|
| Food | %Never Eaten | % Eaten 1-3/week | % Eaten 4-6/week |
| Fish | 32 | 65 | 3 |
| Cheese | 32 | 42 | 26 |
| Beef | 3 | 57 | 38 |
| Pork/Ham | 12 | 80 | 7 |
| Chicken | 5 | 68 | 26 |
| Dried Beans | 26 | 70 | 4 |
| Eggs | 26 | 68 | 12 |
| Peanut Butter | 30 | 56 | 13 |
Most clients ate all meals at home. Restaurants were next for all meals followed by meal site for lunch and friend's house for the night meal.
The types of foods they wanted recipes for were (in descending order) casseroles, one-dish meals, microwave foods, plain meats, plain vegetables and fruits, vegetarian dishes, and desserts.
When asked if they eat breads or cereals made from 100% whole grain, 88 said yes, 18 said No. The grains listed were not always whole grain.
It was about even between usually easy and sometimes difficult when asked if cooking for one or two was easy or difficult. Most of the clients had been cooking for one or two for 4 years or more.
The number one request was for larger print. Second was how to use spices to give food more flavor.
Cooking for the Young Single/Client Response
Respondents numbered 62. The average age was 28 years. The youngest was 19; the oldest 46; and 15 people didn't record their age.
When asked what types of educational materials/programs would be most helpful-most wanted handouts only except for modifying recipes. A 30 minute program was preferred slightly over the handout only.
The material most wanted was dinner menus and recipes followed closely by general information and grocery shopping tips. Next was eating out tips and then modifying recipes.
Most people said they'd spend a maximum of 30 minutes preparing the main meal.
Young singles eat beef most often as a protein source, followed by cheese and then chicken. The table below lists the percentage of each food never eaten, eaten 1-3 times per week and 4-6 times per week.
| Food | %Never Eaten | % Eaten 1-3/week | % Eaten 4-6/week |
| Fish | 68 | 32 | 0 |
| Cheese | 3 | 55 | 32 |
| Beef | 0 | 34 | 52 |
| Pork/Ham | 4 | 77 | 18 |
| Chicken | 8 | 71 | 19 |
| Dried Beans | 70 | 30 | 0 |
| Eggs | 3 | 82 | 15 |
| Peanut Butter | 54 | 39 | 7 |
There were a few interesting differences between what the older and younger single eats and doesn't eat (protein sources). Look at the two charts (protein sources eaten by young and senior). The young single has high %'s of "never eats" in fish, dried beans and peanut butter. The senior group was more spread out on what they "never eat". The seniors eat more fish and dried beans than the young.
The young single eats breakfast and night meal most often at home. The noon meal is eaten at home, restaurant or at work. Eight persons don't eat breakfast or a night meal.
The types of foods young singles want recipes for are: casseroles, one dish meals, plain vegetables and fruits, and plain meats. They want more information on how to prepare chicken, fish and lean meats. Fruits and vegetables mentioned were broccoli, green beans, corn, carrots, apples, peaches, and bananas.
Sixty-seven percent reported eating 100% whole grains. When asked if cooking for one or two was easy or difficult there was an even split between the 2 answers.
One third of the respondents had been cooking for one or two 3 years or less.
Thanks again to all of you who contributed to this data. It will be very helpful in writing the Eating for One or Two materials. (JD)
Meat, Poultry, and Fish
In 1992, total red meat, poultry, and fish consumption reached a record 189 pounds (boneless, trimmed equivalent) per person, 6 percent above 1980-83. By 1992, chicken and turkey accounted for 32 percent of total meat consumed; fish and shellfish, 8 percent.
Beef consumption was 63 pounds in 1992, down from a high of 75 pounds in 1985. Gains in consumption of chicken, turkey, and pork from 1986 to 1992 more than offset the declines in beef and fish.
Prices explain some of the decline in per capita consumption of beef. Per pound retail prices for chicken and pork have remained well below those for beef. In 1992, consumers paid, on average, $1.41 per pound for broilers. In contrast, retail beef prices averaged $2.85 a pound, and pork sold for $1.98. However, boneless, skinless chicken breasts cost about the same at retail as the better cuts of beef. Between 1986 and 1992, retail prices rose 29 percent for seafood, 24 percent for beef and veal, 22 percent for pork, and 14 percent for broilers-and consumers went for the cheaper meat.
Eggs
Average annual use of eggs declined 14 percent between 1980 and 1992, from 271 eggs per person to 234, despite relatively low prices.
Dairy Products
Per capita consumption of all dairy products (including butter) in 1992 came to 565 pounds (milk-equivalent, milkfat basis), the same as in 1991 but up 12 pounds from 1980 to 1993. Between 1980 and 1992, Americans cut their average annual consumption of fluid whole milk by two-fifths, increased use of low-fat milk by two-fifths, and more than doubled consumption of skim milk. But because of the growing use of cheese, the Nation failed to cut the overall use of milkfat.
Annual per capita consumption of beverage milks declined by 2.3 gallons between 1980 and 1992, to 25.3 gallons per person. A 55-percent increase in per capita consumption of yogurt since 1980-to 0.5 gallon per person in 1992-partially offset the decline in beverage milks.
The trend is toward lower fat milk. While whole milk (plain and flavored) represented 62 percent of all beverage milks consumed in 1980, its share dropped to 38 percent in 1992. The lowfat and skim D-milk share increased from 38 percent to 62 percent. Since 1989, 1-percent and skim milk have gained share as 2-percent and whole milk declined. (KP)
Sources: Putnam, J.J., Food Review, ERS-USDA, Sept.-Dec. 1993 16 (3) :2.
Modified Recipe: Pasta Primavera
Pasta Primavera
(Original)
8 oz. uncooked pasta (macaroni, bow tie, twists, etc.)
1 cup thinly sliced carrots
6 oz. (3 cups) fresh pea pods
1/4 cup sliced green onions
1 cup sliced mushrooms
2 medium tomatoes, peeled, cut into wedges
Sauce (Original)
2 Tbsp. oil
1 cup half-and-half
1/2 cup margarine
1/4 cup chopped fresh basil or 2 tsp. basil leaves
1 tsp. salt
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1. Cook pasta to desired
doneness as directed on package. Keep warm.
2. Add 2 Tbsp. oil to a large skillet. Add carrots, pea
pods and onions. Cook 5 minutes, stirring occasionally.
Add mushrooms; cover and cook until vegetables are
crisp-tender, about 5 minutes.
3. To prepare sauce, in small saucepan combine
half-and-half, margarine, salt, and pepper; heat until
margarine melts. Remove from heat. Stir in 1/4 cup of the
parmesan cheese. 4. In large bowl, combine sauces and hot
pasta; toss lightly to coat. Gently stir in
vegetables. Garnish with tomato wedges; sprinkle with
remaining parmesan cheese.
Sauce (Modified)
1/4 cup water
1 Tbsp. reduced-calorie margarine
1 cup skim milk
2 Tbsp. flour
1/2 cup chicken broth
1/4 cup chopped fresh basil or 2 tsp. basil leaves
1 cup grated parmesan cheese
1/4 tsp. pepper
1. Cook pasta to desired
doneness as directed on package. Keep warm.
2. In large skillet, combine water and carrot slices.
Bring to a boil; boil 1 minute. Add remaining vegetables
and bring to a boil; boil 3 to 4 minutes or until
crisp-tender. Drain; keep warm.
3. Melt margarine in large saucepan. Stir in flour until
blended. Gradually stir in milk and chicken broth; cook
and stir until thickened.
4. Stir in cooked pasta, basil, 3/4 cup cheese and
pepper; toss to coat. Gently stir in vegetables. Garnish
with tomato wedges; sprinkle with remaining parmesan
cheese. (PP)
| Nutrition per serving | Original | Modified |
| Calories | 395 | 249 |
| Fat | 24 g | 6 g |
| Cholesterol | 18 mg | 11 mg |
| Sodium | 618 mg | 342 mg |
| Percent of Calories from fat | 54 | 22 |
Retention of Nutrition Knowledge and Behavior Change
Do EFNEP homemakers retain the knowledge learned from their participation in EFNEP? A recent study examined the long-term effects on food and nutrition behaviors of EFNEP on participants who completed the program. Nutrition knowledge and behaviors of 50 EFNEP participants in New York City were assessed at program entry, graduation, and after one year. After one year, dietary improvement made during the program was maintained. There was a significant decrease in the amount and percentage of calories from fat between entry and graduation. One year after graduation, intake of protein, calcium and vitamin A had decreased but was within an acceptable range. Increase in knowledge occurred between graduation and follow-up. The EFNEP homemakers also reported additional benefits of their participation in EFNEP including help in their jobs, community participation, and improved family health. (MP)
Source: JNE, 26:2, March/April 1994
Characteristics of Food Stamp Recipients
A recent study of food stamp recipients revealed that children under age 17 make up over half of all the recipients of food stamps. Twenty percent of all clients are between one and four years old. Racial and ethnic identities of participants were White, non-Hispanic clients (44%); African-Americans (35%), Hispanics (12%); Asian (2%) and Native Americans (1%). Most (77%) households receiving food stamps received other forms of assistance including Aid to Families with Dependent Children or unemployment.
Half of all food stamp recipients live in California, Florida, Illinois, Michigan, New York, Ohio, Pennsylvania, and Texas.
When the study was conducted in 1992, 25.8 million people participated in the food stamp program. Today 27.5 Americans receive food stamps. (MP)
Source: CNI, March 11, 1994
Fruits and Vegetables: What Motivates People to Buy?
A recent article in a produce industry newsletter reports the findings of a telephone survey on what motivates consumers to buy certain fruits and vegetables. The results show:
- There are several health reasons that people give for buying fruit. They buy them for fiber (46% of men and 58% of women), vitamin C (74% of men and 83% of women), vitamin A (14% of men and 18% of women), cancer prevention (13% of men and 18% of women), complex carbohydrates (15% of men and 22% of women, and beta carotene (7% of men and 15% of women).
- The health reasons that people give for buying vegetables are for fiber (43% of men and 53% of women), beta carotene (37% of men and 57% of women), complex carbohydrates (25% of men and 34% of women), vitamin C (19% of men and 34% of women, cancer prevention (19% of men and 41% of women), and vitamin A (17% of men and 33% of women).
- The top three
regularly purchased fruits and vegetables that
consumers say are most nutritious are:
- Fruits: bananas, apples, oranges
- Vegetables: carrots, broccoli, potatoes
- They buy these for
cancer prevention:
- Fruits: apples, bananas, oranges
- Vegetables: broccoli, carrots, cabbage, cauliflower, spinach
- They buy these for
beta carotene:
- Fruits: oranges, melons
- Vegetables: carrots, broccoli, squash
- They buy these for
complex carbohydrates:
- Fruits: bananas, apples
- Vegetables: potatoes, sweet potatoes, carrots, broccoli
- The top three they
buy for fiber:
- Fruits: apples, bananas, oranges
- Vegetables: broccoli, lettuce, carrots
- They buy these for
vitamin A:
- Fruits: apples, bananas, oranges
- Vegetables: carrots, broccoli
- They buy these for
vitamin C:
- Fruits: oranges, grapefruit, lemons
- Vegetables: tomatoes, broccoli, carrots
They also reported that 30% of those surveyed were eating more fruits and vegetables. In addition, 45-50% were buying new or unusual fruit and about 20% were buying new or unusual vegetables. (PP) Source: Fruit and Vegetable News, Produce Marketing Association, February 1994.
Is It Safe for Breast-feeding Women to Diet or Exercise?
One of the many reasons that women give for choosing to breast-feed their infant is that it will help them get back into shape faster. But, as many of them find out, breast-feeding alone does not guarantee weight loss. They are often hesitant to start a weight loss diet or an exercise program because they have heard that the amount or quality of their breast milk could be compromised. Two recent reports indicate that this may not be true.
In a study conducted at the University of Iowa, well-nourished, healthy, breast-feeding women were enrolled in a calorie reduction weight loss program. They lost an average of ten pounds in ten weeks. The composition of their breast-milk remained normal. And these women continued to supply adequate milk to support normal growth of their infant.
The effect of exercise on breast-feeding was the subject of another study reported by the New England Journal of Medicine in February. A group of lactating women who were put on a 45-minute aerobic exercise program five days a week for twelve weeks did not produce milk of lesser quality or amount than a group that was not exercising.
It seems that breast-feeding women can safely participate in modest weight loss and exercise programs. It would be wise for them to do this under the guidance of a dietitian or physician to ensure nutritional adequacy of the mother's diet and adequate weight gain of the baby. (PP)
Sources: Dusdieker, LB, Hemingway, DL and Stumbo, PJ. Is milk production impaired by dieting during lactation? American Journal of Clinical Nutrition, April 1994, and Nutrition Week, CNI, February 18, 1994.
Juice -- Too Much of a Good Thing?
We have long known that when very young children drink too much juice they don't have room for other foods. A recent study of 14 to 27 month old children at Maimonides Medical Center in Brooklyn, New York, shows that when excessive amounts of juice were consumed nutritional status and growth were impaired. High juice intake (12-30 ounces per day) contributed to 25 to 60 percent of daily calories and led to consumption of too few calories and too little protein, fat, vitamins, and minerals. When the juice intake was reduced, the children began to take in more calories and gain weight.
And when the juice is mostly apple juice, the children may be in even worse shape. Too much apple juice can cause diarrhea and unless apple juice is fortified with vitamin C (and very few brands are) there is little nutrition compared to other juices. Orange juice not only provides more vitamin C but it is also a good source of niacin and folic acid. Tomato and vegetable juices are excellent sources of vitamins A and C and are low in calories (often high in sodium, though). Peach, apricot and guava nectars are rich in beta carotene, but a little higher in calories than orange juice.
All in all, juices can be excellent sources of important nutrients. But, they should not be included in the diet at the expense of other nutritious foods. (PP)
Sources: Nutrition Week, CNI, March 18, 1994 and Environmental Nutrition, July 1993.
What Causes High U.S. Colon Cancer Rates?
Colon is our third most common type of cancer with only lung and breast cancer occurring more frequently in the United States. This translates into approximately 50,000 deaths annually with the U.S. figure some 10 times higher than that for other countries. One important factor could be diet. The National Cancer Institute estimates that one-third of all cancer-related deaths may be connected to what we eat. (1)
Is it a lack of dietary fiber?
Correlating lack of fiber with more colon cancer is risky and it is too early to start printing on the cereal box that dietary fiber helps prevent colon cancer. Part of the difficulty stems from the fact that the methods for measuring fiber vary and are unreliable. While animal studies generally support the low fiber-higher colon cancer connection, the apparent effect depends upon both the chemical and the physical forms of the fiber. For example, wheat bran may be more effective than oat bran or cracked grain more effective than finely ground flour. Dr. Lynne Ausman in her critical review of the best studies concluded that "thus far evidence for a protective effect of fiber by itself in colon carcinogenesis is inconclusive." (2)
Is it not enough fruits and vegetables?
In the China study reported last year of a wide variety of factors, high consumption of green vegetables was correlated with a low colon cancer death rate. This finding is in line with studies in this and other Western countries. When individual nutrients were examined, the findings were less clear-cut. Only higher blood levels of vitamin C were associated with fewer colon cancers. There were no significant antioxidant relationships seen for retinol and beta- carotene (forms of vitamin A), alpha-tocopherol (one common form of vitamin E) and the micronutrient selenium (an antioxidant trace mineral). However, fiber, other micronutrients and various compounds in fruits and vegetables have shown cancer-protective qualities.
Some Chinese eat a lot of salt-preserved vegetables. Numerous studies have linked such vegetables with increased risk of cancers of the esophagus, stomach and other digestive tract cancers. High-salt vegetables such as pickles may be high in nitrosamines and other mutagens and carcinogens. This study supports the link with colon cancer as well. (3)
What about beer and alcohol generally?
Beer has a relatively high concentration of nitrosamines and is related to increased colon cancer deaths in the China study. This supports previous studies and the studies linking beer and colorectal cancer rates. Other alcoholic beverages do not appear to play a possible role. (3)
Is a high animal food intake related to colon cancer rates?
That's a good possibility. Several studies in China and the United States have shown that a high consumption of animal foods significantly increases the risk for colon cancer. In the China study, there was a stronger relationship for men than for women; however women are likely effected as well. The large study of female American nurses has observed a close relationship between higher animal foods and more colon cancer. In the China study, higher total blood cholesterol levels were also related to more colon cancer. The low serum cholesterol relationships with colon cancer observed in some studies are believed to be a consequence of the disease, not a cause. High animal food intake implies more meat protein and fat. According to other studies, both of these nutrients are possibly involved. (3)
Does yogurt reduce colon cancer risk?
In a recent Los Angeles County study, people who ate yogurt even as little as three or four times a month, showed a lower relative risk for developing colon cancer. Previous studies had indicated a protective role for calcium but this study showed a protective effect for yogurt even after adjusting for calcium intakes. One speculation supported by other studies is that active cultures such as Lactobacillus acidophilus in some brands of yogurt may help. It is too early to draw conclusions, of course, but the findings warrant further investigation. (4)
One of the interesting China study findings was the strong relationship between schistosomiasis infections and higher colon cancer rates. Such infections are common in people exposed to schistosomiasis-polluted waters. Multiple schistosomiasis infections may cause recurring inflammation and ulceration in the colon lining. Stimulating such mucosal cell growth is believed to be linked to increasing cancer risk.
In summary, high intake of salt-preserved vegetables and animal foods with their higher protein and fat content appear to encourage colon cancer. An exception may be milk products with protective calcium or the active Lactobacillus acidophilus cultures found in some yogurts.
On the other hand, more plant foods with fiber and antioxidant nutrients, especially vitamin C, appear to be protective. Higher vegetables and fruits and whole grain intakes show colon cancer protection possibilities. Likely other compounds in plant foods will also be protective.
What is clear is that a simple, one-reason cause of colon cancer is highly unlikely. Much more research is needed before we can be reasonably certain of the answers. In the meantime, eating a bowl of high fiber breakfast food may offer a little protection but will have little to do with your long-term prospects for avoiding colon cancer. (MC)
Sources: (1) Diet, Nutrition and Cancers of the Colon and Rectum. July 1992, American Institute for Cancer Research, 1759 R Street N.W. Washington, DC 20009, (2) Lynne M Ausman, Fiber and Colon Caner: Does the Current Evidence Justify a Preventive Policy? Nutrition Reviews 51 (2): 57-63 (Feb 1993), (3) W Guo et al. 1993, Correlations of Colon Cancer Mortality With Dietary Factors, Serum Markers, and Schistosomiasis in China, Nutrition and Cancer 1993, Vol 20, No. 1, pages 13-20. (4) Peters RK, Pike MC, Garabrant D., Mack TM. Diet and colon cancer in Los Angeles County, California. Cancer Causes and Control 3:457-473, 1992.
The Push for Cancer Prevention
At a congressional hearing called "America's Diet: Are We Losing the War Against Cancer?," lawmakers, public health advocates and researchers urged the government to implement a national anti-cancer policy on the value of a healthy diet in preventing cancer. The National Cancer Institute spends 15% of its $2.1 billion budget on prevention efforts while the rest is devoted to diagnosis, treatment and cures. Several of those testifying identified the need for large-scale public education to promote dietary change.
Ellen Haas, USDA Assistant Secretary, noted that USDA intends to incorporate the dietary guidelines into its food assistance programs and will devote more Food Stamp Program dollars to nutrition education.
Also in the cancer news is research from Edward Giovannucci of Harvard Medical School suggesting that in men who have prostate cancer, a high-fat diet increases the chance that the cancer progresses to an advanced state.
Giovannucci and his colleagues correlated dietary data with medical records of the participants who had prostate cancer. They found that saturated fat, fish oils and vegetable fats were not linked to greater risk, but high intake of monounsaturated fats did increase risk.
Looking at the essential fatty acids, high consumption of linoleic acid substantially reduced risk while alphalinolenic acid greatly increased risk. Diets rich in red meat, butter or chicken with the skin on increased the likelihood that the prostate tumor would spread.
By age 80, two-thirds of men may have early signs of prostate cancer. It is the second top cause of cancer deaths in U.S. men. (MC)
Sources: Nutrition Week, Community Nutrition Institute, Sept. 17, 1993; "Cancer Facts and Figures" 1993, American Cancer Society, and Cooperative Extension Colorado State University, F & N News, Dec. 1993.
The Meat and Poultry Hotline of USDA has produced a Food Safety video, "A Quick Consumer Look At Safe Food Handling." This 15 minute video follows the format of the popular brochure, "A Quick Consumer Guide to Safe Food Handling," and presents food safety information in a home setting. It can be a useful teaching tool for those conducting food safety programs at meetings and with community groups.
They have a limited number of copies to distribute to food safety educators. With the video they can also provide appropriate food safety publications that will reinforce food safety techniques and expand knowledge of basic food safety information.
If you are interested in receiving this video, please call the USDA Meat and Poultry Hotline, 1-800-535-4555. Upon receiving the video, you are free to make copies and distribute to others. (PP)
Update on Ordering Food Processor Computer Program
In a recent follow-up letter from ESHA Research, producers of Food Processor, I was given new ordering instructions. The prices that were quoted in my letter earlier this spring are still accurate. There is a change in the cost of shipping via UPS Ground. You need to add $7.00 rather then $5.00 for shipping. The 2nd Day Air costs are still $10.00. Another change is that you should not use the customer order number that they gave me. They will give you each your own number. Please direct your inquiries and orders to Carol Van Houten or Shannon Ramberg and just tell them that you are with the Kansas Extension Service. (PP)
Extension educators in Nebraska have developed a game about the Food Guide Pyramid. The game set includes master copies of game cards, questions, and Food Guide Pyramid fact sheets. A single-player and group version are included in each game set. The game is played similar to Bingo and players respond to certain questions to be able to blank out their spot. Players mark squares on a game card according to the number of healthy food practices they follow. Children from age nine through adults would be able to play the game.
The game set is available for $12.95. Contact Linda Boeckner, University of Nebraska, (308) 632-1256. (PP)
Here is a source for Clear Jel. Kitchen Krafts, P.O. Box 805 Mt. Laurel, NJ 08054-0805, 1-800-766-0575 or fax 609-234-5756. They accept University purchase orders and ship very quickly. Cost is $2.50/lb. and shipping is $4.25 for up to $30.00 worth of purchases. (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.