November 14th is World Diabetes Day so Cool Kidz Mealz wants to help promote awareness. Raising a family can be difficult at times, but these difficulties are magnified when you are raising a child with either Type 1 or Type 2 diabetes.
Diabetes is a complex condition that requires careful day-to-day management. Globally, the incidence of diabetes is on the rise and kids have not been spared from its claws. Doctors have seen a rise in the number of kids with either Type 1 or Type 2 diabetes. This can be overwhelming, especially if your child is newly diagnosed. Healthy meals and snacks are important for every child but for diabetic kids, it's more important to keep an eye on what they eat.
Type 2 and Nutrition
The key to managing Type 2 diabetes is achieving and maintaining a healthy body weight, making healthier food choices and being as active as you can.
Type 1 and Nutrition
For people with Type 1 diabetes, diet and nutrition also play an important role in managing blood glucose levels.
Healthy Snacks for Kids With Diabetes
Any snack having no or less sugar content and low-fat is an ideal snack for kids with diabetes. And that's why when shopping for these snacks, be sure to read the nutritional levels. And always continue to consult with your Doctor, Diabetic Educator and Dietician!
There are lots of kid-friendly diabetic snacks!
- Frozen, low-fat, no sugar yoghurt or ice-cream.
- Low-fat milk
- Low-fat cheese
- Apple wedges.
- Cherry tomatoes or banana slices
- Vegetable sticks and Hummus such as celery and carrot.
Spinach and Cheese Polenta Muffins
These spinach and cheese polenta muffins make an excellent addition to anyone's lunchbox and making them is a great activity for you and the kids. Muffins are also a great way to boost our vegetable intake. Experiment by adding grated carrot, zucchini, cherry tomatoes and seasonal fresh herbs.. Make a batch of mini muffins on the weekend and freeze for your lunchbox throughout the week.
1 cup low-fat milk
1/4 cup olive oil
1 TBSP chopped chives
1/2 cup plain flour
1//2 cup polenta
2 TSP's baking powder
60 grms. grated cheese (low-fat)
1 TBSP grated Parmesan cheese
1 red capsicum
50 grms. baby spinach leaves
Freshly ground black pepper
- Roast the red capsicum. Remove the skin and membrane. Slice.
- Wash and chop the baby spinach leaves.
- Whisk together the milk, olive oil, egg and chopped chives.
- Place remaining ingredients into a large bowl, mixing well until combined.
- Pour in milk mixture and stir until just combined.
- Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans and bake at 200 degrees C. for 15 minutes or until golden.