Tag Archives: feeding with love and respect

API Announces “Voices of Breastfeeding” Double Edition of Attached Family

New Magazine Issue Advocates for Increased Support of Compassionate Infant-Feeding Choices

Bf 2014 Challenges smIn honor of the millions of women who have come together throughout history to support one another in motherhood, Attachment Parenting International (API) is pleased to announce the latest edition of Attached Family magazine. This double “Voices of Breastfeeding” issue spotlights both the cultural explosion of breastfeeding advocacy as well as the challenges still to overcome.

“This issue of the magazine has been a long time in the making,” said Rita Brhel, Editor of the Attached Family and API Publications Coordinator. “We wanted to create a resource that is helpful to all mothers, both those who were able to breastfeed their babies and those who were unable to.”

The “Voices of Breastfeeding” edition of Attached Family is divided into an “Advocating for Acceptance” issue that identifies the ever-growing movement of mothers inspired to campaign for society’s embrace of breastfeeding, and a “Meeting Challenges with Compassion” issue that recognizes that there are circumstances when breastfeeding is difficult, if not impossible, highlighting the importance of empathetic support for all infant-feeding choices.

“Ideally, I would have liked to have breastfed all three of my children,” Brhel said. “But Attachment Parenting International supports parents in all walks of life, including mothers who are unable to breastfeed, and I was able to learn how to meet my child’s attachment needs through sensitive responsiveness beyond breastfeeding.”

This edition of Attached Family was also made in appreciation of longtime magazines like Mothering, New Beginnings and Breastfeeding Today, which paved the way to widespread support for breastfeeding and Attachment Parenting conversations among mothers, and now fathers, and by extension, contributing to the breastfeeding movement that eventually influenced the research and medical communities.

“API is pleased to give a voice to our breastfeeding struggles, those related to society’s acceptance as well as those shared by mother and baby,” said Samantha Gray, Executive Director of Attachment Parenting International. “Emphasizing healthy attachment and relationship, it is natural that we speak up collectively to further advocacy efforts and gather together regularly to give personal support. Our contributors, led by Rita’s editorial vision and passion for breastfeeding support, have captured that perspective in this double issue.”

Scattered throughout the “Voices of Breastfeeding” edition of Attached Family are parent stories, project highlights and additional resources from around and beyond API, as well as the following features:

·         “The Real Breastfeeding Story” detailing exactly how far industrial society has come in accepting breastfeeding, yet also how far we have yet to go, which includes a look at “Extended Nursing Around the World”

·         “When Breastfeeding Doesn’t Work” explains the hard decisions some mothers made regarding their infant-feeding choices

·         An interview with Katrina Pavlik, founder of “Breastfeed, Chicago!” and an accompanying photo essay of breastfeeding families in Chicago, Illinois, USA

·         “Nature’s Case for Breastfeeding” featuring Attachment Parenting researcher Jeanne Stolzer from the University of Nebraska, USA

·         A recap of the past century’s infant-feeding landscape in “The History of Formula Use”

·         API’s debut of the Parent Support Deserts project with a presentation of infant-feeding support deserts within the United States

·         “Why Relationship with Your Baby Matters” by API’s Knowledge Base Coordinator Art Yuen

“This edition of Attached Family continues API’s goal of providing research-backed information in an environment of respect, empathy and compassion in order to support parents in making decisions for their families and to create support networks in their communities,” Brhel said.

API thanks cosponsors of this special edition of Attached Family: Arm’s Reach Concepts, Katie M. Berggren, Green Child Magazine, Momzelle and The Infant-Parent Institute for their generous contributions.

Access this double issue free of charge with API’s free membership.

 

Breastfeeding into Toddlerhood

By Debbie Page, RN, IBCLC, CEIM, director of TheNewBornBaby.com. Originally published on The Attached Family.com on September 28, 2009.

breastfeeding toddlerIn Western societies, it is commonplace to expect a child to breastfeed for six months to a year only. Many mothers set that as their goal unaware of what is normal and natural: children wean naturally. Natural weaning, when allowed, occurs sometime after the child is two and one-half years old, not before. In some societies, children will nurse for five to six years.

Where did the notion that breastfeeding is only for the first year of life come from? It came from modern, industrialized societies. The benefits for the child continue as long as the child receives breast milk. The benefits to the mother continue as long as she produces milk. Therefore, nursing well into the second or third year of life is of great value and critical to the child’s overall health.

What Are the Recommendations?

  • The World Health Organization: at least two years.
  • The American Academy of Pediatrics: one year and beyond.
  • Health Canada: two years and beyond.

Continue reading Breastfeeding into Toddlerhood

The Beauty of Breastfeeding: An Interview with Photographer Christine Santos

17c07995cc7d8d8c33150a54403b30f1_largeIn May 2013, a Kickstarter campaign was launched to raise funds for an innovative art exhibit featuring the work of photographer Christine Santos: “Nursing is Natural … Naturally Beautiful.” This exhibit was intended to revolutionize and challenge the way Americans view breastfeeding by portraying over 50 nursing mothers, inviting people to think differently about the way our society views breasts. API’s Rita Brhel asked Santos, a doula and birth photographer at Psalm 139 Studios (www.psalm139studios.com), to share more about the exhibit, which took place September 20-October 15, 2013, at the {Tay’-Cho} art gallery in Bartow, Florida.

Rita: Tell us about how the project began. What was the inspiration?

Christine: In February 2012, our La Leche League group sat discussing the impacts of a campaign that had been run in Texas to promote the normalization of breastfeeding and to bring awareness of the stigma associated with this act. The conversation turned to the cultural environment of the area in which we lived. We decided we needed to normalize breastfeeding for our sons and daughters. We needed to do a similar campaign in our county.

Rita: How did you become involved? What inspired you?

Christine: I offered to capture the images and be the liaison between the La Leche League group and the WIC program/Department of Health. After much conversation, it was revealed that WIC/DOH did not desire to utilize images of local women to promote breastfeeding in the area. The project stalled until an alternate option presented itself. I took part in an exhibit called “Trust Birth,” which gave me the idea that organizing an art exhibit might be a viable option for spreading awareness of breastfeeding.

After realizing an art exhibit could be the way to reach thousands of people to promote breastfeeding and challenge viewpoints, I reached out to local motherhood groups for volunteers. I knew if we were going to promote breastfeeding accurately, we would need women of all backgrounds, ethnicities and ages of children. The feedback from this model call was overwhelming.

43306b72fa87a958f96a2d8a94dac7a9_largeOver 30 ladies signed up to be photographed for the exhibit, and many more were turned away. The images and the idea of the exhibit gained momentum, and word spread through social media. It quickly became obvious this was something the breastfeeding community had been longing for. The support was phenomenal.

The event details caught the attention of a local television station, and I was interviewed. That interview spawned others, and the media attention went global. CBS, NBC, Latina magazine, Initiativ Liewensufank and Huffington Post were just a few of the media outlets that carried the story. Funding poured in, and something that began as a dream in a local La Leche League meeting became a reality.

Many local businesses helped with the sponsorship of the exhibit, but three contributed both in time and money: Punger Family Medicine, Effortless IT, and Lorrie Walker Public Relations. Their commitment to the success of the exhibit and to the promotion of the normalization of breastfeeding helped make the exhibit the success it was. Without their hard work and dedication, “Nursing is Natural” would not have been able to happen.

Rita: How will this project contribute to the breastfeeding community, parenting and other segments of society?

Christine: This exhibit has helped promote the normalization of breastfeeding in a big way. It has sparked conversation and caused people to question their previously held views about breastfeeding. It has opened the doors for other artists to promote similar work in their cities, thus opening the door for further discussion about breastfeeding. We have seen heart changes happen as open dialogue occurs between nursing mothers and skeptics. These were the goals of this exhibit, and we see them happening still, even months after the exhibit’s initial opening.   

DSC_0066Our hope is that we will be able to find other galleries in which to show the images. That we can continue to spark dialogue through open sharing and discussion. That we can normalize breastfeeding so our children can one day breastfeed their own children without fear of backlash. That the nursing that was once the norm for the care and comfort of our children will be the norm once again.

Rita: How will this exhibit benefit families?

Christine: This exhibit has benefitted families in that it has helped empower women to take a stand for their babies and their right to feed their babies how they see fit. It has enabled them to find their voices, to speak up for what they believe is the best choice for their babies, and to stand up against those who would shame mothers for making that choice. It has given fathers a voice to stand up for their families’ choices and for their partners’ and babies’ rights. It has allowed dialogue to occur that puts parents and families on the same page, or at the very least with an understanding of where each of them are coming from. This exhibit has fostered solid communication for the benefit of children and families.

Rita: What are your views of Attachment Parenting International and what API is doing?

Christine: There are many organizations that are helping to facilitate this type of communication. We believe Attachment Parenting International is one of those organizations. API works hard to promote the bond between care providers, families, and children. API stresses the importance of family and tribe support, and they encourage parents to take a more active role in their children’s developmental years. These concepts work hand-in-hand with what Psalm 139 Studios is trying to do in the world of bellies, birth and beyond. We are excited to see what the future has in store for both organizations.

Bf 2014 Challenges smAvailable now! The Attached Family magazine “Voices of Breastfeeding” double issue. This fantastic resources is free to API members–and membership is free. Get your copy today!

API Announces New Attached Family Edition: “Voices of Breastfeeding” Double Issue

By Rita Brhel, Editor of Attached Family magazine, API’s Publications Coordinator, and an API Leader (Hastings, Nebraska, USA)

Bf 2014- Advocacy CoverThe core of Attachment Parenting is responding with sensitivity.

API recognizes that breastfeeding can be difficult in our society. It is hard to do something different than our family and friends, who are our social network prior to becoming parents, and to find a new support system for our choices. It is hard to navigate new motherhood relatively alone, compared to other cultures where family rallies together to give the mother a “babymoon”—a time when mom and baby can bond uninterrupted while housework and caring for other children are taken up by others in her life. It is hard to make the choice to return to work and then try to integrate a child care provider into our way of parenting. It is hard to pump while away from baby. And it is hard to continue to push through difficulties, whether they be a poor latch or milk supply issues or teething or night waking, when so many others in our lives are trying to convince us to just give a bottle of formula.

But breastfeeding, like any choice made through the lens of Attachment Parenting, is ultimately about responding with sensitivity to our babies (and toddlers). There are great nutritional and health benefits to feeding breast milk, but what makes breastfeeding special enough for many mothers to continue despite societal pressure and their personal hurdles is that breastfeeding is more than a way to feed their babies—it offers the beginnings of a relationship with their child that cannot be easily replicated another way.

The human mother was designed to breastfeed so that a relationship is borne from the effort—from the mother and her baby learning about each other and what will work or not, from the gaze between each other, from the oxytocin rush each receives, from the gentle discipline necessary in teaching baby not to bite or to eventually night-wean, from the mother finding her balance while caring for her baby, from the mother learning to be flexible as baby grows and needs change. We can find a bit of each of Attachment Parnting International’s Eight Principles of Parenting within the act of breastfeeding. Breastfeeding behavior is very literally the embodiment of responding with sensitivity to our babies—and responding with sensitivity is a skill and art form that all mothers need no matter their child’s age.

In this special edition of Attached Family, through the “Voices of Breastfeeding: Advocating for Acceptance” issue, we take a look at the cultural explosion of breastfeeding advocacy, as well as the challenges still to overcome. API writer Sheena Sommers begins this issue with “The Real Breastfeeding Story,” including a look at “Extended Breastfeeding Around the World” by API writer Rivkah Estrin, followed by API Professional Liaison Patricia Mackie’s interview with the founder of Breastfeed, Chicago! and finally, I present researcher Jeanne Stolzer as she makes “Nature’s Case for Breastfeeding.” Scattered throughout this issue are parent stories, project highlights and additional resources from around and beyond API.

Bf 2014 Challenges smThat said, not all mothers are able to breastfeed.

Thankfully, the key behaviors of breastfeeding can be mimicked while giving a bottle of expressed milk or formula to a baby. A mother-baby pair unable to breastfeed, therefore, is not necessarily unable to form a secure attachment. That is the beauty of Attachment Parenting.

The reason breastfeeding is considered a key element in Attachment Parenting is because it is this very act that is nature’s best teacher for new parents in how to sensitively and consistently respond to their babies, forming the foundation of reciprocity of a healthy relationship meant to serve the parent-child dyad for a lifetime.

Largely due to cultural pressures, even when mothers are able to get breastfeeding off to a good start, there is a sharp overall decline in breastfeeding rates in the weeks and months after delivery. If mothers do not have adequate support when breastfeeding problems arise, premature weaning often happens. There is even less support for teaching mothers who feed by bottle how to do so within the parent-child relationship framework.

This time of learning how to parent is crucial to the mother-infant relationship. Attachment Parenting helps mothers—whether breastfeeding or bottle feeding—view infant care in the context of the holistic parent-child relationship and learn how that give-and-take interaction that builds the foundation of secure attachment can be applied beyond feeding with love and respect.

Through the “Voices of Breastfeeding: Meeting Challenges with Compassion” in this special edition of Attached Family, we take a look at the “other side” of breastfeeding advocacy—championing compassion for the mother who encounters challenges in breastfeeding and who may not be able to breastfeed at all. API’s The Attached Family.com Editor Lisa Lord opens this issue with “When Breastfeeding Doesn’t Work,” followed by a look at a “Mom-Inspired Milk Bank” by API writer Kathleen Mitchell-Askar and the debute of API’s Parent Support Deserts project—each with accompanying parent stories (including that of Sara Jones Rust, who graces the cover), project highlights and additional resources from around and beyond API.

While we at API wish that breastfeeding was possible, and fulfilling, for all mother-baby couples, it is as Wendy Friedlander of New York City, USA, says on page 8: “In the end, it doesn’t matter because they loved her. When it comes to a situation where you are low on reserves and low on support, there is only so much one person can do. Your children are getting served by love. That is the number-one thing that serves them.”

Attached Family magazine is free for all API members–and membership is free! Click the link to download your copy or join API today.

 

Strengthening Secure Attachment Through Food

By Kelly Bartlett, author of Encouraging Words For Kids, certified positive discipline educator and Attachment Parenting International Leader (API of Portland, Oregon, USA), www.kellybartlett.net. Originally published in the “Feeding Our Children” 2009 issue of Attached Family.

Photo credit: Piku
Photo credit: Piku

“Beep! Beep! Beep! Oh, bread’s ready!”

This was my 24-month-old son “cooking” as he took his bath. With only one tiny ceramic cup in the tub with him, he found a way to entertain himself, and I was listening to his running commentary.

“OK, got some water. Now add the flour. Stir. Got some yeast. Sprinkle it. Mix it, mix it, mix it ’til it’s yummy.”

He was adding “ingredients” and stirring the contents of his cup. He turned and placed his cup of “dough” under a washcloth on the side of the tub; this was the oven. After a few seconds, his “timer” beeped and the bread was ready. He took it out of the oven and presented me with his freshly made bread saying, “Hot, Mama, hot! You need to cool it, so don’t eat it yet!”

This is not the first time that either of my kids have “baked” with water, sand, dirt, leaves or other yard debris, but it was the first time that I took pause for a moment and marveled at my barely-2- year-old’s understanding of food. It wasn’t so much that he knew the ingredients or the process of making bread, but really I was proud that moments like these exemplify my kids’ understanding that food doesn’t come from a box or plastic bag. It comes from elements of nature. It comes from someone’s time and effort. It comes from worthy ingredients combined with love.

A Natural Progression from Breastfeeding

Oh, the love that goes into my cooking and baking! Years ago, when we were introducing our 6-month-old daughter to solid foods, I considered the breastmilk she had been receiving full time up until then. It was nutritious, natural, had no preservatives and contained no artificial ingredients or colors. It was everything she needed, nothing she didn’t, and was always prepared and served with the utmost love. I wanted her “fine dining” experience to continue and began to consider more carefully the foods that we introduced.

When I glanced down at the ingredients on my tiny container of yogurt and read high fructose corn syrup, carrageenan, red dye #40, and 30-plus grams of sugar, I wondered if something like that was the best choice of foods to allow her to ingest. No, I decided, we can do better than this. Thus began our journey of whole-foods eating, which has given us so much more than a healthier diet.

I say “us,” because I figured that if there were healthier options to feed our baby girl, why shouldn’t I incorporate them into my husband’s and my diet, as well? I knew that a lot of positive parenting comes from leading by example, and this would include eating habits, too. Moreover, just like Attachment Parenting, the most nourishing cooking happens when it’s created from scratch—nobody else’s prefabricated recipe, no superficial packaging, just the basic ingredients required to meet everyone’s needs.

Whole Foods Now a Lifestyle

Many years after adopting a clean and simple approach to eating, our lives are subtly but greatly enriched through the foods we choose to eat. It’s the effort in getting those foods and the experiences we share in doing so that adds an aspect of closeness to our lives. Because we cook from scratch, our goal is: If we want to eat it, we have to make it. This includes fun challenges such as marshmallows, butterscotch pudding, and chips and salsa.

Our adventures in obtaining ingredients include going to farmers’ markets, heading to the flour mill (and marveling at the huge stone mill), getting to know our milkman, quests in picking all kinds of Oregon berries, trips to various farms for fresh eggs and nuts, and many informative discussions about where meat comes from.

Together, our family has found our own rhythm for meal times. Breakfasts and lunches are just for the kids and me, and my husband joins us after work for dinner. We start our days with a hearty combination of whole grain and protein, like whole wheat waffles and yogurt or homemade granola bars and scrambled eggs.

Breakfast is also when we get our bread started for the day. Four ingredients into the bread machine, hit the start button, and it’ll be ready for lunch.

Lunch goes in phases, beginning with a protein plate that the kids share while they’re still in the midst of their morning play. We are omnivores, but usually eat vegetarian for breakfast and lunch as it helps curb the expense of organic meat. So, the kids will grab bites of beans, nuts, tofu or cheese while they finish their work. Because they are hungry and they choose the proteins for lunch, the plate usually empties.

Then we all sit down at the table for fruit, vegetables, dip and beverage. I’ve seen both kids eat raw vegetables, with or without dip, that they would not eat if they were cooked. By the time we’re done with the “vitamin and fiber” phases, the bread machine is finished. At this point, the kids are satisfied with about half as much bread as if it were served at the beginning of lunch, and they’ve consumed a more balanced meal overall.

Of course, some days we scrap it all, and have macaroni and cheese instead (made from scratch)!

The Family Part of Eating

Our dinner rhythm varies each day, but it always includes sitting down and eating together as a family. Depending on what our activities are for the day, I might have dinner already in the slow cooker, I might quickly put together a pasta dish or I might have time to invite my kids to cook with me. But we always come together at the end of the day for this important meal.

This coming together is the most vital ingredient. Having dinner together is like an automatic family meeting every night!

Sometimes my husband asks everyone, “So, what was the best thing that happened to you today?” Or sometimes my daughter makes statements about what’s on her mind like, “I want to talk about how plants grow.” Even my 2-year-old gets into the conversation and shares what’s been occupying his thoughts lately.

This ritual of eating together not only allows us time to share what’s on our minds and connect with each other but also is yet another way for our children to cultivate their trust in us. They know that every day they will unquestioningly get the sustenance they need: physical nourishment and emotional connection.

Adding Positive Eating Habits in Your Home

I know it must sound like we spend our entire lives focused on obtaining, preparing and eating food! You must wonder, do we have time for anything else? And with all of our busy lives, who would want to spend this much time in the kitchen? Is it possible to adapt some whole-foods, secure-attachment-promoting techniques regarding eating habits, yet not spend so much time in the kitchen?

Here are tips for adding positive eating habits into your meal routine:

·         Start small. Make one change at a time and allow your routine time to adjust.

·         Choose one commercially made/prepackaged product that you regularly buy, and replace it with a homemade or homegrown version. It could be anything from frozen burritos to chocolate syrup!

·         Choose one meal for which you sit down together regularly as a family at least one day a week. Start increasing this as often as you can.

·         If you have a bread machine, dust it off and try it out!

·         Find one food that you can start buying locally. Take your kids with you.

·         Whenever you prepare your child’s favorite dish, give him a task in helping prepare it. Take a photograph of him with his work.

We spend a lot of time in the kitchen because we like it. I enjoy cooking and baking, and my kids love eating. So, we’re very comfortable spending an afternoon together chopping, mixing, talking and snacking.

I do enjoy our trips to local farms and markets to buy the fresh ingredients we need, but they could easily be found in a grocery store. Even large grocery store chains are stocking more and more organic and locally grown products. Sometimes when we just don’t have the opportunity to turn shopping into a daylong family bonding experience, I will go to an online grocery store and have frozen (unsweetened) fruits, pre-cut vegetables and a supply of basic pantry ingredients delivered to my door.

Despite the occasional requirement for modern convenience, I do treasure the time that my kids and I spend making our meals together, and I try to provide that opportunity as often as I can. This time in the kitchen can be spent in a number of ways, depending on what my kids need. They might need to be physically close to me—being in another room, or even across the room, might not be in the cards that day. They might need something to keep their hands busy, an opportunity for “real” work. I love satisfying this need, because I can see the pride on their faces as they do meaningful, independent work.

They might need to experiment and analyze, to satisfy their innate curiosity by learning about mixing, pouring, textures, scents, machines and general cause-and-effect. They might need to work together–cooperating by adding ingredients to the dough and problem solving when only half an egg makes it into the bowl (scraping it off the counter works just fine for them). They might need to talk—to tell me things, small things, which help me understand them better, like: “Mom? All I like to do is read books and forget about stuff.” This time in the kitchen feels so worthwhile.

Through fresh ingredients, working together in the kitchen and sitting down for regular family meals, I am giving so many things to my children. The most important of which, and the reason why I continue to put so much effort into our meals, is that it brings us closer together. Like breastfeeding, a made-from-scratch approach to family meals incorporates physical closeness, uninterrupted time together, emotional connection, high-quality nutrition and family security.

I hope that one day my children will look back on our time in the kitchen with fond memories, as I know that right now they cannot articulate all that is going on before, during and after our mealtimes. Mostly what they take away from our dining experiences are feelings of security and love. They feel the love that goes into our meals, and they instinctively know that they are worth it—worth the time, planning, expense and effort of whole-foods preparation.

The Importance of the Family Table

Coming together to eat as a family is an essential way for many families in today’s fast-paced world to slow down and take time to connect with one another. This is important not only for the parent-child attachment relationship but also for the child’s future. Here is some recent research showing how the family table can benefit your child:

·         Children who partake in family meals have smoother and faster cognitive and behavioral development, because they observe and learn from their parents in communication, morality and other areas of social skills, according to a study by the Dyscovery Centre at Newport University (Wales).

·         Teens who regularly take part in family activities, including eating together, are less likely to have sex, according to a study by Boston College (USA).

·         Teen girls who regularly eat meals with their families are less likely to smoke, drink alcohol and use drugs, according to a study by the University of Minnesota (USA).

·         Children of families who eat together consume more fruits, vegetables, calcium-rich foods, vitamins and minerals, and eat less junk food, according to a study by the University of Minnesota (USA).

·         Children of mothers who think eating together as a family is important are less likely to struggle with obesity as adolescents, according to a study by the University of Queensland (Australia).

·         Teens who regularly eat meals with their families are less likely to engage in alcohol and substance use, according to a study by the National Center on Addiction and Substance Abuse (USA). Eating together reduces tension in families and leads to more teens saying their parents are proud of them and that they can confide in their parents about a serious problem.

·         A paper by researchers at Washington State University (USA) discusses how family meals improve relationship-building communication and contribute to better school performance, better language development among preschoolers and more well-adjusted adolescents. As teens, these children were less likely to use drugs or be depressed and were more motivated at school and had better relationships. Families who eat together are also more likely to eat nutritious foods. The paper also found instances when family meals are harmful: when children are forced to sit face-to-face with controlling or dysfunctional parents, such as those who dominate the conversation, bring up hostilities and suppress children’s opinions. These parents are also more likely to use food as a tool for punishment or manipulation, such as offering food as emotional comfort.

 

You might also enjoy the other articles in our National Nutrition Month series:

Kids in the Kitchen: An Interview with Sally Sampson, Founder of ChopChopKids

Feeding the Whole Family: An Interview with Cynthia Lair of Cookus Interruptus

Malnourished by a Western Diet, or NDD by Dr. William Sears

Malnourished by a Western Diet, or NDD

By Dr. William Sears, pediatrician, author and member of API’s Advisory Board. Originally published in the “Feeding Our Children” 2009 issue of Attached Family.

billsearsOftentimes, parents bring their child to me for consultation on learning or behavioral problems at school. They typically open their concern with, “We and our child’s teacher believe he has Attention Deficit Disorder.” After taking a nutritional history, I often reply, “Your child doesn’t have ADD; he has NDD.”

Obviously, they look surprised. They don’t know what NDD is, but it doesn’t sound like something they want their child to have. I go on to explain that what I mean by NDD is a Nutrition Deficit Disorder.

In my experience, many children described as having ADD lose this tag once their NDD is treated. Here’s how: Since the brain is 60% fat, it stands to reason that growing brains need high-quality fats. Smart fats make the brain grow and perform better. Smart fats are the omega-3 fatty acids found in high amounts in seafood. Omega-3 fats are also found in some plants (for example, flaxseed oil, canola oil, nuts and seeds), but the omega-3 fats found in plants have to be converted from shorter-chain fatty acids to longer ones before they can be used in the brain. Seafood and supplements are the most direct source of long-chain omega-3s, including the most important omega-3, docosahexaenoic acid (DHA).

Smart vs. Dumb Fats

Research shows that omega-3 fats make brains healthier, especially the brains of young kids and older adults. Researchers believe that the high levels of omega-3 fats in breastmilk help to explain the differences in IQ between children who received human milk in infancy and those who did not.

The body uses omega-3 fats to make cell membranes. Omega-3 fats are also needed to make myelin, the insulation around nerves, and to help neurotransmitters function at the optimal levels. Omega-3 fats are known as essential fatty acids from food. Other types of fats can be manufactured in the body, but the body cannot make essential fatty acids. That is why it is important for growing brains to get adequate amounts of these “smart” fats from food.

If there are not enough smart fats available to make brain cells and other key substances, the body uses lesser-quality fats and produces lesser-quality cells. The “dumb” fats—known as replacement fatty acids—such as the kind that come from the trans fats in hydrogenated oils, clog the receptors in the cell membrane and the brain cell does not function well.

Neurotransmitters, the biochemical messengers that carry information from one brain cell to another, fit into receptors on cell membranes like a key fits into a lock. The keys and locks must match. If the cell membrane is composed of the right fats, the locks and keys match. But if the receptors are clogged with the wrong fats, the neurotransmitter keys won’t fit and brain cell function suffers. Omega-3 fats keep the receptors open so the neurotransmitters fit and the brain can function optimally.

Eat Smart Fats: Learn and Behave Better

In the past few years, several studies showed that growing children diagnosed with ADD who were given omega-3 supplements, especially DHA, improved their attention and learning.

In order for kids to learn, they have to be able to concentrate. Studies show that omega-3 fats help the brain pay attention and make connections. Researchers at Purdue University found that boys with Attention Deficit Hyperactivity Disorder (ADHD) had lower levels of omega-3 fats, especially DHA, the main omega-3 fat found in fish. The boys with the most abnormal behavior had the lowest levels of DHA. School-age children with the highest levels of omega-3 fatty acids in their blood had the fewest learning problems. In addition, students who were given DHA supplements prior to exams showed less hostility and aggression during this time of stress.

Feed Your Family with Smart Carbs

Around 50% of the energy from the carbohydrates children eat goes to fueling their growing brains. Muscles can store glucose, the body’s main fuel extracted from digested carbs, but the brain can’t store much glucose. It depends on a steady supply of glucose in the bloodstream. If the blood sugar dips too low, brain function can deteriorate within minutes.

The brain is very selective about the carbs it craves, and it prefers that you eat the right carbs with the right partners at the right time. If brain cells could comment on the best ways to give them carbs they need, here’s what they would request:

·         Partner carbs with fiber and protein – The brain prefers carbs that are naturally packaged with protein and fiber. These two partners slow the digestive process and steady the rate at which glucose enters the blood. Without protein or fiber in a food, the carbs are digested quickly and rush into the bloodstream so fast that they cause a sugar high followed by a sugar low, as the body releases a large amount of insulin to handle the sugar. Unstable blood sugar levels lead to unstable brain chemistry, which makes it hard for kids to pay attention and control their behavior.

·         Graze on good carbs – Kids and adults don’t think well when they’re hungry. Frequent mini-meals throughout the day are good for the brain.

·         Eat protein for brain power – High-protein foods perk up the brain by increasing levels of two “alertness” neurotransmitters, dopamine and norepinephrine. A high-protein meal really is a “power breakfast” or a “power lunch.”

·         Add more protein to each meal and snack.

·         Avoid fiber-less carbs (for example, candy and soda) – Instead, choose the fiber-filled carbs in fruits, vegetables, nuts and whole grains.

·         Feed your child a brainy breakfast – Since proteins perk up the brain, send your kids off to school with a high-protein, healthy-carb and healthy-fat breakfast, such as whole-grain cereal and yogurt.

Brain Food by Dr. William Sears

·         Smart foods: blueberries, nuts, salmon, spinach

·         Dumb foods: excitotoxins (for example, monosodium glutamate (MSG), aspartame, food colorings, preservatives), fiber-poor carbs, hydrogenated oils, sweetened beverages

 

You might also enjoy the other articles in our National Nutrition Month series:

Kids in the Kitchen: An Interview with Sally Sampson, Founder of ChopChopKids

Feeding the Whole Family: An Interview with Cynthia Lair of Cookus Interruptus

Strengthening Secure Attachment Through Food by Kelly Bartlett

Feeding the Whole Family: An Interview with Cynthia Lair of Cookus Interruptus

By Rita Brhel, API’s publications coordinator, managing editor of Attached Family magazine and an API Leader (Hastings, Nebraska, USA). Originally published in the “Feeding Our Children” 2009 issue of Attached Family.

Cynthia LairMy mother has a PhD in nutrition, and my father recently retired after 35 years in food production research. In addition to their food-oriented careers, we lived on a sustainable farm, meaning that we grew food for our own use, as well as to sell to others, in an environmentally and socially responsible way. So I was raised with an appreciation of food—both for the work that goes into growing it and for its capabilities in keeping our bodies healthy.

I carried on this family legacy of responsibility in food production and consumption with an early journalism career in covering sustainable agriculture, connecting producers to consumers and chefs. For many years, until I became a mother and my personal and professional focus shifted to Attachment Parenting, I covered the “big names” in this genre of journalism.

Among the up and coming stars in this realm has been Cynthia Lair, a self-made whole foods chef turned author and cooking show host. This wonder woman of sorts has a lot going on, including:

·         “Cookus Interruptus,” a web-based cooking show (www.cookusinterruptus.com) that teaches consumers how to cook fresh, local, organic, whole foods despite life’s interruptions.

·         Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents, the book that started it all, and a second book, Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents

·         Instructor at Bastyr University’s School of Nutrition and Exercise Science in Kenmore, Washington

In my discussions leading up to this interview, published originally in the Attached Family magazine’s 2009 “Feeding Our Children” issue, Cynthia revealed how much influence that practicing Attachment Parenting with her daughter helped to shape her life—and especially started her on the path to becoming the force she is in encouraging others to try to embrace whole foods.

RITA: Thank you, Cynthia, for taking the time for this interview. Let’s start with what influenced you in embracing whole foods nutrition?

CYNTHIA: It’s a little Lifetime movie-ish. My mother was a cancer patient, and I wanted to help in some way. As I was researching, I learned about macrobiotics and its role in disease prevention and healing. Part of this approach calls for people to move toward more natural foods. I decided to leave behind the strict doctrinal part of it and went on with the more spiritual and natural tenets of it.

My diet prior to that had been a “diet” diet. I was surviving on cottage cheese, diet Coke, coffee and salad—always trying to lose weight. I was in my early 20s, and I’m in my mid-50s now, so it was a long time ago. I didn’t know anything.

After college, I began putting on weight and didn’t understand why. The only information at the time was doing a calorie count.

But it was good. Having gone through that as a person—I also had quite the sugar addiction as a child—I can understand that people can change.

RITA: The most passionate people for a movement tend to be those who’ve “been there, done that” in terms of changing. What does it take to change the way we think about food?

CYNTHIA: Many emotions go into the over 200 decisions about food we make every day. I’m the last to understand all of the reasons behind our decisions. Some choices are made from fear or wanting control. Some are made in an effort to be more spiritual or to heal. You have to understand why you are choosing the foods you choose before you can change. I learned much of this from Mindless Eating by Brian Wansink.

RITA: What inspired you to change specifically?

CYNTHIA: After my eyes were opened up to the nature of food and its healing potential, I went back to school in New York City at the Health and Nutrition Program to become a certified health and nutrition counselor.

During school, I focused all of my papers on maternal and infant nutrition. I was newly married, and we were talking about having a baby. This time in one’s life is such a window of opportunity to change how you eat and to learn how to eat. Every mother wants to make the right choices, the best choices they can.

After my daughter was born and it came time to start her on foods, the experiment began. I started feeding her what we were eating, instead of following the cultural rules at the time [store-bought baby food]. And I couldn’t get this book out of my head. Some of the book came from within me, but most of it came from practicality.

RITA: What do you hope to accomplish through your educational efforts in whole foods?

CYNTHIA: Through “Cookus Interruptus,” the point of the show is to demonstrate how to incorporate high quality, wholesome foods into the diet within the context of a busy family.

There’s a back story to the cooking show. The characters are Great-Grandpa, Grandpa, Grandma and the Mom, who is going through an identity crisis and is struggling to take care of her 5-year-old son so she has moved back home.

It’s an Attachment Parenting community. That’s all going on in there, during the show. It’s so subtle. It’s not a perfect family: We got problems, but the boy is being taken care of in a loving and respectful way. I’m very conscious of what kind of family values we’re presenting.

My goal is to move healthy eating away from the fringes and into the mainstream. I want ordinary people to realize that, yes, you can do this.

I thank U.S. President Barack Obama and First Lady Michelle for normalizing it through their garden and personal food choices. The more normal it is, the easier it is to get some of the more important things done, like getting healthier foods into school lunches and the hospitals and getting farm subsidies in place for growers of fruits and vegetables. It all starts, I believe, at the family dinner table.

RITA: A sit-down meal shared together is a great way for families to continue practicing the second of Attachment Parenting International’s Eight Principles of Parenting: Feeding with Love and Respect. Cynthia, can you explain the importance of the family table?

CYNTHIA: Research bears out that for the family that sits down and shares a meal together, the children have a long list of benefits, including closer family ties, better vocabulary, more resilience when facing emotional crisis—wow—and as teens, not going toward drugs and alcohol as much. Sitting down and eating together is nutritious in every way possible, which is why I believe babies should eat the same foods as the rest of the family.

RITA: You’ve told me that API’s Principle of Feeding with Love and Respect aligns so closely to your own beliefs that it could have come straight out of your book. Can you share with us a little about your journey in Attachment Parenting?

CYNTHIA: I’m not a Mother Earth-type person. I know many people who are, and some of them are good friends of mine, but I’m not. I was curious in raising a child, just like we all are.

When babies are born, their mothers have these incredible strings attached to their hearts from their child: You know when they’re going to cry before they do—that kind of thing. I was shocked by how strong that was.

I think mothers have to let go of some of those strings in order to go back to work full time. I couldn’t let go. I had all this creative energy, but I decided I didn’t have to give up one—my career or motherhood—for the other. I allowed both to nourish each other. I think that’s the heart of Attachment Parenting: allowing that bond to be. It’s not that I was giving up my life but instead I was allowing my life to shift. Once I became a teacher, I found that is a really good career for a parent. I never had to use daycare. That’s what I see as the soul of Attachment Parenting: being there.

You have to change the way you think, just like you do when learning to eat wholesome foods.

RITA: What advice would you give to someone who wants to change the way they think about food?

CYNTHIA: The most important thing is to make really small changes and to do these changes slowly. The people who clear out their cupboards are the ones who only last two weeks. For example, you could set the goal to serve dark leafy greens once a week. Do that for three, four, six months and then pick another goal.

RITA: What other goals would you recommend starting with?

CYNTHIA: The first small change I would suggest is to dump diet soda. This is mostly from personal experience, but on a related note, Walter Willett from Harvard University, author of Eat, Drink, and Be Healthy, explains that liquid calories don’t trigger the satiety signals. If you drink 300 calories from a latte, your body still thinks you need lunch.

Second, I would try to serve a warm breakfast once time a week. The easiest breakfast to serve kids is a sweetened or unsweetened cereal. Serving warm toast and eggs is a very loving thing you can do for yourself and your child.

Third, I would learn how to cook more vegetables that are pleasing to your family. Instead of steaming kale and trying to get everyone to choke that down, try serving it in a way your spouse and children would be more likely to eat it. Serve asparagus braised in butter and seasoned. Put cheese on broccoli.

RITA: Thank you so much for your time and your wisdom, Cynthia. Do you have any closing thoughts you’d like to share?

CYNTHIA: One thing I love about the API’s Principle of Feeding with Love and Respect is the word “respect” and its far-reaching implications. That word is important and has a lot of ripples to it: We want to respect ourselves through the food we eat, we want to respect the food by presenting it attractively, we want to respect the work that goes into preparing it, and we want to respect the people who grew the food and brought it to us. Most of all, we want to respect our children by teaching them to eat good food and to respect the people who make the food.

Be Mindful When Feeding Ourselves, Our Children by Cynthia Lair

·         Let an appetite develop – Constant sipping on juices and nibbling on crackers can lead to picky eating at the table. Physical activity is important.

·         Help discover intuition about what the body needs – When your child says, “I’m starving,” ask which food sounds better: this or that.

·         Know what you are serving – not just what the ingredients are but where it came from, how thefood was grown and processed. Whenever possible, choose fresh, local, organic ingredients. Choose whole food (apple) over partial products (apple juice).

·         Instill positive energy into the food you serve yourself and your children – Cook when possible, and pay attention to presentation; create flavor and beauty.

·         Encourage sitting down to eat – In this way, the body is cued that eating and digesting are taking place and nutrient uptake is actually better. Also, most are satisfied with less food.

·         Express gratitude together – Labor was expended in order for you to eat. The miracle of growth from a seed, dirt, water and sunshine occurred.

 Shopping for Sustenance by Cynthia Lair

 This could easily be the mantra guiding whole foods eating. If you purchase a food that was grown locally and organically, and is fresh and in season, that’s as good as it gets.

 High-quality food is more expensive, but consider this: In the 1960s, American families spent 18% of their income on food and 5% on health care. Nowadays, this is reversed: We spend just 9% of our hard-earned dollars on food and 16% on health care. Which would you rather spend your money on?

 Fresh

Fresh is best. The chemical composition of food changes radically a few hours after harvest simply because it is cut off from its food and water supply. Fresh food, particularly fresh produce, gives us maximum nutrients and flavor.

Frozen food can be good, too. Most of the nutrients are retained in foods that are frozen; however, some of the enzymes, color and flavor will have disappeared. If purchasing frozen fruits and vegetables, the texture will have changed. The foods are much less crisp than fresh foods because the cell structure is damaged by crystallization of water.

Canned foods have most of their nutrients present, but the flavor, color and texture suffer. One exception is tomatoes, which are picked at maximum ripeness and canned the same day. Often a canned tomato will be superior in flavor than a fresh tomato purchased in February that was flown thousands of miles.

Local

Did you know that 86% of our fruits, nuts and vegetables are grown on farms surrounding America’s cities? Most farmers who sell their food locally don’t artificially treat crops to withstand shipping and extend their shelf life. Have a conversation with some of the non-organic vendors at your local farmer’s market, and you may find out that some local farmers do not use synthetic fertilizers or pesticides but lack the size or profits to go through the rigorous process to attain organic status. Many farmers will sell their eggs, beef and pork directly to the consumer. The same is true for milk and milk products from healthy cows and goats.

Check out www.eatwild.com and click on your state. Consider subscribing to a CSA (Community-Supported Agriculture) operation through which a box of fresh, locally grown produce is delivered or picked up every week. The site www.localharvest.org has listings.

As Barbara Kingsolver pointedly reminds us in her essay, “Lily’s Chickens”:

“Even if you walk or bike to the store, if you come home with bananas from Ecuador, tomatoes from Holland, cheese from France and artichokes from California, you have guzzled some serious gas. This extravagance that most of us take for granted is a stunning boondoggle: Transporting five calories’ worth of strawberry from California to New York costs 435 calories of fossil fuel.”

Buying locally supports your community, supports your health and supports the intention of conserving global resources.

Organic

Buying organic products is a form of voting. Your organic purchase says that you support the growers and manufacturers who are producing food without the use of the synthetic fertilizers, insecticides, fungicides, herbicides or pesticides that pollute your body and your world.

Buying organic produce, especially locally grown produce, also helps keep you in tune with the seasons.

Many believe that organic produce tastes better and contains more nutrients.

We have national (U.S.) standards for labeling food “organic.” A label that says “100% Organic” must contain all organic ingredients. If the label simply says “organic,” at least 95% of the ingredients are organically produced. When the label reads “made with organic ingredients,” at least 70% of the ingredients are organic. Organic produce label codes start with the number nine.

Please be aware that before there were national standards set for labeling a food “organic,” the term meant that the product had been grown according to strict uniform standards and verified by independent state or private organizations. In constructing national regulations, the standards have been watered down some. Now that super-chains, like Wal-Mart, are carrying organic produce, the standards may be changed to benefit large producers over individual consumers. The large corporations have more lobbying power to get the regulations changed to suit their need for lower prices and bigger profits. This trend may put the small, local farmers out of business, so whenever possible, buy organic produce at your local farmer’s market rather than chain supermarkets.

Make a special effort to use organic products when preparing food for pregnant or nursing moms, infants and children. Toxins found in the mother’s food can cross the placenta to the growing fetus or wind up in breastmilk. What may be tolerated by a mature adult may prove harsh to the immature system of fetus or infant. Regulatory practices used to control pesticides in foods are based on studies of pesticide exposure to the general population without regard to the special needs of infants.

Some of the most pesticide- saturated foods are ones that we routinely give children to snack on, including peanut butter, peanuts, raisins and potato chips. Non-organic apples, peaches, strawberries and celery can contain as many as 80 pesticide residues. Use your power as a consumer to demand the best for our children, our planet and the future of both.

Seasonal

Choosing food that is in season gives the year rhythm and ritual. It is exciting to wait for local strawberries to appear, which are sweeter and fresher than eating Mexican-grown berries in January. Anticipation is a wonderful feeling. I can’t wait for corn to be in season locally because it is so sweet it hardly needs to be cooked. By waiting for produce available locally only during windows of time, our eating has a cyclical feeling keeping us in tune with the seasons.

Eating seasonally also puts your body in tune with the climate you are living in. The stereotypical southern Californian preference for raw salads and avocados has sense to it. The lighter diet that includes lots of raw foods is perfect for living in a sunny, warm climate. Northwesterners need the density of frequent servings of salmon to survive the cold damp of rainy winters. Traveling north of our continent, an even fattier diet is appropriate for surviving the cold. Where do you live? What did the ancestors who inhabited your community grow and eat?

Excerpted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008). Reprinted with permission.

You might also enjoy the other articles in our National Nutrition Month series:

Kids in the Kitchen: An Interview with Sally Sampson, Founder of ChopChopKids

Malnourished by a Western Diet, or NDD by Dr. William Sears

Strengthening Secure Attachment Through Food by Kelly Bartlett

 

Kids in the Kitchen: An Interview with Sally Sampson, Founder of ChopChopKids

By Lisa Lord, editor of The Attached Family.com.

Photo courtesy of ChopChopKids
Photo courtesy of ChopChopKids

After my oldest son turned one year old, the number of foods he would eat slowly began shrinking, and it continues it’s descent toward the single digits. Luckily he still eats a few real winners, like strawberries, broccoli, peanut butter and yogurt, but my concern is growing as once-loved foods are picked off the list one by one. My younger son is more adventurous: Pepperoni, black olives and turkey burgers were recently upgraded to “delicious,” and he’s willing to try anything his friends are eating. But even he is prone to turning up his nose at the dinner table.

I’ve always loved the idea of cooking with my kids, but the reality has often been more like a recipe for frustration rather than fun. I hear the same thing from a lot of parents. According to Sally Sampson, founder of the nonprofit ChopChopKids and author of the cookbook ChopChop: The Kids’ Guide to Cooking Real Food with Your Family, getting kids involved in the kitchen may be just the solution we are looking for, not only to broaden our kids’ palates but to nurture family connection as well.

LISA: Can you tell us about ChopChopKids and it’s mission?

SALLY: ChopChopKids is a nonprofit organization with a mission to inspire and teach kids to cook and eat real food with their families. We do that in print and digitally, and we are just starting cooking classes.

If you’re not cooking, you are probably eating a jot of junk. Whether you are obese or hungry, junk is not the solution. You need to be eating real food, and the way to eat real food is to cook it.

LISA: Why is it so important for parents to cook with their kids? What do parents and children stand to gain?

SALLY: First of all, kids who cook have wider palates. What we have found is that kids often don’t want to eat certain foods because of the surprise factor. But if they are part of the process, then when they sit down to eat the broccoli they just cooked they are not surprised by it and want to show off what they made. They want to try it, and they want other people to try it, much like when they draw a picture and want to put in on the refrigerator.

 Additionally cooking helps with math skills because there is measuring, it helps with understanding other cultures because kids are cooking foods from all over, and it helps with science because, for example, you might be eating yogurt and then talking about fermentation. And it’s a great activity to do together; cooking helps bond kids with their families.

LISA: Mealtimes and food choices can become a source of power struggles between children and parents, especially when parents are worried about the amount or variety that their children eat. In your experience, what happens when parents invite their kids to join in the shopping and cooking?

SALLY: I recently did a series on The New York Times Motherlode blog about picky eating. Obviously it’s really hard to cook every meal with your kids, and it can be frustrating because it’s messy and time consuming. What happened with the twin boys [in the blog series] was that when they cooked it, they ate it. What they were resistant to was foods being unfamiliar. For example, they liked scrambled eggs, so their mother put out little bowls of things the kids could add in, like scallions, ham, kale and cheeses. One of her sons put in scallions, which he claimed to hate, but ate it all. So when he sat down at the table he wasn’t saying “Yuck, scallions” because he had made the choice to put them in himself. The difference was huge.

LISA: Cooking with young kids can be challenging. I can understand why a lot of parents shy away because, as you mentioned, it can be messy and time consuming, especially if the younger kids just want to play while cooking. It’s developmentally appropriate, but it can be frustrating, too. What words of encouragement do you have for parents?

SALLY: You can start small! If you have very young kids, just let them add cherry tomatoes to a salad, or if they are old enough to count, tell them to add 12 cherry tomatoes to the salad, and ask them to mix the salad. The boys in the blog project were 4 years old, so they didn’t do a lot of the cooking, but they did a lot of the prepping, and they added a lot at the table. When their mom made turkey burgers, she had bowls of things set out, and the boys helped assemble the burgers. You can put out chunks of veggies or fruit after school and have kids skewer them. Start with preparation before you start cooking if that’s a hard leap for you.

LISA: Many parents struggle with their children’s picky eating habits, which isn’t helped by the food culture in the United States (and in many other developed nations), in which processed and unhealthy foods are readily available everywhere and are heavily marketed to kids. What advice do you have for parents to help their children eat a wider variety of foods?

SALLY: What started the recent blog project was that the mom I was working with told me it drove her crazy that one son would only eat hot dogs. I looked at her and asked, “Does he do the grocery shopping?” That’s the number-one rule: Don’t buy it if you don’t want kids to eat it. When you’re home it’s easier than when you are out in the world. We have an obesogenic culture; everything is out there, and it’s very hard being the lone mom saying “no, no, no.” I was that lone mom saying no, and it was hard.

Try talking to your kids about why you don’t want them to eat junk. Don’t have food in the house that you don’t want kids to eat. And institute a “one-meal rule.” You make one dinner, and it’s up to kids to eat or not, and you don’t offer to make something else, so you’re not a short-order cook. When my kids were very young, if they didn’t like dinner the option was that they could get themselves yogurt, cottage cheese or cereal (and my cereals were all sugar free). They are now 19 and 21, and both say I didn’t make it appealing to be a picky eater. Since I was always making interesting stuff, there was no upside to battling.

Of course, if your child has food allergies or true sensitivities, that’s different: it’s a medical issue.

Once my kids started to drive and both had jobs, they ate more junk. I only had the kind of food in the house I felt was OK to feed them, but once they get to a certain age they were buying their own. When my son did the grocery shopping, at first he came home with junk. I told him that he could eat it, but I wouldn’t pay for it. And that’s still the case. You can’t control what a 19-year-old eats, but you can control what you pay for. I’m not insanely rigid–clearly we don’t eat just brown rice and tofu–but my house is pretty clean.

LISA: This ties in well with of one of API’s Eight Principles of Parenting: Feed with Love and Respect, because it’s a way to feed respectfully according to your values and kids’ best interest in the long term. Do you have any special tips about helping kids get comfortable with a variety of vegetables?

SALLY: The number one mistake people make is to assume that their kids aren’t going to like certain foods. I’m opposed to the “take-one-bite rule.” I think you say, “Wow this is fantastic!” and then the kids eat it or not. Some foods don’t taste good to some people, so I’m not saying everyone should like everything, but I think sending super positive messages and being a great role model can help. Serve lots of vegetables at the table, and do little experiments. For example, cut up four different vegetables and serve them with four dips. Make it more about the dip than the vegetables. You can get different kinds of hummus and white bean dip, and so on. You can usually get kids to try this, and it’s really fun. Or serve the salad first, and have kids arrive at the table hungry. I still experiment with this with my son. He loves salad, but if I put the chicken on the table first then he will go for that, whereas if I put the salad on the table first then he eats a ton of salad and then goes for the chicken.

LISA: Tell us about your cookbook ChopChop: The Kids’ Guide to Cooking Real Food with Your Family.

SALLY: The cookbook is an extension of ChopChop magazine and is a little more detailed. A lot of the recipes in the cookbook are basics that you can personalize. The magazine is written for kids; the cookbook is written for kids but also a little bit more for parents, a teeny bit more sophisticated.

LISA: Where can people find out more about ChopChop Kids, the magazine and the cookbook?

SALLY: People can visit our website www.chopchopmag.org.

 

Words of Encouragement

Still not sure about cooking with your young children? Catherine Newman, editor of ChopChop magazine, offers some tongue-in-cheek words of encouragement.

“Kids cooking. Even just reading those two words, you’re cringing, because you have toddlers still, or little kids, and it is impossible to let them ‘help’ without everything taking a million years, and you’ve got a lock-jawed smile stretching your face, sparrows nesting in the white beard that’s grown down to the ground in the time it took your child to measure 1/4 cup of flour. Plus, there’s the other 15 3/4 cups of flour spilled out of the bag onto the counter and floor, and the cat is trotting through it, and you will find his floury paw prints all over the house for the next 17 months. I hear you. But, and I always say this: it gets better. Invest now, deal with the mess and the endlessness with as much patience as you can muster, because one day . . .  Oh, one day your kids will be cooking for you.” 

(Reprinted with permission, www.benandbirdy.blogspot.com)

 

You might also enjoy the other articles in our National Nutrition Month series:

Feeding the Whole Family: An Interview with Cynthia Lair of Cookus Interruptus

Malnourished by a Western Diet, or NDD by Dr. William Sears

Strengthening Secure Attachment Through Food by Kelly Bartlett

Emotional Eating: An Interview with Dr. Marian Tanofsky-Kraff

By Rita Brhel, managing editor of Attached Family, API’s Publications Coordinator and API Leader (Hastings API, Nebraska)

Photo: Miranda Laskowska
Photo: Miranda Laskowska

Feeding a child involves more than providing nutrients. From birth on, there is a very strong emotional component. This is easiest to recognize with babies and toddlers, who rely on comfort sucking as a way to cope with stress. But we continue to see it far beyond these early years, such as in how we crave a cookie or soft drink while unwinding after a hard day.

This tendency to comfort ourselves through food is called “emotional eating.” We all do it sometimes, but some people rely on emotional eating as a primary coping mechanism, and this can lead to problems such as binge eating or obesity. Anorexia nervosa and bulimia nervosa are also related because those affected find a level of comfort through controlling their food intake. The common link is an unhealthy relationship with food.

Attachment Parenting International addressed this topic during Attachment Parenting Month 2009, when the theme “Full of Love” sparked discussions on how family relationships, particularly secure parent-child attachment, can promote a healthy relationship between children and food, and lower the risk of obesity and other eating disorders.

I interviewed Marian Tanofsky-Kraff, PhD, as part of the effort. The original interview can be found in the Attached Family magazine 2010 “Full of Love” issue.

Dr. Tanofsky-Kraff is an associate psychology professor at the Uniformed Services University of the Health Sciences, as well as an obesity researcher at the Eunice Kennedy Shriver National Institute of Child Health and Human Development, both located in Bethesda, Maryland, USA. Previously, she was a binge-eating disorders research associate at the Yale Center for Eating and Weight Disorders in New Haven, Connecticut, USA. Her research program evaluates interpersonal psychotherapy with adolescent girls at high risk for obesity.

API: Let’s first get a good picture of what emotional eating is. Can you tell us what a healthy relationship with food looks like?

DR. TANOFSKY-KRAFF: Sometimes we all emotionally eat. To some extent, I don’t think this is a bad thing. If you want to have a cookie, that’s OK. When it becomes a problem is when you’re eating when you’re not physiologically hungry—when you’re using food to cope. A healthy relationship with food is when we eat only when we’re physiologically hungry. We can enjoy our food, but it’s unhealthy to allow it to control your life.

For some people, food is a “responsible” vice. They don’t drink alcohol, they don’t use drugs, they don’t gamble. They basically live healthy lives, except that food or certain types of food are their emotional vice. The problem is, unlike alcohol or drugs, people can’t abstain from food. They need to learn to find a balance with food. There’s nothing wrong with eating a slice of apple pie while you’re talking through what’s bothering you, but if you get into a habit of doing that, then you have an inappropriate relationship with that food item.

API: How does emotional eating develop?

DR. TANOFSKY-KRAFF: There isn’t much literature on this, so it’s all hypothetical. Some parents may have used food with their children as rewards or as a way to soothe a child when he felt badly. On the other hand, we know that some foods can actually soothe people—carbohydrates, chocolate. People who are using food to cope, and who choose chocolate, are possibly getting reinforcement.

API: So would you say that emotional eating is an addiction?

DR. TANOFSKY-KRAFF: There is a relationship between different food types and the brain and stress. For some people, yes, it can be safe to say that emotional eating can be addictive.

There is also a whole new line of science studying food addictive behavior. It’s been suggested that foods high in carbohydrates and that have been highly processed do have an addictive element—not so much as other addictions, such as to drugs, but still an addictive element. But this is a really new field of science.

API: In terms of prevention and intervention, how can parents teach their children not to emotionally eat? What if parents themselves emotionally eat?

DR. TANOFSKY-KRAFF: I always encourage parents not to use food as a reward. We have to find other ways to reward our kids. Soothe them with words and actions, as opposed to food. Bolster communication between parents and kids. Teach kids when they feel bad to work it out with words.

Keep an eye out and see if your kids are turning to food when they’re feeling down, and then teach them other ways to soothe themselves, like going to the playground. I’m a big prevention advocate because losing weight is very difficult, so if you see your child gaining weight, it’s important to do something then, rather than wait.

When parents emotionally eat, that runs into the problem of modeling. In working with kids, it’s important to have the whole family work on physical fitness and healthy eating together. This works better than singling out the obese child. Both parents need to be involved; if you have one parent who doesn’t focus on healthy eating and getting exercise, this sends a mixed message. The whole family has to be involved.

Modeling healthy eating begins when children are babies. If you expose kids when they’re young to healthy foods, they’ll grow up liking healthy foods. If you say “yum, yum, yum” with carrots, your children will grow up loving carrots.

API: It seems that every children’s activity, from sports to church, involves treats, and often these are sweets or other unhealthy foods. Parents even encounter candy being used to soothe a child after a doctor appointment. Despite the focus from television shows such as “The Biggest Loser,” our society seems to ignore the issue of obesity in children. How can parents teach their children to choose healthy food and eating habits?

DR. TANOFSKY-KRAFF: I think the only way we can change that is with big policy changes, such as a policy that schools cannot hand out sweets. For example, instead of celebrating a child’s birthday with cake, let’s play kickball. I think there need to be changes at a much broader level—it shouldn’t be just on parents.

Kids are eating so many snacks all the time that they don’t even know their hunger cues because they are virtually never hungry. Biologically, we should have a natural physiological reaction that occurs when we are hungry, and that’s when we eat.

API: How big a role do genetics play in determining a child’s risk of obesity?

DR. TANOFSKY-KRAFF: Up until age 6, the parents’ weight determines the weight of the child. So a 2-year-old with one obese parent is more likely to be of a higher weight percentile than a 2-year-old who doesn’t have an obese parent. After age 6, the child’s own weight is the best predictor of the risk of obesity. That is, even if both parents are obese but the child is not obese, his odds of becoming obese are lower.

Healthy eating is so important. I don’t think parents necessarily need to be concerned about obesity, but they should be concerned about healthy eating.

And everyone needs some physical activity every day. No, walking down to the mailbox is not enough exercise, but it’s hard to answer how much exercise is needed every day. It varies according to each person, depending on a number of factors such as your health, your physical fitness level, your age. What is consistent is that every person should have some form of aerobic [activity] every day.

API: Thank you so much for your time and insights. Is there anything else you’d like to share?

DR. TANOFSKY-KRAFF: Most of my work has been on out-of-control eating or binge eating, and what I’m finding is that out-of-control eating is often associated with emotional eating. If we focus on preventing emotional eating, eating in response to a negative affect [emotion] is less likely to occur. Parents can model how to respond to a negative affect in ways other than eating, and children will be less likely to use food to cope as they grow older.

From the Journal of Attachment Parenting: Emotional eating among children is correlated with parental responses that minimize, are punitive and are non-reasoning. These parental responses are in line with authoritarian and permissive parenting styles. Emotional eating among children is not related to parental responses that fall within authoritative parenting styles (under which Attachment Parenting falls). Learn more about this study in API’s Journal of Attachment Parenting, available online free of charge, through a free API Membership.

 

Recipe for Raising Healthy Eaters

By Sarina Behar Natkin, LICSW, parent educator, www.growparenting.com. Originally published on TheAttachedFamily.com on May 4, 2012.

“What’s for dinner?”

“Ugh, I hate green beans!”

“Can I have dessert yet?”

“I’m not hungry (but I will be as soon as you clear the table)”

The list of mealtime complaints can go on and on–not to mention the mayhem that may ensue before your little one can even talk. Not many parents can forget the frustration of thrown food, the mess of the yogurt in the hair, or the game of “watch Mommy pick up my bagel over and over again.”

Food is a huge part of human life, and most parents I meet cannot wait to dive into the world of food with their babies. I am the wife of a food blogger and chef, and we must have spent weeks talking about what our first food would be! Little did we know we were in store for a whole lot more than the idyllic family meals of The Cosby Show.

Clearly, Americans seem to have a love-hate relationship with food. Scan the headlines in just about any newspaper, and it’s filled with what to eat, what not to eat, who should eat less, who should eat more. It’s enough to drive an anxious parent to confiscate Halloween candy, only to wallow in chocolate when no one is looking. Continue reading Recipe for Raising Healthy Eaters