|
| Nutrition/Aging | Clarke |
| Nutrition/maternal-child | Peters |
| Food Safety | Penner, Freyenberger |
| Value-Added | Aramouni, Wolleson |
| Support Staff | Burklund, Roscovious |
| Rapid Response Center | Brannan |
Extension EFNEP/FNP (785) 532-1674
| EFNEP | Pearson |
| FNP | Grimes |
| Support Staff | Spear, Eulissa White |
The fax number of 785-532-3132 is still functioning and we will receive your fax, however, the above numbers will reach us directly in our offices.
SoYou Thought No One Makes Homemade Mayonnaise Anymore
Homemade mayonnaise may not be on the top of most people's make-it-from-scratch recipe pile. A large batch of it, however, recently caused a foodborne illness in South Carolina. Raw eggs contaminated with Salmonella bacteria were used to prepare the mayonnaise and 63 people became ill. The mayonnaise was served by a food service establishment in four stores in the state.
To avoid this kind of outbreak use only commercially processed mayonnaise or prepare homemade mayonnaise with pasteurized eggs or egg products which can be obtained from supermarkets or wholesale food distributors. (KP)
Source: IFT Science Communications, Oct. 4, 1996
The United States is the world's largest consumer and importer of spices. A growing population, a trend toward using less salt and more spices as compensation, and increased popularity of ethnic foods have pushed U.S. demand for spices to record levels.
The American Spice Trade Association defines a spice as "any dried plant product used primarily for seasoning purposes". This definition includes tropical aromatics (pepper, cinnamon and cloves); leafy herbs of the temperate zone (oregano, basil, and sage); and dehydrated vegetables (onion, garlic, and chili peppers).
In 1990-94, U.S. spice consumption was estimated at 815 million pounds compared with 541 million in 1980-84. This represents a per capita change from 1 pound a decade ago to 3.1 pounds in 1990-94. Both imports and domestic production increased in response to greater U.S. demand.
More than one-third of spices needed are grown domestically, accounting for 310 million pounds of spices in 1990-94.
Major U.S. products include dehydrated onion and garlic, capsicum (cayenne or red) peppers, mustard seed, and various herbs. California, Arizona and New Mexico are major producers.
Imports make up the remaining two-thirds of spices consumed. Seven products make up about three-fourths of U.S. spice imports: vanilla beans, black and white pepper, casicum and paprika peppers, sesame seeds, cassia and cinnamon, mustard seed, and oregano. (KP)
Source: USDA-ERS Food Review, 18 (3) Sept.-Dec. 1995.
Americans Consume Low-Calorie, Reduced-Fat Foods
According to a survey by the Calorie Control Council (CCC) of 1,500 American adults aged 18 and older, about 92% eat low calorie, reduced-fat and light foods regularly (at least once every two weeks). This figure has risen from 81% in 1993 and 45% in 1986, said the report. The survey was conducted by Booth Research Services, Inc.
Some other findings were:
- The percent of adults who reported being on a diet was 24%, and "even those who are dieting are more likely to be practicing sensible dieting behavior," the survey noted.
- 95% of dieters cut down on high-fat foods and beverages, compared to 81% who did so in 1986.
- Skipping meals went down - 23% of dieters now use this method, down from 31% in 1986.
- 74% of respondents who said they used light products were not on a diet.
- Top reasons for using
low-calorie products were:
- to maintain current weight
- to maintain an attractive appearance
- to reduce weight
- Top reasons for
reduced-fat product users were:
- to reduce fat
- to reduce cholesterol
- to reduce calories
Looking at gender, the survey found that women and men were fairly close as consumers of low calorie and reduced-fat products. Among women, 80% are low-calorie product users, compared with 75% of men; 90% of women are consumers of reduced-fat products compared with 87% of men.
The most popular low-calorie products are:
- diet soft drinks
- sugar-free, non-carbonated soft drinks
- sugar substitutes
- sugar-free gum
- sugar-free frozen desserts, ice ream or frozen yogurt
The most popular reduced-fat products are:
- low-fat or skim milk
- reduced fat salad dressing/sauces/mayonnaise
- reduced-fat cheese/dairy products
- reduced fat margarine
- reduced-fat chips/snack foods
The food label was being used by 68% of survey respondents to check the fat content in foods and beverages they buy, while 61% said they were looking at calories on the label.
As they consume more low-fat or fat-free foods, the survey respondents did not appear to be increasing overall consumption:
- 13% of survey respondents said they eat more and 71% said they eat about the same amount of low-fat or fat-free food compared to what they would eat of the regular variety of that food.
- 84% answered that they usually do not let themselves eat more of other foods, if they have eaten low-fat or fat-free foods, while 10% said they eat more of other foods. (KP)
Source: Electronic Food Rap Vol. 6 No. 38 1996 and Food Chem. News, June 3, 1996.
Lasagna (Original)
3 cups tomato sauce
3 tbl olive oil
1 lb ground beef
1 lb lasagna noodles, cooked and drained
3/4 lb mozzarella cheese, grated or thinly sliced
1/4 cup grated Parmesan cheese
1/2 tsp pepper
1 cup ricotta cheese, part-skim
Heat sauce. Heat olive oil in skillet. Add ground beef and cook until browned, separating into small pieces. Spread 1/2 cup sauce in a 9" x 13" baking dish. Top with a layer of noodles and half the mozzarella cheese. Spread half the ground beef on top. Sprinkle on half the Parmesan cheese and 1/4 tsp pepper. Top with 1/2 cup ricotta. Beginning with sauce, repeat layering, ending with ricotta. Top ricotta with 1/2 cup sauce. Arrange over this the remaining noodles.
Top with more sauce. Bake at 350 F about 30 minutes to set the layers. Cut into squares and serve with remaining sauce. Makes 8 servings.
Vegetable Lasagna
(Modified)
3 cups diced zucchini (about 2 medium)
2 cups coarsely chopped broccoli (about 1/2 bunch)
1 cup chopped onions
2 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
3 tablespoons water
2 cups firmly packed spinach leaves ( about 4 ounces),
coarsely chopped
1 15 ounce container part-skim ricotta cheese
1 egg
8 ounces lasagna noodles (about 9 noodles)
1/4 cup all-purpose flour
2 1/2 cups skim milk
1/4 cup grated Parmesan cheese
8 ounces part-skim mozzarella cheese, sliced
Blanch zucchini, broccoli, onion, garlic and oregano until crisp-tender. Add spinach and toss until wilted. Remove from heat and strain. In a medium bowl, mix ricotta and egg; set aside.
Cook lasagna noodles according to package directions. Drain. In a medium saucepan, stir flour into 3 tbl water. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens. Remove from heat and stir in Parmesan cheese. In a 9 x 13" baking pan, layer half the lasagna noodles, half the ricotta mixture, half the vegetable mixture, half the mozzarella and half the white sauce. Layer the remaining noodles, ricotta and vegetable mixture. Spoon remaining sauce over vegetables and top with mozzarella. Bake at 350 F 40-45 minutes until hot and bubbly. Let lasagna stand 10 minutes before serving.
Nutrition per Serving:
| Lasagna | Vegetable Lasagna | |
| Calories | 487 | 283 |
| Fat | 26 g. | 11 g. |
| Cholesterol | 92 mg. | 62 mg. |
| Sodium | 926 mg. | 340 mg. |
| Percent Calories From Fat | 48% | 35% |
You Asked It! - Rapid Response Center Q/A
Q. Where is salmonella
found in eggs?
A. If eggs are contaminated, Salmonella maybe found in
both the yolk and the white. That's why you have to cook
both custards and meringues for safety.
Q. What is the frozen
shelf life of supermarket shaved ham?
A. Shaved ham will only last for about one month.
Q. Where can I get
ClearJelr A?
A. In Kansas ClearJelr A is available from Glenn's
Bulk Food Shoppe, 6411 W Morgan Ave., Hutchinson, KS
67501 (316) 662-2875, or J & E Bulk Food Store, 217
S. Main Greensburg, KS 67054 (316) 723-2655 , other
sources are: Kitchen Krafts: (800) 776-6575; or Sweet
Celebrations: (800) 328-6222.
Q. Can canning salt and
table salt be used interchangeably?
A. For taste, yes, but regular salt may cause
cloudiness of pickles or canned goods.
Q. I saw a diet that
recommended eating "Kirby's." What are they?
A. Kirby is a cucumber variety.
Q. Is it safe to store
refrigerator pickles in plastic containers?
A. Yes - food grade plastic containers are excellent
substitutes for stone crooks.
Q. The garlic in my
pickles turned blue. Is this safe?
A. Yes, blue garlic in pickles are safe. This reaction
may be due to iron, tin, or aluminum in your cooking pot,
or water or water pipes reacting with the pigments in the
garlic.
Q. What is an OLALLIE
berry?
A. Grown mainly on the West Coast, this cross between
a youngberry and a loganberry has a distinctive, sweet
flavor and resembles a large, elongated blackberry. It's
delicious both fresh and cooked and makes excellent jams
and jellies.
Q. What is cous-cous?
A. A staple of North African cuisine, couscous is
granular semolina. Cooked, it may be served with milk as
porridge, with a dressing as a salad or sweetened and
mixed with fruits for dessert. Packaged precooked
couscous is available in Middle Eastern markets and large
supermarkets.
Q. What is head cheese?
A. Not a cheese at all, but a sausage made from the
meaty bits of the head of a calf or pig (sometimes a
sheep or cow) that are seasoned, combined with a
gelatinous meat broth and cooked in a mold. When cool,
the sausage is unmolded and thinly sliced. It's usually
eaten at room temperature.
Breast-feeding by Teen Moms Differs from Adult Moms
A recent study completed by Dr. Kathleen Motil, assistant professor, Baylor College of Medicine, examined the adequacy of milk production, milk composition, and breast-feeding behavior of adolescent mothers, and compared their breast-feeding performance with that of adult mothers.
There were no differences in the nutrient composition of the milk between the two groups, with the exception of higher sodium concentration in the adolescents' milk during early lactation. The teens' breast-feeding behavior differed from the adult moms in that they tended to nurse their infants less often and for a shorter duration. In this study, begun at six weeks postpartum, the teens produced less milk than the adult mothers.
Besides nursing their babies less often and for shorter periods of time, the teens offered supplemental formula more frequently and earlier than did the adult moms. The quantity of supplemental formula was about six ounces per day. What is not known, because breast-feeding was not assessed prior to six weeks, is whether milk production was insufficient to meet the infants' needs thus necessitating formula supplementation or whether formula supplementation was instituted early on as a matter of social practice, thereby lessening the reliance of the infant on the mothers' milk supply. Even the adolescents who nursed during the entire 24 week study, maintained a level of milk production that was two-thirds of the adult mothers. The nutrient composition of the teens' milk however, was preserved throughout lactation.
Additional studies of adolescent breast-feeding which begin immediately after birth need to be conducted. Meantime, strategies aimed at increasing milk volume such as increasing the frequency and duration of nursing and subsequently decreasing the use of formula may improve the lactational performance of adolescent mothers. (PP)
Source: Karen Konzelmann, Maternal and Child Health Links: Research, Education, Extension & Technology, Vol. III, 1996.
Water for Infant Formula Should Be Boiled
Whether new parents who have decided to formula feed their infants choose the powder, liquid concentrate or ready-to-feed forms, proper preparation and refrigeration are critical to safety. For many years, the American Academy of Pediatrics (AAP) felt municipal water supplies were safe enough to make boiling water before mixing with formula unnecessary. After problems with contamination in major cities water supplies, that advice has changed. The recommendation now is to:
- heat the water until it reaches a rolling boil
- continue to boil it for one to two minutes
- let the water cool before using
Adding the exact amounts of water called for on the label is important. Under-diluted formula can cause problems for the infants' digestive system. Over-diluted formula will not provide adequate nutrition for the baby. All forms of formula need to be refrigerated after opening or mixing and used within the time specified.
Note: Educators working with those with limited literacy need to be certain an infants' care provider can read and understand the instructions for the type of formula being used. (PP)
Sources: FDA Consumer Vol. 30(5) 17-20, 1996 as reported by Karen Konzelmann, Maternal and Child Health Links: Research, Education, Extension & Technology, Vol. III, 1996.
After studying a large number of children (845), researchers are suggesting that pacifiers be given to children only during the first 10 months of life, when the need for sucking is the strongest and acute otitis media is uncommon. Acute otitis media (AOM) is an inflammation of the middle ear with symptoms of infections, such as fever. It affects about two-thirds of all children under age three.
The study found that more than 3 attacks of AOM occurred in 29.5% of the children younger than 2 years using pacifiers and in 20.6% of those not doing so. In children 2 to 3 years of age, the figures were 30.6% and 13.2%, respectively. The use of the pacifier seemed to increase the number of annual ear infections from 3.6 to 5.4 episodes in children ages 10 months to 2 years and from 1.9 to 2.7 episodes in children 2 to 3 years of age. The use of a pacifier did not influence the incidence of AOM in children four years of age or older. (PP)
Sources: Healthy Kids, American Academy of Pediatrics, April/May 1996 as reported by Karen Konzelmann, Maternal and Child Health Links: Research, Education, Extension & Technology, Vol. III, 1996.
Approaches to Adopting and Maintaining a Physically Active Lifestyle
According to the National Institutes of Health, in general physical activity is more likely to be initiated and maintained if the individual:
- Perceives a net benefit.
- Chooses an enjoyable activity.
- Feels competent doing the activity
- Feels safe doing the activity.
- Can easily access the activity on a regular basis
- Can fit the activity into the daily schedule.
- Feels that the activity does not generate financial or social costs that he or she is unwilling to bear.
- Experiences a minimum of negative consequences such as injury, loss of time, negative peer pressure, and problems with self-identity.
- Is able to successfully address issues of competing time demands.
- Recognizes the need to balance the use of labor-saving devices (e.g., power lawn mowers, golf carts, automobiles) and sedentary activities (e.g., watching television, use of computers) with activities that involve a higher level of physical exertion.
- Is encouraged by a health care provider to increase physical activity.
- Has support from family and friends. (Parents can support their children's activity by providing transportation, praise, and encouragement, and by participating in activities with their children.)
- Has a worksite that encourages increased physical activity by offering opportunities, reminders, and rewards for doing so.
Schools should provide opportunities for physical activities that:
- Are appropriate and enjoyable for children of all skill levels and are not limited to competitive sports or physical education classes.
- Appeal to girls as well as boys, and to children from diverse backgrounds.
- Can serve as a foundation for activities throughout life.
- Are offered on a daily basis. (PP)
Source: NIH Consensus Development Panel on Physical Activity and Cardiovascular Health, Physical Activity and Cardiovascular Health, Journal of the American Medical Association, Vol. 276, No. 3, July 17, 1996.
Revised Guidelines, American Cancer Society
Current estimates are that one-third of all cancers could be prevented by changes in diet. Some 167,000 cancer deaths may be linked to diet. While there are few surprises in the newly revised guidelines for preventing cancer by the American Cancer Society (ACS), there is a greater emphasis on lowering meat intake and consuming less alcohol. The guidelines largely follow the current federal Dietary Guidelines for Americans and endorse the Food Guide Pyramid but the public is encouraged to consume more plant foods including fruits and vegetables, grains and legumes.
While the Society is a private organization, it is widely recognized as an authoritative voice in matters of nutrition and cancer prevention. ACS first issued guidelines in 1991 after releasing provisional ones in 1984. For the 1996 revisions, it convened a national panel of experts in cancer research, prevention, epidemiology, public health, and policy who met in Atlanta from March 11-13, 1996, to review recent research studies. They renewed their commitment to recognizing nutrition's role in cancer prevention and reached a consensus on the new guidelines. They now urge both public and private agencies to carry out their recommendations.
Recommendations:
- Choose most of the
foods you eat from plant sources.
Eat five or more servings of fruits and vegetables each day. Include fruits and/or vegetables for every meal and for snacks. Eat other foods from plant sources, such as breads, cereals, grain products, rice, pasta, or beans several times each day. Include grain products in every meal, preferably whole grain rather than processed or refined grains and eat legumes such as dried beans and peas often as an alternative to meat.
Few children and adults eat recommended amounts of fruits and vegetables. Fruits and vegetables are better than supplements like beta-carotene because they contain a host of phytochemicals, carotenoids, flavonoids, terpenes, sterols, indoles, and phenols_believed to provide protection from cancer. Plant fiber likewise is protective particularly against colon and rectal cancer. Legumes such as dried peas and beans, soybeans, lentils and peanuts are excellent sources of many vitamins and minerals, protein and fiber. By and large their high-protein, low-fat character makes them a useful meat alternative.
- Limit your intake
of high-fat foods, particularly from animal
sources.
The Society suggests replacing fat-rich foods with fruits, vegetables, grains and beans; select nonfat animal foods like skim milk; and eat smaller portions of high-fat foods including packaged, snack and convenience foods. Limit meats, especially those high in fat and select lean cuts and smaller portions than many are now eating. Also bake, stew or broil rather than fry meat. High-fat diets are associated with a higher risk for cancers of the colon and rectum, prostate and endometrium. Much evidence points to saturated fat as increasing risk for cancer as well as heart disease. - Be physically
active: achieve and maintain a healthy weight.
Be at least moderately active for 30 minutes or more on most days of the week. The 30 minutes does not have to be continuous but this activity helps you stay within your healthy weight range. Reducing overweight may lower hormone levels of estrogen thereby lowering breast cancer risk. Being physically active also increases calorie needs and encourages people to consume more foods. Cancer risk can be reduced if these are more health-promoting foods. However, don't get caught in the trap of thinking that all fat-free foods are low-calorie. Their high sugar and other carbohydrate content can promote weight gain.
- Limit consumption
of alcoholic beverages, if you drink at all.
While alcohol by itself increases risk for cancers of the oral cavity, esophagus, and larynx, alcohol combined with smoking or the use of snuff and chewing tobacco alcohol is especially dangerous. Increased risk begins with as few as two drinks per day. A drink is defined as one 12-ounce can of beer, 5 ounces of wine and one shot (1.5 ounces) of 80-proof distilled spirits.
The risk of breast cancer may increase with just having a few drinks per week. While moderate drinking may lower coronary heart disease risk, men are advised to limit intake to two drinks a day and women to no more than one. Abstainers should include women at unusually high risk for breast cancer, adolescents, pregnant women and people taking certain medications. (MC)
Source: "Guidelines on Diet, Nutrition, and Cancer Prevention: Reducing the Risk of Cancer with Healthy Food Choices and Physical Activity." The American Cancer Society 1996 Dietary Guidelines Advisory Committee. Marion Nestle, Ph.D., M.P.H., Chair.
Like all diets for chronic diseases, the diet for arthritis should be based first and foremost on the Food Guide Pyramid. This is a well-balanced diet that contains a variety of foods, advocates moderation and promotes good health for everyone, young and old.
The second principle is there is no specific "arthritis diet." Arthritis is the name given to a variety of joint diseases with or without inflammation and has many causes. Inflammatory arthritis includes rheumatoid, gouty, Lyme's, and tuberculous arthritis, in which the joints become swollen, red, tender and inflamed. Food allergies are believed to be the cause of less than 5 percent of these immune-related types of arthritis.
The most common kind of arthritis is osteoarthritis that occurs as degeneration of the bone cartilage at the joints. It is non-inflammatory. Arthritis can affect an individual's nutrition. Morning stiffness can interfere with food preparation and chewing ability while drugs for treatment can cause nausea or diarrhea thus effecting nutrient absorption and bowel movements. Some may be at increased risk for nutrient toxicity from taking large amounts of vitamin and mineral preparations based on erroneous "curative" therapies. This is not to say that people with arthritis do not have any vitamin or mineral deficiencies but there are no deficiencies that are characteristic of a certain type of arthritis. Talk with your registered/licensed dietitian or physician about what is best for you.
Because arthritis is such a chronic condition, individuals are especially prone to those who promote fad diets and unproven remedies. Fad diets often feature specific foods or eliminating some foods or groups of foods. Popular folk remedies are apple cider and honey, brewer's yeast, wheat germ, pokeweed berries, garlic, cod liver oil, alfalfa, and blackstrap molasses. An emphasis on a specific food or food groups can lead to an unbalanced diet and possible nutrient deficiencies. Some diet plans eliminate acidic fruits and vegetables and are low protein diets. When the Dong Diet (which is free of additives, preservatives, fruit, red meat, herbs and dairy products) was tested, it did not show any clinical benefit in a large group of patients participating in a well-designed study. Testimonials are no proof.
Obesity makes osteoarthritis worse. Losing weight by modifying your diet and appropriate exercise can be effective in treating osteoarthritis. Talk over the kinds of exercise recommended for your condition with a knowledgeable physical therapist and your physician.
Fish oils with omega-3 fatty acids may be beneficial but are to be used with caution by those with rheumatoid arthritis because of potential side effects. A better plan is to eat cold water fish or fish with more oil two or three times weekly. These include salmon, herring, tuna, mackerel, sardines, rainbow and lake trout and lake whitefish. They are the best sources of omega-3 fatty acids.
Fasting and vegetarian diets have been suggested. Fasting has been shown to have a beneficial effect on rheumatoid arthritis, but of course this is not a practical, long-term solution.
Fasting can lead to dehydration, nutrient deficiencies and even death. A vegetarian diet needs further study. It can have a number of benefits including weight loss but should be planned with the aid of a registered/licensed dietitian to avoid nutrient deficiencies.
Many arthritis medications affect vitamin and mineral metabolism and nutrient loss from the body. Check with your physician regarding drug side effects. For example, long-term high doses of aspirin can lead to iron-deficiency anemia as a result of stomach and intestinal bleeding.
An excellent reference for people with arthritis, fibromyalgia and other chronic pain and fatigue is The Essential Arthritis Cookbook by health professionals with The Arthritis Center and the Department of Nutrition Sciences, University of Alabama at Birmingham. This 288 page, hardcover book about nutrition and kitchen basics can be obtained for $24.95 and $4.00 shipping from Appletree Press Inc., Suite 125, 151 Counsel Drive, Mankato, MN 56001 or order toll free from 1-800-322-5679. (MC)
Functional Foods: Opening the Door to Better Health
Lycopene in your tomato sauce? Beta-carotene in your soup? As the next millennium approaches, one of the hottest areas in food science and public policy is functional foods. Nutritionists, food scientists, food marketers and others are exploring how today's traditional foods, and perhaps new food formulations, may open doors to a healthier tomorrow.
"The definition of functional foods is still evolving but refers to foods that, by virture of physiologically active components, provide benefits beyond basic nutrition and may prevent disease or promote health," explained Clare Hasler, Ph.D., director or the University of Illinois Functional Foods for Health Program. "These benefits are best realized from a wide variety of foods rather than supplements." However, most foods are functional, since they provide important nutrients essential for health.
Driving demand for functional foods in the United States are rapid advances in science and technology, rising health care costs, an aging population and changing government regulations on food marketing and labeling. But public policies defining how functional foods should be marketed and what health claims may be permitted are currently subjects of intense debate.
Grocery stores already are filled with numerous foods that would meet the definition of functional foods. Many cereal grains, fruits and vegetables are touted for their potential cancer prevention benefits.
"Lycopene, present abundantly in tomatoes, ruby red grapefruit and red peppers, is the carotenoid found in highest concentrations in U.S. human blood serum," said Phyllis Bowen, Ph.D., of the University of Illinois Functional Foods for Health Program. New research from Harvard Medical School suggests that intake of lycopene from foods such as pizza and tomato sauce may help reduce prostate cancer risk.
Products designed to enhance gastrointestinal system function are becoming increasingly popular in Europe and Asia. Some food components can effectively improve the quality of microflora or "good bacteria" in the gut. In some countries, fermented milk products enhanced with lactobacilli and bifidobacteria are consumed routinely. In Japan, several new oligosaccharides developed as bulk sugar substitutes also have been found to improve intestinal microflora and decrease the risk of tooth decay.
Despite the excitement of all the new products and potential health benefits, experts are still cautious about how functional foods should be regulated. A number of European representatives proposed the regulatory category of "functional claims," in addition to health claims. Functional claims could demonstrate how the product improves bodily function in the short-term, without making any long-term health claim.
In the United States, functional foods do not have a separate regulatory category so they must fit into an existing category. "The primary determinant (of regulatory category) is intended use," said Walter Glinsmann, M.D., an advisor to the Food and Drug Administration who is affiliated with Georgetown University's Center for Food and Nutrition Policy. "Functional foods could be considered conventional foods, special dietary supplements or medical foods used by physicians to manage disease."
Glinsmann echoes others who predicted that categorization of functional foods will depend on case-by-case labeling and safety requirements. In the final analysis, he stated, "Functional foods will be judged in terms of their safe use and suitability for health-related claims."
For now, experts agree that the scientific evidence related to functional foods is still unfolding. Thus, the best advice is to consume a wide variety of foods that contain both known beneficial compounds and those awaiting discovery. (MC)
Source: Electronic Food Rap Vol. 6 No. 16, Bill Evers, Ph.D., RD. and April Mason, Ph.D., Purdue University
March 1997 is National Nutrition Month
The National Center for Nutrition and Dietetics is pleased to announce "All foods can fit!" as the slogan for the National Nutrition Month 1997r campaign. The slogan communicates the idea that all foods can fit into a healthy eating style, if consumed in moderation and balanced over one or more days.
The NNM '97 campaign seeks to help consumers:
- Understand that all foods can be part of healthy eating, if eaten in moderation.
- Use the Food Guide Pyramid and the Nutrition Facts label to guide food choices.
- Expand their food choices to include a wide variety of foods.
- Enjoy the great taste of foods.
- Maintain an active
lifestyle and balance food choices with their
level of physical activity.
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.