

Eggs are a nutrient-dense powerhouse. They provide an excellent source of vitamin B12, biotin, iodine, selenium, and choline; a good source of high-quality protein, riboflavin, and pantothenic acid; as well as the carotenoids lutein and zeaxanthin.⁴

For more information and shareable handouts, videos, and more visit our materials page. 

To view the recorded class click here.

Handouts associated with the class can be accessed here and here. 

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Do you work with new parents or caregivers looking for information on how to introduce solid foods to babies? Or maybe your family has welcomed a new addition and you’d like a refresher on “nutrition for baby” 101? Egg Enthusiasts and Registered Dietitians Sara Haas and Lara Field of FEED Nutrition Counseling discuss the basics of feeding babies in this free class. Lara breaks down the science of feeding new babies and provides expert tips on when and how to start solid foods, while Sara brings the conversation to the kitchen and shows how to put these concepts into practice.

Feel free to share this on-demand class with your clients and audiences!