Meet Rebekah Langford

Our Feed to Succeed family is growing! We welcomed several registered dietitians to our practice to help with our growing number of early intervention clients. This month, we are excited to introduce Rebekah Langford to our team. We love working with Rebekah and think you and your kids will too.

Rebekah joined our team in recent months, taking on many patients for Gia Diakakis, who is on maternity leave. She just received her certification for seeing early intervention clients and is now working with those patients as well.

Working with kids in particular as an RD, says Rebekah, means that she is surrounded by colleagues who are typically more positive and upbeat. That certainly describes Rebekah.

When not working at F2S, Rebekah works in two outpatient clinics: Preventive Cardiology and a clinic sponsored by Muscular Dystrophy Association that treats neuromuscular diseases, such as spinal muscular atrophy, Duchenne’s, congenital myopathy. The remainder of her time is spent providing inpatient coverage to a variety of areas/services, including the cardiac intensive care unit, NICU, pediatric surgery and general medicine at Lurie Children’s Hospital. She often sees overlap among her patients at Lurie and the patients at F2S.

As a kid, Rebekah was already hard at work cooking

As a kid, Rebekah was already hard at work cooking

Rebekah’s interest in nutrition began in college when she was initially studying to become a pastry chef. She instead directed her passion for baking and cooking to study in a culinary nutrition program at Johnson & Wales University. Her interest in food, culture and cuisine is something she uses every day with patients and families. Rebekah says it is this interest that gives her an edge in her work with families. “I understand that you have to work with people within their culture. I ask what they are eating and then discuss how we can alter that to be helpful in managing their health.”

Working with kids is especially meaningful for Rebekah. “What we do impacts the rest of their lives, and nutrition is a really big part of that.” Plus, says Rebekah, “You can be goofy, talk in funny voices and hang out with super cute babies.”

Introducing All Kids Clinics

Central to our mission as nutrition providers at Feed to Succeed is an understanding that all children deserve the opportunity to receive nutrition support, regardless of their family’s ability to pay. That’s why we are proud to hold monthly clinics for clients with Illinois All Kids insurance. Children who receive early intervention services are already eligible to receive nutrition support, however once these kids age out of EI, they are no longer eligible for coverage. That leaves a lot of children left without nutrition services after age 3.

We are proud to offer monthly clinics for clients with All Kids insurance on the second Wednesday of every month, from 9AM-2PM. Sessions are $20 each. To register, call our office at 847.724.8015 or email info@feedtosucceed.com

All kids

Cooking for 2016

I saw a recent New York Times post on roasted cauliflower (looks amazing, by the way!), with the advice to cook more, instead of trying to eat less for 2016. I couldn’t agree more. With mid-January already on its way, many of us by now have given up on unrealistic New Year’s resolutions. Cooking, though, is always a goal. Every time you accomplish the feat of putting a healthy meal on the table for your family, the next day of starting over again is right around the corner. Sometimes we make cooking a daily habit…and other times we get busy and distracted.

Those times that we make sure to cook at home are when we are eating best–physically and emotionally. Eating homemade meals as a family ensures that we are eating real food, connecting with one another and modeling healthy eating habits for our kids.

So, if you’re like me, you’re hoping to cook more dinners in 2016, despite the work, carpools, homework, sports and appointments that come our way. And because it’s my job, I’ll even offer a great tip for ensuring we all put a real meal on the table most nights: prep ahead! Chop a ton of veggies on a Sunday and put it in a bag in the fridge. Better yet, have your kids do it. You can take it a step further by putting all those veggies on a tray to roast. Drizzle some olive oil and a sprinkle of salt and pepper over it, and then roast it for 45 minutes on 375 degrees. Cook a huge pot of brown rice to go with it, and you’ve got the base of several dinners. You can turn those goods into stir fry, chili, stew or even burritos. With a little organization and effort early in the week, we’ll all be coming home to a fridge full of grub during the week.

Happy and healthy 2016, friends!