nutrition – Page 4 – Texas Children's News

April 5, 2016

Texas Children’s Hospital is proud to announce Dr. Tamir Miloh as director of pediatric hepatology and liver transplant medicine.

“I am thrilled to welcome Dr. Miloh to our team,” said Dr. John Goss, medical director of transplant services and professor of surgery and chief of the division of abdominal transplantation at Baylor College of Medicine. “His diverse background and specialized training will prove to be an invaluable asset to our transplant patients and their families.”

Miloh’s research interests include the investigation of liver transplantation and various pediatric liver diseases such as primary sclerosing cholangitis (PSC), autoimmune hepatitis, Wilson’s disease, metabolic diseases, biliary atresia, nonalcoholic fatty liver disease (NAFLD) and acute liver failure. In addition to his clinical role, he is invested in education in the field of pediatric hepatology and has established an ACGME accredited advanced transplant hepatology program at Texas Children’s.

Miloh, who also serves as an associate professor of pediatrics-gastroenterology at Baylor, earned his undergraduate and medical degrees from Sackler School of Medicine in Tel Aviv, Israel. He did his residency training at Wolfson Hospital in Holon, Israel as well as St. Christopher Hospital for Children in Philadelphia. Miloh completed a fellowship in pediatric gastroenterology and a one-year fellowship in pediatric hepatology and transplant at Mount Sinai Hospital in New York and has earned Certificate of Added Qualification in pediatric liver transplanation.

Miloh is a member of the American Association of Gastroenterology, American Association of the Study of Liver Disease, North American Society of Gastroenterology and Nutrition Hepatology Committee and International Pediatric Transplant Association, among others.

Each year, more than 20,000 children visit the Gastroenterology, and Nutrition service at Texas Children’s. Specialists provide treatment for these patients with a broad spectrum of intestinal, liver and nutritional disorders. The first liver was transplanted at Texas Children’s in 1988 and in 2015, the expert team performed 30 liver transplants.

March 1, 2016

Here at Texas Children’s, we are a community that cares for each other, so as we get ready to celebrate National Nutrition Month in March, it is important to remember that healthy eating is always in season.

March is National Nutrition Month, and this year’s theme is Savor the Flavor of Eating Right. Let’s take time to enjoy your meal traditions, savor great flavors and cultivate the social experiences that food can add to our lives. To celebrate this important month, the Food and Nutrition department in partnership with Employee Health and Wellness is sponsoring several events throughout the month of March that will provide you with tips on how to develop a mindful eating pattern while enjoying nutritious and flavorful food.

Keep in mind that how, when, why and where we eat are just as important as what we eat. Develop a mindful eating pattern that includes nutritious and flavorful foods – that’s the best way to savor the flavor of eating right.

Bon Appetit!

Upcoming events:

Main Campus

My Plate Bridge Event
Date: Wednesday, March 2
Time: 9 a.m. to 2 p.m.
Location: The Auxiliary Bridge

Dietitians and diet technicians with Clinical Nutrition Services are hosting a bridge event that will focus on creating a healthy plate that includes adding flavors and other ingredients that will improve the quality and nutrition of the food we eat. There will be games for children and lots of information for everyone.

Cooking Demos
Dates: Tuesdays, March 8, 15, 22, 29
Time: 11 a.m. (while supplies last)
Location: Pavilion for Women Fresh Bistro

We have challenged our chefs to make exciting meals flavored with various herbs and spices instead of salt. The meals – which are listed below – will be available for purchase while supplies last.

March 8: Chef Achim will be serving savory herb crusted tilapia with tomato/lime vegetable fettuccine.
March 15: Chef Lyle will be serving quinoa crusted fish tacos with whole wheat tortilla, Spanish brown rice and cilantro black beans.
March 22: Chef Kenya and Chef Joseph will be serving lemongrass chicken wraps with Asian slaw topped with sriracha sauce.
March 29: Chef Holley will be serving grilled chicken breast, roasted chayote, chipotle black bean cake, avocado and corn salsa.

Well-Being Brown Bag with Registered Dietitian Amy Kennedy
Date: Wednesday, March 23
Time: noon to 1 p.m.
Location: Feign Center, 18B

Amy Kennedy will provide educational tips on how to develop healthy, mindful eating patterns. She also will talk about how to infuse flavor while reducing sodium, sugar and unhealthy fats while cooking.

West Campus

Cooking Demo
Date: Tuesday, March 15
Time: 11 a.m.
Location: Luby’s DOTS Kitchen

Chef Joe will cook a dish from Luby’s Livin’ Smart recipes, which have 600 calories or less, less than 30 percent of calories from fat, and more than 3 grams of fiber. The meal will be available for purchase while supplies last.

Cooking Demo with Samples
Date: Tuesday, March 22
Time: 2:30 p.m. to 3:30 p.m.
Location: Luby’s DOTS Kitchen

Chef Joe will cook a dish from Luby’s Livin’ Smart recipes, which have 600 calories or less, less than 30 percent of calories from fat, and more than 3 grams of fiber. Samples of the meal will be provided while supplies last.

Texas Children’s Blog Post
Check out Texas Children’s blog during the month of March for periodic posts from our dietitians about healthy eating and proper nutrition.

Resources to support your nutrition
The Employee Health and Wellness team supports our staff in achieving optimal well-being by providing a variety of nutrition resources.

My Fit Foods, 15 percent off purchases in store, register for discount card here.
Snap Kitchen, 10 percent off purchases in store
Weight Watchers, 50 percent subsidy on membership
The Employee Medical Clinic provides free nutrition counseling and health coaching. Call Ext. 4-2150, opt. 2 for more information.

For more information about proper nutrition and National Nutrition Month events at Texas Children’s, please visit the Wellness website on Connect or email wellbeing@texaschildrens.org. And, to learn more about healthy eating opportunities at Texas Children’s cafes and eateries, click here.

December 7, 2015

Bench and Bedside is a digest of the previous month’s stories about the clinical and academic activities of our physicians and scientists. We welcome your submissions and feedback.

November 3

West Campus gastroenterology team grows

Three pediatric gastroenterologists recently joined the pediatric gastroenterology team at the West Campus. The additional physicians brings the team to a total of four full-time gastroenterologists at the West Houston hospital. More

November 3

Two neurologists, pharmacist receive AES Young Investigator Award

Texas Children’s neurologists Drs. Sunita Misra and Dana Marafie and Clinical Pharmacy Specialist Dr. Mindl Messinger will be presented with the 2015 Young Investigator Award at the upcoming American Epilepsy Society’s Annual Meeting. More

November 10

Texas Children’s participates in largest study on teen weight-loss surgery

The results of research Texas Children’s Hospital participated in were recently published in the New England Journal of Medicine and show teen weight-loss surgery demonstrates the reversal of type 2 diabetes and significant weight loss. More

November 10

Watcher program improves safety across organization

A new program has significantly decreased codes in acute care areas by heightening the awareness of patients in need of extra attention and improving communication amongst caregivers about those who may quickly decompensate. More

November 17

Preidis receives 2-year NASPGHAN research grant for microbiome nutrition study

Dr. Geoffrey Preidis, a pediatric gastroenterology fellow at Texas Children’s and Baylor College of Medicine, received the 2016 Young Investigator Development Award from the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN) Foundation and Nestlé Nutrition Institute. More

November 17

Lam recognized with Baylor Rising Star Award

Dr. Sandi Lam, co-director of the Texas Children’s Hospital Craniofacial Surgery Program, was recognized at a recent Baylor College of Medicine Neurosurgery Grand Rounds with the inaugural Rising Star in Resident Education award. The award is given to a neurosurgery junior faculty member who demonstrates excellence in teaching. More

November 17

Dr. Huynh-Tran joins Department of Surgery

The Department of Surgery is pleased to announce the appointment of Dr. Amy Huynh-Tran to the Division of Dental Surgery. Huynh-Tran also has been appointed as an assistant professor in the Dental Department at Baylor College of Medicine. Huynh-Tran will see patients in the Dental Clinic at the main campus of Texas Children’s. More

November 17

Drs. Chandy, Musso awarded Master Teacher Certificates

Otolaryngologists Drs. Binoy Chandy and MaryFrances Musso recently received the Baylor College of Medicine Master Teacher Certificate and presented at the Baylor College of Medicine Academy of Distinguished Educators. The Master Teacher Certificate is awarded by the Master Teachers Fellowship Program at Baylor. More

November 17

Pediatric Anesthesiology promotes two high-level faculty, creates new division

The Department of Pediatric Anesthesiology recently made some significant organizational changes, promoting two faculty members to Associate Anesthesiologist-in-Chief and creating a new division dedicated to non-operating room anesthesia. More

November 17

Passionate confrontations subject of annual McNamara Grand Rounds

Speaking to a packed auditorium, visiting physician Dr. Chris Feudtner shared his insight on speaking to parents of critically ill children with compassion during the annual McNamara Grand Rounds. More

November 24

Stein elected president of the American Academy of Pediatrics

Dr. Fernando Stein, medical director of the Progressive Care Unit, has been elected President of the American Academy of Pediatrics (AAP). This is the first time in the AAP’s 85-year history that a Texas pediatrician has been elected to the post. As AAP president, Stein will represent all pediatricians and subspecialists across the U.S. and serve as Texas Children’s voice on national issues impacting the health and safety of the millions of patients and families we serve. More

November 24

Ribbon cutting held for special isolation unit at West Campus

More than 70 people from across the organization, city and state attended the Special Isolation Unit ribbon cutting and open house last week at Texas Children’s Hospital West Campus. Attendees got a close-up look of the state-of-the-art facility, which allows Texas Children’s to care for children with highly contagious infectious diseases. More

October 20, 2015

Cutting calories can be easier when there are healthy options. In an effort to provide both patient families and employees with a healthier meal, Food and Nutrition Services has teamed up with several of our concept partners in the Clinical Care Center food court to bring in a healthy dose of food choices.

“As a health care organization, it is very important for us to give you healthy options when you dine with us,” said Claudia Conkin, director of Food and Nutrition Services. “Our food court is used not only by patient families, but also by our employees and we are constantly looking for ways to serve both better.”

The latest changes to the food court menu come from Villa Pizza, a vendor for more than 14 years. With the help of Texas Children’s, recipes have been reformulated to cut as much as 30 percent of calories. New lighter pizzettas with fresh toppings are offered and the Pizza station now offers a classic lunch meal deal with half portion entrees and a side of salad or vegetables.

Other offerings in the food court include a chef inspired Eat Right special that offers entrees and complete meals for under 600 calories while also reducing fat and sodium. This ongoing program is offered every Wednesday. The “make-your-own” Creation Station that offers salads, baked potatoes, pastas and other make-it-yourself options throughout the week has introduced lighter toppings such as reduced-fat sour cream, low-fat cheese and low-calorie salad dressings. Soda fountains have been replaced with freestyle machines that allow more options including 70 low calorie drinks and flavored waters. Chick-Fil-A offers kids meals with a fruit cup as a replacement for French fries at the same price within the hospital.

To encourage healthier choices, look for the Beanie’s Choice symbol throughout the food court to help identify lower calorie or nutrient packed foods to add to your daily diet.

April 7, 2015

By Shelly Lopez-Gray

First, let me say that there is no such thing as “eating for two.” I know this is a huge disappointment, as many people out there would love to use their pregnancy as an opportunity to eat every single thing that they ever thought tasted good (I know, I’ve been there). But let me fast forward through your pregnancy a bit – it’s unhealthy for you, it’s unhealthy for your baby, and the pregnancy weight is not going to magically fall off.

4815BWkitchen640

As you begin your pregnancy, I wanted to share some key things to remember:

You need about 300 extra calories a day during pregnancy to support your baby’s growth and development.
Most doctors suggest women gain a total of 1 to 4 pounds total during the first three months of their pregnancy.
Women who gain too much are more likely to have a large baby or a premature baby.

A premature baby is born before 37 weeks of pregnancy. These mothers may also have health conditions like diabetes and high blood pressure that can cause problems during pregnancy.

The total amount of weight gain during your pregnancy depends on your weight when you become pregnant. Talk to your physician or midwife for more information.

Tips to help you create better eating habits:

Watch how much juice you drink. Even all-natural and 100 percent juice is full of sugar and empty calories. If you find it impossible to cut out these sweet drinks, treat yourself to a small glass once a day. If you are gestational diabetic, you should cut these out from your diet.

Anything canned or frozen is full of salt. Even if it’s a “healthy meal,” it’s still full of salt.
Try snacking on something healthy every two hours or so.
If you can pick the food up in a drive-through, it’s probably unhealthy.

Here’s a list of fruits, vegetables, dairy, grains and protein foods that are great for women to eat throughout their pregnancy.

Vegetable Group

Carrots
Sweet potatoes
Pumpkin
Spinach
Cooked greens (such as kale, collards, turnip greens, and beet greens)
Winter squash
Tomatoes and tomato sauces
Red sweet peppers

These vegetables all have both vitamin A and potassium. When choosing canned vegetables, look for “low-sodium” or “no-salt-added” on the label. Vitamin A helps with postpartum tissue repair and helps to fight infection. Potassium helps to maintain fluid and electrolyte balance in your body’s cells.

Fruit Group

Cantaloupe
Honeydew melon
Mangoes
Prunes
Bananas
Apricots
Oranges
Red or pink grapefruit
100 percent prune juice or orange juice

These fruits all provide potassium, and many also provide vitamin A. When choosing canned fruit, look for those canned in 100 percent fruit juice or water instead of syrup.

Dairy Group

Fat-free or low-fat yogurt
Fat-free milk (skim milk)
Low-fat milk (1 percent milk)
Calcium-fortified soymilk (soy beverage)

These all provide the calcium and potassium you need. Make sure that your choices are fortified with vitamins A and D. A vitamin D deficiency during pregnancy can cause growth retardation and skeletal deformities. It also may have an impact on birth weight. Some researchers believe that a vitamin D deficiency during pregnancy can affect your baby’s bone development and immune function throughout your baby’s life.

Grain Group

Fortified ready-to-eat cereals
Fortified cooked cereals

When buying ready-to-eat and cooked cereals, choose those made from whole grains most often. Look for cereals that are fortified with iron and folic acid. Iron is essential for making hemoglobin, a protein in red blood cells. During pregnancy, the amount of blood in your body increases almost 50 percent, so you need more iron to make more hemoglobin.

Protein Foods Group

Beans and peas (such as pinto beans, soybeans, white beans, lentils, kidney beans, chickpeas)
Nuts and seeds (such as sunflower seeds, almonds, hazelnuts, pine nuts, peanuts, and peanut butter)
Lean beef, lamb and pork
Oysters, mussels, crab
Salmon, trout, herring, sardines, and Pollock

Some types of seafood can contain high levels of mercury. Too much mercury can damage your baby’s developing brain and nervous system. Shark, swordfish, king mackerel and tilefish can contain high levels of mercury.

The Food and Drug Administration and the Environmental Protection Agency say pregnant women can safely eat up to 12 ounces (340 grams) of seafood a week. Similarly, the 2010 Dietary Guidelines for Americans recommend 8 to 12 ounces of seafood a week for pregnant women – or about two average meals.

Talk to your provider if you have any questions about safe foods during pregnancy.

April 29, 2014

43014wellnessgrains640

Employee Health and Wellness launched a six-week nutrition program called MyPlate Challenge for all Texas Children’s badge holders last Monday with an impressive 733 participants. This week, the challenge focuses on how to incorporate whole grains into one’s diet. The participants have been challenged to consume at least three servings of whole grains per day for at least four days this week.

Not sure what constitutes a grain much less a whole grain? Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.

All food products made from grains, however, they’re not all created equal. Grains are divided into two subgroups, Whole Grains and Refined Grains. Whole grains contain the entire grain kernel – the bran, germ and endosperm. Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and extend their shelf life, but it also removes many of the necessary nutrients our bodies need like dietary fiber, iron, and most B vitamins.

Here are five tips to help you eat whole grains:

1. Upgrade your white bread and pasta to whole grain bread and pasta
2. Choose brown rice over white rice
3. Reach for popcorn as a snack, but go light on the butter and added salt
4. Try ancient grains like quinoa especially if you or someone in your family is on a gluten-free diet
5. Begin your day with oatmeal. Skip the added sugar by opting for basic oatmeal. You can add plenty of flavor through topping your bowl with honey, nuts, and fresh fruit

Hungry for more? Click here to learn more about the challenge and other wellness offerings at Texas Children’s. (This link will only open internally)

April 8, 2014

4914MyPlate640

Everyone hears that proper nutrition plays a significant role in your overall health though it’s not often as easy as it sounds. A healthy meal is the best start to achieving your optimal health and wellness goals but where do you start?

Texas Children’s is dedicated to supporting you as you strive to meet your health and wellness goals. Employee Health and Wellness is sponsoring an upcoming nutrition program, MyPlate Challenge, so gather your co-workers and join together or start planning goals of your own to make Texas Children’s a healthier campus all around.

Don’t eliminate, just add! It’s a refreshing and positive way to shift the way we look at food and have fun with your coworkers along the way.

Follow these simple weekly themes and eat at least the recommended amount of a particular food group four days a week or more. It’s about being consistent, not perfect!

Week Number	Dates	Weekly Theme
Week 1	April 21-27	Fruit
Week 2	April 28- May 4	Whole Grains
Week 3	May 5-11	Lean Protein
Week 4	May 12-18	Vegetables
Week 5	May 19-26	Dairy
Week 6	May 27-June 1	Eat Well

Throughout the program, participants will receive an incredible amount of nutrition information and support through such things as Motivational Monday emails, interactive discussion boards, and online resources. In addition, all participants will receive a Texas Children’s MyPlate mouse pad and have the opportunity to earn bonus points toward a drawing for one of ten Fitbits.

The challenge begins Monday, April 21.

Click here to join the challenge! (This link will only open internally)

archive test