F&N Digest -- July/August 1995

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

July/August 1995

What's New: Goodness Gracious-The Good Food Getaway

Food Trends: Olestra (Olean) Nearing FDA Approval

Food Safety: Keep Cut Melons Cold; Hot Dogs-To Cook or Not To Cook

Limited Resource: Study Shows Support for Nutrition Programs; Defining the Poverty Line

Nutrition/Health: Low Protein Diet Affects Growth of Placenta; Kids Have Great Attitudes Toward Diet and Physical Activity; Dietary Fat is Decreasing, Body Fat is Increasing; Nutrition for Men; Lower Blood Pressure with Fruits and Vegetables; "Health Food-Type" Brands vs. Major Brands; Walking for Exercise: A mile a day helps delay bone loss; MSG in the News; RDA Update Underway

Resources: 10 Tips to Healthy Eating and Physical Activity for You; Food Dehydration Book/Video

Goodness Gracious-The Good Food Getaway
Mark your calendars and start making plans now to attend this first-ever, state-wide weekend retreat about good food and the gracious art of good behavior when dining with family and friends. It will be held at Rock Springs on Saturday and Sunday, November 11 and 12, 1995, and is a collaborative effort of Extension Foods and Nutrition, Extension 4-H Youth Programs, Kansas LEAN and the Kansas 4-H Foundation.

The purpose of this educational event is to emphasize the importance of mealtime in strengthening family relationships, while teaching new food preparation and presentation skills based on healthy eating choices from the Food Guide Pyramid, and appropriate mealtime manners and etiquette. The target audience is all youth ages 10-20, and adults 21 and older. An adult must be accompanied by at least one youth delegate, and there must be one adult for every four youth registered with a group. We anticipate volunteers and or staff bringing youth, and parents and/or other relatives attending with their children for a mutual time of growth and enrichment.

We know that everyone will have a great time as the level of the workshop presenters is "first class". Professional chefs, registered dietitians, commodity educational personnel, and youth workers that can "edu-tain" have been recruited.

Registration forms have been sent to each county Extension Office and to other youth organizations. The cost is $55 per person and registrations will be accepted between July 1 and October 1.

An exclusive one-day cooking school for adults will be held on Friday Nov. 10. This is designed as a benefit to support the youth cooking school with a cost of $50 per adult. Professional chefs will share their culinary talents in several areas. Participants will enjoy their creations during lunch and tastings during the day.

If you have not received the registration forms or have questions, call Steve Fisher or Lindy Lindquist at the State 4-H Office, (913) 532-5800.

Olestra (Olean) Nearing FDA Approval
Olestra, a fat replacer developed by Procter and Gamble, is produced from vegetable oil and sugar. But, because of the size of the molecules, it is not digested and absorbed so it provides no calories.

Olestra will be marketed under the brand name Olean in the same way that Nutrasweet is the brand name of aspartame.

Procter and Gamble has petitioned FDA for approval of Olestra in savory snack products, such as chips. Olestra can be incorporated into a variety of products and functions well across a range of temperatures including cold and high frying temperatures. Therefore Olestra will be effective in products like potato chips and other fried snack products.

Because fats are consumed in gram amounts, the company has estimated average Olestra intakes in savory snacks to be about 3 grams/day. The largest intake, for 16-24 year old males, would be about 5 grams per day. Additional estimates have been made which include other food categories beyond the savory snacks.

Consuming more than 20 grams per day could cause a laxative effect similar to a high-fiber diet, but effects are transient. Procter and Gamble will recommend adding vitamins A and E to foods containing Olestra to offset decreased absorption of those vitamins. Look for Olestra to be approved in the next year. (KP)

Keep Cut Melons Cold
Melons can be a refreshing summer delight, but be sure they don't cause you the pain of foodborne illness. Some melons may be contaminated with salmonella organisms as they come from the field. While melons are being cut, microorganisms can be transferred from the outer surface to the inner, edible fruit where they will grow and multiply if not kept cold. Wash whole melons thoroughly with tap water before cutting. Keep cut melon pieces in the refrigerator or on ice until consumed. As an added precaution, keep whole melons in the refrigerator so they are already cold when they are cut. (KP)

Hot Dogs-To Cook or Not To Cook
In a study of hot dogs, Purdue University found Listeria monocytogenes in 7 of 93 packages tested. The Listeria was present mostly in the juices rather than the hot dogs themselves, suggesting that the problem is one of post-processing contamination. The hazard to consumers is one of cross-contamination rather than direct consumption. Hot dogs are of special concern because 1) children eat non-reheated hot dogs; 2) hot dogs are a typical picnic food which may undergo temperature abuse; and 3) cold hot dogs can be fed to the family dog, which may contract listeriosis and transmit the disease to its owners. So cook those hot dogs thoroughly to be on the safe side. (KP) Source: Food Protection Report, Volume 9, Number 1_Winter 1995

Study Shows Support for Nutrition Programs
A recent national survey commissioned by the National Association of WIC Directors showed that nutrition and anti-hunger programs are high on Americans' priorities (with the possible exception of food stamps). When asked which programs should be the first to be cut, the 807 people surveyed listed national defense, agricultural price supports and food stamps most often. Among the programs identified most frequently as "last to cut" were WIC, Social Security and Medicare.

Despite the lesser popularity of the food stamp program, most would like greater federal support for aiding the hungry (55%); improving nutrition (51%); prenatal care (49%); and education (65%).

Democrats were more likely to support federal spending on nutrition and prenatal care, but 70% of the Republicans supported the same or increased spending on these programs. However, more than 60% of all surveyed said they wanted to spend less on welfare.

In general, the more those surveyed knew about WIC, the more likely they were to support it. The most compelling reasons for continuing the WIC program were (1) standards for nutrition programs should be the same everywhere; (2) WIC is a program that works (43%); and (3) the budget should not be balanced at the expense of pregnant women and children (40%). (MP) Source: CNI May 19, 1995

Defining the Poverty Line
According to a committee of the National Research Council (NRC), there is a need to revise the methodology used to determine the poverty line to take into account a family's disposable income. The methodology currently used assumes a poor family typically spends 1/3 of its income on food. Poverty level is calculated by multiplying the cost of a minimally adequate diet by three. The poverty line is adjusted annually for inflation.

However, consumer expenditures have changed during the past 30 years since this formula was developed. These changes include, (1) More working families paying for child care; (2) Significant variations in medical expenses among different population groups; (3) Price variations in different regions of the country; (4) Development of public assistance programs that provide cash or in-kind support.

The NRC committee recommended that the poverty line be based on actual consumer expenditure data including food, clothing, shelter, household supplies, personal care, and non-work transportation. They further recommended that geographical differences in housing costs and inflation also be taken into account.

Adoption of the new methodology would increase the number of working families and those without insurance among those considered poor. (MP)

Source: CNI May 5, 1995

Low Protein Diet Affects Growth of Placenta
A recent study by the Children's Nutrition Research Center indicated a low intake of protein during early pregnancy can affect the size and weight of the placenta, connective tissue between the mother and fetus, and eventually fetal growth. The size of the placenta is related to birthweight.

Working with pregnant sows, researchers found that a low protein diet in early pregnancy resulted in placentas that were 21% smaller than normal and a corresponding reduction in the birth weights of piglets. (MP)

Source: Nutrition and Youth Child Newsletter, Children's Nutrition Research Center; Spring 1995

Kids Have Great Attitudes Toward Diet and Physical Activity
If healthy behaviors are linked to a good attitude, American young people are on the right track. The results of a recent Gallop survey show that 97% of the young people questioned agree that a balanced diet is very important to health.

The survey was conducted by the American Dietetics Association, the International Food Information Council and the President's Council on Physical Fitness and Sports. They studied the attitudes and behaviors of 410 children between the ages of nine and 15 regarding food, nutrition and physical activity.

Kids are aware of the importance of good nutrition. Almost all (96%) said they like eating different types of foods and 81% agree that eating smaller amounts of a variety of foods is better than eating large amounts of only a few. They do have some misunderstandings, too. Nearly three-fourths of them feel that their favorite foods are not good for them. And more than two-thirds believe foods that are good for them do not taste good.

Kids link fun with physical fitness. When asked why they exercise, 59% said because it is fun and 32% said that it was good for their health. In addition, 80% said they would like to be more active next year.

Families and schools were what the children most often gave as their sources of nutrition information; 90% mentioned schools and 77% mentioned parents. Parents (59%) and teachers (40%) were also major sources of encouragement to be physically active. Other findings include:

Nutrition:

74% agree that eating a lot of bread, cereal and other grains is good for you.
32% (compared to 22% in a 1991 survey) agree that snacks can be an important part of a healthy diet.
81% incorrectly agree that to eat a healthy diet, all high fat foods should be avoided.

Eating habits:

64% rate their own eating habits as good to excellent.
49% eat meals with their family every day and 38% eat with their families between three and five times per week.
Breakfast is skipped by 51%. Lunch is skipped by 28%. Dinner is skipped by 18% (a 6% increase since 1991).

Nutrition Information:

52% are aware of the Food Guide Pyramid and most were able to name at least one food group:
76% named the meat/poultry/fish group
71% mentioned the bread/cereal/grain/wheat group
65% named the dairy/milk group
65% mentioned vegetables
58% said fruits

School's Role:

67% participate in school lunch (up from 58% in 1991).
33% participate in physical education class five days a week, 22% take PE two days, and 16% take it three days a week.

Physical Activity Attitudes:

In addition to family and teachers, friends (53%) and athletes (33%) gave them the most encouragement to be physically active.

Physical Activity Habits:

66% have played outdoors with friends within the last six months.
62% walk
59% run or jog
58% ride a bike
56% play basketball
54% play football or soccer

More than three-fourths enjoy sports and three-fifths think they are "pretty good" at playing most sports and games.
More than half consider themselves to be physically fit.

Facilities for Physical Activity:

55% use a playground, park or field.
26% participate in an after school program almost every day and 20% do so two or three times a week.
30% use an exercise facility daily. (PP)

Source: ADA/IFC/PCPFS Press Release, May 3, 1995.

Dietary Fat is Decreasing, Body Fat is Increasing
Americans are heeding the advice from the health community and are eating slightly fewer calories from fat. In the last 20 to 25 years we have gone from 36% of total calories from fat to 34%. We also should expect to see our waistlines getting smaller. But they aren't. In fact, they are getting larger. So what is happening?

Nutrition and health professionals have emphasized the importance of complex carbohydrates in the diet. We have seen an increase in the consumption of grain products by 39% over the last 25 years. Most of this increase comes from increased intakes of rice, corn, oats, and wheat. That's the good news.

The bad news is we also are seeing an increase in consumption of simple carbohydrates, including sugar; high fructose corn syrup; and low-calorie sweeteners such as aspartame ("Nutrasweet"). Consumption of soft drinks, especially low-calorie soft drinks, has increased tremendously at the expense of milk. We now drink six gallons less milk per year than in 1970 and 20 gallons more soft drinks. But the low-calorie soft drinks shouldn't be making us fatter, right? It appears that they are having an effect by increasing our taste for sweet foods. Sugar consumption has risen with the consumption of low-calorie sweeteners.

As we have lowered the fat in our diets, we have given ourselves permission to eat more. We are more than replacing the fat calories with calories from carbohydrates. During the last 25 years, adolescents and adults have taken in 100 to 300 more calories per day than in the early 1970's. At the same time, we are burning fewer calories per day as we become a more sedentary society. And as we well know, if you take in more calories (even carbohydrate calories) than you use, you are going to gain fat. (PP)

Source: Community Nutrition Institute, March 31, 1995.

Nutrition for Men
Sometimes it seems as though most men don't think about nutrition. The following excerpts from an American Dietetics Association press release indicates that isn't always the case. When asked the most important reason to eat right, syndicated humor columnist Dave Barry says without hesitation, "Because I'm hungry." The author of Dave Barry's Complete Guide to Guys (Penguin, 1995), gives this response to the question posed by the American Dietetic Association (ADA) in its recent men's nutrition survey.

How men work

Barry's answer is in keeping with what some scientists theorize about how men think. Wired for the silent, single-minded action of hunter and protector, they believe men generally use only one side of their brain at a time.

Observes cookbook author/television chef Graham Kerr: "There has been the stereotypical problem of men having electronic cutoff systems that operate when the seat of their pants hits the dining room chair. The system appears to eliminate the sense of smell, taste and especially good manners, leaving only the stretching of the stomach wall to signal satisfaction."

Think before you act

ADA's survey suggests, however, that some men are at least thinking about more than merely filling their stomachs. Of the men surveyed, 42% say that health maintenance/disease prevention is the most important reason for eating right. Chef Kerr agrees when asked for his most important reason for eating right. Physical fitness also is high on the list (22%)especially among younger men.

Eleven percent of survey participants claim weight control is the most important reason for eating right, and 6% admit that personal appearance is a motivating factor. Modern-day equivalents of hunters and protectors, men with high performance standards value food for its ability to improve energy, mental alertness and productivity (8%). Professional athletes, like Chicago Bulls' center Luc Longley and rookie power-forward Dickey Simpkins, who participated in ADA's celebrity-response to the men's survey, believe that eating right improves performance.

Men who ask directions

About 20% of men who participated in the survey have questions about specific food choices. "I'm delighted to see men asked questions regarding food, since they hold the single most significant encouragement factor in today's eating decisions," says Kerr, after reviewing the survey findings. "When a man says he likes something, I have found that it `tags' a dish as a standard for the whole family."

...and men who don't

Of course, some men may think they know it all or won't admit they don't. Consequently, it's no surprise that more than 30% of men who participated in the ADA survey say they have no questions for a nutrition expert. Many men won't ask questions about what to eat until they have to solve problems imposed by a health condition - like heart disease, high blood pressure or diabetes- all common to men.

Taking action

Nearly one-third of men who participated in ADA's survey say they make all or most of the food buying decisions in their households. Another third say they make half the decisions. Like many busy men, professional athlete Longley discusses which foods to buy, but doesn't do much of the shopping.

In times past, hunters honed their skills by watching wise and learned elders. Today, with thousands of items from which to choose, a barrage of often conflicting nutrition reports and the frenzied pace of life in the 20th century, men can't rely on instinct alone to make healthful food choices. (PP)

Source: ADA Press Release, June 6, 1995

Lower Blood Pressure with Fruits and Vegetables
Approximately 1 in 4 Kansans has hypertension or high blood pressure.(1) A paralyzing stroke may be a person's first symptom of abnormally high blood pressure. Of those people who have hypertension, nearly half don't know it and only 11% are receiving adequate therapy.(2) A person with uncontrolled hypertension is three to four times more likely to experience coronary heart disease and has as much as seven times the risk of suffering a stroke as a person with normal blood pressure.(3) A person is considered to be hypertensive if the systolic pressure is consistently 140 mm HG or more and the diastolic pressure is 90 mm Hg or above, i.e. less than 140/90 mm Hg is normal. While most hypertension is of unknown cause, high risk factors include family history, growing older, cigarette smoking, too much alcohol, obesity, physical inactivity, too much sodium (salt) and stress.

Research findings indicate that diet affects blood pressure in a number of ways. One of the best methods for lowering blood pressure is to lose weight if you are obese. Even ten to 20 pounds can make a difference. Lowering fat content, increasing fiber intake and exercising regularly is additional advice offered by the Bureau of Chronic Disease and Health Promotion of the Kansas Department of Health and Environment. Another way to lower blood pressure is to limit alcohol intake.

Many people find that just reducing salt is not very effective and losing weight and getting more exercise is difficult to do. Also they can't change family histories nor turn back the clock. Besides offering drug therapy, some wonder if there is anything else they can do. The answer is "probably so." Previous studies have linked getting more calcium, magnesium and potassium to lower blood pressure. Now newer studies are showing the value of eating more fruits and vegetables to lower the incidence of stroke, according to a recent news release by the study's lead author, Dr. Matthew W. Gillman, assistant professor of ambulatory care and prevention at Harvard Medical School and Harvard Community Health Plan. Commenting on their recently published study of men in the Journal of the American Medical Association, he said, "For every increase of three servings of fruits and vegetables per day, there was approximately a 20 percent decrease in the risk of stroke." These results are similar to a study two years ago examining women. Those who ate lots of fruits and vegetables high in antioxidant nutrients, such as carotenoids (vitamin A precursors) and vitamin C, had a 54 percent lower risk of stroke than other women.

Fruits and vegetables also are high in fiber, various minerals, and cancer-fighting phytochemicals so no one is sure just what nutrients and other natural plant chemicals are responsible for the blood pressure control findings. It is clear, however, that eating more fruits and vegetables protects health in a variety of ways. The Food Guide Pyramid suggests eating at least 2-4 servings of fruits and 3-5 servings of vegetables daily.

While some experts are skeptical about the new findings relating fruits and vegetables to lessen the risk for stroke, many studies have supported the advice that Americans increase their intake of fruits and vegetables. Few people suffer any harmful effects. Dietary treatments for disease syndromes generally produce fewer side effects than drugs.

When it comes to fast, convenient food, it's hard to beat raw fruits and vegetables. To help keep your blood pressure normal and avoid a stroke, slip some apricots or a banana into your bag for a snack instead of the usual can of pop. You may even save money. (MC)

Sources: 1. Kansas Behavioral Health Risk Bulletin. Bureau of Chronic Disease and Health Promotion. Kansas Department of Health and Environment, 1 (4): 1-4. May 15, 1995. 2. American Heart Association. 1992 Heart and Stroke Facts. AHA. 1991. 3. Dawber, TR. The Framingham Study: The Epidemiology of Atherosclerotic Disease. Cambridge, MA: Harvard University Press, 1980. pp. 172-189.

"Health Food-Type" Brands vs. Major Brands
Look on the shelves of any large grocery store, and you'll probably notice that "health food-type" brands are increasingly competing with major brands for shelf space. The advertising on many of those brands often promotes the product as "all natural" or "organic." Food bearing these terms often has a premium price even though use of the word "natural" is unregulated and "organic" does not mean more nutritious.

When comparing several health food-type brands with similar products found in a local Fort Collins grocery store, investigators did not find a clear-cut "winner" in terms of price or nutrient content. In some cases, the surveyed health food brands were not more nutritious than traditional brands and also cost more. For example, Westbrae's Organic Whole Wheat Spaghetti and American Beauty's Spaghetti were similar in nutrient content, but the organic version was almost 1.6 times the price of the non- organic pasta. A similar price difference was found for Natures Warehouse's Strawberry Pastry Poppers, sweetened with concentrated fruit juice, versus Kellogg's Pop-Tarts, sweetened with corn syrup and sugar.

In one case, the two brands were comparable. Cascadian Farm's Organic Strawberry Spreadable Fruit, containing ingredients similar to Polaner's All Fruit Strawberry Spreadable Fruits, had almost the identical per-unit price. One health food brand was even cheaper than the regular brand. Frookie Frook's Crackers cost only three-fourths that of SnackWell's Wheat Crackers from Nabisco. Both crackers are fat free, but the Frookie Frook variety has less sodium. When choosing between health food brands and popular brands, you need to consider price, fat, calorie and sodium content, and any value you may place on eating organic food or fruit sweeteners. Read the labels closely, compare prices, and you may be in for a surprise next time you go grocery shopping. (MC)

Source: Colorado State University Cooperative Extension Service

Walking for Exercise: A mile a day helps delay bone loss
Many studies have found a correlation between bone density and exercise, but not many studies have evaluated the benefits of walking and its relation to bone density. A study conducted by Elizabeth Krall and Bess Dawson-Hughes at the USDA Agricultural Research Service's Jean Mayer Human Nutrition Research Center on Aging at Tufts University looked specifically at the benefits of walking and its correlation to bone density.

There were 238 participants in this study, all of whom were healthy postmenopausal Caucasian women. Their bone densities were measured three different times throughout the year-long study and detailed histories of their physical activities were recorded. The women who routinely walked 7.5 miles a week (about one mile a day) had a higher percentage of bone density than those who walked less than one mile a week. The walkers had a four to seven year bone reserve compared to the nonwalkers in the study.

Although walking won't prevent osteoporosis, it appears to help keep the bones stronger, helps prevent the risk of fractures for postmenopausal women, and delays the onset of osteoporosis. (MC)

Source: Excerpted from Agricultural Research, Agricultural Research Service, USDA, November 1994, p.13, Judy McBride, ARS. Electric Food Rap vol. 5 No. 10, Bill Evers, PhD, RD, and April Mason, PhD, Extension Foods and Nutrition Specialists

MSG in the News
Monosodium Glutamate (MSG) was the main topic of a fact sheet produced by a TV show called The 700 Club in late Jan. 1995. Most of the information presented was obtained from two advocates of the dangers of MSG, both of whom are physicians who have written books on this topic. To counter the information by the neurosurgeon and another physician, a registered dietitian, who is listed as the spokesperson for the Glutamate Association, is briefly quoted. The information presented by The 700 Club Fact Sheet emphasizes the opinion that MSG is dangerous. The TV program 60 Minutes presented a show on the dangers of MSG in 1991. Often the media will emphasize one side of a story, almost sensationalizing the information. One wonders how much of their own information that they believe enough to practice. MSG has been studied extensively by the Food and Drug Administration (FDA) and by other scientists for safety. It is on the GRAS list (Generally Recognized As Safe) from FDA and also placed in the safest category of food additives by the World Health Organization and the European Communities' Scientific Committee for Food.

The scientific consensus is that MSG is safe for the vast majority of people. There may be a percentage of the population who is sensitive to MSG. A 1990 Mayo Clinic newsletter states that in well-designed surveys even an estimate of 1 to 2% of the population being sensitive to MSG is probably high. Some estimates have said up to 25 percent of Americans are at risk, but studies with these high numbers have used very high concentrations of MSG. The Mayo Clinic article pointed out that symptoms reported are "subjective and transitory, with no documented long-term effects." (MC)

Sources: Electronic Food Rap, Vol. 5, No. 24, Bill Evers, PhD, RD and April Mason, PhD, Extension Foods and Nutrition Specialists. MSG: Health Risk for Millions of Americans? The 700 Club Fact Sheet (as featured on the 700 Club Newswatch, January 24, 1995); Letter to: Don Hewitt, Executive Producer of 60 Minutes, From: Thomas E. Stenzel, Executive Director, International Food Information Council, June 16, 1992: Workshop Reaffirms MSG's Safety Food Insight pp. 6-7 January/February 1992; Monosodium Glutamate (MSG) FDA Backgrounder HFI-40 October, 1991.

RDA Update Underway
Time marches on and the new 11th edition of the Recommended Dietary Allowances (RDAs), last published as the 10th edition in 1989, and the 4th edition of the U.S. Department of Agriculture and U.S. Department of Health and Human Services' Dietary Guidelines for Americans, are well on their way. The revised edition of Dietary Guidelines, written for the public and to be used in making policy by the government will be out by the end of 1995. No one knows yet about when we can expect the RDA revisions. They are the responsibility of the Food and Nutrition Board, Institute of Medicine of the National Research Council. The last time they were revised, disagreement arose on a number of issues and the 10th edition was delayed several years. The Council is not an agency of the federal government but it prepares the report using a grant from the National Institutes of Health of the U.S. Department of Health and Human Services. Its members are drawn from the National Academy of Sciences. The RDAs are intended for professional use.

The Dietary Guidelines committee of 11 nutrition experts has agreed that some revisions are necessary. Their initial discussions identified "enjoy a variety of foods" as an overriding guideline to which all others will provide support. In view of the growing obesity problem, the "maintain healthy weight" guideline may be modified somewhat. In fact, a separate committee and guidelines for children and adolescents has been recommended. The guideline to lower fat intake is an issue related to more than just coronary heart disease but the disagreement comes over advising everyone to reduce fat rather than just those who are at risk for chronic disease. Another issue regards calcium recommendations. Should one be incorporated and how? The committee generally has agreed that the guidelines regarding vegetables, fruits, and grain products, sugar, salt and sodium, and alcohol should be retained.

A number of important issues surround the RDAs. Some that surfaced during work on the 10 edition are still around:

How are they to be used?

They are meant to serve as guides for planning and procuring food supplies for population groups in institutions rather than as a standard for calculating an individual's nutritional adequacy. Their other uses include establishing standards for food and nutrition regulations, for developing and evaluating food guides and family food plans, for nutrition information and education programs, for setting values for nutrition labeling and for formulating new food products.

What new scientific evidence is available?

Better information is now available for the healthy elderly as well as for vitamin D and calcium recommendations. Should dietary components such as cholesterol, fatty acids, and fiber be addressed? What are the safe limits and ranges to prevent toxicity as well as deficiency? Should RDAs address risk reduction for chronic diseases rather than just preventing deficiency diseases and the needs of the healthy population?

This was a major issue for the 10th edition committee. Committee members recommended levels compatible with maintaining a healthy population but did not address optimum levels for preventing chronic diseases.

Perhaps there will be a new format for future RDAs including several publications in place of a single one. Nutrient interactions and the potential roles of nutrients and other food constituents in reducing chronic disease risk could be addressed. An important topic is guidance on how best to use the RDAs and some consideration of population subgroups based on age, race and ethnic dietary preferences. (MC)

Source: Dietary Guidance: Philosophies and Issues. Dairy Council Digest. National Dairy Council, Rosemont, IL. 66 (2): 7-12. March/April 1995.

10 Tips to Healthy Eating and Physical Activity for You
To help kids between the ages of nine and 15 understand the importance of combining nutrition and physical activity, the International Food Information Council (IFIC), The American Dietetic Association (ADA), and the President's Council on Physical Fitness and Sports have developed a new brochure, "10 Tips to Healthy Eating and Physical Activity for You." Based on the original IFIC/ADA brochure, "10 Tips to Healthy Eating," this brochure outlines the basic principles of nutrition balance, variety and moderation, while suggesting simple steps to help kids increase their physical activities. The tips are easy to remember and practical, and can fit into the life-style of kids of any age.

"10 Tips to Healthy Eating and Physical Activity for You" also highlights the Food Guide Pyramid and Physical Activity Pyramid, with recommendations for improving physical endurance and strength.

To order one free copy, send a self-addressed, stamped business-sized envelope to: 10 Tips for You, P.O. Box 1144, Rockville, MD 20854 (PP)

Food Dehydration Book or Video
New from Deanna DeLong: How to Dry Foods Easily (video) 56 min $19.95 (24.95 retail) and How to Dry Foods (book-revised) HP Books 1992, $13.00 ($15.00 retail) Special prices for Extension personnel and Master Food Preservers. Phone: (503) 641-1916 FAX: (503) 644-9236. If you would like a copy of the special order form, call Shelly at (913) 532-1670 for one. (KP)

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.