Grandkids and Nutrition

"All Foods Can Fit" was the theme for National Nutrition Month in March. Good nutrition does not require great sacrifice or restriction -- all foods can be a part of healthy eating if consumed in moderation.

Remember the good old days? Those visits to Grandma's? The requests to go to the kitchen "for water" (knowing that she had homemade goodies: teacakes, biscuits, fried pies, etc.)?

Today many grandparents are responsible for grandchildren on a daily basis. If you're one of those lucky grandparents, you can be a valuable teacher and role model in nutrition for "those little darlings." You can teach good nutrition at an early age. When you allow children to help in the kitchen, they are more willing to eat foods that they helped prepare.

Children love to help in the kitchen. Cooking, washing dishes and setting the table is not work for them -- it is play. Helping in the kitchen makes the child feel important and useful. The kitchen is a good place for the child to be creative, to experiment and to learn many skills needed throughout life. While you're teaching the child to cook, you're also developing math, science, social and motor skills. Food experiences can also teach shape, size, amount, color and texture.

There are plenty of jobs that children as young as two can do in the kitchen. They enjoy pulling up a chair to the sink and washing anything (including themselves). Three-year-olds can wash fruits and vegetables, shell peas, snap beans, spread peanut butter on bread and clean the table. Four-year-olds can set the table correctly, pour, mix, break eggs and they have an interest in the microwave oven -- especially with counting numbers. Five-year-olds should be able to peel carrots and potatoes with a vegetable peeler, wash dishes and some may be ready to begin cooking with your assistance. Of course, children should always be supervised in the kitchen.

The grocery store is a good place to teach the names of foods. Give children food coupons with pictures and let them find those items. Let the child make a new selection weekly. With this method, you can gently persuade the child to eat cereals that are more nutritious than many of the highly advertised high-sugar brands seen on TV.

Grandparents can be excellent teachers of etiquette -- not only at the table but also general manners that will last a lifetime. Children should learn to respect themselves, others, property, etc.

Remember that parents are concerned about their child's nutrition. When grandparents are responsible for grandchildren, meal plans can be discussed in advance with the parents. Problems may occur when children acquire a strong desire for high-calorie, low-nutrient foods. Instead offer a balanced diet of nutritious foods for good growth and development rather than serving junk foods with little nutritive value.

So what does that little one need? The Food Guide Pyramid is the best way to be assured that the child is getting the right foods. These daily recommendations are:

Breads & cereals..6 to 11 servings
Milk..............2 to 3 servings
Fruits............2 to 4 servings
Vegetables........3 to 5 servings
Meats.............2 to 3 servings
Fats, Sweets......Use sparingly

Remember that a serving for a child is normally one tablespoon per year of age (the kind of tablespoon used for measuring, NOT for serving). Don't worry if a child's appetite and food choices vary from day to day. This is normal and forcing a child to eat will only make mealtime unpleasant.

CRANBERRY HONEY LOAF

3/4 cup white flour
3/4 cup whole wheat flour
2 ½ tsp. baking powder
1 cup grapenut flakes
1 cup skim milk
1/4 cup egg substitute
1/3 cup brown sugar
2 tablespoons oil
2 tablespoons honey
½ cup dried cranberries or raisins

In large bowl, mix together flours; stir in baking powder. In small bowl, mix together grapenut flakes and skim milk. Let soak 5 min. Add egg substitute, brown sugar, oil and honey to cereal mix. Mix well. Pour cereal mix into flour; stir to just moisten.

Stir in dried cranberries. Pour into loaf pan (use vegetable spray). Bake at 350° F. for 50-60 minutes.

Makes 10 slices.

Nutritional Analysis per serving

Calories..................172
Calories from fat.........16%
Protein...................4 gm
Carbohydrate..............33 gm
Fat.......................3 gm
Cholesterol...............4 mg
Dietary fiber.............1.7 gm
Sodium....................151 mg

Your Relationships

Fighting Forgetfulness

Regardless of our age, we all sometimes have trouble remembering where we put something or recalling the name of someone we just met. Forgetfulness can be merely frustrating, or it can be very upsetting, depending on your age and circumstances in life. Forgetfulness in older people is sometimes the result of taking medications such as sedatives or blood pressure drugs. Tension, stress, depression and alcohol abuse can also affect our memory -- no matter how old we are.

Why is memory loss selective? Why is it that you can remember an incident that took place 25 years ago but forget what you ate for dinner last night? One theory is that, with age, the brain produces fewer neuro- transmitters; thus, the process of storing and retrieving information is slowed down. Memory experts also suggest that early memories are stronger because they've been around longer; recent stimuli have to compete for space with a lifetime of data.

Researchers on how the brain works offer some helpful strategies for strengthening your memory. These tips may help you remember more effectively.

• You have to want to remember. Registering information requires an interest in the information and a willingness to focus attention on it. If you want to remember some- thing that is happening or what someone is saying, tell yourself, "This is important, I want to remember it."
  
• Sensory clues will help your recall. Take account of your surround- ings. Use all of your senses. Note a new person's distinctive facial features, voice and handshake -- even how they smell!
  
• Be observant and concentrate on the situation at hand. For example: "At the mall, I pass a bookstore and thrift shop before turning right to go to the bakery."
  
• Practice improves retrieval ability. If you want information at your fingertips, practice remembering it. For example, after you learn a person's name, repeat it to yourself a few minutes later, a few hours later and again before you go to sleep. This repetition will help you solidify the new information.
  
• Develop clues to help you remember. Because we have to organize, sort and condense information for long-term storage, it helps to call on clues and manageable details to retrieve memory. For example, if you use your mother's initials and your son's date of birth to help you remember your license plate number, you need only call on the clues. Association games can be helpful too.

• Develop a pattern. Keep the things you need -- such as house keys and glasses -- in the same place all of the time. Follow preset routines for closing up the house, parking the car or handling your mail.
  
• Write it down. As you think of things to do, write yourself a note and tack these reminders in conspicuous places.
  
• The best weapon against memory loss is mental activity. Encourage older friends or relatives to think of their brain as a muscle that needs exercise. Encourage them to develop their observational skills, listen closely to people, take classes, work crossword puzzles and practice memory exercises.

Your Resources

Clothing for Comfort

Temperatures will soon begin to soar upward causing physical comfort to be an issue for everyone. For seniors the heat can pose a threat to health as well. Maintaining a comfortable environment during spring and summer months often depends upon our ability to pay the power bill. For some people, living on a fixed income makes it difficult to afford adequate air conditioning.

To compensate for the heat, we can select clothing which will help keep us cooler. Clothing can actually help the body feel more comfortable in warm weather by picking up body moisture from the skin and causing it to evaporate, which allows excess body heat to escape.

Absorbency is one of the most important criteria for comfort in summer clothing. Natural fibers such as cotton, linen and silk produce absorbent fabrics. Polyester fibers are best known for their wrinkle-free appearance and ease of care. Polyester cannot absorb moisture but can actually cause moisture to move along the surface of the fibers and through the fabric quickly. This moving of moisture over the fibers can cause a cooling effect for the body.

The construction of a fabric is another consideration. Fabrics that are woven, knitted or constructed with yarns that are held close together prevent air and moisture from escaping the body. They may cause a sticky or clammy feeling. Lightweight fabrics with loose or open weaves allow air to pass through for a cooler feeling. Open knits are cooler than double knits. Fabrics with a texture can trap air and keep it close to the body. This feature acts as a great insulator in the winter but can actually increase body temperature during warm weather. Fabrics with a flat, smooth surface will be cooler.

The choice of color is also important to comfort. White or light-colored fabrics reflect heat and are cooler. Although it may only be psychological, blues and greens which remind us of shade and water can also make us feel cooler.

During hot weather, select loose-fitting styles with a large neck, arm and leg openings to allow air to enter and body heat to escape. Keep accessories such as jewelry, scarves, belts or hats to a minimum. Women may wear open shoes and go without hose.

Clean clothing is cooler because body oils and lotions can coat or be absorbed by the fiber which will reduce its ability to absorb perspiration from the body. Absorbency of a garment can also be reduced by excessive build-up of fabric softeners.

Consider conserving your time and physical energy. Usually clothing in blends which contain both natural and synthetic fibers will be comfortable to wear and require less care.

Source: Clothing Needs and Concerns of The Elderly, University of Illinois Cooperative Extension Service; Conserving Energy with Clothing, University of Georgia Cooperative Extension Service

The University of Georgia and Ft. Valley State College, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex, or disability. For large print, taped or braille editions of this publication, contact the author.

An Equal Opportunity/Affirmative Action Organization Committed to a Diverse Work Force

DP-RM&HD-107 March, 1997

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.

Gale A. Buchanan, Dean and Director