The old houses that populate the towns of North Hudson can contain dangerous lead in the paint on the walls – and that means that children can suffer.
Lead poisoning can affect aspects of a child’s development, as well as their hearing, kidneys, and gastrointestinal system.
But diets rich in vitamins like calcium and iron can help prevent these problems – and that’s what the non-profit North Hudson Community Action Corporation wants local parents to know.
The federal Women, Infants, and Children (WIC) program of the NHCAC released the culinary culmination of calcium and iron-enriched, low-cost meals last Friday. Their “1-2-3 Cook it Up” bi-lingual cookbook, which contains about 20 recipes, was created by the staff and participants of the WIC program as a public service.
“It was a community project, with participants providing us with recipes, and this is really only the beginning,” said Michael Leggiero, president and CEO of the NHCAC. “Lead poisoning is prevalent throughout most urban areas. We want to take care of our community, and the state of New Jersey.”
Putting it together
Through the aid of a grant from the New Jersey Department of Health and Senior Services (NJDHSS), the NHCAC was able to compile and release a variety of recipes rich in calcium and iron that would aid in lead poisoning prevention.
Developed by a prominent chef and the center’s patients, the recipes also highlight the rich and diverse ethnic backgrounds of the community.
“I think it’s a very fun way to educate people and expose them to other types of cuisine,” said Michael Alonzo, 34, of Linden, executive chef of the Hilton Hotel in Hasbrouck Heights.
Alonzo had prepared an iron and calcium enriched dish specifically catered for this event, which included a mouthwatering London broil served with couscous and grilled asparagus draped in a yogurt sauce.
“I borrow from a lot of different backgrounds, and I made this dish specifically for today,” said Alonzo. “It’s something that can be served hot or cold, and has a lot of flavor.”
Recipes that were acquired for the book were contributed by members of the WIC program, who had completed three sessions sponsored by the program that educated the members about the dangers and preventative measures of lead poisoning.
“I attended three sessions of a lead-free program, and you had to contribute a recipe for the cookbook, said Isabel Black, 35, of West New York. “It was a very good idea and a chance to meet other mothers in the WIC program. They should have more programs like these.”
Residents turn out
Calcium and iron that are key nutrients needed to combat the absorption of lead into the bloodstream.
“This book is the only one of its type in this country,” said Debra Jones, the state WIC director. “It gives us some excellent recipes that are high in specific nutrients, especially in calcium and iron.”
“I was concerned, because I have three children,” said Black.
Traditional recipes such as Changua from Colombia and Locro from Ecuador make up just some of the tantalizing treats. There are also inventive twists added to familiar dishes, such as Dominican oatmeal or pita pizza.
The truth about lead poisoning
“This is a very active lead program,” said Dr. Carmen Mallamaci, 42, director of Pediatrics at the North Hudson Medical Center. “I think it’s a wonderful way to educate people about lead and how they can prevent it. It is the number one preventative illness that we have in children.”
By law, doctors need to start testing children for lead levels by ages 1 to 2. Screening questions for children could be asked as early as 6 months of age.
Approximately 1,100 copies of “1-2-3 Cook it Up” have been printed to be distributed to the center’s patients and Hudson County residents at no cost to them. The NHCAC has produced this book as part of their ongoing efforts on lead poisoning education, preventative nutrition and testing.
According to the Centers for Disease Control and Prevention (CDC), “4.4 percent of all U.S. children ages 1 to 5 have elevated lead levels in their bodies. High lead levels can damage nearly every organ in child’s body, including the brain and central nervous system, gastrointestinal and reproductive systems, and blood and kidney function.”
According to the NHCAC, dangerous lead levels have commonly been found in lead-based paints that were typically used in homes built prior to 1970; water pipes and plumbing constructed between 1930 and the mid-1980s; and some contaminated dust and residential soil.
Many Hudson County jurisdictions like Union City have standing homes and buildings that were products of those times, and as a result are high-risk areas for lead poisoning.
Dr. Mallamaci states, “Hudson County is the fifth highest county in the state of New Jersey with reported elevated lead levels, surpassed only by [the] Newark [region], Passaic, Union, and Mercer counties, in order of lead activity.”
A number of Hudson County children were tested for lead poisoning between July 2001 through June 2002. Of those children, 1.97% were found to have elevated levels of lead.
However, lead poisoning is completely preventable, which is what the NHCAC has been continuously trying to instill in Hudson County residents.
There are currently plans to take the cookbook nationwide, hopefully by July of next year, if the proper funds can be allocated.
“Our plan for this is to put this on a national website, where 7.4 million individuals a year will have access to this resource,” said Jones.
According to Jones, the NHCAC and the WIC programs are also hoping to print more copies of the book, and possibly take it statewide around October.
For more information or to acquire a copy of “1-2-3 Cook It Up,” visit the North Hudson Community Action Corporation Health Center at 5301 Broadway, West New York, or call (201) 866-2388.