COVID-19 Pandemic: Increase risk factors for childhood obesity

Childhood obesity is a major risk factor for obesity in later life, which is associated to health problems such as heart disease and diabetes. Prolonged school closures due to COVID-19 could raise risk factors for weight gain in children. Parents need to know about the significance of keeping their children active to lessen risk factors for childhood obesity even with school closures and social distancing.

During the pandemic, parents are finding it challenging to limit their children’s screen time and encourage physical activities — especially while balancing work, managing household chores, and supervising online school assignments. Closures of parks and public places have forced children to temporarily restraint from sports and other activities. Social distancing also reduces the chance for children to exercise and play outdoors. Another concern here is that increased screen time is connected with increased snacking. Families and children are dealing with increased boredom and anxiety, these sentiments eventually relate to overeating.

Regular exercise is vital for all, including children. Children will be more interested to exercise if the whole family participates, like yoga sessions at home, dancing together, walking the dog or family walks, etc. Many online services offer exercise videos especially for children. Work with your child to set an age-appropriate exercise goal, to encourage them to keep moving. However, for the following reasons, exercise is particularly important for children during the COVID-19 pandemic:

Prevent weight gain Exercise can help children burn calories and balance the effects of sedentary activities.

Reduces anxiety Exercise is a mood-booster and can help children reduce their stress levels and build emotional spirit.

Boosts the immune system Exercise has immune-boosting benefits that may help children and adults to fight off infections, including COVID-19.

Also, here are some healthy eating tips for your family.

Include fruits and vegetables in the diet give children freshly-cut salads, large batches of soups and stews. Take care to add foods rich in vitamin C like citrus fruits, foods rich in zinc, like whole grains, baked beans and nuts, in the diet. These foods can protect against viral infections.

Avoid processed and artificially-preserved food as they have high quantity of saturated fatty acids, sugars and salt. Eating freshly home – cooked food as it will be hygienic for children, hence reducing risk of infections. Adding milk and milk-based products like curd will help in maintaining good health, and food fortified with Vitamin D are useful.

Build up a stock of healthy snacks nuts, cheese, yoghurt (preferably unsweetened), chopped or dried fruits, boiled eggs, etc. Limit the amount of added sugar your child eats or drinks.

Drink enough water   It is recommended to drink a maximum of eight glasses of water per day for children age 9 and older.

A healthy diet along with regular physical activity can help children stay fit while schools are closed. Taking steps to reduce your child’s risk factors for childhood obesity during the COVID-19 pandemic and all year long will lay the foundation for a lifespan of good health.

Pulses & Legumes: An important component of vegetarian diet after bariatric surgery

Post-Bariatric surgery diet demands good quality protein intake. India, is pre-dominantly a vegetarian country, that’s why pulses and legumes become an essential part of the Indian diet, to fulfill daily protein needs. Apart from providing proteins, pulses also exhibit many nutritional values. Pulses are edible fruits or seeds of pod-bearing plants. Various varieties of pulses are available and are being used in various ways. Legumes (rajma, chholey, chana, lobia), husked-whole pulses (moong sabut, masoor sabut and urad sabut dal) and dehusked pulses (moong dhuli, masoor dhuli and arhar dal) are an important part of every Indian kitchen.

Especially in a vegetarian Indian diet, pulses are primary source of protein. The calorie content of pulses per 100g is almost similar to that of cereals but the they give about 20 to 25% protein that is double the amount of protein as compared to cereals. The per 100 g calorie value ranges between 315 to 372 Kcal and protein content ranges from 17 to 25 g/ 100g, legumes are generally rich in proteins and high fibre. Pulses contain calcium, iron, magnesium, zinc, potassium and phosphorus. Legumes are excellent source of B-complex vitamins. Antioxidant level is highest amongst Rajmah and Soyabean. Pulses generally generate low rise of blood sugar, due to their low glycemic index and provide more satiety than cereals due to the high protein content. During sprouting nutritive value is improved. Raw pulses do not contain vitamin C, however, it is synthesized during sprouting, as much as that sprouts can be substituted for fruits. Germination enhances concentration of n-3 and n-6 fatty acids, specially linoleic and linolenic acid and also PUFAs (poly unsaturated fatty acids) like EHA and DHA. Cowpeas (lobia), black gram (urad sabut dal) and Bengal gram (kala chana) helps in lowering high cholesterol levels. Fermentation of pulse based batters, like for idli and dhokla, improves nutritional value by increasing vitamin C and B-vitamins. Fermentation also improves availability of essential amino acids. Phytates present in legumes may play a protective role in reducing colon and breast cancer risk. Isoflavones present in Bengal gram may help reduce serum cholesterol levels if consumed over several weeks. Cluster beans (guar ki phalli) has been shown to reduce plasma cholesterol and improve blood sugar levels, with the help of guargum, a gel forming galactomannan polysaccharide present in it.

One medium katori cooked pulses and legumes provides 4 to 6 g protein and 2 serves should be included daily in the diet. Inclusion of different variations like cooked pulses, sprouts, pan cakes, cheelas, dhokla, kadhi and sambhar can make your daily diet interesting and variety full. Keep control over using oils and fats while cooking pulse based preparations to keep a check on total calorie intake. After bariatric surgery vegetarian patients should use pulses and legumes more frequently to meet protein requirements.