Week of September 10, 2012
Contact: Alice Bender, (202) 328-7744
Karen Collins, MS, RD, CDN
American Institute for Cancer Research
Q: What is the best approach for dealing with children who are picky eaters?
A: “Picky eating” is common among children. How parents handle it can strongly influence its severity and duration. Fear of trying new foods – called food neophobia – is typical of young children and often peaks from ages two to five, but it can occasionally be an ongoing tendency. Parents can help children gradually outgrow this fear by continuing to serve a variety of foods and showing that they enjoy these foods. Studies show that parents often give up on introducing a new food after three to five tries; experts recommend a minimum of 8 to 15 tries, and kids may still need to try a food many times before they truly enjoy it. Small portions make new foods less overwhelming. Some children resist even familiar foods and it seems to be a learned behavior pattern. Children’s developmental need for independence often leads to food refusal, and if parents allow a power struggle to develop, picky habits often increase. Child development experts discourage rewarding kids for trying a new food, because this can interfere with their ability to learn to actually like the food. Instead, experts encourage this division of responsibility: parents and caregivers decide where and when eating will occur and what foods are offered; children decide how much they eat of each offering and do not get to order special requests. Keep realistic expectations of how much children eat, too. Toddlers’ growth rate slows dramatically, and with a stomach only the size of their fist, they don’t need a lot at one time. They may eat widely varying amounts from day to day. Parents need to provide the right environment for eating – removing distractions and teaching children that they cannot get up and down to play during mealtime. By letting kids choose how much of the food they to eat, they should eventually grow out of food phobias and pickiness.
Q: Does the vegetable called a jicama have any nutritional value? How is it prepared?
A: A jicama (the “J” is pronounced like an “H”) is a tuber that looks like a cross between a turnip and a potato. Peel it, then slice into strips to serve raw in salad or with a low-fat dip, or cook it by steaming, stir-frying or oven roasting. Jicamas have a mild flavor and crunchy texture. Choose smaller ones (they’re less woody) that are free from bruises. A cup of raw jicama contains only about 50 calories. They are an excellent source of vitamin C and a good source of dietary fiber, too.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $100 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.
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