In the Endocrinology and Diabetes Clinic, the team of dietitians works to provide recommendations to help your child achieve optimal nutritional health. We specialize in educating children with Type 1 and Type 2 diabetes, congenital hyperinsulinism, insulin resistance, lipid disorders, and a range of other endocrine related issues.
Dietitian Services in the Endocrinology and Diabetes Clinic include medical nutrition therapy for:
- Type 1 and Type 2 diabetes
- Basic and Advanced Carbohydrate counting
- Carbohydrate Counting with Insulin pump therapy
- Diabetes and exercise nutrition
- Overweight or obesity
- High blood fats (Cholesterol, Triglycerides)
- Healthy eating in children
- Congenital Hyperinsulinism
- Picky eaters
- Calorie boosting
- Tube feeding
If you are looking for further information related to diabetes, failure to thrive and metabolic syndrome, please visit our endocrinology educational resources page, American Heart Association's nutrition center, American Heart Association's dietary recommendations for healthy children and the food and fitness section of Diabetes.org.
Your Dietitians in the Endocrinology Clinic:
To contact your dietitians, please call 682-885-7960.
The recipes below are safe for all healthy children and adults. They are low in calories, sodium, and carbohydrate and can fit into an overall well-balanced diet. For specific recommendations on the right amount of calories, protein, carbohydrate and fat for YOUR child, always contact your dietitian or doctor. The recipes below are not meant to replace the medical advice of your doctor or nutritional advice of your dietitian.
Chicken and guacamole tostadas
Time: 20 minutes
Yield: 4 servings
Serving Size: 2 Tostadas
- 1 ripe peeled Avocado
- 1 cup finely chopped tomatoes
- 3 tablespoons of minced onions
- 3 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 small minced garlic clove
- 1 tablespoon chopped cilantro
- 2 cups of shredded skinless, boneless chicken breast
- 1/4 teaspoon of smoked paprika
- 8 (6 inch) corn tostada shells
- Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1/2 lime juice, 1/2 salt and all garlic.
- Combine remaining tomato, onions, lime juice, salt, and cilantro together; and toss well.
- Combing chicken and paprika, toss well to combine. Spread out about 1 tablespoon of guacamole over each tostada shell. Top each with 1/4 cup of chicken mixture.
- Buy uncooked corn tortillas. Preheat oven to 350F. Spray corn tortillas with cooking spray. Place on baking sheet and cook for 15-20 minutes until desired crispiness.
- Buy boneless skinless chicken breast; cook on skillet sprayed with cooking spray until inside reaches 165F. Then, shred for tostada filling.
Time: 20 minutes
Makes 4 servings
Serving size: 1 chicken breast
- 1/2 cups low-fat (1% or skim) buttermilk
- 1 large egg white
- 2 teaspoons hot red pepper sauce (ex: Red Hot)
- 4 (6 ounces) chicken breast halves, boneless and skinless
- 1 cup prepared cornflake cereal, crushed finely
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Olive oil cooking spray
- In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees F.
- Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.
- Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.
- Bake 16-18 minutes, until browned on the outside, chicken is not pink in the thickest parts, and crumb coating is crusty.
Don't have buttermilk? Make your own by adding 1½ teaspoons white vinegar to a measuring cup, then adding enough 1% or skim milk to make ½ cup total. Stir and let sit 5 minutes before using.
Time: 15 minutes
Makes 1 serving
Serving size: 2 tacos
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat cheddar cheese
- 1/2 cup liquid egg substitute, such as Egg Beaters
- Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
- Coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds
- Divide the scrambled egg between the tacos.