IN THIS ISSUE:
Nutrition 101: Carbohydrates & Energy
ASK CONNIE: Can a toddler survive on air?
NEWS IN BRIEF:
Iron status in infancy: A lifetime of difference
Preschoolers are eating WHAT?
Elementary students need more time for nutrition education
New tools to produce healthy schools
MOM'S CORNER: Family Nutrition Rules

In the July/August Feeding Kids newsletter, Nutrition 101 will focus on PROTEIN

NUTRITION 101:
Carbohydrates & Energy

Carbohydrate is a nutrient made up of carbon, hydrogen and oxygen. Carbohydrate in its most basic form -- glucose -- is produced by photosynthesis. The sun's energy, water, and carbon dioxide are transformed into glucose by chlorophyll-containing plants.

Carbohydrate is the preferred energy source for our bodies. It fuels the work of most of the body's cells and is the primary energy source for the brain and nerves. Without carbohydrate, the body cannot use the other energy nutrients (protein and fat) properly. Prolonged intake of a very low carbohydrate diet can endanger health.

Carbohydrates, along with protein, fat, and alcohol provide energy to the body in the form of calories. Simple carbohydrates include the sugars while complex carbohydrates contain strings of sugars formed into either starch or fiber.

While we need energy for playing, sports and exercise, we also use energy just to keep alive. With each breath, heartbeat or blink of the eyes, we are "spending" energy. In fact, our body's first and most important need is for energy.

Complex carbohydrates, found in grains, beans, fruits and vegetables supply our body with an optimal fuel source. These foods also supply fiber, an indigestible carbohydrate important for health. It is recommended that 55% of total daily calories come from carbohydrate with approximately 45% from complex carbohydrates and 10% from sugars.

The carbohydrate-rich Bread, Cereal, Rice & Pasta food group is aptly nicknamed the "energy group." In addition to carbohydrate, this food group is also a good source of B vitamins and iron. B vitamins assist in the release of energy from carbohydrate and other energy nutrients. In a different sense, iron contributes to the body's use of energy by playing a role in the delivery of oxygen by its attachment to hemoglobin (blood) and myoglobin (muscles).The number of servings from the Bread, Cereal, Rice & Pasta group varies depending on our activity level. That is one reason there is such a big range in the number of servings (6-11) recommended by the Food Guide Pyramid.

Active kids do best when they follow the tenet of the Food Guide Pyramid. Just as a real pyramid needs a strong foundation, the Food Guide Pyramid is built from a foundation of carbohydrate-rich grains, fruits and vegetables. Beans are another significant source of carbohydrates, even though they are classified with protein. (as an aside, this dietitian thinks legumes should get their very own classification!) Simple sugars are included in the "tip" of the pyramid (although, unfortunately, they comprise a big portion of the diet for many American kids).

The more active the child, the more carbohydrate is needed in the diet to fuel the work of their muscles. Fatigue, "burn out," and lack of stamina can all be signs that body carbohydrate stores are low. Including a source of complex carbohydrate at breakfast fuels brain cells for optimal learning throughout the morning hours.

More tips for feeding toddlers:

-Continue to offer your toddler a wide variety of nutritious foods from all the food groups, including whole milk until her second birthday. Whole milk provides the extra fat needed for brain development for children under the age of two. Nonfat or 1% milk are acceptable after the age of two.

-Offer healthful snacks between meals. Think of snacks as "mini-meals" that contain smaller portions of nutritious foods. Snack time should not be equated with "treat" time.

-To promote healthy feeding development, allow her to feed herself, never force her to try a new food and accept it as final when she indicates she is full.

-Parents teach best by example. Model healthful eating at meal and snack time.

ASK CONNIE
Can a toddler survive on air?

Q. My toddler seems to survive on air! Even when she shows interest in food, there are only three or four foods she will eat. Any ideas?

A. The "norm" for toddlers is to view foods suspiciously, display picky eating behavior and confuse parents by eating seemingly nothing one day and voraciously the next. "Toddlers go into food jags, eating one or two foods, then they get over it. This is normal behavior for a toddler," says Dr. Philip Kazlow, MD, FAAP, Director of Clinical Gastroenterology at the Babies and Children Hospital of New York.

The rapid growth that occurs during the first year of life slows considerably at about age one. Thus, the dip in appetite seen in most toddlers is quite understandable.

Also, as toddlers become more independent, they begin to exert control over a variety of situations. Parents who try to push or cajole toddlers into eating often end up in a power struggle.

Kazlow suggests that parents avoid focusing on one particular meal and instead ask, "What did they eat for the day or even the week?" He also advises concerned parents to keep a food diary to help track what their toddler is actually eating over the course of a few days.

The report from the National Center for Education Statistics points to the importance of using easy-to-implement resources such as those published by 24 Carrot Press. Visit http://nutritionforkids.com for information on our nutrition education resources.

NEWS IN BRIEF

IRON STATUS IN INFANCY: A LIFETIME OF DIFFERENCE
This 10-year study followed children who had been tested and treated for iron deficiency as infants. The researchers found that children who had severe, chronic iron deficiency in infancy scored lower on measures of mental and motor functioning when they were 11 to 14 years old. Arithmetic achievement, written expression, motor skills and behavior problems were more prevalent in those who were iron-deficient as infants. This study points to the vital importance of regularly screening infants for iron status and offering nutrition education for parents. SOURCE: Lozoff B. Jimenez E. Hagen J. Mollen E. Wolf AW. Poorer behavioral and developmental outcome more than 10 years after treatment for iron deficiency in infancy. Pediatrics Vol. 105 No. 4 April 2000, p. e51.

PRESCHOOLERS ARE EATING WHAT?
A study of 2 to 5 year old children of middle to upper socioeconomic status revealed some shocking insights. The most commonly eaten foods were fruit drink (not juice), carbonated beverages, 2% milk and french fries! Not surprisingly, the children had less than optimal intakes of several nutrients, including zinc, folate and vitamins D and E. The researchers encouraged parents to offer more vegetables, fortified breakfast cereals, lean red meats, seafood, vegetable oils and low-fat milk. SOURCE: Skinner JD. Carruth BR. Houck KS. Bounds W. Morris M. Cox DR. Moran J. Coletta F. Longitudinal study of nutrient and food intakes of white preschool children aged 24 to 60 months. J Am Diet Assoc. 1999;99: 1514-1521.

ELEMENTARY STUDENTS NEED MORE TIME FOR NUTRITION EDUCATION
A recent report from the National Center for Education Statistics (NCES) found that inadequate time is spent on nutrition education in elementary classrooms. The average number of hours spent on nutrition education was 13, well below the minimum of 50 hours thought to be necessary for impact on behavior. To view the complete report from NCES, visit http://nces.ed.gov/pubsearch/pubsinfo.asp?pubid=2000040

NEW TOOLS TO PRODUCE HEALTHY SCHOOLS
The Center for Disease Control and Prevention (CDC) has recently released a self-assessment and planning guide for schools. The "School Health Index for Physical Activity and Healthy Eating" is available for either elementary schools or middle/high schools. You can download complete copies of these tools at http://www.cdc.gov/nccdphp/dash/SHI/index.htm

MOM'S CORNER: Family Nutrition Rules

Does your family have a set of "nutrition rules?" You may not have thought about it before but many families practice regular routines and guidelines around eating and food. You may always have dinner at 6:00 PM sharp or maybe you only allow candy treats on Saturday. If you don't have rules, it's a good idea to spend some time thinking through how your family can best cope with mealtime, cooking and cleanup. When everyone understands the rules, it can really cut down on arguments and "food fights."

Below are my family's guidelines. To be honest, I didn't write them down until I began writing a related magazine article. But I have found these guidelines very helpful. When you have a set of rules that your family feels comfortable with, post them in a conspicuous place in the kitchen. Revise as needed!

Evers' Family Nutrition Guidelines

No Clean Plate Club — We honor the children's ability to determine when they are finished eating. Everyone has the right to refuse a food he or she doesn't like.

Everyone Helps — With a busy family, it's important for everyone to pitch in. Kids also learn important life skills through chores such as cooking and cleaning up.

Breakfast — It's nonnegotiable in our household. Studies confirm that kids do better in school when they start the day with breakfast.

Snacking — Children need to snack in order to refuel and squeeze in important nutrients. We have a "two food group" rule for after school snacks.

Fast Food — It's not forbidden but we view it as an occasional treat. Once or twice a month, we go out for dinner. Now that the kids are older, we generally pick restaurants that serve a variety of foods, not just burgers!

Friday Nights — We break all the rules! Generally, we order take-out pizza and eat in front of the television. It's a nice break for all of us after a hectic week.

©2000, by Connie Evers, All Rights Reserved. There is a modest reprint fee for reproducing the material in this newsletter in either print or electronic publications. Please send an email to reprint@nutritionforkids.com for details and rates.

The information contained in this newsletter is not intended as a substitute for medical and/or nutrition advice. See your physician and/or registered dietitian for individual health and/or dietary concerns.