From Her Website
Nancy Piho is a force in Washington! In 1999, following 15 years in public relations and marketing in the nation’s capital, she started Nancy Tringali Associates, Inc. (NTA), specializing in communications, media relations, marketing and promotions for clients in the food and beverage industries. Prior to starting NTA, Nancy was a vice president in Food Group in the Washington, D.C. office of Porter Novelli, an international public relations firm.
Before beginning NTA, Nancy was a VP in the Food & Nutrition Practice in the Washington office of Porter Novelli. She launched the National Cancer Institute’s “5 A Day for Better Health Program” with a national press conference and celebrity media tour. Over a three-year period Nancy managed this award-winning program, organizing media luncheons, media desk side briefings, recipe programs, consumer booklets and brochures, and a National Radio PSA Program.
As a 20-year veteran of the food marketing industry, and from her perspective as the mom of two little boys who love to eat, the author can discuss:
Parental attitude: What mom and dad eat, the foods their children are exposed to at young ages, and how they talk to their kids about food.
The all too common ‘children’s meals’ as standard fare. Somewhere along the line, it has become expected that children eat pasta, chicken nuggets, grilled cheese sandwiches, and not much else.
How kids can learn to love just about any new food. Tips from America’s top chefs, who are also parents, on how to get children to try new things at the table.
Tips on going to all-types of restaurants, not just “family-friendly” and how to navigate menus, the wait-staff and more, just about anywhere you want to go, with your children in tow. (Hint from top chefs: They WANT YOU to bring your kids to their restaurant!)
Nancy’s book stands out because of the gentle humor and the real-life situations described throughout. This is a funny, serious and clever approach to introducing children to the foods adults eat. It offers sound nutrition, and draws on direct research with chefs and other food and health professionals. The book offers parents and food-lovers an invitation to take the time for a thoughtful look at what they can do for themselves and the children in their lives. The focus is on the influence of parents in those very early years, how important it is, how brief the time you share can be, and how vitally necessary it is to teach children in a way that will serve them, their health and well-being throughout their lives.