nutrition-for-kids

N for Kids
utrition
A Dietary Approach to Lifelong Health

THE PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE

Parents know that the road to lifelong
W
good health starts with healthy eating

and plenty of exercise. Getting kids and

families started down this path is easy

with a little assistance. In this guide you

will find the tools you and your family

need to achieve many of your health

goals: up-to-date health and nutrition

information, advice on changing habits,

tips to get your family started, and plenty

of delicious recipes.

II Nutrition for Kids • PCRM

Weigh ing In
on Health
People who maintain a healthy weight throughout life
stay well and live longer than those who are overweight.
The lifestyle habits that help keep us slim—exercise and a
healthy diet—also cut our risk of diabetes, heart disease,
high blood pressure, and some cancers.

The prevalence of obesity among spectively). One-fourth to one-third of
our nation’s youth has more than dou- dieting adolescents practice unhealthy
bled in the past 20 years, with close to or even dangerous diets.3 In a study of
5 million youths aged 6 to 17 seriously 5- to 12-year-olds, 45 percent of the
overweight or obese. The concerns girls and 20 percent of the boys re-
caused by overweight are more than ported having been on a diet.4 Cutting
a cosmetic issue. Childhood obesity calories dramatically is often effective
leads to a variety of health problems, at lowering weight for the short term,
such as type 2 diabetes, high blood but this usually results in overeating
pressure, and heart disease.1 The Cen- or binge eating and regaining of any
ters for Disease Control and Preven- lost weight. High-protein, low-carbo-
tion recently found that 60 percent of hydrate, and very low calorie diets are
overweight 5- to 10-year-olds already not safe for children or teens.
have at least one risk factor for heart Instead, children (and adults)
disease, such as raised blood pressure merely need to switch to healthy foods.
or insulin levels.2 When the diet is built from fruits,
Many adolescent boys and girls in vegetables, grains, and legumes, weight
the United States are currently trying management is much easier, and putting
to lose weight (36 and 44 percent, re- limits on calories is unnecessary. For

Nutrition for Kids • PCRM 1

Food Calories Fat (g) Fiber (g)

Veggie Burger 264 0.5 8

Hamburger 444 21 2

Homemade Bean Burrito 255 2 12

Fast-food Chili-Cheese Burrito 390 18 4

example, a veggie burger has 0.5 grams calories). It’s easy to make the switch
of fat, saving 20 grams of fat and 180 and well worth the time.
calories (compared with a hamburger The bottom line is that it is always
at 21 grams of fat and 444 calories). A the right time to adopt a healthful diet.
homemade bean burrito with lettuce, It is important to help all children, re-
tomato, and salsa has 2 grams of fat, gardless of body size, choose a healthy
saving 16 grams of fat and 135 calories eating style and incorporate fun physi-
(compared with a fast food chili cheese cal activity into their lives now and in
burrito with 18 grams of fat and 390 the future.

Food Choices for Achieving and
Maintaining a Healthy Weight
Choosing a plant-based eating style to be effective in weight loss.7
is a simple way to achieve or maintain Dr. Benjamin Spock, pediatrician,
a healthy weight because such dietary medical researcher, and teacher, advised
patterns require no calorie counting in his book, Dr. Spock’s Baby and Child
and contain the nutrients a fit body Care, that weight-loss programs for
needs. Vegetarians have been shown to children should be based on changing
be leaner than their meat-eating peers the types of foods children eat rather
in a number of scientific studies, 5,6 and than the amount of food they eat. He
vegetarian diets have also been shown encouraged shifting the entire family

2 Nutrition for Kids • PCRM

their food intake because of concerns
about health, body size, or personal be-
liefs, they focus too narrowly on just a
small number of foods. Exploring the
broad range of healthful foods now
available makes a menu change fun,
nutritious, and sustainable.
• Choose low-fat, healthful options
away from oily fried foods, meats, whenever possible. Choosing lower fat
and dairy products and toward low- recipes and foods and eating a variety
fat, plant-based foods grains, pasta,
: of colors are good ways to ensure that
vegetables, legumes, and fruit. When your child’s diet is a healthy one. For
this is done, he stated, “weight loss example, oven-roasted potatoes should
typically occurs without anyone going be chosen over French fries, pasta with
hungry.” 6,8 This is the key to lifelong marinara sauce is a better option than
weight maintenance. The scientific spaghetti with meatballs, and fruit sor-
evidence is clear: The closer a family bet is just as refreshing but much more
gets to a pure vegetarian diet, the healthful than ice cream. The net effect
healthier and leaner they’ll be. (not easily detected) is usually a reduc-
Here are some ideas for making the tion in the number of calories and fat
switch: consumed in any given portion of food.
• Identify three or four vegetarian Plus, the introduction of new foods ad-
recipes your family already enjoys. Ex- justs the taste buds and develops an ap-
amples include bean burritos, pasta preciation for good, wholesome food.
with marinara sauce, vegetable stir-
• It’s best to avoid foods and beverages
fries, and vegetable soup. Next, think of
three or four more frequently prepared that have lots of calories but few or no
meals that can be easily adapted. For nutrients, such as candy, soda, punch,
example, chili can be made vegetarian cookies, and fried snack foods. Fatty
with beans, and other favorites, such condiments like creamy salad dress-
as sloppy joes and tacos, can be made ings, mayonnaise, butter, and marga-
with texturized vegetable protein. rine are best left off the plate. Instead
• Experiment and broaden food op- of centering meals around fatty meats
tions. Try new foods, recipes, and places and cheese, meals should be built from
to eat to keep it interesting and enjoy- the New Four Food Groups: healthy
able. Sometimes, when people change grains, legumes, fruit, and vegetables.


The New Four • One serving of vegetables equals
1/2 cup cooked or 1 cup raw (unless
Food Groups an amount is specified in the table on
Plan menus using the New Four page 6).
Food Groups: whole grains, vegeta-
bles, legumes, and fruit. Nutritious Legumes, Nuts, Seeds,
diets built from these food groups and Non-Dairy Milks
help children improve their overall Legumes, nuts, seeds, and non-
well-being, maintain a healthy weight, dairy milks are all good sources of
and reduce their risk of illnesses that protein, iron, calcium, zinc, and B
can arrive later in life. See suggested vitamins. Legumes are great sources
servings in the daily meal planning of fiber.
table on page 6.
• Legumes include beans, such as
pinto, navy, kidney, and garbanzo;
Whole Grains
lentils, black-eyed or split peas; and
Grains are rich in fiber and other products made from soybeans, such as
complex carbohydrates, as well as tofu, veggie burgers, soy “hot dogs” or
protein, B vitamins, and zinc. sandwich slices, and tempeh, a hearty
• Whole grains include breads, hot fermented soy product that can be
and cold cereals, pasta, cooked grains used in place of meat in many recipes.
such as rice and barley, and crackers. • One serving of legumes equals 1/2
• One serving equals 1/2 cup of pas- cup of beans, tofu, or other item (un-
ta, grains, or cooked cereal; 3/4 to 1 less an amount is specified).
cup of ready-to-eat cereal; 1/2 bun or • Non-dairy milks include breast
bagel; or 1 slice of bread. milk and soy formula for infants and
toddlers, and rice-, soy-, and other
Vegetables vegetable-based milks for children
Vegetables are packed with vitamin at least one year of age. Choose for-
C, beta-carotene, riboflavin, iron, cal- tified soymilk, whenever possible, or
cium, fiber, and other nutrients. use other fortified, plant-based milks
• “Dark green vegetables” include such as rice, almond, or oat milk.
broccoli, kale, spinach, and collards, • One serving of non-dairy milk
turnip greens, mustard greens, beet equals one cup.
greens, bok choy, and Swiss chard. • Nuts include whole or chopped
• “Other vegetables” refers to all oth- nuts, nut butters, whole seeds, and
er vegetables, fresh or frozen, raw or seed butters.
cooked. • One to two servings of nuts may be


Sample Menus for Children and Teens

Breakfast: Oatmeal with applesauce, calcium-fortified orange juice
Lunch: Alphabet Soup*, whole-grain crackers, carrot sticks, banana, soymilk
Dinner: Pita Pizzas*, fresh cucumber, cherry tomatoes
Snacks: Peach, granola or energy bar, soymilk

Breakfast: Whole-grain cereal with strawberries and soymilk
Lunch: Hummus sandwich on whole-wheat bread with lettuce and
tomato, apple juice, orange wedges, carrot sticks
Dinner: Baked veggie nuggets, simply delicious winter squash*, roasted sweet
potato wedges*, soymilk, fruit salad
Snacks: Graham crackers, banana

Breakfast: Granola topped with soy yogurt, blueberries, and almonds;
calcium-fortified orange juice
Lunch: Curly pasta salad*, green salad, whole-wheat bread, apple
Dinner: Chili Mac*, green beans, cucumber salad
Snacks: Popcorn, trail mix, strawberries

Breakfast: Bagel with peanut butter and banana, calcium-fortified orange juice
Lunch: Veggies in a blanket*, pretzels, apple
Dinner: Bean burrito with lettuce, tomato, and guacamole; rice; baked tortilla
chips and salsa; peach; soymilk
Snacks: Hummus and crackers, strawberry smoothie*

* See delicious recipes starting on page 14

included in a healthy diet, but they are that are high in vitamin C—citrus
optional. One serving of nuts or nut fruits, melons, and strawberries are all
butters equals 1 tablespoon. good choices.
• Fruits include all fruits, fresh or fro-
Fruits zen, raw or cooked, and fruit juices.
Fruits are rich in fiber, vitamin C, • One serving equals 1/2 cup cooked
and beta-carotene. Be sure to include fruit, 1/2 cup fruit juice, 1/4 cup dried
at least one serving each day of fruits fruit, or 1 piece of whole fruit.


Daily Meal Planning for Children and Teens
Planning meals based on the New Four Food Groups is easy and helps ensure grow-
ing kids get the important nutrients they need. Caloric needs vary from child to child.
The following guidelines are general ones.

1- to 4-Year-Olds 5- to 6-Year-Olds 7- to 12-Year-Olds 13- to 19-Year-Olds

Whole Grains, Breads, Cereals
4 servings 6 servings 7 servings 10 servings

Vegetables

2 to 4 tbsp dark 1/4 cup dark green 1 serving dark 2 servings dark
green vegetables vegetables green vegetables green vegetables
1/4 to 1/2 cup 1/4 to 1/2 cup 3 servings other 3 servings other
other vegetables other vegetables vegetables vegetables

Legumes, Nuts, Seeds, Non-Dairy Milks
1/2 to 1 cup 2 servings 3 servings
1/4 to 1/2 cup legumes legumes legumes
legumes 3 servings soymilk 3 servings soymilk 2 to 3 servings
or other non-dairy or other non-dairy soymilk or other
milk milk non-dairy milk

Fruits
3/4 to
1 to 2 cups 3 servings 4 servings
1 1/2 cups

Be sure to include a source of vitamin B12, such as any typical
children’s multivitamin or vitamin-fortified cereals or soymilk.


Kid Classics soymilk to vanilla soy ice cream, and
blend to make a smoothie. A scoop
Being vegetarian doesn’t mean hav-
of fruit sorbet—found at many of the
ing to give up classic kid fare. While
large ice cream chains or at the grocery
whole, unprocessed fruits, vegetables,
store—is also a refreshing treat on a
grains, and legumes should be chosen
hot summer day.
first, many of the foods children enjoy
can be adapted to fit into a vegetarian • Fast Food. Burger King now of-
menu. Here are some tips: fers a terrific veggie burger. Other
food chains, such as Subway, also offer
• Pizza. Try ordering pizza without
vegetarian sandwiches, and Taco Bell
the cheese and pile on the veggies. If
makes a bean burrito (just ask them to
making pizza at home, top it off with
hold the cheese).
vegetarian meatballs or veggie pep-
peroni.
Keeping Kids Moving
• Hamburgers and Hot Dogs. Both
Fitness has four dimensions: car-
come in a wide variety of veggie ver-
diovascular, strength, flexibility, and
sions. You can microwave them, bake
body composition. Activities that get
them, grill them, and top them with
the heart pumping, such as running,
everything you traditionally enjoy, in-
swimming, bicycling, aerobics, and
cluding soy cheese.
playing sports or outdoor neighbor-
• Cold Cut Sandwiches. Even the hood games, improve cardiovascular
cold cut now has a non-meat alterna- fitness. Strength-training activities,
tive. Try a slice of veggie ham, veggie such as weightlifting, push-ups, and
turkey, or veggie salami topped with sit-ups, as well as many daily tasks,
lettuce and tomato and a thin layer of such as digging in the garden, lifting
mustard or vegan mayonnaise between boxes, carpentry work, and so forth,
slices of whole-wheat bread. improve muscular development and
• Chicken Nuggets and Buffalo bone strength. Stretching, yoga, gym-
Wings. Several companies offer these nastics, dancing, and martial arts all
traditional favorites in veggie form promote flexibility.
(look in the frozen food section of the A healthy body composition
supermarket). Just add ketchup or bar- balances muscle and other lean tissue
beque sauce. with an appropriate amount of fat tissue
• Ice Cream. Soy ice cream is a ter- for a child’s age and sex. Healthy body
rific non-dairy alternative that comes compositions are achieved through a
in a variety of styles and flavors. For combination of an active lifestyle and
a twist, add frozen fruit and a little a healthy menu of grains, vegetables,


Healthy Snacks
Young children have high calorie and nutrient needs but their
stomachs are small. Teenagers also often have high energy needs
combined with busy schedules. Keep delicious, healthy snack choices
on hand both at home and in the lunchbox.
Snacking on the New Four Food Groups

Whole Grains, Breads, Cereals
Pita chips, pretzels, whole-grain crackers, granola, whole-grain cereal,
popcorn, energy bars, granola bars

Vegetables
Baby carrots, celery stalks (try with peanut butter and raisins), cucum-
ber, carrots, tomato with non-dairy dressing, salsa (try with pita chips)

Legumes, Nuts, Seeds, Non-Dairy Milks
Hummus (try on carrots or crackers), nut butters (put on bread or
fruit), edamame (whole cooked soybeans), soy yogurt (sprinkle with
granola), soymilk, rice milk, almond milk

Fruits
Fortified orange juice, whole fresh fruits, dried fruit, applesauce,
fruit cups, frozen grapes or banana slices

legumes, and fruit. diet. Keep in mind that the two main
Find ways to incorporate fun physi- contributors to overweight are low ac-
cal activity into your family activities tivity level and diets based on meat,
daily. Kids need to be engaged in active dairy products, and high-calorie, low–
pursuits for at least an hour each day. nutrient foods. The first step toward
health is assessing a family’s lifestyle
Already Over- by looking at eating patterns and ac-
weight Children tivities to determine what changes are
Just as with slim children, it is al- needed to promote fitness and achieve
ways the right time to adopt a healthy a healthy weight. The easiest and most


effective method is for all mem- etables, and fruit. Plan menus using the
bers of the family to shift together— New Four Food Groups (see page 4).
if possible—to a healthier lifestyle. The
same healthy habits will benefit the rest Learning to
of the family as well as the overweight Eat Well
child.
• Limit the quantities of highly pro-
Focusing on overall health is a bet- cessed foods and sugary beverages
ter choice than embarking on a low- (otherwise known as “empty-calorie”
calorie diet for achieving fitness and a foods) and help children understand
healthy weight. The idea is to focus on reasonable portion sizes. Under most
the quality of what is being eaten, not circumstances, restricting the calorie
so much on the quantity. The healthiest intake of children is not recommend-
diet avoids animal products completely ed. Children continue to grow and de-
and is built from grains, legumes, veg- velop into their early twenties, so they
can’t afford to short change nutrients.
Healthy body However, switching out the empty-
calorie foods with healthy options en-
compositions sures growing kids get everything they
need—except the excess calories!
are achieved
• Children and adults can benefit
through a from learning to listen to their natural
hunger and fullness cues, rather than
combination focusing on “cleaning their plates.”
of an active Help children learn to pay attention to
natural internal signals to keep from
lifestyle and overeating. If a child does not want to
finish his or her meal now, the plate
a healthy can be wrapped and saved for when the
menu of child is hungry later. Promising dessert
as a reward is best avoided as well, as it
grains, encourages overeating and makes less
healthful foods seem special.
vegetables, • Teach children the value of good nu-
legumes, trition. Parents, guardians, and teach-
ers can work with children toward an
and fruit. understanding that food is a fuel for
health and fitness rather than a com-


fort, friend, enemy, or boredom re-
liever. Reading books to children
that present nutrition in a fun
and interesting manner is also a
good educational method.
• Get kids engaged in the food
procurement and preparation process.
Gardening; picking berries, apples, or
other produce at you-pick farms; or vis-
iting the local farmers market or fruit
stand can spark an interest in healthy
foods. Invite them also to participate in
menu planning, as well as cooking. Even
very small children can help stir cold or
room temperature items, or wash pro-
duce, or pour ingredients. These
simple experiential lessons will
often go a long way to promot-
ing healthy eating habits.

Fitting In Fun
Physical Activities
• Encourage children to play with
other children and to do active things
with family members. Most communi-
ties have locally organized activity pro-
grams after school, on the weekends,
and during the summer. Since gym class
and team sports are not every child’s cup
of tea, encouraging individual interests
such as ice skating, ballet dancing, or
skateboarding are important, too.
• It’s important for parents to talk
with children about their activity pat-
terns. Children should be active for at
least 60 minutes on most days. Seden-
tary activities, such as TV watching


and computer time, should stand what options should be avail-
be limited except when able for children.
homework requires it. It Here are some suggestions for im-
is estimated that, on aver- proving the healthfulness of foods
age, U.S. preschoolers spend eaten in schools:
23 hours a week in front of
• Pack a lunch. Bean and pasta sal-
the television and grade-school
ads, grilled tofu, burritos, and sand-
students watch for 29 hours each
wiches make great lunches and are
week. Add to this the time spent
easy to pack. Last night’s leftovers are
playing video games, using the In-
also a great, simple choice. Make sure
ternet, doing homework, and eating
to include several healthy snacks.
dinner—and many kids spend a lot of
time sitting still. • Encourage your child to request
that low-fat, vegetarian entrées be
Encouraging children to adopt a
placed on the lunch line. Demand for
healthy, vegetarian eating style and
these items will encourage the food
teaching them to enjoy being active
service to incorporate healthier foods
are likely the most important lessons
into their menu cycle.
children can learn for their long-term
health. • Parents can also volunteer their
time. Get involved with the PTA or
Surviving the directly with the food service. Work
with them to help incorporate health-
School Lunch Line
ier foods. Some parents have even
Families can also help to improve donated recipes or planned healthy
“get healthy” opportunities for chil- snack breaks in the classroom.
dren in schools. Many schools are
See www.HealthySchoolLunches.org
under financial pressure to down-
for more information.
size health and physical education
programs, so health-conscious fami-
Staying Clear of
lies should support school districts
in their efforts to promote wellness
the “Food Fight”
and physical education and to Children learn very early that what
promote healthier lunches in they eat is important to their parents,
the cafeteria. School lunch pro- and they often use this knowledge to
grams are required to provide their advantage. Parents may sit for
nutritious, low-cost meals to hours at the dinner table with their
students; parents and teachers children until they finish their last
can help school officials under- asparagus spear. Food can be used as
a reward, a way to exert control, or a


way to rebel. Rewarding kids for good to using non-food treats as
grades or good behavior with sweets rewards, such as a warm con-
can set up internal conflicts about versation, reading, going to a
food. This is especially true if the re- movie or the park, making some-
wards are in opposition to current thing, calling Grandma or a friend,
goals for health or body image. If not or engaging in physical activities.
dealt with early, these “food fights” • Set clear divisions of responsibil-
may extend into adult life as well. ity. If a “food fight” develops, parents
Finding a way to sidestep the “food should define responsibilities around
fight” is a priority. If a child is having foods. The parent is responsible for
trouble sticking to healthful foods, the providing appropriate food choices.
following strategies may be helpful. The child is responsible for choosing
• Stock the kitchen with healthy what to eat among the choices offered.
foods. Having plenty of fruits, veg- • Allow for healthy treats. Fresh-fruit
etables, grains, and beans on hand smoothies, a colorful cup of berries in
and keeping unhealthful foods out of season, or a vegetable dish prepared a
the house are simple ways to eliminate favorite way can all be special treats
conflict over which type of food to and prevent a family from feeling de-
prepare or eat. prived.
• Focus on food as a fuel for health.
Choosing a simple, health-giving way Sticking with It
of eating like the one suggested in The ease with which kids transition
these pages and explaining to children into and stick with this healthy dietary
why it is important to eat this way will pattern can be positively influenced by
help them to appreciate and choose a variety of factors. Family support, in
healthful foods. terms of providing healthy foods and
• Reduce the emphasis on food in setting a good example, as well as edu-
daily life. When people solve problems cation about nutrition, are key. If your
by eating or congratulate themselves children have convictions about the
with food, the importance of food has welfare of animals or reducing the im-
gotten out of control. Finding other pact on the environment and/or have
solutions to problems, such as talking a clear understanding of the health
about them, writing about them in a value of good eating habits, they will
journal, or taking a walk or a bike ride be more likely to make the switch eas-
to figure out possible steps to take, are ily and be able to maintain this diet,
much healthier and more productive. not only while away from home, but
Families should become accustomed throughout their lives.


For More Information, Please visit our Web sites:

PCRM’s Healthy Kids PCRM’s Healthy School
Campaign site: Lunch Campaign site:
www.KidsGetHealthy.org www.HealthySchoolLunches.org
Our main site for general The PCRM Marketplace Online for
information about healthy information on our book,
eating and our campaigns: Healthy Eating for Life for Children:
www.PCRM.org pcrm.org.shop

For nutrition tips and recipes for all age
groups, visit www.NutritionMD.org

References
When children 1. Vanhalla M. Childhood weight and metabolic syn-
drome in adults. Ann Med 1999;31:236-239.
eat healthful foods 2. Centers for Disease Control and Prevention.
CDC Surveillance Summaries, July 7, 2000. MMWR
and stay physically 2000;49 (No. SS-6).
3. Neumark-Stainzer D, Rock CL, Thornquist
active, their bodies MD, Cheskin LJ, Neuhouser ML, Barnett MJ.
Weight-control behaviors among adults and ado-
lescents: associations with dietary intake. Prev Med.
find their way to 2000;30:381-391.
4. Neumark-Stainzer D, Hannan PJ. Weight-related
a healthy size behaviors among adolescent girls and boys: results
from a national survey. Arch Pediatr Adolesc Med.
and shape in a 2000;154:569-577.
5. Snowdon DA, Phillips RL. Does a vegetarian diet
pleasurable and reduce the occurrence of diabetes? Am J Publ Health.
1985;75:507-512.

sustainable way. 6. Melby CL, Goldflies DG, Hyner GCL, Lyle RM.
Relations between vegetarian/non-vegetarian diets
and blood pressure in black and white adults. Am J
Publ Health. 1989;79:1283-1288.
7. Ornish D, Brown SE, Scherwitz LW, Billings JH, et al.
Can lifestyle changes reverse coronary heart disease?
The lifestyle heart trial. Lancet. 1990;336:129-133.
8. Spock B, Parker SJ. Dr. Spock’s Baby and Child Care.
7th edition, Simon & Schuster, New York, NY, 1998.
9. Neumark-Stainzer D, Rock CL, Thornquist
MD, Cheskin LJ, Neuhouser ML, Barnett MJ.
Weight-control behaviors among adults and ado-
lescents: associations with dietary intake. Prev Med.
2000;30:381-391.


RECIPES
These recipes and more are available on the PCRM Web site.
Please visit www.PCRM.org/health/recipes for more healthy options.
Alphabet Soup (Makes about 2 quarts) • Heat oil in a large pot and add onion and
2 teaspoons olive oil garlic. Cook over medium high heat until
1 small onion, chopped onion is soft, about 5 minutes.
2 garlic cloves, minced • Add tomato juice, potato, carrot, celery,
1 quart tomato juice Italian herbs, and black pepper. Cover and
1 small potato, scrubbed and cut into chunks simmer until tender, about 20 minutes.
1 carrot, cut into chunks • Add pasta, chopped greens, and kidney
1 stalk celery, sliced, including top beans. Simmer until greens and pasta are
2 teaspoons Italian herbs tender, about 15 minutes. Extra tomato juice
1/8 teaspoon black pepper or water may be added if a thinner soup is
1/2 cup alphabet pasta or small pasta shells desired.
1 cup finely chopped spinach, kale, or Nutrition information per 1-cup serving: 128 calories; 5
collard greens g protein; 25 g carbohydrate; 1.5 g fat; 6 g fiber; 203 mg
sodium; calories from protein: 16%; calories from carbo-
1 15-ounce can kidney beans, including hydrates: 74%; calories from fats: 10%.
liquid
Roasted Sweet Potato Wedges
(Makes 4 servings)
2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
vegetable oil spray
• Preheat oven to 450°F.
• Combine sweet potatoes, cinnamon, salt,
cumin, black pepper, and garlic powder in
a plastic bag. Seal and shake. Place sweet
potatoes on a baking sheet (do not overlap)
coated with vegetable oil spray. Bake for 20
minutes or until very tender, flipping pota-
toes once during cooking.
Nutrition information per serving (1/4 of recipe): 53 calo-
ries; 0.1 g fat; 0 g saturated fat; 2.1% calories from fat; 0
mg cholesterol; 1.2 g protein; 12.1 g total carbohydrates;
4.8 g sugar; 2 g fiber; 106 mg sodium; 24 mg calcium; 0.5
mg iron; 11.3 mg vitamin C; 6561 mcg beta-carotene;
0.4 mg vitamin E.


tein. Look for it in natural food stores and
some supermarkets.
• Pinto beans or black beans may be substi-
tuted for the kidney beans.
• Substituting fresh sweet corn cut off the
cob for the canned corn takes a little more
time but adds a deliciously sweet flavor to
this meal.
Nutrition information per 1-cup serving: 92 calories; 2 g
protein; 19 g carbohydrate; 1 g fat; 102 mg sodium; 0 mg
cholesterol; calories from protein: 9%; calories from car-
bohydrates: 81%; calories from fats: 10%.

Chili Mac (Serves 6)
Curly Pasta Salad (Serves 6 to 8)
Kids of all ages love this easy-to-make meal.
Make early to allow flavors to blend.
8 ounces pasta spirals or macaroni
1 12-ounce package dry rainbow rotini
1 onion, chopped
pasta
2–3 garlic cloves, minced
1 16-ounce package frozen chopped
1 small bell pepper, diced
broccoli and cauliflower, thawed
3/4 cup textured vegetable protein
completely
1 15-ounce can crushed tomatoes
1 cup sliced mushrooms
1 15-ounce can kidney beans, including
4 green onions, chopped
liquid
1 2-ounce jar chopped pimentos
1 15-ounce can corn, including liquid
1/2 cup cherry tomatoes, cut in half
1 tablespoon chili powder
1 cup fat-free honey-Dijon salad dressing
1/2 teaspoon cumin
2 tablespoons soy sauce
• Cook the pasta in boiling water until it is freshly ground black pepper, to taste
tender. Drain and rinse it under hot water, 1 dash Tabasco sauce (optional)
then set it aside.
• Cook pasta according to package direc-
• Heat 1/2 cup of water in a large pot, then tions. Drain and rinse under cool water.
add the chopped onion and garlic. Cook un-
• Place pasta in a large bowl. Add broccoli,
til the onion is soft, about 3 minutes.
cauliflower, mushrooms, green onions, pi-
• Add the bell pepper, textured vegetable mentos, and tomatoes.
protein, crushed tomatoes, kidney beans,
• In a small bowl, mix honey-Dijon dress-
corn, spices, and an additional 1/2 cup of
ing and soy sauce. Pour over salad and toss
water. Stir to mix, then simmer over medium
to mix well. Season with black pepper and
heat, stirring occasionally, for 20 minutes.
Tabasco sauce, if using. Refrigerate at least
• Add the cooked pasta and check the sea- 2 hours before serving.
sonings. Add more chili powder if a spicier Nutrition information per serving (1/6 of recipe): 304 calo-
dish is desired. ries; 1.4 g fat; 0.2 g saturated fat; 4.1% calories from fat;
0 mg cholesterol; 10 g protein; 63.3 g total carbohydrates;
Tips: 9.5 g sugar; 6.9 g fiber; 735 mg sodium; 40 mg calcium; 3.3
mg iron; 37.9 mg vitamin C; 498 mcg beta-carotene; 0.8
• Textured vegetable protein is made from mg vitamin E.
soybeans and is low in fat and high in pro-


Veggies in a Blanket ing sheet and bake until edges are lightly
(Makes 40 individual pieces) browned, about 10 minutes.
Note: You will only use about half the sauce.
8 flour tortillas
Refrigerate or freeze the remainder for use
½ cup vegan cream cheese or hummus
at another time.
4 grated carrots
Nutrition information per pizza: 153 calories; 6 g protein;
8 lettuce leaves (or a couple handfuls of 32 g carbohydrate; 1 g fat; 5 g fiber; 567 mg sodium; calo-
baby spinach leaves), or 1 container sprouts ries from protein: 14%; calories from carbohydrates: 78%;
calories from fats: 8%.
• Warm tortillas in a dry pan, if desired.
Spread vegan cream cheese or hummus
on the tortillas. Add carrots and lettuce or Simply Delicious Winter Squash
spinach. Roll up each tortilla, evenly place (Makes 4 servings)
5 toothpicks on each wrap, and slice into 5 This is a great recipe for preparing
individual rolls per tortilla. butternut squash because it’s quick, easy,
Variations: Add thin sticks of cucumber or and absolutely delicious!
sweet red pepper before rolling.
1 small butternut squash (about 4 cups
Nutrition information per serving (4 pieces): 102 calories;
2 g fat; 0.3 g saturated fat; 18% calories from fat; 0 mg cho- diced)
lesterol; 3.8 g protein; 18.6 g carbohydrate; 1.5 g sugar; 3.7 1/2–1 cup water
g fiber; 203 mg sodium; 27 mg calcium; 1.2 mg iron;2.1 mg
vitamin C; 1424 mcg beta-carotene; 0.4 mg vitamin E.
2 teaspoon lite soy sauce
1 tablespoon maple syrup
Pita Pizzas (Makes 6 pizzas) Peel the squash, then cut it in half and re-
Whole wheat pita bread makes a perfect move the seeds. Cut the squash into 1-inch
crust for a child-size pizza and children cubes (you should have about 4 cups).
enjoy assembling them once the vegetables • Place into a pot with the water, soy sauce,
have been chopped. In addition to the and maple syrup.
toppings listed, you could also add fat-free • Cover and simmer over medium heat until
vegetarian pepperoni slices. YvesVeggie the squash is fork tender, about 15 minutes.
Pepperoni and Smart Deli Thin Slices Nutrition information per 1-cup serving: 92 calories; 2 g
Lightlife are two delicious options. protein; 19 g carbohydrate; 1 g fat; 102 mg sodium; 0 mg
cholesterol; calories from protein: 9%; calories from car-
1 15-ounce can tomato sauce bohydrates: 81%; calories from fats: 10%.
1 6-ounce can tomato paste
1 teaspoon garlic granules or powder
½ teaspoon each: basil, oregano, and thyme
2 green onions, thinly sliced
1 red bell pepper, diced
1 cup chopped mushrooms
6 pieces of whole wheat pita bread
• Preheat oven to 375°F. Combine tomato
sauce, tomato paste, garlic granules and
herbs. Prepare vegetables as directed.
• Turn a piece of pita bread upside down
and spread with 2 to 3 tablespoons of sauce.
Top with chopped vegetables. Repeat with
remaining pita breads. Arrange on a bak-


Apple Crisp (Serves 12)
4 large tart apples
3/4 cup sugar or other sweetener, divided
1/2 cup flour, divided
1 teaspoon cinnamon
1 1/2 cups rolled oats
1/3 cup non-dairy (soy) margarine
• reheat the oven to 350°F.
P
• Peel the apples, if desired, then core and
slice them thinly. Toss with 1/2 cup sweet-
ener, 1 tablespoon flour, and cinnamon.
Spread evenly in a 9x13-inch baking dish.
Strawberry Smoothie
• Mix the rolled oats with the remaining
flour and sweetener. Add the Spectrum (Makes about 2 1-cup servings)
Naturals Spread or soy margarine and work 1 cup frozen strawberries
the mixture until it is uniformly crumbly. 1 cup frozen banana chunks
Sprinkle evenly over the fruit. 1/2–1 cup unsweetened apple juice
• Bake for 45 minutes, until lightly browned. • Place all ingredients in a blender and pro-
Let stand 10 minutes before serving cess on high speed until smooth, 2 to 3 min-
Nutrition information per serving (1/12th of cake): 228
calories; 3 g protein; 46 g carbohydrate; 5 g fat; 4 g fiber;
utes, stopping blender occasionally to move
300 mg sodium; calories from protein: 6%; calories from unblended fruit to the center with a spatula.
carbohydrates: 75%; calories from fats: 19%. Serve immediately.
Nutrition information per 1-cup serving: 121 calories; 3 g
protein; 31 g carbohydrate; 0.4 g fat; 2 g fiber; 8 mg sodium;
calories from protein: 3%; calories from carbohydrates:
94%; calories from fats: 3%.

Nutrition for Kids: A Dietary Approach to Lifelong Health is published by the
Physicians Committee for Responsible Medicine, 5100 Wisconsin Ave., N.W.,
Suite 400, Washington, DC 20016 www.KidsGetHealthy.org.
Nutrition for Kids is not intended as individual medical advice. Always discuss
any diet change with your personal physician or your child’s pediatrician. In some
cases, diet changes may alter medication needs. Persons who follow a vegetarian
diet should be sure to include a source of vitamin B12 in their daily routine, such
as fortified cereals, fortified soymilk, or any common multiple vitamin.
Readers are welcome to reproduce articles from this publication for personal or
educational use without additional permission. Material should not be reproduced
for resale without prior arrangement with the Physicians Committee for Responsible
Medicine. © PCRM, 2009


18
Nutrition for Kids
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www.KidsGetHealthy.org

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