HOUSTON – Active children can become dehydrated very quickly in the sweltering heat, said Dr. Robert Shulman at the USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine. So, fill them up with plenty of water before they go outside.

In addition to water, sports drinks and fruit juices are also good. For most children, however, sports drinks offer little advantage over plain, cool water. It is best to avoid drinks that contain high levels of caffeine. Caffeine is known to increase the flow of urine, so instead of replenishing the body, it can contribute to dehydration.

Many times older kids are so preoccupied with an outdoor activity that they play to the point of heat exhaustion. The amount of liquid children need depends on the heat, degree of activity and how long they play outside.

Active kids need to "tank up" on fluids before going out and rehydrate every 15 to 20 minutes while playing during the summer to help prevent heat-related illnesses.

Food choices help picky eaters develop better mealtime habits. Children’s’ eating behaviors are developed early in childhood, and parents must acknowledge that children aren't going to like everything that's served.

Dr. Karen Cullen, an associate professor of pediatrics at Baylor College of Medicine has some advice on how to deal with picky eaters.

If your child doesn't want to eat what was prepared for the family, then they should not be forced to, because this can turn into a power struggle. However, avoid giving your child something else to eat.

The key to getting picky eaters to eat is by offering choices. Cullen, also a behavioral nutrition researcher at the USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine, suggests giving children one vegetable that you know they will eat and one that they may not like, so there is always a choice.

Parents often worry that their picky eaters aren't getting enough nutrition from the foods they choose to eat, but Cullen says most children eat enough and grow normally.

Cullen also stresses the importance of parents putting less emphasis on the food being served and more on the positive aspects of enjoying mealtime as a family.

Summer is the ideal time for annual school physicals. Children who compete in sports during the school year shouldn't wait until the week before school for their preparticipation physical exam.

Dr. Julie Jones of Baylor College of Medicine in Houston says a pre-participation physical exam (PPE) serves three purposes:

-To detect conditions that might predispose the student to injury or illness during competition;

-To detect conditions that might be life-threatening or disabling and might limit an athlete's safe participation;

-To meet legal and insurance requirements of the state or school.

A PPE should include a baseline medical history and a physical exam.

To allow time to treat problems identified during the physical, the PPE should be performed at least six weeks before preseason practice.

Research has shown that less than 2 percent of athletes are denied clearance to play sports because of the PPE, and less than 14 percent require further evaluation.

PPE's also enable the physician to determine the athlete's general health, counsel the athlete on health-related issues and assess the fitness level for specific sports.

Don’t let food-borne bacteria bug your picnic.

To protect your family from E Coli and salmonella during summer outings, Dr. Janice Stuff, a registered dietitian with the USDA's Children's Nutrition Research Center at Baylor College of Medicine, offers these tips:

-Keep food covered, keep it clean, and keep it cold.

-Wash hands and all preparation surfaces with warm soapy water before preparing, packing and serving foods. Take along disposable hand wipes, too.

-Wash raw fruits and vegetables under running water to remove bacteria. Wash hands, cutting boards and utensils thoroughly before and after preparing each picnic food.

-Refrigerate all prepared foods as soon as possible and store in containers with tightfitting lids.

-Transport raw meat, fish and poultry, as well as foods containing eggs, milk, cooked meats, or mayonnaise, in insulated ice chests. At the picnic site, keep in a shady spot and open only when necessary.

-Cover foods with plastic wrap before and after they are served.

-Use a thermometer to judge when grilled meats are done. Cook poultry, pork and ground meat to 160 degrees, steaks to 145 degrees.

-Boil raw meat marinades if served with the cooked foods.

Food borne illnesses can range from mild to severe. They can be especially dangerous for young children, the elderly, pregnant women and others with weakened immune systems.

If you suspect food poisoning, contact your physician as soon as possible.