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SHERI BANDELEAN | ARGUS OBSERVER

Vegetables are the most typical kind of food finnicky children may turn their noses up at, but parents can take certain steps to introduce foods into their children’sdiets.

JESSICA KELLERARGUS OBSERVER

ONTARIOWhen is your child a picky eater,

and what, as a parent, can you doto counteract such finnicky habitsespecially if meal time is becom-ing a challenge instead of a relax-ing family time together?

Lindsay Grosvenor, MalheurCounty WIC Program registereddietitian, said before assuming achild is a picky eater, first deter-mine whether he or she actually is.

First of all, she said, parents ofboth picky and regular eaters needto remember what they are respon-sible for and what their child is re-sponsible for. Parents, Grosvenorsaid, are responsible for determin-ing what is being served, when andwhere. Children, she said, are re-

sponsible for deciding whetherthey will eat or not, deciding whatthey eat and how much to eat.

In some cases, Grosvenor said,the child’s eating habits are fine,but they may not be eating theamounts their parents wish themtoo, and parents may be incorrect-ly attributing that to picky eating.She said, if that is the case, it is theparents who may have to re-evalu-ate their thinking because only achild knows when he or she is full,and parents may be serving theirchild too much food.

Grosvenor said, if children arestill developing normally physical-ly and mentally, they are likely eat-ing enough food. By pressuringchildren to eat more food than theywant, parents could be inadver-tently training their children to eatmore than they need, which couldlead to future problems, such asobesity.

Instead, Grosvenor suggests,once they are old enough, to letchildren serve themselves at mealsor serve them small amounts offood and let them have seconds.

In contrast, “Children who are

picky eaters are very limited in thenumber of foods they eat,”Grosvenor said, adding childrenwho are truly finnicky have lessthan 20 to 30 foods in their foodrepertoire.

Vegetables are typically the foodsparents have trouble getting theirchildren to eat, Grosvenor said, butparents should not despair. Sherecommends they try a number ofapproaches to serving vegetablesand other foods to try and solvetheir child’s fussiness.

The first rule to remember, shesaid, is to lead by example. Parentsshould eat what they want theirchildren to eat, and children, inturn, will be more likely to try newfoods. Older children can help pickout the fruits and vegetables to beserved.

Typically, children, around ages1 or 2, may normally start beingsuspicious of what’s put in front ofthem or may not want to eat asthey assert their independence.

In such cases, parents shouldkeep in mind that everything is

Feeding finnicky childrenMealtime doesn’thave to be a power

struggle

SEE CHILDREN | PAGE C6

Heart group lists 7 essentials forheart health

JAMIE STENGLEASSOCIATED PRESS

DALLAS — Here arethe seven secrets to along life: Stay away fromcigarettes. Keep a slenderphysique. Get some exer-cise. Eat a healthy dietand keep your choles-terol, blood pressure andblood sugar in check.

Research shows thatmost 50-year-olds who dothat can live another 40years free of stroke andheart disease, two of themost common killers,says Dr. Clyde Yancy,president of theAmerican HeartAssociation. The heartassociation published theadvice online Wednesdayin the journalCirculation.

The group also is intro-ducing an online quiz tohelp people gauge howclose they are to the ide-al. If you fall a bit short,it offers tips for improv-

ing.‘‘These seven factors —

if you can keep them ide-al or control them — endup being the fountain ofyouth for your heart,’’said Dr. Donald M. Lloyd-Jones, a cardiologist whowas lead author of thestatement. ‘‘You livelonger, you live healthierlonger, you have muchbetter quality of life inolder age, require lessmedication, less medicalcare.’’

Specifically, those withideal cardiovascularhealth can answer yes tothe following seven ques-tions:

— Never smoked orquit more than one yearago.

— Body mass index lessthan 25.

— Get at least 150 min-utes of moderate exer-cise or 75 minutes of vig-orous exercise eachweek.

— Meet at least four of

these dietary recommen-dations: 4 1/2 cups offruit and vegetables aday; two or more 3.5-ounce servings a week offish; drink no more than36 ounces of sugar-sweet-ened beverages a week;three or more 1-ounceservings of fiber-richwhole grains a day; lessthan 1,500 milligrams aday of salt.

— Total cholesterol ofless than 200.

— Blood pressure be-low 120/80.

— Fasting blood glu-cose less than 100.

The online quiz calcu-lates a score based on theanswers, 10 being the ide-al. Doctors say the quiz isa good way for people toget a handle on howthey’re doing, especiallysince people often thinkthey’re doing better thanthey actually are.

The heart associationfound just that in a recentsurvey that showed 39

percent of Americansthought they had idealheart health, yet 54 per-cent of those had beentold they had either aheart disease risk factoror needed to make alifestyle change to im-prove heart health, orboth.

With America’s obesityepidemic, weight espe-cially is a pitfall for pa-tients trying to meetthese seven health fac-tors, doctors say.

‘‘Many people are sur-prised to find out howoverweight they may be,’’said Dr. Randal Thomas,director of the cardiovas-cular health clinic at theMayo Clinic.

Lloyd-Jones, also chairof the preventive medi-cine department atNorthwesternUniversity’s FeinbergSchool of Medicine, said,‘‘People I think are far

SEE HEALTH | PAGE C6

Protect your family’shealth this year

(ARA) — Every January, people make New Year’sresolutions that focus on exercise, diet or otherways to stay healthy. But the best resolution to keepthe entire family healthy is food safety in thekitchen.

Here are a couple of tips from the Institute ofFood Technologists and the Partnership for FoodSafety Education to start your 2010 in a healthyway:

• Mark the date on everything you put into yourfreezer or refrigerator so you know how long it’sbeen in there.

• Consume uncooked beef stored in the freezerwithin three to four months, or one to two days forrefrigerated beef.

• Keep cooked poultry up to four months in thefreezer and three to four days in the fridge, but un-cooked poultry should be eaten within ninemonths of freezing and one to two days of refriger-ation.

• Wash your cutting boards, dishes, utensils andcountertops with hot soapy water after preparingeach food item, and before you cut the next item.

• Use two cutting boards, one for raw meats thatyou plan to cook and one for ready-to-eat foods.

| HEALTH, MIND & BODY |SUNDAY, JANUARY 24, 2010 ARGUS OBSERVER C5

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Study finds U.S. birthweights inch down a bit

WASHINGTON (AP)— U.S. newborns are ar-riving a little smaller,says puzzling newHarvard research thatcan’t explain why.

Fatter mothers tendto produce heavier ba-bies, and obesity is soar-ing. Yet the study ofnearly 37 million birthsshows newborns were abit lighter in 2005 thanin 1990, ending a half-century of rising birthweights. The change is-n’t big: The averagebirth weight of full-term babies is just un-der 7

1⁄2 pounds, a drop of

about 1.8 ounces, re-searchers reportedThursday in the journalObstetrics &Gynecology.

That’s surprising con-sidering doctor warn-ings about 9-pound, orbigger, babies. So the re-searchers double-checked. The propor-tion born large for their

gestational age droppedabout 2 percent, whichis good.

‘‘What physicians areresponding to is that thebigger babies are get-ting bigger,’’ said leadresearcher Dr. EmilyOken of HarvardPilgrim Health Care.Plus, ‘‘babies are stillbigger than they were30, 40, 50 years ago. ’’

That’s particularlytrue for women at low-est risk for too-small ba-bies: White, well-educat-ed, married non-smok-ers who got early prena-tal care. Still, their ba-bies, on average,weighed 2.8 ounces lessover the study period.

Babies born too bigare at increased risk ofobesity and diabetes lat-er in life. On the otherhand, babies born toosmall may require in-tensive care right awayand also be at risk forlater chronic diseases.

LAURAN NEERGAARDASSOCIATED PRESS

WASHINGTON — Just as mil-lions head to tanning beds to pre-pare for spring break, the Food andDrug Administration will be debat-ing how to toughen warnings thatthose sunlamps pose a cancer risk.

Yes, sunburns are particularlydangerous. But there’s increasingscientific consensus that there’s nosuch thing as a safe tan, either.

This is a message that KatieDonnar, 18, dismissed until a yearago when, preparing for the MissIndiana pageant, she discovered agrowth on her leg — an early-stagemelanoma, the most dangerousform of skin cancer.

She can’t prove tanning beds areto blame, but started using them asa sixth-grade cheerleader, says shestepped under the bulbs aboutevery other day during parts ofhigh school, and at one point evenowned one. No more.

‘‘It seemed somewhat of a myththat I was putting myself at risk,’’says Donnar, of Bruceville, Ind.,who found the melanoma before itspread. ‘‘The warning label was sosmall, nothing to make me stopand think, ‘This is real,’ ” she saidof the tanning bed.

The World Health Organization’scancer division last summer listedtanning beds as definitive cancer-causers, right alongside the ultra-violet radiation that both they andthe sun emit. They’d long been con-sidered ‘‘probable’’ carcinogens,but what tipped the scales: Ananalysis of numerous studies thatconcluded the risk of melanomajumps by 75 percent in people whoused tanning beds in their teensand 20s. Next comes the U.S. Foodand Drug Administration, whichhas long regulated tanning beds as‘‘Class I devices,’’ a category oflow-risk medical devices that in-cludes bandages. Tanning beds dobear some warnings about the can-cer link, but the FDA recently de-cided those labels aren’t visibleenough to consumers and don’t ful-

ly convey the risk, especially toyoung people. So in March, theFDA’s scientific advisers open apublic hearing to explore strictertanning bed regulation, both stifferwarnings and reclassifying themto allow other steps.

‘‘We don’t recommend usingthem at all, but we know people douse them so we want to make themas low-risk as possible,’’ says FDAUV radiation specialist SharonMiller.

The Indoor Tanning Association,already fighting pending legisla-tion that would tax tanning salonsto help pay for Congress’ healthcare overhaul, argues there’s nonew science to justify increasedFDA regulation.

Any risk is to people who overdoit, says ITA President DanHumiston, arguing that’s easier todo in the sun.

The industry is open to somechange in warning labels,Humiston says, to ensure cus-tomers ‘‘understand the wholeprocess, so there’s no chance they

could be overexposed, no chancethey could get a sunburn.’’

But the FDA also says some peo-ple go too often, using tanning bedsthree times a week, for example,when its research shows once aweek would provide visually thesame tan.

The tanning bed debate isn’t anexcuse to roast in the sun instead.Nor is melanoma the only risk.Also linked to UV exposure arebasal and squamous cell carcino-mas, which affect more than 1 mil-lion Americans a year.

They’re usually easily removedbut the American Cancer Societycounts 2,000 annual deaths.Melanoma is more lethal: Nearly69,000 U.S. cases were diagnosedlast year, and about 8,650 peopledied.

Fair-skinned people who don’ttan easily are at highest risk.Melanoma is particularly linked tosunburns at a young age, andwhile it usually strikes in the 40sand 50s, doctors are seeing ever-younger cases like Donnar.

FDA debates tougher cancerwarning on tanning beds

DANIEL R. PATMORE | ASSOCIATED PRESS

Katie Donnar, 18, shows her scar from where the melanoma was on the calf of her leg, Jan. 14, in Vincennes,Ind., in front of a tanning bed like the on she used at her home and at the tanning salons. Donnar was in thesixth grade when she started using tanning beds.

(ARA) — Having a family meal isn’teasily accomplished these days. Busyschedules, long work hours and eventechnology make it feel easier to simplygrab a meal and go, rather than take thetime to sit everyone down togetheraround the table.

But American families really do misscoming together around the table. Infact, 93 percent of Americans acknowl-edge dinner time as the best way to con-nect as a family, according to a studyconducted by Barilla. The obstacles bar-ring the way for family dinner are workschedules, children’s schedules andpicky eaters in the house. However, thebenefits of overcoming these obstaclescan be lasting for families. In fact, ac-cording to the study, Americans who eatwith others more frequently are moresatisfied with every aspect of their ownlives, including their relationships,their physical and mental health andtheir level of achievement in life.

In addition, the study shows:• Sharing meals ranks No. 1 above all

other activities (including family vaca-tions, playing together and attendingreligious services) in helpingAmericans connect with their familiesand their kids.

• Nearly six in 10 families agree thatthey don’t have as many opportunitiesto connect with their family or friendsas they’d like.

• Americans who eat with others fre-

quently report lower levels of over-weight children.

“Family meals are more than feedingevents; they are precious opportunitiesfor family connection in a hurry-upworld,” says Dr. William Doherty, a pro-fessor with the University of MinnesotaDepartment of Family and SocialScience and an expert on family timeand family rituals. “Children grow uphealthier, smarter and better adjustedwhen their parents take the lead in hav-ing regular dinner times.”

The importance of sharing dinner isnot lost on chef Mario Batali or musicstar Martina McBride, who are workingtogether with Barilla to spread theword about how families can ‘Share theTable’ and create lasting memories.

A mother of three and one of countrymusic’s top female vocalists, McBrideunderstands the challenges ofwork/life balance and family dinners.Martina’s tips for creating the best fam-ily dinner experience include:

• Once in a while, make everyday din-ners seem fancier with candles, a linentablecloth and your fine china. This willadd an element of fun and something toget excited about.

• Carry on your favorite dinnertimetraditions from your childhood and tellyour children about family meals fromwhen you were a kid.

• Plan ahead so you can fit dinners in-to busy schedules.

Rediscovering the joys of shared meals

| HEALTH, MIND & BODY |C6 ARGUS OBSERVER SUNDAY, JANUARY 24, 2010

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new to their children,Grosvenor said. Parentsshould also remember childrenat that age have tastebuds andolfactory senses that arestronger and more acute thanadults, so vegetables in partic-ular may taste or smellstronger to children.

Grosvenor recommendspreparing the vegetables in anumber of ways: serving themraw, hiding them in a sauce orwith other foods or even puree-ing them and putting them insomething else.

“Ideally, you want them toknow what they’re eating and

like what they’re eating,” shesaid.

Grosvenor also said just be-cause a child does not like afood once does not mean a par-ent should stop serving thatfood. She said studies indicatereintroducing a type of veg-etable 10 or more times may en-courage a child to try it.

“If they don’t like it, don’tforce the issue,” she said,adding parents should also notforce children to eat foods oreven try them.

Instead, Grosvenor said, par-ents might allow a child to puta vegetable or food in theirmouth, chew it up and spit itout.

To ensure children receivethe nutrients they need fromfood, parents should offer abroad variety of fruits and veg-etables.

If they don’t like one veg-etable, such as carrots, parentsmay considering offering otherfruits and vegetables of thesame color, like sweet potatoesor cantaloupe.

In the beginning, she said, itis normal for children to onlywant to eat a certain type offood or vegetable because theyare going through phases.While parents should never letthe child dictate what kinds offoods will be served or go out oftheir way to cook something

else for their children,Grosvenor said it is not unrea-sonable to serve at least onefood a child likes at each meal.

Grosvenor also said, howev-er, appetites will vary as theygrow, and sometimes childrenwill not eat much at all, even offoods they like.

“And as long as they have justas many good days as bad days,everything is fine,” she said.

For additional informationabout picky eaters and chil-dren’s diets, go towww.mypyramid.gov.

WANT TO GET breaking news right to your com-

puter? Go online to www.argusobserver.com and

sign up for our E-Newsletter

FROM PAGE C4

CHILDREN: Can learn to eat and like a variety of foods without a mealtime challenge

Tips for mealtime

q Introduce new foods alongwith favorite foods.

o Don’t bribe or reward chil-dren with food.

q Helping with meals can befun. Children may eat foods

they help prepare.o Don’t force a child to eat.o Young children are easily

distracted. Keep the televi-sion off while eating.

o Offer foods with a variety ofcolors and textures.

o Children like to eat with therest of the family.

too accepting of theirwaistlines.’’

Thomas praises the on-line tool for giving peoplea score so they’ll havesomething to work to-ward. It offers advice forproblem areas: for in-stance, advising someonewho’s over weight to set agoal of losing a pound aweek by burning up to3,500 more calories thanare taken in.

Yancy, the heart associ-ation president and med-

ical director of theBaylor Heart andVascular Institute inDallas, said the organiza-tion has a goal for 2020 ofimproving cardiovascu-lar health of Americansby 20 percent while re-ducing deaths from car-diovascular diseases andstroke by 20 percent.

He said that in the lastdecade, there’s alreadybeen a nearly 40 percentreduction in death fromheart disease and a near-ly 35 percent reduction indeath from stroke.

FROM PAGE C4

HEALTH: Online tool available