MISSION, KS -- (Marketwired) -- 06/20/13 -- (Family Features) For families of the nearly 30 percent of the general population who suffer from irritable bowel syndrome, making healthy diet decisions is not an option, it's a necessity -- especially when those sufferers are children and young adults.
"It's no secret that getting children to make healthy choices at meal time poses a challenge for all parents, but when you throw IBS into the mix, the task gets much harder," said Patsy Catsos, registered dietitian and author.
While there are no known causes or cures, there are simple ways to figure out a child's food triggers to avoid some of the discomfort it brings. Below are three simple tips to help families outsmart IBS:
•Begin by discreetly keeping a food and symptom journal for at least two weeks. Record portion sizes, times of meals and symptoms. This information will be important for discussions with a medical professional in case symptoms increase.
•Next, discuss with your medical provider about incorporating VSL#3 JUNIOR, a high-potency probiotic medical food for young sufferers of IBS.
•Lastly, remember there are many healthy, IBS-friendly recipes the entire family can enjoy. Everyone will want seconds when you serve them creamy, delicious Macaroni and Cheese or these chewy, moist Coconut Granola Bars.
For more IBS-friendly recipes and to learn about VSL#3 probiotic medical food, visit www.vsl3.com.
Coconut Granola BarsYield: 35 servings1/2 cup brown sugar, packed1 cup peanut butter3/4 cup rice syrup1 egg1 teaspoon vanilla extract2 serving protein powder3 cups old-fashioned oats, uncooked1 cup miniature semisweet chocolate chips1 cup coconut flakes, unsweetened1/4 cup ground chia seeds
Preheat oven to 350 degrees F.
Butter a 10-inch by 15-inch baking tray.
Stir first five ingredients together in large mixing bowl. Add remaining ingredients and stir thoroughly with wooden spoon. Mixture should be consistency of stiff cookie dough.
Transfer mixture to baking tray. Spread it out and press it down using wooden spoon. Let dough rest for 30 minutes.
Bake for 25-30 minutes or until golden brown on edges. Allow tray to cool before cutting into bars. Store in airtight container.
Nutrition (per serving): 183 calories, 10.6g total fat, 41.1mg sodium, 18.9g carbohydrates, 3.5g fiber, 5.5g protein.
Macaroni and CheeseYield: 6 servings8 ounces uncooked corn elbow macaroni2 tablespoon cornstarch1/2 teaspoon salt1/2 teaspoon dry mustard1/4 teaspoon ground black pepper1 3/4 cup lactose-free milk1/2 teaspoon red pepper flakes2 cups grated cheddar cheese1.5 ounces crumbled potato chips
Preheat oven to 350 degrees F.
Spray a 9-inch by 9-inch baking dish with non-stick cooking spray.
Cook pasta according to package directions in 8-quart saucepan. Do not overcook. Drain and set aside.
Combine cornstarch, salt, dry mustard and black pepper in same saucepan. Add milk. Stir briskly until smooth. Bring to a boil over medium heat, stirring constantly with flat end of pancake or burger spatula. Remove from heat and stir in grated cheese and red pepper flakes
Add pasta, stir, spread out and transfer to greased baking dish. Sprinkle potato chips on top of casserole.
Bake, uncovered, for 25 minutes or until lightly browned. Allow casserole to cool briefly before serving.
Nutrition (per serving): 361 calories, 16g total fat, 496.4mg sodium, 40.2g carbohydrates, 4.5g fiber, 15.1g protein.
Recipes provided by Patsy Catsos
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