According to several studies performed in Italy, Spain and Greece (the main olive-oil-producing countries), the incidence of diseases is lower in these countries than in Northern Europe.

The Environmental, Biochemical and Nutritional Analytical Control research group, directed by Professors Alberto Fern ndez Guti?©rrez and Antonio Segura Carretero, used the most advanced analytical techniques for a precise study on the antioxidant properties of olive oil, characterized by its polyphenolic composition and its potential to combat degenerative diseases.

The study was completed with the collaboration of the Institut of Nutrition and Food Technology of the University of Granada and the Nutrition Team of the Hospital Virgen de las Nieves (Granada). Together with the research group, they have determined that consumption of olive oil rich in polyphenols (natural antioxidants) improves the lives of people suffering from oxidative stress, and is also highly beneficial for the prevention of cell aging and osteoporosis.

This research has stirred the interest of the Control Board of the Designation of Origin Sierra Segura. After analysing samples from 15 olive oil mills, researchers have demonstrated that olive oil is very rich in polyphenols. According to Professors Alberto Fern ndez and Antonio Segura, as preventive substances, polyphenols help to combat any oxidative disease associated with the degenerative process.

The Environmental, Biochemical and Nutritional Analytical Control research group of the UGR has carried out several related studies, such as the creation of a system aimed at guaranteeing the quality of bee honey and determining its geographical origin, or the polyphenolic characterization of food products such as honey, beer and propoils.

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According to Lumeng, research has shown that women who drink carrot juice through pregnancy have infants who will enjoy pureed carrots more at four months of age than those children whose mothers did not drink carrot juice during pregnancy.

Nursing moms should be vigilant about the foods they eat, too. "Any woman who's eaten certain foods and then smelled the breast milk knows that those flavors are passed on to the infant. So eating vegetables while nursing should increase your infant's acceptance of vegetables once they're ready for solid food," says Lumeng.

And if your child still won't eat his vegetables, don't give up hope. Most infants will need to be exposed to certain food 10 to 15 times before they will begin to accept it and like it.

Lessons in healthy eating shouldn't stop there. It's important to continue to teach your children healthy eating habits, especially between the ages of 3 and 5 when experts believe they begin to develop their food preferences, and ability to respond to hunger and satiety.

"Parents play a key role in helping their children to recognize when they're full," says Lumeng. "Let them know that when they're done eating, it means they're full. It's important to use the cues that you've picked up on as a parent and give them a word for it. It also will help children understand when they're actually hungry and when they're just feeling, bored, tired or frustrated."

During this critical developmental stage, Lumeng also recommends that parents encourage their child to eat a wide variety of food. Allowing them to sample a range of healthy foods may translate into a healthier diet as they age, potentially lowering their risk for obesity.

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