Designed by a mommy and daddy team (registered dietitian meets digital marketing expert), FlavorBaby is the first and only app designed to help parents raise children who will prefer the flavors of a healthy diet – for life. Utilizing an evidence-based approach and aided by the guidance of an advisory committee comprised of doctors, researchers, registered dieticians, chefs and parents, FlavorBaby makes it easy for parents to shape their children’s palates to create healthy eaters for life. Now eat up!
Mac and Jeanne McLaurin
Professor Hetherington is a Biopsychologist with an interest in human appetite across the life span, with a specialist research focus on child feeding and mother-infant interactions during feeding. She obtained her D.Phil. in Experimental Psychology from the University of Oxford and a B.Sc. in Psychology (1st Class Honours) from the University of Glasgow. Her post-doctoral training included fellowships held at the Johns Hopkins University School of Medicine in Baltimore and the National Institutes of Health in Bethesda. Marion’s research on the weaning process contributed greatly to the development of this app and served to inform aspects of the Habeat project.
Throughout her career as a certified nurse midwife and a failure-to-thrive nurse clinician, Kimberly Kovach Trout has focused on providing safe, high-quality care, including improving nutrition during pregnancy. As a researcher, Dr. Trout is working on establishing evidence-based guidelines for patients with gestational diabetes. She teaches midwifery and women’s health at Penn Nursing and, as a clinician educator, Dr. Trout also works to expand midwifery education and practice in developing countries, where it can dramatically reduce preventable maternal deaths. Her Pilot Study to Increase Fruit and Vegetable Intake in Latina Women, contributed to the creation of the FlavorBaby app.
Tracy is a Clinical Dietician and Certified Lactation Counselor specializing in Neonatology, nutrition support and pediatrics. Her work has included parental education on infant nutrition, nutrition research and data collection, as well as serving on multiple hospital advisory committees. She has a B.S. in Dietetics from the Indiana University and an M.S. in Business Communications from Spalding University.
Jeanne is a nutrition consultant and guest lecturer with a focus on family nutrition and child wellness. Jeanne holds two Masters Degrees in Nutrition from Columbia University, an MS in Applied Physiology and Nutrition and an MEd in community nutrition education. She previously held the position of endocrine dietitian at New York Presbyterian Weill Cornell Medical Center and has earned certification as a health and fitness instructor from the American College of Sports Medicine (ACSM).
Nancy is a qualified chef, food editor and recipe developer. Trained at the Cordon Bleu in Sydney, Australia, she began her culinary career in the kitchen of the critically acclaimed restaurant, Rockpool, working under the tutelage of the internationally famed chef Neil Perry. Working under the Australian Woman’s Weekly brand, She’s published two cook books, Café Favourites and Cooking from the Pantry, and has served as a ghostwriter for celebrity chefs. She also contributed recipes to the cook book Fresh Foods for Babies and Toddlers. She currently serves as an editor for Fine Cooking Magazine and author of her blog The Ripe Earth – a guide to cooking farm fresh food.
Mac is a digital communications expert with an emphasis on food, health and wellness. He began his career creating campaigns for nonprofits such Organ & Tissue Donation, Northshore Hospital, and the CJ Foundation for Sudden Infant Death Syndrome. His award-winning work for global brands as well as local charities and hospitals eventually led to the opening of his own digital marketing firm, Fifteen Degrees. Focused on mobile-optimized educational experiences, his work expanded into the food and nutrition categories with clients such as Cheeses of Europe, Olives from Spain, Little Duck Organics. Today he is the creator of FlavorBaby and, together with his wife Jeanne, is dedicated to the mission of creating a world where all children are healthy, adventurous eaters.
While there are thousands of research articles and studies on Early Flavor Learning, during our 4+ years of studying the subject, a few specific research studies served to shape our thinking more than others. We’d like to thank their authors and acknowledge their important work with the links below:
The flavors of a mother’s diet are transferred to her breast milk. – Helene Hausner
Breast feeding along with early repeated exposure to vegetables (up to 10 tries in a 3-5 day rotation scheme at weaning) increased acceptance of familiar and unfamiliar vegetables at 15-months, 3 years and at 6 years of age. – Andrea Maier-Noth
Gradual step-by-step, repeated exposure to vegetables (in a 4-day rotation) during early weaning lead to infants eating more of those same vegetables, eating them faster, and liking them more. – Marion Hetherington
Additionally, here a few comprehensive literature overviews that examine EFL and its impact on eating behavior later in life:
Early Flavor Learning sets the stage for life-long food habits – Gary Beauchamp
Early Taste Experiences and Later Food Choices – Valentina De Cosmi