Showing posts with label Down Syndrome. Show all posts
Showing posts with label Down Syndrome. Show all posts

Monday, March 13, 2023

March 21, World Down Syndrome Day
Healthy Eating Habits



World Down Syndrome Day (WDSD), 21 March, is a global awareness day which has been officially observed by the United Nations since 2012.

The date for WDSD being the 21st day of the 3rd month was selected to signify the uniqueness of the triplication (trisomy) of the 21st chromosome which causes Down syndrome.

Down Syndrome International encourages people all over the World to help raise awareness of what Down syndrome is, what it means to have Down syndrome, and how people with Down syndrome play a vital role in our lives and communities.

People with Down syndrome, on an equal basis with other people, must be able to enjoy full and equal rights, both as children and adults with ‘opportunities’ and ‘choices’.

People with Down syndrome face many challenges as children and adults which may prevent them from enjoying their basic human rights. Many people often fail to understand that people with Down syndrome are people first, who may require additional support, but should be recognized by society on an equal basis with others, without discrimination on the basis of disability. 

Families have a deep personal interest in the well-being of their members with Down syndrome. Empowering families to promote the equal status of their members in society and development is crucial so that they can provide support, advocate for opportunities and choices and empower people with Down syndrome to express their own views and make their own decisions, as well as advocate for themselves.

Joan Guthrie Medlen, M.Ed, RD 

Down Syndrome Nutrition: Top Tips



Joan E. Guthrie Medlen, a mother of a child with Down syndrome, a registered dietitian, and the author of “The Down Syndrome Nutrition Handbook: A Guide to Promoting Healthy Lifestyles,” encourages parents to start teaching healthy habits early but stresses that it's never too late to start, no matter what age.

Joan became involved in issues related to people with Down syndrome after the birth of her son. “As we all know, parents of kids with disabilities are involved in the big picture immediately – like it or not! I chose to work in the field of nutrition/health promotion for people with Down syndrome over 16 years ago. It’s a choice I've not regretted.”

Introducing Cooking By Color: 
Recipes for Independence
by 
Joan E. Guthrie Medlen, RD




Down syndrome often affects the muscles in the mouth, causing the tongue to stick out. This may interfere with feeding, including breastfeeding, bottle-feeding, and eating solid food. Most children overcome these types of problems, although they will likely master eating skills at a later age than other children.


Healthy Eating Habits in Children with Down Syndrome, National Down Syndrome Society

The following are some specific strategies you might want to try:
  • Explore new foods together. Go to the store and find something totally new in the produce section, or try a new shape of pasta.
  • Once a month, choose a new recipe with your child that you prepare together. Plan for a mess, and enjoy the time you spend together learning new things and developing new skills.
  • Always build in choices. When your child is young, for example, the development of “healthy habits” centers on learning to communicate and choose. So be sure to provide visual representations of food, such as photos and wrappers, or teach sign language for various foods.
  • Involve your child in menu planning at an early age. Even if you don’t plan more than 30 minutes in advance, be sure to give your child the opportunity to choose one item on the menu or between different snack options.


HAPPY World Down Syndrome Day, Pharrell Williams


Meet a family who shares their
the amazing story of love and living.
 

Visit the following link to learn more about
World Down Syndrome Day.

Sunday, October 25, 2020

October, National Down Syndrome Awareness Month
Joan E. Guthrie Medlen, RD and Down Syndrome Nutrition

Every October, the National Down Syndrome Society (NDSS) reminds the world in a big way about the gifts that people with Down syndrome bring to their communities through a special video presentation on a jumbo screen in the heart of the Times Square.
 
The Times Square Video presentation kicked off Down Syndrome Awareness Month on the morning of the New York City Buddy Walk. This year, our third-party volunteers chose over 200 photos from over 1,000 submissions for the Times Square Video. The featured photographs highlight children, teens and adults with Down syndrome working, playing and learning alongside friends and family. These collective images promote acceptance and inclusion, which is the foundation of NDSS and the National Buddy Walk Program.





Joan Guthrie Medlen, M.Ed, RD and
the Down Syndrome Nutrition Handbook

Joan E. Guthrie Medlen, a mother of a child with Down syndrome, a registered dietitian, and the author of “The Down Syndrome Nutrition Handbook: A Guide to Promoting Healthy Lifestyles,” encourages parents to start teaching healthy habits early but stresses that it's never too late to start, no matter what age.

Joan became involved in issues related to people with Down syndrome after the birth of her son. “As we all know, parents of kids with disabilities are involved in the big picture immediately – like it or not! I chose to work in the field of nutrition/health promotion for people with Down syndrome over 16 years ago. It’s a choice I've not regretted.”


Introducing Cooking By Color:
Recipes for Independence by 
Joan E. Guthrie Medlen, RD





Meet a family who shares their
amazing story of love and living
.



About Buddy Walk
The Buddy Walk® was established in 1995 by the National Down Syndrome Society to celebrate Down Syndrome Awareness Month in October and to promote acceptance and inclusion of people with Down syndrome. Today, the Buddy Walk program is supported nationally by NDSS and organized at the local level by parent support groups, schools and other organizations and individuals.


Thursday, July 18, 2019

Take the Food Color Challenge
Rich in Beautiful Colors and Endless Possibilities
National Nutrition Month


The Food Color Challenge celebrates the 2011 American Dietetic Association National Nutrition Month (NNM) theme, "Eat Right with Color." Angela Lemond, a registered and licensed dietitian (AKA “Mommy Dietitian”) created the challenge to encourage public participation and awareness of the numerous nutrients and health benefits of eating foods with many colors.

I read the challenge to the members of our household. To my delight, they wanted to participate. The individuals who share our home come from diverse backgrounds with physical/emotional challenges and/or chronic illnesses, such as Cerebral Palsy, Autism, Seizure Disorders, Cancer & Heart Disease. We function as a family and came together due to medical and financial concerns.

This would be a memorable day. Our first meal together from planning, shopping, preparation to finally sitting down and eating as a family.



Family Members: Sandra Frank, Ed.D, RD, LDN (Camera Person, Narrator, House Mom, and Registered Dietitian); Jake Frank (22 years old; Menu Planner and Taste Tester); Jonathan Cruz (19 years old; Menu Planner and Food Prep); Lance Li (22 years old; Menu Planner, Shopper and Food Prep); David Bradbury, CNA (32 years old; Nurse's Aide and assisted with feeding); Paul Mitchell (40 something years old; Camera Shy).

Our Guests: Michelle Canazaro (22 years old; Food Prep and Taste Tester) and Cory Munce (21 years old; Food Prep and Taste Tester)





Planning
When planning our meal we considered finances, physical abilities & of course, color.

Finances

Our goal was to keep the cost around $2.00 per person. We looked for store coupons, specials and purchased store brands when available. We asked our guests to bring a food listed on our menu.

Then a strange miracle occurred. Before I left for the market, I went to get the mail. Someone had sent us a $50.00 Publix gift certificate. Without the gift certificate, the cost per meal was over $3.00 per person and with the gift, we were able to purchase food for a few days.


Adaptations and Individual Preferences


The meal would feed six people, each with unique needs.

My son Jake was born with Cerebral Palsy and is a quadriplegia. He is unable to hold utensils and requires a straw to drink fluids. Finger foods and a weighted cup with a flexi straw usually provide him the most independence.
When purchasing pasta, I look for shapes about one-inch long and easy to hold, such as Rotini (a helix or corkscrew-shaped pasta).  As a backup plan, sandwiches are easy to make from most recipes and a perfect finger food.

At times, Jake’s muscles get so tight he requires assistance with feeding. This was one of those times - the day we made our video.

Other considerations, included:
· Vegetarian
· Mechanical Soft or Puree Foods
· Hates Vegetables
· Low Sodium


Food Choices
I gave everyone a picture list of foods with various colors. (Some of our family members are unable to read.) From the list, we prepared our menu. I was pleased to learn, everyone liked spinach (except Michelle, but that would change.)
 
Menus and Recipes 

Fruits and vegetables are foods I try to have readily available everyday and throughout the day. I find when members of our home snack on low calorie - high fiber foods they are less likely to overeat at meals and during the day. The cheese is usually available a few times a week.

Sliced Green and Red Apples
(1/2 cup, 33 calories; 1.5 g Dietary Fiber)
2 Carrots and 2 Celery Sticks
(17 calories; 1.2 g Dietary Fiber)
Green and Red-Purple Grapes
(1/2 cup; 52 calories; 1 g Dietary Fiber)
Cheese Cubes, Reduced-fat Cheddar & Monterey Jack
(1 oz; 81 Calories; 0 g Dietary Fiber)
Trail Mix with Cashews, Peanuts, Raisins, Dried Banana Chips
(1/4 cup; 188 Calories; 2 g Dietary Fiber)
Fat Free Ranch Dressing for Vegetables
(1 Tbsp; 21 Calories; 0 g Dietary Fiber)
Low fat Yogurt Dip for Fruits
(2 Tbsp; 28 Calories; 0 g Dietary Fiber)

Main-courses
 
Tri-color Pasta Bar
Directions

1. If using frozen spinach, thaw and drain.
2. Tri-color pasta, cook according to manufacturer’s directions.
3. Dice tomatoes and onions; combine and toss gently; set aside 3/4 cup to use with the salad and/or pasta toppings.
4. Dice bell peppers and add to the salad and topping ingredients.
5. Heat garlic with cooking spray in a saucepan over medium heat. Cook until soft, but not browned.
6. Add onions and tomatoes, continue cooking until soft.
7. Add spinach; toss gently. Cook until the spinach is heated through. Place in a serving dish and reserve 1/2 cup spinach mixture per serving for the following sandwich recipe (Red, White and Green Grilled Cheese).
8. Prepare turkey meatballs and pasta sauce using your favorite recipes.

Serving the Pasta: Create a “Pasta Bar”

1. Place pasta in a large serving bowl.
2. Serve the following sides around the Pasta:
  a. Spinach mixture, cooked
  b. Diced Tomatoes, Onions and Peppers
  c. Shredded Part-skim Mozzarella
  d. Turkey Meatballs, 1.5 oz each
  e. Shredded Chicken
  f.  Pasta Sauce
  g. Tossed Salad


Nutritional Information:
Tri-color Pasta (without meat).
351 Calories; 17 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 6.2 g Fat; 15 mg Cholesterol; 3288 IU Vitamin A; 0.6 mg Vitamin B1; 0.4 mg Vitamin B2; 51 mg Vitamin C; 46 mcg Folate; 340 mg Calcium; 3 mg Iron; 648 mg Potassium; 343 mg Sodium

Tri-color Pasta (with meatballs and chicken).
439 Calories; 35 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 7.9 g Fat; 53 mg Cholesterol; 3295 IU Vitamin A; 0.6 mg Vitamin B1; 0.5 mg Vitamin B2; 51 mg Vitamin C; 47 mcg Folate; 344 mg Calcium; 4 mg Iron; 715 mg Potassium; 382 mg Sodium

Red, White and Green Grilled Cheese
From the cookbook, “Keep the Beat Recipes” developed for the National Heart, Lung, and Blood Institute (NHLBI). The cookbook also includes information on cooking, nutrition, and feeding children (including picky eaters). A free copy of the cookbook is available on the NHLBI website.

Directions
1. Preheat oven to 400 ºF. Place a baking sheet in the oven to preheat for about 10 minutes.
2. Assembling the Sandwich
  a. Take one slice whole wheat bread and top with 1/2 cup Spinach mixture, cooked and cooled from the recipe above.
  b. Top with 1/4 cup Part-skim Mozzarella Cheese
  c. Cover with second slice of whole wheat bread.
3. Use cooking spray on the preheated nonstick baking sheet.
4. Place the sandwich(es) on the baking sheet.
5. Bake for about 4 to 6 minutes or until the bottom starts to brown.
6. Carefully turn the sandwich over and bake for an additional 3 to 4 minutes or until both sides are browned.
7. Serve immediately.

Nutritional Information:
283 Calories; 16 g Protein; 37 g Carbohydrates; 7.3 g Dietary Fiber; 7 g Fat; 15 mg Cholesterol; 4273 IU Vitamin A; 0.3 mg Vitamin B1; 0.3 mg Vitamin B2; 17 mg Vitamin C; 51 mcg Folate; 333 mg Calcium; 3 mg Iron; 597 mg Potassium; 470 mg Sodium

Dessert or Snack
 

Fruit Kebab
Directions
1. Purchase disposable wooden skewers. With young children or people with limited hand and arm mobility, cut the pointed tips off and seal securely with tin foil or a soft material to prevent injury.
2. Purchase enough fruit to yield about 3/4 cup per person.
3. Choose a variety of fruits and cut into slices, wedges or chunks. Grapes and strawberries use whole.
4. Place the pieces of fruit on the skewer to create a colorful arrangement.
5. “Enjoy the fruits of your labor”.

Nutritional Information:
43 Calories; 0.6 g Protein; 11 g Carbohydrates; 1.2 g Dietary Fiber; 0 g Fat; 0 mg Cholesterol; 877 IU Vitamin A; 21 mg Vitamin C; 11 mg Calcium; 0.2 mg Iron; 165 mg Potassium; 6 mg Sodium

Fruit Smoothie, 2 servings
Directions
1. Place in blender the following ingredients:
  1/2 cup Skim Milk
  1 cup low fat ice cream or frozen yogurt
2. Cover and blend the milk and ice cream
3. Add 1 to 1-1/2 cups of assorted fruit. Remove large pits from fruit and if using an orange, remove the peel before placing in the blender.
4. Cover and puree until smooth. Pour into glasses to serve.

Nutritional Information:
170 Calories; 7 g Protein; 30 g Carbohydrates; 1.2 g Dietary Fiber; 3 g Fat; 15 mg Cholesterol; 1270 IU Vitamin A; 0.1 mg Vitamin B1; 0.1 mg Vitamin B2; 19 mg Vitamin C; 46 mcg Folate; 213 mg Calcium; 0.3 mg Iron; 255 mg Potassium; 110 mg Sodium 
 

Memorable Moments

Michelle.  “The tri-color pasta is great.” (Even after I told her, spinach was one of the ingredients.) We laughed and Michelle said, “I guess I must like spinach.”


Lance.  “I never realized there were so many healthy foods that look and taste good.”

Jonathan. “I think lemonade is the healthiest drink in the world.”

Cory. ”I’ll have a little bit of pasta; I’m full from making the fruit kebabs.”

Jake. “Mom - You haven’t cooked since I was a baby. This is good; can we do it again?”

David. “This is beautiful watching the kids help plan and prepare a healthy meal together.”

Paul. “I can’t believe you got everyone involved.”

Sandra. I’ve always worried what would happen to Jake once I was gone, but as I looked around the room I saw laughter, friendship and new family connections being formed. Yes, this was a memorable day, so rich in beautiful colors and endless possibilities.


Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the food art photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

Jonathan Cruz
Michelle Canazaro
Cory Munce





Dietitian Blog List