CAPE GAZETTE, Friday, September 26 - October 2, 1997 - 59
Infants and toddlers have special water needs
We know that water is the most
important nutrient for our body,
and we've been told to drink at
least eight glasses of water daily
to keep our body functioning
properly.
But what about children, espe-
cially infants and toddlers?
"Infants and toddlers have the
same, if not greater, need for good
hydration as adults," according to
Susan Kleiner, Ph.D., R.D., a nu-
trition consultant and author. "To
keep their hydration level bal-
anced, infants and toddlers must
take in the same amount of fluid
as they lose."
And, because of their body size
and make-up, they tend to lose a
larger percentage of their body
fluid during the day than adults.
"While the needs of breast-fed
infants are met through nursing,
parents of older infants (six
months or older) and of toddlers
should carefully monitor the water
needs of their children," she said.
"This "way they can make sure
they receive enough fluid."
Kieiner suggests that parents al-
ways keep water, as well as milk,
on hand to give older infants and
toddlers whether at home or out.
Providing children with good
quality water is as important as
ensuring they drink sufficient
amounts.
Parents should be aware of the
quality of water they give their in-
fants and toddlers, especially
when making formula, juice and
baby foods.
Apples
Continued from page 58
ing (with parsley): protein - 51
grams; fat - 35 grams; carbohy-
drate - 19 grams; fiber - 3 grams;
sodium - 757 milligrams; choles-
terol - 47 milligrams; calories -
606.
Herb-Crusted Pork Chops
with Sauted Apple Ribbons
Prep time: 15 minutes, cooking
time: 25 minutes, Serves 4
Sliced Fuji apples have a unique
ability to cook up tender but still
retain their shape, making them an
ideal variety to use for creating
"ribbons."
4 teaspoons plus 1 tablespoon
Dijon-style mustard
4 6-ounce center cut rib pork
chops
1/4 cup finely chopped fresh
parsley
1 tablespoon finely chopped
fresh or 1-1/2 teaspoons dried
rosemary
2 tablespoons butter
1 small onion, chopped
2 Fuji apples, cored and thinly
sliced
1/4 cup orange juice
2 tablespoons cider vinegar
Heat oven to 325 degrees F.
Spread I teaspoon mustard per
One common concern of par-
ents is lead, since infants and tod-
dlers are especially vulnerable to
lead toxicity.
Some homes and apartments,
especially those built before the
mid-1980s, may have lead in the
plumbing that can leach into the
water.
Also, lead service lines may
connect your house with the water
mains under the street.
You should check to see what
type of plumbing is used in your
home.
One way to safeguard infants
and toddlers (and parents, espe-
cially if pregnant or nursing)
against lead in the water is to filter
tap water through a pitcher, such
as those made by Brita.
The Brita pitcher eliminates 98
percent of the lead from water,
along with most sediment and
chlorine taste and odor, providing
fresh-tasting water as well as reas-
surance.
According to Brita representa-
tives, systems such as theirs cost
far less than bottled water and are
very convenient to use, providing
filtered, great-tasting water in just
minutes.
They suggest keeping their
pitchers readily-available on the
counter to use in making infant
formulas, juices, baby food and
for general household drinking
needs.
Parent's Guide to the Health Ef-
fects of Lead," send a self-ad-
dressed, stamped No. 10 enve-
lope (32 cents) to The Brita Prod-
ucts Company, P.O. Box 24305,
Attn: Parents Guide, Oakland,
Calif., 94623-1305. Or, for addi-
tional information, visit Brita's
Web site at <www.brita.com>.
Courtesy of Article Resource As-
sociation, <www.aracopy.com>,
email: <info@aracopy.com>.
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pork chop along outside edges.
Combine parsley and rosemary;
spread herb mixture over mustard
to coat.
In large skillet, melt l table-
spoon butter over medium-high
heat. Add two pork chops and
cook until browned - about 2 min-
utes.
Turn chops to brown other side;
transfer to baking pan. Repeat to
brown both sides of remaining
two chops; transfer to same bak-
ing pan. Place chops in oven to
finish cooking - about l0 minutes.
Meanwhile, add remaining but-
ter and onion to skillet; saute over
medium heat 3 minutes. Add ap-
ples; cook 3 minutes. Add orange
juice, vinegar and the remaining
tablespoon mustard to skillet; sim-
mer l0 - 15 minutes, stirring occa-
sionally, until liquid is absorbed
and apple slices are tender, but
still hold their shape.
To serve, place pork chops and
apple ribbons on platter or indi-
vidual plates.
Nutrition information per serv-
ing (with parsley): protein - 41
grams; fat - 26 grams; carbohy-
drate - 13 grams; fiber - 2 grams;
sodium - 214 milligrams; choles-
terol - 127 milligrams; calories -
455. For more information, con-
tact the Washington Apple Com-
mission at (509) 663-9600.
Courtesy of Article Resource
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