Steroids to treat asthmatic children: How safe are they?

A new University of Montreal study is evaluating the impact of steroid use on the immune system of kids. The study has suggested that kids experiencing an asthma attack and treated with a short burst of oral steroids may have a transient depression of immune response.

These findings have implications for asthmatic children who have flare-ups and who may be exposed to new contagious diseases.

“There is no question that the administration of corticosteroids reduces the risk and duration of hospital admission in children with acute asthma remain the most effective treatment for moderate and severe asthma exacerbations,” said first author Francine M. Ducharme of the University of Montreal.

“However, the safety profile of these medications continues to raise concerns among parents and physicians. New concerns over their possible impact on the immune system stem from rare reports linking or severe chickenpox infections linked with corticosteroid administration,” said Ducharme.

Ducharme and colleagues evaluated the immune response of children aged 3 to 17 years, who had arrived at the emergency department (ED) with an asthma attack. “Several corticosteroid-treated children had a significantly lower immune response, as measured by the amount of antibody produced, than non-treated kids,” said Ducharme.

Children enrolled in the study were revaccinated with the antigen five weeks following their initial ED visit. Comparable immune responses were measured in children exposed to oral corticosteroids and not exposed to corticosteroids.

“These findings indicate there is a transient, not sustained, immune suppression in some children exposed to a new antigen at the same time as a corticosteroid administration.” Ducharme said.

“In summary, our finding suggest a transient immune suppression occurs in some children who are concomitantly exposed to a new antigen and corticosteroids during an asthma attack, with a recovery within six weeks,” added Ducharme.

Fatty liver 'independently increases Type 2 diabetes risk'

Eat at the right time of day if you actually want to shed those extra pounds, for an American study so suggests.

Researchers at Northwestern University have found that eating at irregular times influences weight gain.

They say that eating in the middle of the night, when the body wants to sleep, is not right because the regulation of energy by the body's circadian rhythms may play a significant role.

"How or why a person gains weight is very complicated, but it clearly is not just calories in and calories out," said Fred Turek, professor of neurobiology and physiology in the Weinberg College of Arts and Sciences and director of the Center for Sleep and Circadian Biology.

"We think some factors are under circadian control. Better timing of meals, which would require a change in behaviour, could be a critical element in slowing the ever-increasing incidence of obesity," Turek added.

During the study, the researchers observed that mice that were fed a high-fat diet during normal sleeping hours gained significantly more weight than those given the same type and amount of food during naturally wakeful hours.

Referring to recent studies, the researchers said that the body''s internal clock regulates energy use and that is why the timing of meals might be crucial to balancing caloric intake and expenditure.

They say that their findings may have implications for developing strategies to combat obesity in humans

"One of our research interests is shift workers, who tend to be overweight. Their schedules force them to eat at times that conflict with their natural body rhythms. This was one piece of evidence that got us thinking -- eating at the wrong time of day might be contributing to weight gain. So we started our investigation with this experiment," said lead author Deanna M. Arble, a doctoral student in Turek''s lab.

The researchers next plan to investigate the molecular mechanisms behind their observation that eating at the "wrong" time can lead to weight gain.

The findings of their latest study have been detailed in the online edition of the journal Obesity.

5 Foods good for your heart'

Eat these foods to maintain an optimum cardiovascular health

Cardiovascular diseases are becoming an increasing health concern these days due to various reasons like unhealthy eating habits, work and personal life related-stress, sedentary lifestyle and lack of exercises. Heart problems also get coupled with high cholesterol levels and blood pressure too. Only exercising isn't sufficient to maintain a healthy heart. One needs to eat the right foods for if too! Here's a list of foods that are good for your heart:

Green leafy vegetables

Green leafy vegetable like spinach, fenugreek, pak choy, radish leaves, lettuce, etc. are healthy and are known to reduce the risk of heart diseases and cancer as well. That's because they are extremely low in fat, calories and high in dietary fibre. They also contain folic acid, magnesium, calcium, potassium, etc.

Oats

Oats are one the most healthiest options available for breakfast. Not only do they make you feel full and energetic, they are great for your heart too.

Whole grains

Whole grains whether its wheat, barley, millet, pulses and even beans for that matter are good for the heart because they provide natural fibre and vitamins. They contains vitamin E, iron, magnesium and a host of anti-oxidants. Regular consumption of of whole grains reduces blood pressure too.

Soy protein

Soy is essentially soyabean curd. They are also available in the form of soya chunks and soya mince easily in the market today. Soy is an excellent healthy substitute for red meats which are high in fat, increase the bad cholesterol and saturated fats which are very bad for the heart.

Olive oil

Olive oil is one of the most healthiest oils available, whose consumption is actually good for the heart. Having olive oil as a regular part of your diet, helps ion lowering LDL (bad cholesterol) in the body. Also, olive oil contains monounsaturated fats that are good for the heart and are packed with anti-oxidants.

Fatty liver 'independently increases Type 2 diabetes risk'

How healthy you will be in your 40s depends on what you eat and how you live in your 20s. Our expert charts out a survival strategy for a fitter future

When you are diagnosed with a health disorder in your 40s, there's little that you can do to completely reverse the damage. A wiser option is to start walking the correct lifestyle course much early on and reduce the chances of disorders altogether. Fitness expert and trainer Dilip Heble gives pointers to healthier 20-something habits that will lead to a better 40-something life.

Exercise Make sure you get three to six hours of exercise every week. You can go for a jog, engage yourself in a sport or best, hit the gym.

Benefit

Exercise makes you agile, muscular and boosts your stamina. Most importantly, it reduces your stress levels — a factor that is deemed the root cause for most problems in the 40s. Reduction in the stress levels also helps increase productivity and enables you to deal with environmental pressures. Also, it leads to a lower resting heart rate, which brings down the risk of cardiac disorders.

Supplement yourself

Considering the quality of food available today, it is vital you take multi-vitamin and multi-mineral supplements. You might stock up generously on carbohydrates and proteins, but minus the essential vitamins, you will be far from healthy.

Benefit

These vitamins and minerals important for various functions of the body. For instance, three B vitamins (namely folic acid, B6, and B12) are known to reduce the homocysteine levels in the body, thereby also reducing the risk of dementia.

Read

In this day and age of social networking, most youngsters have forgotten to exercise their brains. Indulge in an activity that challenges your grey matter. Engage in analytical tasks as much as possible.

Switch off

Yes, you must work hard and party harder. But the problem begins when you stick to this mantra every night and end up compromising on your sleep. You may be able to pull this off without much problem in your 20s, but the inadvertent damage will trouble you in your 40s. The body's repair happens during sleep.

Bone supremacy

Bone length might be established by the time you are 20. However, bone density and strength can be built all the way until you are 30. Studies have suggested that young men and women ought to build up a 'bone bank' during this stage which will help avoid osteoporosis later in life.

Follow a routine

A study established that women who were most active between the ages of 18 to 22 stuck to their regimen even during the middle-age and after that. The article published in the journal Medicine & Science said that early intervention was important to bring down the risk of coronary heart disease later.

Shred of hope

A series of 10 studies conducted in the US and Europe tracked the effect of fibre consumption on people. It was found that for each 10 grams of fibre consumed per day, the subjects experienced a 14 per cent reduction in instances of heart disease. Moreover, the risk of dying from a heart disease was brought down by almost 25 per cent.

Here's how you can keep your heart happy and healthy'

A healthful diet and active lifestyle are some of the best weapons to fight heart disease.

According to the International Food Information Council Functional Foods/Foods for Health Consumer Trending Survey, cardiovascular health risks, including high blood pressure, stroke and high cholesterol, are the top health concern for many people.

“Consuming a diet that is low in saturated and trans fats, cholesterol and sodium can help reduce your risk for heart disease,” according to David Grotto.

“But that’s only one side of the equation. It is also important to choose foods that can promote heart health such as fruits and vegetables, whole grains and fibre.” Other foods that promote heart health include: Nuts: As a rich source of protein, fibre, vitamins, minerals and unsaturated fat, nuts are a powerhouse food that can promote heart health.

“Heart Healthy” Fats: Both monounsaturated fat (olive, canola, peanut or high oleic safflower oil) or polyunsaturated fat (sunflower, corn or soybean oil) may help promote heart health. Salmon, sardines, herring, trout and tuna are terrific sources of omega-3 fatty acids, as are eggs and some fortified brands of peanut butter, mayonnaise, cooking oil, cereal, pasta and nutrition bars.

Soy Protein: Look for soy protein in nutrition bars, fortified soy beverages, tofu, soy cheese and edamame or try adding soy protein to your favourite smoothie.

Sterols and Stanols: These plant-based food components help lower LDL cholesterol levels. They are found in foods like corn, soy, wheat and some fortified foods like soft table spreads, orange juice and yogurt.

Dark Chocolate: Some dark chocolates can contain helpful components called flavanols. These cocoa-derived flavanols have been shown to help support the cardiovascular system, which helps move blood to and from the heart. When included in moderation, dark chocolate can be enjoyed as part of a balanced diet.

To help people incorporate more “heart healthy” foods into their diet, the International Food Information Council Foundation has developed two new resources including a video, “Foods for Health: Eating for Heart Health” produced in partnership with registered dietitian David Grotto, author of “101 Optimal Life Foods.”

To exercise or not?

Exercise is important because it improves glucose regulation, reduces the risk of heart disease, hypertension, cholesterol and excess weight. The timing of exercise, the amount of insulin injected and the injection site are important factors to consider before exercise.

A duration of 30 to 60 minutes of moderate-paced intensity exercises five to seven days of the week is recommended. If you are not accustomed to physical activity, you may start with a shorter duration and work your way up. As you become fitter, you can add a few extra minutes to your physical activity.

The two primary classes of diabetes are Type 1 (insulin dependant diabetes mellitus) and Type 2 (non-insulin dependant diabetes mellitus). Both types have distinct causes and different strategies for disease management.

Take care of your diabetes by

Exercising regularly and leading and active lifestyle

Following regular meal timings and planning healthy meals

Taking medicines, if prescribed by your doctor

Essential Dos Before Starting An Exercise Plan

Check with your doctor.

Always talk with your doctor before you start a new physical activity programme. Ask about your medicines — prescription and over-the-counter — and whether you should change the amount you take before you exercise. If you have heart disease, kidney disease, eye problems or foot problems, ask which types of physical activity are safe for you.

Modify calorie intake

Calorie intake should be carefully planned prior to and post-exercise. Also, in consultation with a physician a decrease in insulin dosage may be necessary.

Safety Precautions

Exercise involving heavy weights is not recommended for people with blood pressure, blood vessel or eye problems.

Hypoglycemia (low-blood sugar levels) can happen at the time you're exercising, just afterward, or even up to a day later. You can get shaky, weak, confused, irritable, anxious, hungry, tired, or sweaty. Always keep some form of glucose handy with you in case your sugar levels drop. To help prevent hypoglycemia during physical activity, check your blood glucose before you exercise.

Do not exercise if your blood glucose is above 300, or your fasting blood glucose is above 250 and you have ketones in your urine.

When you exercise, wear cotton socks and athletic shoes that fit well and are comfortable. After you exercise, check your feet for sores, blisters, irritation, cuts, or other injuries.

Drink plenty of fluids during physical activity, since your blood glucose can be affected by dehydration.

“India pioneers volunteer-led assessment of educational standards ”

"Here's a very clever idea. The background is that over the last decade, education policy in the developing world has been dominated by the issue of access. Getting kids into school was the priority and all the millennium development goals relating to education were about access, for example, gender parity.

The result, as has been well reported, is a sharp rise in enrolment rates across many African and Asian countries. But the problem has been a widespread, but largely anecdotal, perception that educational achievement has fallen. In my visits to Uganda in the last few years, I kept on hearing complaints about overcrowded schools, a lack of textbooks and poor teacher-children ratios.

Despite pledges of increased funding for education from international donors to support improved access, the money often didn't seem to percolate down to the schools where it was needed. This is also the story in India. Enrolment rates are now running at about 95%, and a new tax has been introduced to pay for universal primary education.

But Rukmini Banerji, director of an NGO, Pratham, discovered disturbing signs that children didn't seem to benefiting. The children may have been at school, but what were they actually learning​? No one seemed to know. The only assessment the government carried out was a national sample once every three to four years, but it didn't cover all educational districts. So six years ago, Pratham took on the enormous task of finding out what Indian children were learning.

The results were horrifying. Some 50% of children after five years in school could not read at the level expected after two years of schooling; millions of children were falling behind and being consigned to educational failure (all the international studies show that once kids fall behind – fail to learn the alphabet properly, for example – it is very difficult for them to catch up).

In bald figures, of India's 200 million children, 195 million are now in school but fewer than 100 million are actually learning to read and do basic maths. They may be in school for five hours a day, but it is not doing them or the country much good.

Your ECG tread mill test may be lying about your heart '

The ECG Tread Mill Test commonly used to identify people who are prone to heart attacks is not a fool-proof procedure to know the condition of heart especially among high-risk professionals like pilots, according to a latest study.

The study is an eye opener and probably the established criteria for positive Tread Mill Test (TMT) needs revision in order to avoid treating healthy persons as heart patients, its author Colonel M J Jacob, head of the department of Nuclear Medicine, Army Hospital Research and Refferal said.

The study has been published in the Journal of Associations of Physicians in India.

With increased prevalence of coronary artery disease, people especiall the young are anxious to find out about their risk of suffering from a heart attack in near future and hence, undergo TMT to clear the doubt.

ECG TMT is one of the main tests routinely used to detect the adequacy of the blood supply to cardiac muscles during rest as well as at times of higher stress.

All those who test positive for ECG TMT are put through further tests and procedures.

“A total of 152 people including airline pilots, military personnel making it to higher altitudes, submariners and executives who reported positive for ECG TMT were analysed in order to ensure their cardiac fitness in stress conditions.

“It was found that the test grossly over-estimated the presence of cardiac problems and put healthy persons through unnecessary tests and procedures,” Colonel Jacob said.

Chest discomfort could have been due to other minor problems unrelated to heart like acidity, chest wall muscle main etc, he said.

He said, “ECG TMT is one of the very common investigations being used in the periodic medical examination of high risk professionals.

“It’s time we revise the test criteria. It’s time we revise the test criteria in order stop person from being unduly being subjected to coronary angiography,” he said.

Diet - Drug interactions in upper Gastrointestinal tract disorders

Antacids: Neutralise gastric acid, aluminium containing antacids contribute aluminium to the diet and may cause constipation or lead to phosphorous deficiency. Longterm or inappropriate use can lead to Aluminium toxicity. Calcium containing antacids contribute calcium to diet and may cause constipation . Magnesium containing antacids contribute magnesium to diet and may cause diarrhoea. Longterm use may lead to magnesium toxicity.

Antiboitics: When amoxylin is given without regard to food nausea and diarrhoea are common side effects.It is better to take medicine with food to reduce nausea.

Clarithromycin: when taken it may cause taste alteration nausea and diarrhoea.

Metronidezol: May cause taste alterations and no alcohol should be used during treatment if alcohol is given and for 24 hrs afterwards alcohol can react with metronidezole and result in nausea , vomiting, headache, cramps .

Antisecretary agents: Inhibit gastrophasis secretion . Citnitidine may increase formation of toxic metabollites. Nizartidine when taken with tomato based juices its potency is reduced.

Omeprazole and rebeprazole: They inhibit secretion of acids may interfere with iron absorption. When iron supplements are necessary they should be given 2 hours before or after taking protonpump inhibitors.

Dark Chocolate

The best kind of Chocolate with the highest amount of nutritional value to promote good health is Dark Chocolate. Compare to other kind of chocolates like milk chocolate, dark chocolates have more cocoa which is the key component in obtaining the health benefits. The main problem with other type of chocolates is the high sugar content, where as dark chocolate has less sugar and no milk ingredient. The main ingredients of dark chocolate are cocoa paste, cocoa butter, nonalcoholic chocolate liquor and low amount of sugar. A high quality dark chocolate doesn’t contain harmful fats, and it is a concentration of best part of the cocoa plant. The higher the percentage of cocoa in dark chocolate, the higher the antioxidants, and the greater the benefits. Antioxidants pro

tect the body from aging caused by free radicals. However, dark chocolate cannot take the place of treatments prescribed by a medical professional. It is an alternative to sweeter white chocolate.

The health benefits of dark chocolate are as follows:

• Drinking milk mixed with dark chocolate is highly beneficial in cardiovascular diseases.
• Dark chocolates help in increasing blood flow to the brain. This may be especially helpful for conditions with decreased blood flow, including dementia and stroke.
• Dark chocolate contains serotonin, which acts as an anti - depressant.
• Dark chocolate contains theobromine, caffeine and other substances which are stimulants.
• Dark chocolate stimulates endorphin production, which gives a feeling of pleasure.
• The cocoa phenols found in the dark chocolate are responsible for dark chocolates blood pressure lowering effect.
• Intake of dark chocolate increases appetite.
• Dark chocolate body massage is helpful in enhancing skin texture.
• Flavoniods present in the dark chocolate helps the body to produce more nitric oxide, responsible for relaxing the blood vessels.
• Dark chocolate contains stearic acid, a substance that helps in slow down the digestive process and keeps full for longer.
• According to research studies ,daily consumption of dark chocolate brighten the smoker’s artery function within hours and lowers the risk of hardened arteries.
• Dark chocolates help in increasing blood flow to the brain. This may be especially helpful for conditions with decreased blood flow, including dementia and stroke.

Food Garnish Ideas

Food garnishing is decorating food items and drinks to them look attractive, appeal and appetizing. Garnish can also be used to add flavor and color. Appropriate food garnishes should be used for food dishes. Sometimes one who doesn’t like the particular dish because of different taste preferences even go with the dish as food garnishing attracts. Different food garnishing tools are used to chop, shred, slice etc.

• Carrots can be grated, shredded, chopped and sliced to use as garnish for different recipes which will be attractive.

• Desserts can be garnished with grated chocolates and even chocolate chips can be used. Both dark chocolate and white chocolate can be used.

• Coriander leaves can be used as garnishing specially in evening snacks such as chats. Even on rice items and curries coriander leaves can be used as garnishing.

• Melted chocolate can be used on fruits and nuts.

• Lemons and oranges can be cut out to strips, wedges and twists can be used as garnishing desserts and drinks.

• Cheese, cream and yogurt can be used as soup garnishes.

• Chopped mint leaves can be used as garnishing in vegetables curries and rice pulao.

• Grated nuts can be used on desserts.

• Sliced tomatoes, cucumber and peppers can be used as garnishing

Healthy Cooking Techniques » Cooking Techniques

1. BARBECUE: To roast slowly, usually basting with highly seasoned sauce. It can be done on a stationary or rotating skewer.
2. BASTE: To moisten meat or other foods while cooking by covering surface with melted fat and fruit juice or sauce.
3. BATTER: A mixture of flour and water thick enough to stir and thin enough to drop from a spoon.
4. BEAT: To make a mixture smooth by introducing air with a brisk regular motion.
5. BRAISE: To cook slowly in a covered pan, with a small amount of liquid. can be used for meat or vegetables.
6. BLEND: To mix thoroughly two or more ingredients.
7. BLANCH: To partially cook vegetables in a boiling water. This may serve to soften the skins of vegetables of easier removal, or to prepare vegetables for canning or preserving.
8. BOQUET GARNING: A French cooking method of trying whole herbs into a piece of cheese cloth, securing it with cotton string and using it flavor soups, sauces and other dishes.
9. CANDIED: A process of cooking in a syrup or in sugar .Sometimes the syrup is kept moist and sometimes is dried and crystallized.
10. CHOP: To cut to small even pieces with a knife.
11. CASSEROLE: A vessel usually with a cover in which food can be baked and served.
12. CHUTNEY: A curry accompaniment which may be raw or cooked made of fruit, vegetable or nuts.
    
13. CARAMELIZE: To cook until the sugar in the food has browned, but it is not burnt. This process brings out sweetness and color in the food.
14. CREAM: A method used in baking, in which sugar and butter are combined in small amounts, mixing thoroughly between additions. This method incorporates air into sugar/butter mixture and makes for a tender baked product.
15. COAGULATION: To change from a fluid to a thickened jelly, clot or curd.
16. CUT IN: To distribute solid fat or cheese into dry ingredients by use of pastry blender.
17. DOUGH: A mixture of flour and liquid thick enough to knead or roll but too stiff to stir or pour.
18. DASH: Less than 1/8 teaspoon of an ingredient.
19. DOUBLE BOILER: A set of two saucepans so made that one pan can be inserted in the other to allow space between pans.
20. DREDGE: To coat meat or vegetables in a dry mixture such as flour or breadcrumbs, prior to cooking.
21. DEGLAZE: To pour water or wine into a hot pan where meat has been cooked. The process loosens the browned crumbs in the pan, and may provide a base for gravy or sauce.
22. FLAMBE: To ignite warmed spirits in a pan of food, often a dessert, for effect, and to caramelize the dish.
23. FOLD: To gently incorporate the ingredients together, usually with a scraper or spoon. Often used to blend whipped cream with other ingredients.
24. GRIND: To reduce to particles by cutting or crushing.
25. GRILL: To cook by direct heat.
26. GLACE: To coat with a thin sugar syrup cooked to the crack stage.
27. HOMOGENIZE: To break into regular sized small particles.
28. HYDROGENATION: A process in which hydrogen is combined with an unsaturated compound to form a solid.
29. ICING: Coating of finely ground sugar and water or white of egg for cakes.
30. JULIENNE: Food cut in long thin strips.
31. LUKEWARM: To heat to 95 F or when sprinkled on palm side of the wrist , will not feel warm.
32. MALT: Sprouts of moist grains which have been heated, dried and ground into a flour.
33. MARINATE: To make food stand in a liquid like vinegar or curd before further processing.
34. MINCE: To cut or chop into very small pieces.
35. MIX: To combine ingredients in any way that effects a distribution.
36. MONOSODIUM GLUTAMATE: A chemical added to food enhance flavor.
37. PARCH: To brown by means of dry heat.
38. PARE: Cut off outside covering.
39. PARBOIL: To boil until partially cooked.
40. POACH: To cook in hot liquid in a way that the shape of food is retained.
41. PICKLE: Fruit or vegetable which is preserved in vinegar, lime or oil with salt and spices.
42. PRESSURE COOKER: An airtight container for cooking food under steam pressure at a high temperature.
43. SAUCE PAN: A covered cooking utensil with one handle.
44. SAUTE: To brown or cook in a small amount of fat.
45. SCALD: To dip food in boiling water.
46. SCALLOP: To bake food with a sauce pan.
47. SEAR: TO brown meat all over to create a crust, to be finished with another cooking method.
48. SOLUTION: Uniform liquid blend containing a solid and a liquid.
49. STIR: To mix food materials with a circular motion.
50. STEEP: To allow a substance to stand in liquid.
51. SKEWER: To string on wooden or metal rods for cooking.
52. SEASONING: To add spices or herbs to food to provide flavor and make it more palatable.
53. SHERBET: A frozen dessert composed of fruit juice or pulp, sugar and water or milk .Egg white or gelatin may be added to improve the consistency.
54. STERILIZE: To destroy the microorganisms by use of high temperature with steam or boiling liquid.
55. SPECIFIC GRAVITY: The weight of a volume of substance in relation gravity to the weight of an equal volume of water.
56. SWEAT: To slow cook vegetable in a covered pan until they are soft, but still hold their shape. This is often done with Garlic or onions.
57. TOAST: To brown by means of dry heat.
58. TEMPER: To gently heat a food, often before adding it to a hotter substance. One example is adding a teaspoon or so of hot sauce to beaten eggs. The mixture is blended and then added to the sauce. This keeps the eggs from curdling. The method is also used in candy making chocolate.
59. ROLLING BOIL: When a liquid is boiling and cannot be stirred down to below boiling point.
60. ROUX: A mix of flour and oil together until the flour is browned. Used a s abase for cajun dishses such as gumbo.
61. WARM: To raise temperature to 105- 115 F
62. WHEY: The liquid residue of milk after removal of the casein and most of the fats.
63. WHIP: To beat rapidly to incorporate air and produce expansion.

Children with feeding difficulties need help'

Is your child not eating well? Are you worn out trying to feed your child every meal? Well, at least, you are in a majority. Studies show that as many as 80 per cent of parents report feeding difficulties with their children.

This is what got Glenn Berall, Chief of Paediatrics, North York General Hospital Toronto, Canada, working on actual classifications of feeding difficulties. “Worldwide, parents are worried that their kids do not eat, they are too picky, fussy or selective and may not be getting the proper nutrition to grow and develop. Until now, we have not had a systematic approach to identifying and managing children with these issues,” he said.

“It is a challenge to address the issue, because it is not normally taught to the paediatrician during training. Only about 50 per cent of mothers feel that their child's paediatrician has helped them with regard feeding problems, studies have shown,” Dr. Berall explained. Broadly, his classifications are as follows: poor appetite due to an underlying disease; poor appetite as perceived by parents (leads to over-feeding and force feeding); poor appetite in a child who is fundamentally vigorous; and in a child who is apathetic and withdrawn. There are also children who eat selectively, colic in kids interferes with the feeding and children with a fear of feeding. Feeding difficulties can affect the caloric and nutrient intake, leading to possible long-term physical, psychological and cognitive development of the child.

The cumulative findings of clinical practices of Benny Kerzner, chairman, department of Gastroenterology and Nutrition, Children's National Medical Center, Washington, which were published earlier had arrived at the same classifications.

They were then used to evolve a tool for diagnosis with the support of Abbott (the company makes nutritional supplements, including for children). The Identification and Management of Feeding Difficulties (IMFeD) tool is an easy to administer questionnaire for patients which will help test if the child is getting an adequate dietary balance and see if feeding difficulties exist.

“This is only a framework that aids diagnosis. It is the paediatrician who makes the diagnosis. It helps the paediatrician save precious time, as practices tend to be crowded,” Dr. Berall said.

The effectiveness of the tool is being tested in 14 different sites (paediatricians) across the country. The study was launched on February 28, and preliminary results indicate that majority of children in India fall under the ‘lack of appetite in a vigorous child' category (61.53 per cent); followed by parent's misperception (30.70 per cent) and selective eating category (7.69 per cent).

Healthy food for your eyes

When it comes to foods for the eyes, carrots are right on top of everyone's list. However, this rich source of vitamin A is not the only ingredient of a healthy eye diet.

Vitamin A prevents night blindness and focal drying of the eyes called Xerophthalmia and can retard the development of cataracts and macular age related changes.

You can get vitamin A from two types of food sources: Animal products that contain vitamin A (such as liver or butter) or plant products that contain carotene, which your body converts into vitamin A. Foods containing carotene are usually yellow or orange, or leafy and green.

Lutein and Zeaxanthin can also be very helpful for maintaining retinal health. Not only do they delay changes in the retina but also act as good protection. The best source of lutein and zeaxanthin is green, leafy vegetables, particularly spinach. Kale and collard greens are also good choices. You can also find lutein and zeaxanthin in yellow and orange fruits and vegetables, such as corn.

Vitamin C, an antioxidant, works well for the retina, delays cataracts, and is helpful in the healing and strengthening of the eye. If you smoke, drink or have diabetes, you should increase you vitamin C intake, because its levels will tend to be lower than average. Citrus fruits, berries, peppers, tropical fruits, potatoes and green, leafy vegetables are good sources.

Some minerals are very essential for the eye. Selenium, for example, both helps your body to absorb vitamin E and helps it to make its own antioxidants. Brazil nuts, yeast and seafood (like oysters) contain good amounts of selenium. Zinc helps your body to absorb vitamin A and is also part of an enzyme in your body that reduces the number of free radicals. Zinc might also protect against macular degeneration and night blindness. You can get zinc from, wheat and nuts.

The best source of omega-3 fatty acids is cold-water fish, which is high in both EPA and DHA, Alternate source include vegetable oils (including foods made from vegetable oils, like margarine); and the popular evening primrose supplements. The best way to take care of the eyes is to eat a healthy diet and to have an eye checkup at regular intervals. A six-monthly checkup after the age of 40 should be mandatory. A good checkup can detect most problems well before they occur and if existent, can be treated easily.

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Head Lice in Children

Head lice infestation is very common especially among school going children. Head lice are parasites that live by the host’s blood in the hair and head scalp and which can develop in large numbers. That is most horrifying thing about hair lice, it just few lice to make a large population.

Head lice are pretty unpleasant and most people have suffered an infestation at some point or another. Children are more likely to get them, due to contact through play and being around lots of other kids at school or at the playground. Despite being gross and a bit of nuisance, they are very common, pretty harmless.

It is mostly assumed that head lice spread from one head to another by close contact only. However, they can also spread through the sharing of items, such as a hair brush, pillow, soft toy or hat. It should be also noted that killing the lice will not solve the problem. This is because lice eggs hatch after about 7-10 days. If they are not removed the person will be re-infested.

Personal hygiene has nothing to do with the lice infestation. Symptoms of lice infestation include:

• Tickling feeling in the hair
• Frequent itching
• Sores from scratching

There are many treatments which are available now for this kind of threat. The best and safest way to start the treatment of lice in the child is through all kinds of natural remedies, like use of various essential oils, mayonnaise, vinegar, herbs and many more. Lice combs are also available which are specially made for killing lice.

Medical treatments in the form of anti-lice hair shampoos are also available in the market. Before using shampoos consult a dermatologist or a good doctor to make sure that product is safe for the child or the infested person.

In case of lice infested, it is very important to act fast and not to delay.

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Effective study tips for final examination

The season of exams is back. Students have two goals to achieve, firstly a good and decent score and the second is to go through this period with minimal stress and anxiety. By following the right study technique, stress can be managed. Every student has his own methods of studying, but there are some general ways that can be adopted by them. Not all subjects are interesting; we can only wish that all were interesting as the other. Here are few study skills that can help you to excel in your examination.

Have a plan: This is the first and foremost rule to excel. Set a well determined goal, motivate yourself, you will automatically struggle hard to achieve it.

Time management: Schedule your study hours in such a way that you give enough time to rest and play. The time you spend on your studies depends on your hard work, concentration and study load. Manage your study hours accordingly.

Develop interest: Not all subjects are interesting to study. Everyone has their own favorite subject. Identify your favorite subject first and start with it. Slowly move on to subjects that fear you.

Make notes: Write down the important points, this will enhance your memory power. Do not write the entire paragraph. This note will help during your revisions and for quick reference.

Highlight points to remember: Do not underline, try to highlight important points with different colors. This will help you to visualize that point when you try to recollect.

Take a break: Encourage yourself to take short breaks, about 15 minutes, at regular intervals. This will relax your body and mind.

Choose a right place: Study in a comfortable quiet place. Avoid soft surfaces, such as couch, sofa, bed etc. Our mind is tuned to sleep on a cozy bed or sofa. This holds good with your study room as well; your mind will trigger you up to study.

Use 3R method: Read, recite and review.

Group study: A group study helps you to discuss important points and things that you missed out on. If you do not like a group study, just adopt to short group discussion for an hour or two.

Check on health and diet: Avoid skipping meals. Eat regularly at intervals in small portions. Exercise regularly, this will not only relieve your stress but also recharges your brain with good blood flow and oxygen. Get adequate sleep. Practice yoga and meditation to increase concentration.

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Healthy Ears

Your ears require very little maintenance. However, since you only have two of them, here are some hints to protect and keep those two healthy:

NEVER use cotton-tipped applicators (such as Q-tips) in your ears! Cerumen, or ear wax, is natural, lubricates the canal, catches dirt particles, and naturally moves itself and debris to the outside.

If you remove the cerumen, your ears will most likely become itchy.

Using applicators in the ear canal can push the wax deeply into the canal creating even more difficult removal, scratching the canal results in infection and tear the skin of the canal with bleeding, or even perforate or tear the ear drum.

If a child observes adults using applicators in their ears, they mimic the adults, using them in their own ears -often with serious injuries!

To clean the wax:
Clean the cerumen from the outer ear canal with a moist washcloth wrapped around your finger.

Provided there is no perforation or hole in the ear drum, limited use of wax removal drops or hydrogen peroxide in the ear as well as allowing warm shower to enter the canal will help soften and remove the wax.

Avoid loud sounds:

Exposure to loud music, fireworks, firearms, motorcycles, aircraft, power tools, and other sources of loud sound may cause permanent nerve-type hearing loss - even with one exposure!

Tinnitus, or ringing in the ear, often accompanies such loss and is also often permanent.

When exposed to loud noise, always wear adequate approved ear protection.

Keep children away from such sounds; they can permanently lose their hearing, too.

Ear pain may not be due to the ear itself.

Other conditions, such as temporomandibular joint (TMJ) disease, Eustachian tube dysfunction, tumors in the throat behind the nose, or referred pain from tumors or infections in the throat or voice box may cause pain in the ear.

If you have ear pain, see your physician or an otolaryngologist.

Recurrent ear infections or fluid in the middle ear in children can cause permanent damage to the ears and hearing.

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