Diets for overweight children between 4 and 8 years of age

Gluten is a natural compound formed by Glutamine and Glanding proteins. It can be found in foods related to wheat, rye and barley. In the bakery sector it is widely used, as it contributes to increase the dough with which bread is made and helps to improve its consistency. It is also commonly found in the ingredients of products such as pasta, pizzas and cereals.

Gluten-free products are important for people suffering from celiac disease. It is a condition that causes symptoms such as headaches, stomach cramps, bloating, diarrhea if foods containing gluten are eaten. Only 2% of the world's population suffers from celiac disease. In addition to this disease, there is gluten sensitivity, which is not as aggressive as the first one, but it is not recommended to consume products containing this compound. According to published scientific data, this sensitivity is suffered by 3 to 7% of the population.

Weekly menu for celiac children

If your child has been diagnosed with celiac disease by a gastroenterologist, you must understand that the feeding of your child as you understand it must change. It is no longer only important to take into account the balance and supply of nutrients, but also to find gluten-free products. For this, we propose an example of a weekly menu suitable for celiacs.

Monday

• Breakfast: Glass of milk of your choice and buckwheat bread with goat cheese.

• Mid-morning: Serving of sweet fruits and bowl of dried fruits and nuts.

• Lunch: Zucchini noodle pasta with cherry tomato, tuna and olives.

• Snack: Skimmed yogurt with a portion of peach.

• Dinner: Chickpeas with ham and poached egg.

Tuesday

• Breakfast: Glass of milk with fruit to taste.

• Mid-morning: Toast of buckwheat bread with Serrano ham.

• Lunch: Fried egg with rice with ratatouille and cooked ham.

• Snack: Serving of fruit to taste.

• Dinner: Pumpkin cream with sautéed vegetables and ham croquettes.

Wednesday

• Breakfast: Greek yogurt with red fruits.

• Mid-morning: Glass of vegetable milk with a serving of nuts.

• Lunch: Green beans with vegetable salad and beef steak.

• Snack: Popcorn and red fruits.

• Dinner: Green soup with poached egg and sautéed vegetables.

Thursday

• Breakfast: Toast of buckwheat bread with oil and orange juice.

• Mid-morning: Portion of red fruits.

• Lunch: Beans stewed with vegetables and tomato salad.

• Snack: Natural yogurt with fruit pieces.

• Dinner: Baked eggplant and potato omelet.

Friday

• Breakfast: Gluten-free oatmeal cookies and corn flakes. Fruit juice.

• Mid-morning: Buckwheat toast with avocado and olive oil.

• Lunch: