Now, the organization has a new home―one thoughtfully designed and customized to support its operations and enhance the experience of those it serves. Located at the new neighborhood health center serving the Las Vegas Trail area, West Aid joins JPS Health Network, Cook Children’s Health Care System, The City of Fort Worth, and LVTRise in a landmark collaboration aimed at ending the area’s long-standing status as a food and health care desert.

The more centralized location brings West Aid closer to the majority of those in its service area, which comprises seven zip codes—76107, 76108, 76109, 76114, 76116, 76126 and 76008. Each year, West Aid provides food for about 10,000 Fort Worth households. In 2024, the organization distributed goods valued at more than $1 million.

William Pherigo, MRE, has been the executive director of West Aid for 30 years. He believes integrating the food pantry into the center is a natural fit.

“Food is medicine, so it just makes sense with how important food and nutrition are to health that West Aid is located at the center,” Pherigo said. “It just completes the health and wellness circle there.”

Poor nutrition can lead to a wide range of chronic health issues, such as diabetes, heart disease and obesity, as well as fragile mental and emotional health. But when faced with a lack of convenient food sources and limited financial resources, it’s not always easy to find or afford healthy food options. In Las Vegas Trail, 32% of people live below the poverty level. For those that don’t, many still struggle to afford the basics of housing, childcare, food, transportation, health care and technology, according to West Aid.

“It's important that people know that food security can affect a lot of different people,” Pherigo said. “I think sometimes people decide that those who need help with food live on another side of town or in somebody else's neighborhood. But we see people that may just come once or twice, and that's all. They just need a little help. There are different reasons why people find themselves needing our services.”

Kenneth Janak began volunteering with West Aid last year following his retirement from Texas Christian University where he was the senior associate athletic director and chief financial officer for athletics. Twice a week, Janak picks up donations from an area grocer and delivers them to West Aid.

“I knew when I retired, I couldn't be one of those people who sit around and watch TV all day,” Janak said. “My goal is to do something for my body, mind, and soul every day. Sometimes the soul part means going out and helping others. And, by the way, I'm over there lifting these crates of food that are 40 and 50 pounds. So it's helping my body all at the same time. But to be around there for over a year now, it makes me realize how important it is that we all work together to help each other.”

Janak is most excited about the new and improved experience visitors will have as they shop the shelves.

“The new space is built specifically for us,” Janak said. “It has amazing cold storage with a big separate walk-in refrigerator and a big separate walk-in freezer. So now we can do what the grocery stores do. You step up to the refrigerator and open the glass door and pull out your milk, and the workers are stocking it from behind. That's what we're able to do now. We didn't have that kind of capacity before. I love the new space.”

The support for West Aid guests doesn’t stop with groceries. After all, what is the value of a bag full of nutritious food if you don’t know how to prepare it or have the cooking resources to do so? This is where the center’s demonstration kitchen and full-time on-site dietitian will complete the food security circle. The kitchen is designed to welcome LVT residents for cooking classes and nutrition counseling and education. Here, guests will learn how to choose and prepare healthy meals on a budget using everything from a hot plate, microwave or crock pot to a full cooking range and oven.

West Aid and the center's partners are doing more than handing out groceries. They’re ensuring that no one in Las Vegas Trail has to wonder where their next meal—or their next chance at wellness—will come from. Visit West Aid’s website to learn more about how you can help.

The Texas Department of State Health Services has not reported an outbreak.  

Cook Children’s pediatricians Devona Martin, M.D., and Jenica Rose-Stine, D.O., say they have seen a surge in cases at their primary care clinic in Willow Park, Texas.  

“Over the past few months, we have noticed a big increase in the number of cases of salmonella,” Dr. Martin said. “This usually presents as diarrhea that has blood or mucus and fever. Each case is reported to the Health Department to try to track down a cause, but a common source has not been identified.”  

Since July, the Emergency Department at Cook Children’s Medical Center – Fort Worth has also reported increased numbers of patients with salmonella.  

“In the ED, we usually see less than 20 patients per month with a diarrheal illness caused by salmonella,” said Stephanie Felton, D.O., associate medical director of the Cook Children’s Emergency Department. “In the month of July, we had 43 positive cases. We had 59 in August, 71 in September, and 74 in October.”  

Last week at Cook Children’s, 11 out of 229 patients tested for Salmonella were positive, resulting in a 5% positivity rate.  

Dr. Felton, Dr. Martin, and Dr. Rose-Stine provide answers to commonly asked questions about Salmonella.  

What is salmonella?  

Salmonella is a bacteria that can cause gastrointestinal illness and fever called salmonellosis. It is one of the most common causes of foodborne illness in the United States.  

What is the difference between salmonella and E. coli?  

Although salmonella and E. coli cause similar illnesses, they are different kinds of bacteria. E. coli more commonly produces a toxin that can lead to kidney damage, a condition called hemolytic uremic syndrome. This isn’t seen as often with salmonella.  

What are the symptoms of a salmonella infection?  

Symptoms of salmonellosis are diarrhea with blood and/or mucus, vomiting, abdominal cramps, and fever. 

How do children contract salmonellosis?  

Salmonella infection can be contracted by consuming contaminated food products, including poultry, eggs, produce, infant formula, and water. It can also be spread through contact with infected animals, like reptiles and birds, or other people who are infected if strict hand hygiene isn’t followed.  

Is salmonella contagious?  

Yes, salmonella is contagious and can be spread by person-to-person contact or by touching contaminated surfaces. The incubation period usually is between eight and 72 hours following exposure. You may be asymptomatic during this time.  

Salmonella is not as contagious as the viral stomach bugs we often see.  

How can parents and caregivers prevent infection?  

We can prevent infection with proper hand washing, especially before eating and after touching animals. Make sure that your counter spaces and sinks are clear of any bottles, sippy cups, or dishware before washing any fruits or vegetables. Cook and prepare all poultry and meat products appropriately. 

Only use FDA-approved formulas for your infants. Thoroughly clean all bottles, pacifiers, and toys before handing them to your children.  

How are salmonella infections treated?  

Treatment primarily involves rehydration and rest. Infants less than three months old or children with moderate to severe illness may receive antibiotics. These infections usually clear on their own.  

What should parents do if they think their child has a salmonella infection?  

If you are worried about your child having salmonella, please contact your primary care physician. He or she can run stool studies to confirm the diagnosis.  

Unless your child has blood, mucus, or fever with their diarrheal illness, it’s likely a stomach virus and not salmonella. Keep your child at home and make sure they hydrate!  

If your child is acutely ill or if you are concerned about dehydration or prolonged fevers (100.4 degrees Fahrenheit for five days or greater) please bring your child to the Emergency Department for an evaluation.  

The rising prices of eggs, meat and other foods can make the cost of groceries hard to swallow these days.

But knowing some tricks for savvy shopping could help cut your grocery bill without sacrificing the nutritional value of the food you buy.

There’s no better time than National Nutrition Month -- in March -- to talk about the importance of fueling children and adolescents with the optimal foods for the growth and development of their bodies and brains. What we eat impacts energy, the risk for obesity, certain diseases, blood sugar levels, learning and more. 

Guidelines from the U.S. Department of Agriculture lay out the core elements that make up a healthy diet: Vegetables and fruits of all types and colors; whole grains, dairy including milk, yogurt and cheese; proteins including lean meats, seafood and nuts; and oils including vegetable oils. Children and teens need a variety of nutrients, such as calcium for strong bones, protein to build muscles, iron for oxygen-rich blood and fiber for easier bowel movements.

Kaitlin Smith, M.S. R.D. L.D. meets with patients in the Cook Children’s Endocrinology Clinic for issues such as diabetes and obesity. Smith and her dietitian colleagues at Cook Children’s provide education on weight management, counting carbohydrates and other nutrition-related topics.

In recent months, she said, more families in her consultations have voiced concern about inflation driving up the price of healthful foods. When the subject comes up, Smith coaches those families on affordable ways to eat nutritiously.

“It doesn't have to look like you're buying grass-fed beef or free-range chicken. That's what a lot of people picture, is we have to buy these expensive health foods or have top-of-the-line everything, and that's not true,” she said.

Smith outlined a few strategies for nutritional value at lower cost:

• Buy frozen or canned vegetables and fruits. “You're still getting good nutrients. They’re going to last longer, and it’s usually cheaper.” Look for fruit cups with fruit juice, not syrup.
• Seek out the more nutritious versions of food – for instance, brown rice instead of white rice, whole-grain pasta instead of pasta containing refined flours. “You're getting more nutrition for your dollar.”
• Eat more beans. “Beans are so affordable and nutrient dense. Beans of any kind are a great source of protein, fiber and iron.”
• Stock up and freeze meat when it goes on sale.
• Buy generic. Name-brand labels tend to cost more for foods with the same nutrient components as the generics.

The Academy of Nutrition and Dietetics points to additional key steps for preparing nutritious meals on a tight budget. How? Stick with a shopping list. Incorporate meatless meals a few days each week. Buy nonperishable staples, such as dried beans and lentils, in bulk. Use produce and other perishables first. Eat leftovers the next day for lunch. Freeze what you won’t eat right away.

“The key to smart, budget-friendly grocery shopping is planning ahead,” according to the Academy. “Plan meals around fresh produce, lean protein foods and low-fat dairy items that are on sale and in season to save money while eating healthy.”

Take breakfast, for example. Smith recommends oatmeal with a little milk and fruit as a low-cost option. Lunch could be turkey and cheese on whole-wheat bread, with a side of carrots or fruit.

“We have protein, we have fiber, we have fruits and vegetables available, and that's way cheaper than if you picked up a sandwich at a drive-through place,” Smith said.

For dinner, Smith suggests stir fry using a bag of mixed vegetables and a little chicken or beef over noodles or rice. Frequent dinners in her home consist of burrito bowls made with brown rice, black beans, avocado and cheese – affordable, and yummy to her young son.

Families can stretch their food dollars by turning to recipes such as Slow Cooker Vegetarian Chili Mac - Kristine's Kitchen (kristineskitchenblog.com), which yields six servings at a cost of $1.66 per serving. Smith pointed out that a fast food meal for one person costs $6 or $7 on average. 

“For the amount of money that you're spending on fast food or convenience foods, a much more nutritious option can be made at home. You’re getting less calories, less fat, less salt from not eating as many of those highly processed foods,” she said. “And if you're cooking at home, there are usually leftovers that you can eat throughout the week, which saves you money. It’s an all-around better option.”

Smith encourages families to take small steps to improve their nutrition routine. Changing too much all at once probably won’t establish a lasting habit, she said.

“Healthy eating does not have to be perfect,” she said. “Even if we swap out one to two fast food meals per week, that is still progress. Incorporate a vegetable into one meal every day, and then just build off of that. Just try to make realistic goals that are attainable for your family.”

National Nutrition Month highlights the importance of wholesome foods – and the dietitians who help children and teens make informed choices about what they eat. 

“I love simplifying healthy eating for my patients and reminding them that it doesn't have to be about a fad diet or expensive supplements or expensive health foods. I just love when I can empower people to take ownership of their health and make those small consistent changes to reach their overall health goals.”

By Eline Wiggins and Sydney Hanes. Video by Tom Riehm.

Stepping into a world of color, cowbells echo down the hallway, marking the opening of Cook Children’s Medical Center - Prosper on Jan. 9, 2023. Staff members, patients, and families are a part of something new and feel the buzz of excitement in the air. In the first 50 days, the medical center staff has already provided excellent care as new patients and their families enter the doors.

The newly-built campus provides world-class medical care to children living in the northern sector of the Metroplex. The 23-acre Medical Center at Prosper cares for patients with an emergency department, a surgical and procedural floor, an infusion center, an outpatient imaging center, a retail pharmacy, an inpatient unit with medical-surgical and pediatric intensive care, and two floors of shell space for future needs. 

Since opening day, the Cook Children’s Prosper team has shared smiles and pinky promises with patients. Families and patients explored new floors and new departments throughout the medical center. They met new faces and built relationships with providers who they will know for many years to come.

Here is a glimpse into the beginning of this new chapter in the 105-year history of Cook Children’s.

In the first 50 days, many patients, including Hannah Bland, were seen and treated at Cook Children’s Medical Center - Prosper. Hannah's mother, Megan Green said she is so grateful for the Medical Center in Prosper because it made it easier for their family to be together.

“Cook Children’s has been a part of our journey since day one," Green said. "I am so grateful for the Prosper campus because it has allowed our family to stay together during Hannah’s admissions. For the first time, Hannah’s siblings can come up to visit her and I am able to go home and check on them when I need to. I know that Cook Children’s knew the Prosper campus would be important for families, but I don’t think they realized what a significant impact it would bring to families like mine. Thank you, Cook Children’s!”

Photo caption: Left - Infusion Center Staff and Anthony Anani, M.D., supported patient Gavin Ellis. He was Prosper's first infusion center patient . Right - Megan Green, Hannah Bland and family say they are grateful for the opening of Cook Children's Medical Center - Prosper.

Teddy Bear Transport

Cook Children's Teddy Bear Transport connects patients and the Cook Children’s Promise from the Medical Center in Fort Worth to the Medical Center in Prosper. Teddy Lori Hill, RN Teddy Bear Transport, was a part of the first patient transport from Prosper to Cook Children’s Medical Center in Fort Worth.

“Everybody was very welcoming there,” she said. “It’s always fun to be one of the first ones to go. Everything just went like clockwork.”

The first OR patient

After months of preparation, each member of the surgical team was ready for the first patient to enter the operating room. 

“We were honored to welcome our first surgical patient,” said LaRisha Glover, nurse manager of surgical services at Cook Children’s Medical Center - Prosper. “Our team was filled with expectation and thrilled to finally work through processes that we have worked so hard on over the last few months. We are looking forward to serving the community and building long-lasting relationships.”

Photo caption: Donna Talreja (RN), Kathryn Dupre (RN), and Kelley Trotter (CST)

Pharmacy is open for prescriptions, medications and more

Our pharmacy team has been hard at work filling prescriptions for our patients, including the first non-sterile oral compound at the CCMCP inpatient pharmacy. 

Pharmacy Clinical Specialist Clifford Ho transferred from Cook Children’s Medical Center Fort Worth to Prosper. Cliffords’ favorite part of the first 50 days in Prosper has been “helping patients and families understand their medications and the time we get to spend with them.”

Retail pharmacy in Prosper

Prosper retail pharmacy provides a wide array of outpatient prescription services, including specialized compounded medications. Our lead technician and compounding specialist, Carmen Rodriguez, completed a compound for a CCMCP patient. Carmen is well-versed in medication compounding and was so excited to complete the first one in Prosper. The first compounded prescription was completed on Jan. 20, 2023.

“Opening a new retail pharmacy in Prosper has been thrilling," Rodriguez said. "The energy here is one of optimism and excitement for both the present and the future, and being a part of something so special is nothing as I have experienced before. Seeing patients in the building after months of hard work and anticipation has really energized my team and we are so excited for every new day and a new opportunity to serve our patients with excellence. Since compounding medications is something I am passionate about, I was so eager to make our first compounded prescription. It was fun having the team involved for one of our ‘firsts’ and we look forward to many more!”

Spiritual Care 

The Spiritual Care team offers spiritual guidance and emotional support to people of all faiths as well as those who practice no particular faith. Amanda Payne Lindsay, MDiv, is our Chaplain at Cook Children’s Medical Center - Prosper.

“The best part of the first 50 days in Prosper is seeing the amazing care that Cook Children’s provides to patients being brought to my hometown,” Lindsay said. “I grew up in this community (McKinney, about 15 minutes away) and love my community dearly. It has been such a joy to watch the place I love to work come to the community I love to live in.”

The Spiritual Care team provides prayer bears to patients who need encouragement or support after a painful procedure, during a lengthy hospital stay or during difficult times. Prayer bears are a way to remind patients that they are not alone.

“It doesn’t matter if you are in Fort Worth or Prosper, giving out prayer bears is one of the favorite parts of my job,” Lindsay said. “It is the most tangible way we as chaplains are able to deliver comfort and joy to even our littlest patients. I am so happy we are carrying this 25-year-old tradition on here in Prosper.”

Successful Joint Commission survey

Cook Children's Medical Center - Prosper had a successful Joint Commission survey. The Joint Commission evaluates, accredits and certifies more than 22,000 health care organizations and programs in the United States for the highest standards, safety and quality.

Surveyors were very complimentary of the Cook Children’s Medical Center – Prosper culture and alignment with our Promise, “Everything for the Child.” They also loved the facilities, with its unique features, one-of-a-kind design elements and beautiful aesthetics at the brand-new campus.

Henry Ford once said, “If everyone is moving forward together, then success takes care of itself.”

“What an amazing last few days!” said Kevin Greene, Vice President and Administrator at Cook Children’s Medical Center – Prosper. “The culmination of hundreds of hours and countless late nights all came together to produce a successful Joint Commission survey for Cook Children’s Medical Center - Prosper. I could not be prouder to serve alongside so many amazing health care professionals all committed to our Pinky Promise and North Star - Everything for the child!

“This is just the beginning of our commitment to providing world-class pediatric care to every child in our care and our communities. Most grateful.”

Pediatric Intensive Care Unit

The Pediatric Intensive Care Unit (PICU) cares for children with life-threatening illnesses or injuries. The unit also cares for children recovering from procedures such as surgeries. 

Zaccheaus Chimedza, PICU RN, said his favorite part has been the team that he gets to work with.

“Having my son here as a patient really made me appreciate the amazing care we give here and the team I get to work with even more,” Chimedza said.

Photo caption: Zaccheaus Chimedza, PICU RN

Social Work

Social Workers provide ongoing supportive counseling and resources for patient families. Social Worker Riley Mullahy, MSW, is one of many social workers at Prosper who help patient families.

“It’s been amazing to work with the families out here and feel like we are really making a difference for the community of Prosper. I’ve also loved the amazing team that I get to work with,” Mullahy said.

Photo caption: Riley Mullahy, MSW, Prosper Social Worker

Lab

Amanda Pulley, Manager Laboratory Operations said it was exciting to begin working in the lab, including when the first specimen came down the tube station.

“The first 50 days have been one of the most memorable and rewarding times in my career as I’ve watched a team of very intelligent, passionate lab professionals, apply their unique skill sets to provide efficient, quality care,” Pulley said. “We handpicked this team to set the standard here at CCMCP in the laboratory, and I couldn’t be prouder of the work we have accomplished, the work we continue to do, and the work we are yet to do. Knowing we are providing quality care to the community we live in, makes all the long hours and hard work worth it. I am confident that we have set a foundation, that we will continue to grow from, for years to come.”

Food and Nutrition Services Team cooks up great meals and cookies for Cookie Wednesday

The Food and Nutrition Services team connects all patients, families and employees when it’s time for a meal or snack, or even just some time to relax in the cafe.

The team said their favorite is “the fun we have working together and providing staff and patients with thoughtful and delicious food. We get to nourish people’s bodies and spirits here.”

Food Services is also bringing the tastiest Cook Children’s tradition, Cookie Wednesday, to Prosper! Each Wednesday afternoon, freshly baked, warm cookies are available from 11 a.m. to 7 p.m. in Over the Moon Hospital Cafe for $1 each. Patients, families and staff members are invited to stop by to enjoy a variety of delicious cookies!

“People look forward to it every week,” said Food and Nutrition Services Manager and Executive Chef DeWayne Pace. “People are asking if they can have cookies for breakfast!”

Photo caption: Ilham Assekkour, Lessby Navas, Macy Magee and Ana Aguilar

But what is the healthiest way for young competitors to muscle up? If you are raising an athlete, chances are you’ve heard a coach tell your child to do just that. Bulk up. Gain weight. Get stronger. Improve your power.

The natural inclination of any driven young athlete can be to hit the weight room and add calories to pack on the pounds. But it’s not that cut and dry.

“When we tell a 14-year-old to bulk up, they’re immediately going to think that they need to start lifting heavier and heavier weights,” said Jacky Arrow, PT, DPT, SCS, COMT, Cook Children’s clinical coordinator of sports rehab. “They may start trying things they have seen others doing and that they may not really know how to do. Weightlifting is great, but it could lead to issues and injuries if it isn’t done appropriately, and done with supervision and the right technique.”

All Things Are Not Equal

Muscles aren’t one size fits all. Every sport and what it requires of the athlete and their body size, shape and structure is different. What football demands of a future Division-1 lineman isn’t the same as what baseball demands of a pitcher, or soccer demands of a goalie, or tennis demands of a pro.

“There’s an important need in all sports for a general level of physical preparedness,” said Savana Turner, ATC, a certified athletic trainer at Cook Children’s. “We need to move well, have good mobility in our joints, have good strength and good flexibility. Then, when we’re getting into the higher levels of sports, a sprinter needs a different level of power than maybe a baseball pitcher. They need to be working on very differentiated programs that have the same base level, but can be specialized more into strength versus power versus endurance, depending on what their sport requires.”

Things like age and genetics also factor into a kid’s ability to bulk up. A child’s body can only do so much until it reaches a certain maturity. While kids and teens can improve their performance in a given sport by learning how to most effectively use the muscles they have, it isn’t until they hit puberty that they can see a change in muscular size associated with their strength programming.

“No scientific evidence indicates that participation in a supervised resistance training program will stunt the growth of children or damage developing growth plates,” said Nicole Pitts, D.O., a sports medicine physician at Cook Children’s-Prosper. “Although there is no evidence-based minimum age for participation in a youth resistance training program, all participants should be able to accept directions and follow safety rules. Generally, when youth are ready for sports participation, approximately ages 7 or 8, they are ready for some type of resistance training as part of a well-rounded fitness program. Then, I would say, they can progress to heavier weight around puberty but should wait to do powerlifting or Olympic lifting until they reach skeletal maturity.”

For some, making a big jump in size just isn’t in the cards.

“Some kids are just not going to get big,” said Carolyn Mullins, PT, rehab services manager at Cook Children’s Medical Center. “It’s not in their genetic makeup, and they need to keep those things in mind and be safe about choices that they’re making. You can push and push but if your body’s not built to be a lineman, then your body just isn’t built to be a lineman, and there is not a safe way to do it.”

Before your athlete jumps into the weight room or adopts a diet plan, the most important thing to have in place is supervision. Lean on professionals to design a program that is appropriate for your child and considers their age, progression through puberty, body type and sport.

Know the end game, too, be it increased velocity for the pitcher or girth for the lineman. Is the goal to add weight or gain muscle? What is the definition of “bulking up” for your coach, trainer and sport? Are you looking for more upper body strength or lower body strength, and why? Understanding what you are trying to accomplish and having a plan supervised by a professional will help you reach your goal while minimizing your risk.

The Building Blocks for Bulk

You need three things to build muscle.

●     Strength and resistance exercises that challenge the muscle.

●     A well-balanced diet that includes muscle-feeding protein.

●     Time for muscle recovery and rest so that muscle fibers can rebuild, making you less prone to injury.

Dr. Pitts, who knows a thing or two about the needs of elite athletes as a former professional tennis player, recommends starting your muscle-building journey by using your own body weight as resistance. Once you’ve mastered that, you can progress to very light resistance using lower weights with high repetitions before puberty. As you get older, you can increase both of these.

A good muscle-building program will include both training and nutrition. Without adequate nutrition, you don’t have the building blocks to increase muscle strength and size. But the right nutrition without the right training and practice won’t get the job done either.

Food is Fuel

All calories are not equal when it comes to a well-balanced diet that promotes muscle growth. A diet full of sugary drinks, junk foods and fast food may help you pack on the pounds, but it can lead to fatigue and poor performance, even for kids who seem to have an endless well of energy.

“Our society has been greatly impacted by childhood and adult obesity, so general advice to ‘gain weight and bulk up’ can be very challenging to navigate,” said Rachel Hill, RD, CSO, LD, CNSC, a registered dietitian at Cook Children’s Medical Center. “Being an active teen does not eliminate the risk that comes with a weight that is too heavy for the child’s frame or eating a diet that far exceeds the body’s needs or is laden with junk foods. While the risks of eating a junk food diet may not be obvious to a teen at first glance, they are robbing their body of essential nutrients for optimal growth, development, function and performance.”

As a general rule, kids should eat a diet rich in whole foods that includes a mix of carbohydrates, protein and fat. Doing so will not only fuel your body with healthy, energizing calories but also give you the vitamins, minerals, fiber and other nutrients you need for peak performance. Once puberty hits, males often require more protein and females more iron.

“Athletes need about 1 to 1.4 grams of protein a day per kilogram of body weight to help with muscle building and repair,” Dr. Pitts said. “It’s a little bit more than their non-athletic peers. So for a 150-pound athlete, having about 80 grams of protein, or 20 extra grams of protein compared to someone else a day, is ideal. If you end up going beyond that, the body doesn't always utilize it. A lot of times athletes will take three times the amount of protein that they need a day.”

Beware of using supplements to add protein. This can actually add more protein than the teen body needs. Supplements also may contain substances like creatinine, which can cause renal failure if used improperly and is not recommended for teens, according to Dr. Pitts.

When it comes to powering the athlete, timing is key. What you eat before, during, and after activity helps fuel your performance and recovery.

“The foods we eat provide fuel for our bodies in the form of calories,” Hill said. “Calories come from three sources: carbohydrates, protein, and fat. While all three are important for a well-balanced diet, carbohydrates are most important prior to a workout to provide enough fuel for the workout. Without enough carbohydrates, the body defaults to breaking down muscle to fuel the workout. Incorporating a little bit of protein into the pre- and post-event snacks can also help protect muscle mass.”

Teen athletes should eat a meal or snack at least 30 minutes before and after exercise to fuel their performance and protect the hard-earned muscle mass they’ve built.

Take A Break

Allowing time for your muscles to rest and recover isn’t slacking, it’s actually muscle-building. If the muscle fibers broken down during activity aren’t given the chance to rebuild, you’ll actually interrupt the muscle-building process, end up losing mass and make yourself prone to fatigue-induced injury. If you are strength training, don’t work the same muscle group two days in a row. Put one to two days of rest in between. The American College of Sports Medicine recommends two to three non-consecutive days of strength training per week for teens.

Dr. Pitts also warns about specializing in a single sport too early. Branching out into other sports creates a well-rounded athlete with cross-trained muscles and skills. It also protects the athlete’s mind and body from burnout.

“Taking care of your body as a whole is really important and is a really difficult thing for a child or a teenage athlete to keep in mind,” Arrow said. “It’s that end-game mindset. Sleep. Drink water. Eat a well-balanced diet. Participate in a broad variety of activities. Taking time off from your sport and focusing on moving well over putting more weight on the bar is the key.”

The bottom line if your teen wants to be an athlete to be reckoned with? Train well. Eat healthy. Play hard. Rest. And, above all, enjoy the game!

I encourage breastfeeding when possible, but FED is BEST. If breastfeeding isn’t working out for mom or baby, we have plenty of other options with formulas. There are so many types of formulas that the process of choosing which one is right for your baby may seem overwhelming.

What’s the difference between organic formula and non-organic formula?

Be comforted by the fact that all infant formulas are regulated by the FDA which requires a standard of basic nutritional needs. Both organic and non-organic formulas support the healthy growth and development of infants. The difference is organic formulas must be manufactured from organic milk that is sourced from cows eating an organic feed and have no added hormones or antibiotics, no GMOs, no artificial or synthetic ingredients and ingredients are grown without pesticides. Be aware that some organic formula brands that are only sold online are manufactured in Europe and do not have U.S. FDA approval, including some popular goat milk formulas.

What is the benefit of eating organic food?

There are dozens of scientific papers published on potential benefits of eating organic. In one U.S. study, eating an organic diet compared to a conventional diet showed a decrease in pesticides found in children’s and adults’ urine output but more research is needed to determine the connection between that and positive health outcomes. In another recent study, researchers found higher rates of antibiotic resistant E. coli bacteria in non-organic chicken. And in India, researchers recently determined that soil with organic fertilizer contains more nutrients, more good strains of bacteria and significantly lower concentrations of toxic heavy metals.

Do organic formulas have extra ingredients that make them better?

Many organic formulas advertise added prebiotics, DHA, ARA, lutein, and a variety of other ingredients to make formula as close to breast milk as possible. However, many non-organic formulas have these same added ingredients. Always read the label and ask your pediatrician if you have any questions.

Is there anything in organic formulas that is bad for baby?

A few organic formulas contain sucrose, which can cause excess weight gain and dental cavities.

Who should choose organic formula over non-organic formula?

Choosing organic formula over non-organic formula is a personal choice—not a requirement. If your household is committed to eating organic foods, you have the option to purchase organic formula for your baby. How nice it would be if ALL our food could be organic or fresh from a local farmer’s market, but that’s not how our food supply chain operates. And it’s okay. If cost isn’t a factor, eating organic foods and feeding your baby organic formula would be a nice bonus, so go ahead and purchase it if you’d like. But don’t feel bad by choosing the non-organic and generic formulas, as they have plenty of good nutrition for your growing baby.

Is this information cause for concern? Yes, but it’s not exactly new and sadly, there’s no easy fix for the problem.

The report is the result of a congressional investigation released on Thursday, Feb. 4. It says four of the nation’s largest manufacturers knowingly sold baby food with “significant levels” of metals that can impact brain development for babies and toddlers. Previous studies (which we have covered in the past) have found similar results but the significance of the increased levels is still not clear.

The latest investigation focuses on seven brands and the four heavy metals listed above: arsenic, lead, cadmium, and mercury. Each brand analyzed showed significantly higher levels of at least one heavy metal than allowed by the Food and Drug Administration (FDA). You may be thinking that organic brands are safer, but even they contained elevated levels.

Where are these metals coming from?

The chemicals in question are naturally occurring elements and are in the soil where crops are grown. This is why they are found in the ingredients of baby food, and are difficult to eliminate, even if you’re feeding your child organic brands or making food yourself.

So, what should we do?

We should:

• Ask government and industry leaders to make every effort to eliminate heavy metals from food where possible. This could mean changes at the production or processing level.
• Ask scientists to research the real effects of these amounts of heavy metals are on our babies as they grow up.

But what can you do as a parent?

• Remember that switching to organic or providing homemade purees probably does not significantly reduce risk. If you weren’t already doing these things, I wouldn’t suggest changing what you’re buying.

• Avoid high-risk foods, especially those without nutritional value. Some of the foods I don’t recommend include: 
  • Rice cereal
  • Teething biscuits
  • Rice-based puffs
  • Apple juice
     
• Provide a variety of foods over time. Sticking with one particular food may contain significant amounts of an individual metal and could cause higher risk for your child.

The licensed psychologists at Cook Children's have seen this issue throughout their careers. It’s a symptom of a feeding disorder she describes as “pocketing.”

Alaina Everitt. a licensed psychologist, said the issue of pocketing usually begins when children are young. The children may experience something painful, such as reflux or a sore in their mouth, and they find it difficult to eat.

The children then may begin a process of holding, spitting out or refusing food altogether.

Children who pocket food should be checked out by an occupational and speech therapist, even if they have had no other type of therapies or been diagnosed with any medical conditions, according to Everitt. She said those specialists can make sure there are no other problems, such as difficulty moving food around in their mouth with their tongue or if the tongue is weak. These children can usually be cured with basic therapy exercises to overcome these obstacles.

If it’s a sensory issue, more extensive therapy may be needed. Children with sensory difficulties, autistic children for instance, may need a lot of food for them to even feel it in their mouth.

“These kids will over stuff and pile food in their mouth and get the ‘chipmunk cheeks,’” Everitt said. “These children tend to like crunchy or spicy foods because they may have trouble tasting or feeling other foods because of sensory issues.”

Lots of toddlers will hold their food and that tends to be developmentally appropriate. If a child gets closer to age 5 then parents may have cause for concern.

As children get older, they become more skilled at pocketing food. The kids may keep their food in their cheeks until they discard it or the parents can’t get their children to swallow.

“It becomes a meal-time battle,” Everitt said.

Cook Children’s helps parents with a team approach to treating children with a feeding disorder. A pediatrician would help guide the child’s care. A dietitian may help the child find foods they can swallow. Speech and occupational therapists lead the actual therapy portion to teach swallowing and resolve sensory issues. Everitt comes in to help with any emotional or behavioral issues, such as anxiety or parent-child power struggles.

“Therapists have little tricks they teach parents; how to do the right type of massage or how to get in their child’s mouth with a vibrating tool as it helps them from a sensory perspective,” Everitt said. “These things can help children swallow easier. You also have to make sure they don’t have a swallowing problem at this phase and the speech therapist will help with that. If the kid has choked before or has trouble swallowing, why would they try to swallow? Even when that issue gets treated the kids are still scared and that’s when they come to me.”

I read the paper during my lunch hour this week. It seems to be a decent study (sometimes studies aren’t that good. Remember that the next time you see an inflammatory headline and try to always read the study, or at least the fine print, for yourself!)

The researchers claim that children who are given antacids or antibiotics in the first six months of life are more prone to “allergic conditions” – like allergies, eczema, asthma, food/medicine allergies, and so on.

The study looked at over 790,000 kids in the Military Health System database from 2001 to 2013. It was a pretty big study.

What it concluded was that if a child got an antacid medication (like Ranitidine or Lansoprazole, amongst others) or an antibiotic (Amoxicillin, Augmentin, Bactrim), the kiddo had a higher chance for those problems listed above.

Antacids in the first 6 months doubled the chance of food allergy. Antibiotics doubled the chance of asthma.

The general thought is that antacid medications and antibiotics mess with our “gut biome.” Those are the living organisms in our gut that help us digest food and help our immune system to know friend from foe.

We want lots of different “good gut bugs” living in there to help us out. When you use antacids or antibiotics early in life, the theory is that this diversity is reduced.

As a mom, I asked myself, “Did those two months my son was on ranitidine cause him to have his awful cantaloupe allergy?” The guilty feelings were already sinking in.

Stop right there! Let’s not feel guilty about this. We are always learning and medicine is always changing. Let’s move forward. Yes this study seems solid, but what questions can we ask about their study methods?

Maybe we’d have more knowledge of a true connection if each individual medication was studied, instead of all of them lumped together?

Maybe kids who deal with reflux or infections as babies are just more prone to allergies and illness in general later on in life?

Are military families living in or with environmental conditions which may predispose the kiddos to allergic conditions?

I don’t know the answers to these questions. But boy, is this article making me think!

Like any “big discovery,” do we need more studies on this same topic to reduce any bias and truly know if there is a connection between these medications and allergies? Absolutely. We’ve done similar studies on animals in the past, but now it’s time to do more studies on humans.

For me, as a pediatrician, I’m going to walk through these risks with my patients a little more thoroughly.

Children with reflux suffer. I watched it happen in my own kid. Do some of them need the antacids to survive? Absolutely (some kids lose weight with reflux). Will I try to talk parents of children with more “mild” cases of reflux out of it? Probably.

Children with bacterial infections need antibiotics. Will I make sure to be certain to use the “least strong” antibiotic I can muster so as not to kill off too many of the important gut biome? Absolutely.

This article will no doubt cause some strong opinions. If, in the end, we are using less medication to treat our children’s mild infant illness, I think it will be better for everyone. I look forward to reading more research on this in the future!

When I advise my 3 year old patients to wear helmets on their tricycles, then I end up with 10 year old patients who wear their helmets. It’s near impossible to convince my 10 year olds to START wearing a helmet.

Why do you think so many ED doctors end up advocating for car seat safety? They see the results of horrible car accidents that could have been prevented.

That’s how I feel about obesity prevention. Far and away, poor diet and a sedentary lifestyle wreak havoc on the mental and physical health of my patients – from young to old – those with poor lifestyle choices have a decreased quality of life. They come to see me with more illnesses, more headaches and most certainly more abdominal pain.

When I start talking to my families about diet, I try to give anticipatory guidance about offering fruits and vegetables and limiting processed foods. Toddlers and young children do two things really well – they don’t eat when they are not hungry and they stop eating when they are full.

We as parents, and grandparents, mess up their satiety cues by trying to get them to eat when they are not hungry and trying to get them to keep eating when they are full. Allowing children to control the amount of food they eat leads to a long term healthy relationship with food. Parents have control over what is offered but should not try to control how much is eaten.

Along those same lines, children are naturally conditioned to be outside and to be active. We as parents mess that up by keeping them inside in front of an iPad or video game. We have control over their media time.

I think focusing on healthy behaviors rather than BMI is a positive way to talk to parents. Most parents are doing 1 or more things right in the 5-2-1-0 recommendations. Kids are motivated to follow these recommendations, but they need their parents to create an environment at home that allows them to do so. This goes along with the thinking of the Blue Zones.

I do think there is value for using BMI as a tool. I usually show growth charts to families as an objective measurement of what is happening and then we turn to talking about healthy behaviors. But I do see a flattening of BMI with improved diet/activity choices. It is also not uncommon for me to see an increase in BMI and ask what has changed, and families are usually able to say – oh yeah, he quit playing soccer, or he doesn’t have PE this year….etc.

When you look at guidelines for treatment of obesity, the first thing you must have is motivation for change. If that is not there, you really can’t go forward. What if we don’t have to motivate people to change because they have been feeding their children correctly from the beginning?

About 3 percent of kids suffer from severe selective eating, to the extent that they can't eat out at a restaurant, said lead researcher Nancy Zucker, an eating disorders specialist at Duke University Medical Center in Durham, N.C.

Severely selective eaters are more than twice as likely to be diagnosed with depression or social anxiety, when compared with kids who'll eat anything, according to findings published online Aug. 3 in the journal Pediatrics.

Alaina Everett, a Cook Children’s licensed psychologist in Denton, says severe picky eating can be treated from a psychological/behavioral perspective as well as through oral-motor and sensory therapies and trying new foods for children who have severe selective eating can be terrifying.

“The fear is only intensified when parents make threats or express anger and frustration,” Everett said. “In our psychology department we emphasize the belief that kids do well if they can. Likewise they will eat well if they can. But there are obstacles that get in the way. Whether the original issue is a sensory processing disorder, oral-motor weakness or a gastrointestinal problem, all these kids have one thing in common, anxiety.”

From a psychological standpoint, these kids have had unpleasant experiences with food and the lingering trauma may be real. This is especially true for well-meaning moms who hide veggies in their kids’ favorite foods. If you have a seriously picky eater, Everett says this strategy will back-fire big time.

So how much anxiety can meal time actually cause?

“It is not uncommon in my practice to see children cry, scream, hide under the table, and quite literally shake at the sight of a novel food or when asked to join me at the table,” said Amanda Fyfe, a speech-language pathologist at Cook Children's in Arlington and Mansfield. “The anxiety severe picky eaters cope with is real and it can be intense. These kiddos often have months or years of negative food experiences fueling this fear, and unraveling it takes real work on everyone’s part. “

Fyfe says severely picky eaters:

• Have a significantly limited food repertoires (think 10 foods). These foods are probably similar in some way, although figuring out the rhyme or reason to what your little guy will or won’t eat can be mind boggling. It may be that his safe foods are the same color or have the same texture.
• Frustrate us with behavior that makes mealtime at home a catastrophe and eating out unheard of. He may refuse to eat with your family or cry and scream at the sight of the casserole you’ve so lovingly prepared.
• Refuse foods based on ALL sensory properties, including appearance, smell, texture, and taste. A picky eater may not even tolerate an offensive food on his plate. The sight of a non-preferred food may cause gagging, retching, and vomiting. Eating is more than simply chewing and swallowing. Interacting with, smelling, touching, and tasting are ALL important steps in the eating process. And disruption can occur at any step.
• May struggle to meet nutritional demands

“A child will not eat the broccoli and pork chops if you wait him out. He just won’t,” Fyfe said. “In fact, he may grow more and more rigid in his food selection because he IS hungry and grumpy. If a food or experience causes a child stress, discomfort, or pain, he will avoid it, plain and simple.”

Fyfe says these children are hypersensitive to foods in ways most of us might not even consider when planning our meals. Foods have to pass many tests before deemed acceptable for consumption, believe it or not, and severely picky eaters really put their meals to the test.

The first and possibly the most important test his dinner must pass? What it looks like. Children are acutely aware of the color of the food and may question why the color, shape, or size changes from bite to bite or from meal to meal. In addition, they might become overwhelmed by the smell of a particularly pungent food (think roasted broccoli, guys) and lose all ability to even consider tasting it. The texture of yogurt or pudding may cause a gag with incredible force. All of these reactions to food can lead to increased behavior disruption and meal time chaos.

“They can taste everything,” Everett said. “Zucchini pasta does not fool anyone and they are likely to stop eating pasta altogether. Presenting motivators like extra video game time can help, but it doesn’t solve the underlying anxiety. The scenario will just repeat itself when the next new food is presented.”

If your child shows signs of extreme picky eating, you will need some help. Talk to your child’s pediatrician about scheduling a feeding evaluation with a speech-language pathologist to determine the origin of the feeding woes and develop strategies to improve the eating experience for the entire family. A child psychologist may also be used if necessary.

http://www.npr.org/sections/health-shots/2015/08/03/428016725/could-your-childs-picky-eating-be-a-sign-of-depression

https://childhealthanddevelopment.files.wordpress.com/2012/03/kaytoomey.pdf

About the author

Amanda Fyfe is a speech-language pathologist at Cook Children's in Arlington and Mansfield. Speech/language pathologists focus on oral motor, speech, language and communication skills to enhance development, restore function and to prevent disability from pediatric conditions, illness or injury. Click here to find the closest Cook Children's Rehabilition Services near you.

The obsessively clean freak with a dozen napkins at meals and the dust pan and broom standing by! I see the crumbs falling to the floor, the grape jelly graze the side of the chair, and the sticky fingers raking through the hair as my daughter enjoys her meal.

As a feeding therapist, I know as her skill in feeding develops so will the awareness of her fingers, hands, face and mouth. 

I MUST wait until she is finished before I attack with my arsenal of cleaning supplies. Sitting with her, eating with her, and having fun with her while she explores her dinner are the best things I can do as a parent.

Maybe you’re wondering, “Will my walls always be covered in food splatters?” or “Why does she continue to refuse foods I know she should be eating to have a well-rounded and varied diet?” “Does everyone’s baby require a bath after each and every meal?” “Is it normal for more food to be in her hair than in her mouth?”

Take comfort, mama. You are not alone in your exasperation when it comes to feeding your child while trying to maintain some semblance of tidiness in your kitchen.

Did you know that a baby’s mouth and hand have the highest number of sensory receptors per square inch than any other part of the human body?

That means the mouth and hands are the most sensitive parts of the body when it comes to what the brain can take in and learn.

So what does this all mean for your dinner table? Put away the fine china and good linens and get ready to embrace the mess. Researchers in the UK "found that playing with food may actually help kids overcome a fear of new flavors and eat a more varied diet, a small study suggests."

Children need the chance to explore new foods and textures with all five senses. In a perfect sensory world, your little one should have the opportunity to touch, smell, and taste new foods unabashedly. So, set the paper towels aside and join in the fun!

Your child will “learn” both good and bad habits depending on the mealtime experiences they are afforded.

For instance, if your child is given peanuts and experience an allergic reaction, he will most likely begin to refuse peanuts!

Alternatively, if broccoli and green beans are offered during a family meal in a way that is fun and supportive, you might find your little guy eating them with gusto! But, don’t be disheartened if he turns his nose up at beets the first time you present them.

Research has shown children may instinctively refuse new foods to survive simply because they are new. In addition, it can take up to 15 presentations before a food is deemed worthy in your child’s eyes. However, with good exposure, no illness or bad consequences, and repetition, children will learn many foods are safe to eat!

What can you do to help your child become a magnificently messy and healthy eater?

1. Make meal times a routine at the table, in their chairs, with NO distractions.
2. Allow your child to explore the foods that you’ve given him with the opportunity to say, “I don’t like this” without consequences.
3. Don’t set your sights on the spoon: allow him to eat with his hands!
4. Let him PLAY! Think finger painting with yogurt or building a tater tot tower.
5. Relax while he digs in and gets his hands dirty. He is learning about the different properties of the foods we eat when he touches, smells, tastes, and looks at the foods that are on his plate.
6. Keep offering the foods you desire him to eat. Remember, experts have found it may take your child 15 times of trying a food to decide how they really feel about it.
7. Lead by example! Tuck into the meal with your child. It is important for our littles to see us eating the same things we are asking them to eat.
8. Try to have as much fun at the table as possible while still enforcing the rules of “manners”. Talk about your day, talk about your food, smile, laugh, and make faces in your cheese. 

Your child may not have developed the oral motor or sensory skills to support a healthy, well-rounded, adult-like diet. Be on the lookout for the following feeding “red flags”:

• Drowsiness or sleepiness at every feeding.
• Poor oral tolerance (spits food out, shuddering, gagging, vomiting)
• Able to chew but prefers liquids
• Frequent gagging
• Coughing and/or choking

If one or more of these signs describes your child, consider talking with your pediatrician about your concerns and a possible feeding evaluation.

Satter, E. (1987). How To Get Your Kid To Eat…But Not Too Much. Boulder, CO: Bull Publishing Company

About the author

Melanie Van Noy is a speech pathologist at Cook Children's.Speech/language pathologists focus on oral motor, speech, language and communication skills to enhance development, restore function and to prevent disability from pediatric conditions, illness or injury.

Ok, maybe we didn’t need a study to find that out, right? But new research does show how much pizza kids consume and how unhealthy too much of a good thing can be.

The study published in the journal Pediatrics focused on kids 2-19 years of age. The data found that pizza is a staple in most kids’ diet, taking in an average of 136 calories per day from pizza and that on any given day, about 20 percent of children and teens eat pizza.

This is not surprising, but on the days when children ate pizza that means more saturated fat, salt and calories. On those days when they do have pizza, teens eat 230 more calories per day and younger children average around 84 extra calories.

The study was conducted from 2003 to 2010. The bright side of the report was that the amount of pizza consumed during the study decreased by 25 percent.

So, what can you do at your house? Theresa Nash, director of Food and Nutritional Services at Cook Children’s, said start by making your own. She offers this recipe for healthy pizza crust that you can find on the Cook Children's Pinterest page.

What we commonly refer to as “whoa foods” from the Go-Slow and Whoa plan, should not be a staple in a child’s diet,” Nash said. “Just like a cheeseburger, you should focus on portion size, the type of toppings ordered, the frequency of how often a child or teen is making this type of food his or her meal. For pizza, parents should be aware of the toppings, the crust and the amount and type of cheese your child is eating.

Making pizza at home can be extremely easy and healthy, Nash said. The simplest individual pizza can be made using English muffins or flat bread rounds of various flavors. Utilizing a basic pizza sauce with a variety of healthy toppings such as veggies, grilled chicken or other lean meats can make your pizza unique and nourishing. Selecting vegetable toppings such as spinach, broccoli, bell peppers, mushrooms, onions and artichoke are just a few to have available. Going lighter on the amount of cheese, compared with the typical pizzeria and even selecting a ‘lighter” or lower fat version of mozzarella adds to a healthier pie.

There are many crust mixes and already prepared thin crusts available for purchase. Gluten free pizza mixes are obtainable if needed. If you going grain free or want to increase your vegetable intake even more, you may make a crust using cauliflower.

When eating out, Nash suggests parents should always go with the thinner crust:

At restaurants:

Thin crust cheese - 388 calories. You save 50 calories and 200 milligrams of sodium by opting for thin over regular crust, without sacrificing flavor. Always choose thin crust, no matter what the topping.

Mixed vegetable - 466 calories. Add spinach and broccoli to a thin crust and this is as healthy as restaurant-ordered pizza gets. “Now if only we could lower the sodium, which can add up to approximately 1,020 milligrams per slice,” Nash said.

Compared with:

Deep dish (cheese) - 640 calories.Two slices from a 12-inch deep-dish pizza have more than twice the calories, fat and sodium you would get with a thin crust.

The works/supreme - 606 calories. We bet you knew it was high, but did you know it would be this high? If you must have meat on your pizza, choose one kind. This meat “works” contains 12 grams of saturated fat and almost 1,400 milligrams of sodium in only two slices.

*The study was conducted by the Health Policy Center at the Institute of Health Research and Policy at the University of Illinois at Chicago.

About the source

Theresa Nash is the director of Food and Nutrition Services at Cook Children’s.Through medical nutrition therapy, a Cook Children's pediatric dietitian can help prevent and manage diseases that affect your child's health, fitness and overall well-being.Cook Children's has registered dietitians and dietetic technicians on staff to help with your child's nutritional needs from birth all the way through the teen years.

A few days later we went to an allergist who had to prick his back 100 times to tell me he is deathly allergic to tree nuts, peanuts, fish, shellfish and eggs. I learned this information almost 10 years ago and despite my best efforts to educate my son and everyone in my family, I still make mistakes. These *#!@ foods can be hidden.

Here’s my top 5 list of the strangest places to find deadly allergic foods:

1. Hamburger patties and meatballs. Eggs can be used as a binder in these.
2. Kids multivitamins. Check these for fish oil.
3. Frying oil. Ask every restaurant every time if they use peanut oil. Someone different could order the oil from the last time you ate there.
4. My own mouth. I stopped eating all nuts in case he drank after me or I gave him a bite from my fork.
5. Read all food labels. I have found egg in bubble gum.

Where have you found allergic foods? Please share.