McKnight Pediatrics

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Here is where we will post everything from articles and recipes to further your healthy living to information on our patients' wonderful achievements. The best part is you can contribute too! See the How to Contribute box.

Selecting Sunblock

June 3, 2017

Dr. McKnight & Washington offers the following tips for choosing a sunscreen:



  • Choose a sunscreen with an SPF 30 or higher. While no sunscreen can filter out all of the sun's UVB rays, SPF 30 sunscreens block 97 percent of the sun's UVB rays.


  • Look for the words "broad spectrum." This means the sunscreen will protect against both UVA rays (which cause premature skin aging) and UVB rays (which cause sunburn). Both types of UV rays can lead to skin cancer.


  • Look for the words "water resistant." No sunscreen is completely waterproof, but water-resistant sunscreens can provide protection for wet or sweaty skin for 40 or 80 minutes, as indicated on the label. All sunscreens should be reapplied every two hours, or after swimming or sweating.


  • For sensitive skin, choose a sunscreen with the active ingredients zinc oxide or titanium dioxide. Those with sensitive skin also should avoid sunscreens that contain fragrance, oils and para-aminobenzoic acid, also known as PABA.


Cauliflower Crust Pizza

February 23, 2017

Cauliflower Crust Pizza
Total:1 hr 50 minCook:35 min
Yield:2 servings (1 pizza)
Level:Easy
Ingredients
Pizza:
1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups freshly grated mozzarella
1/4 cup Spicy Pizza Sauce, recipe follows
Fresh basil leaves, for garnish
Salad:
4 cups baby greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Parmesan shavings, for topping
Spicy Pizza Sauce:
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
1 tablespoon brown sugar
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Directions
Salad:
For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
Spicy Pizza Sauce:
Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.
Recipe courtesy of Ree Drummond

Swaddling sleeping infants increases risk of SIDS

May 16, 2016

May 11, 2016
Swaddling sleeping infants increases risk of SIDS


Infants who are swaddled while they sleep have an increased risk of SIDS.
Swaddling infants, especially when they are sleeping in a prone position or on their side, may increase the risk for sudden infant death syndrome (SIDS), according to a study published in Pediatrics.

The overall, age-adjusted odds ratio (OR) for swaddling was 1.58, though the risk varied by position placed for sleep. The risk of SIDS associated with swaddling seemed to increase in older infants.

The meta-analysis included 4 observational, case-control studies that used SIDS as an outcome and also included data on swaddling for the last or reference sleep. The studies span 2 decades and 3 geographic regions: parts of England, Tasmania in Australia, and Chicago in the United States.


From all 4 studies, there were 760 SIDS cases compared with 1,759 control participants. The risk of SIDS with swaddling increased with age, with infants aged 6 months and older having the greatest risk (OR, 2.53).

For infants placed in the prone and side positions to sleep, swaddling doubled the risk for SIDS (OR, 12.99 for prone infants; OR, 3.16 for infants on their side) compared with non-swaddled infants. There was a small but significant risk of SIDS for swaddled infants placed on their back to sleep (OR, 1.93) compared with non-swaddled infants. Although being swaddled and then found sleeping prone was a rare occurrence (<1% among control subjects and 8% among infants with SIDS), it increased the risk of SIDS 19-fold.

Two studies included data on both the sleeping position the infants were placed in and the position they were found in. Of the 124 control infants who were swaddled, none was placed prone, 49 were placed on their side (24 remained on their side; 25 rolled onto their back) and 1 was placed supine (and was found prone). Of the 16 swaddled infants with SIDS who were found prone, 3 were placed and found prone, 8 were placed on their side and found prone, and 5 were placed supine and found prone.

"Current advice to avoid front or side positions for sleep especially applies to infants who are swaddled," the researchers wrote.

The researchers noted that the 4 studies that were analyzed did not include precise definitions of swaddling; future studies of SIDS risk could create swaddling classifications by using photographic measures of how a swaddled infant was placed for sleep and how they were then found.

Reference
Pease AS, Fleming PJ, Hauck FR, et al. Swaddling and the risk of sudden infant death syndrome: a meta-analysis. Pediatrics. 2016; doi:10.1542/peds.2015.3275.

Brussel Sprout Fried Rice

August 29, 2015

From: Isa Chandra

Time: 30 minutes
Serves 4

Ingredients:
2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

Sriracha to serve

Note: The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices. I've made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Just sticks the strainer in the fridge to cool comletely, that way it will cook quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. For this recipe, you can just toss the rice into the pan frozen.

Instructions:
Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

How to Contribute

If you have a new birth, achievement or award that you’d like to share with the practice please send us an email through the Contact Us page.

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