Winter 2009 Newsletter

FLU ADVICE

The American Academy of Pediatrics recommends annual flu immunizations to all Children, both healthy and with high-risk conditions, ages 6 months through 18 years. This year the recommendation includes all school-age children, since this population has the greatest incidence of disease. The goal is to reduce influenza among school-aged children, in order to minimize transmission to household contact and to the community.

We often think of Influenza as “just a mild viral illness”, but the truth is the flu virus causes a number of complications every year, including increased risk of hospitalizations for those younger than 2 years of age. How can we tell the difference between Influenza infection and the common cold? YouR doctor can decide by examining the child; there are also Rapid Flu tests that can be performed in the office to confirm suspected cases.

Here are some of the main differences to help you decide if your child’s symptoms are consistent with the flu.

Signs and Symptoms	Flu	Cold
Onset	Sudden	Gradual
Cough	Dry, can be severe	Hacking, mild
Headache	Prominent	Rare
Muscle/joint pain	Usual, often severe	Slight
Fatigue and weakness	Can last up to 2 weeks	Very mild
Extreme exhaustion	Early and prominent	Never
Chest discomfort	Common	Mild/Moderate
Stuffy nose	Sometimes	Common
Sneezing	Sometimes	Usually
Sore throat	Sometimes	Common
Fever	Common, lasts 3-4 days	Rare

There are two vaccines currently available to prevent flu. One is given by injection, and it is made from killed viral particles. The other is a live-attenuated virus vaccine and it is given in a nasal spray form.

Children younger that 9 years, who get the flu vaccine for the first time, should get 2 doses of the vaccine, at least 4-6 weeks apart. Those older than 9 years need only one dose, even if they previously have not received the vaccine.

Chicken Soup for the Flu

I don’t know when or who came up with the recommendation of chicken soup to treat or alleviate the symptoms of winter maladies, but it is a wise advice that can contribute to an easier course of the disease. Whenever we have fever, from a viral cold or the flu, we do become slightly dehydrated, and our body rejects nutrition in the form of a heavy meal. But a light, liquid, warm repast that provides just enough calories to get by and helps to curve the dehydration caused by the fever, may just be what we need to feel better.

This chicken soup is made from scratch and it is very easy to prepare. Although it is easier to open a can, just think about the hidden ingredients added to the process, such as colorants and preservatives. You may then decide to start cooking!

Chicken soup provides the right amount of calories to help you fight the cold, with a perfect balance of carbohydrates (provided by the pasta), protein (in chicken and egg), fat (from chicken meat), as well as fiber and vitamins (in vegetables).

Chicken Soup Ingredients
- 1.5 lb of chicken.
- 2 stalks of celery.
- 2 medium carrots
- 1 medium onion
- 2 garlic cloves.
- 1 medium tomato.
- 1/3 cup of “egg pastina”
- 1 hard-boiled egg.

In a medium size pot, place the first 6 ingredients and add water until they are all covered. Bring to a boil and cook in low until the chicken is tender and the vegetables are soft (about 30 minutes). Take out the pieces of chicken and set them apart to allow them to cool off. Leave the rest of the ingredients in the water and remove the pot from the stove. Using a hand blender, mix the vegetables in the water until the solid vegetables become liquefied.

When the chicken is cool, separate the meat from the bones and cut the meat in small pieces. Add the chicken meat to the liquefied mixture of vegetables. Add the “egg pastina” in the form of stars or little bullets, and allow cooking for another 15 minutes. Add salt and pepper to taste.

Before serving, add the hard-boiled egg cut in small pieces. If the soup is too liquid for you, separate ½ cup of the soup mixture and add 1 tbsp of cornstarch. Stir until it dissolves completely and then add it to the soup, allowing it to cook for another few minutes. This soup can be prepared in advance and kept frozen if needed.

PREVENTION OF VITAMIN D DEFFICIENCY

The American Academy of Pediatrics has recently published new recommendations regarding vitamin D intake for infants, children and adolescents.
Vitamin D is a fat-soluble vitamin involved in many processes in the body. Adequate intake not only prevents and treats rickets, but it is also implicated in the prevention of infections, cancer, osteoporosis and type 2 diabetes; it also helps de development of a healthy immune system.

Here are the new recommendations:

Any breastfeeding infant, regardless of whether he or she is being supplemented with formula, should be supplemented with 400 IU of vitamin D.
All formulas sold in the United States contain 400 IU of vitamin D per Liter. Any infant who receives less than 1 qt (or 1 L) of formula per day should get vitamin D supplement of 400 IU/day.
Older children and adolescents who do not obtain 400 IU of vitamin D per day through vit.D-fortified foods, such as fortified cereals and eggs, should receive a vitamin D supplement of 400 IU/day.

There are many over-the-counter preparations containing 400 IU of vitamin D, including infant drops, chewables and tablets. As your pharmacist which one is more appropriate for your child.