A new baby needs a lot of things. From bottles and car seats to high chairs and baby monitors, an expectant parent has a lot of decisions and purchases to make before baby’s arrival. Considering your baby will spend a great deal of time here, a crib is one of the most important things a parent will buy.
Whether you’re shopping for a brand new crib or receiving a hand-me-down from a relative or friend, remember to evaluate your baby’s resting place carefully to ensure it meets all of the safety guidelines. You can visit the Consumer Product Safety Commission (CPSC) website for information regarding all of these important safety standards.
There are many types of cribs available today, and parents will want to be educated about safety features and guidelines before choosing one for their baby. Here are a few helpful tips from the AAP:
- Make sure the crib meets current safety standards before purchasing it. As of June 28, 2011, new federal safety standards prohibit the manufacture or sale of drop-side rail cribs. The standards also require stronger hardware and increased durability.
- If you have a crib that was manufactured before the new safety standards were enacted, contact the manufacturer to see if they offer hardware to keep the drop side from being raised or lowered. Consider buying a new crib that meets the stronger standards, if possible.
- Read and follow the directions carefully for setting up, using and caring for the crib.
- Regularly inspect your crib’s screws and hardware, and tighten them as necessary.
- The mattress should fit snugly in the crib to prevent the baby from slipping between the mattress and the crib sides. As a general rule, no more than two of your fingers should fit between the mattress and the side of the crib.
- Do not use the crib if there are any missing, damaged or broken parts, and never substitute original parts with pieces from a hardware store. Always contact the crib manufacturer for replacement materials.
- Be sure to inspect every crib your child uses—from grandma’s house to the day care center—for safety.
- Visit the US Consumer Product Safety Commission website to see if your crib has been recalled.
- The slats of the crib should be no more than 2 3⁄8 inches apart, as widely spaced slats can trap the infant.
- All surfaces of the crib should be covered with lead-free paint, and the wood should be smooth and free of splinters.
Remember, your baby will spend many hours in his or her crib. Take special care to ensure that your baby’s sleeping place offers very little opportunity for injuries and problems. You can learn more about crib safety standards, as well as safe bedding practices by visiting www.healthychildren.org and www.cpsc.gov, or by contacting your pediatrician for more information.
Asthma is a lung condition that causes the airways to constrict and restrict airflow to the lungs. Asthma is the most common chronic illness in children, but it can also affect adults, according to the Centers for Disease Control and Prevention (CDC). If your child has been diagnosed with asthma, there are a number of treatment options available to help manage symptoms and asthma attacks.
The pediatricians at Johnson County Pediatrics conduct breathing and allergy tests to help determine whether your child's symptoms are caused by asthma.
Asthma Diagnosis and Treatment
More than 18 million people in the United States suffer from asthma, according to the CDC. Asthma causes inflammation (swelling) and mucus buildup in the airways that carry oxygen to the lungs, making it difficult to breathe and can result in an asthma attack. There are a number of risk factors and causes of asthma, and attacks are usually brought on by specific triggers that vary from person to person.
Asthma Symptoms Parents Should Look Out For
Some of the most common symptoms in children include:
- Coughing fits that are not caused by cold or flu (or that are aggravated by a cold or flu)
- Shortness of breath
- Chest pain and congestion
- Trouble sleeping and participating in sports or regular physical activity
Anyone can develop asthma, but some of the most common risk factors and triggers include:
- Family history and genetics
- Respiratory infections at a young age
- Air pollution
- Environmental allergens such as dust, mold, or pet dander
- Exposure to cigarette smoke
- Being overweight or obese
- Poor or limited physical activity
Asthma treatment varies depending on the severity of symptoms. Pediatricians may prescribe inhalers, medication, and lifestyle modifications to treat allergies and help to avoid triggers.
For more information about childhood asthma and allergies, contact Johnson County Pediatrics at (913) 384-5500 to schedule an appointment with a pediatrician today.
The tonsils are oval-shaped, pink masses of tissue on both sides of the throat. They are part of the body's immune system, designed to fight off bacteria and viruses that try to enter the body through the mouth. Sometimes common illnesses are too much for the tonsils to handle, and the tonsils become infected themselves. This condition is known as tonsillitis, an inflammation of the tonsils that can cause a sore throat and discomfort for your little one.
Tonsillitis is common in children, but it can occur at all ages. Many cases of tonsillitis in elementary-aged kids are caused by a viral infection, such as the common cold or flu. Bacterial infections, particularly streptococcus (strep), can also cause an infection of the tonsils.
If your child has tonsillitis, his or her main symptom will be a sore throat. It may be painful to eat, drink or swallow. Other common signs of infected tonsils include:
- Red, tender and enlarged tonsils
- Yellow or white coating on tonsils
- Swollen, painful lymph nodes in the neck
- Bad Breath
If your child’s symptoms suggest tonsillitis, call your pediatrician. Your child will need to visit a pediatrician to determine whether it is a bacterial or viral infection, which can usually be diagnosed with a physical exam and a throat culture.
If bacteria caused the child’s tonsillitis, then antibiotics may be prescribed to kill the infection. If a virus causes it, then the body will fight the infection on its own. Rest and drinking fluids can also help alleviate symptoms and ease pain. In some cases, if the child suffers from frequent episodes of tonsillitis or repeat infections over several years, your pediatrician may recommend a tonsillectomy, a common surgical procedure to remove the tonsils.
Because tonsillitis is contagious, kids should help protect others at school and home by washing hands frequently, not sharing cups or other personal utensils, and covering their mouth when coughing or sneezing.
Always contact your pediatrician when you have questions about your child’s symptoms and health.
A number of factors can cause a child to develop a headache, such as stress, lack of sleep, skipped meals and certain medications. Other times a child may suffer from a headache due to a common illness or infection, such as a cold or flu. And in serious cases, head trauma or an underlying condition such as meningitis could be causing the child’s headache. That’s why it’s important for parents to pay close attention to their child’s headache patterns.
Although it’s easy for parents to worry, most headaches in children are rarely a sign of something serious. However, parents should contact their child’s pediatrician if the child has unexplained or recurring headaches over a short period of time or on a regular basis.
Parents should also notify their pediatrician if the child’s headache is accompanied by one or any combination of these symptoms:
- Double vision, weakness in a limb or loss of balance
- Disabling pain that does not improve with over-the-counter pain medication
- Interrupted sleep
- Decreased level of alertness
- Change in personality
To help pinpoint the causes of your child’s headaches, parents should keep a diary of their child’s symptoms. Track when headaches occur, how long they last, the severity of the headache and if anything provides relief. Over time, your notes can help you and your pediatrician understand the child’s symptoms to reach a diagnosis and proper treatment plan.
Your child’s pediatrician may also ask you a series of questions to determine the source of your child’s headaches:
- Do the headaches follow a pattern or do they change over time?
- Has your child recently suffered a serious injury?
- What seems to help or worsen headaches?
- Does your child take any medications or have any past medical issues?
- Does your child have allergies?
- Is there a history of headaches in your family?
In many cases, a child’s headache may be relieved at home with simple care. Over-the-counter pain medications, rest and avoiding those triggers that prompt headaches may be enough to ease the pain.
Remember, headaches are not always a symptom of something more serious. However, parents should be mindful of the types of headaches their child has and how frequently they occur. If you suspect something is wrong or not normal, always contact your pediatrician for an appointment.
Kids and adults these days eat way too many simple sugars. I believe sugar is “The Great Evil” and we should limit it in our diets. Here are some basic rules:
1) Do not drink soda, lemonade, Kool-Aid, or flavored milk – unless at a party.
2) Do not drink juice – unless constipated.
3) Do not drink Gatorade or Powerade – unless exercising in over 90 degree weather for more 2 hours.
4) Drink water and white milk.
5) Eat fruits/veggies/Greek yogurt/cheese/nuts/nut butters for snacks, not crackers, cookies, chips, fruit snacks, candy.
6) Eat 2 fruits and 2 veggies a day, minimum.
7) EAT MORE PROTEIN: kids need 0.5 grams of protein per pound of body weight per day.
a. Toddlers 30 to 40 pounds need 15 to 20 grams a day
b. Kids 50 to 80 pounds need 25 to 40 grams per day
c. Teens more than 90 pounds need 45 grams for girls and 55 for boys
8) FAT IS NOT BAD: We all need fat to live. We need to be smart about what types we eat. Limit trans fats found in foods such as fries, chips, cookies, donuts, cakes, chicken nuggets, etc.
9) Forty percent of your calories should come from protein, 30 percent from fats, and 30 percent from carbohydrates.
The reason for all of these is that simple sugars get broken down in your system very quickly, get used or stored very quickly, which leaves you hungry very quickly. Eat protein and fat and you will feel full longer and keep your blood glucose levels lower and steadier overall.
This booklet provides some ideas of meals and/or entrees that contain less simple sugars and more protein and fat. If sides are needed, add in fruits or vegetables. Use less simple sugars like bread, rice, potatoes, chips. If your child is hungry after a meal, eat something with protein in it, or a fruit or vegetable. Not simple sugars like cookies, candy, fruit snacks, cereal, cake.
1. Steel cut oats: NOT instant oats. Prepare in the AM or the night before. Top with berries, chopped nuts, cinnamon, milk, peanut butter, granola or yogurt.
2. Eggs: Hard boiled eggs, soft boiled eggs, scrambled eggs, quiche, omelets, over-easy eggs, sunny side up eggs, “Toad in a hole” eggs, poached eggs. Keep trying different kinds until your kids will eat them. Top them with cheese. Put them in a tortilla.
4. Natural peanut butter – this means no sugar added. My favorite brand is Smucker’s Natural Creamy. Put it on toast, a waffle, or apple slices.
5. Greek yogurt. FULL FAT, NOT THE EVER-PRESENT LOW FAT VERSIONS. Top with berries, cherries, cinnamon, honey, granola.
6. Cold cereal. Be sure the following criteria are met so you aren’t feeding the equivalent of a bowl of sugar:
a.“Whole Grains” listed as the first ingredient
b. Sugar (or corn syrup, high fructose corn syrup, etc) is NOT listed as one of the first 2 ingredients
c. 4 grams of fiber per serving.
7. Last night’s dinner. Some kids just don’t like breakfast foods. Serve them leftover chicken, steak, pizza, enchiladas, a BLT, etc.
***Try to serve a fruit (NOT JUICE) with breakfast and milk to drink.***
Lunch Pack your child’s lunch on days the school lunch is nasty or nutritionally deficient. Oh wait, that might be every day!
1. Sandwich. Only use “Whole Grain” bread. Even better is “Stone Ground” or “Whole Kernel”. Don’t be fooled by “wheat flour” or “unbleached wheat flour” or “enriched wheat flour”. These last 3 digest way too fast.
a. Or use “Whole Grain” tortilla, English muffin, or pita bread. Add chicken, turkey, salmon, tuna or egg salad
b. Add lettuce, tomatoes, onion.
c. Add hummus, ketchup, mayo, mustard, relish, salsa.
2. PB and J. This can be a healthy lunch if “Whole Grain” bread is used and natural peanut butter is used. For the jam or jelly, be sure the first ingredient on the label is fruit, NOT sugar. You could replace the jelly with a sliced banana.
3. BLT with cheese. Use five pieces of bacon to make it more filling.
4. Soup. Choose one with real ingredients, not chemicals. Pack with cheese wedge and whole grain crackers. Send in a thermos so it will stay warm.
5. Any leftovers from dinner the night before.
See the next page for more lunchtime info,
6. Chili. Send in a thermos with shredded cheese and whole grain bread or crackers.
7. Turkey Club Skewers.
Prep time 15 minutes. Makes 8 skewers
· 8 slices whole grain bread (toasted & cut into fourths (3 pieces per skewer)
· 16 slices cheese (2 slices per skewer), any type is fine
· 8 slices bacon, cooked and cut into fourths (4 pieces per skewer)
· 16 slices of tomatoes or 16 grape tomatoes (2 per skewer)
· 16 small pieces of lettuce (2 per skewer)
· 16 slices of avocado, cubed (2 per skewer)
· Sauce, if desired (Thousand Island dressing)
· 8 large skewers
If using sauce, spread sauce on bread and skewer the piece with the sauce side facing down.
Next slide on a piece of turkey (folded into fourths), a piece of cheese, a piece of bacon, a slice of tomato, a piece of lettuce, slice of avocado, piece of bacon, slice of turkey.
Slide on another piece of bread and repeat steps above, finishing with a slice of bread with sauce side facing meat.
1. Crockpot Chicken Tacos.
Use “Stubbs Hatch Chile Cookin’ Sauce”. Cook on low in crockpot according to directions for 6 to 7 hours. Serve in tortillas with lettuce, cheese, tomatoes, and avocados. DELICIOUS!
2. Pecan Crusted Chicken.
Prep time 10/Cook 45 minutes.
· 1/2 cup spicy brown mustard
· 2 Tablespoons raw honey
· 1 cup pecans, crushed
· 4 boneless, skinless chicken breasts
Pre-heat oven to 350 F. In medium mixing bowl, whisk mustard and honey.
Pulse pecans in food processor until finely chopped. Pour into large bowl.
Blot chicken dry with paper towels. Roll chicken one breast at a time in mustard-honey mix, coat both sides.
Transfer coated chicken into pecan bowl and coat both sides.
Place crusted chicken into greased glass baking dish & sprinkle with sea salt. Bake 45 minutes or until juices run clear.
3. Paleo Chicken Fingers.
Prep time 10/Cook 16 to 18 minutes.
· 1 pound chicken tenders
· 1 egg, beaten
· 1/2 cup almond meal
· 1/2 teaspoon salt
· 3/4 teaspoon paprika
Heat oven to 425 F. Line large baking sheet with parchment paper.
Combine almond meal with spices on shallow plate. Place beaten egg in separate dish.
Dry chicken with paper towel. Dip in egg then almond meal mixture coating both sides. Place on baking sheet. Bake 16 to 18 minutes, turning over halfway thru, until internal temp is 180.
4. Bacon Lettuce Tomato sandwich
5. Turkey Club Skewers (See recipe with Lunch)
6. Bacon, eggs, fruit
7. Slow Cooker Cilantro Lime Chicken.
Prep time 10 minutes/Cook 6 hours
· 24 ounce jar medium or mild salsa
· 1 lime, juiced
· 1/4 cup fresh chopped cilantro
· 1.25 ounce packet taco seasoning
· 2 jalapeno peppers, finely chopped (optional)
· 4 to 6 boneless skinless chicken breast halves
In crockpot mix salsa, lime juice, cilantro, taco seasoning, peppers.
Add chicken and coat with mixture.
Cover and cook on low for 6 hours.
Serve with sour cream, crushed chips, rice, or in tortillas or tacos
8. Oven Baked Ranch Chicken Tenders
Prep time 8/Cook 16 to 18 minutes. Serves 3 to 4
· 12 chicken tenders
· 4 tablespoons olive oil
· 1 cup ranch dressing
· 1 tablespoon milk
· 1 cup Bisquick
· 1/2 teaspoon black pepper
· 1/2 teaspoon paprika
· 1/2 teaspoon salt
Preheat oven to 475. Line large baking dish with foil. Drizzle 2 TBSP oil over bottom of pan.
In large Ziploc, pour in ranch and milk. Add all tenders, zip back (get all air out), and shake or massage bag until all tenders coated. Marinate 15 minutes.
In large Ziploc add Bisquick, paprika, salt, pepper. Add marinated tenders to bag, zip up and shake until all tenders are coated.
Place chicken flat in baking dish, being sure they don’t touch each other. Drizzle 2 TBSP oil over top of chicken.
Bake 8 to 10 minutes (until underside golden brown), then carefully flip over and bake another 9-10 minutes.
Serve with extra ranch, BBQ sauce, etc.
Prep 10/Cook 10 – 15 minutes. Serves 2-3
· Flatout Light” Flatbread -- 6 carbs per flatbread - available at Hyvee, Walmart, Target, Hen House
· 9 ounces tomato paste
· 3 Tablespoons Italian seasoning
· 3 Tablespoons Italian seasoning
· 4 Tablespoons shredded parmesan cheese
· 1/2 cup shredded mozzarella cheese
· 1/2 cup shredded cheddar cheese
· Any veggies or meats you would like.
Preheat oven to 425 F.
Place flatbread on pizza pan.
Combine tomato paste and seasoning in bowl, then spread over flatbread
Sprinkle cheese evenly over pizza
Add any veggies or meats you’d like
Bake for 10 to 15 minutes
The recipes in this book came from:
- Dr. David Ludwig’s book Always Hungry
- Cookingclassy.com from Pinterest
- A Latte Food from PInterest
- Pip and Ebby from Pinterest-Sarah Fragoso’s book Everyday Paleo
- Amy Kyle – mom of four who feeds her kids “keto” diet.
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