Information for Consumers
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FAQ:
Woman, Infants, and Children
- Should pregnant women avoid eating venison because of the possibility of contracting tuberculosis?
- Is there a list of herbs that should be avoided during pregnancy?
- What are safe preparation and handling practices for baby food?
- Can I feed solid foods to an infant?
- What are some snack ideas for parents?
- What book would you recommend to read-aloud to kids about food, nutrition and health?
QUESTION: Should pregnant women avoid eating venison because of the possibility of contracting tuberculosis?
ANSWER:
Provided that venison is handled and cooked properly,
I don't see any special reason why a pregnant woman should avoid it. I
would suggest that you emphasize proper handling (e.g., safe refrigeration
and thawing, avoiding cross-contamination, hand washing) and cooking the
venison to a safe temperature using a meat thermometer. Meat from wild
game animals should be cooked to 165 degrees F, according to the 1999
Food Code.
The
potential presence of bovine tuberculosis should not be a significant
additional concern if safe handling practices are followed. This is because
the organism is predominantly associated with tissues that are not typically
consumed (e.g., the viscera) as well as the fact that the organism is
effectively killed by cooking to 165 degrees F.
I
would urge caution if the venison is used for jerky or sausage, as some
additional precautions are necessary to prepare venison safely in this
manner.
Source: Les Bourquin, Extension Food Safety Specialist, MSU
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QUESTION: Is there a reference available that provides a list of herbs that should be avoided during pregnancy?
ANSWER: The American Herbal Products Association's handbook, Botanical Safety Handbook, published by CRC Press (1997), contains a lengthy list of herbs that should not be used during pregnancy unless otherwise directed by an expert qualified in the appropriate use of this substance. The list includes common products such as aloe vera, black cohosh, bladderwrack, chaste tree, dong quai, ephedra, fenugreek, feverfew, goldenseal, lemongrass, pennyroyal and senna. The list is quite extensive.
Source:
Elaine Turner, Ph.D., R.D. Assistant Professor, Food Science and Human
Nutrition Department, The University of Florida.
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QUESTION: What are safe preparation and handling
practices for baby food?
ANSWER:
* After opening, label the can or jar with the child's
name and the date and time opened.
* Refrigerate unserved portions in the original can or jar.
* Throw out unused baby food within 36 hours after opening. Throwing food
out one day after opening is even safer.
* Observe the "use-by" date for shelf storage of unopened jars
of baby food.
*
Keep a permanent marker and masking tape in the kitchen to make labeling
easy.
* Serve baby food from a dish, not directly from a jar or can, to prevent
contamination. Throw out the uneaten food served to the baby. The baby's
saliva, transferred from the spoon to the food, can contain harmful bacteria.
From a safety point of view, babies older than 6 months and toddlers can
eat almost any food that would be prepared for adults. Exceptions are
related to seasoning agents.
Some of the preparation practices that need to be implemented specifically for the high-risk population of babies and toddlers include:
*
Do not use home-canned foods because of the risk for food-borne illness
if these products are not properly processed.
* In place of commercially canned baby foods, use commercially canned
"adult" foods, preferably the low-sodium or lower sugar products.
* Do not feed raw animal foods to infants, including raw milk, meat, or
fish.
* Do not feed honey or corn syrup to babies 12 months or younger because
they are at a greater risk for infantile botulism.
Source:
Angela Fraser, Ph.D., Assistant Professor, Food Safety Specialist, North
Carolina Cooperative Extension Service, North Carolina State University.
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QUESTION: Can I feed solid foods to an infant?
ANSWER: Sometime between 4 and 6 months of age, your child will begin to show signs that he/she is ready for solid feedings. Physical and developmental cues that a baby is able to begin eating solids include holding the head straight up when sitting, opening the mouth as food approaches, showing interest in food when others are eating and frequent sucking on hands and objects. Research shows that many parents are unaware of these guidelines and are feeding their babies solid foods before 4 to 6 months. Starting too early can cause digestive problems and reduce a baby's appetite for breast milk or formula, which is more nutritious for infants, reports Betty Carruth, Ph.D., a professor of nutrition at the University of Tennessee in Knoxville.
Reference:
Nevling, W., B.R. Carruth and J.D. Skinner. How do socioeconomic and age
influence infant food patterns? J Am Diet Assoc., 1997; 97(4): 418-420.
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QUESTION: What are some snack ideas for parents?
ANSWER: The Healthy School Meal Resource System (http://schoolmeals.nal.usda.gov:8001/) has links to after-school snack cycle menus for childcare providers that can be easily adapted for parents. The menus give suggested snack amounts based on age, which may help parents with portion control. Click on "Resources" and "After-school Snacks" at the top of the page.
Source:
Karen S. Regan M.S., R.D., Food and Nutrition Information Center, National
Agriculture Library.
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QUESTION: What book(s) would you recommend to read aloud to kids about food, nutrition and health?
ANSWER: This a tough request because there are so many good books out there. The following are taken from the appendix of my leader/activity guide: A companion to "How to Teach Nutrition to Kids".
I guess my leaning would be towards Oliver's Vegetables if you have to choose just one. Here are other choices:
Early childhood (preschool through 2nd grade): Bread is for Eating, by David and Phillis Gershator, illustrated by Emma Shaw-Smith; Henry Holt and Company, Inc., 1995, ISBN 0-8050-3173-1. Spiritual and heart-warming, this book beautifully captures the nourishment that bread gives us in a multicultural format. All phases of bread production are simply and elegantly presented with colorful characters and illustrations. The phrase "El pan es para comer" (translation: "Bread is so good to eat") is repeated throughout, with the complete song included at the end.
Grandpa's Garden Lunch, by Judith Caseley, Greenwillow Books, 1990, ISBN 0-688-08816-3 This is a delightful story of how Sarah and her Grandpa spend time together planning their garden, visiting the nursery to select plants and seeds, planting and caring for their garden and finally, eating their garden. It warmly illustrates the connection between growing a garden and eating the results!
Oliver's Vegetables, by Vivian French, illustrated by Alison Bartlett, Orchard Books, 1995, ISBN 0-531-09462-6. When Oliver goes to visit his grandfather, the only vegetable he will eat is french fries. Soon after his arrival, his experiences in Grandpa's garden result in a whole new world of vegetable tastes for Oliver! The book includes beautiful illustrations.
Potluck, by Anne Shelby, illustrated by Irene Trivas, Orchard Books, 1991, ISBN 0-531-05919-7, Alpha and Betty plan a potluck and, my, what a feast it turns into! All of their friends bring a dish to match their name, corresponding to each letter of the alphabet. The book exemplifies a diversity of children and includes a wide variety of interesting foods such as asparagus soup, kale, peanut-butter pie, quiche, vegetarian stew, yams and yogurt, and a zucchini casserole.
The Edible Pyramid: Good Eating Every Day, by Loreen Leedy, Holiday House, 1994, ISBN 0-8234-1126-5. Children will enjoy the whimsical animal characters who manage and patronize "The Edible Pyramid" restaurant. The book is a basic introduction to the Food Guide Pyramid, giving simple information about foods included in each food group and the number of servings to include each day.
Source:
Connie Evers, http://nutritionforkids.com.
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