I found that when I made the switch from regular pasta to whole wheat about a year ago that I had to really pay attention to the cooking time stated on the box. Over cooking became a problem but if I shot for more "al dente" it was just about right.
My son's PE teacher did a whole series on Go, Slow, and Whoa foods. The kids were competing to see who could bring her an item to paste to the different colored boards. The whole school was into it and it was helpful for me to see when we were waiting in the breakfast/lunch line what i should be buying at the store for snacks.
I did the same substitution with the white-whole-wheat flour. It went over well. Then I heard it was better, but still not as good for you as whole grain. Now I am on the move again with my fiance and 6 year old. I am slowly substituting whole wheat. After a year my son is eating whole wheat bagels and whole wheat garlic toast with a smile.
what's the scoop on "white whole wheat flour"? i figure it's better than plain white, and i've gradually substituted it in ALL my cooking/baking except special cakes. i started w/ 1/2 and 1/2 and have increased to 100% "white whole wheat", which meant the kids didn't notice and the dh acclimated without too much fuss.
low fat dairy is totally a go food for children. The key is the fat content you choose. A whole milk cheese has no more calcium or vitamin D then a low fat option, its only increase is in the fat content and the calories from fat. Since dairy provides saturated fats, it is best to limit them (the fat) in children over the age of 2. Just as a refresher, children under the age of 2 need whole milk dairy options because they need the fat for adequate brain/neuron development.
PS- You can get a weight tracker from your Spark Page. Go to the edit mode and set it up there.
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