This column is dedicated to all the grandmothers who write to me concerned about the nutrition — or lack thereof — of their grandchildren.

These doting grandmothers worry that their grandchildren are malnourished and are not being fed healthy foods for normal growth and development. It is clear from the e-mails that grandmothers don't want to offend their sons or daughters with criticism of their parenting skills but want to offer some gentle guidance on good nutrition for the little ones.

CHRIS ROSENBLOOM FIT TO EAT Have a question of general interest? E-mail Rosenbloom Related: • More on food and drink • Restaurant reviews and search More Rosenbloom You can work '101 Foods' into your diet  Know your nutrition: A quick quiz for fall  Three to be careful with in healthy diet  Grapefruit, cancer link considered preliminary  Beta carotene powers orange fruits, veggies  Our levels of the 'sunshine' vitamin decrease as we age  'Repair' muscles after long-distance running  Food-drug interaction an important issue  • Chris Rosenbloom, Ph.D., R.D., is a member of the nutrition faculty in the College of Health and Human Sciences at Georgia State University.

I spoke with Elisa Zied, registered dietitian and spokeswoman for the American Dietetic Association. Zied's book, with co-author Ruth Winter, "Feed Your Family Right!" (John Wiley & Sons, $16.95), provides great nutrition advice for the entire family.

Q: What can you tell grandmothers to reassure them that their grandchildren are not going to die if they don't eat as healthfully as Grandma thinks they should eat?

A: This is an age-old problem, and there is no one-size-fits-all answer to feeding children. Grandparents can learn a lesson or two by watching their grandchildren eat — they usually don't finish all that is on their plate, they eat when they are hungry and they consume small portions.

Too many caretakers push food on kids instead of allowing them to dictate how much to eat and when and what to eat over the course of a day. Pushing food or nagging children to eat creates a struggle over food that can lead to a stressful eating environment, which can potentially lead to an eating disorder.

Unless a child is falling off the growth charts between visits with the pediatrician, he or she is likely doing fine. If the physician indicates there is not normal growth and development, ask for a referral to a registered dietitian to assess nutritional status.

Q: What are the nutritional requirements of preschoolers?

A: Preschoolers need a variety of nutrients to support adequate growth and development. The most important nutrients they need are found in the key food groups recommended in the Dietary Guidelines for Americans (http://health.gov/DietaryGuidelines/dga2005/document/html/brochure.htm). Meat and beans provide protein, B-vitamins, iron and zinc; dairy foods supply calcium, vitamin D and potassium; and grains, fruits and vegetables supply a wide variety of vitamins, minerals, fiber and carbohydrates to help kids grow. Children also need fat in their diets, especially the omega-3 fatty acids, to support healthy brain function.

Q: What do you recommend for a picky child who doesn't like fruits or vegetables?

A: I have one of those — my 5-year-old, Eli — so I suggest sneaking veggies into foods they already eat. I make chicken meatballs with finely chopped vegetables like carrots, tomatoes and onions so he doesn't notice them. I also make sweet potato or banana pancakes, English muffin pizzas with tomato sauce and salsa, chutney and dips for vegetables and yogurt dip for fruit. I make it a point to put a tablespoon or two of veggies on his plate at each evening meal. Occasionally he will eat a bite or two, but I don't make an issue out of it. Sometimes it takes 10 or 15 exposures of a food for a child to try it, so don't give up.

Q: Another thing that upsets grandmothers is "food jags," when a child will eat only a few foods for weeks at a time.

A: Food jags are normal, and the behavior allows kids to be in control over their environment. If grandparents (or parents) overreact and make a big deal about the food jag, the behavior is supported and just draws more attention to the child. Too many parents are short-order cooks for their children. Plan meals and snacks with your children's food preferences, but don't cater to them.

Banana Nut Loaf Cake

10 servings

Hands on: 20 minutes

Total time: 1 1/2 hours

1 cup bran flakes cereal

1 cup low-fat milk

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 cup sugar

1/2 cup golden raisins

1/2 cup chopped walnuts

1/2 cup wheat germ

3 ripe bananas

2 eggs

2 tablespoons powdered sugar

Preheat oven to 350 degrees. Place the bran flakes in a small bowl, cover with milk, and allow to stand for 10 to 15 minutes. In a large bowl, combine the flours, baking soda, sugar, raisins, walnuts and wheat germ. Stir well. Mash the bananas thoroughly, add the eggs and stir to combine. Add the banana mixture and soaked bran flakes to the dry ingredients. Mix well. Pour the mixture into a greased loaf pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean. Turn onto a cooling rack and let stand for at least 15 minutes before slicing. Sprinkle with powdered sugar.

Per serving: 220 calories (percent of calories from fat, 25), 7 grams protein, 39 grams carbohydrates, 4 grams fiber, 6 grams fat (1 gram saturated), 45 milligrams cholesterol, 180 milligrams sodium.

Nutritional bonus points: This healthy cake can be a dessert or a breakfast on the go. It contains heart-healthy monounsaturated fats from the nuts and wheat germ.