Attention-Deficit Hyperactivity Disorder (ADHD)

There are many theories to why ADHD and ADD exist. It may be a neurological disorder, it may even be a hereditary genetic condition or it can be problems with the fontal lobes of the brain that are involved in regulating behaviour. A lack of essential fatty acids can be another cause.

It does not really matter what the cause of ADD/ADHD is the most important thing is to help your child and the whole family to deal with it.

Studies show that at least 5% of all school age children have ADD or ADHD. More boys are affected than girls.

Not all children with an attention deficit are hyperactive - some spend hours day dreaming, staring out of windows and are often called "lazy". All children with ADD/ADHD have a problem with age-appropriate attention and self-control. They sometimes develop learning problems because they never properly complete a developmental task.

The basic nutrition intervention:

There are different principles of the diet. They include:

• Increasing/including essential fatty acids in the diet and ensuring optimal levels of vitamins and minerals and eliminating anything that can interfere with the utilization of essential fatty acids, i.e. hydrogenated oils/fats
• Controlling blood glucose (sugar) levels
• Avoiding artificial colourants, artificial flavourants and preservatives.

Essential fatty acids: Omega 3 and Omega 6

EFA is very important in the function of the nervous system and helps to coat the nerve endings and improves the brain message transport system.

• Symptoms of deficiency: Excessive thirst, frequent urination, allergies, visual problems, ear infections, cold, learning problems, dry skin, unmanageable hair, dandruff, brittle nails, small, hard bumps on the back of the arms and thighs.
• Food sources: Omega-3 - Canola oil, soy, navy beans, kidney beans, pinto and red beans, flaxseed, linseed, tuna, sardines, salmon, pilchards, mackerel, herring Omega-6 - Evening primrose oil, starflower, borage oil

Vitamin and mineral supplementation

Friendly bacteria

Blood glucose control

The benefits of slow release carbohydrates:

• Provide sustained energy and improves concentration levels
• Are more satisfying and reduce the risk of obesity
• Cause lower insulin levels, which make fat easier to burn and less likely to be stored
• Help in management of diabetes
• Reduce the risk of developing diabetes, heart disease and certain cancers

What is the GLYCAEMIC INDEX?

The Glyceamic index is a blood sugar indicator. It is a scientifically proven guide to the real effects of carbohydrate foods on blood sugar levels. It gives you an indication of how your blood sugar level will fluctuate after eating. The ideal is to get a slow, constant supply of glucose from food and not a quick release that only last a short time.

Glucose has a GI value of 100 and is used as the reference food. All tested foods are compared to glucose. Values close to a 100 will be quicker release and values further from 100 will be slower release, a better choice. No food is good or bad on the basis of the GI, although the benefits of low GI foods are increasingly recognized.

Higher GI foods are best after exercise. The need for energy is then greater and the muscle can use the glucose easier. The increase in blood glucose will be not as quick as without exercise.

The slower the release of glucose in the blood the more constant the energy/glucose supply and the less fluctuation in blood glucose levels will be experienced.

Achieving a low GI diet

It is not necessary to feed you child only low GI foods. On the contrary, meals usually consist of a variety of foods. Mixing higher and lower GI foods in the same meal produces an intermediate GI meal.

Try to include a minimum of one lower GI food per meal to get the benefit.

A few examples of how to substitute higher GI foods with lower GI foods:

• Low GI breakfast cereal, milk and fruit
• Seed loaf toast with peanut butter and fruit
• Smoothies
• Poached egg, grilled tomato with baked beans and toast
• Yoghurt and fresh fruit and a few nuts

• Use different types of bread for variety - wholegrain, sourdough, rye, and seed loaf, pita with a protein filling such as cheese, peanut butter, chicken, tuna and mince.
• Add fruit or dried fruit to their lunch box.
• Include milk or yoghurt.
• Add water or diluted fruit juice.
• Suggestions for sandwiches:
  Tuna, sweet corn and lettuce
  Egg, mayonnaise and lettuce
  Tuna, salmon or sardines with tomato sauce
  Cheese and salad with mayonnaise
  Hummus
  Peanut butter and raw honey
  Cold meat with pickles/salad/coleslaw
  Baked beans
  Avocado and chicken

• Spaghetti bolognaise and a green salad
• Wrap a fish fillet dressed with herbs and lemon or tomato and onion in foil and bake. Serve with baby potatoes and steamed vegetables.
• Stir fry chicken or meat with mixed green vegetables and serve on durum pasta or basmati rice.
• Grilled steak with sweet potato, peas and mixed salad.
• Create a casserole with lots of vegetables and baby potatoes. Add butterbeans to the casserole.
• Make lasagna with mince or chicken and serve with a crisp garden salad.
• Thick soup with lots of legumes and barley.

• Combine low fat ice cream with strawberries.
• Fruit salad with yoghurt
• Banana and custard
• Jelly whip made with low fat milk or yoghurt and set with fruit

AVOID

• Read all labels and avoid products with artificial colourants and artificial flavorings. If it is natural it would be fine.
• Preservatives can aggravate allergies

• Saccharin, Cylamate, Aspartame, Acelfame-K, sucralose are artificial sweeteners.
• Sorbitol is a sugar-alcohol and is usually commercially produced from glucose. Excess consumption can have a laxative effect.
• Stevia is a natural sweetener that comes from an herb, but must be avoided.