F&N Digest -- March/April 1992

Extension Foods and Nutrition, Cooperative Extension Service, Kansas State University

March/April 1992

What's New: Kansas Nutrition Council Scholarship; Mealtime/FamilyTime Evaluation

Food/Nutrition Policy/Legislation: New Food Labeling On Its Way -- The Ending

Food Safety: Food Irradiation -- A Process Whose Time Has Come?; Micro-Dome Food Preserver Recalled; FDA's Response to Seafood Article by Consumer Reports; Kansas Council For Food Safety and Information

International Issues: Nutrition Report Card for the World

Limited Resource: Unique Coalition to Help Homeless; WIC Reduces Health Costs

Nutrition/Health: Breast Cancer and Diet; Antioxidants and Aging Gracefully: Is There a Relationship?; Should You Take Food Supplements?; Dairy Foods for the Lactose Intolerant; Extra Calories During Breastfeeding; Chronic Dieting in Adolescence May Lead to Eating Disorders; Ten Tips to Eating For Health and Pleasure; Do Older Infants Need a Different Formula?

Resources: Magazine for Larger Women; Eat Right to Lower Your High Blood Cholesterol

Kansas Nutrition Council Scholarship
The members of the Kansas Nutrition Council are pleased to announce that they will be offering an annual scholarship to a Kansas nutrition or dietetics student. The scholarship will be for $500 and will be available for the fall of 1992. It will be open to nutrition or dietetics majors with a junior, senior, or graduate student standing. It will be competitive in nature with grade point average, future professional plans, and references being a major part of the criteria upon which candidates will be judged.

Please pass the word to any student you think may qualify. Applications are available through many financial aid offices at colleges and universities across the state or may be obtained from Dr. Paula Peters, Extension Foods and Nutrition, 205 Justin Hall, Kansas State University, Manhattan, KS 66506-1407, (913)532-5782. Applications must be postmarked by April 15, 1992. (PP)

Mealtime/Family Time Evaluation
Agents who requested multiple copies of the color menu sheets have hopefully received them. I've talked with some of you and know that you have educational programs scheduled to teach and distribute these materials. I'd like to request your help in evaluating the effectiveness of this program. Please send me a summary of the participant evaluation after each program. This will provide information to make these and future materials the best possible. Your feedback is greatly appreciated. (JD)

New Food Labeling on Its Way - The Ending
Please excuse the unfinished article, New Food Labeling on Its Way, in the Jan/Feb issue. Here is the last paragraph - some of which was left out. (JD)

There is a 90 day comment period for individuals or industry to respond. Final regulations under the Nutrition Labeling and Education Act must be completed by November 8, 1992. Food manufacturers have until May 8, 1993 to begin providing products with new labels. (KP)

Food Irradiation-A Process Whose Time Has Come?
The recent start-up of The Vindicator food irradiation facility in Florida has brought media attention and renewed concerns about the process.

Food irradiation refers to the process of treating edible materials with ionizing radiation, typically gamma radiation from cobalt-60, for the purpose of preservation, prolonging shelf-life or elimination of harmful organisms. Foodstuffs are exposed to radiation, and the rays pass through, killing insects or altering genetic materials so they cannot reproduce. Radiation also can alter harvest materials so that sprouting is prevented and other metabolic processes are stopped, prolonging storage life.

Food irradiation is approved for certain uses but little actual irradiation occurs. At low doses, (up to 1.0 kiloGray) irradiation is approved for controlling insects in wheat and flour, inhibiting sprouts in potatoes, controlling trichina larvae in fresh pork and inhibiting decay and insects in fresh produce. At higher doses, (10-30 kiloGrays), irradiation is approved for killing insects and microorganisms in spices and seasonings. Certain labeling requirements exist for irradiated products so that products will be treated only once and so that consumers will know if products have been irradiated. An international symbol that resembles a flower in a circle has been adopted.

The techniques for irradiating food have been known for years, however, the economics of the process and consumer acceptance of irradiated foods are major factors in the development of commercial applications. Consumers must be confident that irradiated foods are safe to eat. Ionizing radiation is radiant energy that disappears when the source of the rays is removed. The process does not make foods radioactive, and there is no radiation hazard in consuming them.

In 1980, the Joint Expert Committee on the Wholesomeness of Irradiated Foods, of the World Health Organization, declared that irradiation of any food up to an overall average of 10 kiloGrays causes no toxicological hazard and introduces no special nutritional or microbiological problems. The Codex Alimentarius Commission of the United Nations that recommends international food standards, adopted the committees recommendation in 1983. (KP)

Micro-Dome Food Preserver Recalled
The U. S. Consumer Product Safety Commission (CPSC) urges consumers to destroy all food that has been preserved using a Micro-Dome Food Preserver, and to call 1-800-736-2330 for instructions on how to receive a $50 rebate for returning the food preserver.

The Micro-Dome Food Preserver is a plastic container that processes one standard metal lidded canning jar at a time in the microwave. Micro-Dome informed the Commission that the top of the plastic container may blow off in the microwave if the vent stem or safety release becomes plugged. The pressurized plastic container may also explode during or after removal from the microwave, or if the container is hit or dropped. The explosion of hot water and food could cause severe injuries such as blindness or burns.

Micro-Dome reported 29 incidents of cracking and/or crazing of the plastic container, eight incidents of the top blowing off and four incidents of the vent being plugged without the blow plug releasing. One user sustained minor burns when the top of the container blew off.

CPSC recommends consumers return the Micro-Dome or destroy and dispose of in such a manner that it cannot be used in the future. CPSC is unaware of any incidents of food poisoning but is concerned that the product may not kill bacteria during processing. Eating improperly preserved food can cause serious illness such as botulism. (JD)

Source: Safety News, U. S. Consumer Products Safety Commission, Washington, D.C., Dec. 2, 1991.

FDA'S Response to Seafood Article by Consumer Reports
The FDA agrees with Consumers Union in the need for improvement in handling, labeling and sale of seafood at retail, however, the agency also agrees with a 1991 National Academy of Sciences report which concluded that the overwhelming preponderance of seafood, as sold, is safe to eat.

Fish and shellfish can be an important part of a healthy diet, but they are highly perishable products that can spoil or lose quality at any point from harvesting to consumption. Like other flesh foods, fish and shellfish begin to decompose as soon as they are harvested. Preservation methods can slow the process but not arrest it entirely. For the most part, however, the degree of decomposition found on seafood being sold affects its marketability, smell and taste, but not its safety. By the time most seafood reaches retail, it is nearing the end of its normally brief shelf life. Consumers should examine seafood before purchasing it and consume it shortly thereafter.

There are some 3,852 processing plants, 1,830 wholesale plants and 300,000 retail seafood outlets in the United States. FDA administers a $40 million program to inspect seafood processing and wholesale plants and train state inspectors to ensure safety and quality of seafood at the retail level. The budget for this long-standing program has increased 60 percent in the past year.

FDA also is encouraging use of a Hazard Analysis Critical Control Points (HACCP) plan to assure seafood safety and quality. HACCP identifies critical points at which problems are most likely to occur and concentrates preventive efforts there. Problems of poor sanitation and fish handling practices at the retail level, identified in Consumer Reports are being addressed by FDA and the National Oceanic and Atmospheric Administration's National Marine Fisheries Service (NMFS) through a pilot HACCP program begun last fall. In the future, FDA and NMFS plan to enlarge the program to include all seafood products -- from time of catch until sold at retail. (KP)

Source: FDA Talk Paper, T923, Jan. 16, 1992.

Kansas Council for Food Safety and Information
The Kansas Council for Food Safety and Information has been active for about one year. It's members comprise representatives from state organizations, federal agencies, commercial and commodity groups. The common link is their interest in assuring that food we buy and eat, including restaurant meals, is safe and wholesome.

On January 31 this group held their first major meeting to share food safety information. Art Spratlin from the Environmental Protection Agency started the day by discussing the pesticide issue. Jack Pederson, Grain Science and Industry at KSU, talked about pesticide use in grain storage.

Jerry Schafer, DVM, from USDA Food Safety and Inspection Service in Topeka relayed information on meat inspection and residue monitoring. Dennis Manske represented FDA by detailing their food safety priorities.

Luncheon speaker Ralph Gray, also from FDA, spoke on new nutritional labeling regulations, which he predicted would change the way consumers read food labels.

Gerald Vornholt representing the Kansas Department of Health and Environment reported on statewide efforts related to sanitation in eating establishments.

Karen Penner, Extension Foods & Nutrition, explained the role of extension as it relates to food safety. She also gave an overview of her current grant project which involves conducting public policy educational forums across the state on food safety options and alternatives to away-from-home eating.

The Council plans another meeting September 3. Members are also preparing a resource list for media representatives that will provide information about contacts and their expertise in food safety issues. (KP)

Nutrition Report Card for the World
The U. S. is preparing an exhaustive assessment of the nutritional status of the American people and the impact of federal nutrition policies and projects. This report will be sent to the International Conference on Nutrition to be held in Rome in December 1992. The information will be incorporated into a detailed evaluation of the nutritional status of the world population, the first assessment of its kind. This assessment will provide the basis for a recommendation to the United Nations for achieving food security in the world early in the next century.

The conference will be jointly sponsored by the Food and Agriculture Organization (FAC) and the World Health Organization (WHO). A major goal of the conference is to prepare a "Global Plan of Action" for alleviating malnutrition throughout the world. (MS)

Source: CNI October 4, 1991.

Unique Coalition to Help Homeless
An innovative program to provide basic services to homeless people is underway in Berkeley, CA, and may serve as a model for other cities in the future. The project, "Berkeley Cares," is a cooperative venture involving city government, the University of California, the city's business community, homeless service providers, citizens of Berkeley, and the homeless.

Citizens contribute to the project by purchasing vouchers from participating merchants. The money goes to the program's administrative agency (ASUC) which distributes the money to the Homeless Shelter Fund. Citizens give the vouchers they have purchased directly to homeless people who then exchange them for goods and services. People can also participate by purchasing donation cards from local merchants. The money is then distributed to homeless service providers.

According to program coordinators, the goal of the program is to get homeless people off drugs and alcohol, and encourage them to eat more nutritious food and use toiletries. (People who

receive vouchers cannot use them to purchase alcohol or tobacco.) A secondary aim is to promote a sense of community in the city. (MS)

Source: CNI, August 23, 1991.

WIC Reduces Health Costs
A report last year showed that for each dollar spent on prenatal WIC benefits, between $1.77 and $3.13 was recouped later in lower Medicaid costs for mothers and infants. This data was based on a study of more than 100,000 births in five states in one year. The findings indicated WIC mothers gave birth to fewer premature babies, that their babies were larger, and Medicaid costs for mothers and infants were lower during the first sixty days after birth.

A more recent analysis of the data prorated the cost of medical problems that extended beyond the first sixty days. The data showed an even greater estimated benefit of WIC. Between $1.92 and $4.21 was saved in Medicaid for every prenatal WIC dollar.

WIC provides supplemental food to more than 5 million participants including one of every three babies born in the U. S. (MS)

Source: News Division, Office of Public Affairs, USDA, 1991.

Breast Cancer and Diet
One in nine women will develop breast cancer sometime during her lifetime, a rate increase over the previous estimate. After allowing for more women having mammograms, later child-bearing, and more women living beyond their seventies, the number of women hearing that dreaded diagnosis, "You have breast cancer" is still higher than expected.

Studies have repeatedly indicated a relationship between higher levels of sex hormones, particularly estrogen, and breast cancer. Diet is believed to influence levels of sex hormones. In fact, the association of obesity with higher breast cancer risk may be the result of higher body fat and estrogen levels.

While not all studies agree, most breast cancer experts believe that women who eat high fat, Western-style diets are at higher risk. Japanese women, for example, who consume less than 20 percent calories from fat, are at much lower risk. Researchers are recommending no more than 25 to 30 percent fat calories for women at high risk, especially those who have family histories of breast cancer, and some recommend even less.

Not all fats and oils have been studied, but fatty fish and monounsaturated oils like olive oil appear to be non-promoters of breast cancer whereas highly polyunsaturated oils_corn, safflower, and sunflower oils_are. Other possible promoters are too much alcohol and animal protein.

Breast cancer research indicates that high fiber, high grain, and low fat diets reduce risk. Other protectors may be beta-carotene and selenium, two antioxidant nutrients.

Thus, a breast cancer protective diet emphasizes plant foods, moderating animal protein and alcohol, and follows the revised Daily Food Guide with its 5 or more servings of fruits and vegetables and 6 or more grains including whole grains. By substituting starchy carbohydrates for fats and sugars, a woman can both enhance weight control and likely reduce her risk for breast cancer. (MC)

Antioxidants and Aging Gracefully: Is There a Relationship?
With the aging process, diseases like heart disease, cancer, lung related diseases, and cataracts are more likely. Does it really have to be this way? There is a growing number of researchers who say no.

What exactly happens in the aging process that can be halted or slowed? With age, our bodies' immune defense system decreases in its ability to fight off diseases. Such things in the environment as pollutants, cigarette smoke, and car exhaust are foreign to the body, and with a decreased immune response these substances along with other naturally occurring substances in the body attack DNA (the genetic blueprinting material in each cell.) Damage caused by these foreign substances can not be repaired fast enough. The result is that age-related diseases occur.

Antioxidants are believed to retard this process. Antioxidants in our food supply act to prevent or delay the action of these DNA damaging substances. Such vitamins as A, C, and E are all known antioxidants.

Where can you find these vitamins? Vitamin A is found in high amounts in carrots, cantaloupe, and spinach and is known for its role in cancer prevention. Vitamin C, which is thought to prevent cancer, heart disease and cataracts, is found in fresh fruits and vegetables (especially in citrus fruits and dark green vegetables such as broccoli and spinach.) Vitamin E, which is linked to the delay or prevention of cataracts, is predominantly found in vegetable oils. If you consume a well balanced diet you will also be consuming these vitamins. (Contributed by Angela Terry, KSU Community Health and Nutrition major.)

Sources: Environmental Nutrition, Jan. 1992. Gerontology, 371(1-3), 1991. pp 166-80. American Journal of Clinical Nutrition, 53(4 Suppl), Apr. 1991 pp. 1050-1055.

Should You Take Supplements?
As the years pass, many Americans are having less time to spend in the kitchen preparing nutritious meals. At the same time they are becoming aware of the role good nutrition plays in maintaining health. One popular alternative is to take a vitamin and mineral supplement.

The first rule to consider is as follows. According to most studies healthy people do not benefit from taking supplements. The National Health and Nutrition Examination Survey I studied healthy U.S. adults 25-74 years between 1971-74 and 1987 and indicated that daily supplement users did not live any longer than those taking supplements less than daily but at least weekly. Supplements appear to be a waste of money.

However, if a person is advised to take a supplement, which one? There are thousands of vitamin and mineral supplements on the market. Their potency is given in terms of Recommended Dietary Allowances (RDAs.) RDAs are a set of guidelines of the recommended daily amounts of vitamins and minerals for different ages and sexes. The RDAs are a reliable guide for safe amounts of vitamins and minerals that should be consumed daily by a healthy person.

The second rule is "more does not necessarily mean better." Megadoses (ten times the RDA or more) of vitamins and minerals become drugs with side-effects rather than safe and necessary nutrients. Megadoses of certain nutrients can interfere with the absorption or use of other nutrients. For instance, high dosages of zinc inhibit copper absorption and too much calcium interferes with iron absorption.

Rule number three concerns which vitamins and minerals are contained in the supplement. Read the labels, compare prices, and choose the multi-vitamin and mineral supplement that fits your needs. Unless recommended by a dietitian or nutrition-trained physician, single nutrient supplements are not recommended because of their toxic or imbalancing potential. Instead, search for those with labels showing near 100% RDA for most nutrients.

Storage: Choose a cool dry place for storing opened supplements. A refrigerator atmosphere helps to preserve the potency of some of the vitamins and minerals that would otherwise decrease over time. Do not be tempted to buy a stock of supplements that will last for several years but check for an expiration date. Even with sale vitamins you are not getting a bargain if the potency has greatly decreased by the time you take them. Vitamin A is particularly sensitive to decay.

There is no one best time of day to take a supplement. Taking it at a certain meal, such as breakfast, works for many people.

While swallowing a pill seems like a quick and easy solution, it will not make a poor diet healthy. The best source of nutrients and other necessary chemicals is still nutritious food we eat. Supplements can not fully compensate for a poor diet and skipping meals. Supplements will simply round off the corners or fill in an occasional missing piece.

(Contributed by Angela Terry, KSU Community Health and Nutrition major.)

Sources: Food Rap, Sept., 1991. pp. 12-14. Environmental Nutrition, Oct. , 1991. Nutrition Action Health Letter, Oct., 1991.

Dairy Foods for the Lactose Intolerant
Because June is national diary month, this may be an appropriate time to address a problem that many people have in digesting milk. About 70 percent of the world's population (almost 100 percent of Asians) have some degree of lactose intolerance, which is the inability to digest milk sugar (lactose) due to inactivity or insufficiency of the enzyme lactase. Most commonly, the condition is an inherited low lactase activity that appears at about five or six years of age. Symptoms include diarrhea and stomach upset and treatment usually means elimination or restriction of milk products in the diet or the addition of the lactase enzyme.

Milk products are major sources of calcium, phosphorus, riboflavin, protein, vitamin D, and vitamin A. Deficiencies of these nutrients could occur, especially in young children, if milk is eliminated from the diet or is severely restricted. Although this may be necessary in some individuals, many people can tolerate milk in limited amounts (4 to 6 ounces) if it is taken with meals. The other food components (especially fiber) of the meal will slow down the rate at which the lactose is absorbed, making it easier for the body to handle.

Fermented dairy products such as cultured buttermilk, or aged cheeses (Camembert, Colby, cheddar, Muenster, provolone, and Swiss) may be tolerated by some lactose intolerant people. Yogurts, especially unflavored ones, with active cultures have lactase enzyme in them produced by the bacteria. Commercial frozen yogurts have been pasteurized, however, which kills the bacteria and inactivates the lactase. Thus, frozen yogurts have no benefit over ice cream or ice milk in preventing stomach discomfort.

The lactase enzyme is added to some foods, such as milk, cottage cheese, and process cheese slices, to reduce the lactose that is in them. These products have about 70 percent less lactose than their regular dairy food counterparts, and are well tolerated by many lactose intolerant children and adults. In addition, the enzyme may be purchased by the consumer and added to dairy products at home. Acidophilus milk, on the other hand, is not generally accepted by the medical community as being effective in reducing the symptoms of lactose intolerance.

Because milk products are major sources of several nutrients, dietary experimentation with the fermented and the lactose reduced dairy products should be encouraged. If they are not tolerated, however, some children with severe lactose intolerance may require calcium supplementation. (PP)

Sources: A.D. Newcomer. Lactase deficiency. Contemporary Nutrition 4(1979): 1-2. A. A. Sinden and J. L. Sutphen. Dietary treatment of lactose intolerance in infants and children. Journal of the American Dietetic Association 91 (1991): 1567-1571.

Extra Calories During Breastfeeding
A recent study reveals that extra calories added to the diet of a mother during breastfeeding may improve the health of her baby. Over 100 moderately malnourished women in Guatemala were given either a low energy supplement (140 Kcal/day) or a high energy supplement (500 Kcal/day) while they were breastfeeding. The women who received the high energy supplement had infants who weighed more at 5, 10, 20, and 25 weeks of age than the infants of mothers who received the low energy supplement. The babies grew better because the mothers were producing more milk. The mothers who received the higher amount of calories were also able to breast feed their baby without supplementing with formula for a longer period of time. There were more mothers exclusively breastfeeding their infants at week 10 and at week 20 in the group that was receiving the larger energy supplement. Although this research was done in a developing country, these findings could be applied to low income mothers and others in this country who are not receiving enough to eat during breastfeeding. (PP)

Sources: I. Gonzalez-Cossio, J.P. Habicht, H. Delgado, and K.M. Rasmussen. Food supplementation during lactation increases infant milk intake and the proportion of exclusive breastfeeding. FASEB Journal 5(1991): A917.

Chronic Dieting in Adolescence May Lead to Eating Disorders
A large survey of adolescent health was conducted in Minnesota in 1987-88. Part of that survey, which was completed by 36,320 students in grades 7-12, focused on dieting and related behaviors. Over 12 percent of girls and over 2 percent of boys were classified as chronic dieters (those who reported dieting more than 10 times per year or were always on a diet.) Older students were more likely to report this than seventh or eight graders. White girls were more likely to be chronic dieters than black girls. There was no difference between the percent of chronic dieters in urban, suburban, and rural areas.

The chronic dieters of both sexes were more likely than the other young people to report symptoms of eating disorders. These symptoms included self-induced vomiting or the use of laxatives, ipecac, or diuretics as weight loss aids; eating binges; the feeling of not being able to stop eating; the feeling of being overweight; and poor body image.

The findings of this study indicate that chronic dieting by teens should not be ignored because of the link with development of more severe eating disorders. This is a serious problem in teenage girls, but also should not be overlooked in teenage boys. (PP)

Source: M. Story, et al. Demographic and risk factors associated with chronic dieting in adolescents. American Journal of Diseases of Children 145 (1991): 994-998.

10 Tips to Eating for Health and Pleasure
1. Eat a variety of nutrient-rich foods. Good nutrition is important to feeling good which, in turn, is vital to staying with a weight management plan long-term. Only through a variety of foods can you get the nutrients needed for optimum performance.

2. Enjoy plenty of whole grains, fruits and vegetables. These vitamin- and mineral-rich sources of complex carbohydrates and fiber provide lots of bulk to help fill you up without adding too many calories. And because they're digested relatively slowly, they also can help keep your appetite in check until your next meal.

3. Maintain a healthy weight. What's healthy for one person may not agree with the standard height/weight charts or the pictures of "ideal" models in the magazines. Indeed, unrealistic goals can stand in the way of successful weight management. To come up with a healthy weight for you, consider what the rest of your family looks like, where excess fat is located (it's unhealthy in the abdomen; less so on the hips and thighs), and any health problems you have that may be exacerbated by too much body fat.

4. Eat moderate portions. With reasonable portion sizes, it's easier to include the foods you want into a well-balanced plan for weight management. A reasonable portion of cooked meat is defined as three ounces.

5. Eat regular meals. Skipping meals can lead to out-of-control hunger and overeating. When you're very hungry, it's also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but to keep caloric intake reasonable, design an eating plan that includes snacks rather than adds them.

6. Reduce, don't eliminate, certain foods. If your favorite foods are high in fat and/or calories, the key to making them part of a well-balanced eating plan is how much of these foods you eat and how often you eat them. You don't have to give up anything; you may just need to eat it less often, or opt for smaller portion sizes than usual.

7. Balance your food choices over time. When you do choose a food high in fat and/or calories, select other foods that contain more reasonable amounts of those nutrients to round out your menu. Overdoing it on one day doesn't have to mean failure. Just be more moderate over the next several days.

8. Know your diet pitfalls. You may want to work with a nutritionist to design an eating plan that addresses your specific difficulties in achieving a healthful diet. A diet plan from the latest magazine doesn't work for most people long-term because it doesn't allow for individual differences and preferences.

9. Make changes gradually. Don't expect to totally revamp your eating habits overnight. Changing too much, too fast can get in the way of success. It may be unrealistic to expect to follow a 1,200-calorie diet when you've been averaging 3,000 calories a day. A happy medium can still produce significant weight loss and be something you can live with.

10. Remember, foods are not good or bad. It's the total diet that counts, not any single food within it. If you eat high-fat, high-calorie foods in moderation - both in frequency and portion size - and the rest of your menu is varied and well-balanced, you're probably doing fine. Feeling guilty about eating a piece of pie or fried chicken isn't going to help and it may hurt. (MC)

Source: Marsha Hudnall, RD, MS, Obesity and Health, Jan/Feb '92, p 12 & 14.

Do Older Infants Need A Different Formula?
There has been some question that infant formulas may not be appropriate for older infants (between 6 and 12 months of age.) As a matter of fact, there are now special formulas on the market for the older infant. Results from research conducted recently at the University of Iowa College of Medicine and reported in The Journal of Pediatrics suggest that these formulas are not needed.

Infants that are older than 6 months are obtaining a substantial portion of their nutrition from solid foods, while the younger infant is relying on formula or breast milk as their major source of nutrients. This study was done to examine whether the formulas that were designed to meet the needs of a young infant were still meeting the needs of the older infant. The researchers analyzed a hypothetical diet of a 6 month old consisting of 80 percent of energy intake from standard formula and 20 percent from solid infant food, and a hypothetical diet of a 10 month old consisting of 50 percent of energy intake from a standard formula and 50 percent from solid infant food. They also looked at data from two national surveys of nutrient intakes by 10 month old infants. The results indicate that the infants were getting adequate nutrition from standard formula and solid foods. The researchers concluded that there is no need for a special formula for the infant during the latter half of the first year of life.

There are bound to be some infants who are not getting adequate nutrition, however. If they are consuming a substantially greater than average amount of solid foods, and thus less formula, or if they are not getting a good variety of solid foods they may be at a nutritional risk. The solution to this problem is in education of the parent or caregiver, not in use of a special formula. (PP)

Magazine for Larger Women
Radiance, the Magazine for Larger Women. $15 for 1 year; $25 for 2 years. Write to P. O. Box 30246, Oakland, CA. Phone: (510) 482-0680.

This magazine encourages women to assess more realistically their body shapes and beliefs about weight. It promotes healthy attitudes and normal eating as suggested by Ellyn Satter, RD, ACSW, author of How to Get Your Kid to Eat..But Not Too Much. Recommended. (MC)

Eat Right to Lower Your High Blood Cholesterol
If you need to know how to eat to lower your blood cholesterol, try reading this 14 page booklet, "Eat Right to Lower Your High Blood Cholesterol." This is 14-pages of easy reading information. You get lists of food which are high in saturated fat and cholesterol, ways to prepare foods the low-fat way, shopping suggestions of foods to buy more often, 2 days of healthy menu ideas and more.

This booklet is available from the National Cholesterol Education Program, 4733 Bethesda Ave., Suite 530, Bethesda, MD 20814-4820, 301-951-3260, free, limit of 10. (JD)

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.