Breast-Feeding Benefits Baby--and Mom too!

Did you know there are just as many health benefits for breast-feeding moms as there are for babies?
Breast fed babies get all the nourishment they need, receive antibody protection, digest milk easier and develop a stronger jaw--a result of increased sucking when feeding. Moms benefits include faster weight loss, quicker slimming of the abdomen, and decreased risk of developing breast and ovarian cancer as well as osteoporosis.
In addition to health benefits, the bonding that occurs during breast feeding makes it a special choice. This week is world breast feeding week (August 3 to 7)--a good time to help a pregnant mom learn the benefits of breast feeding. Helping a mom make the decision to breast feed requires education of benefits and technique, support of family and job, and comfort with the idea.
If you are considering breast feeding or know someone who is, take the time to learn the facts on feeding babies.

Breakfast gets kids going and growing

Getting kids off to school can often be a struggle. In the hustle and bustle, don't skip the most important meal of the day.
Breakfast is essential to kids' performance in the classroom and even their attendance. Children who eat breakfast miss fewer days of school and are tardy less often. Breakfast eaters also have better problem-solving skills, hand-eye coordination and the ability to concentrate.
If time is an issue, make breakfast easy. Try yogurt mixed with cereal and fruit; a cereal bar with a glass of milk and a piece of fruit; a peanut butter sandwich with a glass of milk or a pita stuffed with low-fat cheese and salsa. If your kids don't like traditional breakfast fare, leftover pasta, pizza or other favorites work just as well. The key is to fuel up for learning.

July Snack Ideas

Magical Layered Juice
What you need:
1/4 cup chilled fruit nectar — apricot or peach1/4 cup fruit punch drink6 oz. glass
What to do:
Pour fruit nectar into glass.
Tilt the glass and slowly add the fruit punch.
Do not stir.
Makes one serving

Wigglie Shapes
What you need:
10 oz. frozen fruit — such as strawberries, raspberries, or blueberries12 oz. can of lemon-lime carbonated soda3 envelopes unflavored gelatin6 oz. can lemonade concentrate4 oz. frozen whipped dessert topping11x7x2 inch baking panCookie cutters or knife
What to do:
Thaw frozen dessert topping.
Line pan with plastic wrap.
In a blender or food processor, blend fruit with _ cup of the lemon-lime soda until smooth. Set aside.
Pour remaining soda in medium saucepan, sprinkle the gelatin on top, and let stand for 5 minutes.
Heat on low stirring constantly until gelatin dissolves. Remove from heat.
Stir in frozen lemonade concentrate until melted, then the fruit mixture and thawed whipped topping. Mix well.
Pour mixture into lined baking pan.
Cover and chill until firm.
Invert gelatin mixture onto a cutting board and remove plastic wrap.
Use cookie cutters or knife to cut out shapes.
Makes about 36 one and a half inch pieces.

Crunchy Banana Chunks
What you need:
2 or 3 bananasSoft-style cream cheese spreadGraham cracker crumbs, coconut, or shredded carrot
What to do:
Soften cream cheese spread
Cut bananas into 1 1/2 in. chunks
Spread with softened cream cheese
Roll in graham cracker crumbs, coconut, or shredded carrot
*Please note — Be aware that infants and young children can choke easily on some foods, such as nuts, popcorn, fruit seeds, pieces of hot dog or bacon, and some raw vegetables such as carrots and celery. Using grated or finely chopped foods may reduce the risk of choking.

June Snack Ideas

Apple Sandwich
Who ever heard of an apple sandwich? Try this for something different.
What you need:
1 apple
Peanut butter, cream cheese, or cheddar cheese spread
Dull knife for spreading
What to do:
Slice apple across, making six to eight slices
Spread peanut butter or cheese spread on one slice, then top with a second slice to make a sandwich.
*Please note: Infants and young children can choke easily on some foods, such as nuts, popcorn, fruit seeds or pits, pieces of hot dogs or bacon, and some raw vegetables and fruits, such as carrots, celery, apples, and grapes. Using grated or finely chopped foods may reduce the risk of choking. Never leave an infant or young child alone while eating.
Fruit 'n Cream Pie
This yummy concoction is full of good things to eat.
What you need:
2 cups graham cracker crumbs
3/4 cup margarine or butter - softened
1 to 2 cups fresh fruit – strawberries, blueberries, peaches, etc.
2 eight ounce containers of flavored yogurt
Bowl, spoon, pie pan
What to do:
Mix graham cracker crumbs and softened margarine or butter in bowl.
Press the crumb mixture into a pie pan.
Place the fruit on the crust in the pan.
Pour yogurt over the fruit in to pie pan.
Place in freezer for at least an hour until yogurt is firm.
When ready to serve, cut slices, and allow to thaw for a bit until ready to eat.

Pick-and-Choose Popcorn — Add some variety when making popcorn for family snacks.
*Caution: Be aware that infants and young children can choke easily on some foods, such as nuts, popcorn, fruit seeds or pits, pieces of hot dogs or bacon, and some raw vegetables such as carrots and celery. Using grated or finely chopped foods may reduce the risk of choking.
What you need:
4 to 6 cups popcorn (about 1/4 cup unpopped)
Parmesan cheese
Taco seasoning
Cheese seasoning
Margarine
Parmesan Seasoning
Stir together 2 tablespoons melted margarine with 2 tablespoons grated Parmesan cheese. Toss with warm popped popcorn.
Taco Seasoning
Stir together 2 tablespoons melted margarine with 1 teaspoon taco seasoning mix. Toss with warm popped popcorn.
Cheese Seasoning
Stir together 2 tablespoons melted margarine with 1 tablespoon grated American cheese food. Toss with warm popped popcorn.
Taco-Cheese Popcorn
Mix some of the taco seasoning mix with the American cheese mix and toss with the warm popped popcorn.

Pudding Pops
What you need:
1 small package instant pudding mix
2 cups skim or low-fat milk
6 three-ounce size paper cups
Aluminum foil
Wooden sticks
What to do:
Prepare pudding according to directions and pour into three-ounce paper cups.
Cover each cup with a small piece of foil and put in the freezer for about 15 minutes.
Remove the cups from the freezer. Insert a wooden stick through the foil covering each cup and push to the bottom of the cup.
Return the cups to the freezer and freeze until the pudding is hard.
When ready to eat, peel off the paper cup. If necessary, run hot tap water over the cup to loosen the pop.
Makes 6 pops.
(For vanilla/chocolate pops, make both vanilla and chocolate puddings and pour equal amounts into each cup. For a marbled effect, stir gently with the end of a spoon.)
Applesauce Pops2 (16 ounce) cans of apple sauceSpoon applesauce into 5-6 oz. paper cups (1/2 cup applesauce per cup). Insert a plastic spoon for a handle. Cover and freeze until firm. To remove the pop, hold the paper cup under hot water for a few seconds. Enjoy! Makes 7 servings.Cheese Spread1 pound American cheese, cubed1/2 cup plain yogurt1/2 teaspoon pepper1/2 teaspoon chivesBlend the cheese and yogurt together in a blender until smooth. Add seasoning and mix thoroughly. Allow your children to practice spreading their own cheese spread onto bread or crackers.
Orange Milk Drink2 cups fluid milk2 cups water1 (6 ounce) can orange juice concentrate, thawed1/4 teaspoon almond extract (optional)Combine all ingredients together in a covered pitcher. Beat or shake the ingredients until thoroughly mixed. Serve immediately. Serves 5-6.

May Snack Ideas

Try the following cool recipes as the spring heats up into summer!Creative Peanut Butter Sandwiches
Applesauce/Raisin Peanut Butter Spread
What you need:
3/4 cup peanut butter
1/3 cup unsweetened applesauce
1/4 cup raisins
Dash of ground cinnamon
What to do:
Stir together peanut butter, applesauce, raisins, and cinnamon
Spread on crackers, bagels, or bread
Variations:
Banana Peanut Butter
Stir together 3/4 cup peanut butter with 1 chopped small banana
Crunchy Peanut Butter
Stir together 3/4 cup peanut butter with 1/2 cup finely chopped celery
Tropical Peanut Butter
Stir together 2/3 cup peanut butter, one 8 ounce can of drained crushed pineapple, and 1/4 cup coconut.
Apple Peanut Butter
Stir together 3/4 cup peanut butter, 1 chopped apple, and 1/2 cup shredded cheese

Smoothies
Peach Smoothie
Blend together one 8 ounce carton of low-fat peach yogurt with an 8 3/4 ounce can of drained peaches. Add 6 to 8 ice cubes one at a time, blending to form a slush.
Makes 3 servings.
Oreo Smoothie
Blend together 1 cup chocolate ice cream and 1/2 cup milk. Add one Oreo cookie and blend until coarsely crushed.
Makes 2 servings.
Apple Gelatin1 heaping tablespoon of unflavored gelatin2 Cups apple juice, 100% fruit juice2 teaspoons sugarDissolve gelatin in juice. Stir until dissolved. Boil gelatin mixture and stir. If you have extra fruit you could add it to the gelatin mixture at this point (canned pears, fruit cocktail, or canned peaches work well). Pour into mold or pan and refrigerate until gelled (usually takes about 3 hours). Makes 6 servings.

Cottage Cheese and Pineapple3/4 Cup crushed pineapple, canned3/4 Cup cottage cheeseDrain pineapple and combine with cottage cheese. Makes 6 servings..


Fruity Coleslaw2 Cups shredded cabbage1/2 Cup shredded carrot1/4 cup crushed pineapple, canned2 teaspoons Raisins2 Tablespoons mayonnaiseShred cabbage and carrots and drain pineapple. Combine first four ingredient and chill. Add mayonnaise, mix, and serve. Makes 6 servings.

Fruit Shake2 large bananas1/2 Cup frozen sliced strawberries1-1/2 Cups orange juiceMix all ingredients in blender until smooth. If you do not have a blender available, you can try mashing the fruit in a plastic bowl with a tight fitting lid, add juice, cover, and shake vigorously. Refrigerate until time to serve. Makes 6 servings

April Snack Ideas

What you need:
2 cups dried apricots, or banana or apple chips
1 cup Chex cereal — wheat, rice, corn
1 cup peanuts or unblanched whole almonds
1/2 cup pumpkin seeds
*Caution: Young children may choke easily on some foods, such as nuts, seeds, and raw vegetables like carrots or celery sticks. Carefully watch children while they are eating these foods.
What to do:
Combine fruit, cereal, nuts, and seeds in a plastic bag.
Shake well
Store in closed bag on airtight container
Keeps up to one month
Makes 4 cups
Rocket Ship Salad
What you need:
1 large banana
1 small can of pineapple chunks
2/3 cup low-fat cottage cheese
What to do:
Peel banana, cut in half crosswise and lengthwise
Place each banana quarter with long flat side down on plate, with the point at the top
Place a pineapple chunk on each side of the banana, near the cut side, to form the base
Spoon some cottage cheese around the bottom to resemble the rocket’s exhaust
Makes 4 servings

No-Bake Cookies2 cups sugar1/2 cup margarine1/2 cup milk1/4 cup cocoa1 teaspoon vanilla3 cups oatmeal (not instant)Boil sugar, margarine, milk, and cocoa together for 3 minutes. Remove from heat and add other ingredients. Drop by teaspoonfuls on waxed paper. Makes 3 dozen.Fun With FoodThe children will have a great time on April Fool's Day with this snack activity. Have the children design a portrait of themselves with their food. Give them each a peach or pear for their bodies and a hard boiled egg for their heads. Hair can be made with grated cheese, carrots, or sprouts. If you don't have much to work with, put out what you do have and ask the kids to create something themselves. You will be surprised at what they come up with!Other snack ideas for April Fool's - Serve juice in a bowl and snacks in a cup!

January Snack Ideas

Warm Winter Refresher
Have this warm drink ready for your kids when they come in from the cold.
What you need:
3 cups apple juice
1 1/2 cups unsweetened white grape juice
6 orange slices – cut in half
What to do:
Combine juices in a large saucepan and heat until warm.
Pour into cups or mugs,
Float orange slice in each.
Makes twelve four ounce servings.

Saucy Waffles
A welcome warm snack on a cold winter day!
What you need:
4 frozen waffle sections
1 cup applesauce
What to do:
Heat applesauce over medium heat to warm it up.
Toast waffles in toaster.
Spoon some applesauce over each waffle.
Enjoy a yummy snack! Serves four.
Veggie Nuggets
1 egg3 tablespoons lowfat milk3 3/4 cups crushed corn flakes cereal2 cups of vegetables — cut in chunks(i.e. carrots, broccoli, zucchini, mushrooms)
Heat oven to 400 degrees F.
Mix egg and milk well in a bowl.
Put crushed cereal in a plastic bag, dip some of the vegetables into the egg mixture, then add to the bag of cereal. Seal the bag and shake to coat the vegetables. Place the coated vegetables on a baking pan. Repeat with the remaining vegetables.
Bake the vegetables for 15 minutes. Serve warm with dip (see recipe below) or your favorite lowfat ranch-style salad dressing.

Dip for Nuggets
8 ounce can pineapple1/4 cup barbecue sauce
Blend pineapple and barbecue sauce together in blender until smooth.Pour into saucepan and heat over low heat.Serve with vegetable nuggets.Serves four.

Gingerbread People2/3 cup margarine3/4 cup baking molasses1/2 tsp. salt1 tsp. cloves1 egg1/2 tsp. baking powder2 tsp. ginger3 cups flour1/2 cup sugar1 tsp. baking soda1 tsp. cinnamonMeasure and mix margarine, sugar, egg, and molasses. Sift together baking powder, baking soda, ginger, cinnamon, cloves, and flour, and salt. Have children cut out cookies with a cookie cutter. Bake cookies for 10 minutes at 375 degrees.Icing: Mix confectioner's sugar and water. Add a few drops of vanilla or lemon flavoring. Can add color to icing a few drops of food coloring. Use a separate bowl for each color.Applesauce6 tart apples1-1/4 cups water3-4 tbsp. sugarCinnamonPeel, core, and slice the apples. Put them into a pan and add water. Cover and simmer until the apples are tender - about 20-30 minutes. Add sugar and cinnamon to taste. Makes 12 small servings.

Better Methods of Cooking

Sprouting Sprouted dals or legumes, lightly cooked or raw are eaten all over the country. Sprouting improves digestibility and nutrition value, as there is an increase in vitamins B and C, and folic acid. Malting To malt, the grain is dampened to allow it to germinate. It is then dried, de-husked and milled. The malting process increases vitamin B and iron content. Porridge made from malted flour is less viscous, so more flour can be used to make porridge compared to the ordinary flour. This increases the energy density of food. A cup of porridge made from malted grain has more calories than a cup of porridge made from unmalted grain. Milling While milling is necessary to convert cereals into flour, quite a lot of nutrients, for example, vitamin B, calcium, iron and proteins, are lost in the process. Parboiling rice before milling preserves more nutrients. Traditional beliefs There are many age-old beliefs regarding hot and cold foods and many properties are attributed to various foods. Banana is believed to produce cough and phlegm. Orange is considered 'cold' and undesirable when the baby has a cold. Mango is 'hot' food but becomes 'cool' when soaked in water for some time. Cereals are supposed to be bad for the liver. You may wonder who is right -- the doctor, your mother, mother-in-law or neighbours. Actually there are so many equally nutritious foods to choose from that you can successfully feed your child as well as keep peace in the house. Remember, no one food is a must for the child. Fruits and dal can be given if his granny has doubts about cereals. One vegetable can be substituted for another. In winter, extra milk, kheer or panir can be given instead of curd, and so on.

Balanced Diet

If you are taking a good mixture of cereals like wheat or rice, dal, legumes, green vegetables, fruits and some milk or milk products, your diet is automatically balanced. Non-vegetarians can include some meat, fish and eggs for proteins and have less milk or curd.Even if one does not have milk, meat or fish but enough of dal, groundnut or some other nuts, there cannot be a deficiency of proteins in the diet. Vegetable proteins, however, are not of the same quality as those of meat, fish, egg or milk and it is advisable that the vegetarian diet include some milk and milk products. Calories are a measure of energy. Energy is required for growth and activity. The energy value of foods is usually measured in calories, or more correctly, in kilocalories (Kcal). A baby needs 120 calories per kg of body weight per day. On an average a baby of one to two years needs 1000 calories daily. This is about half of what the mother eats. This, to many people, sounds incredible but is nonetheless true. The bulk of the ordinary Indian diet presents a problem. An adult can consume four times the food as compared to a child of two years, though his needs are only double that of the child. So the baby needs to be fed more frequently, particularly when, in the second year, the quantity of milk is reduced and the major part of the diet consists of ordinary household food. Addition of a little butter, oil or ghee, increases the energy density and the child needs to eat less bulk. After the age of one year, an approximation to the child's energy needs can be made by adding 100 calories for every year of his life, e.g., a child of five years needs 1400 calories daily. Protein is required for the growth and maintenance of the body. If sufficient calories are not consumed, proteins are diverted for the supply of energy rather than for body-building. Egg, milk, meat and fish are considered to the sources of good quality proteins.Proteins of vegetable origin are not so well balanced, but by a judicious mixture of cereals and dal, the deficiency can be made up. The Indian meal pattern of dal and rice or dal and roti is a very sensible one. Addition of milk's adds to the quality of proteins. Legumes are a rich source of protein and contain as much as 20 to 25 percent protein. Soybean contains 40 percent protein. Cereals also contain protein, the content varying from seven percent in rice to about 12 percent in wheat. The rest fall in between. Oil seeds such as groundnut are also a rich source and because of the oil content, they are rich in calories as well. While we need an adequate amount of protein for growth and health, the importance of proteins has been over stressed. There are all kinds of high protein foods and biscuits in the market and persuasive advertisements to go along with them.It has to be remembered that if you are eating enough of the kind of food mentioned earlier, you are eating enough proteins and do not need any special protein-rich foods. A child on one year needs about 15 gms of protein which increases to 20 to 22 gms between four to six years and 40 gms to 45 gms between 10 to 12 years. During pregnancy the requirement of protein is about 55 gms and during lactation about 65 gms. Fats are derived from animal or plant sources and supply nine calories per gram compared to four calories per gram of carbohydrates and proteins. Usually, affluent people have too much fat in their diet, while the less affluent do not have enough. Calcium is required for the formation of bones and teeth so children need relatively more than adults. Milk is an excellent source; millet, bajra, rage and green vegetables like cholai, methi and drumstick leaves are also rich sources. Iron is needed to make haemoglobin, the deficiency of which leads to anaemia. Iron requirements during pregnancy are almost doubled. Good sources are meat, liver, egg, green vegetables and cereals, particularly bajra and ragi. Milk is a poor source and children fed mainly on milk become anaemic. Vitamins are essential for the maintenance of good health, but the belief that the more you take, the better you feel, is not true. In many homes, there is an array of bottles on the breakfast table and everyone swallows the tablets as a ritual. Large doses of vitamins A and D can be dangerous as these vitamins are stored in the body. Excess of vitamins B and C is excreted in the urine - so you are producing an expensive vitaminised urine and, or course, enriching the pockets of the drug manufacturers. Vitamin A is needed for healthy eyes. It is present in fish liver oils, like cod and shark, and in milk, egg, butter and ghee. Green vegetables as well as carrot are rich in vitamin A and about 50 gms of vegetables a day will provide and adequate quantity of this vitamin. Fruits like mango, papaya and apricot are also rich sources. Vitamin B is present in milk, egg, liver and green leafy vegetables. Vitamin C is found in fresh fruits and vegetables. Guava is particularly rich. Other rich sources are orange, lemon and tomato. Amla is the richest source, but is an astringent and difficult to eat. Germinating pulses are also rich in these vitamins. You can see how important green vegetables are because they supply iron, calcium and vitamins. Vitamin D is needed for healthy bones and for protection against rickets. It is inadequate in all foods. Small amounts are found in liver, egg yolk and milk. However, vitamin D is formed in the body by the action of sunlight on the skin. It is very important for children to play in the sun.

Meal Patterns

To meet energy needs, children and teens should eat at least three meals a day, beginning with breakfast. Studies show eating breakfast affects both cognitive and physical performance; that is, if a child eats breakfast, he or she may be more alert in school and better able to learn and to perform sports or other physical activities.
Snacks also form an integral part of meal patterns for children and teens. Young children generally cannot eat large quantities of food at one sitting and get hungry long before the next regular mealtime. Mid-morning and mid-afternoon snacks are generally advised for this age.
Fast-growing, active teens may have tremendous energy needs. Even though their regular meals can be substantial, they still may need snacks to supply energy between meals and to meet their daily nutrient needs

Teen Nutrition

Adolescents need extra nutrients to support the adolescent growth spurt, which begins in girls at ages 10 or 11, reaches its peak at age 12 and is completed by about age 15. In boys, it begins at 12 or 13 years of age, peaks at age 14 and ends by about age 19.
In addition to other nutrients, adequate amounts of iron and calcium are particularly important as the adolescent body undergoes this intensive growth period. From ages 9 to 18 years, both males and females are encouraged to consume a calcium-rich diet (1,300 milligrams daily) in order to ensure adequate calcium deposits in the bones. This may help reduce the incidence of osteoporosis in later years. By eating at least three servings of dairy products daily, the recommended calcium intake can be achieved. For persons who don't wish to consume dairy products, a variety of other calcium sources are available such as green, leafy vegetables, calcium-fortified soy products and other calcium-fortified foods and beverages.
Teens' caloric needs vary depending on their growth rate, degree of physical maturation, body composition and activity level. Overweight is one of the most serious nutrition problems of adolescents, particularly among Native Americans, Hispanics and African-Americans.
Eating disorders also are common among teens, whose food choices are often influenced by social pressure to achieve cultural ideals of thinness, gain peer acceptance or assert independence from parental authority. Eating disorders may be classified as anorexia, bulimia, compulsive overeating or binge-eating disorder and eating disorders not otherwise specified (any combination of the previous disorders mentioned). Each eating disorder is based on specific diagnostic criteria. According to the National Center for Health Statistics, one in 100 females between the ages of 12 and 18 has anorexia nervosa, a disorder causing people to severely limit their food intake. Both anorexia and bulimia (a disorder in which people binge and purge by vomiting or using laxatives) can lead to convulsions, kidney failure, irregular heartbeats, osteoporosis and dental erosion. Those suffering from compulsive overeating or binge-eating disorder are at risk for heart attack, developing high blood pressure and high cholesterol, kidney disease and/ or failure, arthritis, bone deterioration and stroke.

Growing Up

Nutrition recommendations for children over the age of two differ little from those for adults (see Backgrounder on Adult Nutrition). However, the recommendations for children are designed to promote optimal growth and development and therefore may not be as restrictive as those for adults. A wide variety of foods rich in essential nutrients are necessary for growing bodies and form the basis of these recommendations.
As indicated in the Food Guide Pyramid, such foods include carbohydrate-rich grains and fruits and vegetables necessary to supply vitamins, minerals, fiber and energy vital to good health. Adequate amounts of dairy products, lean meats, fish, poultry, eggs, dry beans and nuts also provide nutrients that contribute to proper growth and development.
Most children will grow about two inches and gain about four to seven pounds per year. Between the ages of six to 12, youngsters will grow an average of one to two feet and almost double in weight. Diminished weight-for-height may be indicative of acute undernutrition; decreased height-for-age may suggest chronic undernutrition. Such growth underachievement may be due to malnutrition, psychosocial deprivation, eating disorders, underlying chronic disease, infection or other factors.
While children often have definite food likes and dislikes, dietitians and nutritionists recommend parents make available a wide variety of foods and encourage tasting new foods in small quantities without forcing the issue. In this manner, children will often come to accept and like new foods. In addition, nutrition experts often urge parents to not insist that children "clean their plates." Children may benefit from choosing their own portion size, provided that the food is wholesome and nutritious. Finally, parents are advised to avoid using food to reward or to punish behavior

Infant Nutrition

From birth to two years-a period characterized by rapid growth-gains in weight and height are the primary indices of nutritional status. Breast-feeding is encouraged for at least the first four-to-six months of life for nutritional as well as immunological benefits to the infant. While breast-feeding is highly encouraged, iron-fortified infant formula is also acceptable for the infant months if breast-feeding is not possible.
From birth until four months of age, newborns and young infants are not developmentally ready for solid food. They do not have the mouth and tongue movements necessary for effective swallowing of solid food; thus, they could choke. Also, their stomach is not ready to digest solid food. In addition, starting solid foods too early may cause the infant to develop food allergies. Contrary to popular belief, solid foods will not help infants wait for longer intervals between feedings, help them sleep through the night or improve the nutrition of their diets.
One of the most common nutritional disorders during infancy is iron deficiency anemia, which is routinely screened for through blood tests of hemoglobin or hematocrit. Solid foods are usually introduced around four-to-six months of age, particularly a single-grain, iron-fortified cereal such as rice cereal, to help prevent iron deficiency anemia. Other foods such as strained fruits and vegetables and fruit juice are gradually introduced into the diet. By about 12 months of age, most babies are eating small, tender table foods. In addition to age, the following are some additional indications that a baby is ready to begin solid foods:
Baby can hold head steady when sitting.
Baby sometimes opens mouth when food approaches.
Baby is interested in food when others eat.
Baby has the ability to swallow baby food placed on tongue.
Babies should always be sitting up to eat or drink and positioned so that they can see the face of the person feeding them. Mealtimes provide important opportunities for babies and their caregivers to smile, laugh, and enjoy eating together. In addition, babies should not be fed when parents are rushed or pressed for time. Also, babies' appetites can vary from day to day and they will let caregivers know they are full by turning their heads away from the spoon or holding their lips closed. Babies should never be forced to eat after they have indicated fullness.
In children under two years of age, dietary fat plays a key role in the formation of vital nerve and brain tissues. Health professionals do not recommend feeding reduced-fat foods to children of this age. For example, use of whole milk rather than low-fat or fat-free milk is advised.
To help guard against developing nursing bottle caries, caregivers should never put infants to bed with a bottle of milk, formula or other liquid.

Asthma in Children

Asthma is caused by a variety of factors such as weather conditions, dust, pollen, animal hair and certain foods.Foods that may cause asthma are wheat, eggs, milk, chocolates, beans, potatoes and fish. A child with low immunity levels along with a poor or faulty diet is likely to contract asthma.A vegetarian diet is best for an asthmatic child. It should contain limited quantity of carbohydrates, fats and protein which are acid forming. Throw in a generous amount of fruits, green vegetables and sprouted seeds into your child's diet.Diet Suggestions
Breakfast: Seven almonds soaked overnight in water with honey mixed in warm water, fresh fruits, dates or figs (soaked), wholewheat bread toast and one cup of soya milk with honey.
Mid-morning: Grape/apple juice.
Lunch: Lots of lightly cooked vegetables with wholewheat chapattis.
Evening: Steamed sprouts and wholewheat toast with tofu and ginger tea with honey.
Dinner: One big bowl of hot soup with lots of shredded vegetables or one big bowl of salad.
Points to remember
Avoid feeding the child with foods that may form phlegm e.g. rice, sugar, lentils, curds, fried foods and snacks.
Avoid fizzy drinks, pickles, sauces and refined foods.
Substitute milk with soya milk and tofu.
During the day, give your child eight to 10 glasses of warm water.
Sometimes, asthma is caused by a vitamin B6 deficiency. A supplement of B6 may be helpful.
Do not expose the child to sudden fluctuations of temperature and climactic extremes.
Besides a planned diet, teach your child some deep breathing exercises to expand lung-power.

Calcium Requirements of Infants, Children, and Adolescents

To emphasize the importance of calcium nutriture, pediatricians should consider including the following questions about dietary calcium intake.
What do you drink, either white or chocolate milk, with your meals?
Do you drink milk with meals, snacks, or cereal or any other time during the day?
Do you eat cheese, yogurt, or other dairy products such as cottage cheese?
Do you drink calcium-fortified juices or eat any calcium-fortified foods?
Do you eat any of the following: broccoli, tofu, oranges, or legumes (dried beans and peas)?
Do you take any mineral or vitamin supplements?
For children and adolescents whose calcium intake seems deficient, specific information about the sources of dietary calcium should be provided. Adolescents may need to be reminded that low-fat dairy products, including skim milk and low-fat yogurts, are good sources of calcium that are not high in fat.

5 A Day for children

Consuming five servings of fruits and vegetables is a great nutritional goal for people of all ages. Achieving it for young children is a little different than for adolescents and adults.
Children under the age of two are transitioning from baby food to regular food and often new tastes and textures pose a challenge. Introduce new fruits and vegetables slowly, mixing favorites with new foods and trying new presentations to pique their interest.
For this age group, a quarter cup of mashed fruit or vegetable counts as one serving. For toddlers two and older, the serving size is the same but food can be cut into small pieces to allow for self-feeding.
Help kids start out on the right path for health by offering a variety of foods in serving sizes they are comfortable with.
Produced by ADA's Public Relations Team