Extension Foods and Nutrition, Cooperative Extension Service, Kansas State University

January/February 1996

What's New

Getting A Jumpstart on HACCP!

Food Safety

Kitchen Sanitizers

Assur-Rinse

Pasteurizing Eggs at Home

Facts About Lead in Ceramicware

You Asked It!

You Asked It! Rapid Response Center

Limited Resource

Armed Conflict Leads to Hunger

Need for Food Doubles, Supply Shrinks

Nutrition/Health

How Oral Health Influences Nutrition Status

Can Diet Trigger Headaches?

Measuring Body Fat

Seafood and Allergy

What Parents Can Do to Help Prevent Eating Disorders in Their Children

Children Are Not Little Adults: Nutritional Needs Are Unique

Diet During Pregnancy May Affect Child's Body Fat

Resources

New Water Faucets More Lead-Safe -- Resource Available

Consumer Publications Still Available

Getting A Jump Start on HACCP!
You are invited to attend a one-day, hands-on workshop to introduce you to the Hazard Analysis Critical Control Point (HACCP) concept for meat and food processors and foodservice operators. You will learn the seven principles of HACCP and how this system can be implemented in your establishment. You will also learn how food safety impacts the health of Kansas consumers and what can be done to minimize food safety problems in your operation.

HACCP is a preventive food safety program. It is a systematic approach to food safety that can be applied to all types of food and meat, and foodservice operators and food processors can produce high-quality, safe products for consumers in Kansas.

See the calendar on page 7 for dates and locations of the workshops. A registration form is enclosed for your convenience. You may contact Karen Penner at (913) 532-1672 if you need additional information. (KP)

Kitchen Sanitizers
Food Handling experts feel that hot soapy water used properly should protect you adequately against foodborne bacteria, but the water should be at 170 degrees or above! Kitchen sanitizers, such as mixture of bleach and water, can provide added protection.

A bleach solution of 1 Tablespoon chlorine bleach in 2 gallons warm water (75 F) for surfaces that will be rinsed off is recommended.

Remember that sanitation is the step after washing, because the effectiveness of chlorine is greatly reduced in the presence of organic materials. A meat board, equipment, or utensils can be properly sanitized only after being washed. (KP)

Assur-Rinse
Assure-Rinse is made by Rhone Poulenc to reduce foodborne bacteria on processed poultry (USDA approval is pending for beef and pork). It is a solution of water and food-grade trisodium phosphate; poultry is rinsed with the solution, immediately followed by a clear water rinse that removes the Assur-Rinse. According to Rhone Poulenc it is "nearly 100% effective against such bacteria as salmonella and E. coli, and has no effect on the meat's taste, texture, or appearance." (KP)

Pasteurizing Eggs at Home
Due to the recent concern about salmonella found in raw eggs, consumers have been advised not to serve raw or lightly cooked egg dishes, such as custard or eggnog.  In fact, the only safe way to prepare these foods was to use store-bought, pasteurized liquid eggs. However, we now have a procedure for pasteurizing whole eggs and egg yolks at home. The procedure is simple, but it requires constant attention.

For each beaten whole egg or egg yolk, add at least 2 tablespoons of liquid (water, juice, milk, flavorings, but NOT oil or margarine). Cook mixture slowly over med-low heat, stirring constantly, until it starts to bubble. Mixture should be slightly thickened and should coat a spoon. Stir constantly for at least 3 minutes. (If you have a thermometer, once temperature reaches 160 F. remove from heat) If mixture looks like it might curdle, remove from heat and stir rapidly. Return to low heat and continue stirring.

Remember these key points:

1. Give this procedure your undivided attention or you will end up with scrambled eggs;

2. Cook slowly over very low heat;

3. Stir constantly;

4. Watch for curdling and remove from heat at the first sign.

For egg whites that will not be cooked in recipes, meringue powder is still recommended. (RB)

Source: Georgia Egg Commission

Facts About Lead in Ceramicware
Are your ceramicware favorites, the cups and plates you use everyday, a potential lead hazard for you and your children? Probably not, because the really dangerous pieces of china are fairly rare. However, with a few helpful hints you can minimize the danger to you and your family.

The following hints can help you identify a lead-risk from ceramicware. Potential risk factors include:

1. "Old" china handed down from a previous generation. These heirlooms were made before lead was recognized as a hazard.
2. "Home-made" or "handcrafted" china, either from the U.S. or abroad, unless you are sure that the maker used a lead-free glaze or high-temperature, commercial firing practice.
3. Highly decorated, multicolored "inside" surfaces (the part that touches the food or drink).
4. Decorations on top of the glaze instead of beneath it.
5. Corroded glaze, or a dusty or chalky grey residue on the glaze after the piece has been washed. THIS TYPE OF CHINA COULD BE QUITE DANGEROUS. STOP USING AT ONCE.

It is relatively simple to minimize your risk to exposure to lead from ceramicware that you are not sure about. Follow these guidelines:

1. If you are not sure about the ceramicware, test it with a lead test kit. Several are available commercially (usually at hardware stores) and range from $10-$30.
2. Don't store food or drink in questionable china pitchers, bowls, etc.
3. Don't serve highly acidic food or drink in questionable china, especially to children.
4. Don't use a questionable piece of china in your everyday routine.
5. Don't heat or microwave in questionable china.

For more information about lead testing kits, contact the Rapid Response Center. For general information about lead risks and food, contact Office of Consumer Affairs, FDA, Mail Stop HFE-88, 5600 Fishers Lane, Rockville, MD 20857; or call 1-800-LEAD-FYI (RB)

Source: Environmental Defense Fund, National Safety Council

You Asked It! Rapid Response Center Q/A
A new feature starting this month will be a list of questions (with answers!) to actual questions fielded by the Rapid Response Center.

Q. Can freeze damaged tomatoes be canned or frozen?
A. Freeze damaged tomatoes should not be canned because they lose acidity. Freezing is fine.

Q. How do you estimate the dollar amount of loss for fruits lost due to a freezer failure?
A. Use the best commercial estimate from your local grocery store.

Q. How do you test for baking powder to see if it is still potent?
A. Put a little in hot water, if it fizzes, it is still good.

Q. Is the egg in prepacked Caesar Salad Dressing and Cookie Dough Ice Cream safe?
A. Yes it is safe because liquid eggs in prepared products must be pasteurized.

Q. I am looking for a list of equivalents for fresh spices and herbs compared to dry.
A. No such list that RRC could find, however, as a rule of thumb, 1/4 to 1/3 as much dry spice is needed for an equal amount of fresh spice or herb.

Q. What is the proper freezer temperature?
A. 0 degrees Fahrenheit or -18 degrees Centigrade.

Q. I have seen CaOH on a food label. What is it?
A. Lime

Q. What is Marsala?
A. Marsala is table wine that is used for cooking.

Q. Where can I find Canning instructions in Spanish?
A. Agricultural Information and Publications, University of California, Davis, CA 95616: (916) 757-8930. Two publica- tions, Home Canning of Vegetables (#21362) and Safe Directions for Home Canning Fruits and Tomatoes (#5175)

Q. Is potassium sorbate recommended as a preservative in cider?
A. No, pasteurization is the only recommended preservation method for cider. (RB)

Armed Conflict Leads to Hunger
As Congress prepares to cut foreign aid funding, a report released last week show that civil strife around the world puts 100 million people at risk of hunger. According to Countries in Crisis: Hunger 1996, a report by Bread for the World, the primary cause of hunger and starvation is man-made. Previously most famines were caused by natural disasters. According to the report, the majority of deaths from starvation are preventable through foreign assistance.

The Somali crisis in 1991-1992 is an example of international relief that was too little and too late. A decade of armed conflict resulted in the collapse of the Somali government. Drought and increasing banditry caused the displacement of millions of Somalis who suffered high rates of malnutrition.

The report recommends both long and short-term solutions to prevent crises and to deal with them when they do occur. The best development because it increases available resources and strengthens democratic communities. These communities are less susceptible to rulers attempting to increase ethnic tensions and are better able to withstand disruption without a serious humanitarian crisis. Other strategies include efforts to increase food production, promote education and agriculture, and reduce child mortality.

Sources: CNI October 20, 1995 Countries in Crisis: Hunger 1996. Bread for the World

Need for Food Doubles -- Supply Shrinks
According to a recent USDA report, the need for food assistance will double but international aid will shrink in the next decade. In the past, food aid averaged about 70% to 80% of needs. But as these needs grow over the next ten years, food aid funding is being cut or will not increase enough to keep up with demand.

Aid for world grain peaked in 1992-1993 at 15 million metric tons, with the U.S. donating 11 million tons, nearly 75% of all grain aid. Since 1992, however, global and US donations have dropped to eight million metric tons, with the US contributing less than half of the total. Many countries have reduced agricultural surpluses and kept less grain in government-owned stocks as they have implemented more market-oriented agriculture policies.

The report indicated that foreign assistance can help when it is given. The study shows that recipient countries do not become dependent upon foreign aid, and gradually require less assistance as their agriculture and economies improve. According to the report, the challenge is to find the most effective combination of food aid, development aid, and diplomatic resources to respond to rising food aid needs in a way which reduces demand over time.

Source: CNI, November 10, 1995 Food Aid Needs and Availabilities, USDA

Part 3. How Oral Health Influences Nutritional Status
Note: This is the last in a series of 3 articles on oral health in the elderly.

Little attention has been given to the effects of oral health on an elderly person's nutritional status. We know that malnutrition can generally contribute to physical and mental degradation but its significance for the oral cavity is unclear. However, available studies have suggested some intriguing results.

Sullivan et al studied veterans on a geriatric rehabilitation unit who had experienced a 5 percent involuntary weight loss within 6 months or 10 percent loss within the year before admission. In this group of frail elderly, the strongest predictor of involuntary weight loss was the number of general oral problems. More oral problems were also a strong predictor of 1-year post-discharge mortality. The authors concluded that they had found evidence of poor oral health being an important and potentially reversible contributor to significant involuntary weight loss. They suggest that such weight loss may be a more sensitive and specific indicator of the oral health-related nutritional problems than other tests. One of the easiest ways for health care providers to monitor malnutrition is to weigh patients often especially those at risk. Taking steps immediately to improve food intake can prevent further morbidity and increased mortality.

Chronic diseases and Oral Health: Estimates are that 86 percent of all aged suffer at least one chronic disease-not counting dental problems. Most people over 65 years have at least two medical problems and approximately one in four depend upon prescription drugs for daily activities.

Any disease, symptom, or drug that results in one or more of the following conditions can compromise oral health and thereby effect nutritional health and well-being. Their importance in any particular case varies greatly, of course, depending upon the severity of the symptoms and their number.

Chewing difficulties: While dentures can improve chewing performance, they are only about one sixth as effective as natural teeth. Those with dentures also took more drugs for digestive problems.

Painful mouth: A painful mouth from any cause, ulcers, accidents, vitamin deficiencies, surgery, etc. can compromise food intake and lead to nutritional deficiencies. When an older person's nutritional status is already borderline, even a short-term health problem can have serious consequences.

Aphthous ulcers such as Canker sores or ulcerative stomatitis can be painful and interfere with eating, swallowing and moving the tongue. Nuts, coffee, chocolate, and citrus fruits often cause flare-ups but abstinence does not prevent recurrence.

Sensitive teeth: The elderly generally experience reduced tooth pain and thermal sensitivity and have a higher pain threshold than the young. There are no known connections between this pain sensitivity and diet.

Sore tongue (painful, burning, itching, stinging): Care givers should pay particular attention to the tongue and mouth as well as the teeth if the patient cannot perform his/her own mouth care. Poor hygiene can also interfere with or distort food tastes.

Swallowing difficulties: Elderly are prone to choking, the 6th most common cause of accidental death in the United States. An overlooked complication of poor dentition and dry mouth is in the preparation of food boluses for swallowing. Caregivers should give special attention to swallowing difficulties.

Taste insensitivity and dysfunction: Many different kinds of pathologic and environmental factors can decrease and distort taste. Besides the conditions named above, these include dental diseases, damage to olfactory nerves, medications, and malnutrition. Non-verbal cues to such changes are increased or decreased appetite and excessive amounts of seasonings and sugar.

Tooth loss: Tooth loss can influence the quantity and kinds of fruits and vegetables, fibrous foods and red meats consumed. Tooth loss may also lower calorie intake leading to underweight.

Present findings do not support a strong association between adequacy of nutrient intake and different stages of tooth loss and use and non-use of dentures. Perhaps its because our modern diet is composed of primarily soft processed foods with little chewing required, nutrient intakes by the elderly are generally low or borderline and data and collection methods are inadequate. Thus it is difficult at this point to find significant correlations between tooth loss, nutritional status and compromised health.

Other problems:
Medications: Elderly drug use and abuse (over-medication) results in many types of oral symptoms that can effect nutritional status. A sample of their actions are poor appetite, increased numbers of oral infections and painful mouths, salivary gland pain and swelling, taste dysfunctions, rampant tooth decay, and xerostomia.

Both Palmer and Martin have noted the importance of saliva for it's immunologic, remineralizing, and oral-cleansing properties. Xerostomia (dry mouth from lack of saliva) is a condition commonly found in older persons. At least 400 drugs produce xerostomia as a side effect. These drugs include anticholinergics, antihistamines, antihypertensives, anticonvulsants, antineoplastics, antiparkinsonian agents, antidepressants, decongestants, diuretics and tranquilizers. Xerostomia, in turn, is one of the important risk factors for caries formation in adults.

Ways to relieve dryness and preserve soft tissues:

Take frequent sips of water or drinks without sugar. Pause often while speaking to sip some liquid. Avoid caffeine- containing coffee, tea, and soft drinks.

Drink frequently while eating. This will make chewing and swallowing easier and may increase the taste of foods.

Keep a glass of water by your bed for dryness during the night or upon awakening.

Chew sugarless gum. The chewing may produce more saliva.

Eat sugarless mints or hard sugarless candies, but let them dissolve in your mouth. Cinnamon and mint are often most effective.

Place a small piece of lemon rind or a cherry pit in your mouth. The sucking action helps stimulate saliva.

Avoid tobacco and alcohol.

Avoid spicy, salty, and highly acidic foods that may irritate the mouth.

Ask your dentist about using artificial salivas to help lubricate the mouth.

Use a humidifier, particularly at night.

Psychosocial factors and depression: Emotional factors such as depression and embarrassment about chewing handicaps and tooth loss can influence an older person to alter food intake. Likewise alcohol abuse can seriously alter nutritional status by substituting alcohol for more nutritious foods. (MPC)

Sources: Baxter, JC. The nutritional intake of geriatric patients with varied dentitions. J of Prosthet Dent. 51(2):164-168. 1984. Dry Mouth (Xerostomia). NIH Publ. No. 91-3174. National Institute of Dental Research, National Institutes of Health, Bethesda, MD 20892. 1991. Geissler, CA, & JF Bates. The nutritional effects of tooth loss. Am J Clin Nutr. 39:478-89. 1984. Greksa, LP, IM Parraga & CA Clark. The dietary adequacy of edentulous older adults. J of Prosthet Dent. 73(2):142-145. 1995. Martin, Wendy E. Chapter 6. Oral Health in the Elderly. In Geriatric Nutrition, the Health Professional's Handbook. Ronni Chernoff, ed. Aspen Publishers, Inc. Gaithersburg, MD. p 107-81. 1991. Palmer, Carole. Chap. 15. Nutrition and Oral Health of the Elderly. In Geriatric Dentistry. AS Papas, L Niessen, & HH Chauncey, ed. Mosby Year Book, St. Louis. p 264-82. 1991. Sullivan, DH, et al. Oral health problems and involuntary weight loss in a population of frail elderly. J Am Geriatr Soc. 41:725-731. 1993.

Can Diet Trigger Headaches?
Diet has long been suspected to be involved in headaches, particularly migraines. Experts estimate that 10 to 30 percent of migraine sufferers have diet triggers. Unfortunately, there is no single anti-migraine diet or even a specifically tailored diet that will fit a person all the time. Headache triggers are complex and interact so that whether or not a person gets a headache at any particular time can be unpredictable.

But for many people finding answers is worth the effort for you never get used to a headache. While 9 out of 10 of us get occasional ones, some 45 million Americans are plagued with chronic headaches. Of those numbers, between 16 and 23 million suffer migraines lasting anywhere from several hours to several days.

The majority of experts now believe that chemical disturbances within the brain are mostly responsible for setting off migraines. A neurotransmitter, serotonin, appears to be involved. Serotonin is a chemical that controls blood vessel changes -- a drop in serotonin causes the blood vessels in the brain to swell. This swelling sets off nerves that signal pain. A wide variety of factors -- weather changes, bright lights, smoke, stress, diet and menstruation -- can trigger the changes that lead to headache in susceptible people.

Determining the triggers can be tricky for the triggers can vary from time to time depending upon both internal and external cues. For example, diet and bright lights might not cause a headache unless a person's stress level is also high or for women, when menstruation is due following the drop in estrogen level.

Known diet triggers:

Amines. Tyramine and dopamine are amines that cause blood vessels to constrict and expand. When they cause expansion (swelling), the headache begins. The most common sources of dietary amines are aged cheeses like Cheddar and blue cheese, red wine, citrus fruits and chocolate. Smoked and pickled meats and fish, cold cuts, hot dogs, sausage and liver also contain amines.

Alcohol. Ethanol causes blood vessels to expand. But other substances in alcoholic beverages like tyramine and phenols in red wine and sulfites and congeners from fermentation processes can contribute to headaches. Red wine, champagne, Scotch and beer cause the most trouble. With all the holiday goodies, it's little wonder that many people develop a monstrous headache following a party.

Food Additives. Contrary to popular opinion, most experts do not believe that food additives like the sweetener aspartame and monosodium glutamate (MSG) trigger headaches. There is scant evidence that these two cause headaches, however, the nitrates added to processed meats may provoke headaches. Repeated trials with the suspected food may be your best bet for locating your triggers.

Skipping meals and cold food temperatures. Low blood sugars may help trigger a headache as can eating ice cream too fast.

Caffeine. Many people will get a headache when they discontinue coffee, tea, or soft drinks with caffeine. Coffee is the worst offender because brewed coffee can contain 2 to 3 times more caffeine than tea or cola. On the other hand, a little caffeine can help relieve a headache because small amounts of caffeine will constrict blood vessels. With more caffeine, the vessels dilate, and you can get a rebound headache. Limit your caffeinated drinks to no more than two servings a day, according to Seymour Diamond, M.D., executive director of the National Headache Foundation and director of the Diamond Headache Clinic in Chicago. Some common drugs such as Excedrin and Anacin also contain caffeine. If caffeine is giving you a headache, cut down gradually. Abrupt caffeine withdrawal will trigger a headache.

New treatments. Not enough magnesium in relation to calcium in your blood stream has been found in some migraine sufferers. Studies with magnesium supplements and increasing dietary magnesium through plenty of plant foods, i.e. whole grains, legumes, green leafy vegetables, nuts and seeds can be important. Feverfew leaves are an herb that shows promise in reducing the pain and frequency of migraines; however the potency of feverfew in tablets is not standardized and the long-term safety of this herb is unknown. (MPC)

Source: "Heading off headaches: Can changing your diet detour pain?" Environmental Nutrition 18(6):1,4. June 1995.

Measuring Body Fat
Determining just how fat a person is may not be as easy as some people think. Electronic fat meters have become very popular in doctors' offices and fitness clubs. These machines called bioelectric impedance analysis (BIA) meters are not standardized and the tests may be inaccurate especially when used by poorly trained or untrained personnel.

The principle used in these machines is that electricity passes through body water faster than through fat. Electrodes placed on the wrist and ankle pass a very low and painless electric current through the body. The electric measurements through body water can then be used to calculate body fat.

Well-trained, experienced personnel are needed for accurate results. Results can be affected by the temperature of a person's skin, room temperature, time of last meal and body position.

A simpler and cheaper method for estimating body fat is the body mass index or BMI. To calculate your BMI:

• Multiply weight in pounds by 700.
• Divide that number by your height in inches.
• Now divide that number by your height in inches again.

Body Fat Targets

(MPC)

Source: Electronic Fat Meters May be Unreliable. Environmental Nutrition. 18(6):3. June 1995

Seafood and Allergy
"I can't eat fish. I'm allergic to it." Are people really allergic to fish or is something else causing their discomfort?

Often what people think is allergy is not a true allergy but some other kind of reaction to food. True food allergies are the result of sensitivities to specific proteins in foods that trigger an immune response. Adverse reactions to foods, however, can describe a wide variety of food-related discomforts including food intolerances, food toxicities, drug-like and metabolic reactions. These other reactions do not arouse the immune system.

Seafood, both fish and shellfish, is the third leading cause of food allergy (after eggs and milk). Its prevalence may increase as the popularity of fish continues to grow. Allergic reactions can involve the mouth including itching, "hives," and swelling. Common gastrointestinal complaints are nausea, vomiting and diarrhea. Respiratory symptoms include asthma, inflammation inside the nose and eyelids, and swelling of the larynx from either ingestion of the seafood or from inhaling seafood vapors. Most symptoms occur immediately, that is within minutes to one hour following exposure but reactions can occur up to 24 hours later. People who eat a lot of fish like Norwegians will have a much higher rate of "fish" allergy than those with little exposure. Children may "outgrow" their sensitivity.

Testing:
By itself, a positive reaction to a skin test is not diagnostic for any allergy, including seafood. Positive skin tests should be followed by testing with individual seafood species by an expert using approved procedures. The highest standard of testing is with a double-blind placebo-controlled food challenge in which neither the person giving the test nor the one receiving the test substances know which samples contain the suspected allergen.

Treatment:
Avoiding the offending food, of course, is the best treatment. With severe sensitivities, however, that may be difficult. For example, pollock is the basis for imitation crab, lobster, and shrimp and even can be used in beef and pork substitutes as part of hot dogs, ham and pizza toppings. Some breast-fed infants have been sensitized to cod via their mother's milk. Tiny particles of fish skin have been used to clarify some coffees and wines.

Patients with these super-sensitivities should carry injectable epinephrine. The "anti-allergy" drugs currently on the market do not effectively prevent reactions and should not be depended upon by patients to protect themselves from seafood reactions if they are severely allergic. Also they may be allergic to more than one species of fish, shellfish or mollusks. (MPC)

Source: Bush, Robert K. Seafood Allergy and Allergens: a Review. Scientific Status Summary, Institute of Food Technologists' Expert Panel on Food Safety and Nutrition. October 1995. Turner, Elaine. Food, Allergy, and You. North Central Regional Extension Publication No. 239. Rev. March 1993.

What Parents Can Do to Help Prevent Eating Disorders in Their Children
Eating disorders, especially anorexia and bulimia are being diagnosed more and more frequently.

Earlier studies estimated that one to five people out of 100,000 had anorexia and 5.5 people out of 100,000 had bulimia. Now studies show an increase to 8.1 out of 100,000 for anorexia and 11.5 out of 100,000 for bulimia.

A potential cause for the increase is the pressure that young people feel to be thin. As we learn more about the risks of obesity, it is easy to foster the idea that everyone must be thin to be healthy and an accepted part of society.

The National Eating Disorders Organization has published a list of ten things that parents can do to help prevent eating disorders in their children.

1. Avoid negative statements about body size, either your own or your child's. And avoid linking weight or body size to how happy you are with your child.
2. Learn about normal genetic differences in body shape and weight and teach your child. Help your child understand that weight gain is normal and necessary for development, especially during puberty.
3. Be an example to your child of taking people seriously for what they say, feel, and do rather than for how they look.
4. Watch for messages your child may get at school that promotes thinness. Encourage your school to include successful females in the curriculum so that the only female role models do not come from the media.
5. Avoid phrases that link body shape to personality or value. Discourage your child from using phrases like "fat slob", "pig out", or "thunder thighs".
6. Encourage your child to have interests and skills for success and personal expression that do not emphasize appearance.
7. Teach your child the dangers of dieting and the values of moderate exercise and healthy eating. Avoid the "good food" "bad food" dichotomy.
8. Encourage your child to be physically active and don't put your child on a diet except in rare cases when a physician has verified medical reasons.
9. Limit time watching television and discuss the images of females presented in the media.
10. Keep family meals relaxed and friendly. Avoid comments on your child's eating and conflicts at the table. Don't use food as a bribe or a reward.

In our zealousness to prevent obesity, we need to be careful about what we say and how we treat our children with regard to their weight. We could contribute to more severe problems than excess weight. (PP)

Sources: New York Times, Oct. 4, 1994 as reported by Community Nutrition Institute, Nutrition Week, Oct. 27, 1995. National Eating Disorders Organization Newsletter, Summer 1994 as reported in Healthy Weight Journal, Sept./Oct. 1995.

Children Are Not Little Adults: Nutritional Needs Are Unique
The new Dietary Guidelines for Americans will be published early in 1996. This year, for the first time, the Dietary Guidelines Advisory Committee has begun to recognize the unique needs of children. They have recommended that the government establish a committee to consider separate guidelines for children. And the American Dietetics Association has issued a formal statement which "supports exploration into the development of specific guidelines for healthy children".

The National Dairy Council recently surveyed leading health care and nutrition professionals regarding the dietary needs of children ages 2 to 18. About 75% agreed that separate dietary guidelines for children would be useful because children have different nutritional needs and the current Dietary Guidelines are too restrictive to allow for children's increased needs for growth.

Other findings include:

• Taste is seen as the leading factor influencing adult eating behavior and the choices they make for their children. Convenience and price were also important, but nutritional content was ranked as very important to parents by only one in four.
• Obesity is the most important nutrition issue facing children today. Lack of exercise was cited as the next most important issue.
• Children need more calcium and fiber in their diets.
• Children's fat needs are different from those of adults.

Respondents said that children need more fat than adults to support their energy needs for growth.

To order the complete survey results, write: National Dairy Council, "KIDS", 10255 W. Higgins Road, Suite 900, Rosemont, Illinois 60018-5616 (PP)

Sources: Nutrition Today, Oct. 1995 Community Nutrition Institute, Nutrition Week, Oct. 27, 1995.

Diet During Pregnancy May Affect Child's Body Fat
Results from a recent study at the USDA's Children' Nutrition Research Center (CNRC) show that a woman's diet during pregnancy may have a life-long effect on the amount and distribution of body fat in her adult children. They found that the offspring of nutritionally deprived pregnant rats were 28 percent fatter after puberty than those whose mothers received normal feedings. The animals were fed half of their normal amount during their third week of pregnancy (equivalent to the second trimester for women). These results support the findings of a study of the sons of Dutch women who were undernourished during their second trimester of pregnancy due to severe food rationing during World War II.

The CNRC researchers also found that if the pregnant rats were deprived of food during the first two weeks of gestation and then allowed to overeat during the third week, the offspring had more abdominal body fat. In humans, abdominal fat is linked to increased risk of heart disease and diabetes. (PP)

Source: Nutrition and Your Child, Children's Nutrition Research Center, Fall 1995.

New Water Faucets More Lead-Safe -- Resource Available
Now, for the first time, there are kitchen and bathroom faucets that are certified not to leach unsafe levels of lead into drinking water. High levels of lead in drinking water is a severe health hazard to young children. Up until now, all faucets leached some lead into the water. The National Sanitation Foundation (NSF) has released a list of the new lead-safe faucets, which use a new kind of brass with much lower amounts of lead. To obtain a free copy of the complete list of NSF-certified faucets, call (800) 673-8010. (PP)

Source: Environmental Nutrition, Nov. 1995

Consumer Publications Still Available
The following Consumer Publications are still available from the Government Printing Office or the Consumer Information Center, To order, make check or money order payable to "Superintendent of Documents" and mail to Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. To order by phone use Visa or Mastercard and call (202) 512-1800. (KP)