Feeding Philosophies by Melanie Silverman

SPUD: Sustainable Produce Urban Delivery

2012-02-21T16:45:00.001-08:00

I was having a quick lunch with my food savvy pediatrician friend who loves to cook, but doesn’t have loads of time to grocery shop. She tells me she uses www.spud.com. I had never heard of SPUD, but after reviewing their website, I was completely hooked. I had to tweet:

@SpudLosAngeles Sustainable produce delivered! Spud needs to be all over the country.

I placed my first order. They delivered. My second tweet was:

@SpudLosAngeles Received first delivery 2day. Beautiful cilantro! More orders to follow for sure. Thanks for all you do.

Cyberspace can be so much fun. The company contacted me to tell me how grateful they were for my tweets. They graciously offered me a bit of a credit to try more of their products. You may remember my January 2012 New Years’ Resolution Blog Post. Click here:

http://blog.feedingphilosophies.com/2012/01/my-professional-resolution.html

My intention this year is to thank companies that are helping all of us live healthier lives and SPUD.com qualifies. I accepted their kind offer and ordered. I wanted to share my experience with you.

PROS:
• THE NAME: SPUD stands for Sustainable Produce Urban Delivery. What is better when you are super busy, want to eat as healthy as possible and take our earth into consideration all at the same time? SPUD is your grocery delivery answer.
• RECIPES: There are loads of recipes on their website you can use to help plan weekly menus. Shopping becomes a snap.
• SPECIAL DIETS: Whether you follow a gluten free, nut free, kosher, vegan, wheat and yeast free diet, they have products easily organized for you to simply click and order. This is such a nice touch for food allergic families and those with Celiac Disease.
• DELIVERY BOXES: Everything I ordered was beautifully packaged. I have tried other grocery delivery services and the food was thrown into a box like no one cared. I can tell someone at SPUD took serious time handling and respecting my food. They also encourage you to save the boxes to be returned at your next order, which I would expect from them.
• GARLIC PRESS: No, this was not a kitchen gadget they delivered. This is the name of their adorable newsletter on the back my order information. A Deal of the Week is featured and they also provide a recipe to go along with the deal. Planning meals is a large part of what I recommend to families and this deal of the week gimmick helps with planning.
• MY TWO FAVORITES: I ordered 17 items, but two stood out: chocolate and beef. I ordered the Xan Confection Healthy Chocolate Coco HEART for two reasons. First, I had never heard of this company and was curious. Second, truth be told, I was craving chocolate at the time I placed the order so they landed in my cart (oops!). The chocolates are absolutely delicious so I’m sold on Xan. The beef was from Paso Prime and is grass fed. I made homemade meatballs with my Paso Prime beef and they turned out to be delicious. My husband and kids ate them up.

CONS
• NOT CHEAP: SPUD does offer some weekly deals on their food, but it is still on the pricey side. I believe this will change as more people in our country realize how important sustainable organic food is and demand it.
• SOLD OUT/ITEMS MISSING: I wanted to order some Daiya cheese, but it was sold out. I did order blueberry muffins from LaBrea Bakery, but they were missing in my order. Perhaps Spud could have contacted me via email or phone ahead of time to warn me they couldn’t fill my muffin order instead of finding out when the order was delivered. Maybe they could have substituted something else for the muffins?

There are many more PROS then CONS to ordering from www.spud.com. Since I have been introduced to the company I have added them to my client resource list and recommend them often. For now, SPUD is available in the United States in Los Angeles, San Francisco and Seattle.

I meant what I said in my first tweet. SPUD needs to be all over this country. I hope it happens soon. I am placing my third order this week.

My Professional Resolution

2012-01-02T20:58:00.001-08:00

Happy New Year everyone! Welcome to 2012. I suspect many of you have made New Year's resolutions. I have two resolutions for 2012...one personal and one professional. My personal one is to slow down. I am always rushing. Rushing my kids to get to school. Rushing to pack lunches. Rushing my dog to finish the walk. Rushing to clean up the house. Even my handwriting is rushed. When I worked at The University of Chicago Medical Center my reviews stated my clinical judgment and recommendations were right on, but my handwriting in the charts was "difficult to read." Perhaps this was because I managed 300 patients a day and my pager went off many times an hour. I had to rush to get the work done. Computerized charting systems were just being implemented when I left. I type quickly. I could have benefited.

My professional resolution is to be grateful and thankful for those people, schools, restaurants and businesses that are doing a great job educating or feeding the American people. I read loads about nutrition. (Those of you that have hired me as your dietitian will be glad to know that fact.) I read the current research and attend professional conferences, but also spend a great deal of time on blogs, Facebook, Twitter, LinkedIn and reading health news. There are so many people bashing the food industry, government, school lunch programs, and restaurants. I do not disagree with what some of these amazingly bright people are saying. We need their voices heard. But I have decided to take a positive stance in 2012 and point out all the good that is taking place in food and nutrition in our country. So if I see something remarkable, I am going to share it with you. If you see something remarkable, please... share it with me and I will spread the good news to others.

My first thanks for this year is to a restaurant...The Natural Cafe. I was visiting one of my best friends in Oak Park, California last week and we took the kids (ages 8, 7, 5, 4) to eat there.

http://www.thenaturalcafe.com/index.php

I wish this restaurant was everywhere. I have been there three times and every time...delicious AND nutritious. If you are vegan...you will love that sauteed tofu. If you eat meat...that turkey burger is divine. Everyone loved their meal. So THANK YOU THANK YOU to The Natural Cafe. Keep doing what you are doing to provide food that is nutritious and delicious to everyone that walks through your doors.

Commericals I Would Do

2011-12-16T09:12:00.000-08:00

Have you seen the Sensodyne toothpaste commercials where a 'real dentist' endorses the toothpaste? When I saw the commercial and the initials D.D.S. after person's name, I paid closer attention. This marketing strategy worked on me. I have teeth sensitivity. I bought the Sensodyne.

I was recently approached by a supplement company specializing in high calorie, high protein drinks. They were looking for a dietitian to be part of a commercial to promote their product. Here are a few of the supplement ingredients that I would be promoting, in no particular order:

soy protein isolate
corn syrup
vegetable oil
natural and artificial flavor

I respectfully declined because I cannot endorse any packaged food item that has the word "artificial" in the ingredient list. Dr. Oz would agree with me on this one. This situation got me thinking about what companies or organizations I would do a commercial for. And here they are:

www.localharvest.org

www.artichokes.org

www.almondboard.org

www.blueberrycouncil.org

www.watermelon.org

www.pistachios.org

www.walnuts.org

I could not find a kale, broccoli or spinach board, which bummed me out. If they get organized, I'd add them to this list.

Not everyone needs Sensodyne toothpaste, but I cannot think of a single family that that I have counseled in the last 14 years where I did not promote the benefits of fruits, vegetables, nuts and local farmers. If I had the opportunity to spread that message to a wider audience, I would.

Take A Seat

2011-10-14T12:23:00.000-07:00

Peas of Mind in San Francisco, California asked me to write a blog for them and I gladly accepted. Thanks Jill!

Here is their website:

www.peasofmind.com

Here is the blog I wrote:

Take A Seat

We recently checked in with one of our biggest supporters, Melanie R. Silverman, a Registered Dietitian who specializes in pediatric nutritional care. We asked her what was on her mind these days. Her answer: "meal time" and here is what she had to say about it:

Meal time behavior and manners is probably something you hope your child develops, but let’s be face it, on the big list of what you want for your child, health, happiness and a college education certainly beat good manners at the table. What if we considered moving the importance of meal time behavior and manners up the list because I am beginning to believe that the health, happiness and college education you want for your child starts at the kitchen table. Here is how it works…

1) Watch your snacks. If dinner is at 6:30pm and you gave a few handfuls of cheesy crispy kiddie crackers at 5:00pm to “hold them off”, you are in for it; they are not going to eat and those cheesy crispy kiddie crackers just displaced your dinner. Spread out your meals and snacks by at least two to three hours so the kids come to the table hungry and do a decent job eating the nutritious food you prepared.

2) Sit together. Make sure that everyone in the family is seated together at the table. While kid tables are adorable, don’t separate the kids from the adults during meal time. Gather around the table as a family. Eat. Talk. Laugh. Meal time should be fun.

3) Correct behavior. Kids learn by observation. How will they learn to use a fork, drink from an open cup, cut their food or place a napkin in their laps if you do not show them? Meal time also gives you an opportunity to spend time with your kids which teaches them how to talk, listen and communicate effectively.

So how do these three tips get your child healthy, happy and into
college? If your child is coming to the table hungry because you spread the snacking out, the probability goes way up that he or she will actually eat the nutritious food you took time to prepare. Your child is now healthy! Research has shown time and time again how valuable the family meal is for children because shared meals can provide a sense of community, love, and support. Your child is now happy! Colleges are looking for people with high cognitive abilities that can also relate well to people. Eating as a family at the table gives your child exposure to both aspects of development. Your child is going to college!

Pull up a chair to the kitchen table and have your child take a seat. The meals you provide are so much more than just calories.

photo credit: kitchen table from www.thekitchn.com

Melanie R. Silverman MS, RD, IBCLC is pediatric registered dietitian and lactation consultant in Laguna Beach, California. You can learn more about her private practice atwww.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com

The Frozen Pop Problem

2011-09-12T14:43:00.000-07:00

I had a phone call from a Texas mom last week. She was concerned about the interaction she had with her child's camp director at the end of the summer and wanted my professional opinion on it. Her seven year old had attended a day camp for six weeks. He adored this camp and so did she. She had no complaints...except one. Every single day after camp the kid was given a bright red, green, yellow or purple frozen pop as a snack. She knew those frozen pops had high fructose corn syrup, artificial dyes and preservatives.

At the end of the six weeks, she approached the director. The mom raved about the camp, the counselors and the activities and ensured the director she would recommend the camp to all her friends. She then mentioned she had one suggestion for next summer. The conversation went like this...

Mom: (ever so sweetly) "Perhaps you could offer frozen pops as a special treat next year...like on Tuesday and Thursdays and replace other days with healthier snacks for the kids."

Director: (stunned... with an immediate response) "Oh nooooooooo way. Do you know what moms say is the highlight of summer camp on our evaluations? Those frozen pops. The kids are hot and sweaty at the end of they day and they need those frozen pops. They love them!"

The mom went on to explain her concern with the ingredients and the director sat their stoic, completely unaffected by her concern. In the end, the director told the mom she'd take her concerns into consideration and get back to her. She never did. Feeling defeated, the mother called me. I suggested the following:

Write a letter to the director and her supervisors and anyone else you can find in the organization with your concerns about the pops.
Be absolutely lovely in that letter, but provide solid references and research explaining the concern with the ingredients. (I gave mom some support references)
Offer many cold snack ideas
Hold on tight. See what they say.

This Texas mother is not alone. I hear similar complaints all the time. You ready for these? Teachers are handing out cookies and fast food coupons to students for A's on math exams. Vending machines are chock full of candy and chips at schools and gymnastic gymnasiums. Parents are bringing candy and juice to the soccer or baseball fields for four year kids after games. Let's be honest parents. Most four year old kids don't even need a snack after games. How much are they exerting themselves? And what message are we sending here parents?

"Go play soccer four year old kid. Get some exercise. It's really good for your body to grow up to be big and strong. Now...here is some candy and juice for being physically active."

What? I don't remember learning that candy and juice were optimal foods post workout in my sports nutrition classes. What a mess.

We have a long way to go to change the way food is viewed and used in our country. We need to join together, stay strong, talk and write to solve the problem...one frozen pop at a time.

Let's Change School Food

2011-05-19T23:26:00.001-07:00

Here is a recent blog I wrote for Peas of Mind terrific food company in San Francisco focused on healthy frozen foods that are not only nutritious, but delicious. THANKS Peas of Mind for asking me to blog and for all the wonderful work you do to keep kids healthy.

Here is the link:

http://bit.ly/mdGw4v

Here is the article:

We are thrilled about the changes happening to school food menus across the country, like the addition of Veggie Wedgies in place of the deep-fried standard!

At the same time, there are more improvements to be made, but what specifically is next? That is the big question. So we turned to our friend and pediatric dietitian, Melanie Silverman, to hear her opinion on the topic and tips on how to keep the momentum going. Here is what she had to say:

On December 13^th, 2010 President Obama signed the Healthy Hunger-Free Kids Act. Believe it or not, there had not been a change in school nutrition standards in 15 years so we were long overdue for change. The gist of the bill is this:

Schools will receive 6 cents more reimbursement per meal.
Foods offered will have less sodium and fat and more fruits and vegetables.
Policies will be made to help schools send consistent messages about healthy eating, which includes what is available in school vending machines and school stores.
Processes for children who are eligible for school meals will be simplified.
Farm-to-school pilot programs will be started.

Many say, and I do agree, the bill falls short in terms of reimbursement for meals. I have heard experts suggest that we need an additional dollar per meal to elevate school lunch to where it needs to be. Six cents is a long way from a dollar so what are we suppose to do to move the process along? When my clients complain to me about their kids’ school lunch programs I suggest this to them: get involved!

Here is what we can do:

Look at your kids’ school lunch menu. Ask your kids what the problems are and take notes.
Talk to other families about their issues with the school lunch program and suggest changes. Start small. Simple changes like removing sugary drinks or changing white bread to wheat bread can make a big difference.
Keep in mind, money is the issue so your challenge is to come up with cost conscious changes that the school districts can feasibly do.
Contact the school administrators to set up an appointment to voice your concerns and offer suggestions.
Write your local papers and officials and let your voice be heard that you want change.

Recently, I heard an excellent idea from a local mom in my community. She suggested providing cut up fruit and vegetables trays on the tables for kids during lunch. The problem was the labor involved to cut those fruits and vegetables. Food service personnel are busy preparing meals and have little to no time to peel carrots and slice apples. A super savvy mom came up with the idea that school parents or community volunteers could come in and help with preparing the fruit and vegetable trays and labor would be free. This is the type of innovative thinking we need in school lunch.

I applaud the efforts in Congress passing the Healthy Hunger Free Kids Act, but we cannot sit back and wait for the six cents to become a dollar; we have to put our minds together now and make the change happen ourselves.

Melanie R. Silverman MS, RD, IBCLC is pediatric registered dietitian and lactation consultant in Laguna Beach, California. You can learn more about her private practice at www.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com

How to Nutritionally Charge A Lunch

2011-05-17T20:43:00.000-07:00

My kids are attending camp this summer. Many parents I know (myself included) pack lunch for their kids, but some do not and order lunches. Here is part of an e-mail I received directed towards those parents that may order lunches.

"We have heard your requests and have worked hard to provide your campers with a more nutritionally balanced lunch. Please take a look at all the new items. Also new this year, we are offering an alternative lunch everyday. If you see something on the menu that your child may not eat, you may opt to order an alternative lunch for that day which consists of a bagel, cream cheese, chips, fruit, drink and dessert"

Let me make something clear. My intention is not to slam the camp. My kids LOVE this camp. I LOVE this camp. I think blogging about this situation is important because lunch revamping is hip and cool right now and more importantly, necessary. If you are currently trying to change your kids' school lunches you must know by now the process takes time and money. Here is this camp's one week cycle definition of "more nutritionally balanced" lunches:

Monday: mac and cheese, dinner roll, fresh fruit, wafer cookie

Tuesday: cheese enchilada with Spanish rice, garden salad, ranch dressing, churro

Wednesday: cheese pizza, ranch dipping sauce, oven baked fries, carrots, cucumbers and fresh fruit

Thursday: pancakes with syrup, hash browns, eggs, sliced tomato, cucumber, honeydew and cantaloupe

Friday: chicken nuggets, fries, tomato and cucumber chopped salad, pineapple and watermelon.

My comments will begin on a positive note. There are quite a few fruits and vegetables offered on these menus and that is good news for the kids. When I read this menu and saw all the fruits and vegetables it made me think of Weight Watchers for some reason. Have you heard about their new program? You can have unlimited fresh fruits and vegetables. This is pure genius if you ask me. I mean how many oranges can a person eat? Two, maybe three if you are hungry? Three oranges is about 250 calories. After three oranges you are probably full, bored of the flavor and tired from peeling so you stop eating. I liked seeing all those fruits and vegetables on the camp menus. Nice work camp.

My constructive criticism lies in the fact that I think these menus still have a long way to go. They can be nutritionally charged. If they hired me to revamp the lunches, here is what I would do:

Monday: whole wheat macaroni and cheese with spinach, whole wheat dinner roll with olive oil for dipping, fresh fruit bowl

Tuesday: cheese and finely chopped (I mean really finely chopped) mushroom enchilada, brown rice and black beans, and sliced apples

Wednesday: whole wheat vegetable pizza, garden salad with Italian dressing (made with olive oil), orange slices

Thursday: blueberry whole grain (add some ground flax) pancakes with syrup, scrambled eggs, sliced tomato, cucumber, honeydew and cantaloupe

Friday: baked chicken strips, sweet potato fries, carrots and olives, oatmeal raisin cookie

The alternative lunch of a bagel, cream cheese, chips, fruit, drink and dessert seems like a load of carbohydrates and empty calories. Why not offer a whole wheat pita with cheese, carrot and cucumber slices, fruit salad and milk (no dessert unless it is Friday when I think everyone should get that oatmeal raisin cookie I propose).

My changes to this menu are expensive and there is more food preparation required but this is what has to happen to revamp lunches. Chef Ann Cooper and Jamie Oliver would like my revised menu. So would Michelle Obama. I appreciate the camp's effort, but they can take it much further. I'm packing my kids lunch this summer.

The Dirt Cup

2011-05-02T14:18:00.000-07:00

A letter I sent to MiMi's Cafe. I hope they invite me to their offices.
______________________________________________________________________________

May 2, 2011

Adam Baird “Chef Adam”
Mimi’s Café General Office
18872 MacArthur Blvd, Suite 400
Irvine, CA 92612

Dear Chef Adam,

My kids were on spring break last week. We needed a nice lunch before we were meeting some friends at a local petting zoo. Luckily, there was one of your Mimi’s Cafés on the way so we decided to stop in. I am familiar with your menu and as a registered dietitian, I appreciate and value the calorie levels listed on the foods you serve. And may I say this; your staff is lovely. I know how much you value your customers and strive to make us your number one priority. This is why I knew you would appreciate and take to heart a letter from me.

I ran into a problem with a menu item you offer kids: the Mimi’s Oreo Dirt Cup. My kids were finishing up their meals, but not close to done, and all of the sudden my waiter brings these black plastic cups layered with chocolate pudding, crushed Oreos and gummy worms on top. In a flash, the solid nutrients my kids were eating coming from your entrees were quickly replaced with a sugary fat load in that black plastic cup. I don’t blame my kids for pushing their entrees aside to dig into your Dirt Cup. What kid wouldn’t? The problem was I had no say in the matter and suddenly my three and five year old took charge of the meal. I felt undermined and in a strange way, deceived.

I have a few suggestions I would like you to consider in regards to this Oreo Dirt Cup:

1.) Let’s be honest Adam. That Oreo Dirt Cup is nothing more than sugar and fat topped with artificial dyes. You should seriously consider removing that Oreo Dirt Cup from the menu. Offer a healthier dessert or no dessert at all. Why not give the kids sliced strawberries or some other fruit not offered on your side of fruit? How about a mini smoothie made with fresh fruit and milk? I have endless ideas, but you get the picture.
2.) Whether you decide to remove that dirt cup or not, (which I really hope you do) every single waitperson in Mimi’s Cafés across this country should be required to first ask parents if they should bring dessert for the children at the table. GIVE PARENTS THE CHOICE. I would have appreciated a say in that dessert option Adam and I had none.

I am sure you are aware of our pediatric obesity crisis in America. Our kids are exposed to more sugar, fat and salt than ever and it is taking a serious toll on our kids’ health. Parents, schools and restaurants need to take responsibility in this matter and this is why I am writing to you.

I live about thirty minutes away from your general office in Irvine. I am happy to stop by for a meeting if you would like to talk about this issue or any other nutritional issue you have. Thanks so much for your time. I look forward to hearing from you soon.

Regards,

Melanie R. Silverman MS, RD, IBCLC

Keeping Sugar Off The Field

2011-04-13T14:42:00.000-07:00

Here is a letter I wrote to the Laguna Beach Independent about the sugary snacks parents are bringing to Little League games. Many local parents have come to me upset about this issue. They feel trapped; some of the parents bringing the unhealthy snacks are their best friends!

My husband told me there were never snacks at his practices and games when he was growing up. The larger question in my mind is, "Why do we even need to snack these kids?" With all due respect folks, are the kids training hard for over an hour? Are they Olympic hopefuls? If the answer is yes, then by all means...bring snacks. Just make the food healthy.

The bottom line is this. Refined sugars found in cookies, bars and candy coursing through your kids' veins before, during or after a practice or a game is not healthy. What lessons are we teaching kids when we encourage them to be physically active and then give them unhealthy foods to refuel with?

Here is the link:

http://www.lagunabeachindependent.com/2011/03/17/keeping-sugar-off-the-field/

Here is the article:
____________________________
Keeping Sugar Off the Field
By Melanie R. Silverman

I am writing this on behalf of the dozens of parents in Laguna Beach that have asked for my advice about an issue involving Little League. I am referring to the snacks parents bring to practices and games.

Candy bars, cookies, sugary juices and sports drinks have become common fare and parents are concerned. Why does baseball have to be a reason to offer snacks to our kids that serve no nutritional purpose?

Kids have plenty of sugar opportunities off the field. High quality snacks should be served on the field. If you are a parent involved in Little League this year or any other sporting event where parents are assigned to bring snacks, I urge you to encourage teams to set a policy that snacks offered to our kids at sporting events are healthy. Parents can provide easy to grab fruit such as apples, quartered oranges and grapes or sliced vegetable trays with carrots, celery, cucumbers and dip. Assorted whole wheat crackers, string cheese and nuts also work. And ask each kid to bring their own water bottle from home.

The vast majority of Little League players do not need electrolyte replacement drinks or fancy bottled waters. Save the sugar for birthday parties where it belongs and let’s show our kids the proper way to fuel themselves after a hard game or practice.

Life is Dyed

2011-03-30T14:33:00.000-07:00

Catch the news about food dyes lately? I'll bring you up to speed with an article and video.

http://wapo.st/dRD3ZC

http://www.cbsnews.com/video/watch/?id=7361243n

I tried to do my part today by writing Quaker Oats about their Life Cereal, which, by the way, is delicious. I hope I hear from them soon.
___________________________________________________________________________________________
March 30, 2011

Indra K. Nooyi, Chairman and CEO, PepsiCo
John Compton, CEO, PepsiCo Americas Food
The Quaker Oats Company
P.O. Box 049003
Chicago, Illinois 60604-9003

Dear Ms. Nooyi and Mr. Compton,

Here are the reasons why I have been a fan of Life Cereal:

1.) Your cereal is DELICIOUS. (Of all your Life Cereal varieties, our favorite has been the cinnamon.)
2.) Your cereal is NUTRITIOUS. (That first ingredient is whole grain oat flour. The calorie level is nice. The sugar levels are low and there is a bit of fiber in there.)

Life Cereal is the type of cereal I want to be able to offer my kids on occasion and recommend to families I counsel, but I have concerns. The problems I have are the dyes listed in your ingredient list; Yellow 6, Yellow 5, Red 40 and Blue 1.

Over the past few days, as you are probably well aware, the media has started to pay closer attention to the artificial food dyes in our food supply. David W. Schab and Michael F. Jacobsen wrote an opinion article on March 25th in The Washington Post called “The Rainbow of Food Dyes in Our Grocery Aisles Has A Dark Side”, which is worth the read. In addition, The Food and Drug Administration Advisory Committee is weighing evidence today whether dyes in food affects behavior in children. Furthermore, the American people are starting to learn that the United Kingdom has asked manufacturers to discontinue the use of Red 40, Yellow 5 and Yellow 6 and the European Parliament requires that foods containing these dyes bear warning labels. I bet you can guess what is going to happen when the American people hear this news on food dyes? They are going to read ingredient lists more closely, including yours. If they see dyes listed, they may be more likely to put your food items back on store shelves then bring them to the checkout line to pay. Life Cereal sales will fall.

The dyes are mostly for aesthetic purposes, not for taste and may be harmful. You already have a tasty and nutritious product. Take the lead in the marketplace. Reformulate Life Cereal and remove those dyes.

If you would like to discuss the issue further, I welcome the opportunity to do so. Thank you for your time with my letter. I look forward to hearing from you soon.

Regards,

Melanie R. Silverman MS, RD, IBCLC

Response from OLD NAVY

2011-03-19T12:00:00.000-07:00

I heard from Gap, Inc. regarding my letter I wrote to their CEO and President. My kids and I had an experience at Old Navy that I am sure many other mothers will experience across this country. To my surprise, there were rows and rows of candy tactfully displayed at my local Old Navy's checkout line. Here is the link to my original letter to them.

http://blog.feedingphilosophies.com/2011/02/dear-old-navy.html

Here is the response I received:

March 4, 2011

Dear Ms. Silverman

Thank you for your letter to Glenn Murphy and Tom Wyatt regarding your recent visit to Old Navy. As I am responsible for a portion of executive correspondence, your communication was forwarded to me and I was asked to reply on their behalf. At Old Navy, we enjoy hearing from our customers and appreciate you taking the time to share your thoughts.

We were so pleased to learn that you found some great styles during your shopping visit; but apologize that the overall experience may have been lessened by your children's behavior when seeing the candy selection at the registers. At Old Navy, we work constantly to develop new product ideas and merchandising strategies in a wide variety of areas. As such, your feedback and suggestions that you felt the candy to be inappropriate are much appreciated and have been shared with the appropriate individuals.

We value your business and hope to remain you first-stop clothing destination. Thank you again for taking the time out of your busy schedule to share your thoughts. We hope that you will continue to let us know how we are doing. You can always reach us at 1-800-OLD-NAVY.

Sincerely,

Katherine Saunders
Gap, Inc.

I Struggle Too

2011-03-08T14:11:00.000-08:00

I was out and about with my three year old daughter today running errands at a local mall. At around noon she announced she was hungry. This is a big deal because this child is not that interested in food; she prefers to run, climb or play babies. I rushed down to the local food court, which was my only choice in food, to respond to her hunger like a good mom (pediatric dietitian) should. She decided on pasta that had a very light tomato and cheese sauce. I went with the usual, Paradise Bakery Café’s Fire Roasted Garlic Tomato Soup. YUM! I would never even think about ordering a tomato soup in my life before I tried this one a few years ago. Here is the link to locations so some of you can have a bowl too.

http://www.paradisebakery.com/store_locations.php

So I am sitting there watching my daughter eat this sort of plain pasta with an ounce of cheese and very minimal sauce and doing the calculations in my head. Clearly, that pasta needed a nutritional boost. I had this amazing thick soup loaded with tomatoes and other goodness. Perhaps she would agree to pouring some of my soup over her pasta. Here was the conversation.

Me: “How is your pasta honey?”

My Daughter (eating): “Good”

Me (excited): “This tomato soup is delicious and thick just like pasta sauce”

My Daughter (concentrating on her pasta): “Oh”

Me (enthusiastic): “You know sweetie, I have a great idea. We can pour some of my tomato soup over your pasta and mix it in. The pasta will taste delicious and tomatoes make your brain really smart!”

My Daughter (stops eating to look at me): “I’m already smart. I don’t need tomatoes on my pasta”

What can I say? I struggle too. What I did next is what I have all my clients do with picky eaters and that is I offered her one bite of my soup. She knows we like her to try one bite of new foods and so she eagerly took it, actually liked it, but refused anymore. We went about eating our own lunches and I said nothing more about my awesomely delicious soup and her nutritionally deplete pasta. Hopefully one day we’ll both order the tomato soup, but for now the most important thing I can do is plan a wide variety of good meals and snacks without force feeding her and hounding her about her nutrition. I am asking you to do the same with your children.

Dear Old Navy

2011-02-23T21:50:00.000-08:00

I sent this letter today based on what happened to me yesterday.
______________________________________________________________________________
February 23, 2011

Glenn Murphy, CEO Gap, Inc.
Tom Wyatt, President Old Navy
2 Folsom Street
San Francisco, California 94105

Dear Mr. Murphy and Mr. Wyatt,

I bought the CUTEST clothes for my kids at Old Navy yesterday. My daughter needed some shirts and my son needed pants. I’ll be honest with you, Old Navy is always my first stop in a shopping center when I need something for them. Your company knows clothes and it shows.

My kids were with me yesterday at your store. They were behaving beautifully, until we got up to the check out line. And then…all hell broke loose. There were endless displays of bright colored candy available for purchase and I could barely take the harassment from the kids begging me to buy some. To me personally as a mother and professionally as a pediatric dietitian, I was horrified. What on earth is candy doing at Old Navy? I know you know we are in the midst of a pediatric obesity crisis in this country. Why fuel the fire? Those Old Navy candy displays may create cash for you, but they are sure to cause crazy kid fights with parents at your checkout lines and ultimately contribute to empty calories not even the skinniest of American kids need. Be responsible. Remove the candy and consider filling those shelves with something calorie free like books or art supplies.

I thank you for the clothes. Consider my request on the candy. Call me if you want to discuss.

Regards,

Melanie R. Silverman MS, RD, IBCLC

Response from True Food Kitchen

2011-02-12T13:32:00.000-08:00

Here is a letter I wrote to Sam Fox, owner of True Food Kitchen, a hip and healthy restaurant concept in Newport Beach, California.

http://blog.feedingphilosophies.com/2011/02/true-food-kitchen-kids-menu.html

Here is the response I received yesterday.
__________________________________________________________________________________
Melanie,

I wanted to thank you for your letter and your feedback! We are committed to providing the highest quality food and customer service and we are happy to know that we have exceeded your expectations!

Thank you for your continued support of Fox Restaurant Concepts and we hope to see you soon on your next visit!

Best regards,

Jeannine Opdyke
Operations Coordinator
Fox Restaurant Concepts
7135 E. Camelback Rd. Ste. 260
Scottsdale, AZ 85251
Direct: 480-751-2184
Main: 480-905-6920
Fax: 480-751-2169

Kale For Kids

2011-02-07T09:41:00.000-08:00

My brother has developed a healthy obsession with kale and shared a delicious recipe that I knew of, but was not motivated to try. The recipe uses kale...FOR BREAKFAST! I certainly bake kale (see my blog on The Girl Who Did Not Like Vegetables http://blog.feedingphilosophies.com/2011/01/girl-who-did-not-like-vegetables.html), but aside from chopped and sautéed kale in an omelet for breakfast, you may be surprised to learn of another route for kale consumption that I believe kids will enjoy with encouragement and support. I am talking about a KALE SMOOTHIE. Yes, this smoothie is bright green. Yes, the color of the smoothie will remind your kids of the broccoli, spinach, cucumbers or Brussels sprouts that you present at dinnertime. Yes, you are going to have to tinker with the recipe and presentation of the smoothie, but it is worth it. This smoothie is jammed packed with nutrition and truly delicious.

While I have mentioned I am not hip on the idea of deceiving kids when it comes to their nutrition by hiding broccoli in brownies or garbanzo beans in cookies, I do think deception is a splendid idea in this case. I will teach you how. Here is the recipe:

INGREDIENTS—Serves 1-2 (depends on hunger)

• 2 Kale leaves, torn from center stem (discard stem and you can titrate up to 3-4 leaves)
• 1 Large Banana
• Milk (cow, goat, soy, almond, hemp, or enriched rice—you choose)
• Something sweet (agave or honey—try a teaspoon and move up from there)
• ½ - 1 teaspoon vanilla extract
• Ice

1.) Have an open mind.
2.) Whirl the ingredients together in a blender for five minutes until smoothie is green and kale is completely blenderized.
3.) Take a taste of it. Adjust the recipe to taste and consistency as needed which could mean another kale leaf, another half banana, more liquid or a bit more sweetness.
4.) Whirl again.
5.) Pour the smoothie in a dark glass (with a lid if possible) and provide a straw
6.) Name the smoothie. Call it something snazzy like “Super Smart Smoothie” or “Fast Pass Breakfast Splash”.
7.) Serve the kids the smoothie and you should have some too.

Be patient with yourself, your kids and this recipe. Try and try again. Over time, they just might surprise you and drink it and ultimately help you prepare it!

True Food Kitchen Kid's Menu

2011-02-02T11:35:00.000-08:00

Here is a letter I have been meaning to write to Sam Fox, owner of True Food Kitchen about his kid's menu. I love acknowledging restaurants that provide delicious and nutritious food for kids.
_________________________________________________________________________________________
February 2, 2011

Fox Restaurant Concepts
Attention: Sam Fox, Owner
7135 East Camelback Road, Suite 260
Scottsdale, AZ 85251

Dear Mr. Fox,

I called your offices today to find out who to address this letter to because I wanted to acknowledge the fine work done at True Food Kitchen. The sweet woman on the phone seemed lost about exactly what I wanted to do. I had to explain to her that I wanted to send you a personal letter telling you how impressed I was with your True Food Kitchen Kid’s menu. I think criticism is so common these days that when someone wants to take time to extend a compliment, people are confused. Do not be confused Mr. Fox. I am SO impressed with your kid’s menu at True Food Kitchen and this comes from someone who knows menus. Not only do I have young kids of my own that eat at restaurants, but I am also a pediatric registered dietitian/nutritionist living and working in Laguna Beach, California.

I want to thank you and your team for developing such a beautiful kid’s menu. The variety is impressive and while I do love a great French fry or two (or three), it is so refreshing to see that you developed a kid’s menu without them. I highly recommend your restaurant to all of my clients, family and friends and look forward to seeing True Food Kitchen expand throughout the United States so millions of kids can have access to your menu.

If you have any questions about my comments, please feel free to contact me. Keep up the great work. I hope many other restaurants will follow your concept realizing they can design a nutritious kid’s menu that is also delicious.

All the best,

Melanie R. Silverman MS, RD, IBCLC

The Girl Who Did Not Like Vegetables

2011-01-19T22:18:00.000-08:00

The local Girl Scout troop contacted me to give a lecture to their seven year olds about nutrition. I was given thirty minutes to talk from 3:45-4:15pm. Do you know what a typical 7 year old wants to do during that time after a long day of school? EAT! These girls would be coming to me good and hungry and I was going to take advantage of that hunger with some unique fruits and vegetables and see if they would go for it.

To start the talk I asked each person to tell me their name and their favorite fruit and vegetable. I told them my favorite fruit was a big, juicy strawberry and my favorite vegetable was a bunch of roasted Brussel sprouts (RECIPE: get over your prejudice about them, buy them, cut stem, remove outer leaves, wash and dry, cut in half, coat lightly with olive oil, sprinkle salt, roast at 350 F, turn occasionally until dark, eat them.) As you can imagine, many of the girls could name their favorite fruit, but favorite vegetables took some thought. I had a bunch of carrot enthusiasts and a few fans of broccoli. As we went around the circle, one of the girls looked at me and said, "I don't like any vegetables and my favorite fruit is strawberries." She was going to be a hard sell.

Before I began the sampling process, I told the girls I had rules. First, everyone had to take one bite of each food I brought. Second, if they took their bite and did not like the food, I did not want drama. There would be no comments like "Yuck!" or "Bleh!" or "That is disgusting!". If they loved the food, they could sing its praises. They agreed.

I prepared three vegetables and three fruits and brought in the actual food so we could look at the item as a whole food before they would eat the sample I made. Here is what I prepared:

VEGETABLES:

Kale
Spaghetti Squash
Jicama

FRUIT

Kiwifruit
Red Bananas
Dates

How I prepared each food:

1.) I lightly coated the kale with olive oil and baked it to a crisp chip
2.) I roasted the squash and tossed the strand with tomato sauce
3.) I julienned the jicama
4.) I peeled and chopped the kiwifruit
5.) I bought each girl one red banana to peel and eat it
6.) I offered whole dates as our pseudo-dessert

To start, I pulled out a beautiful kale leaf and when asked, no one knew what it was. I explained to them that this was kale, a cruciferous vegetable chock full of nutrients, and I had taken this leaf and baked it into a chip for them. Earlier that day my sweet mom had tasted these baked kale chips and lovingly said, "This is an acquired taste Mel". I put one kale chip on each girl's plate and announced, "Think of these as green potato chips". For lack of a better phrase, THEY WENT NUTS! And you know who had the best response? The Girl Scout who did not like vegetables. I am not a die hard fan of the cookbook Deceptively Delicious by Jessica Seinfeld because I think hiding broccoli in brownies really is deceptive, but associating my kale with a food most kids love was more than helpful. The girls asked for seconds and thirds and I had to put the bowl out in the middle of the circle so they could have more. Success!

Next, I pulled out the spaghetti squash in tomato sauce and some of their faces turned. A few of the bravest took a bite and declared it A-M-A-Z-I-N-G! Positive peer pressure served me well on that sample; those girls ate my entire bowl of squash and the bowl was big. This enthusiasm about the vegetables and fruits continued for the full thirty minutes. This was such a thrill for me. I imagine this is how Alice Waters must feel in her Edible Schoolyard (www.edibleschoolyard.org) when her kids sample the foods they had a hand in growing and preparing. The sheer delight on their faces is a joy to watch.

I do not remember the Girl Scout's name who initially declared she was not a vegetable lover, but I have to hope that this type of exposure yesterday provides her and the other girls a launching pad to open them up to a whole new world of food.

Picky Eaters...Ages 9-12

2011-01-07T22:38:00.000-08:00

I was invited to blog for a company called Peas of Mind. Here is their website:

http://www.peasofmind.com

They asked me to discuss how to deal with older picky eaters so that is what I did. Here is the link, but the article is available below for you to read. This was a fun assignment for me.

http://thepeasperspective.blogspot.com/2011/01/those-picky-eaters-ages-9-12.html
___________________________________________________________________________________________

Those Picky Eaters… Ages 9-12

We get emails from parents all the time, and we love hearing from them! Our favorite customer emails are the success stories, like when a toddler who typically turns his nose up at steamed broccoli florets gobbles up Broccoli Veggie Wedgies, making dinnertime more enjoyable for the whole family. That said, we also really appreciate learning about current eating issues parents are grappling with regarding their kids.

One challenge we've been hearing about from parents lately is how to handle an older picky-eating kid who wants to make their own eating decisions and hasn't yet outgrown their finicky phase.

Here at Peas, we've found that our Veggie Wedgies and Pizza help parents with kids of all ages (and even adults themselves!) eat more veggies, but we were curious to learn more about these older picky-eaters and how to encourage them to eat more healthfully and adventurously.

We hooked up with Melanie R. Silverman, a Registered Dietitian who specializes in pediatric nutritional care, for her thoughts on the topic. Here's what she had to say:

"I think the best nutrition recommendation I give to my families is to eat a wide variety of foods. I cannot point to a single supplement, powder or pill that proves to provide all necessary nutrients our bodies need. So what do you do when your ten year old child will eat six foods and none of them involve a vegetable?

Ah...the good ol’ times. Remember when that ten year old was ten months old and ate everything you offered? Your steamed vegetables went down as fast as fruits or desserts did. So what happened? If your situation is like many families, the change came around eighteen months when kids strive for independence. Kids this age cannot choose what they wear, when they sleep or where they go, but they can choose how much they eat and if they eat at all. Panic sets in with parents when children this age begin skipping meals and snacks. Frustrated and worried, parents start to give their kids what they know their kids will eat. These actions support picky eating and can persist for years.

So what do you do if its ten years later and you have a picky eater on your hands? First, stop talking about it. Chances are, out of love and concern, you make comments to your son or daughter about his or her pickiness hoping they will spontaneously ask you to roast Brussels sprouts and grill salmon for dinner. Keep quiet; they do not want to hear about it anymore. Second, you can surely give them a multivitamin for nutritional insurance, but I want them to learn to eat a variety of food, not take supplements. Prepare to make changes in how and what you feed your children. Here are three ways to get started:

Eat as many meals as a family as possible. In my experience, people underestimate the value of family meals as a tool to expand their child’s repertoire of foods. Family meals can expose children to a great array of foods and since you are not discussing their picky habits anymore, they may be more inclined to try new foods on their own.
Plan strategic meals. I am not asking you to serve tofu, chickpeas and kale for dinner. What I am asking you to do is extrapolate in your meal planning. Think about what your child will eat and build your menus from there. For example, if your child is a white bread-lover, by all means, offer bread. Offer rosemary olive, asiago cheese or pumpernickel bread with olive oil for dipping and see what happens.
Eat out. Try different restaurants like Indian, Sushi or Thai. If you child likes Italian prepared pasta dishes, Pad Thai is an option.

If parents begin with the changes I describe above, over time something will likely kick in with these kids and they will try new foods. If you start to notice your child trying and enjoying new foods, do not make a big deal about it in front of him or her. Go with the flow and take comfort in the fact that you did some great parenting to get your son or daughter to this point."

Melanie R. Silverman MS, RD, IBCLC is a pediatric registered dietitian and lactation consultant in Laguna Beach, California. You can learn more about her private practice at www.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com

Fruit Stands at Disneyland

2011-01-02T21:59:00.000-08:00

My husband and I took the kids to Disneyland a few days ago. As we walked through the park I noticed fruit and nuts stands, but few people were in line to purchase the items. As you can imagine, the lines were lengthy for cotton candy, churros and snow cones.

As we were leaving the park I walked up to one of the fruit and nut stands and had a conversation with the employee (Cast Member as they are called) about the specifics of the purchases. This nice man explained to me that his stand sold about two hundred pieces of fruit per day and on average, 15,000 people visited the park daily. I thought I saw about three fruit stands in Disneyland that day so that makes 600 pieces of fruit sold in a day. So roughly 4% of people that visit Disneyland on a daily basis are buying fruit. I know Jamie Oliver, Michelle Obama and Alice Waters would be happy to see healthy options at Disney, but I have to wonder what would happen if the cotton candy, churros and snow cones stands were replaced with fresh fruits, vegetables and nuts? The rides and shows are so damn good at Disneyland, would people really care if the unhealthy food disappeared? Do people visit Disneyland for the food?

I am proud of Disneyland and the nutritional efforts they are making. I wish they could help me do something about those half dozen 15-18 month old kids I saw sucking down huge baby bottles full of juice.

Thank You Tempt!

2010-12-28T22:06:00.000-08:00

Like I say in this letter, I don't often write food companies to compliment them on a product, but this was worth a letter. I sent this to the company today.

Have you tried hemp milk? Don't be afraid. Just try it. Yes, it takes some getting use to, but it is pleasant, nutritious and a nice alternative to cow's milk. The most important advice I can give to all my clients is to eat a wide variety of foods. Hemp milk fits into that variety.
______________________________________________________________________________________

December 28th, 2010

Living Harvest Foods Inc.
P.O. Box 4407
Portland, Oregon 97208

To All Of You,

I poured some of your unsweetened vanilla flavored hemp milk on cereal today for my three year old daughter and four year old son’s afternoon snack and they went crazy for it. What a delicious product you have!

I was first introduced to your product line at the Natural Foods Products Expo in Anaheim, California last year and believe it or not, did not get around to buying it until now. As a registered dietitian in private practice I take food product recommendations seriously for my clients. I do not spend much time writing food companies to compliment them on the work they do; your company is the exception. Thank you for Tempt! I will highly recommend your product to my clients, family and friends.

All the best,

Melanie R. Silverman MS, RD, IBCLC
949.271.9125
www.feedingphilosophies.com
blog.feedingphilosophies.com
Facebook Page: FEEDING PHILOSOPHIES

Breastfeeding Help

2010-12-23T17:57:00.000-08:00

A woman called me yesterday on behalf of her sister who had just had twins. She was looking for a lactation consultant to come to her sister's house. I wanted to treat this mother, but I could not physically leave because my city was flooded from horrible rains and streets were closed. I referred this woman to other lactation consultants in the area and explained that she MUST find someone she connected with and really liked over the phone for her sister. If I have learned anything about breastfeeding over the past ten years its that when a women needs help she must find GOOD SOLID SUPPORT. A woman must believe in her lactation consultant, pediatrician, family and/or friend and they must believe in her for the breastfeeding to work.

I think the stories in this article are a little scary, especially if you are a first time mom reading this, but they are worth sharing. The common thread is the support these women received with their breastfeeding issues. I applaud these women and those of you who persevered when breastfeeding was rough and I hope that new twin mom found someone terrific to help her.

http://www.cnn.com/2010/HEALTH/12/23/breastfeeding.secrets/index.html?iref=allsearch

My Mom And The Gummy Bears

2010-12-13T21:14:00.000-08:00

My mother is so patient with me. For years she has listened to me loudly voice my concerns about the nutritional health of American children and what needs to happen to reverse the childhood obesity epidemic. Last year, one of my holiday gifts to her was a subscription to Nutrition Action Newsletter, which, by the way, is one of the best sources of reputable nutrition information around. I think our discussions and this newsletter are starting to affect her, but in a good way.

Recently my mom was at a local pharmacy checking out and the check out lady asked her if she would like to donate money towards the purchase of gummy bears for the children at a local charity. Without missing a beat my mom said, “I would gladly donate for books or art supplies for these kids. Why does it have to be gummy bears?” The check out lady paused for a moment and said, “Books are a great idea. I have no idea why we didn’t think of that.” These kids did not need any more calories, sugar and red dye 40 and my mom knew it.

Maybe I should have bought my mom a bracelet for the holidays last year. She deserves a nice gift for listening to me all these years, but I have to think our conversations and that Nutrition Action Newsletter is influencing her to take part in the food and nutrition revolution America needs. She is doing her part. For the sake of our kids, do your part too. Speak up.

Catering to Tots

2010-12-10T10:49:00.000-08:00

A version of this article was recently published in my local paper, The Laguna Beach Independent. I was glad to see it.
__________________________________________________________________

Catering To Tots

There was an article in the L.A. Times on November 6th, 2010 about celebrity chef Jamie Oliver wanting to take his Food Revolution show to the Los Angeles school district to improve lunch. I could not believe it; they turned him down! Melissa Infusino, the director of partnerships in the superintendent’s office said, “Our feeling was that his time would be better spent or invested in other communities.”

Maybe Ms. Infusino isn’t a reality television fan. After all, cameras are big, bulky and personally invasive and her students run the risk of bumping into them. I guess she could assemble an argument against the show, but Jamie has a moral and ethical agenda igniting much needed change across this country for the sake of our children. Does she realize the show’s value from this perspective? She may not; others have.

A few months ago a lovely woman named Lisa Sutton contacted me. Lisa is the owner of Cater Tots (www.catertots.com) in Santa Ana, California. This is a catering business that provides breakfast, lunch and snack programs to 1500 children in child care centers, private schools, USDA programs, Head Start, and summer camps throughout Orange County and parts of Los Angeles County. Sensing a true food revolution occurring from what she read and heard, she was looking for a pediatric dietitian to improve the nutritional quality of the Cater Tots menus for “my kids” as she likes to refer to them. Five minutes into our initial ninety minute conversation, I knew I was taking this job.

While Lisa does not know all 1500 children she feeds, the most compelling thing about working with her is the invested interest she has in the nutrition of these kids. She feels a motherly responsibility in feeding each one of these children because that Cater Tots meal may be the only nutritionally sound meal some of the kids eat all day.

I think we work well together because we care deeply for the kids and both of us know change takes time, especially in food service operations where money and labor are real issues. Lisa is making strategic changes in stages based on a priority list we developed together. A few short weeks after I signed on, she had already taken great strides in revamping her menus. Her food revolution has begun.

Unfortunately, Jamie Oliver is not likely to travel south to Orange County and knock on Cater Tots door to help with change. This is why Lisa has taken matters into her own hands. I hope others food service operations around our country follow Lisa’s lead.

Bexley's Nutritional Status

2010-11-22T22:42:00.000-08:00

I grew up in a small town called Bexley, Ohio. My mom forwarded me a community newsletter detailing the positive changes the food service director had made for students in the cafeteria. I was impressed and wanted to comment further. So...I wrote a letter to the editor at the Bexley News. Here is what I said:

To the Editor,

As a pediatric registered dietitian in Laguna Beach, California and proud graduate of Bexley High School, class of 1990, I want to applaud the efforts of James Anderson, Bexley Schools’ Food Services Director, for the healthier food he is providing in the cafeterias for students (Healthy Bodies, Healthy Minds in Checkpoints for our Community Vol. 11• 2010-2011). I hope this is just the beginning of what Bexley will do to offer the students the healthiest food possible.

While I believe schools have an important role in teaching kids about nutrition and offering healthy foods in school cafeterias, parents must do real work at home to raise nutritionally healthy kids. This work should include the following:

1.) Eat as a family as much as possible. Plan for breakfasts and brunches on weekends if weeknight dinners are difficult.

2.) Eat healthy about 85% of the time and indulge about 15% of the time. These percentages are what moderation means.

3.) Turn off technology, including televisions, while you eat. These devices blunt your ability to understand when you are hungry and full.

4.) Stop talking about your weight and dieting. Your children are listening and processing your thoughts about food, especially your teenagers. If you are having difficulty with your own nutrition, seek help from a registered dietitian.

5.) Eat dessert. Dessert should not be a reward for a game your child wins or a good grade he or she receives. If you decide on a dessert after dinner, serve it, enjoy it and be quiet.

I want to hear more about the positive changes the Bexley school system is looking to make to improve the health of their students. I hope Bexley parents will do the same at home.

Melanie R. Silverman MS, RD, IBCLC
www.feedingphilosophies.com

Eating Intuition

2010-10-25T11:26:00.000-07:00

I had a latte with Evelyn Tribole a few Fridays ago. Let me put this into perspective for you. This is like being a die hard Star Wars fan and having coffee with George Lucas. For a dietitian, this latte was a big deal.

In the mid-1990s when I was studying nutrition I picked up a book Evelyn wrote with Elyse Resch called Intuitive Eating. At the time, I was interested in adult weight loss and wanted to begin work in a hospital setting and then start a private practice focused on the issue. At school I was good at designing the perfect calorie controlled diet to help any person lose as much weight as they needed to. I could recite the calories, protein and fat in almost every food item in the grocery store and knew which Snack Well cookies tasted best. Intuitive Eating threw me for a loop because within the first few sentences the authors state loud and clear…DIETS DO NOT WORK. And these ladies were registered dietitians who knew how to count calories better than me! The book shifts the reader away from one more calorie controlled diet, expensive weight loss camp or “shake and pill program” and teaches the difference between what hunger for food feels like versus hunger for something else (love, acceptance, stress-free life, etc). Healthy eating is encouraged, but sweets and treats are just as necessary. They went one step further to say that if you truly eat when hungry and stop when you are full, not Thanksgiving full, your body weight will stabilize at the normal weight for you. Fascinating, right? I thought so and was sold. Truth be told, the advice was personally profound because I had been known to eat many meals when I was NOT hungry and NOT stop when I was full; my body showed it.

After school I was hired at the University of Chicago Medical Center as a cardiology dietitian. This was my dream job. As you may know heart patients are notorious for needing to lose weight. Evelyn’s principles would fit right in and I was ready to implement them. My first day of work at the hospital was June 22, 1998 and that was the date Evelyn and I went our separate ways.

That first day of work my supervisor sat me down in her office; there had been a change of plans. I would be staffed in adult intensive care units and the pediatric burn intensive care unit. In case you do not know much about intensive care units, which I hope you don’t, the majority of the patients are on ventilators, sometimes for months on end, and are fed via tube or an intravenous line. The only diet instructions I would be giving would be to doctors on how many calories, protein, fat, vitamins and minerals would be put through a tube. While this type of nutrition is essential for the survival and healing of these patients, this was force-feeding at its best.

Over time I grew to love this work for a lot of different reasons. The doctors I worked with and learned from were regarded as some of the brightest in the world and I felt my recommendations were valued and respected. The pediatric burn unit was the launching pad for my professional shift towards pediatric nutrition because of the clinical judgment I had to make on a daily basis. Not only did I need to heal burned skin, but simultaneously make sure the child continued to grow. This was a lot of responsibility, but our burn team was tremendous and became like family to me.

While I kept the burn ICU, I was moved to the neonatal intensive care unit (NICU) and their outpatient clinic where I followed NICU babies from the time they were born up until they were three years old. As I started to see these families in the clinic, I found Evelyn’s principles creeping into my diet instructions as I taught parents how and what to feed their young children. Naturally parents had questions about their own nutritional needs and habits. I began teaching the principles of intuitive eating to the parent and child all at once and loved it. Evelyn was back. In 2003, I started my private practice focused on pediatrics.

So how did I get to meet Evelyn for a latte? Recently I have had adults call me asking if I would see them for weight loss. I wanted a reputable dietitian that I could rely on for referrals. So I “Googled” for help. Guess who popped up thirty minutes away from me? Evelyn. I sent her an e-mail about some referrals I wanted to make to her and she asked me for coffee to learn about my business. She was an absolute delight. (I felt like asking for an autograph, but I held back.) I could have talked to her for hours and I had a million questions, but tried to keep myself under control. After listening to her elaborate on her philosophies, I still believe she has some of the best nutrition advice out there, which can benefit the entire family.

If intuitive eating is something you do not practice and you are overweight, consider a book purchase. I believe Evelyn’s theories and principles of eating are a legitimate way out of our obesity crisis.