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Authors: Karen Fischer

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Menu 4 shopping list
Fruit and vegetables
seasonal fruit for snacks and lunch boxes
red apples, 2+, green apples, 2+
mango, 1 (if in season, or use apple)
lemons, 4 medium
garlic
ginger root
carrots, 12
brown onions, 9
baby spinach, or mixed, 7 handfuls
kent pumpkin, 1 small
cherry tomatoes, 1x250g (9oz) punnet
baby corn, 1 packet (125g/4 1⁄2oz)
flat-leaf parsley, 1 bunch
coriander, 1 bunch
fresh rosemary or dried
button mushrooms, 6 heaped handfuls or enough for 2 meals
green beans, 4 large handfuls
red capsicum, 1 medium
sweet potatoes, 3–4 medium
cucumber, 1 medium (lunch box)
avocado, 1 (if in season)
celery, 1⁄2 bunch/6 stalks
new potatoes, 8
cauliflower, 1⁄2 small
broccoli, 1 head
Grains, baking
grainy bread (such as soy and linseed) and or sourdough
corn, rice or wholemeal wraps (preservative free) 1–2 packets
wholegrain buns, 8
wholegrain rye crispbread
rice crackers (no MSG/621)
store bought muesli for breakfast
fruit bread/fruit and muesli bread (optional, lunch box/snacks)
Pantry essentials

brown rice and/or basmati rice

brown rice flour (can use wholemeal)

wholemeal plain flour

hulled tahini (Hummus Dip)

rolled oats*

golden syrup*

bicarb soda*

baking paper

sultanas

pine nuts

honey

(* if making New Anzac Biscuits)

Refrigerated, frozen, eggs
round or blade steaks, 800g (1 2⁄3lb) or 6–8 large Frenched lamb shanks/enough for 2 meals (shanks recommended)
whole free-range chicken, 1.8kg (33 4lb) ⁄for 2 meals
whole rainbow trout
smoked salmon, 50–100g (2–3 1⁄2oz)
free-range eggs, dozen
frozen peas, 500g (1lb)
butter, no added salt (optional)*
yoghurt (lunch boxes)
milk of choice (soy milk, organic, added calcium)
Pantry essentials
apple cider vinegar (mild)
powdered vegetable stock
ground cinnamon
ground cumin (Hummus Dip)
dried oregano
ground coriander
dried mixed herbs
ground paprika (sweet)
mild yellow curry powder
tamari or soy sauce (salt reduced, no MSG/621)
Canned, jars, packets
canned chunky style tuna (in springwater or olive oil), 1x280g (9oz) and 1x 185g (61⁄2oz)
quality fruit/mango chutney (optional, for wraps)
quality liquid beef stock, 500ml (18fl oz)
salt reduced chicken stock, 700ml (1 1⁄2pt)
anchovies, 6 or 1 can/jar
Kalamata olives
canned diced tomatoes, 800g (1 2⁄3lb)
canned beetroot, sliced (optional)
extra virgin olive oil
Thai red curry paste, mild
light coconut cream, 400ml (13 1⁄2fl oz) or enough for 2 meals
canned sliced water chestnuts, 1x225g (8oz)
canned lychees, 1x565g (1 1⁄2lb) canned chickpeas (optional: Hummus Dip/lunch box) peppermint tea (optional)
kids tuna pack, 1–2 (optional)
canned baked beans (no added salt), 1–2x420g (15oz; optional)
Further resources

Printable shopping lists for all the menus and lunch box guides in this book are available via Karen’s health website. See
www.healthbeforebeauty.com/?q=shopping
or go to
www.healthbeforebeauty.com
and follow the links.

For more information about eczema and other skin conditions read
The Healthy Skin Diet
by Karen Fischer (Exisle Publishing).

Healthy marketing: for more information on ways to convince children to eat healthy foods read
Don’t Tell Them It’s Healthy
by Karen Fischer.

Acknowledgments

Writing this book has been the hardest thing I’ve ever had to complete (which might have something to do with having a toddler), and I have many people to thank for their valuable input and support during this time. Firstly, I’m grateful for my two children, Ayva and Jack. Your fussy eating habits have taught me so much and this book would not have existed without you. I’m even more appreciative that you now eat my food. Last week my daughter told me I was a really great cook, which was a relief to hear after all the years of designing recipes and preparing meals for her (most of which were experimental and not all were successful).

I could not have completed this book without a lot of babysitting from the three wonderful grandmas my children have. Thank you Pav for having Jack for the last three weeks I was writing this book—it was complete torture being away from him but I knew he was in good hands. And for Mum and Sue for helping out in many, many ways.

My computer died just before this book was finished and I couldn’t have completed the project without the generosity of Fiona Gualtieri and Dr Nick Hocking for lending me their spare computers.

Katie Ashton, your marketing feedback has, once again, been very helpful. I am forever grateful to my writer’s agent Selwa Anthony and my publishing friends at Exisle Publishing for my book contract and for the wonderful job you have done with
Healthy Family, Happy Family.
I’m grateful for my editors Anouska Jones and Karen Gee—thanks for all the tireless work you have done in order to complete this book. You both have such a rich understanding of health and nutrition which has been invaluable during the editing process.

A big thank you to Katrina Warren and the rest of my recipes testers and parents who forwarded their comments and feedback. And I owe a debt of gratitude to my friends and family, including my mum, Joy, as well as Sue Tierney, Pav Alexander, Annie Bloom, Libby Jane Charleston, Lisa Salgo, Louise McGregor, Lizzie Hunter, Merle Norris and Mel Moloney who have generously given me some of their most delicious family recipes to use in this book. And warm wishes to my new and existing readers—thank you for your faith and I hope you and your family gain health and happiness from reading and applying the information from this book.

Karen
Endnotes
1. Five important reasons to dish up healthy food to your family
[1]
Ness, A.R. et. al., 2005, ‘Diet in childhood and adult cardiovascular and all cause mortality: the Boyd Orr cohort’,
Heart,
vol.91, pp.894–8.
[2]
Australian Government dietary guidelines for children and adolescents in Australia, retrieved 12 October 2009:
http://www.nhmrc.gov.au/publications/synopses/_files/n30.pdf
[3]
Ness, A.R. et. al., loc. cit.
[4]
Australian Government dietary guidelines for children and adolescents in Australia.
[5]
Johnston, C.S. et. al., 2000, ‘More Americans are eating “5 a day” but intakes of dark green and cruciferous vegetables remain low’,
Journal of Nutrition,
vol.130, no.12, pp.3063–7.
[6]
Terry, P. et. al., 2001, ‘Fruit and vegetable consumption in the prevention of cancer: an update’,
Journal of Internal Medicine,
vol.250, pp.280–90.
[7]
Cancer Council NSW website, ‘Eat it to beat it—do fruit and veg prevent cancer?’ retrieved 12 October 2009:
http://www.cancercouncil.com.au/editorial.asp?pageid=2492
[8]
Johnson, C.S. et. al., loc. cit.
[9]
Maynard, M. et. al., 2003, ‘Fruit, vegetables and antioxidants in childhood and risk of adult cancer: the Boyd Orr cohort’,
Journal of Epidemiology and Community Health,
vol.57, pp.218–25.
[10]
Terry, P. et. al., loc. cit.
[11]
ibid.
[12]
Australian Government, Department of Health and Ageing, ‘Bowel cancer—the facts’, retrieved 23 August:
http://www.health.gov.au/internet/screening/publishing.nsf/Content/bw-facts
[13]
Lock, K. et. al., 2005, ‘The global burden of disease attributable to low consumption of fruits and vegetables: implications for the global strategy on diet’,
Bulletin of the World Health Organization (WHO),
retrieved 23 August:
http://www.scielosp.org/scielo.php?pid=S0042–96862005000200010&script=sci_arttext&tlng=en
[14]
Steffen, L.M. et. al., 2003 ‘Whole grain intake is associated with lower body mass and greater insulin sensitivity among adolescents’,
American Journal of Epidemiology,
vol.158, pp.243–50.
[15]
Slavin, J.L. et. al. 2001, ‘The role of whole grains in disease prevention’,
Journal of the American Dietetic Association,
vol.101, no.7, pp.780–5.
[16]
Koh-Banerjee, P. & Rimm, E.B., 2003, ‘Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research’,
Proceedings of the Nutrition Society,
vol.62, no.1, pp.25–9.
[17]
Fung, T.T. et. al., 2002, ‘Whole-grain intake and the risk of type 2 diabetes: a prospective study in men’,
American Journal of Clinical Nutrition,
vol.76, no.3, pp.535–40.
[18]
Better Health Channel, Victorian Government website, retrieved 30 August 2009:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Cereals_and_wholegrain_foods
[19]
Liu, S., ‘Whole-grain foods, dietary fiber, and type 2 diabetes: searching for a kernel of truth’,
American Journal of Clinical Nutrition,
vol.77, no.3, pp.527–9,
http://www.ajcn.org/cgi/reprint/77/3/527
[20]
Schatzkin, A. et. al., 2007, ‘Dietary fiber and whole-grain consumption in relation to colorectal cancer in the NIH-AARP Diet and Health Study’,
American Journal of Clinical Nutrition,
vol.85, no.5, pp.1353–60.
[21]
Slavin, J., 2003, ‘Why whole grains are protective: biological mechanisms’, Proceedings of the Nutrition Society, 62, pp.129–34.
[22]
Kern, D. 2006, ‘What is acne? What are pimples?’, retrieved 23 August 2006:
www.acne.org
[23]
National Institute of Arthritis and Musculoskeletal and Skin Disorders (NIAMS) website, ‘Questions and answers about acne’, retrieved 24 August 2006:
http://www.niams.nih.gov/hi/topics/acne/acne.htm
[24]
Cotterill, J.A. & Cunliffe, W.J. 1997, ‘Suicide in dermatological patients’,
British Journal of Dermatology,
vol.137, no.2, p.246.
[25]
Purvis, D. et. al. 2006, ‘Acne, anxiety, depression and suicide in teenagers: a cross-sectional survey of New Zealand secondary school students’,
Journal of Paediatrics and Child Health,
vol.42, no.12. 26. ibid.
[27]
Smith, R.N., 2007, ‘A low-glycemic-load diet improves symptoms in acne vulgaris patients: a randomized controlled trial’,
American Journal of Clinical Nutrition,
vol.86, pp.107–15:
http://www.ajcn.org/cgi/reprint/86/1/107
[28]
Kilkenny et. al. 1998, ‘The prevalence of common skin conditions in Australian school children: 3. acne vulgaris’,
British Journal of Dermatology,
vol.139, no.5, p.840.
[29]
Smith, R.N. loc.cit.
[30]
Cordain, L., et. al., 2002, ‘Acne vulgaris, a disease of western civilization’,
Archives of Dermatology,
vol.138, pp.1584–90.
[31]
Smith, R.N. loc.cit.
[32]
Adebamowo, C.A. et. al. 2005, ‘High school dietary dairy intake and teenage acne’,
Journal of the American Academy of Dermatology,
vol.52, no.2, pp.360–2.
2. Nutrition in a nutshell
[1]
De Spirit, S., et al., 2009, ‘Intervention with flaxseed and borage oil supplements modulates skin condition in women’,
British Journal of Nutrition,
vol.101, pp.440–5.
[2]
Brand-Miller, J., Foster-Powell, K. & Colagiuri, S., 2002,
The New Glucose Revolution,
Hodder, Sydney.
[3]
Australian Government, Department of Health and Ageing, 2008, ‘Get set 4 life—habits for healthy kids’.
[4]
ibid.
[5]
ibid.
[6]
Stanton, R., 2007,
Rosemary Stanton’s Complete Book of Food and Nutrition,
third edition, Simon & Schuster, Sydney.
[7]
ibid.
[8]
Purba, M. et.al. 2001, ‘Skin wrinkling: can food make a difference?’
Journal of the American College of Nutrition,
vol.20, no.1, pp.71–80.
[9]
Lewis, S. et. al., 2008, ‘Alcohol as a cause of cancer’, Cancer Institute NSW Monograph, retrieved 12 August 2009:
http://www.cancerinstitute.org.au/cancer_inst/publications/pdfs/pm-2008–03_alcohol-as-a-cause-of-cancer.pdf
[10]
ibid.
[11]
Frassetto, L.A. et. al, 1998, ‘Estimation of net endogenous noncarbonic acid production in humans from diet potassium and protein contents’,
American Journal of Clinical Nutrition,
vol.68, pp.576–83.
[12]
Alexy, U. et. al., 2005, ‘Long-term protein intake and dietary potential renal acid load are associated with bone modeling and remodeling at the proximal radium in healthy children’,
American Journal of Clinical Nutrition,
vol.82, no.1, pp.1107–14.
[13]
Barzel, U.S. & Massey, L.K., 1998, ‘Excess dietary protein can adversely affect bone’,
Journal of Nutrition,
vol.128, no.6, pp.1051–3.
[14]
New, S.A., 2002, ‘The role of the skeleton in acid-base homeostasis’,
Proceedings of the Nutrition Society,
vol.61, no.2, pp.151–64.
[15]
Guerrero, A., 2005,
In Balance for Life, Understanding and Maximizing Your Body’s pH Factor,
SquareOne, New York.
[16]
New, S.A., 2001, ‘Fruit and vegetable consumption and skeletal health: is there a positive link?’ Nutrition Bulletin, vol.26, no.2, pp.121–5.
[17]
Minich, D.M. & Bland, J.S., 2007, ‘Acid-alkaline balance: role in chronic disease and detoxification’,
Alternative Therapies,
vol.13, no.4, pp.62–5.
3. Marketing magic
[1]
Blanchette, L. & Brug, J., 2005, ‘Determinants of fruit and vegetable consumption among 6–12year-old children and effective interventions to increase consumption’,
Journal of Human Nutrition & Dietetics,
vol.18, no.6, pp.431–43.
[2]
Larson, N.I. et. al., 2007, ‘Family meals during adolescence are associated with higher diet quality and healthful meal patterns during young adulthood’,
Journal of the American Dietetic Association,
vol.107, no.9, pp.1502–10.
[3]
Woodruff, S.J. & Hanning, R.M., 2008, ‘Associations between family dinner frequency and specific food behaviors among Grade six, seven, and eight students from Ontario and Nova Scotia’,
Journal of Adolescent Health,
vol.44, no.5, pp.431–6.
[4]
Galvin, N., 2009, ‘Table time is still the answer’,
Sydney Morning Herald, Good Living,
21 April 2009.
[5]
ibid.
[6]
Australian Bureau of Statistics, Arts and Culture in Australia: A Statistical Overview, 2008, second edition. (Calculations: 3 hours per dayx365 days/yr=1095 hours per year watching television (divided by 24 hours)=45 days wasted each year watching TV – and if you live to 65 years that’s (45 daysx50 years=2250 days) or 6 years of your life wasted watching TV. (2250 divided by 365 days/yr) Note: the stats were for adults 15 years and above.
[7]
Blanchette, L. & Brug, J., loc. cit.
[8]
ibid.
[9]
Lowel, C.F. et. al., 2004, ‘Effects of a peer modelling and rewards-based intervention to increase fruit and vegetable consumption in children’,
European Journal of Clinical Nutrition,
vol.58, pp.510–22.
[10]
ibid.
[11]
Robinson, T.N. et. al., 2007, ‘Effects of fast food branding on young children’s taste preferences’,
Archives of Pediatric Adolescent Medicine,
vol.161, no.8, pp.792–7.
[12]
Borzekowski, D.G.L. & Robinson, T.N., 2001, ‘The 30–second effect: an experiment revealing the impact of television commercials on food preferences of preschoolers’,
Journal of the American Dietetic Association,
vol.101, no.1, pp.42–6.
[13]
Wiecha, J.L. et. al., 2006, ‘When children eat what they watch. The impact of television viewing on dietary intake in youth’,
Archives of Pediatric Adolescent Medicine,
vol.160, pp.436–42.
[14]
Morris J., Neustadter A, & Zidenberg-Cherr S., 2001, ‘First-grade gardeners more likely to taste vegetables’,
California Agriculture,
vol.55, no.1, pp.43–6.
5. Kitchen essentials
[1]
Kelble, A., 2005, ‘Spices and type 2 diabetes’,
Nutrition and food science,
vol.35, no.2, pp.81–7.
[2]
Stanton, R., 2007,
Rosemary Stanton’s Complete Book of Food and Nutrition,
third edition, Simon & Schuster, Sydney.
[3]
ibid.
Appendix 1
[1]
Scott, J.A. et.al., 2009, ‘Predictors of the early introduction of solid food in infants: results of a cohort study’,
BMC Pediatrics,
vol.9, no.60.
[2]
ibid.
[3]
Australasian Society of Clinical Immunology and Allergy (ASCIA), ‘Allergy prevention in children,’ retrieved 28 January 2010:
www.allergy.org.au
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