'Often and early' gives children a taste for vegetables

 

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Exposing infants to a new vegetable early in life encourages them to eat more of it compared to offering novel vegetables to older children, new research from the University of Leeds suggests.

The researchers, led by Professor Marion Hetherington in the Institute of Psychological Sciences, also found that even fussy eaters are able to eat a bit more of a new vegetable each time they are offered it.

The research, involving babies and children from the UK, France and Denmark, also dispelled the popular myth that vegetable tastes need to be masked or given by stealth in order for children to eat them.

Professor Hetherington said: "For parents who wish to encourage healthy eating in their children, our research offers some valuable guidance.

"If you want to encourage your children to eat vegetables, make sure you start early and often. Even if your child is fussy or does not like veggies, our study shows that 5-10 exposures will do the trick."

In the study, which was funded by the EU, the research team gave artichoke puree to 332 children from three countries aged from weaning age to 38 months. During the experiment each child was given between five and 10 servings of at least 100g of the artichoke puree in one of three versions: basic; sweetened, with added sugar; or added energy, where vegetable oil was mixed into the puree.

There was also little difference in the amounts eaten over time between those who were fed basic puree and those who ate the sweetened puree, which suggests that making vegetables sweeter does not make a significant difference to the amount children eat.

Younger children consumed more artichoke than older children. This is because after 24 months children become reluctant to try new things and start to reject foods -- even those they previously liked. Among the children, four distinct groups emerged. Most children (40%) were "learners" who increased intake over time. Of the group, 21% consumed more than 75% of what was offered each time and they were called "plate-clearers." Those who ate less than 10g even by the fifth helping were classified as "non-eaters," amounting to 16% of the cohort, and the remainder were classified as "others" (23%) since their pattern of intake varied over time. Non-eaters, who tended to be older pre-school children, were the most fussy, the research found.

Globe artichoke was chosen as the sample vegetable because, as part of the research, parents were surveyed and artichoke was one of the least-offered vegetables. NHS guidelines are to start weaning children onto solid foods at six months.

The research has been published in the journal PLOS ONE.

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Story Source:

The above story is based on materials provided by University of Leeds. Note: Materials may be edited for content and length.

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Journal Reference:

1. Samantha J. Caton, Pam Blundell, Sara M. Ahern, Chandani Nekitsing, Annemarie Olsen, Per Møller, Helene Hausner, Eloïse Remy, Sophie Nicklaus, Claire Chabanet, Sylvie Issanchou, Marion M. Hetherington. Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits. PLoS ONE, 2014; 9 (5): e97609 DOI: 10.1371/journal.pone.0097609

Fiscally Healthy: Eating Your Vegetables Saves You Money

 

by U.S. News May 31st 2014 6:00AM

Bellena/Shutterstock By Lacie Glover

When it comes to health and finances, not everybody gets the connections with vegetables:

• Eating plenty of vegetables is good for your body, and in a way, your body runs like a bank account: Calories are deposited, and calories are spent. Too many calories spent, and you're hungry and overdrawn. Too many calories deposited, and you're bloated and eventually overweight. Of course, we would all rather have an extra bulge in our bank accounts than at our waistlines.
• Eating plenty of vegetables can also be good for your real-life bank account by saving you money in the long run over a diet packed with junk.

Micronutrients
For many habitually healthy eaters, a fast-food hamburger can feel like a brick in their stomachs. When compared to how it feels to eat clean and green and thriving on natural foods, the difference can seem like night and day. Fruits and vegetables have essential dietary fiber that helps your body run optimally and vitamins and minerals that help make you feel great. Sure, you could just buy a bunch of pills and supplements to get most vitamins and minerals, but spending a lot of money on supplements is a great way to go broke. Besides, you'll sell yourself short on more than just fiber.
The term "micronutrients" refers to small nutritional compounds that can't be categorized as carbs, protein or fats. Micronutrients encompass vitamins, minerals and phytochemicals, which are compounds such as antioxidants, carotenoids and polyphenols. The protective benefits of phytochemicals are just beginning to be researched, although emerging data strongly suggest that many have preventive powers when it comes to cancer and other diseases. Since almost every disease costs money -– and almost any kind of cancer will cost thousands –- this is one way to protect your health and bank account in the future.
Unlike phytochemicals, which generally aren't available in pill form, vitamins and minerals of almost any kind can be bought in bulk. However, not all delivery systems are created equal. Most vitamins and minerals are absorbed better when eaten in whole food form, according to current research. Plus, synthetic supplement versions of nutrients such as calcium and vitamin E may cause health problems down the road that are both painful and costly.
Weight Regulation
It's no secret that obesity has been linked to a litany of health problems, but lesser known is the cost of those diseases. Costs linked to obesity in the U.S. are estimated at $147 billion annually, according to the federal government. Not only that, but normal-weight individuals also tend to make more money than their overweight and obese counterparts and take fewer days off from work. Also, overweight and obese people have higher premiums for both life and health insurance.
Eating lots of vegetables can help you lose weight. Research has shown that people who weigh less tend to eat more fruits and vegetables on a regular basis than overweight individuals. Maybe it's because you can eat a much higher volume for relatively fewer calories by eating filling, low-calorie vegetables –- or even high-calorie vegetables for that matter -– but vegetables also have staying power that other foods don't. Amelia Eisen, a San Francisco health coach who specializes in healthy eating on a budget, tells her clients to stock up on vegetables. "Since they contain high amounts of nutrients, fiber and water, they will satiate and hydrate you, keeping you fuller longer, so you will inevitably eat [less] and spend less on food if you eat more vegetables."
To save money buying vegetables, try these tips:

• Shop at local farmers markets. When you buy local, costs are always lower because the food doesn't travel as far.
• Find recipes before shopping, and stick to the ingredient amounts so you won't buy more than you need.
• Make big meals and freeze leftovers for later. Most vegetables freeze well.
• Stick to in-season vegetables, which are always cheaper.
• Chop and freeze vegetables, which are cheaper than prechopped, frozen vegetables.
• Grow your own vegetables.

To save even more, go vegetarian one day a week. You'll save money without missing out on a lot of protein, and you'll be cutting your saturated fat intake.