Kids’ Sodium Intake On The Rise

New government research shows that more than 90 percent of kids in the US, ages 6-18 years old, eat more sodium than recommended and it’s not coming from the salt shaker. This influx in sodium is coming from everyday foods such as pizza, bread, sandwiches, cold cuts, chicken nuggets and patties, Mexican dishes, pasta dishes, and soups. The concern is that this increase in sodium in young kids will lead to high blood pressure and heart disease in the future.

            According to CDC standards, kids should consume less than 2,300 mg of sodium per day. Currently, numbers show that kids are digesting about 3,300 mg of sodium per day. Prior to asking for a salt packet or reaching for the salt shaker, sodium is already found in many foods. Based on government research, 65 percent of sodium comes from store foods, 13 percent comes from fast food, and 9 percent comes from the school cafeteria. Here are a few tips to reduce sodium intake:

• Introduce fresh fruits and vegetables.
• When cooking, substitute salt with garlic, onion powder, citrus juice, or other salt-free seasonings.
• Prepare foods from their most natural state, dry or fresh.
• When buying meals, look for those with less than 600mg of sodium per meal.
• Ask for no salt to be added when eating out at restaurants or fast food establishments.

Similar to adults, kids consume majority of their sodium from processed foods and meals prepared outside of the home. While the occasional treat is understandable and well deserved, try to keep kids’ sodium intake under 2,300 mg per day. A healthy child foreshadows a healthy adult!

Excerpt from: Center for Disease Control and Prevention

Protect Your Charge From A Poorly Packed Lunch

According to the Centers for Disease Control and Prevention [CDC], about one in six Americans suffers from food poisoning each year. On average, this can result in about 128,000 hospitalizations and 3,000 fatalities. Because many of these illnesses occur when food is poorly packaged and maintained, parents and caregivers are urged to pay close attention when preparing lunch for kids.

            If packing a lunch that contains perishable items [lunch meats, eggs, yogurts, refrigerated puddings, etc.], be sure to use freezer packs. This will allow the food to remain cool, disabling the spread of bacteria on food. Another alternative to freezer packs could be frozen juice boxes. By freezing the juice boxes the night before, they become solid enough to keep the food cool and they will have defrosted by lunchtime.

            Aside from using different “cooling” options, be sure that lunches are packed in insulated lunch boxes. This will help maintain the original temperature for a longer duration. While paper lunch bags are common, perishable food items could be dangerous to eat by lunchtime when packed in a non-insulated bag. If packing hot foods, use an insulated container to maintain the temperature. To achieve better results, allow boiling water to sit in the container for a few minutes prior to filling it with food. Don’t forget to remind kids to leave all lids on food until lunchtime to ensure that no outside germs or bacteria sneak into the containers.

            After enjoying a great lunch, remind kids to throw away all leftover food, including plastic bags and disposable containers. Do not reuse any packaging aside from tupperware that will be cleaned when kids arrive home. Bacteria or other foodborne illnesses could linger from the time kids eat lunch to the time their lunchbox gets unpacked. After ensuring that proper protocols are met for a safe lunch, remember to make sure the lunch is healthy for growing kids!

Idea from: HealthDay