Nurturing Young Eaters

Nurturing Young Eaters: Guidance for the First 1,000 Days

Nutrition in the first 1,000 days — from conception to age two — lays the foundation for lifelong health, development and eating patterns. Yet many families face barriers to meeting recommendations, and cultural disconnects can undermine trust and effectiveness in counseling.

In this free, 1.0 CPEU-accredited webinar, Dr. Beth Widen and Marina Chaparro, MPH, RDN, CDCES, share evidence-based insights and culturally attuned strategies to support healthy infant and toddler feeding practices among Hispanic families. You’ll explore nutritional needs, feeding challenges, cultural beliefs and practical ways to honor traditions while promoting balanced, nutrient-rich diets.

Key Takeaways:

• Understand the importance of nutrition in the first 1,000 days, including critical nutrients for brain development and growth.
• Review feeding recommendations for infants and toddlers, including the role of iron-rich and animal-source foods.
• Recognize common cultural feeding practices and beliefs among Hispanic families.
• Learn how to bridge cultural disconnects and build trust through culturally curious, respectful counseling.
• Gain practical strategies for adapting traditional meals and supporting families in meeting nutrient needs without losing cultural relevance.

Why Watch:
This webinar provides actionable, culturally relevant insights for dietitians and nutrition professionals working with Hispanic families. By understanding nutritional needs and cultural contexts, you can better support parents in nourishing their children, fostering positive feeding relationships, and laying the groundwork for healthy habits that last a lifetime.

✅ Equip yourself to deliver nutrition education that is inclusive, practical and culturally respectful.

✅ Earn 1.0 FREE CPEU upon completion.
^{This webinar has been approved for 1.0 CPEU for registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered (NDTRs).}

^{This webinar has been funded by National Pork Board.}