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low-cholesterol, low-fat recipes, and healthy ingredient substitutions.            
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    October 2001

Our Children Are At Risk

Statistics are just numbers. However, the data we are seeing in the literature regarding overweight children is alarming. It is so alarming that some experts are calling this a national epidemic.

Overweight children who grow up to be overweight adults are at greater risk of dying at a young age of heart disease. In addition to the increased risk of heart disease, overweight children are developing Type II diabetes. The number of children with Type II diabetes has increased 60% in the last 5 years!

This type of diabetes typically develops in adulthood, usually because of years of being overweight. Now, with the sharp increase in the number of overweight children, we are seeing a rapid increase of Type II diabetes in this age group.

The number of obese children has doubled from 1980 to 1999. Twenty percent of American children are now considered overweight.

Several factors influence this trend:

  • Our children have become very sedentary:
    • more TV: 4.5 hours per day on average
    • more time on the computer
    • less play time – many schools have eliminated gym classes
  • Children are consuming more calories:
    • more convenience foods including high calorie snacks (see this month’s FYI)
    • more meals at fast food restaurants (even available in some schools)

The solution is to focus on healthier lifestyles for the whole family. We all need to move more, eat healthier meals, and eat less. Take walks together, shoot hoops in the driveway, or ride bikes. Prepare nutritious meals for the family.

This month’s recipes focus on kid-friendly foods. Even if it’s as simple as soup and sandwiches, it can be much lower in fat and calories and healthier than fast food.

With some effort, we can stem this epidemic and change these frightening statistics. We need healthy, active, well-nourished children who will grow up to be healthy adults.

 
For Your Information:

Healthy Snacks:

pretzels
baked chips
raw veggies
light microwave popcorn
fresh fruit
 

  
Low Fat Cooking

Kid-Friendly Foods

 

Healthy Recipes

 

Baked Rigatoni
Yield: 4 servings

 

 

 

 

 

  
8 ounces lean (93% or better) ground beef
2 cups cooked rigatoni (about 1-1/4 cups uncooked)
2 cups pasta sauce (2 grams fat or less per serving)
3/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
 

Preheat oven to 350º. Lightly spray 9x9-inch baking dish with vegetable oil spray. Cook beef in skillet until browned, stirring to crumble. Drain fat from skillet; blot meat with paper towels. Add rigatoni, sauce, and 1/2 cup mozzarella to the beef; spoon into prepared dish. Top with 1/4 cup mozzarella and Parmesan. Bake at 350º for 20 minutes or until heated through.

Serve with a green vegetable or salad and crusty bread.

Nutrition Information for Baked Rigatoni:
(
Nutrients per serving:)
Calories 289
Sodium 783 mg 
Total Fat 10 g (29%)
Carbohydrate 32 g
Cholesterol 47 mg
Protein 23 g
 
 

Dog in a Blanket (from Recipe Rehab Cookbook)
Yield: 4 servings

 
 

The Jewish Hospital Weight Management Center

 
1 can (8 count) refrigerator dinner rolls, such as Pillsbury Traditional Dinner Rolls
8 fat free hot dogs, such as Ball Park Fat Free Franks
8 slices light American cheese individually wrapped singles, such as Kraft 2%
 

Preheat oven to 375º. Lightly spray cookie sheet with vegetable oil spray. Flatten rolls into 4-5-inch circles. Place a slice of cheese on each circle; place hot dog on cheese. Roll up, slightly overlapping roll. Secure with a toothpick. Place on prepared sheet; bake at 375º for 10 minutes or until rolls are brown.

Serve with raw carrots and broccoli and a fat-free dip!

Nutrition Information for Dog in a Blanket:
(
Nutrients per serving:)
Calories 175
Sodium 923 mg
Total Fat 4 g (22%)
Carbohydrate 19 g
Cholesterol 23 mg
Protein 14 g
 
 

Coming next month...

The holidays are upon us!

Nutrition News
from the Jewish Hospital Cholesterol Center of The Health Alliance
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Updated 06/01/05