Recipes High in Iron and Vitamin C – Who is at Risk of Iron Deficiency? There are at least seven (7) groups of people at risk for Iron Deficiency anemia.
I previously talked about the importance of protein as well as the importance of iron in your child's diet. Today, I will discuss how to increase the ability of your body to absorb and use iron in the foods you eat. First, let's review the groups of people at risk for iron deficiency.
7 Groups of People at Risk for Iron Deficiency
Pre-Term Infants
Premature babies are at risk for iron deficiency. This is because the unborn infant stores the largest amount of iron in the last trimester of gestation. Thus, babies born prior to the end of the 9th month have less iron available to use after birth.
Unfortunately, premature babies are also at risk for iron overload. So, it is important to talk to a doctor before giving an iron supplement to a preterm baby.
Young Children
Young children are growing quickly, and their iron needs are increased. Often their intake is inadequate as well. This puts them at risk for iron deficiency. Click Here for a list of Foods That Are High in Iron.
Cow's Milk Should be Treated as a Food
Toddlers are especially at risk of iron deficiency if kept on the bottle longer than 12 months. This is because babies are usually given cow's milk starting at 1 year of age. Cow's milk has no iron and is high in calories. Whole milk, which is recommend until 2 years of age, has 150 calories in one cup. If formula is replaced by cow's milk and is put in the bottle, the young child will usually consume too much milk. This will fill him or her up.
The toddler will then not want to eat other foods, including foods high in iron.
To make matters worse, an excess of cow's milk will interfere with the absorption of iron that is eaten. Thus, it is important to wean your baby off the bottle by 12 months old.
Teenage Girls
Teen girls often limit their diet to stay thin. In addition, the start of menstruation increases the amount of iron lost and the amount of iron that is needed in the diet. Ensuring plenty of iron rich foods will help to reduce risk of anemia and the complications associated with anemia.
Pregnant Women
Iron needs increase during pregnancy because mom is eating for two! Doctors will usually recommend a Multivitamin with Iron and Folate to ensure proper nutrition.
Congestive Heart Failure Patients
The reasons why are unclear. However, it is true that when heart failure is present, the heart is not pumping blood as efficiently. Also, inflammation is present. Sufficient nutrient intake is essential during this process. Thus, the person with heart failure will most likely be taking supplements as ordered by their doctor or dietitian.
Persons with Digestive Diseases Including Ulcerative Colitis and Crohn's Disease
A healthy digestive system is essential for adequate nutrient absorption. With Ulcerative Colitis and Crohn's Disease, the ability to absorb nutrients is decreased. Also, the amount of nutrients lost is increased. People with these diseases are usually supplemented with iron and other important nutrients to help improve nutritional status.
Vegetarians
When a person is on a vegetarian diet, careful planning is required to ensure enough iron is taken in. It is important to remember that eggs, beans, grains, spinach, nuts and seeds are non-heme sources of iron. Non-heme iron is less readily absorbed by the body than heme sources of iron. Also, most non-heme sources of iron are high in phytic acid. Phytic acid inhibits absorption of iron. Thus, vegetarians need to consume higher amounts of iron to compensate for decreased absorption of non-heme iron as well as presence of phytic acid.
Combining Vitamin C Rich Foods with Vegetarian Iron Sources Will Increase the Amount of Iron that is Absorbed.
For example, when serving bean burritos, add homemade salsa to increase iron absorption.
This homemade salsa is made with fresh tomatoes, onions, jalapeno peppers, and cilantro, and is rich in Vitamin C. Combining this recipe with bean burritos (or other meat burritos or tacos) will increase the iron in the foods served with (beans, tortillas, chicken).
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: easy, healthy
Servings: 8Servings
Calories: 8kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC
Ingredients
1cupRoma Tomatoesabout 2 large, diced
1/4cupOnionsdiced
2tbspCilantrofinely chopped
1wholeJalapeno or AnaheimJalapeno (Medium Heat); Anaheim (Mild Heat)
1tbspLemon Juice
1/2teaspoonSaltTo taste
Instructions
Chop all vegetables to desired size (remove seeds from pepper) 2) Add lemon juice and salt 3) Mix all ingredients together4) Chill 2 hours and Serve
Add oil to pan and heat 2) Saute onion, garlic, bell pepper and tomato until vegetables are tender, 10 minutes or so 3) Add 1/4 cup water and chicken 4) Mix and heat through 5) Serve on corn or flour tortillas with cheese, lettuce, fresh salsa or other favorite toppings.
Nathan won't eat tomatoes in most things. However, he likes this recipe if we serve it on a tortilla with cheese. It makes me so happy to know that I figured out another way to sneak in some healthy vegetables. This increases the number of vegetables he is eating. Plus, it adds variety to his limited diet.
6 Tips to Get Picky Kids to Eat Vegetables on Thanksgiving
My son has sensory issues with food and has since birth. As a result, I have discovered that forcing him to eat foods he can’t tolerate OR waiting until he is hungry enough to eat the foods he hates doesn’t work. Instead, I have found ways to encourage him to at least eat more of a variety of foods than he may otherwise eat.
Here are 6 Tips to Get Picky Kids to Eat Vegetables on Thanksgiving. (Post may contain affiliate links).
1. Serve at least one favorite vegetable (or fruit, if she doesn’t like veggies) as part of the meal.
For example, my son likes broccoli the best, but he also likes carrots. Since carrots (and fresh green beans) are part of our traditional Thanksgiving meal, we won’t have to serve anything extra for him.
2. Serve combination foods separately, if you can.
For example, my son is not willing to eat most combination foods. By serving the parts of mixed dishes separately, I can encourage him to eat more variety.
This year for Thanksgiving I discovered a salad that I know everyone except my son will like. The reason I’m going to serve this salad is:
It’s healthy
The recipe has several foods he likes–if they are served separately
It looks delicious!
I’m planning to serve each food ingredient in a separate bowl. I will also offer another salad dressing as an option (one that I know more than one person likes, if possible). This won’t require more work because when preparing a salad, I chop everything up separately. The only extra work will be cleaning the dishes.
If you’re having special company this Thanksgiving, and you decide to serve this salad or something similar, you could put the dressing on the table in a cute salad dressing bottle and place the salad ingredients on fancy dishes. Most young children will eat the lettuce, apples, and cheese. If they don’t have an aversion to nuts, like my son does, the pecans will probably appeal to them as well (especially if you caramelize them*). If all they eat is the lettuce, apples and cheese, you’ve gotten two servings of veggies and fruit into their cute little bodies! The pecans are rich sources of magnesium and essential fats. So, if they eat the pecans, even better.
As a bonus, the little ones can pick up these foods with their hands, which I know toddlers love to do!*
3. Encourage your child try at least one new vegetable, fruit or other food that she didn’t like previously.
One taste is enough.
For example, we have green beans every year. They are southern style and have salt pork and onions in them.
Okay, so problem number one, it’s a combo food.
Problem number two, it’s not a preferred vegetable.
Problem number 3, he doesn’t really care for green beans.
So, this year my challenge is for him to put one green bean on a plate (just the green bean) and take a small taste. Then if he likes it, he can have more. If not, that's okay. Praise him for being willing to put the food on the plates.
4. Make sure your child is hungry by the time you serve the meal.
Snacking all day long will obviously dampen anyone’s appetite, especially someone with a smaller stomach, like kids. Food always tastes better when you’re hungry. So, if possible, no eating/snacking for AT LEAST 2 hours prior to the main meal. This should help in the enthusiasm department.
5. Try not to worry too much if your child doesn’t want to eat much on Thanksgiving.
It’s a special day, and there are probably a lot of other things going on that are much more interesting than eating. Kid’s usually eat less when they’re having fun and are around new or non-routine people.
6. Put small amounts of each food they will be eating on the plate.
Sometimes an overfull plate can overwhelm the child and cause them to lose interest in eating at all. They can always ask for more!
GOING ELSEWHERE?
If possible, talk to the host ahead of time to get an idea of what will be served. That way you can create strategies ahead, especially if your child has sensory issues with or allergies/intolerances to food.
Pick something you know your child will like and serve it along with the other dishes served, so that it doesn’t appear like you are serving something special just for your child. For example, even if it is a peanut butter and jelly sandwich, make enough to share, and put it out there with the other dishes.
One of the dilemmas I’m faced with is that my son will not drink water. As a result, I worry about him being dehydrated. I have tried in the past to force him to drink an ounce or two at a time, in hopes of getting him used to it. However, it has never worked! As he has gotten older and a bit more reasonable about making healthy food choices, I have attempted to explain to him why water is so important. But he is not convinced. As a result of my concerns over dehydration, I have allowed him to drink more juice than the recommended maximum of four ounces per day. (This post contains affiliate links).
He typically drinks about 12 ounces of juice and 8 ounces of milk every day. And THAT IS IT. This is still a lot of juice, but it’s not as much fluid as the recommended amount of 6-8 8-oz cups of water. Plus, it’s not water, it’s juice! As a result, he has issues with dry skin. These issues have been particularly troublesome the past couple of weeks.
So, how to increase fluids in his diet so that he won't be dehydrated?
I know, I know! I’ll make him soup!
Yes, soup is an AWESOME way to increase fluids in your kids’ diets. This is also a great way to increase other nutrients as well. Especially if it is homemade soup. Any vegetable you put into the soup, even if your kids pick it out, will still have “left its mark,” by leaving some of its nutrients in the broth.
Right now, Nathan is having a particularly “dry skin season.” So, I have been busy making different soups the past couple of days to increase his fluid intake. Yesterday, I made pot sticker soup. The day before that I made bean and sausage soup.
I was only able to get him to eat the bean soup once because he doesn’t like to eat beans. I persuaded him by allowing him to add cheese. (Thank goodness he is not allergic to dairy!) He has been willing to eat the pot sticker soup several times, though he initially griped about all the broth.
I will admit that I am not a lover of cooking.
When I’m in the mood, I can produce some delicious recipes, but I’m a bit lazy when it comes to preparing foods. Fortunately, I have Costco to help me. Costco sells frozen foods that tend to be much more wholesome than the average brand. So, we bought some frozen pot stickers at Costco this week, and I made a simple soup with just two ingredients: pot stickers and chicken broth. The beauty of this kind of soup is that you can simply make chicken broth out of a high-quality chicken base, add the pot stickers (I used chicken and veggie), and voila, you’ve got soup!
Even better is if you add carrots, onions, and celery. Now my son was having a bit of a fit over the vegetables being put in, and since my primary goal right now is to get more fluids into his little body, I didn’t add the veggies THIS time. Instead, I served his favorite vegetable, broccoli, on the side.
Speaking of broccoli…
Nathan loves broccoli, and he also likes my homemade cream of broccoli soup. I use a basic pureed soup vegetable recipe from an older Better Homes and Gardens cookbook that I have had since 1989. This cookbook has a section on fresh vegetable soups, with suggestions on which herbs/spices to use based on the type of vegetable. This is an extremely easy recipe.
Plus, it’s inexpensive, doesn’t call for any fancy, costly ingredients, and is not too high in fat.
In case you’re wondering, the reason I like to give Nathan pureed soups is because he has texture issues and oftentimes will reject a multi-texture food.
Soup is a TERRIFIC way to make sure your child gets enough fluids AND veggies in his diet.
So, does your child drink enough water and eat his vegetables? If not, then this is what I recommend helping prevent dehydration:
A vegetable soup is a fantastic way to start feeding his or her body what it needs.
And if there your child has any kid of sensory and texture issues with food, then pureed soup are perfect for this.
Hopefully, most of my readers will be able to find at least one vegetable soup that will match their kid’s preferences. Notice that corn is not on the chart. Corn chowder is another yummy possibility.
How to Tell Whether Your Child or you are Dehydrated
(Post may contain affiliate links).
Dehydration occurs when you use or lose more fluids than you take in. One of the most obvious early signs of dehydration is thirst. However, thirst is not something you can count on to tell you that you are dehydrated. One of the reasons why thirst is not dependable is that certain individuals do not experience thirst until they have already been dehydrated for awhile.
Most people think dehydration is more of a problem during the summer. It's true that summer is a high-risk month for dehydration because of sweating. However, during cooler months of the year, dehydration can be a problem as well. This is because people don't get as thirsty when the weather is cold. Also, during cold weather there is less moisture in the air. Young children and older adults are the most at-risk for dehydration. But anyone can become dehydrated.
And children do not always drink enough liquids. For example, when my son, Nathan, was younger, I tried to follow the typical advice of limiting juice because, “If he gets thirsty enough, he'll drink water.” I was hoping he would start drinking water.
Wrong. IT NEVER HAPPENED.
To this day, I can hardly get him to drink more than one or two swigs of water. So, how do I know when he is dehydrated? Another of the early signs of dehydration is dry, scaly skin. When my son gets dry, scaly skin, I know it's time to make him soup, because this is one of the ways I can be sure he is getting enough fluids.
So, how can you tell if your child or other loved one is dehydrated?
Below are 12 early signs of dehydration.
Infant or young child
Dry mouth and tongue
No tears when crying
No wet diapers for three hours
Sunken eyes, cheeks
Sunken soft spot on top of skull
Listlessness or irritability
Adult
Extreme thirst
Less frequent urination
Dark-colored urine
Fatigue
Dizziness
Confusion
When to see a doctor
Call your family doctor if you or a loved one:
Has had diarrhea for 24 hours or more
Is irritable or disoriented and much sleepier or less active than usual
Can't keep down fluids
Has bloody or black stool
So to help prevent dehydration in the winter, I highly recommend giving your family more soups. Remember, “soup is good food!”
Click Here for delicious, easy, kid-friendly, and healthy vegetable soup recipes.
Variety is so important for helping to ensure that your family is getting all of the nutrients available through foods. And it is extremely difficult to get some kids to eat more than a couple of different foods.
When Nathan was younger, he would eat cooked beans. However, as he's gotten older, it's been nearly impossible to get him to eat any kind of beans, even the Bush's Baked Beans he used to like. Regardless, I decided to have my husband cook some pintos in the Instant Pot for dinner this week.
Traditionally, I have put onion, salt, and white pepper in my beans for spice, based on my mom's recipe. I usually put olive oil in my pintos as well.
To be honest, when I decided to have pinto beans for dinner, I did not expect my son to eat them.
My husband is a garlic lover, and a hard core meat eater. So when he made the pintos on Monday, he added (a ton) of garlic and two slices of bacon. After tasting them, I'm thinking, “Nathan loves garlic, I should have him try these.”
This is especially important to me because I'm always searching for different high protein meals that are also inexpensive, and rich in other nutrients and fiber.
The results of my little experiment are that Nathan has eaten them for the last two nights without complaining. He won't actually admit he likes them, but eating them without having to be coaxed is all the evidence I need. So, if your child likes garlic, and you've had a hard time getting him or her to eat beans, I have an easy recipe for you!
And the good news is that 2 slices of bacon adds hardly any fat to the overall recipe. In fact, without cheese, 1 1/2 cup serving is only 127 calories! With cheese, 227 calories.
The first night, I gave Nathan a small serving of beans with cheese. The second night I got even more creative.
We had leftover breast meat chicken from the rotisserie chicken we got at Costco last week. I suggested that my husband make his awesome chicken and tomatoes (which Nathan has also eaten in the past–he will eat things like this as long as it's not spicy and as long as the tomatoes aren't obvious).
The second night Ron and I had chicken and bean tacos and Nathan had a chicken and cheese burrito with pintos on the side. (In the next post, I will add the recipe for chicken and cheese tacos).
It is so exciting to me when I can get my son to eat a greater variety of foods besides just mac and cheese!
Homemade Pinto Beans with Minced Garlic and Bacon (or Olive Oil)
Prep Time20 minutesmins
Cook Time6 hourshrs
Soaking6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Main Course
Cuisine: American, Mexican
Keyword: adhd diet, autism diet, beans, easy, frugal, healthy, high protein, kid friendly recipes, pinto, recipes kids love
Servings: 101/2 cup
Calories: 127kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC
Ingredients
2slicesBaconCenter Cut is Leanest
1/2 onionOnionabout 1/2 cup
1tbspMinced GarlicWe use the jarred garlic; if using fresh, 3-4 cloves, depending on size
1poundDried Pinto Beans
8cupswaterJust enough to cover the beans
Instructions
Put dry beans in bowl and cover with water. Soak overnight, or about 6 hours. Drain and rinse beans and put into Slow Cooker or Instant Pot. Cover with water, add bacon or olive oil, onion, and garlic. Turn on slow cooker or Instant Pot. If using slow cooker low setting, it usually takes about 6 hours for beans to be tender and ready to eat. If you use the high setting of slow cooker, the beans should be done in 3-4 hours. But it will depend on the crock pot. If you use the Pressure Cooker setting on the Instant Pot, beans should be done in 30-60 minutes. Makes 10 1/2 cup servings
Notes
This easy, inexpensive recipe is an excellent source of protein, folate, magnesium, fiber and B vitamins. And my son likes it.I bet yours will too!Top with shredded cheese for extra protein, calcium and FLAVOR! (1/4 cup shredded cheese = about 100 calories)
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