Showing posts with label Snack Time. Show all posts
Showing posts with label Snack Time. Show all posts

Wednesday, September 17

SNACKTIME when kids with food allergies visit your home

What do you do when your child's friend has serious food allergies? How do you prepare snacks and meals when kids with food allergies visit your home?

Food allergies are common—three million children, or about one in 13 kids under the age of 18, have at least one food allergy.  Your children may not have food allergies, but their friends might. Would you be able to meet the challenge and confidently serve food to children with food allergies? 

Here are some tips and guidance about food allergies and how to minimize the risk of exposure in your home.
Understanding Common Food Allergies
First of all, become familiar with the most common food allergies. This includes (but not limited to) peanuts and other nuts, seafood, such as shrimp, cow's milk, eggs, soy and wheat. Scrutinize labels for allergens.

Creating a Safe Environment to Help Avoid Potential Problems
Restrict eating to the kitchen or dining room only. Crumbs are likely to find their way onto carpets, furniture, counter-tops, toys and other surfaces. Everyone should wash their hands before and after eating to avoid the transfer of food allergens. Counter tops and tables should be scrubbed down after food preparation and after meals.  

To avoid cross contamination, make sure cutting boards, knives, slicers, spoons, measuring cups, mixing bowls and other food prep equipment (barbeque grills) are clean and free of allergens. Have separate sets of utensils for handling safe and unsafe foods.

Separate safe and unsafe food. Label either the foods with allergens or the safe ones — whichever is easier.

Beware of airborne allergens when cooking.  Keep a safe distance from the cooking area and allow the air to clear for 30 minutes afterward before entering the room. For young children, having fixed seating arrangements at the table is helpful in preventing little ones from sharing “tastes.”

Contributed by Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company 
Image Credit: DIY Health

Thursday, August 28

SNACKTIME helping kids eat right


Kids can have fun being active and eating right.  Preparing them for a lifetime of healthy eating is possible by shopping smart, cooking healthy and having family meals together.

Shop smart. Take advantage of nature's abundance and purchase seasonal produce from local farmers at a farmers' market near you.  A juicy peach or plum, sweet berries or a freshly picked corn-on-the-cob are packed with flavor and nutrients. Encourage children to select ingredients for family meals or snacks.

For a fun family outing and to find out what’s harvested seasonally in your area, click here to find a farmers market near you.

What is your favorite food to buy at your local farmers' market?

Cook healthy.  Eat right with healthy recipes. Get children involved in planning and cooking healthy meals together. When kids are involved in planning and preparing healthy meals, they are more likely to try new foods. Click here to check out a few healthy recipes from Kids Eat Right.

Do you have a favorite recipe to share?

Role model healthy eating habits. When kids see parents and older siblings eating healthy and trying new foods, younger kids are more likely to follow. Eating family meals together, contributes to family health and bonding.

Start the school year off right! For more ideas and resources, click here to visit the Kids Eat Right web page. 

Contributed by, Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company

Image credit:

Wednesday, June 25

SNACK TIME summer ready safe foods

Keep Summertime Foods Safe

With the warmer temperatures of summer, it's important to be careful about food handling, cooking, and storage because bacteria thrive in warmer weather.  When certain disease-causing bacteria or pathogens contaminate food, they can cause food-borne illness, often called "food poisoning." Each year in the USA there are an estimated 76 million food-borne illnesses.  Children are at a greater risk for food-borne illness due to their immature immune systems.

Salmonella, a common food-borne bacteria, can be transmitted by eating under-cooked chicken or raw eggs found in ice cream and cookie dough (so, no more eating raw cookie dough, wait for the cookies to be cooked!).

There are precautions you can take to help prevent food-borne illness, because after all, what would summertime be like without a picnic or backyard barbecue?

Food Handling
  • Thaw or marinate meat in the refrigerator (not on the kitchen counter-top or sink) to prevent bacteria from growing at room temperature.
  • Avoid cross contamination.  Do not use the same utensils for raw meat and cooked meat without thoroughly washing them first.
  • Keep side dishes and condiments such as ketchup, mustard, or mayonnaise in the refrigerator or ice chest until ready to serve.
  • Use a food thermometer to check temperatures. Bacteria can grow rapidly between 40 and 140 degrees.

  • Cook meat thoroughly. 
  • Use a meat thermometer.
  • Again, avoid cross contamination. Don't place cooked meat on the same platter used for the raw meat  without thoroughly washing it first.

 Food Storage
  • Serve grilled food right away or keep it hot (above 140 degrees). Don't let it sit at room temperature for more than two hours.
  • Pack ice coolers with plenty of ice to ensure a temperature below 40 degrees. Bacteria multiply rapidly on food kept at temperatures between 40 and 140 degrees.
  • Place leftover foods in the cooler or refrigerator immediately after everyone is served. Throw away any food left out for more than two hours.

For more tips on serving safe food click here click here.

Keep summertime picnics and barbecues safe and fun by following food safety practices.

Image credit: Home Food Safety

Submitted by Leslie Kay-Getzinger, MS, RD
Regional Dietitian for Nutrition Management Services Company

Wednesday, May 28

SNACK TIME healthy summer camp snacks

Healthy snacks are important for growing children and teens, but being away from home often poses nutritional challenges. Planning ahead and packing your own snacks can be a plus.

Many healthy foods are perishable and need to be refrigerated to ensure freshness and flavor, but by bringing perishable-free snacks to camp--problem solved! Try the following:

Fruit (canned or dried). An all-time favorite, applesauce, fruit cups and canned fruit are still popular as snacks. Check canned fruit for an easy to open, pop-up top. Dried fruit and canned fruit in juice have a long shelf life, are low-cost, convenient, and healthy.

Dried fruit. Raisins, figs, dates, pears, apricots, apples, cherries, cranberries, pineapple, and papaya are delicious alternatives to fresh fruit. Some dried fruits contain sulfur dioxide (such as golden raisins) which keeps the product from discoloring, but can cause an allergic reaction in some people. Read labels and choose brands that don't use preservatives including sulfur dioxide.

Nuts. High in protein, with healthy monounsaturated fats, and rich in antioxidants, just a small handful of nuts can prevent hunger. Pick your favorite (raw or roasted), such as:  peanuts, pecans, pistachios, pine nuts, almonds, walnuts, hazelnuts, or cashews. Caution with peanut and/or tree nut allergies.

Trail mix or "gorp". Trail mix is a filling snack that can satisfy your salty and sweet cravings all in one bite. They are easy to make and can be tailored to suit your own taste. Items to include in your trail mix: low-fat granola, whole grain cereals, nuts, seeds (sunflower, pumpkin), and dried fruits. For an extra sweet treat, include dark chocolate bits.

Soy "nuts". Soy nuts are made from soybeans soaked in water, drained, and then baked or roasted. They can be used in place of nuts and are packed with protein, fiber, vitamins and minerals.

Granola bars. Store-bought or homemade granola bars offer a wide variety of flavors and textures, from chewy to crunchy and everything in between.

Nut or seed butters on whole grain crackers or rice cakes. Nut butters include peanut, almond, hazelnut, cashew, sunflower and soy butter (from soybeans). It is recommended that you select rice cakes made from brown (whole grain) rice, which come in many flavors including plain, apple cinnamon and caramel.

Non-perishable snacks are also a smart choice for emergency preparedness. Or just keep non-perishable snacks on hand  to ensure you won’t be caught hungry.

Image Credit:
Submitted by Leslie Kay-Getzinger, MS, RD
Regional Dietitian for Nutrition Management Services Company

Monday, April 21

SNACK TIME a healthier take on classic comfort foods

What do comfort foods mean to you?  Think of a few favorites and they are probably high in fat and calories.  Comfort foods are designed to calm, soothe and console by stimulating receptors in our brain. Genetic variation causes some people to be more sensitive to the taste of fat than others and might explain why some people desire that second slice of pie while others do not.
Changing a traditionally high fat recipe to a healthier option includes substituting all or some of the high fat ingredients to reduce calories without sacrificing flavor. Adjusting the recipe might also include adding foods that increase the overall nutritional value.
Below are a few classic ways to lower the calorie content while boosting nutritional value:
Pizza - much of the calories are concentrated in the meat (pepperoni, sausage, etc ) and the cheese.  Substitute turkey sausage for the pork sausage and reduce the total amount of cheese used or substitute with reduced-fat cheese. Remember fat-free cheese does not melt well.
Macaroni and cheese - a traditional favorite. Fat calories can be reduced by substituting full fat cheese for reduced-fat. Adding bite-sized colorful vegetables, like broccoli, carrots or onions contributes to nutritional value.
Fried chicken drumsticks - Reduce the fat content by rolling in oats instead of dipping in batter and frying. Baking instead of frying lowers the fat content even more.
Mini-quiche - replace all of half of the cheese with reduced fat or part-skim milk cheese. Adding vegetables like broccoli, onions, mushrooms increases the phytochemical content.  Replacing bacon bits with turkey bacon, also reduces calorie content without sacrificing flavor.
Meatloaf: Swapping lean turkey or ground bison for some or all of the beef can reduce the overall fat content. Meat from bison and lean turkey are also lower in saturated fat.
Pancakes and waffles - substituting whole grain for white flour increases fiber content. Adding ground flaxseed will also boost fiber. Berries provides a splash of color plus a phytochemical and fiber boost. The increased fiber can slow the rate of digestion, making you feel fuller and satisfied sooner. That is good news if too many calories are an issue.
Image credit:
Submitted by Leslie Kay-Getzinger, MS RD

Monday, March 24

SNACK TIME salads for kids

Going Beyond Green - Salads for Kids
Mention the word "salad" and most of us imagine a bowl of leafy greens. But salads go way beyond green, venturing into a carnival of colors, textures and flavors. Think fruit salad, veggie-salad, pasta salad, tuna macaroni salad, and three-bean salad just to name a few.
Getting children to eat salad requires a bit of strategic planning and preparation. Salads for kids need some basic elements to entice children to eat them.  When planning a salad think about color, flavor, fun, familiar foods and bite-size pieces. For example, children are attracted to bright colors, especially red.  Try tomatoes, watermelon, red peppers, grapes, strawberries and carrots.
Familiar flavors will also enhance success. Kids prefer plain foods so too many ingredients might be a turn off, especially if none of the ingredients are recognizable. Keep it simple by limiting the number of ingredients to a familiar few and slowly increase from there.
Creative, enticing shapes are a draw as well as easy-to-eat, bite-size pieces. Alphabet, elbow macaroni and wagon wheel pastas create visual interest and help make a fun salad.  Combine with edamame or diced cheddar cheese to add color, nutrition and flavor.
Color plus creative shapes equals fun! Use a melon baller or cookie cutters to create interesting shapes in bite-size pieces.
Remember that children enjoy preparing meals as well as eating them. Have them participate in selecting the ingredients from the grocery store, farmers market or garden. Encouraging children to mix in their favorite colors and shapes will increase the likelihood of a successful salad experience! 

Submitted by Leslie Kay-Getzinger, MS RD

Wednesday, February 26

SNACK TIME juicing 101 (for kids)

Juicing is often promoted as healthy and nutritious, as a way to detox the body or lose weight. But recommending juicing for children requires a closer look at what juicing is and what it may offer.

A juicing machine extracts the juice from whole fruits or vegetables. The processing results in a liquid beverage containing health-promoting properties such as vitamins and phytochemicals (including flavonoids), but eliminating most of the pulp or fiber. Dietary fiber is associated with many, many health benefits, such as lowered risk for heart disease, stroke, diabetes, obesity and gastrointestinal diseases to name a few. 

Juicing is an opportunity to engage children in the process of selecting ingredients, adding them to the food processor or juicer and watching them transform into a liquid. Popular juice options combine colorful veggies such as kale, carrots, berries, and maybe bits of ginger for spice. Apples offer sweetness without overpowering the beverage.

If kids are picky eaters, juicing may be an option to help them meet daily recommendations for vegetables and fruits. Remember that juicing is concentrated and consuming too much or too quickly might lead to gastrointestinal problems. For example, you can easily drink the juices of 3 apples, but would find it difficult to sit down and actually eat three apples because of the fiber content.

Juice should be consumed right away or refrigerated to avoid the growth of harmful bacteria. Exposure of the drink to air causes oxidation and loss of nutritional value, especially vitamin C.

Overall, juicing may offer variety and can be part of a healthy diet when used in moderation and a little common sense.
Image credit:
Submitted by Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company

Monday, January 13

SNACK TIME immunity boosting foods

Getting sick when you're a kid is a part of growing up. On average, children have six to eight colds per year. Children develop their immune system by battling a series of germs and viruses. But there are healthy eating habits children can adopt that may enhance their immunity.

Eat colorful vegetables and fruits every day (the rainbow diet). Carrots, squash, broccoli, oranges, berries, etc. all contain immunity-boosting phytonutrients such as vitamin C and carotenoids. Phytonutrients may increase the body's production of infection-fighting white blood cells and interferon, an antibody that coats cell surfaces, blocking out viruses. Try to get your child to eat five servings of fruits and veggies every day!

Add Probiotics and Prebiotics. Probiotics, such as Lactobacillus acidophilus or bifidobacteria, are living microorganisms that change the bacterial balance in the gut wall. Adding probiotics or prebiotics to children’s diets may have some potential in treating viral diarrhea, preventing antibiotic-associated diarrhea and boosting immune function.  About 85 percent of our immune system is located in the gut or digestive wall.  The type and amount of microbes in the gut flora can impact the forms of immune cells the body produces.

Try fermented foods. Historically, cultured and fermented foods have a long tradition in many cultures and are found all over the world. Our ancestors somehow knew they were good for us! See below for an international cuisine of fermented foods that naturally contain probiotics.

Sauerkraut, a traditional food of Germany, contains the probiotics leuconostoc, pediococcus, and lactobacillus. The spicy Korean dish, Kimchi, also contains sauerkraut. Miso, the fermented bean dish originating in Japan, reportedly contains antioxidants, B vitamins and more than 100 bacterial strains. Kefir, a creamy yogurt-like beverage that dates back to the shepherds of Eurasia’s Caucasus Mountains, contains both probiotic bacteria and some strains of yeast.  Naturally fermented sour pickles, sourdough bread, and buttermilk also contain beneficial probiotics.

Prebiotics, such as fructo-oligosaccharides (FOS), nurture and support the growth of probiotics. Foods such as banana, asparagus, oatmeal, and Jerusalem artichoke naturally contain prebiotics.  Banana and yogurt anyone?

Common Sense Caution:
Probiotics or prebiotics may offer some benefits to healthy children and infants, but they should not be given to children who are chronically or seriously ill or who have compromised immune systems.

Cook with mushrooms.  Mushrooms may strengthen your immune system because they are rich in antioxidants, vitamins C and D, and beta-glucans--a type of fiber with antimicrobial and antioxidant capabilities.  The beta-glucans in mushrooms (especially Reishi, Shiitake, King Trumpet and Maitake) are notable for their ability to activate the immune system.

Eat smart, stay strong!

Image credit:
Submitted by Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company

Wednesday, December 18

SNACK TIME healthy holiday snacking substitutions

Want to make some wonderful, holiday treats, but still keep it healthy and enticing? Focus on size, color and shape.  Making simple substitutions to traditional family recipes can deliver a nutritional boost without sacrificing taste.

Recipe Substitution Tips:
Substitute whole wheat flour for white flour. Replacing half of the white flour with an equal part of whole wheat flour will increase the fiber content and trace minerals such as zinc and magnesium. Works well with cakes and muffins!
To reduce calories and fat in a recipe, substitute half the fat (a recipe with 1 cup of oil would use 1/2 cup oil and 1/2 cup applesauce). If you can't tell the difference, try substituting a bit more of the fat each time. Applesauce adds moisture and should not change the flavor of the recipe.
Use prunes for butter. No kidding! In brownies and other dark baked goods, prune puree makes a perfect butter substitute while cutting more than half the calories and fat. Combine 3/4 cup prunes with 1/4 cup boiling water, and puree to combine. Substitute in equal amounts in most dark baked good recipes.
Fortify to boost nutrients.Toss in some nuts or ground flax seed meal to a recipe to boost fiber, B vitamins and omega-3 fatty acids. Spices such as cinnamon, cardamom and ginger contain antioxidants and other compounds that may boost health.
Choose bite-sized vs. super sized. Holiday snacking is part of family tradition and fun. Bringing balance to the table might alleviate some guilt without foregoing flavor. Celebrate using traditional family recipes, but cut into smaller pieces or use holiday-shaped cookie cutters to create a more festive feel. Bite-size desserts such as mini-tarts and cookies automatically act as calorie monitors. Focus on quality not quantity.  

Healthy holiday snack suggestions:
  • Bite-size sandwiches in the shapes of holiday characters offer fun and intrigue. Fill with lunch meat, hummus, lite-cream cheese or peanut butter and jam.  
  • Mini-muffins with whole grains, pumpkin, dried fruit or nuts.
  • Hot spiced tea brings flavor and warms the body.
  • Cranberry, Tangerine and pomegranate punch packs flavor and even more phytonutrients!

Happy Healthy Holidays!

Image credit:
Submitted by Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company

Wednesday, October 16

SNACK TIME pumpkin soup

Feel that chill in the air? Warm soup is on the way! It’s October – why not make it pumpkin? That’s right, pumpkin soup is surprisingly yummy, creamy, and velvety-smooth. Made from scratch using real pumpkins is way more fun and tastier than making soup from canned.
Selecting a pumpkin is part of the fun. Kids can watch it transform in the oven and help scoop out the flesh. Remember that children are much more likely to eat food if they are involved in its meal planning and preparation.
Cooking tip: The best pumpkins for baking are sometimes called “pie pumpkins” and are smaller than jack-o-lantern varieties. Try Baby Pam, Autumn Kobachi, Hokkaido and Cinderella varieties for the best flavor.
Nutrition tip: Colorful plants are loaded with phytochemicals, compounds that possess antioxidant and anti-inflammatory properties. Orange and yellow squash and pumpkin definitely contribute to the “rainbow diet”.
Bonus: Scooping out the pumpkins seeds and roasting them is another kid-friendly activity and also makes a tasty and nutritious snack.
Imagine serving soup in hollowed-out tiny pumpkin as a special treat! Spooktacular!

Pumpkin Soup (from The Pioneer Woman)
Prep Time: 5 minutes
Cook Time 1 hour
Difficulty: Easy
Servings: 8
§  2 whole Pie Pumpkins
§  1 quart Vegetable Or Chicken Stock
§  1/2 cup Heavy Cream
§  1/3 cup Maple Syrup
§  Dash Of Nutmeg
§  Salt To Taste
§  Extra Cream, For Serving

Preparation Instructions:
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.

Image credit: The Pioneer Woman 
Submitted by Leslie Kay-Getzinger, MS RD
Regional Dietitian for Nutrition Management Services Company

Wednesday, September 11

SNACK TIME do your kids need supplements?

Kids who eat balanced diets probably get all the vitamins and minerals they need from the foods they eat, so supplementation shouldn't be necessary. Some children, however, may benefit from taking kids' dietary supplements
Children Who Might Need Supplements?
Pediatricians may recommend a daily multivitamin or mineral supplement for:
  • Kids who aren't eating regular, well-balanced meals made from fresh, whole foods
  • Finicky eaters who simply aren't eating enough
  • Kids with chronic medical conditions or food allergies
  • Kids who eat mostly fast foods, convenience foods, and processed foods
  • Kids on a vegetarian diet (they may need an iron supplement), a dairy-free diet (they may need a calcium/magnesium supplement), or other restricted diet
  • Kids who drink a lot of carbonated sodas, which can leach vitamins and minerals from their bodies
Protein Shakes and Smoothies
Kids who skip meals or super active kids who play physically demanding sports might benefit from the extra calories a sports drink, a protein-fortified smoothie, or extra snack has to offer.
Vitamin D
Vitamin D helps to promote bone and tooth formation and greatly assists the body to absorb calcium. Good sources include egg yolks, and vitamin D3 fortified milk and non-dairy products (such as soy, rice and almond “milk”). 
An increase in the frequency of severe vitamin D deficiency is being reported in the U.S. and other countries. According to the United States Bone and Joint Initiative, this severe deficiency can have a devastating impact on a child’s bone strength. A simple blood test can determine if a vitamin D deficiency is present.
The American Academy of Pediatrics and the Institute of Medicine recommend a daily intake of 600 IU for everyone over age 1. Parents should consult their primary care professional to determine the correct amount of vitamin D3 they should be taking to ensure optimal vitamin D levels.
Fish Oil/Omega 3 Fatty Acids
Omega-3 fatty acids are essential fatty acids meaning they are necessary for health but the body can’t make them -- you have to get them through the diet. They play a crucial role in brain function, as well as normal growth and development. Omega 3 fatty acids have also become popular because they may reduce the risk of heart disease in adults. 

Benefits for children are still being investigated. A small clinical study demonstrated that taking omega 3 fatty acids seemed to improve airflow, reduce cough, and lower the need for medications in some children with asthma.
There are no standard doses or official recommendations for omega-3 fatty acids. If your child doesn't eat fish and seafood, the body can convert some of the alpha-linoleic acids (ALA) found in pumpkin seeds, flaxseeds, soy and walnuts into omega 3 fatty acids in the body.
Kids and Dietary Supplement Safety
Although most multivitamins and mineral supplements designed for children are generally safe, you should speak with your health care provider before giving your kids any kind of dietary supplement, especially those that contain iron or are formulated for adults.
Iron supplements can cause iron toxicity when taken in large amounts. Iron overdose is one of the leading causes of death caused by toxicological agents in children younger than 6 years. All dietary supplements that contain iron are required to be bottled with a child-proof lid—one that requires pushing down on the lid and squeezing to open.
Sage Advice
  • Don't automatically believe any label claims such as improves immune system function or increases brain function. These claims can be misleading.
  • Don't attempt to treat any specific health conditions with supplements without the guidance of your health care provider.
  • Keep adult vitamins out of the reach of toddlers and young children. Keep multivitamins out of your child's reach and make it clear that they aren't candy.
Image credit:

Contributed by Leslie Kay-Getzinger, MS, RD
Regional Dietitian for Nutrition Management Services Company

Wednesday, May 22

SNACK TIME gardening this summer

Give the gift of gardening this summer by introducing your child to a fun activity that can last all summer long and beyond. Let your children be dazzled by dirt and critters, inspired as seeds sprout and vegetables and fragrant herbs grow.
Benefits of Gardening
Tending to a garden, including regular watering, checking for growth, removing harmful insects, etc. can foster independence and responsibility. Allowing the child to select their own seeds or plant teaches them about expression.
Master gardeners know that exposure to gardening also shows kids the importance of food and healthy eating, as well as caring for their environment. Gardening can be a great way for children to expand their food choices since kids are more likely to eat something they have grown.
A trip to the local nursery to pick out seeds and a child’s very own gloves and tools can delight with anticipation.  Seed packets usually include instructions for caring for the plant, giving young gardeners an opportunity to practice their reading skills, too.
Kids love using their hands to create things. It can be as simple as one plant in a single pot or a full designated garden onsite. Decide on where you will plant- directly in the ground, on raised beds or in containers.
Growing tomatoes, green beans, strawberries or sunflowers are popular and easy options.
Theme gardens are fun too. You could create theme gardens with foods kids like. For example, if they like pizza, have them plant tomatoes, basil, oregano and peppers. Or stimulate their imagination by planning a fairy garden. Or plant a “hidden treasure garden” by harvesting root plants such as carrots or potatoes or radishes.
It’s also a great way to elevate a child’s self esteem. There are many benefits to gardening at home, school or as part of a community project.
Preparing the soil, planting the seeds, watching the first sign of life instills a sense of wonder and connection with the soil and plants that nourish them. Give your children an activity that will give them inspiration and a sense of accomplishment all summer long.
For tips on making gardening a family activity refer to the resources below.
Books:  "We Grew It, Let's Eat It!" (Tenley Circle Press, $15) and "Dig, Plant, Grow: The Kids Guide to Gardening," (Cool Springs Press, $16)
For nutrition education printouts for preschool and elementary school children:
Contributed by Leslie K. Kay-Getzinger, MS, RD, Regional Dietitian for Nutrition Management Services Company