Myth has it that pioneering studies done in the 1920s and '30s by pediatrician Clara Davis proved that if you give a child the full range of possible food choices, he or she will intuitively select a nutritious diet.

In fact, Mary Story and Judith E. Brown, of the University of Minnesota, recently resurrected the study and corrected such notions, explaining that Davis' primary conclusions were that "young children should be offered only foods that have the highest nutritional values," and that given a wide variety of such foods, a child's appetite was a reliable guide to the amount and combination of food that should be consumed.

Truth be known, that means a lot of vegetables, but sometimes even adults have to be enticed to eat them. If cooked vegetables aren't going over well at your house, serve trays with a variety of raw vegetables instead, and a wholesome dip -- yogurt with chopped chives, maybe, or one of these more exotic offerings:

FRENCH ONION TOFU DIP (Makes 1 1/2 cups)

1/2 small onion, minced

1 clove garlic

1/2 small carrot, grated

Pinch chili powder

1/8 teaspoon paprika

2 tablespoons oil

2 tablespoons cider vinegar

1/8 teaspoon black pepper

1/2 pound tofu

Saute' onion, garlic, carrot, chili powder and paprika in oil. Place in blender with cider vinegar and pepper. Add tofu bit by bit, blending smooth with each addition. If the mixture stops moving, turn off blender and stir, then blend again. Add tofu and repeat until all is included.

RUSSIAN TOFU DIP (Makes 1 1/2 cups)

1 tablespoon white miso

1 tablespoon dijon mustard

2 tablespoons oil

3 tablespoons cider vinegar

Dash pepper

Pinch chili powder

1/2 teaspoon dill weed

1/8 teaspoon paprika

1/2 pound tofu

Place all ingredients but tofu in blender. Add tofu bit by bit, blending smooth with each addition. If mixture stops moving, turn off blender and stir, then blend again. Add tofu and repeat until all is included