| Palo Alto, CA | renasdesk@gmail.com http://www.designworlds.com/RenasDesk/ |
My first reaction was alarm. Although we rarely ate red meat, chicken and fish were mealtime staples. How was my son going to get enough protein? Was I going to have to make two main dishes for every meal? Was the dinner table going to become the staging ground for battles over the morality of eating dead animals? I discovered that I was not alone in my parental angst. Exact statistics for young vegetarians are not available, but Prerna Uppal, Registered Dietitian at the Palo Alto Medical Foundation, says she sees increasing numbers of children who wish to eliminate meat, fish and chicken from their diets. Many claim health reasons for their choice, and others, she says, decide it is brutal to kill animals for food. "At some point," she claims, " young children may just decide that meat is gross, and they start thinking about the living animal it once was." Thus, the child actually makes the connection between baby chicks and chicken nuggets, little lambs and lamb chops. Teenagers, too, often turn to vegetarianism for ethical reasons. After caring for animals at Hidden Villa summer camp, Sarah Greenberg, 18, of Palo Alto "began to think of the them as her friends," said her mother, Diane, a Menlo Park attorney. "It just became repellent to her to eat meat. Beyond ethical and health reasons, there may be deeper motivations, particularly for adolescents. "Choosing vegetarianism may be a way of staking out an identity different from their parents," says Elizabeth Dumanian, a Menlo Park clinical social worker. "This is a way kids can begin to assert themselves. It also provides students a sense of belonging to a group and and something to stand for." Whatever the reason for the new choice, parents may not be entirely pleased. Reaction often depends on how the issue was presented in the first place. If the decision seems well thought-out or consistent with the child's beliefs, it is more likely to be acceptable than if it appears to have been made impulsively or because other kids are doing it, Dumanian suggests. The child's level of tolerance and respect for other family members is also a factor. "If the child isn't willing to sit at the table with other family members who are eating meat, it can become a difficult issue," Dumanian says. The child must learn to distinguish between attitudes and behaviors. "It's OK to not eat meat. It's not OK to make nasty comments about what others eat." The bottom line is that the child's personal choice should not affect the family's ability to share a pleasant meal together. Parents often express concern about the nutritional adequacy of a vegetarian diet. "They have visions that their children will be eating nothing but bean sprouts. I reassure them that although our culture has been eating a meat-based diet for centuries, a nutritionally balanced vegetarian diet can be perfectly healthy," Uppal says. "Nutritionally balanced" is a crucial phrase, for a vegetarian diet can have its hazards. Dr. Tamar Gershon, pediatrician at Lucille Salter Packard Children's Hospital, warns that a meatless diet can contain too much fat or too many calories. Many hard cheeses are almost 75 percent fat, and dried fruits, though packed with nutrients, are also loaded with calories. A 3 1/2 ounce apple, for example, contains about 60 calories, while the same amount, by weight, of dried apple has 275 calories. Uppal recommends a daily intake of 1800 to 2500 calories for young children and adolescents. If the youngster gains or loses more than 10 pounds on the new diet, he and his parents should visit a registered dietitian to identify the causes and correct the problem. The recommended diet for lacto-ovo vegetarians (those who eat eggs and dairy products) would include the following: six to eight daily servings of whole grains and cereals such as bread, pasta and rice; three servings of vegetables; three servings of fruits; four servings of dairy products such as low-fat or skim milk, yogurt and cheese; two to three servings of legumes or meat substitutes such as beans, tofu and other soy products, nut butters, seeds or nuts. A daily intake of a wide variety of nutritious foods will provide the necessary protein, calcium, iron and other vitamins and minerals that growing children and teenagers require. Meal preparation without the usual meat, fish or chicken may seem a formidable task at first. "It's certainly a lot easier to roast a chicken or grill hamburgers than to cook a casserole containing lots of chopped vegetables," says Anna Miller, a Mountain View registered dietitian. "But planning ahead is a real time-saver," she adds, and learning just a few basics can ease family chefs into an unintimidating, if different cooking style. Making two versions of a basic recipe can be a convenient way to keep everyone in the family happy. For example, meatballs may be added to a portion of plain pasta sauce; tofu "meatballs" (see following recipe) may be added for the vegetarian, or the pasta can simply be sprinkled with shredded cheese for a protein component. Libraries and book stores are full of practical cookbooks, and one does not need to be an expert on tempeh and tofu to become a passable vegetarian cook. Fortunately, meat substitutes that appeal to children are on the increase, according to Brian Band, shift manager at Palo Alto's Whole Foods Market. "More and more people are looking for veggie hot dogs and burgers," he says. These fast-food look-alikes can be served alongside their meat counterparts, accompanied by buns and the usual condiments. In the end, parents and children must just agree to disagree, much as they do with preferences in music and other areas. As for our family, my son's culinary conversion has led to much trial and a bit of error in the kitchen. We've tried lentil pot pie and pumpkin soup, zucchini lasagna and tofu pilaf, enjoying the variety of choices and new flavors. Now, almost a year after his decision, we're all semi-vegetarians, eating fish or chicken only several times a month. Of course, some challenging moments still arise. Occasionally my son remarks that he just doesn't like "seeing dead animals on the table." We all just might become full-time vegetarians . . . and soon. Tofu "Meatballs" 12 ounces firm tofu Freelance writer Rena Shaw Davidow lives in Palo Alto.
Published Wednesday, April 9, 1997 in the San Jose Mercury News
My Son The Vegetarian
A guide to mealtime survival for the family when a child decides to forgo meat
BY RENA SHAW DAVIDOW
Special to the Mercury News
IT'S MEAN to kill animals!" With that statement, my son, then eight, became a full-fledged vegetarian, the first in our family. That meant no more hot dogs or hamburgers, chicken nuggets or tuna sandwiches. That meant I had to learn new ways to feed a kid who was already a finicky eater.
Meatless Meal Tips
There are many simple ways to help keep young vegetarians happy:
Recipes
Spaghetti Pie
This simple pasta variation is a favorite with kids. Add sauteed or steamed minced vegetables to the sauce for extra nutrition.
6 ounces cooked spaghetti
2 tablespoons melted margarine
1/3 cup grated Parmesan cheese
2 beaten eggs or equivalent egg substitute
1 1/2 cups non-fat cottage cheese
1 1/2 cups spaghetti sauce
1/3 cup shredded non-fat mozzarella cheese
Preheat oven to 350 degrees. Mix together spaghetti, margarine, Parmesan cheese and eggs. Press mixture into bottom and sides of lightly greased 10-inch pie pan. Refrigerate for fifteen minutes to set "crust." Fill spaghetti shell with cottage cheese and spread sauce over top. Sprinkle with mozzarella. Bake for 20 minutes.
These may be made in a food processor. They can be used to stuff pita breads or chopped to use in pizza topping.
1/2 cup corn flake crumbs or bread crumbs
1/2 cup rolled oats
1/4 cup grated Parmesan cheese
2 eggs
2 tablespoons chopped parsley
1 tablespoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon pepper
Preheat oven to 350 degrees. Drain and mash tofu. Mix all ingredients and form into balls. Bake on lightly greased pan 25 to 30 minutes, turning every 10 minutes until browned and firm.
My Son the Vegetarian | The Worst Exercise Partner: Fear | Winning The Food Fight |
Mom Searches for Book on Birds and Bees | Balancing Safety With Freedom When Violence Looms |
Moira Gunn: Tech Talk with Style | Larry Magid: Taking the Mystery Out of Technology
Frona Kahn: Pioneer in Children's Learning Software |