Promote Healthy Habits for a Healthy Lifestyle
Providing nutritious snacks doesn’t have to be expensive but you may need to do some planning to make them readily available for your child. Getting kids to eat fruits and vegetables can be difficult. Make snack time fun. For example, provide a variety of cut-up fruits and vegetables and let your kids create their own kabobs. You also may want to try serving vegetables with low-fat dip to make them more appealing.
A child’s small tummy usually cannot hold enough at meals to keep him or her satisfied until the next meal. Kids younger than 6 may need to eat two to three snacks a day because they usually can’t meet their daily requirements in just three meals. Think of snacks as minimeals to help fill the gaps in their diets. Children should be getting the majority of their calories from a variety of grains (preferably whole grains), vegetables, fruits, milk products and lean protein sources.
Whether it’s eating on the go or too much time in the car without exercising the body, an overscheduled life can take a toll on physical wellness. Getting lost in the busyness of everyday life often leads to forgetting to take proper care of the body. If you find yourself saying, “I’ll start eating more healthfully as soon as summer arrives” or “I just don’t have time to fit a workout into my schedule,” use these tips to implement easy-to-follow strategies that promote physical wellness in an overscheduled life and set a positive example for those around you.
Many people shortchange themselves on vegetables, especially dark orange and green vegetables, or they add a lot of extra sauces. To maintain the nutrition without adding extra calories and fat, check out this publication.
Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber. Vegetables do not contain cholesterol. Increasing vegetable consumption can replace foods higher in calories and fat. Vegetables are rich sources of vitamins, particularly A and C. The value of a vegetable as a source of a nutrient is affected both by the amount of the nutrient present and by the amount of the vegetable eaten.