Kangaroo Care for Infants

Caring for a newborn baby can be a little frightening at times; encouraging kangaroo care can help new mommies and babies learn each other and promote good bonding from the start. Kangaroo care came about in the 1970’s in Columbia as a way to help premature babies thrive. This method involves holding a baby skin-to-skin with the mother or other caregiver. This means that the baby is wearing only a diaper and is snuggled directly on the mother’s skin covered by either a blanket or the mother’s shirt. Holding an infant like this directly after birth for one to two hours of uninterrupted kangaroo care can help establish breastfeeding as well as keeping the baby warm. Some studies even suggest that a healthy, full-term infant held on their mother’s skin will warm faster than if placed in an isolette warmer. The premature babies who are not able to do this directly after birth can still gain many benefits by being skin-to-skin with their mother as soon as medically safe. At this point, you may be wondering why this topic has appeared on a nutrition blog. Well, studies have shown that infants who have this time with their mothers are more likely to initiate breastfeeding. Also, infants who are held skin-to-skin burn fewer calories than those who are not. Imagine the implications for the tiny premature baby who is struggling to grow if we can help them burn fewer calories! In addition, studies have shown that benefits to babies held like this include stabilized heart rates and breathing patterns with greater oxygen saturation. They also spend less time crying, more time sleeping, and gain weight more rapidly. These factors may contribute to an earlier discharge time. There are also benefits to the mother who practices kangaroo care. Research has shown that those parents bond well with their babies and feel more confident in their ability to care for their infants. The best part about kangaroo care is how easy it is to do! You don’t need any special equipment or training. Holding a baby is a natural thing to do and if a baby can be held, they can be held skin-to-skin.

If you are interested and would like to learn more about kangaroo care, check out these resources:

http://my.clevelandclinic.org/healthy_living/infant_care/hic_kangaroo_care.aspx

http://www.marchofdimes.com/baby/inthenicu_kangaroocare.html

http://www.prematurity.org/baby/kangaroo.html

Eat Right With Color: Blue, Purple, Green and White

You may not consider yourself an artist, but you could be when it comes to preparing your meals. Adding colorful fruits and vegetables to your meals is an easy way to increase the nutritional quality of your diet.  We’ve all heard to increase our fruit and vegetable consumption, but now we are learning more and more about how the pigments may be of major benefit to our health.

Blue and purple fruits and vegetables (blueberries, blackberries, purple cabbage, eggplant, plums, grapes, figs, raisins and prunes) are pretty exciting when it comes to research on disease prevention. The blue and purple pigments in produce are called “anthocyanins” which can act as powerful antioxidants that protect cells from damage. They have been associated with reducing the risk of chronic diseases such as cancer, heart disease and stroke. Since anthocyanins help reduce oxidative damage, this pigment is associated with anti-aging properties, especially when it comes to memory function. Other potential benefits that have been studied include improving urinary tract health and preventing high blood pressure. Just adding a handful of berries to your breakfast can provide a powerful antioxidant punch to your morning routine.

Going with green produce also will provide a mouthful of vitamins, minerals and phytochemicals. Green foods get their color from chlorophyll and are typically good sources of vitamins A, K and C. Leafy greens, peppers, peas, cucumber and celery provide lutein, which is a carotenoid that acts as an antioxidant in eye health. Researchers are hopeful that diets rich in lutein may prevent age-related vision impairment. Green veggies also are a great way to get folate for brain health, as well as prevent birth defects. “Indoles” found in broccoli, cauliflower and cabbage may protect against some cancers. The intake of this pigment may be hindered by the use of certain blood thinners that have an interaction with vitamin K. Balancing this medication with intake of vitamin K is something that should be discussed with your health care provider before changing your diet.

Oftentimes, white is not recognized for its role in our health. The plant chemical “anthoxanthins” are prevalent in white-pigmented produce and may help with promoting healthy cholesterol and blood pressure – reducing overall risk of heart disease. White-pigmented foods such as bananas and potatoes are rich in potassium, as well. Other foods to try in this category are onions, garlic, ginger, jicama, turnips, cauliflower and mushrooms.

So take a look at your plate. Can you add a little color at meals or maybe with a snack? Given that much of our colorful produce is not in season, using frozen fruits and vegetables is a suitable option. In fact, since most frozen produce was picked at the peak of ripeness, the nutrients are well-retained and may be higher than that of the fresh options available in our stores now. You also may elect to add herbs and spices – a quick way to add antioxidant power to your meals.

Submitted by:
Heather Pierce, MS, RD, CDE, LDN
Blount Memorial Hospital
Weight Management Center
907 E. Lamar Alexander Parkway
Maryville, TN 37804
Office: 865.977.4674 / Fax: 865.980.5050

Eat Right with Color: Color Your Diet Red!

Including a variety of colorful fruits and vegetables in your diet helps provide your body with a wide range of nutrients for optimal health.  The basic idea is to choose an array of foods from the different color groups—red, yellow, orange, blue, purple, green, white—because each color group has certain nutrients, vitamins, and antioxidants. 

Specifically, including naturally red foods in your diet helps maintain heart health, memory function, urinary tract health, and may also lower the risk of some cancers.  Foods in the red group contain specific phytochemicals such as lycopene and anthocyanins that benefit overall health.

Color your diet red every day by eating these foods:

Fruit.  Red apples, cherries, cranberries, red grapes, pink/red grapefruit, red pears, pomegranates, raspberries, strawberries, watermelon

Vegetables.  Beets, red peppers, radishes, red onions, red potatoes, rhubarb, tomatoes

Beans & Peas.  Pink/red beans (kidney, pinto), red lentils

There are several ways to incorporate red foods into your diet.  Below are some tips to increase your intake of red fruits, vegetables, and legumes. 

• Top a cup of fat-free or low-fat yogurt with raspberries, apples, or sliced strawberries 
• Ask for more vegetable toppings (like sliced tomatoes, red onions, or red peppers) and less         cheese on your pizza. 
• Drink a fruit smoothie made with whole fruit (raspberries or strawberries), ice cubes, and a low-fat or fat-free yogurt. 
• Store cleaned red fruits and vegetables in the fridge at eye level and keep a low-fat or fat-free fruit or veggie dip on hand. 
• Add vegetables like tomatoes or red bell peppers to your egg or egg white omelet.Add sliced strawberries to your cereal, oatmeal, waffles, or toast. 
• Snack on vegetables like red bell pepper strips with a low-fat or fat-free ranch dip. 

Try these recipes:

Stuffed Red Bell Peppers 

Ingredients  (Makes 8 servings)

4 red or green bell peppers
1 pint or 2 cups cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp Salt
¼ tsp pepper

Preheat oven to 425°F. Lightly oil a large shallow baking pan. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems. Halve cherry tomatoes and chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, 2 tbsp. oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Nutrition information per serving: Calories 41, Total Fat 1.4g, Saturated Fat 0.3g, Carbohydrates 7g, Protein 1g, Cholesterol 0mg, Fiber 2g, Sodium 78mg, Carbohydrates 63%, Protein 10%, Fat 27%.

           

           Raspberry Smoothie

Ingredients  (Makes one serving)

1 cup unsweetened, frozen raspberries

¾ cup 100% orange juice

½ cup plain low-fat yogurt

Blend all ingredients well in blender and drink!

Nutrition information per serving:  Calories 240, Fat 0g, Carbohydrate 52g, Protein 8g, Fiber 4g, Sodium 70mg, Cholesterol 0g.

  

For more recipes please visit: http://www.fruitsandveggiesmorematters.org/.

Submitted by:
UT Dietetic Intern