Every Tuesday, local experts answer your questions about your child's health, your health, nutrition, fitness and development.

Today, Susan G. Fisher, director of the foods and nutrition program at Meredith College, tackles a question about a picky two-year-old. (Isn't every two-year-old picky?)

If you have a question for an expert, please e-mail it to me.

The Question: My 2-year-old will fill up on fruit, but she won't eat any vegetables. My friend suggested I start pureeing veggies and mixing them into her favorite foods so she's none the wiser. I have some misgivings about that. I'm worried then she won't get used to eating vegetables on their own. Is it a good idea? I guess at least she'd be getting some vegetables.

Susan G. Fisher: The parent is responsible for what a child is offered to eat, but the child is responsible for how much they eat.

The more often a food is presented to a young child, the more likely the child will accept the food. When possible, offer a small (1 tablespoon) portion of a new food at the beginning of the meal when the child is hungry. Allow the child to make the decision to accept or reject it. Never make an issue of food acceptance. A power struggle can set a pattern of resistance.

The addition of pureed vegetables to sauces is one way to provide the nutrition of the vegetables in a form that is acceptable to the child. The child eats the food and gets the nutrients that the food provides. Carrot mini-muffins or pumpkin custard are means of including vegetables in a child’s diet.

As the child is unaware of this, it is important that the child be exposed to vegetables and that they learn to eat them. Presenting 1 tablespoon of food per year of age until the child is 12 is the recommended portion for children.

The manner in which the vegetables are presented plays a role in acceptability. Diced carrots, sweet potatoes and green beans are easily eaten with small fingers or a fork or spoon. Mashed chick peas make a great dip, loaded with fiber. Raw vegetables are often well received, such as small broccoli florets, carrot, jicama or celery sticks served with tahini or nonfat yogurt dip.

A salsa of chopped tomatoes, minced parsley, celery or cucumber is also a hit with baked chips for small children (no added spices!) Cooked green leafy vegetables do contain sulfur compounds that small taste buds may find overpowering. Small portions for sample tasting should be provided to small children. Children model the behavior of those around them. So if others at the table enjoy vegetables, the children too will find vegetables acceptable.

Here are some healthy vegetable offerings:
Celery with peanut butter and raisins for ants on a log
Cherry tomatoes filled with avocado guacamole
Broccoli or carrot sticks with tahini or non fat yogurt dip
Vegetable soup served in tea cups
Pumpkin custard
Broccoli or spinach soufflé

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