Many Kindergarteners Are Already on Road to Obesity

Today’s kindergarteners are heavier than kids brought up in the 1970s and 1980s and appear to be on the road to becoming overweight and obese in the years to come, a new study finds.

“It’s not just kids who are already overweight getting more and more so, there is an entire shift. Even those who are normal weight are gaining weight,” said lead study author at RAND Corp. in Santa Monica, Calif.

Researchers analyzed data on nearly 6,000 white, black and Hispanic children who participated in the Early Childhood Longitudinal Study — a nationally representative sample — and had their height and weight measured over nine years, in kindergarten, first, third, fifth and eighth grades.

The study found nearly 40 percent of kindergarteners had a body mass index (BMI) in the 75th percentile or above, up from 25 percent in the 1970s and 1980s, when the growth charts were developed by the U.S. Centers for Disease Control and Prevention.

While a BMI in the 75th percentile is still in the normal range, that child may be headed for being overweight or obese, Datar said. And if they’re already at the 75th percentile in kindergarten, they don’t have far to go before they tip into the overweight or obese category, which puts them at risk of serious health problems as adults.

Traditionally, a BMI in the 85th to 95th percentile is considered overweight, while above the 95th percentile is obese. The number of kids at the top of the scale has swelled too.

About 28 percent of kids from the current sample had a BMI in the 85th to 95th percentiles, compared with 10 percent of earlier generations, while 12 percent had a BMI above the 95th percentile, compared with 5 percent of the earlier group of kids.

Gains in BMI were most striking among Hispanic children and black girls, according to the study, published in the Pediatrics.


My Cooking Classes for Winter 2012

The Leisure Guide of Winter 2012 is now available. Registration for my cooking classes and other adult leisure programs will begin Wednesday, December 14 at 9 a.m.

Here is the link to the on-line registration page of my classes in the Leisure Guide ….

Lunch Suggestion

Home-cooked Japanese Bento


  • Stir-fried Beef and Celery with Oyster Sauce
  • Fried Egg
  • Fried Enoki
  • Simmered Arame (a seaweed)
  • Rice and Pickled Plum

Vegetables, Fruits, Grains Reduce Stroke Risk in Women

Diets rich in antioxidants from fruits, vegetables and whole grains appear to lower a woman’s odds for a stroke, even if she has a prior history of heart disease, new research shows.

The researchers used dietary information to determine the women’s “total antioxidant capacity (TAC),” a measurement of the power of these food-borne compounds to cut down on disease-linked “free radicals” in cells. Cell damage caused by free radicals can lead to inflammation and damage and stiffening of blood vessels.

Among women with no history of heart disease, those with the highest levels of diet-based antioxidants had a 17 percent lower risk of stroke than those with the lowest levels.

Benefits extended to women who’d already suffered heart disease. Among this group, women with higher levels of dietary antioxidant capacity had up to a 57 percent lower risk of hemorrhagic (bleeding) stroke compared to those with the lowest levels.

According to the study authors, fruits and vegetables contributed about 50 percent of antioxidant capacity in women with no history of heart disease who had the highest TAC. Other contributors included whole grains (18 percent), tea (16 percent) and chocolate (5 percent).

The study authors noted that the effect remained even after they accounted for other factors that often correlate with healthy diets, such as exercise or avoidance of smoking.

Results of the study was reported in Stroke: Journal of the American Heart Association.


A Salad with Apple and Beet


Apple segments
Pickled beets, red and yellow
Fresh dill
Candied walnuts Chevre

Caramelized Honey Vinaigrette

250 ml honey
Zest 1/2 orange
4 sprigs thyme
1/2 tsp fennel seed
1/2 tsp coriander seed
250 ml champagne vinegar
250 ml olive oil
375 ml grapeseed oil
Salt to taste

(Yield: 1 L Good for one month refrigerated.)


  1. Caramelize honey over medium heat until golden brown.
  2. Remove from heat and steep all ingredients except for oil overnight.
  3. Next day strain, blend with oil and seasoning.
  4. To assemble salad – Toss arugula, chopped apple and pickled beets in vinaigrette. Place in bowl and garnish with nuts, pieces of chevre cheese and fresh dill.

Source: Report on Business

“Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.”