Parents you already know this, but research says that you play a pivotal role in shaping children’s food preferences. A very recent study in Appetite this month indicated that in child food trials, vegetable
consumption was not influenced by fussiness as you may have thought, but with
drink accompaniment.
Adults had
a strong preference for pairing soft drinks with high calorie foods. Vegetables were not chosen with soft
drinks.
When adults
pair soft drinks with energy dense foods instead of vegetables, children as
young as 3 years of age are already mimicking these food patterns.
Is it
possible that adults who choose water during meals as their default drink of
choice also follow a healthier diet? These
parents are likely to include vegetables regularly with meals, whilst modelling
the healthy eating plate to their children at the same time.
Parents, you
are the role models for your children.
An earlier study in Public Health
Nutrition said just that.
Healthy eating
behaviours begin at home. Young children
and adolescents ate fruit and vegetables, when their parents did. Employ rules for healthy eating in your home
and encourage your children to eat fruit and vegetables every day.
How can you tempt your child to eat fruit and veg?
Give them a choice. It’s as simple as that.
A 2010 issue in Public Health Nutrition suggested giving children a choice during
fruit and vegetable eating situations.
Instead of offering an apple alone, offer them the apple and a
pear. Let them make the choice. This is a positive method that you can employ
for increasing fruit and vegetable consumption in your own home.
To get you
started, why not try my Asparagus & Spinach Risotto. It’s delicious with a feta & tomato
salad.
Asparagus & Spinach Risotto
Ingredients
3 garlic
cloves, minced
1 large
onion, chopped
1
tablespoon olive oil
1 bunch
Asparagus (approximately 12 – 14 spears), cut into 1 inch pieces
6 large
button mushrooms
200g baby
spinach
1 cup Arborio
rice
2 cups
stock of your choice
2
tablespoons reduced fat crème fraiche
Handful of
parmesan, grated
Serves 4-5 persons
Methods
Heat the
oil in a large saucepan. Add garlic and
onions and fry until golden brown. Add
asparagus and stir fry for a few minutes.
Then add rice and stir regularly.
Gradually add a third of the stock and allow simmering. Now add mushrooms. Add the second third of your stock, followed
by the spinach. Keep stirring
continuously. Finally add the remainder
of the stock. Mix in the crème fraiche
just before removing from the heat.
Serve with a generous coating of the parmesan and a lovely salad.
Tip – if you
are entertaining, you can try replacing a bit of the stock with a large glass
(250ml) of white wine. If you choose to prepare with wine, then add this first, then the remainder of the stock. Delicious!
This was our first meal in Spain so forgive the Sangria that you can see in the background! I also prepared it with a mixture of white wine and stock.
What tricks have you got up your sleeve to get your kids to eat fruit and veges? Do share!
What tricks have you got up your sleeve to get your kids to eat fruit and veges? Do share!
