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The Healthy Family Meals Newsletter, Issue #107 New Vitamin D Recommendations!
October 17, 2008

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Kindy's Musings....

Now every week, as your family dietitian, I will be scoping out the most relevant research and news that you can use to help your family make healthy nutrition and wellness choices.


...about the food industry we shop in as parents and educators...and family nutrition and health issues today.

By now, you have probably heard all the talk about children needing more vitamin D. So what does that mean for you and your family? Read more about the report below:

American Academy of Pediatrics Announces New Rickets Report and Vitamin D Recommendations

A new Clinical Report from the American Academy of Pediatrics (AAP) released yesterday, titled the Prevention of Rickets and Vitamin D Deficiency in Infants, Children, and Adolescents.

Key Points/Overview of Report:

The new report doubles the amount of vitamin D the AAP recommends for infants, children and adolescents to 400 IU a day of vitamin D, beginning in the first few days of life. The recommendations were revised based on new clinical trials and past recommendations that 400 IU of vitamin D per day can be safely given to children to prevent or treat rickets and may provide additional health benefits.

According to the AAP report, babies that are exclusively and partially breastfed should receive a vitamin D supplement until they're drinking at least 32 ounces of formula a day. Children 1 year of age and older not consuming 400 IU of vitamin D from food sources, such as vitamin D-fortified milk, should receive supplementation. Parents should consult their pediatrician or a registered dietitian for individual guidance and answers to specific questions.

In addition to the Summary Below. Here is a link to the clinical report:

Dairy and Vitamin D:

Data from national food intake surveys reveal that, across all age-gender groups, increased intake of vitamin D is synonymous with increased consumption of dairy products. [4]

o 3 cups of vitamin D fortified milk provides 300 IU of vitamin D and 4 cups provides 400 IU of vitamin D.

o Some yogurts and cheeses are also fortified with vitamin D; check the food label or speak with a registered dietitian for guidance.

Vitamin D works with calcium to help build strong bones and reduce the risk of osteoporosis.

o The effect of vitamin D on calcium absorption is similar to a key and a locked door. Vitamin D is the key that unlocks the door and helps calcium to be absorbed in the body.

Consuming three servings a day of vitamin D-fortified milk not only provides vitamin D but also eight other essential nutrients such as calcium, potassium, phosphorus, protein, vitamins A and B12, riboflavin, and niacin, which contribute to overall health and reduced risk of chronic diseases.[5]


[1] Holick, M.F. J. Nutr. 135(11s): 2739s, 2005.

[2] Weisberg, P., K.S. Scanlon, R. Li, et al. Am. J. Clin. Nutr. 80: 1697s, 2004.

[3] Holick, M.F., T.C. Chen. AM J Clin Nutr. 2008 Apr; 87(4):10805-6S. Vitamin D deficiency: a worldwide problem with health consequences

[4] Keast, D.R., S.L. Hoerr, V.L. Fulgoni, et al. FASEB J. V19(4): A59 (abst. # 62.5), 2005.

[5] Miller, G.D., J.K. Jarvis, and L.D. McBean. Handbook of Dairy Foods and Nutrition. 3rd ed. Boca Raton, FL: CRC Press, 2007.

Read the latest food trends and happenings with the links below:





Beet and Fresh Onion Salad


This recipe is from the cookbook, The Savory Way by Deborah Madison. Deborah is the founder of the Greens Restaurant and the author of The Greens Cookbook, among many other vegetarian cookbooks.

4 to 5 beets

2 handfuls of arugula, mache, or beet greens or a mixture of the three

2 small fresh red or yellow onions

2 hard-cooked eggs

1 tablespoon of finely chopped parsley

Freshly ground pepper

The Vinaigrette:

1 tablespoons strong red wine vinegar

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard


3 tablespoons olive oil

2 tablespoons walnut oil


Pre-heat oven to 375 degrees.

Trim the beets and put them in a pan with water, cover with foil and bake until they are tender when pierced with a knife about 35 minutes. Let them cool; then slip off the skins and slice into rounds or quarters.

Wash and dry the greens and slice the onion into thin rounds. Quarter the eggs. Gently toss the sliced beet and onions together with all but a tablespoon of the vinaigrette. In another bowl, dress the greens with the remaining vinaigrette.

Lay the beets on the platter and set the greens around them.

Garnish with the eggs and chopped parsley and finish with a grinding of pepper.

SOURCE: www.

What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2008

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Thanks for reading and have a great week!

Kindy --Your Family Dietitian

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