07
July
2017
|
02:00 PM
America/New_York

Summertime Health Tips for Kids

Daily routines & habits helpful in weight management

Valhalla, NY, July 7, 2017

Did you know children are at risk for gaining weight two to three times faster during the summer when compared to the school year?
 
Maintaining daily routines and habits during summer break may play a key role in your child's weight management. Marie Roth, registered dietitian for Blythedale Children’s Hospital and Kohl’s Eat Well, Be Well nutrition Program, offers healthy summertime tips:​
 
  • Make plans to keep your family active. For many kids, physical activity drops significantly in the absence of recess & gym class. Aim for a minimum of 60 minutes of movement daily.
  • Maintain bedtimes. Shorter sleep durations, even by one hour, may contribute to increased caloric intake & excess weight gain.
  • When it comes to nutrition:
    • Uphold daily meal and snack schedules while discouraging grazing between meals
    • Limit sweetened beverages
    • Stock up on easy to grab fruits and veggies for snacks

FLAVORS OF SUMMERTIME RECIPE: 

Fresh Corn & Zucchini Cakes with Tomato-basil Salsa

Makes about 16 cakes

Ingredients:

2 cups fresh corn kernels, cut from about 3-4 ears of corn

2 cups grated zucchini (about 1 medium)

½ cup diced onion

½ cup fresh parsley, chopped

2 eggs

½ cup yellow cornmeal

½ cup flour

1 tsp salt

½ tsp ground pepper

4 Tbsp. vegetable oil

Salsa:

1 ½ cups fresh tomato, chopped

¼ cup fresh basil leaves, thinly sliced

2 Tbsp. diced onion

1 Tbsp. finely diced jalapeno pepper

Salt and pepper to taste

Instructions:

Make salsa: combine tomato, basil, onion and jalapeno in a small bowl. Season the mixture with salt and pepper. Let sit while you make the corn cakes to allow for flavors to blend.

Make the cakes: In a food processor or blender, pulse corn kernels until chopped, but not smooth.

(Note: if you do not have a food processor or blender, place the corn kernels in a Ziploc and crush them with a rolling pin or back of a large spoon.)

Transfer to a large bowl. Add zucchini, onion, parsley and eggs.

In a small bowl, combine the cornmeal, flour, salt and pepper. Mix to combine dry ingredients. Add to corn mixture and mix thoroughly but gently.

In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan. Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary.

(Note: these cakes can also be baked on greased parchment paper at 375 F for about 30 minutes)

Serve cakes hot topped with a tablespoon of salsa.

© 2017 Marie Roth, RD

THIS MESSAGE WAS BROUGHT TO YOU BY BLYTHEDALE CHILDREN’S HOSPITAL AND KOHLS EAT WELL, BE WELL NUTRITION PROGRAM. FOR MORE TIPS AND INFORMATION VISIT WWW.BLYTHEDALE.ORG/KOHLS

Kohl's Eat Well, Be Well Program

Blythedale Children's Hospital, through the generosity of Kohl’s Department Stores, is proud to offer Blythedale and Kohl's Eat Well, Be Well, an innovative outreach program designed to bring health and nutrition education to schools throughout Westchester and Putnam counties. Through this program, Blythedale staff members teach healthy eating habits to children by providing curricula, training and educational tools to school districts throughout the area. The program provides general nutrition guidelines to students, parents and school faculty. Blythedale Children's Hospital offers experts in nutrition and health-education to speak with local parenting groups, PTAs and school personnel.

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