Optimizing Your Omega-3 Intake

By Emily Barr, MS, RD, CSP, CLEC, clinical dietitian at CHOC Children’s

You’ve probably heard the many health benefits associated with eating omega-3 fatty acids, but it’s easy to be confused by each variety. Which one is the one you need? Where can you find it? And most importantly, how much? Let this be your guide to sorting out the confusion.

Essential Fats

Omega-3 fat is an umbrella term for the polyunsaturated fat family.  There are three main fats in this group:  Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-Linolenic acid (ALA). These fats are essential because the body cannot make them on its own; it relies 100 percent on you to include these foods in your diet.  A small amount of ALA can convert into EPA and DHA in the body, but since the process is not efficient, it’s important to eat a variety of foods rich in omega-3s.

An Important Part of Heart Health

Omega-3 fats have anti-clotting effects that help prevent heart disease and stroke. They also help your heart keep a steady beat, preventing it from increasing in rhythm, which puts your heart at risk. These fats also help lower your blood pressure, keep your blood vessels healthier, and lower your triglycerides.

As an anti-inflammatory, omega-3s can reduce your risk of clogged arteries, as well as help with conditions like eczema and arthritis. Omega-3 consumption has also been linked to lower risks of cancer. DHA specifically provides additional benefits to your brain health and functioning.

Recommended Intake

The suggested daily intake for ALA varies between 0.7-1.6 grams per day depending on age and gender. The Academy of Nutrition and Dietetics, the American Heart Association, and the World Health Organization agree that your diet should consist of 500 mg DHA/EPA per day, which is equivalent to eating fatty fish twice a week. The highest amounts of EPA and DHA are found in fatty fish including salmon, tuna, halibut, mackerel, cod, and if you dare, anchovies and sardines.

If fish is not on your weekly menu, you may want to consider some of the following sources of omega-3s. ALA are found in vegetarian fats, especially rich in vegetable oils (canola, flaxseed, soybean, and walnut oils), nuts, seeds (flax, hemp and chia seeds), and leafy vegetables including Brussel sprouts, kale and spinach.

Foods fortified with omega-3s include:

  • Eggs
  • Buttery spreads
  • Milk
  • Juice
  • Yogurt
  • Some bread and pasta

Introduce a few omega-3 rich foods into your diet, and in time you will be replacing unhealthy fats with healthy ones. Try the recipe below for an omega 3-rich smoothie as an easy way to start incorporating these essential fatty acids into your diet.

“Oh-MEGA-3” Fruit Smoothie

1 cup Mixed Frozen Fruit

1 Tablespoon Flaxseed

1 Tablespoon Hemp or Chia Seed

½ Banana

½ cup Milk or Omega-3 fortified Orange Juice

Blend all ingredients and enjoy!

December 14 is National Roast Chestnuts Day

By Jill Nowak, RD, CDE, clinical dietitian at CHOC Children’s

It’s that time of year we sing about “Chestnuts roasting on an open fire….” But, did you know that this delicious chestnut is packed with numerous health benefits?  They are moderately lower in calories and contain less fat than other nuts and seeds.  A 1 ounce serving provides 69 calories and 0.6g fat.  Sounds like the perfect snack this holiday season!

Chestnuts are the edible seeds of the chestnut tree.  The sweet, starchy seeds sit inside a prickly outer shell called the burr, which splits open as they ripen.  Chestnuts are in season and available in markets from October through March. Fresh chestnuts are often displayed and sold in the fresh produce section. You can also buy chestnuts dried, vacuum-packed, or canned.  To verify freshness look for creamy white seeds. Avoid a greenish, mold-like appearance. When preparing fresh chestnuts, they must be peeled and cooked before consuming.

Add cooked, peeled chestnuts to stuffing, rice or savory pie filling. Incorporate cooked chestnuts into soups, stews, casseroles, or vegetable dishes. Or add pureed chestnuts to mashed potatoes.

Here are additional health benefits from chestnuts:

  • Chestnuts are rich in vitamin C. They are the only nuts that contain this vitamin. They also contain B-vitamins and folate.
  • Chestnuts contain a rich source of mono-unsaturated fatty acid (MUFAs). MUFAs are part of a healthy diet and help to improve our lipid blood profile by reducing LDL (bad cholesterol) and increasing HDL (good cholesterol) levels.
  • Chestnuts are a good source of potassium, which helps in lowering blood pressure. In addition, they are good sources of copper, manganese, and selenium, which are all important components in the body’s antioxidant and anti-flammatory responses to harmful free radicals.

 Wild Rice with Water Chestnuts and Mushrooms

1 13 cup wild blend brown rice

2 23 cup 99% fat free chicken broth

1 8oz can water chestnuts (drained)

1 can (8 oz dry weight) mushroom pieces and stems (drained)

1 tbsp butter

Directions:

Cook rice in chicken broth – bring to a boil then simmer, covered for 45 minutes.  Sauté water chestnuts and mushrooms in butter. When rice is done, add together and stir well.

Nutritional Information:

Servings per Recipe: 5, Serving Size: 1 cup

Calories: 202, Total Fat: 3.9 g, Total Carbs: 41.9 g, Dietary Fiber: 4.5 g, Protein: 5.8 g

Source: www.sparkrecipes.com and http://www.healthcastle.com/chestnuts-food-month

Avoid Becoming Thank-“full” this Holiday

By Sarah Kavlich, RD, CLEC, clinical dietitian at CHOC Children’s 

Today, in many American households, the Thanksgiving celebration is centered on gratitude and sharing a bountiful meal with family and friends. The star of the Thanksgiving meal is arguably a stuffed turkey; and often times after a day of feasting, that may not be too far off from the way we feel. You and your family can avoid overeating this holiday season with these easy steps:

  • Eat breakfast! Although known as the most important meal of the day, it is often thrown by the wayside, especially when we anticipate a larger meal to come. Instead, have a light breakfast before your feast, which can help keep you from overdoing it later.
  • Use smaller plates. We eat with our eyes and when we see a large plate with a lot of empty space, our brain has a tendency to think we are still hungry once we are finished. Instead, serve your appropriate portions on a smaller plate. Once you’ve finished your meal, you’ll be able to listen to your stomach when it tells you you’re full.
  • Load up on non-starchy veggies like salad and green beans. These sides can offer plenty of fiber, which can fill you up with out adding extra calories. If you are the cook, try a new spin on green bean casserole (see below), with all of the traditional flavors but without all of the traditional fat.
  • Hold the gravy. Did you know that gravy alone can add up to 170 calories in a half cup? Try your meal without it this year.
  • Skip the seconds. Just because it’s a holiday doesn’t mean your health goals need to take a holiday too. Focus on visiting with friends and family and not just eating. If you are truly still hungry later in the day, have a light snack to hold you over.
  • Stay active. Use this opportunity to spend time with those you love by going on a walk together before or after your meal.

Green Beans with Shallots and Almonds
Salt
2 pounds green beans, cut into 1 inch pieces
2 tablespoons olive oil
2 cups sliced shallots (about 4 large)
2 tablespoons unsalted butter, at room temperature
1/2 cup sliced almonds, toasted

Fill a large bowl with ice cubes and water. Bring a large pot of salted water to a boil. Add green beans to pot and cook until crisp-tender, about 5 minutes. Drain and plunge beans into an ice bath. Drain beans again and dry on paper towels.

Warm olive oil in a large skillet over medium heat. Add shallots and sauté until softened and lightly browned, about 7 minutes. Add green beans and butter and cook until beans are heated through, about 2 minutes. Sprinkle with toasted almonds and serve.

Yield: 8 servings, 150 calories, 10g fat, 4g protein, 14g carbohydrate, 4g fiber, 8mg cholesterol, 164mg sodium. Source: Myrecipes.com

Learn more about CHOC Clinical Nutrition and Lactation Services.

Calories In, Calories Out? — May Not Always Be the Simple Equation to Weight Loss

By Jessica Brown, RD, CSP, CNSC, clinical dietitian at CHOC Children’s

The appreciation for bacteria living in our gut, and how it affects our health, is quickly gaining traction. Studies have shown that the 100 trillion microbes that live in and on the human body, called the microbiome, play an important role in overall health, including diabetes, celiac disease, allergy and autism.

Growing evidence over the past 10 years has even linked the gut microbiome to obesity. A study published in Science, a leading scientific journal, in 2013 contributed to this association. Researchers transplanted germ-free mice with fecal microbiota from obese and lean adult twins. They found that those mice transplanted with the obese gut microbiota had an increase in body mass and fat accumulation compared to those transplanted with lean gut microbes. One of the proposed theories is that obese microbiomes can harvest or release more energy from dietary components, such as non-digestible fiber, which contributes to weight gain. Further, this study showed that a lean gut microbiome can displace an obese one, preventing weight gain, if they consumed a healthy diet.

There are multiple influences to our microbiome at an early age, including what type of birth, (C-section versus natural birth), what type of feeding (formula versus breastmilk), and early exposure to antibiotics. Other influences include our environment and diet.

Eating a high-fiber diet, rich in fruits and vegetables and low in meats, refined carbohydrates, and artificial sweeteners has been shown to increase the beneficial bacteria in our gut.

Prebiotic foods such as asparagus, artichokes, garlic, leeks, onions, oats and lentils have been shown to keep our microbiome healthy. Fermented foods such as sauerkraut, kimchi and kefir are also beneficial.

A recent report published in the Diabetes and Metabolism Journal summarized multiple studies that demonstrate the potential benefits of probiotics – live bacteria and yeasts that are good for your digestive system — on the prevention and treatment of obesity and inflammation. It is important to realize that there are multiple strains of probiotics, and each strain has different effects. The effects of probiotics and obesity deserves further attention before specific recommendations can be made in the health care setting.

With the increasing prevalence in obesity, it is exciting that the manipulation of gut flora may be an integral part of weight loss and disease prevention in the future. So, it may not be just about how many calories you eat and how much you exercise that determines your weight, but what you eat and the health of your gut bacteria.

Learn more about CHOC Children’s Clinical Nutrition and Lactation Services.

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Back to School Nutrition

By Janelle Sanchez, RD, CLEC, clinical dietitian at CHOC Children’s

Nutrition can improve your child’s academic performance, as well as provide the energy needed for an entire school day. Check out these helpful tips in planning for back to school lunches, or any meal!

  • Consider choosing the least busy day of the week to organize your menu for school lunches. This can help with dinner prepping too!
  • Shop together — choose a few healthy options for each food group. This is helpful to get picky eaters to try new foods, and actually eat the meals that you both picked together.
  • Prep ahead and give your child an age-appropriate task, such as washing and cutting up fruits and vegetables. Portion out items into baggies for easy grab and go items. Consider freezing some of the items the night before to act as an ice pack.

Here are some good examples of foods from each food group:

Protein

Turkey roll ups, chicken, eggs (try hard boiled), tuna salad, peanut or nut butters, beans, lentils, hummus, tofu and string cheese.

Protein is important for growing children as it is a building block for bones, muscle, cartilage, skin and blood.

Grains

100 percent whole grain bread/bagel/bun, tortilla, English muffin, rice, pasta, crackers, cereal, granola bars, rice cakes, pretzels and pita.

Compare food labels — Choose whole grains, items higher in fiber and lower in sugar for better nutrition and to keep your kids fuller longer, to prevent over eating.

Fruit

Fresh fruit (strawberries, watermelon, apple slices, orange wedges, peaches, grapes, pineapple squares, and kiwi), fruit leathers, packaged fruits in 100 percent juice, and 100 percent fruit juice boxes.

Fruit are important sources of many nutrients, including potassium, fiber, vitamin C, folate (folic acid) and phytochemicals. Choose whole fruits more often, and juice occasionally.

A good rule of thumb: Follow the MyPlate recommendations, selecting from all the food groups. Mix it up from day to day so lunch, or any meal, doesn’t get boring.
A good rule of thumb: Follow the MyPlate recommendations, selecting from all the food groups. Mix it up from day to day so lunch doesn’t get boring.

Vegetables

Carrot sticks, broccoli, sweet potato slices, beets, spinach, peas, bell peppers, cucumber, tomato and celery.

Choose red/orange vegetables containing Vitamin C. Green vegetables will boost your Fe intake. Blue/purple vegetables provide antioxidants that may protect against cancer and heart disease. Try adding a lower calorie dip (using yogurt, hummus, etc.) to pair with the veggies.

Dairy/dairy alternatives

Milk, soy milk, almond milk, cheese, yogurt, drinkable yogurt.

These are excellent sources of calcium and Vitamin D, important for building and maintaining healthy bones. Choose low fat or non-fat sources.

Fat

Avocado, olives, nuts, oils (olive oil, canola, vegetable, peanut), butter, margarine, mayonnaise, sour cream and salad dressing.

Be mindful on the portions of fat in the meals, as they are high in calories compared to protein and carbohydrates. Choose healthy fats (unsaturated fat- plant sources) instead of unhealthy fats (saturated- animal sources).

Extras/condiments: Help children learn to season foods without adding salt. Instead, try adding fresh garlic, or garlic powder, onion, cinnamon, basil, nutmeg, parsley, etc. Choose light mayo instead of regular.

Treats: Occasionally a cookie or brownie can fit in as well.

Lastly, although school nutrition programs are evolving, there is still some room for improvement. There can be a place for school meals however. Consider reviewing the meal options for the week with your children and pick the best options together.

We know that eating patterns and preferences can be influenced early in life and extend into adulthood. Let’s teach our kids what healthy meals look like to set them up for success. Visit www.choosemyplate.gov to learn more.

Related posts:

  • Optimizing Your Omega-3 Intake
    By Emily Barr, MS, RD, CSP, CLEC, clinical dietitian at CHOC Children’s You’ve probably heard the many health benefits associated with eating omega-3 fatty acids, but it’s easy to be confused ...
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World Breastfeeding Week is Aug. 1-7

CHOC Children's Clinical Nutrition and Lacation ServicesBy Joanne DeMarchi, MA, RD, IBCLC, lactation consultant at CHOC Children’s

In recognition of World Breastfeeding Week (WBW), below are some helpful guidelines for working moms who wish to breastfeed.

WBW is celebrated every year in more than 170 countries. Its purpose is to encourage breastfeeding and improve the health of babies around the world. It also encourages government agencies, professional health organizations and advocates to work together to promote awareness of the many benefits of breastfeeding. This year’s theme, “Breastfeeding and Work – Let’s Make it Work!” revisits the 1993 WBW campaign on the Mother-Friendly Workplace Intitiative. Much has been achieved in 22 years of global action supporting women in combining breastfeeding and work.

The American Academy of Pediatrics (AAP) recommends exclusive breastfeeding after birth and continuing until a baby is at least six months old. Nutritious complementary foods should then be added while a baby continues to be breastfeed for one year or beyond.

According to the Centers for Disease Control and Prevention (CDC) Breastfeeding Report Card – United States 2012, exclusive breastfeeding rates in California are 21.7 percent. Although these rates are improving every year, supporting breastfeeding mothers who return to work is key to increasing these numbers. Breastfeeding mothers are encouraged to use these strategies:

  1. Buy or rent a double electric breast pump before returning to work. Breast pumps are a covered benefit under most insurance plans. Choosing a high-quality electric pump is particularly important for working moms.
  2. Utilize professional support to solve breastfeeding issues. Most birth hospitals offer lactation consultations. WIC and La Leche League support groups are available in most communities. Kellymom.com posts helpful evidence-based information for breastfeeding moms.
  3. When moms return to work, they can utilize a pump room at their worksite. The Patient Protection and Affordable Care Act requires employers to provide “reasonable break time and a place” for an employee to express breast milk.
  4. Breastfeeding may lower health care costs, fosters better employee retention rates, and boosts productivity and loyalty to employers.
  5. The USDA provides a variety of breastfeeding resources at http://wicworks.nal.usda.gov/breastfeeding.

 Learn more about CHOC Children’s Clinical Nutrition and Lactation Services.

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July is National Ice Cream Month

Summer is the peak season for ice cream consumption. In 1984, July was declared national ice cream month. Historically, ice cream as we know it first emerged in the 17th century in France. In the 13th century, Marco Polo brought back from China descriptions of a sherbet-like desert. Today, we have so many flavors and types to choose from!

CHOC Children's Clinical Nutrition and Lactation Services

Here are a few more fun facts about this refreshing treat:

– Next to cookies, ice cream stands as the best-selling treat in America!

– The top five ice cream consuming countries in the world are: New Zealand, United States, Australia, Finland and Sweden

– It takes about 50 licks to finish a single ice cream cone.

– It takes 3 gallons of milk to make 1 gallon of ice cream.

So what about the sugar content and the overall calories in each ice cream serving? Always read the product label to get the cold truth.

According to the U.S. Food and Drug Administration (FDA) standards for fat content for ice cream include:
•”ice cream” contains at least 10 percent milkfat
•”Low-fat” ice cream contains a maximum of 3 grams of total fat per ½ cup serving.
•”Non-fat” ice cream contains less than 0.5 grams of total fat per ½ cup serving.

When it comes to ice cream toppings, choose wisely. Instead of whipped cream, hot fudge or chocolate sauce, try cut up fresh fruits, such as blueberries, which are in season, or a small sprinkle of chopped nuts. To go leaner, skip the ice cream cone and eat your scoop in a cup.

So this summer, enjoy your ice cream in moderation and be sure to top it with a fresh berry!

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Bite Into a Healthy Slice of Watermelon

CHOC Clinical Nutrition and Lactation ServicesBy Leah Blalock MS, RD, CSP, CDE, clinical dietitian at CHOC Children’s

Nothing says summer like a thick slice of watermelon, complete with juice running down your arms and dripping off your elbows. Not only is it fun to eat, it’s packed with health benefits.

Watermelon is a vine-like flowering plant thought to originate in Kalahari Desert in southern Africa. Today, Georgia, Florida, Texas, California and Arizona are the United States largest watermelon producers. According to Guinness World Records, the heaviest watermelon was grown in Arkansas in 2005, and weighed 268.8 pounds.

This sweet refreshing fruit, made up of mostly water, is packed with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. Lycopene has been linked with heart health, bone health, and prostate cancer prevention. To maximize your lycopene intake, let your watermelon fully ripen. The redder your watermelon gets, the higher concentration of lycopene.

Another phytonutrient found in watermelon is the amino acid citrulline, which converts to the amino acid arginine. These amino acids improve blood flow, leading to cardiovascular health and improved circulation.  Cucurbitacin E is another unique anti-inflammatory phytonutrient found in this popular summer fruit.

Waist line watchers also benefit from watermelon. It is considered a good source of fluid and fiber which slow digestion and promote satiety.

There are many great ways your family can enjoy watermelon.

  • Try combining diced watermelon with fresh mint, feta cheese and fresh arugula for a savory salad.
  • Make a summery gazpacho by pureeing watermelon with fresh tomatoes and cucumber.
  • Watermelon popsicles are also a refreshing treat –puree watermelon until it’s smooth. Pour the puree into frozen popsicle molds and freeze until firm.
  • Or, try this yummy recipe:

Watermelon Salsa Recipe

Ingredients

1 1/2 teaspoons lime zest (from about 1 lime)

1/4 cup fresh lime juice (from about 3 limes)

1 tablespoon sugar

Freshly ground pepper

3 cups seeded and finely chopped watermelon

1 cucumber, peeled, seeded and diced

1 mango, peeled and diced

1 jalapeño pepper, seeded and minced

1 small red onion, finely chopped

8 fresh basil leaves, finely chopped

1/2 teaspoon garlic salt

Tortilla or pita chips, for serving

Directions

Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeño, onion and basil and toss gently. Chill the salsa until ready to serve. Add the garlic salt just before serving. Serve with chips.

Source: Food Network Magazine

Learn more about clinical nutrition and lactation services at CHOC.

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Food Safety Practices and Tips for Your Summer Outings

By Jan Skaar, RD, CSP, CNSC, CLE, clinical dietitian at CHOC Children’s CHOC Clinical Nutrition and Lactation Services

Are you planning your next weekend getaway or summer vacation and thinking about enjoying the outdoors? Food always tastes better outside, especially after a fun activity! With a little extra effort, you can make safe and mouth-watering meals that will add to the memories you make with your friends and families.

  1. Make a plan. Depending on the activity, determine how many meals and how much drinking water will be needed. Food and water needs will be higher in warmer weather and with increased activity. If you will not have access to running water, make sure you include water needs for cooking in addition to drinking. If hiking is on your agenda, make sure you plan for 2 cups of water or sports drink per person per hour. Use disposable wipes or towelettes for personal hygiene and hand washing. If you are preparing meals for camping, make a list of all the ingredients and tools needed. Decide what you will pack ahead of time and what you will buy fresh near your campsite. Don’t forget to include pre-measured packets of seasonings and spices for your recipes. Cooking outside does not mean you have to skimp on flavor!
  2. Pack ready to eat or non-perishable foods. There are plenty of healthy foods for meals and snacking that do not require refrigeration. Leave the chips and soda at home. Dried fruits, dried or freeze-dried vegetables or veggie chips are great meal additions and snacks for trekking. Trail mix, granola or energy bars work great for throwing in your day pack. Individual kits of tuna or chicken salad can be mixed up easily and eaten with whole wheat crackers or tortillas. Whole grain pasta, rice mix, pancake mix and oatmeal are quick options that only require water for mixing or cooking. Don’t forget your favorite tea, coffee or cocoa for sipping around the campfire!
  3. Bring appropriate food servings, storage and disposal items. Whether you decide to “go green” or use disposable plates and serving ware, decide which will work best for your trip. If you will have access to running water, reusable dishes and cooking equipment can be washed with biodegradable soap. You may want to consider disposable items if access to water is limited. Bring plenty of large zip lock bags and compostable trash bags. Remember, when you and your family are enjoying the natural environment, “pack it in and pack it out” to leave no trace.
  4. Make sure to follow food safety practices. Plan appropriately for food safety depending on the weather, environment and the length of time you stay. Non-perishables cannot be kept out in hot weather (over 90F) for more than one hour, no more than two hours in cooler temperatures. Food temperature danger zones are between 40 and 140F. Cold foods that need refrigeration should be transported and kept in a well-insulated cooler with plenty of ice. An ice block combined with bagged ice will be longer lasting. Keep the cooler in a shaded location. Cook and grill meats to proper internal temperatures; be safe and use a thermometer. Wash hands or use moist towelettes frequently before and after eating or preparing foods. Keep raw meats and ready to eat foods separate.

Now that you’re dreaming about your next picnic or campsite in the mountains, make your own plans for an outdoor adventure! Healthy, safe and delicious foods will add to your enjoyment.

For more health and safety tips for your family, please visit choc.org/health.

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Carbohydrate: Premium Fuel for Sports Performance

By Shonda Brown, RD, CNSC, clinical dietitian at CHOC Children’s

Carbohydrates have received a bad rap as low carb diets gained in popularity and other fad diets advertized messages of “good” and “bad” carbs. However, carbohydrate is the preferred fuel source for exercising muscles and provides two thirds or more of the energy source during intense exercise.

CHOC Clinical Nutrition and Lactation Services

Carbohydrate rich foods include: breads, cereals, pasta, potatoes, fruit, and dairy as well as honey, jam and sweets. An athlete needs carbohydrate to store energy in preparation for exercise, to provide an exogenous fuel source during exercise and to maximize recovery after exercise. The source of carbohydrate is not as important as the amount and the time which ingestion occurs. Check out the following guidelines:

Before:             

Athletes should consume 200-300 grams of carbohydrate 3-4 hours prior to exercise or competition. An example would be four pieces of French toast with berries and syrup, and 12 ounces orange juice or 1 ½ cups pasta with meat sauce, 1-2 breadsticks, 1 cup fruit salad drizzled with honey, and 16 ounces low-fat milk.

During:

During intense exercise or activity lasting longer than 60 minutes, a sports beverage containing approximately 15 grams of carbohydrate per 8 ounces should be consumed at regular intervals. This keeps blood glucose (sugar) available for the working muscles and can delay fatigue, allowing an athlete to exercise longer and harder.

After:

After exercise, it is important to refuel with carbohydrate within the first 30 minutes to maximize carbohydrate storage in the muscles. It can also help decrease muscle protein breakdown. Anything portable and easy will do. Some examples include chocolate milk, granola bar and fig bars.

It can be a challenge for an athlete to consume the amount of carbohydrate needed for optimum performance. Some tips to increase carbohydrate intake are drizzling honey over cereal, fruit or yogurt; spreading jam on toast or crackers; adding fruit to cereal, yogurt or pancakes; and packing dried fruit, trail mix, or pretzels as a quick snack.

For additional information on eating for performance or for an individualized meal plan, contact a CHOC Pediatric Sports Dietitian at 714-509-4572.

Learn more about CHOC Children’s Clinical Nutrition and Lactation Services.

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