We all know the importance of children eating vegetables so that they grow strong and healthy, as they are essential for their development, as well as to prevent a series of diseases. “When you teach your children to eat vegetables, you are taking care of their health and helping them to acquire a healthy habit for their whole life. The Nutrition Service of Clinica Ricardo Palma is here to provide you with personalized nutritional advice”, says María Teresa Zumarán, nutritionist at our clinic.
Why is it important for children to eat vegetables?
- It is important because they are rich in fiber and this helps to avoid constipation, high cholesterol and glucose levels, as well as being overweight or obese.
- Vegetables are rich in vitamins, minerals, and antioxidants; therefore, they protect us against degenerative and cardiovascular diseases and cancer.
Should a child be forced to eat vegetables?
No. Parents or caregivers should be the example, and teach children to eat vegetables without forcing them, with great respect, affection and patience.
Recommendations for your children to learn to eat vegetables from an early age:
- Children learn by imitation, teach them by example, explaining all the benefits they will get from including vegetables in their daily diet.
- There should always be a plate of salad of different colors at home, both at lunch and dinner. Keep in your refrigerator, a transparent container of washed and cut vegetables so that your children can eat them whenever they like.
- Encourage your children to participate in shopping. When you go to the market, start with the vegetable area and together choose the ones you like best.
- They can have their own garden or pots at home, where they grow some vegetables or herbs and then prepare a recipe together. In this way, they will not only spend pleasant moments, but they will also see it as something natural to include vegetables in their daily diet. Try to present the dish in a creative and fun way.
- Include vegetables for breakfast in the form of pancakes (spinach, carrot, beetroot, etc.), oatmeal (loche squash or grated carrot), scrambled eggs (spinach, tomato, chard, pepper, lettuce, broccoli, among others).
María Teresa Zumarán
Nutritionist at Clínica Ricardo Palma