Nutrition Guidelines Differ for Adults and Infants
Item: About 10% of the 10-year-old children in America have blood cholesterol levels that are higher than desirable, above 200 milligrams per deciliter of blood or more.
Item: As many as 10% to 15% of those have levels high enough to put them at risk for cardiovascular disease.
Item: Sixty-five percent of American mothers believe their children are eating balanced meals 70% of the time. Another 15% think their children have a balanced diet about half the time.
Item: More than half of all children with high blood pressure, a common risk factor for heart disease, are overweight.
Statistics such as these provide a sobering insight into the current health of the nation’s children. But they also represent a sore point for pediatricians and other health professionals because they cause some adult Americans to restrict their childrens’ diets.
As grown-ups become more enlightened about the health hazards of a high blood cholesterol level, they theorize that what’s good for them is good for their kids too. They place the children on restrictive diets designed to keep their blood cholesterol at an acceptable level. But this can be a “serious mistake” according to the American Institute for Cancer Research (AICR).
Malnourished Children
The organization, like most others in the field, including the American Academy of Pediatrics, has emphatically warned against such parental wisdom, citing studies of malnourished children with stunted growth as a possible result.
While the research institute agrees that it is important to begin teaching children positive eating habits, some problems occur when a baby’s diet is limited to the low- or no-fat foods that parents are eating. In its committee on nutrition report “Prudent Life-Style for Children: Dietary Fat and Cholesterol,” AAP made the recommendation that beginning at age 4 to 6 months, dietary fat should “probably not be restricted.”
Gerber Products Co., in response to the escalating confusion and concern that adult-type diets may jeopardize infant health, has developed what it terms, the “first comprehensive infant dietary guidelines” to be released.
Based on published statements by the AAP committee, “Dietary Guidelines for Infants” cautions parents against dietary changes designed to reduce risk for adult diseases, which can retard growth and development in infants.
“Dietary Guidelines for Infants” is similar to the USDA’s “Dietary Guidelines for Americans,” but its general recommendations are geared toward infants under age 2.
Guideline Differences
Some of the obvious differences between the Dietary Guidelines for Americans and the Dietary Guidelines for Infants are:
--For adults: “Avoid too much fat, saturated fat and cholesterol”; but, for infants: “Don’t restrict fat and cholesterol too much.”
--”Avoid too much sugar” for adults; but “sugar is OK but in moderation” for infants.
--”Eat foods with adequate starch and fiber” for adults, but “Don’t overdo high-fiber foods” for infants.
Like the adult guidelines, Gerber’s infant version consists of general recommendations that offer information on how parents can provide a “sound diet” for infants.
“The key message,” says Dr. Guy Johnson, director of the company’s infant nutrition department, “is that babies need to be fed like babies, not like adults.”
Jo Ann Hattner, pediatric dietitian at Stanford Children’s Hospital and spokeswoman for the American Dietetic Assn., agreed.
She explained that there is quite a bit of consumer confusion regarding infant needs and that the guidelines may be of some help. She emphasizes, however, that the guidelines should not be viewed as a replacement for sound professional counseling because infants all have individual needs.
Individual Needs
“I think they’re (the guidelines) safe. They look moderate. But, obviously, infants are individuals. . . . It is a critical period.
“The guidelines could be used for a parents’ general knowledge or as a point of discussion with a health professional . . . but infants are certainly different than older children, adolescents and adults and have individual needs,” she explained.
“I would still encourage parents to utilize health professionals for individual guidelines--their pediatrician, pediatric nurses and pediatric dietitians,” she said. She noted that infancy is the time in a child’s life when a wide assortment of nutrients is necessary, so some caution is needed.
As an educational tool with credible references, for use by the general public, the guidelines are “a good start,” she concluded.
Parents interested in obtaining a copy of the “Dietary Guidelines for Infants” should contact their pediatricians.
To help with the task of deciding what to feed infants, here are some recipes from “Baby Let’s Eat,” by Rena Coyle (Workman Publishing: $7.95, soft cover, 128 pp., illustrated). The book provides good information on infant feeding practices, with chapters that focus on a child’s development from 6 to 12 months, 12 to 18 months, 18 to 24 months, and 24 to 36 months. There are weekly menu suggestions for older children and some precautions for feeding younger babies.
Cooking with fats or liquids, types of cooking methods, food storage and “creative nutrition” are other covered subjects.
SWEET POTATOES WITH PEACHES
(6 to 12 months)
3 medium sweet potatoes, peeled
2 medium peaches, peeled
Cut sweet potatoes into 1/2-inch thick slices. Bring 1 inch water to boil in medium saucepan. Place potatoes in steaming basket and set basket in pan. Reduce heat, cover pan and steam potatoes 6 minutes.
Cut peaches into wedges, then add to basket. Cover and steam until potatoes are tender, about 4 minutes longer. Transfer potatoes and peaches to blender or food processor and process to desired consistency, adding water, 1 teaspoon at a time, if needed. Freeze any leftover puree. Makes 2 1/2 cups.
Note: Strain mixture to get smoothest consistency.
STEAMED BUTTERNUT SQUASH WITH GRAPES
(6 to 12 months)
1 medium butternut squash, peeled and seeded
18 seedless green grapes, stemmed
Cut squash into 1-inch cubes. Bring 1 inch water to boil in medium saucepan. Place squash in steaming basket over water. Reduce heat, cover and steam 6 minutes. Add grapes to basket, cover and steam until squash is tender, about 6 minutes longer. Transfer grapes and squash to blender or food processor and process to puree, adding water, 1 teaspoon at a time, if needed. Freeze any leftover puree. Makes 2 1/2 cups.
Note: Strain mixture to get smoothest consistency.
SNAZZY FRITTATAS
(After 10 months)
1 1/2 teaspoons oil
4 eggs
1/4 cup pureed steamed vegetables
3 fresh basil leaves, cut into thin strips
Brush 6-inch skillet with oil.
Whisk eggs, vegetable puree and basil together, then pour into oiled skillet. Bake at 325 degrees until eggs are firm, about 45 minutes. Remove skillet from oven and let cool slightly. Cut frittata into tiny bite-sized pieces. Makes 1 (6-inch) frittata.
Note: May cut into wedges and serve to family members.
HIGH TIDE SEA SHELLS
(12 to 18 months)
1 teaspoon dried tarragon
1/2 lemon
8 jumbo pasta shells
1/3 cup ricotta cheese
1/3 cup cottage cheese
1/2 cup grated smoked cheese such as Gouda, mozzarella or mild Cheddar
2 small carrots, peeled and shredded
1 small cucumber, peeled, seeded and minced
1/2 cup cooked peas, mashed
1/4 teaspoon dried mint
1/4 teaspoon dried basil
Bring large saucepan water and tarragon to boil. Squeeze lemon into pan, then drop in. Add shells and boil until tender, about 15 minutes. Drain shells and set aside.
Combine ricotta, cottage and smoked cheeses, carrots, cucumber and peas. Season with mint and basil. Spoon mixture into shells, then refrigerate until chilled. Makes 8 servings.
SKINNED TATERS
(18 to 24 months)
2 large potatoes, baked
1/2 cup plain yogurt
1 cup shredded carrots
Dash curry powder
2/3 cup shredded Cheddar cheese
Cut potatoes in half and scoop out pulp. Reserve for other use. Cut each potato skin into finger-size pieces. Place skins on baking sheet and set aside.
Blend together yogurt, carrots and curry powder. Spoon small amount onto each potato piece. Sprinkle some cheese over filling, then bake at 350 degrees 10 to 12 minutes, or until cheese melts. Let skins cool slightly before serving. Makes about 16 pieces.
