As most of you know, children are notoriously fussy eaters.  However, there are ways to insure that your child is consuming a healthy diet despite what they might think.  Many of the foods that your child already loves are healthful and nutrient-dense.  All it takes is a little knowledge to make some informed choices and your child will be flourishing.  Here are some examples of typical kids’ foods that actually pack quite the nutritional punch:

1. American cheese: Kids love the color and the feel of this food, but there’s a lot for you to love about it too.  American cheese provides both calcium and protein, which is vital to their bone and muscle growth, as well as skin and tissue repair. 

2. Chocolate milk: Milk is another excellent example of a good source of calcium and protein, as well as many other vital nutrients. Children need at least 2 cups of milk each day to meet their needs.  While that may be hard to do with plain, white milk, studies show that by flavoring their milk, not only is consumption increased, but the tendency for kids to drink sugar-laden soft drinks and juices is reduced.

3. Breakfast cereals:  While there are many breakfast cereals on the market that have little-to-no nutritional value and tons of sugar, there are brands that are quite healthy. Kids love cereal because it’s bite-sized and crunchy, and if you choose the brands with the most amount of fiber and whole grains, they’ll be getting a lot more nutrition than they’ll ever realize.  A high-fiber cereal means that a lot of nutrients are still intact and have not been stripped away during processing.  Most cereals are also fortified with B-vitamins, important for a healthy immune system.

4. Yogurt:  Another calcium and protein source, yogurt also contains natural, beneficial bacteria that are important for normal gut functioning and integrity.  This helps to keep away the tummy aches.  You can find yogurts in a wide array of kid-friendly colors and flavors.

5. Hamburgers:  Most of us equate hamburgers with fat and an unhealthy diet. However, hamburgers happen to have a lot of nutrition in them.  Especially when purchased and prepared at home, look for the leanest ground beef and make them yourself.  Beef contains nutrients such as iron and zinc, and is an excellent source of high-quality protein.

Tanya Zuckerbrot, MS, RD is a nutritionist and founder of www.Skinnyandthecity.com.    She is also the creator of The F-Factor Diet™, an innovative nutritional program she has used for more than ten years to provide hundreds of her clients with all the tools they need to achieve easy weight loss and maintenance, improved health and well-being.  For more information log onto www.FFactorDiet.com.

Nestle USA is voluntarily recalling all of their Toll House refrigerated cookie dough products today after reports of a possible E. coli outbreak linked to the ingestion of raw cookie dough. The FDA and the CDC are investigating reports of 66 cases of illness across 28 states related to these Toll House products. Now, I’m sure we’ve all indulged in a handful of raw cookie dough at one point or another, but this recall is just another reminder (aside from the WARNING printed on the label) — that it’s not safe to eat until it’s heated!

Because of the popularity of these products, we’ve been getting a lot of questions about E. coli, its symptoms and how to prevent infection. Here’s a quick Q&A to help clear things up for you.

What is E. coli?
E. coli is a kind of bacterium called Escherichia coli that lives in the digestive tracts of animals and humans. There are many different strains of E. coli bacteria, and for the most part, many of them are harmless. But some strains can cause extreme abdominal discomfort, diarrhea, bloody stools and vomiting — while others strains can lead to urinary tract infections, respiratory illnesses, anemia, kidney failure and even death.

Where does it come from?
Contaminated food:
The most common way people in the U.S. become infected with E. coli is from eating contaminated food. In fact, the CDC estimates that 85 percent of E. coli infections come from ingesting infected food or water. Because E. coli bacteria live in the intestines of healthy animals, like cows, it is possible for processed meats to become contaminated. If the contaminated meat is not heated to 160°F during preparation, the bacteria can survive and infect you when you eat it.
Raw foods can also carry E. coli. It’s important to check the labels and make sure that all your dairy products are pasteurized, or heated to kill off bacteria before hitting the store shelves. Raw fruits and vegetables can become contaminated if they come in contact with manure or animal feces.

Contaminated water:
While not as common as foodborne E. coli infections, people can also become ill from drinking or ingesting contaminated water that has not been properly treated. And sometimes, accidentally swallowing lake or pool water that has come in contact with human or animal feces can put you at risk for becoming infected with E. coli.

Person-to-person:
E. coli can also be spread from person-to-person if someone does not wash their hands thoroughly after a bowel movement. This is not as common, but it’s especially important for people who work in the restaurant/food preparation industry because they can spread the bacteria from their hands to other objects — including your dinner! I know it’s not a nice thought, but it happens more often than you think, so it sounds simple, but washing your hands is one of the easiest ways to prevent all kinds of infections.

What are the symptoms?
Symptoms usually start 3-4 days after exposure to the bacteria and can include:

• Stomach cramps
• Diarrhea
• Bloody stools
• Nausea
• Vomiting
• Mild fever
• Dehydration

Who is at risk?
People of all ages can become infected with E. coli, but the risk for serious complications is higher for young children, the elderly and those with compromised immune systems or underlying health problems.

How is it treated?
E. coli infections will usually clear on their own in about a week in a healthy person and treatment involves resting and staying hydrated. Often, people just assume they have a stomach bug and don’t go to the doctor, so they don’t know that E. coli caused their illness, but a simple stool test can diagnose the condition. As a rule of thumb, you should contact your physician any time there is blood in your stool.

• How can E. coli infection be prevented?
  Wash your hands thoroughly after using the bathroom and before preparing or eating food;
• Cook meats thoroughly at a temperature of at least 160°F/70°C (use a thermometer to test the meat if you’re not sure);
• Do not drink raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider);
• Avoid swallowing water when swimming or playing in lakes, ponds, streams or swimming pools;
• When traveling abroad to countries that may have unsafe drinking water, don’t drink tap water or get ice in your drinks. Also, avoid raw fruits and vegetables, except those with skin that you can peel yourself;
• Wash your hands often, and always wash them after you use the bathroom or change diapers — it’s the best way to prevent infection with any bacteria.

Dr. Cynara Coomer is an assistant professor of surgery specializing in breast health and breast cancer surgery at Mount Sinai Medical Center in New York City. She is a FOX News Health contributor providing medical expertise on a variety of topics in cancer research with a focus on women’s health, breast diseases and tips for healthy breasts at any age.

 I don’t want to be picky, but I have to admit that as a fear expert I was more affected by President Obama’s statement a few weeks ago in response to the emerging swine flu threat that we should all wash our hands, then I was to Vice President Biden’s blatant misstatement about not flying on planes. Let me explain: clearly, we carry many bacteria and viruses on our hands, and in fact most of our stomach viruses as well as cold viruses are passed back and forth this way. It is hard to fault anyone for recommending hand washing, but consider that Obama’s statement carried the subliminal message that we might be carrying this virus, despite the fact that the statistical chances of that then and now remain extremely low.

The president followed that up by asking Congress for $1.5 billion to prepare us for this flu, an amount that seems totally reasonable until you consider what other health care needs it might be taken away from. Stockpiles of the anti-flu drug Tamiflu will have to be discarded if they aren’t used in 5 years, and we still have no idea what the extent of spread or severity of this swine flu virus will be. Preparing a vaccine seems wise, taking needed resources away from current pandemics like TB, HIV, or even the yearly flu does not.   It is paramount that at a time when our government is considering expanding the system for health coverage, that issues of allocation and proper use of resources be at the top of the list.

The Centers for Disease Control and Prevention has been front and center during the initial stages of the swine flu outbreak, and they have been very effective at identifying and tracking the virus, somewhat less effective at explaining it in context during press conferences (this may have something to do with the nature of the beast – press conferences themselves immediately become amplified).

I have more of a bone to pick with the World Health Organization in terms of their poor conveyance of contextual information. The WHO all too often seems like “fright night” though they too have been tremendous when it comes to “boots on the ground.”

Check out my article in today’s Slate magazine about how the WHO has dealt with swine flu.

Dr. Marc Siegel is an internist and associate professor of medicine at the NYU School of Medicine. He is a FOX News medical contributor and writes a health column for the LA Times, where he examines TV and movies for medical accuracy. Dr. Siegel is the author of “False Alarm: The Truth About the Epidemic of Fear“ and “Bird Flu: Everything You Need to Know About the Next Pandemic.”  Read more at www.doctorsiegel.com

Salmonella is an animal bacteria that lives in the intestines of cows and chickens.  It has become prevalent in these animals and can easily spread to humans through live chicken handlers and food handlers. We raise our poultry in close quarters and squalor, injecting them with steroids and antibiotics that weaken their immunities and create resistant bugs. Salmonella can also easily spread to crops from manure and irrigation, so people can then become infected from eating contaminated produce. Peanuts have not been part of previous outbreaks, but the bacteria is spreading to vegetables never before affected.

At this point there are 2 to 4 million cases of salmonella food poisoning every year in the U.S., with close to 1000 deaths.
  
The current outbreak involves a resistant salmonella that is becoming a growing problem. Peanut Corp of America has not done an effective job — in fact, salmonella was found on the floor of one of its Georgia factories. The bacteria probably got into the peanut butter in the manufacturing process.
 
More than 125 products have been recalled, including 7 million cases of Kellogg Keebler crackers and Amos cookies, General Mills products, Perry ice cream, NutriSystem granola bars and Pet Smart dog biscuits.

Despite these recalls, the overall risk to the consumer remains statistically quite low. For those who don’t want to take even the slightest risk (I can’t blame them for this) a listing of the 125 products that have been recalled is available at the FDA website.

How to solve the growing Salmonella problem?
*  FDA regulations and manpower need to be increased because the problem is very difficult to oversee. The current outbreak is an example: Peanuts grown in Georgia are made into peanut butter in Minnesota and then sold throughout the country
*  Other techniques that should be considered to protect our peanut crop and other vegetables include radiating vegetables, altering crops genetically to make them resistant to bacteria, and using chlorine dioxide compounds which kill salmonella in the growing and food-handling process.

What should you do if you think you are sick with salmonella poisoning?
*  Symptoms of salmonella poisoning include nausea, fever, and diarrhea
*  Dehydration is a primary concern, so keep well-hydrated
*  Consult with your physician
*  Antibiotics may be considered if the infection is not resolving

To check out my oped in Newsday this past week on the Salmonella/peanut butter outbreak, click here.

Dr. Marc Siegel is an internist and associate professor of medicine at the NYU School of Medicine. He is a FOX News medical contributor and writes a health column for LA Times, where he examines TV and movies for medical accuracy. Dr. Siegel is the author of “False Alarm: The Truth about the Epidemic of Fear“ and “Bird Flu: Everything You Need to Know About the Next Pandemic.”  Read more at www.doctorsiegel.com

   Dear Dr. Yvonne,
What are the risks to having sex in a swimming pool, if any?
Marissa

Dear Marissa,
While seemingly carefree, it’s important to note that pool sex makes for riskier sex.  Pregnancy can happen any time semen is spilled in the vagina or near the vulva, so a condom should be used. Yet, note that water can wash away spermicide and seep between the condom and penis, causing slippage.

Other factors to be aware of: Chemicals, salt, and bacteria in the water can be forced into the rectum or vagina during sex, possibly causing irritation, infection and temporary dryness. 

Oil-based products, as well as chlorine, cause condoms to deteriorate.  
 
Lovers should also be wary of rough pool edges that can cause discomfort and scratching, and stay out of the water if they’ve had too much to drink.

Dr. Yvonne Kristín Fulbright is a sex educator, relationship expert, columnist and founder of Sexuality Source Inc. She is the author of several books including, “Touch Me There! A Hands-On Guide to Your Orgasmic Hot Spots.”

A New York food company is recalling more than 286,000 pounds of meat and poultry because it might be contaminated with the bacteria Listeria monocytogenes.

The possibly tainted items might be contaminated with the bacteria Listeria monocytogenes, the U.S. Department of Agriculture said.

The voluntary recall includes several different brands of fresh and frozen products made by Gourmet Boutique, the USDA said.

Click here to read the full story and to get more information about this recall

Bloggers: Do you feel safe eating what’s on your dinner table? What precautions do you take?

Please leave your comments and thoughts below.