The month of August is National Children’s Eye Health month, and Springfield Clinic’s Eye Institute recommends evaluating your children’s eyes right before going back to school. What are some ways to tell if your child needs glasses, though? Optometrist Braden Anderson, OD, Springfield Clinic’s Eye Institute, shares the following tips.
Watch how they watch television
Sitting too close to the TV is a good indicator that your child may be experiencing vision problems. In some cases, having a short attention span for their age may also be caused by the inability to see well.
Read into how they read
If your child holds books too close to their face, often loses their place while reading, has difficulty remembering what they read or avoids the activity altogether, they might need an eye health evaluation to see if glasses could help them enjoy this activity better.
Notice any abnormal behavior
Children who have problems seeing will often also have frequent headaches, squint, blink or rub their eyes a lot.
Ask them how they feel
If your child complains a lot about seeing double or has problems with bright light, they might be having trouble with their eyes and could use an evaluation.
Keep an eye on them during activities
Some children with vision problems may demonstrate difficulty with eye-hand-body coordination when playing ball or riding a bike. They might also avoid detailed activities, such as coloring or puzzles.
If your child is exhibiting any of these behaviors, make an appointment to see an eye specialist at Springfield Clinic’s Optical Centre.Whether you need glasses and contacts, routine eye exams with an optometrist or a referral to one of our ophthalmologists, you can do it all in one convenient location at Springfield Clinic!
School is almost out for the summer, and, honestly, I’m not really looking forward to that. Yes, I will love having all three of my kids home, but I keep thinking about two things:
I’m going to be refereeing a whole lot more!
My grocery bill is going to skyrocket in two weeks.
What is it about kids being home all day that makes them so hungry? Sure, I’m the dietitian, and I should be providing the answers, not asking the questions. I think we can all agree that it’s tough being asked for something to eat all day, so here are a few things I plan to work on this summer to help my own children eat right while they’re home.
As with adults, when we are bored we tend to want to eat more—kids are no exception. So still trying to have routine or schedule during the summer can help alleviate the feeling of always being “hungry.” (Note: I do believe there’s nothing wrong with kids being bored and having to figure out things to do for themselves. However, a daily routine will still help keep them from boredom snacking.)
Having a snack drawer in the fridge and in the cabinets will allow the kids to go help themselves. However, you’ll have to make sure the snacks are ready to go, so here are tips for having the food prepared and portioned out.
For the fridge:
Cut up strawberries, watermelon, cucumber, celery, peppers
Blueberries, grapes, baby carrots, pea pods, grape/cherry tomatoes
Fruit cups of peaches, pears, applesauce, mandarin oranges
Hard boiled eggs, string cheese, sliced cheese, Greek yogurt, hummus, single-serving containers of natural peanut/almond butter
Having the kids “play” with their food takes time for the kids and also can get them exposed to new foods.
Try having kid’s string fruit and cheese onto a stick or necklace. No more candy necklaces required.
Make watermelon popsicles, with slices of watermelon and popsicle sticks.
Create playful scenes with vegetables. Check out com for more information—such a cute idea!
Have your child help an adult make fruit ice cream, popsicles and smoothies.
Make a meal on a stick, such as pizza kabobs with pita, mozzarella cheese, pepperoni, vegetables and pizza sauce.
Help your children incorporate physical activity into their daily routine. Keeping kids active will help keep their minds off food and prevent weight gain over the summer. My personal goal is for the kids to have a set number of minutes of activity before they can have screen time. Now, realistically, I know this is not going to work every day, but it’s certainly something to work toward and on. As my motto goes, progress not perfection.
Hydration is often overlooked on a day at home and more thought about when out and about. However, this is one of the most important things for both kids and ourselves during the summer. Plain water is most certainly the best option, but with all these great fruits and vegetables coming in, experiment with fruit infusing waters.
As a follow-up to my school breakfast post, I want to share my strategies for healthy school lunches. As I said, we are not morning people. There is not much time to get everything ready and everyone out of the house. My philosophy: Prepping and planning are key. If it is not there, we can’t eat it, so make sure it is there.
My goal is to go to the grocery store every week or even two times a week, but honestly, that is not always possible. To get the most bang out of my time and wallet, I make a list on my phone. If I make the list on a piece of paper, it never fails that that piece of paper is sitting on my counter when it is time to shop. I make my list from staples needed and from my meal planning.
I strive to plan all three meals each day. Ugh, you may be saying—yeah, its work, I’m not going to deny that. If I don’t plan, then we don’t eat or we don’t eat well. I also plan for two kid’s breakfast, a child lunch and family dinner. For myself, I make a shake daily for breakfast and leftovers for lunch—so it’s not as horrendous as you may think.
To plan the lunches, first we go through the monthly school menu and pick out what days my son wants to eat school lunch. Yes, I let him eat school lunch—even on hot dog day. Most days he takes his lunch, I know what healthy foods he is eating at home, so to me it balances out. I ask him what foods he would like in his lunch; I’ll listen, but typically veto many options. When kids think they have input they are more apt to eat it 🙂
I like to keep the #plategoals ( ½ of the plate is non-starchy vegetables, ¼ is whole grains/fruits/starchy vegetables and ¼ is lean protein) in mind when packing lunches. Offer variety and keep portion sizes small. Remember there is no “parent fail” if you don’t get a veggie in their lunch, however, encourage them to snack on some after school and to include them at dinner. I try to include at least two colors of plant-based foods at lunch. Not only does this boost the nutritional quality, but it also makes the meal more colorful and fun! Examples: orange carrots and frozen pineapple tidbits, plum tomatoes and green grapes, black bean dip and frozen mango chunks.
On those rare days when I have an extra minute, I try to label a container or two with little post it notes, like “magnificent mango” or “tasty hummus”—it may help the lunchbox come home empty.
I plan, make my list, grocery shop, have it at home, prep it and send it. What do I send it in? I like containers, like these, that have the three compartments. They make it easy to have multiple items in the lunch box without colliding and smashing. I am not a fan of the character lunch boxes; nothing against the characters, but they are just not big enough for the containers. We got a lunchbox this year that fits the containers, lays flat, and the handle on top to hold the containers flat. If the handle is on the side, making the container on its side, it always leaks.
If your child’s school doesn’t have a refrigerator for cold lunches, then you need to make sure there is also room for an ice pack to help keep the lunch cool. If the lunch doesn’t stay cool then bacteria grows and the not so good happens—you get the idea.
When the lunchbox comes home, wipe it down and wash the container to use again. Those lunchboxes can come home nasty at times and fill with lots of bacteria. Don’t forget about the box and wiping down the ice pack.
Here are some quick, simple healthy foods my kids will eat.
Bread, tortilla, flat bread, English muffin, bagel, day old Jimmy John bread and pita pockets.
To help mix it up I try to add fun shapes to the sandwich by using sandwich cutters or cookie cutter and sandwich kabobs.
Bagels with cream cheese, quesadilla, nachos, ravioli and pasta.
Applesauce, fresh fruit (apple slices, grapes, orange slices, cutie or pear), or canned fruit, canned in light syrup.
Salad with salad dressing in a small cup to drizzle on, raw veggies with ranch dressing or hummus to dip in, or cold roasted vegetables.
Whole-wheat crackers, pretzels, goldfish crackers, or baked chips.
One cookie, rice Krispy treat, Oreo, or tootsie roll.
I want to emphasize that I don’t make these packed lunches fancy! I am about simple, quick and easy—all made possible by planning and prepping. There is no foolproof way to make sure your kids will eat their lunch while at school, but you can at least know you are doing your part for their health. Happy Back to School!
August is Kids Eat Right Month—what a great time to help kids learn about nutrition and better food choices! As a dietitian mom, you would think my kids are poster children. They definitely are not, especially my middle child. Goodness, do my children love their sweets, snack foods and treats; it can be a challenge to get them to eat right. I have discovered the best way to get them eating healthy is getting them in the kitchen to help and learn.
Having a 16-month, 3 year old and 6 year old it is limiting on what they can and can’t do in the kitchen. Often times it ends up being a much BIGGER disaster when they help, but it makes for good teaching and fun memories. Our two older children have their own apron with their name on it along with their own cooking utensils that I feel are safe and age appropriate to use. This helps to entice them into the kitchen. I try to get their input on what we should cook/make for the snack or meal we are working on.
To help things go smoother, I try to stock better-for-you choices in my pantry/snack drawer (yes we have a snack drawer), and then the kids have the choice to take it upon themselves to experiment.
That is what cooking – and creating – is all about: the discovery and the delicious result.
CLICK HERE to print off the Kid-Friendly Kitchen Tasks for Every Age PDF!
Here are a few of the things we like to make together in the kitchen.
1. Trail Mix
Whatever we have in the cabinet, pantry and snack drawer (within reason) the kids can grab and mix. Some ingredients they like are pretzels, raisins, dried cranberries, chocolate chips, cereal, whole-grain goldfish crackers, almonds and mini marshmallows.
We start with a base of water and ice, and add from there— fresh or frozen fruit of any kind, Greek yogurt, Sugar Free/Fat Free pudding powder. I also have a shake product we use from a former weight management program I worked with and we like to add that as well.
We lay out whole wheat tortilla and then the kids use their age appropriate knife to spread peanut butter on the wrap. They sprinkle a few chocolate chips and lay a banana in the center. The kids with assistance from me roll up the tortilla. Either they eat like this or I will cut in to pinwheel size for them to eat.
4. Watermelon and Blueberry Salad
I slice the watermelon into thick slices and the kids use cookie cutters to cut shapes out of the watermelon. We then throw in any berries we have—blueberry, raspberry, blackberry and even grapes.
5. Chocolate Chips Banana Bread
This may not be the healthiest of recipes, but it is a huge hit in our house, and we only make it a few times a year.
What You Need:
½ cup butter, melted
1 cup sugar
1 tsp vanilla extract
1 ½ cups flour
½ tsp salt
½ cup low fat sour cream
¾ cup mini chocolate chips
2 medium bananas
Preheat oven to 350 degrees, grease loaf pan.
Mix together melted butter and sugar, and add in eggs and vanilla.
Combine flour, baking soda and salt, then add to butter mixture
Add in sour cream, bananas, and chocolate chips. Spread in loaf pan.
Bake for 50-60 minutes, until baked through.
Cool on wire rack in pan, and remove from pan to finish cooling.
Back to school they go! On top of shopping for school supplies, arranging schedules, and all that goes in to preparing our kids for the new school year, it can be challenging to put together quick, easy and healthy breakfasts and lunches. Today, I’m going to share with you my dietitian breakfast tips.
In my household, we are not morning people. We push getting up until the last possible moment, hit the snooze button 6 times and then say, “CRAP, we are late!”. You would think after the first week of doing this, we would start to change our habits, but unfortunately, that is not the case. This all leads me to why quick, easy and healthy breakfast tips and tricks will make back-to-school mornings a breeze.
I know you are wiggling in your chair right now trying to figure out what I feed my kids. Let me preface by stating I can’t make this happen without PLANNING and having the food available. If the food isn’t there, we can’t eat it! Here are some things I like to keep on hand for breakfast and 6 of our go-to breakfasts.
Vegetables: salsa, tomatoes, frozen peppers and onions
Substitute: peanut butter or chocolate hazelnut spread
optional: mini chocolate chips or coconut shreds or raisins
Peel the banana, cut in half and insert popsicle stick.
Dip the banana in yogurt, or coat with a knife.
Roll in cereal and optional items.
Place on parchment or wax lined cookie sheet and freeze. Keep in the freezer until ready to eat.
‘Pop Tart’ Toast
2 slices whole wheat bread
1 tsp. butter or peanut butter
Substitute: chocolate hazelnut spread or cream cheese
1 Tbsp. jelly/jam
Lightly butter/peanut butter both pieces of bread.
Spread the jam/jelly onto one slice of the bread leaving about a ½ inch border. Then top with the remaining slice of bread.
Cut the crust off the bread and seal the 2 slices of bread together using the tines of a fork. Put in the toaster and then the ‘pop tart’ is ready.
You can also add fresh fruit for more flavor and nutritional quality.
1 egg (can be whole egg, egg substitute or egg white)
Fillings: cheese, avocado, tomato, salsa, jalapeno, etc.
1 whole-wheat tortilla
Scramble an egg.
Mix in cheese, avocado, tomato, salsa, jalapeno—really whatever you like mixed with a scrambled egg.
Place this inside a tortilla, wrap as a burrito and eat.
Freeze up to one month. Microwave to thaw and cook.
Chocolate Zucchini Muffins
These are a treat in our household, and what is fabulous is the kids don’t even know there is a vegetable in it.
1 cup buttermilk
1/2 cup oil
2/3 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
1-3/4 cup flour
1/2 cup cocoa
2 tsp baking powder
1 tsp. cinnamon
2 cups shredded zucchini
Preheat the oven to 350 degrees.
Line a muffin tin with cupcake liners.
In a bowl, mix together eggs, oil and buttermilk.
Add in all of the dry ingredients, including spices. Mix thoroughly.
Stir in zucchini.
Fill the prepared muffin tin liners about 3/4 of the way.
Bake 25-30 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean. Let cool.
Divide into freezer Ziploc bags and freeze or leave some in fridge for the next few days.
Serve a fruit or yogurt.
Egg and Cheese Mini Muffins
6 large eggs
3 tablespoons milk
1/8 teaspoon pepper
1/3 cup grated cheddar cheese
Preheat oven to 350 degrees.
Spray miniature muffin pan thoroughly with cooking spray or grease with butter.
In a bowl, whisk together eggs, milk, and pepper.
Pour egg mixture into prepared pan, filling cups about 2/3 full.
Sprinkle cheese evenly among the cups.
Bake for approximately 8-10 minutes, or until eggs set.
Allow to cool in pan for a few minutes before removing to a wire rack. When completely cooled, muffins can be wrapped in plastic and frozen.
When ready to eat, simply microwave each mini muffin for 15-30 seconds, or until heated through.
Serve these with fruit.
Freezer Ready French Toast Sticks
1 loaf bread
1 1/3 cup milk
2 tsp vanilla
2 tsp cinnamon
Slice each slice of bread into 3 sticks.
Mix the eggs, milk, vanilla and cinnamon.
Heat griddle to a medium-low temperature and heat butter on top of griddle.
Put slices of bread into the egg mixture and place onto the griddle until griddle is full.
Cook on each side until browned.
Remove and set on a plate. Repeat cooking steps until all are done.
To freeze: Lay cooked sticks on a greased cookie sheet. Freeze for at least a couple of hours. Then put in a freezer bag. Microwave for about 10-15 seconds when ready to eat. I don’t typically serve with syrup when in the car, as it can make a big sticky mess.
Food storage tips
We have a 30-minute drive to town so we are typically eating our breakfast in the car. Rubbermaid TakeAlongs square food divided storage containers makes it great to have multiple items at breakfast without meshing and getting all over the car.
I’m starting to shed tears thinking about school starting back up again. I’m sending my first born off to kindergarten this year. I cry anytime I think about it, and believe it or not, I’m shedding some tears while writing this post.
We did everything to prepare for the first day of school: final registration, school physical and immunization, dental visit, eye exam, purchased backpack, school supplies, gym shoes, new school clothes…but then my son comes to me and asks me about his lunchbox. Light bulb! I am going to have to start packing a lunch. Now don’t get me wrong, he can learn to eat a few school lunches, but I’m still going to be packing quite a few lunches to make sure he is nutritionally sound at lunch. I have put my dietitian mommy hat on and put together 9 tips to help pack a nutritious school lunch.
1) Get your kids involved by asking them about their favorite foods they would like to see in their lunch. I know you may get some off the wall ideas and candy cannot be an entrée, but a treat every once in a while won’t hurt.
2) Have your kids help you pack their lunch the night before. The more you get them involved, the more likely they will eat the food! Bonus, you have one less item on your morning to-do list.
3) Think of quick, healthy foods like fruit smoothies, whole grain crackers and string cheese. If Here’s a little trick to make smoothies last, make enough smoothies for a couple days –then just drop in ice cubes in the thermos the next morning.
4) Remember the #plategoals (Half the plate is non-starchy vegetables, ¼ is whole grains/fruits/starchy vegetables and ¼ is lean protein). Use this as an opportunity to teach your children about the food groups and fruits and vegetables. There is no parent fail if you don’t get a veggie in their lunch, however, encourage them to snack on some after school and to include them at dinner.
5) Try to include at least 2 colors of plant-based foodsat lunch. For example: orange carrots and frozen pineapple tidbits, plum tomatoes and green grapes, black bean dip and frozen mango chunks. Not only does this boost the nutritional quality, but it also makes the meal more colorful and fun!
6) Invest in a fun new lunch box, an ice pack, and some food containers your kids help pick out. I’ve learned that younger kids often times have to see the food through the container to be interested in opening it, so clear lunch food containers may increase the odds of it being opened and eaten. Big on the market are Bento boxes.
7) If you have an extra minute, which I know we don’t usually, try and label a containeror two with little post it notes, like “magnificent mango” or “tasty hummus” –it may help the lunchbox come home empty.
8) Offer variety,but remember to keep portion sizes small. Try 5 pieces of sliced apples sprinkled with cinnamon, a small turkey and cheese wrap and a small square of black bean brownie with an 8oz carton of milk. With small different options, you are increasing the chances your child will get a balanced meal at lunch.
9) Add fun shapes to the sandwich by using sandwich cutters or even a cookie cutter. Shaping foods make meals more appealing, and doesn’t take much time.
There is no fool proof way to make sure your kids will eat their lunch while at school, but you can at least know you are doing your part for their health. Happy Back to School!!