In fact, we lead the world in producing overweight children. The causes of obesity are complex (lifestyle, physical activity, poverty, food insecurity, genetics and obesogenic chemicals all play a role). But what we eat is undoubtedly a factor. Because of poor eating habits, the current generation of American children will suffer far more health problems — and perhaps have a shorter life expectancy — than their parents. We may be teaching our kids to eat themselves into an early grave.

The French have one of the lowest rates of overweight children in the developed world. I’m not saying that the French are better parents, they are only when it comes to food. I have been visiting France for the past 16 years, and I love the way the French teach their kids to eat like we teach kids to read: with love, patience, and firm persistence they expose their children to a wide variety of tastes, flavors and textures that are the building blocks of a varied, healthy diet. Pediatrician-recommended first foods for French babies are leek soup, endive, spinach and beets (not bland rice cereal – have you ever tasted that stuff)? They teach their children that “good for you foods” taste good (broccoli – yum!), whereas we often do the opposite.

The result is a nation of healthy eaters: 6 million French children sit down every day to school lunches featuring dishes like cauliflower casserole, baked endive, beet salad and broccoli. Vending machines and fast food are banned, and flavored milk is not an option. To introduce kids to a wide variety of foods, no dish can be repeated more than once per month. Food for thought!

Honestly, when I was growing up I hated vegetables; in fact, I was such a fussy eater, I don’t know how my mother tolerated me. As my taste buds have matured, I eat most foods ,including vegetables. I just love food in general! I think exposing children early to vegetables and a variety of foods at an early age, not letting kids dictate what they are going to eat, we will have healthier children. Remember kids will eat when they are hungry, if they don’t eat dinner don’t give them junk as a sunstitute. As parents we have to make sure we provide healthy choices for them.

Another important example: French kids snack once a day. France’s official food guide emphatically recommends no snacking, and TV snack food ads carry a banner ( much like cigarettes) warning that snacking between meals is bad for your health. Given that our increased calorie consumption over the past 20 years has come largely from snacking, they may have a point.

One more important observation from traveling often to France, the French eat all their meals sitting at a table with family and friends. Cooking and eating delicious food is very important to them. Some of my best memories of Provence have been of sitting outside on a warm evening sharing wonderful food and rose’ wine with my friends.  So many times in America, we never take the time to do this, so our children never learn how wonderful eating good food can be.

Today I am giving you a recipe for a endive gratin. It is delicious, and I think it’s a good place to start introducing vegetables in a different way.

BRAISED BELGIAN ENDIVE GRATIN

ingredients

8 Begian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise

1/1/2 TBS. fresh lemon juice

3 TBS. unsalted butter, cut into bits

1/2 tsp. salt

2 tsp. sugar

3/4 chicken broth

2/3 cup finely grated Gruyere’

1 1/3 cups bread crumbs

preparation

In a heavy kettle combine the endives, cut side down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with s slotted spoon, cut side down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyere’ and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

Here’s to healthy eating!