Wednesday, 16 August 2017

5 Binky Basics: What You Need to Know About Pacifiers

5 Binky Basics: What You Need to Know About Pacifiers


5 Binky Basics: What You Need to Know About Pacifiers

Everyone seems to have an opinion about pacifiers, but the latest research sets the record straight.
Fact: Babies can get fussy. Fact: Pacifiers can, well, pacify them. These two pieces of information are unanimously agreed upon, but the rest of the "facts" circulating around the benefits or harm of pacifiers are more fuzzy. That's why we went to our experts to set the record straight once and for all.

    1. Pacifiers May Reduce the Risk of SIDS

    TRUE: Several studies have found a decrease in the risk of sudden infant death syndrome(SIDS) in infants who use a pacifier. "The periodic movement of your baby's mouth while sucking keeps him in a lighter state of sleep, so there is less of a chance that he will stop breathing," says Jennifer Shu, M.D., a Parents advisor and coauthor of Heading Home With Your Newborn. "Plus, having a paci in your baby's mouth helps to keep his airway open," she adds, which could also help decrease his risk of SIDS. The American Academy of Pediatrics (AAP) suggests offering a pacifier when you put your baby down to sleep for the night. However, this doesn't mean that you need to offer your baby one if he doesn't take well to using a pacifier at bedtime. And if your baby does use one to fall asleep, you shouldn't feel obligated to keep popping the plug back in when it falls out during the night either.

    2. Breastfeeding Newborns Should Never Use a Pacifier

    FALSE: The threat of "nipple confusion" often makes new moms shy away from pacifiers, and it's in part why the AAP has recommended that nursing babies wait to use pacifiers until about one month of age, when breastfeedingis well established. However, more and more experts are questioning this prevailing wisdom, especially now that pacifiers are thought to reduce the risk of SIDS. In fact, a recent study conducted by researchers at Oregon Health & Science University Doernbecher Children's Hospital, in Portland, found that the percentage of babies who exclusively breastfed actually dropped after pacifiers were banned from the Mother-Baby Unit, and more moms ended up supplementing with formula. "Some babies can't meet their sucking needs by feeding alone," explains Freda Rosenfeld, a lactation consultant in Brooklyn, New York. So there's nothing necessarily wrong with a newborn using a pacifier, if she is gaining weight well and has recently been fed. Just take care to not offer a paci to your baby instead of your breast when she might be hungry.

    3. Pacifiers Typically Cause Dental Problems

    FALSE: For most babies, there's no harm done in the first two years. Your child's mouth is so malleable that whatever change a pacifier may cause in the palate and teeth could correct itself. If your child continues to use the paci into toddlerhood, it can lead to malocclusion (when the teeth don't align properly), such as an open bite in the front or a cross bite in the back. However, it's not just the age at which your child gives up the paci that's important, but how vigorously he sucks, cautions Dr. Shu. Gentle suckers put less pressure on their front teeth and may be able to hold on to the paci longer, even until age 3. On the other hand, babies who have a more energetic suck can develop visible problems with their bite around 18 months.

      4. Using a Pacifier May Increase the Risk of Ear Infections

      TRUE: Older babies who regularly use pacifiers have a third more ear infections than those who stopped using them at 6 months, according to a study published in Pediatrics. Some doctors speculate that it's because sucking changes the pressure in the ears. This pressure difference may prevent fluid from draining through the tube that connects the middle ear to the back of the nose and throat. When fluid collects there, it can lead to infections. Still, the research isn't persuasive enough to make a case against pacifiers in general. And they're only a concern if a baby already suffers from frequent and recurrent ear infections, says Dr. Shu.

        5. You Need to Wash Your Child's Pacis Frequently

        TRUE: It's not news that they get germy--but just how dirty may come as a surprise. When examined under a microscope, used pacifiers were found to have fungi plus bacteria similar to E. coli on and within the nipple, according to recent studies by Richard Thomas Glass, D.D.S., Ph.D., professor of forensic sciences, pathology, and dental medicine at Oklahoma State University Center for Health Sciences. To eliminate some of the bacteria, experts recommend running your baby's pacis through the dishwater or hand-washing with hot, soapy water daily or whenever they're dropped. Store the clean, dry pacifiers in plastic zip-top bags for extra germ protection and during transport, suggests Dr. Glass. Plus, it's also a good idea to replace your pacifiers regularly

        Monday, 17 July 2017

        woman looking into fridge

        Your Pregnancy Meal Plan

        This plan is designed so that you can pick a different meal and snack for each day of the week; we've counted the calories for you. And you get to eat lots -- breakfast, lunch, dinner, two snacks (one calcium rich, one regular), and a treat. Woo hoo! All recipes are single servings, so this is a total no-brainer. The recipes here are an average of 400 calories more than a non-pregnant woman eats (exactly what you need during your second and third trimester).
        Total daily calories: 2200
        If your doctor says you are underweight, you'll likely need about 2400 calories a day: Add an after-dinner snack from the snack list or double the size of one snack during the day.
        If you started your pregnancy overweight, you'll likely need about 2000 calories a day: Only choose one snack each day.

        oatmeal

        Breakfast 1: Classic Apple-Cinnamon Overnight Oats

        Remembering to prepare these oats before bed may not be easy, but you'll love waking up to a pre-made breakfast. Pour one cup of nonfat milk over 2/3 cup rolled oats and stir in 1/4 tsp cinnamon. Cover with plastic wrap and let sit in the fridge overnight. In the morning, add 2 tablespoons chopped walnuts and a small apple (chopped).
        NUTRIENT TOTALS
        Calories: 448.3
        Protein: 19.6 g
        Carbohydrate: 65.3 g
        Dietary Fiber: 9.148 g
        Total Sugars: 24.2 g
        Total Fat: 13.8 g
        Saturated Fat: 1.84 g
        Cholesterol: 4.94 mg
        Total Omega-3 FA: 1.43 g
        Calcium: 560.1 mg
        Iron: 3.147 mg
        Sodium: 132.1 mg
        Vitamin D: 0 mcg
        Folate: 47.7 mcg
        Folic Acid: 0 mcg
        Egg Wrap

        Breakfast 2: Egg Wrap

        Craving some Mexican? This egg wrap will satisfy your early-morning munchies. Scramble one egg and one egg white in 2 teaspoons olive oil. Add 1 cup baby spinach and sauté until just wilted. Put egg-spinach mixture on a 10-inch whole wheat tortilla, along with 1/4 cup reduced fat shredded Mexican blend cheese and 1/4 cup salsa. Roll up and enjoy.
        NUTRIENT TOTALS
        Calories: 453.4
        Protein: 26.2 g
        Carbohydrate: 44 g
        Dietary Fiber: 6.86 g
        Total Sugars: .941 g
        Total Fat: 21.2 g
        Saturated Fat: 5.989 g
        Cholesterol: 231.5 mg
        Total Omega-3 FA: .164 g
        Calcium: 353.8 mg
        Iron: 4.448 mg
        Sodium: 856.6 mg
        Vitamin D: .438 mcg
        Folate: 123.6 mcg
        Folic Acid: 16.8 mcg

        Breakfast Sandwich

        Breakfast 3: Pear and Cheese Breakfast Sandwich

        An English muffin turns this traditional lunch-time sandwich into a fun breakfast option. Separate the two sides of a whole wheat English muffin. Place 1/2 of a large pear, sliced, on one half and top with a 1-ounce slice of cheddar cheese. Put both halves under the broiler for 2-3 minutes, or until the top browns and the cheese is melted. Sandwich the two halves together. Serve with the remaining half of the pear spread with 2 teaspoons almond butter.
        NUTRIENT TOTALS
        Calories: 447.5
        Protein: 15.1 g
        Carbohydrate: 64.5 g
        Dietary Fiber: 12.6 g
        Total Sugars: 23.2 g
        Total Fat: 17.5 g
        Saturated Fat: 6.914 g
        Cholesterol: 29.8 mg
        Total Omega-3 FA: .149 g
        Calcium: 314.7 mg
        Iron: 2.688 mg
        Sodium: 397.9 mg
        Vitamin D: .085 mcg
        Folate: 88.7 mcg
        Folic Acid: 0 mcg

        Pumpkin Parfait

        Breakfast 4: Crunchy Pumpkin Spice Parfait

        This breakfast is so tasty, it practically doubles as dessert. If you've got a sweet tooth, then you're in for a treat. Stir 1/3 cup canned pumpkin puree (not pumpkin pie filling), 1/4 teaspoon pumpkin pie spice and 2 teaspoons of maple syrup into 1 cup of nonfat plain yogurt. Put half of the pumpkin-yogurt mixture into a mug or glass, top with 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews. Pour on remaining yogurt mixture and top with another 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews.
        NUTRIENT TOTALS
        Calories: 455.4
        Protein: 20.7 g
        Carbohydrate: 68 g
        Dietary Fiber: 6.357 g
        Total Sugars: 21.9 g
        Total Fat: 13.7 g
        Saturated Fat: 2.825 g
        Cholesterol: 4.41 mg
        Total Omega-3 FA: .027 g
        Calcium: 552.2 mg
        Iron: 3.727 mg
        Sodium: 199.5 mg
        Vitamin D: 0 mcg
        Folate: 71.2 mcg
        Folic Acid: 0 mcg

        Bacon & Egg Frittata

        Breakfast 5: Bacon and Egg Frittata

        With this baked dish you get two breakfast faves -- bacon and eggs -- in one portable package. Preheat the oven to 350 degrees F. In a medium bowl whisk together 8 eggs with 1/4 tsp. salt and freshly ground pepper to taste; set aside. Cook and stir 1/4 lb. chopped lower-sodium bacon in a 10-inch non-stick, oven-safe skillet over medium until crisp. Pour the eggs over the remaining bacon in skillet. Sprinkle evenly with 1 Tbs. finely chopped chives. Transfer the skillet to the oven and bake for 10-12 minutes or until set. Makes 8 servings. Serve warm, cold, or at room temperature. Refrigerate for up to 3 days. Enjoy with a medium (16 ounce) nonfat decaf latte and an orange.
        NUTRIENT TOTALS
        Calories: 184
        Protein: 16 g
        Carbohydrate: 1 g
        Fiber: 0 g
        Fat: 11 g
        Saturated fat: 4 g
        Sugars: 0 g
        Calcium: 38 mg
        Sodium: 456 mg
        Stuffed Acorn Squash

        Dinner 1: Stuffed Acorn Squash with White Beans, Mushrooms & Wild Rice

        Stuffed acorn squash has tons of nutrients that all pregnant women need, but it's especially great for expecting vegetarian mamas. Cut 1 medium acorn squash in half horizontally; remove seeds. Place on a baking sheet sprayed with cooking spray, cut side down. Bake at 375 degrees for 45 minutes or until tender. While squash is cooking, sauté 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes. Add 1 cup cooked wild or brown rice and 1 Tbsp chopped pistachios to mixture and continue to stir until heated through, about 1 minute more. Set aside. Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese. Place in oven again and cook an additional 10 minutes.
        NUTRIENT TOTALS
        Calories: 641.7
        Protein: 23.6 g
        Carbohydrate: 110.2 g
        Dietary Fiber: 16.2 g
        Total Sugars: 6.101 g
        Total Fat: 16.5 g
        Saturated Fat: 3.59 g
        Cholesterol: 6.8 mg
        Total Omega-3 FA: .438 g
        Calcium: 362.5 mg
        Iron: 7.457 mg
        Sodium: 763.8 mg
        Vitamin C: 55.4 mg
        Folate: 198.2 mcg
        Folic Acid: 0 mcg

        Parmesan Chicken Tenders

        Dinner 2: Parmesan Chicken Tenders with Marinara Dipping Sauce

        Pregnant women need at least 60 g of protein each day, which shouldn't be a problem since this parmesan chicken is packed with it -- more than 50 g! Preheat oven to 475. Bread 5 ounces of chicken tenders by dipping in an egg wash made with 2 egg whites lightly beaten with a fork, then in 2 tbsp bread crumbs (preferably whole wheat) mixed with 1 tbsp parmesan cheese, 1/2 teaspoon oregano, 1/4 teaspoon dry mustard and 1/4 teaspoon garlic powder. Bake chicken tenders on a wire rack or baking sheet sprayed with cooking spray for 15 minutes or until chicken is cooked to 165 degrees internally. Serve with 4.5 ounces baked Alexia sweet potato fries (about 18 fries) and 1 cup steamed broccoli drizzled with 1 teaspoon olive oil and a squeeze of lemon juice.
        NUTRIENT TOTALS
        Calories: 649.2
        Protein: 50.9 g
        Carbohydrate: 69.6 g
        Dietary Fiber: 10.7 g
        Total Sugars: 19.7 g
        Total Fat: 22.8 g
        Saturated Fat: 4.002 g
        Cholesterol: 92.5 mg
        Total Omega-3 FA: .222 g
        Calcium: 231.4 mg
        Iron: 3.678 mg
        Sodium: 1171 mg
        Vitamin C: 68.1 mg
        Folate: 86.5 mcg
        Folic Acid: 11.1 mcg
        Food Folate: 75.4 mcg

        Pork and Pineapple Kebobs

        Dinner 3: Pork and Pineapple Kebobs

        Throw some of these kebobs on the grill for a healthier alternative to standard BBQ fare. Cut 4 ounces of pork tenderloin or boneless top loin roast into 1.5 inch pieces. In a zip-lock bag add juice of 1/2 a lime, 1/2 clove of chopped garlic, 1/4 cup juice from pineapple canned in its own juices and 1 teaspoon olive oil. Let marinate for about 30 minutes. Cut 1/2 of a medium red bell pepper and 1/4 of a medium onion into 1" pieces. Thread pork, pepper, onion and 1/2 cup canned pineapple chunks in their own juices, onto 2 skewers. Grill on a medium high flame until pork is cooked to an internal temperature of 145 degrees. Serve over 1.5 cups cooked bulgur wheat tossed with 2 teaspoons olive oil, 1/8 teaspoon salt and pepper to taste.
        NUTRIENT TOTALS
        Calories: 640.6
        Protein: 35.6 g
        Carbohydrate: 86.8 g
        Dietary Fiber: 15.2 g
        Total Sugars: 28.6 g
        Total Fat: 19.2 g
        Saturated Fat: 3.429 g
        Cholesterol: 71.4 mg
        Total Omega-3 FA: .187 g
        Calcium: 75.1 mg
        Iron: 4.212 mg
        Sodium: 366.8 mg
        Vitamin C: 103.2 mg
        Folate: 101.5 mcg
        Folic Acid: 0 mcg
        Food Folate: 101.5 mcg

        Easy Pizza and Salad

        Dinner 4: Quick and Easy Pizza and Salad

        You've probably heard that pregnant women need more iron, but did you know that pizza is a great place to find it? Heat an Amy's Organic Single Serve Pesto Pizza according to instructions. Serve with a salad made with 1 cup mixed greens, 1/2 of a sliced cucumber, 1 cup halved grape tomatoes, 1/2 cup canned chickpeas (rinsed and drained), 2 teaspoons olive oil, 2 teaspoons red wine vinegar and garlic powder to taste.
        NUTRIENT TOTALS
        Calories: 640.4
        Protein: 21.1 g
        Carbohydrate: 85.1 g
        Dietary Fiber: 13.6 g
        Total Sugars: 9.939 g
        Total Fat: 24.1 g
        Saturated Fat: 5.74 g
        Cholesterol: 15 mg
        Total Omega-3 FA: .087 g
        Calcium: 316 mg
        Iron: 8.733 mg
        Sodium: 1059 mg
        Vitamin C: 31.9 mg
        Folate: 92.3 mcg
        Folic Acid: 0 mcg
        Food Folate: 92.3 mcg

        Nachos

        Dinner 5: Dinner Nachos

        By using reduced-fat cheese and non-fat yogurt, we turned a traditional junk food into a calcium-rich dinner. Layer one ounce of corn chips with 1/3 cup kidney beans, 2 tbsp chopped olives and 1/4 cup shredded reduced-fat cheese. Bake in oven or toaster oven for about 10 minutes or until all ingredients are hot and cheese is melted. Top with 1/2 cup shredded lettuce, 1/4 cup chopped tomatoes, 1/3 cup salsa and 1/2 cup non-fat Greek yogurt.
        NUTRIENT TOTALS
        Calories: 656.8
        Protein: 36.9 g
        Carbohydrate: 70.4 g
        Dietary Fiber: 11.9 g
        Total Sugars: 9.806 g
        Total Fat: 29 g
        Saturated Fat: 7.082 g
        Cholesterol: 30 mg
        Total Omega-3 FA: .44 g
        Calcium: 712.1 mg
        Iron: 4.461 mg
        Sodium: 1517 mg
        Vitamin C: 9.557 mg
        Folate: 140.6 mcg
        Folic Acid: 0 mcg
        Food Folate: 140.6 mcg

        cheese and crackers

        Calcium-Rich Snack 1: Crackers and Cheese

        Soft cheeses may be out of your diet while pregnant, but pasteurized and harder cheeses are a great way to get the extra calcium you need. Spread 5 Triscuit whole grain crackers with 2 Laughing Cow light cheese wedges and top with 1 tbsp dried cranberries.
        NUTRIENT TOTALS
        Calories: 202.2
        Protein: 7.205 g
        Carbohydrate: 24.8 g
        Dietary Fiber: 3.017 g
        Total Sugars: 4.561 g
        Total Fat: 8.394 g
        Saturated Fat: .855 g
        Cholesterol: 20 mg
        Total Omega-3 FA: .096 g
        Calcium: 133.2 mg
        Iron: .806 mg
        Sodium: 685 mg
        Vitamin C: .014 mg
        Folate: 7 mcg
        Folic Acid: 0 mcg
        Food Folate: 7 mcg

        Peachy Crunchy Yogurt

        Calcium-Rich Snack 2: Peachy Crunchy Yogurt

        If you weren't a yogurt fan before you became pregnant, now is a great time to convert. A non-fat yogurt will provide you with lots of protein and calcium, but not a lot of sugar -- a perfect combination. Mix some flaxseeds into 6 oz container of Chobani non-fat peach yogurt with 2 tsp flaxseeds and 1 tbsp granola stirred in.
        NUTRIENT TOTALS
        Calories: 198.7
        Protein: 15.7 g
        Carbohydrate: 25.2 g
        Dietary Fiber: 2.002 g
        Total Sugars: 19.1 g
        Total Fat: 3.854 g
        Saturated Fat: .503 g
        Cholesterol: 0 mg
        Total Omega-3 FA: 1.065 g
        Calcium: 216.2 mg
        Iron: .543 mg
        Sodium: 67.1 mg
        Vitamin C: 1.298 mg
        Folate: 9.679 mcg
        Folic Acid: 0 mcg
        Food Folate: 4.06 mcg

        Blueberry Smoothie

        Calcium-Rich Snack 3: Blueberry Almond Smoothie

        Store-made smoothies can be loaded with sugar and often lack nutritional value. Replace the traditionally high-in-sugar frozen yogurt -- a smoothie staple -- with unsweetened soy milk. Blend 3/4 cup frozen blueberries, 2 teaspoons almond butter, 1 teaspoon honey, and 3/4 cup unsweetened soy milk.
        NUTRIENT TOTALS
        Calories: 202.5
        Protein: 6.878 g
        Carbohydrate: 25.6 g
        Dietary Fiber: 5.758 g
        Total Sugars: 6.495 g
        Total Fat: 9.478 g
        Saturated Fat: 1.004 g
        Cholesterol: 0 mg
        Total Omega-3 FA: .045 g
        Calcium: 271.2 mg
        Iron: 1.835 mg
        Sodium: 68.4 mg
        Vitamin C: 1.895 mg
        Folate: 25.3 mcg
        Folic Acid: 0 mcg
        Food Folate: 25.3 mcg


        Parmesan Popcorn

        Calcium-Rich Snack 5: Parmesan and Black Pepper Popcorn

        The next time you want to munch on something salty while in front of the TV, pick popcorn instead of potato chips. You'll satisfy your craving for some salt without the fat found in greasy chips. Toss 1/2 bag 94% fat free microwave popcorn with 2 tbsp parmesan cheese and black pepper to taste.
        NUTRIENT TOTALS
        Calories: 208.4
        Protein: 8.357 g
        Carbohydrate: 30.5 g
        Dietary Fiber: 6.026 g
        Total Sugars: .091 g
        Total Fat: 5.114 g
        Saturated Fat: 1.731 g
        Cholesterol: 8.8 mg
        Total Omega-3 FA: .019 g
        Calcium: 111.3 mg
        Iron: 1.199 mg
        Sodium: 527.9 mg
        Vitamin C: .021 mg
        Folate: 1.01 mcg
        Folic Acid: 0 mcg
        Food Folate: 1.01 mcg

        Peanut Butter Crackers

        Snack 1: Peanut Butter Crackers

        If you'e not a big meat eater, it's important to find other places to get your protein. Peanut butter is full of it, but it is also high in fat, so make sure to measure out a portion instead of eating it from the jar. Evenly distribute 1 tbsp peanut butter on top of 7 Kashi TLC snack crackers, then top each with another cracker to make 7 sandwiches.
        NUTRIENT TOTALS
        Calories: 206.1
        Protein: 7.748 g
        Carbohydrate: 20.9 g
        Dietary Fiber: 3.76 g
        Total Sugars: 5.208 g
        Total Fat: 11.3 g
        Saturated Fat: 1.647 g
        Cholesterol: 0 mg
        Total Omega-3 FA: .012 g
        Calcium: 44.2 mg
        Iron: 1.307 mg
        Sodium: 152.1 mg
        Vitamin C: 0 mg
        Folate: 11.8 mcg
        Folic Acid: 0 mcg
        Food Folate: 11.8 mcg

        Cashew Trail Mix

        Snack 2: Cashew Trail Mix

        Heart-healthy unsaturated fats, like those found in nuts, help your baby's brain develop while keeping you full. Mix 2 tbsp cashew pieces with 1/2 cup whole grain cereal like Nature?s Path Heritage Flakes, and 4 dried apricot halves, chopped.
        NUTRIENT TOTALS
        Calories: 212
        Protein: 5.763 g
        Carbohydrate: 30.4 g
        Dietary Fiber: 4.869 g
        Total Sugars: 11 g
        Total Fat: 8.675 g
        Saturated Fat: 1.571 g
        Cholesterol: 0 mg
        Total Omega-3 FA: .028 g
        Calcium: 15.4 mg
        Iron: 2.36 mg
        Sodium: 90.8 mg
        Vitamin C: .14 mg
        Folate: 13.2 mcg
        Folic Acid: 0 mcg
        Food Folate: 13.2 mcg

        Hummus

        Snack 3: Hummus

        Many dips and dressings are loaded with unhealthy fats and not much else. Dip veggies or pretzels in homemade hummus instead. In a food processor puree 1 15 oz. can rinsed and drained chickpeas, 3 tablespoons lemon juice, 3 tablespoons sesame tahini, 3 tablespoons water, 1 tablespoon olive oil, 1 clove finely minced garlic, and 1/2 teaspoon salt. Serve 1/4 cup with 1 oz. pretzels.
        NUTRIENT TOTALS
        Calories: 210
        Protein: 6 g
        Carbohydrate: 32 g
        Fiber: 3 g
        Fat: 7 g
        Saturated fat: 1 g
        Sugars: 2 g
        Calcium: 24 mg
        Sodium: 597 mg

        Soup and Bread