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Health Challenges

 

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Encouraging Tweens Not To Smoke

Cigarette smoking has been called “slow-motion suicide” because of the well-documented relationship between smoking and a number of serious causes of death. For tweens, there is another important reason to avoid tobacco use: tobacco is classified as a “ gateway” drug to many other drugs and drug-related behaviors. Surveys indicate that most tweens are aware of the hazards of cigarette smoking, yet approximately 1 million begin smoking or chewing tobacco each year.

Tweens typically have two attitudes that make them more susceptible to using tobacco: they believe they are immortal and are more concerned with the present than with the future.

Having a friend who smokes usually influences tween smoking, but peers are not the only influence on tween tobacco use. If a parent smokes, this indicates to the tween that it is a normal behavior and smoking, whether in television, movie, or sporting events, makes tobacco use attractive and downplays the negative health consequences.


Discouraging Tobacco Use

  • Focus on short-term rather than long-term affects of smoking. Focus on immediate concerns such as gaining acceptance, becoming independent, and being attractive.

  • Emphasize the negative short-term effects of smoking, for example reduced fitness, foul-smelling breath and clothes, unattractiveness (such as yellow teeth), and reduced peer acceptance (as overall group attitudes favor non-use).

  • Project consistent anti-smoking messages in your family. Peers and the advertising world can send messages that encourage tobacco use, but as a parent you need to educate your tween early and remind them of the impact smoking can have on their lives.

  • Communicate openly with your youth about the facts of tobacco use, but avoid using scare tactics, which often encourage rebellious behavior. Involve your tween in healthy social activities.

  • Parents and family members can promote a tobacco-free norm by establishing a hard-line disapproval of tobacco use. Even parents who smoke can express their regrets of becoming addicted to nicotine, which is controlling their own smoking behavior.

Milk Matters for Tweens

Tweens might not think much about what they eat or even about how it will affect them tomorrow or twenty years from now. But, over the past several decades, researchers have learned a lot about how a nutritious diet during childhood and adolescence works to prevent the onset of damaging adult diseases.

One long-lasting effect of poor nutrition during adolescence is osteoporosis, a bone-crippling disease characterized by low bone mass and an increase in fragile bones. While it was largely seen as an elderly woman’s disease, osteoporosis is now being recognized as an adolescent disease. Adolescent bodies are tailor-made to “bone up” on calcium. Bones grow and incorporate calcium most rapidly during the tween years, with approximately 90 percent of adult bone mass built by age 17.

The problem is that six out of ten boys and eight out of ten girls don’t get enough calcium in their diets during this critical time of bone development. Most are only getting about 800 mg of the 1,300 mg. that is required each day.

To reach the daily-recommended amount of calcium, tweens need to consume four high-calcium food servings per day. Each 8-ounce glass of milk and each cup of yogurt has about 300 mg of calcium.

As excellent as milk is for the bones, it and other dairy products are not the only foods that contain calcium. All groups in the Food Guide Pyramid, in fact, offer calcium. An easy daily plan would be to have a high calcium source at each meal and as a snack.

While osteoporosis may seem far away, small changes in a tween’s diet today can help insure better bones in their later years.


Milk and Dairy Products
No of Milligrams of Calcium*
 
Other
No of Milligrams of Calcium*
Milk, whole (8 oz.)
291
  Tofu, processed with calcium sulfate (4 oz.)
145
Milk, low fat, 2% (8 oz.)
297
  Oysters, fresh (4 oz.)
51
Milk, skim (8 oz.)
302
  Salmon, canned with bones (3 oz.)
181
Yogurt, plain, low fat (1 cup)
415
  Sardines, with bones (3 oz.)
324
Yogurt, fruit, low fat (1 cup)
345
  Almonds (2 oz.)
150
Ice Cream, vanilla (1/2 cup)
88
  0
0
Ice Milk, hardened, vanilla (1/2 cup)
88
 
Fruits and Vegetables
0
Pudding (1/2 cup)
133
  Orange (1 medium)
52
American cheese (1 oz.)
174
  Greens - Kale, from raw, cooked, drained (1/2 cup)
47
Cheddar cheese (1 oz.)
204
  Collards, from raw, cooked, drained (1/2 cup)
74
Swiss cheese (1 oz.)
272
  Green beans, from frozen, cooked, drained (1/2 cup)
31
Colby cheese (1 oz.)
194
  Squash, winter, fresh, cooked (1/2 cup)
14
Edam cheese (1 oz.)
207
  0
0
Mozzarella cheese (1 oz.)
147
 
Grain
0
Mozzarella cheese, part skim, low moisture (1 oz.)
207
  White bread, enriched (1 slice)
32
Muenster cheese (1 oz.)
203
  Whole wheat bread (1 slice)
20
Provolone cheese (1 oz.)
214
  Cornbread, 2-1/2" x 2-1/2" x 1-1/2", enriched
94
Cottage cheese, creamed (1/2 cup)
63
  Pancake, 4" diameter,enriched, 2
72
Ricotta cheese, whole milk (1/2 cup)
255
  Tortilla, corn
42


* USDA Handbook No. 8

 


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This page last updated Thursday, August 8, 2002 10:02

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