It’s no secret that kids can often be picky eaters, and with the abundance of quick and convenient food options, it can be equally tough for parents to make healthy choices. That’s why an Arizona-based internist and lifestyle medicine physician and an alumna of the Michigan State University College of Osteopathic Medicine, Bisi Alli, D.O., launched a joyful, brightly illustrated children’s book designed to inspire families to integrate healthy eating into their daily lives.
Published in June and reaching the number one Hot New Release on Amazon, “Tayo and the Super Produce Pals at the Grocery Store!” interweaves a superhero/superpowers theme throughout the story of a little boy and his mom on a grocery store adventure. The journey features fruits and veggies that come alive to teach healthy habits in a fun, kid-friendly way. The 80-page book does more than tell a story, it also combines kid-friendly activities, plant-powered recipes and evidence-backed tips for readers.
Dr. Alli’s inspiration for the book came from watching her own young son choose plant-powered food in the grocery store. “We call it ‘plant-powered’ because eating plant-based food energizes everyone,” she said. “The story shows kids that vegetables, fruit, beans, nuts/seeds, water and whole grains are fun and power the brain, gut and muscles for an active and healthy life.
“As a physician who cares for adults, I see firsthand how childhood behaviors shape lifelong health, with deep appreciation for the expertise of colleagues in pediatrics and family medicine, who play a pivotal role in managing these early influences. Kids are outnumbered by messages from media, social media and even billboards, and critically, some communities completely lack access to grocery stores, farms, and gardens for fresh produce. I aim to help bridge the gap and demonstrate to children that these foods are for them too.”
Dr. Alli wants “Tayo and the Super Produce Pals at the Grocery Store!” to engage both children and caregivers to help them build a positive relationship with plant-powered food – without pressure or preachiness. She compares it to the Australian cartoon, “Bluey,” which is intended for preschool children, but many parents find they can relate to it because of its authentic portrayal of family life and witty humor.
“I really want this to be a social story that spans all ages,” Dr. Alli said. “The book is written for children, but the other important audience is adults. They're the ones who provide food, and the book helps them see how to encourage and support healthy, plant-powered habits in kids.”
Food can be simple – and more accessible
According to Dr. Alli, the Industrial Revolution marked a pivotal shift in food systems, as people moved away from consuming locally grown, seasonal foods in favor of mass-produced, processed products. This transition introduced new challenges, including the widespread use of synthetic preservatives and additives. These ingredients can affect the brain’s reward system, potentially leading to cravings and overconsumption, so it’s not your fault when these trends in food products later manifest in the body as diseases. While ultra-processed foods often found in vending machines and fast-food places offer convenience and may taste great, the long-term consumption is linked to health risks, such as obesity, hypertension, metabolic disorders, cancers, mood disorders, autoimmune diseases, and other chronic conditions.
“We can make it simple to eat real food,” Dr. Alli explained. “Kids get excited about crunch and color, and the general idea of ‘eating the rainbow!’ Kids also get to teach one another and positively influence each other in eating plant-powered foods. That’s the social contagion.”
Economic inequality, limited access to affordable healthy food and changes in food systems affect communities of all backgrounds, leading to food deserts without grocery stores for miles and food insecurity—the lack of sufficient, nutritious food for a healthy, active life.
The U.S. Dept. of Agriculture (USDA) Economic Research Service reported in 2023 that 13.5% of all U.S. households experienced food insecurity at some point during the year, a statistically significant increase from the prior year. Food insecurity is even higher – nearly 18% – among households with children and is critically rising.
What’s more, a study published by the Journal of the American Medical Association (JAMA) in August found that one in five medical students are food insecure. Food insecurity was even higher among students of color, students with dependents and students needing financial assistance.
“Why would it be any different for med students than it is for the general population?” Dr. Alli asked. “It’s a stark reminder that food insecurity can either impact you directly or someone you know. Addressing this issue is crucial – not only for the well-being of these students but for the future of our healthcare system.”
Fighting an obesity crisis
About 20% of U.S. children and adolescents are considered obese, the highest rate of obesity in America’s history, according to the Centers for Disease Control and Prevention (CDC). Dr. Alli said we are living in a time when advances in weight loss medications are helping people reduce their risk of heart disease, diabetes, dyslipidemia, hypertension and other diseases. However, these medications can have side effects, including a reduction in muscle mass, which increases the risk of frailty, injury and other adverse outcomes without diets rich in plant-based food that provide protein and other macro and micronutrients, and regular exercise.
Regular consumption of ultra-processed food harms the body, Dr. Alli explained. Programs that help connect farms to provide food for local communities have been recently cut. Among other challenges: healthy food often costs more than “junk food,” and it takes on average 15-20 times for a child to become accustomed to a new flavor, which can lead to waste for people who lack resources to repurpose the food or make it taste a different way, so the child likes it, she said. In addition, according to the American Heart Association, schools offering nutrition education dropped from 84.6% in 2000 to 74.1% in 2014.
“Interventions are needed at schools and community centers to teach people about food and how to cook nutrient-dense meals with plant-powered ingredients and in time-efficient ways,” Dr. Alli said. “Also, nutrition education is gradually being integrated into medical curricula to equip future healthcare professionals with the knowledge to address these food-related health issues.”
Eating with intentional alternatives
Dr. Alli emphasizes that not all healthy food has to be fresh. Canned, dried and frozen foods can be high-nutrient dense foods that offer much of the same health benefits that fresh produce does. Frozen fruits and vegetables are typically preserved at their peak ripeness, retaining most of their nutritional value and minimizing nutrient loss compared to fresh produce, which begin to degrade in quality when harvested or ultimately due to spoilage. Choosing canned and packaged foods with only that single ingredient and rinsing canned ingredients under water several times can help reduce added sodium and preservatives, improving their health benefits while cost-effective, she added.
It’s all about trying plant-powered foods as alternatives to ultra-processed products, which are high in added sodium, fat, sugar, and non-nutritive additives, and associated with unintentional weight gain. For example, crunching chips can act as a stress reliever for some people. Dr. Alli recommends taking a walk, even indoors, sitting less in a day, drinking water before eating, and layering rainbow foods an alternative like a crunchy vegetable, nuts/seeds or even dehydrated apples with nut/seed butters.
The book features kid-approved recipes, a “search and find” activity, and includes many tips in addition to Tayo’s illustrated story. It also offers a mission to its young readers “to find one plant-powered food a week, draw it and talk about how it helps their body like Tayo! A lot of kids like to draw or color so it helps engage them. Breaking this transition into fun steps can be great for the whole family,” Dr. Alli said.
"Food is more than just sustenance – it's tied to our emotions, our childhoods, people around us and the societal messages or barriers to food,” Dr. Alli said. “But above all, food is for health. I want this book to be a bridge to that understanding, encouraging kids and adults to see food as a delicious tool for whole body health throughout their lives.”
by Lynn Waldsmith
It’s no secret that kids can often be picky eaters, and with the abundance of quick and convenient food options, it can be equally tough for parents to make healthy choices. That’s why an Arizona-based internist and lifestyle medicine physician and an alumna of the Michigan State University College of Osteopathic Medicine, Bisi Alli, D.O., launched a joyful, brightly illustrated children’s book designed to inspire families to integrate healthy eating into their daily lives.
Published in June and reaching the number one Hot New Release on Amazon, “Tayo and the Super Produce Pals at the Grocery Store!” interweaves a superhero/superpowers theme throughout the story of a little boy and his mom on a grocery store adventure. The journey features fruits and veggies that come alive to teach healthy habits in a fun, kid-friendly way. The 80-page book does more than tell a story, it also combines kid-friendly activities, plant-powered recipes and evidence-backed tips for readers.
Dr. Alli’s inspiration for the book came from watching her own young son choose plant-powered food in the grocery store. “We call it ‘plant-powered’ because eating plant-based food energizes everyone,” she said. “The story shows kids that vegetables, fruit, beans, nuts/seeds, water and whole grains are fun and power the brain, gut and muscles for an active and healthy life.
“As a physician who cares for adults, I see firsthand how childhood behaviors shape lifelong health, with deep appreciation for the expertise of colleagues in pediatrics and family medicine, who play a pivotal role in managing these early influences. Kids are outnumbered by messages from media, social media and even billboards, and critically, some communities completely lack access to grocery stores, farms, and gardens for fresh produce. I aim to help bridge the gap and demonstrate to children that these foods are for them too.”
Dr. Alli wants “Tayo and the Super Produce Pals at the Grocery Store!” to engage both children and caregivers to help them build a positive relationship with plant-powered food – without pressure or preachiness. She compares it to the Australian cartoon, “Bluey,” which is intended for preschool children, but many parents find they can relate to it because of its authentic portrayal of family life and witty humor.
“I really want this to be a social story that spans all ages,” Dr. Alli said. “The book is written for children, but the other important audience is adults. They're the ones who provide food, and the book helps them see how to encourage and support healthy, plant-powered habits in kids.”
Food can be simple – and more accessible
According to Dr. Alli, the Industrial Revolution marked a pivotal shift in food systems, as people moved away from consuming locally grown, seasonal foods in favor of mass-produced, processed products. This transition introduced new challenges, including the widespread use of synthetic preservatives and additives. These ingredients can affect the brain’s reward system, potentially leading to cravings and overconsumption, so it’s not your fault when these trends in food products later manifest in the body as diseases. While ultra-processed foods often found in vending machines and fast-food places offer convenience and may taste great, the long-term consumption is linked to health risks, such as obesity, hypertension, metabolic disorders, cancers, mood disorders, autoimmune diseases, and other chronic conditions.
“We can make it simple to eat real food,” Dr. Alli explained. “Kids get excited about crunch and color, and the general idea of ‘eating the rainbow!’ Kids also get to teach one another and positively influence each other in eating plant-powered foods. That’s the social contagion.”
Economic inequality, limited access to affordable healthy food and changes in food systems affect communities of all backgrounds, leading to food deserts without grocery stores for miles and food insecurity—the lack of sufficient, nutritious food for a healthy, active life.
The U.S. Dept. of Agriculture (USDA) Economic Research Service reported in 2023 that 13.5% of all U.S. households experienced food insecurity at some point during the year, a statistically significant increase from the prior year. Food insecurity is even higher – nearly 18% – among households with children and is critically rising.
What’s more, a study published by the Journal of the American Medical Association (JAMA) in August found that one in five medical students are food insecure. Food insecurity was even higher among students of color, students with dependents and students needing financial assistance.
“Why would it be any different for med students than it is for the general population?” Dr. Alli asked. “It’s a stark reminder that food insecurity can either impact you directly or someone you know. Addressing this issue is crucial – not only for the well-being of these students but for the future of our healthcare system.”
Fighting an obesity crisis
About 20% of U.S. children and adolescents are considered obese, the highest rate of obesity in America’s history, according to the Centers for Disease Control and Prevention (CDC). Dr. Alli said we are living in a time when advances in weight loss medications are helping people reduce their risk of heart disease, diabetes, dyslipidemia, hypertension and other diseases. However, these medications can have side effects, including a reduction in muscle mass, which increases the risk of frailty, injury and other adverse outcomes without diets rich in plant-based food that provide protein and other macro and micronutrients, and regular exercise.
Regular consumption of ultra-processed food harms the body, Dr. Alli explained. Programs that help connect farms to provide food for local communities have been recently cut. Among other challenges: healthy food often costs more than “junk food,” and it takes on average 15-20 times for a child to become accustomed to a new flavor, which can lead to waste for people who lack resources to repurpose the food or make it taste a different way, so the child likes it, she said. In addition, according to the American Heart Association, schools offering nutrition education dropped from 84.6% in 2000 to 74.1% in 2014.
“Interventions are needed at schools and community centers to teach people about food and how to cook nutrient-dense meals with plant-powered ingredients and in time-efficient ways,” Dr. Alli said. “Also, nutrition education is gradually being integrated into medical curricula to equip future healthcare professionals with the knowledge to address these food-related health issues.”
Eating with intentional alternatives
Dr. Alli emphasizes that not all healthy food has to be fresh. Canned, dried and frozen foods can be high-nutrient dense foods that offer much of the same health benefits that fresh produce does. Frozen fruits and vegetables are typically preserved at their peak ripeness, retaining most of their nutritional value and minimizing nutrient loss compared to fresh produce, which begin to degrade in quality when harvested or ultimately due to spoilage. Choosing canned and packaged foods with only that single ingredient and rinsing canned ingredients under water several times can help reduce added sodium and preservatives, improving their health benefits while cost-effective, she added.
It’s all about trying plant-powered foods as alternatives to ultra-processed products, which are high in added sodium, fat, sugar, and non-nutritive additives, and associated with unintentional weight gain. For example, crunching chips can act as a stress reliever for some people. Dr. Alli recommends taking a walk, even indoors, sitting less in a day, drinking water before eating, and layering rainbow foods an alternative like a crunchy vegetable, nuts/seeds or even dehydrated apples with nut/seed butters.
The book features kid-approved recipes, a “search and find” activity, and includes many tips in addition to Tayo’s illustrated story. It also offers a mission to its young readers “to find one plant-powered food a week, draw it and talk about how it helps their body like Tayo! A lot of kids like to draw or color so it helps engage them. Breaking this transition into fun steps can be great for the whole family,” Dr. Alli said.
"Food is more than just sustenance – it's tied to our emotions, our childhoods, people around us and the societal messages or barriers to food,” Dr. Alli said. “But above all, food is for health. I want this book to be a bridge to that understanding, encouraging kids and adults to see food as a delicious tool for whole body health throughout their lives.”
by Lynn Waldsmith