The Jewish Community Center presents the Art and Artist Itzik Ben Shalom Outstanding Israeli Sculptor March 4 19, 1989 Arta Gallery Ltd. of Israel also will present oils, pastels, watercolors and prints by: Abraham, Agam, Chargall, Elkayon, Goldman, Katz, Monzon, Rubin, Westhuizen Opening Reception Saturday, March 4th 7:15 p.m. with Sculptor and Gallery Owner Jewish Community Center of Metropolitan Detroit 6600 West Maple Road, West Bloomfield, Michigan 661-1000 BAGEL DELI & F'Fil)l)UCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666 SUNDAY 8 TO 3 OPEN MON. THRU SAT. 9 TO 6 THE PLACE FOR SMOKED FISH THE FINEST SMOKED FISH & DELI TRAYS HANDOUT NOVA LOX SUPERIOR FISH Co. Quality Seafood From All The Waters Of The World For You NOVA LOX $14.95 Ib. Exp. 3-3-89 Fresh Norwegian SALMON FILLETS $8.95 lb. Begadim on the Boardwalk FASHIONS WITH FLAIR ALWAYS AT Exp .3-3-89J Fresh Idaho RAINBOW TROUT $ 3.89 1 — — I 11 Mile r lb. Exp in Fashion tor the Young at Head 6919 Orchard Lake Rd. • West Bloomfield, MI 855-5528 Excellence . SUPERIOR FISH CO. Serving Metropolitan Detroit for Over 40 Years 309 E. 11 Mile Rd., Royal Oak, MI • 541-4632 Parking in rear Mon: Wed. 8-5 Thurs. & Fri. 8-6 Saturday 8-1 THANK YOU to all my friends and relatives for your thoughtfulness during my recent illness. Love, Thelma Kaplan 52 FRIDAY, FEBRUARY 24, 1989 San Diego, California House of Quality 1 WARM _ and ----- BEAUTIFUL New Fully Furnished Suites with Kitchens. Pool, Spa, Daily Breakfast and More! Daily $59 Weekly Monthly $385 $1500 1-800-962-9665 Eating The Right Way For Your Heart's Sake GLORIA KAUFER GREENE Special to The Jewish News I n case you have been se- questered and haven't noticed any of the publici- ty yet, February is national heart month (a tie-in, I sup- pose, with the "heart-warm- ing" mid-February holiday). At this time of year, the American Heart Association works especially hard to press hOme its important message: that diet and exercise can have an effect on the inci- dence and severity of heart disease. You know all about that, you say. You've been cooking with monosaturated or poly- unsaturated oils, and your family is eating oatmeal for breakfast on a regular basis, along with plenty of apples, pears, bananas and other high fiber fruits. In fact, you've even begun to add dried beans to your casser- oles: Well, you're definitely on the right track. But what happens when you go out for dinner? Do you throw caution to the wind? After all, you don't eat out that often and you want to enjoy yourself, right? Besides, you don't even have heart disease . . . yet. It shouldn't be necessary to abandon your improved eat- ing habits just because you're in a restaurant. In fact, if culinary establishments re- spond to the latest demands of patrons, soon you should be able to find heart-healthy meals that arejust as good (if not better) than any artery- clogging dish on the menu. A Gallup survey done last fall for the National Restau- rant Association found that about 60 percent of adult con- sumers would like to see table-service restaurants offer a selection of nutritious dishes. The problem is that while a majority of consumers insist that they want such meals, past experience has shown that a much smaller percentage actually order these choices when they are available. "Unfortunately, we tend to see a difference between the patron's attitude and actual behavior," comments Claire Regan, a staff nutritionist with the National Restaurant Association. In other words, even though most of us are very conscious of what we should be eating, we don't necessarily follow through when it comes to restaurant dining. There are probably several reasons for this inconsistency. For instance, Regan points out that people who occa- sionally eat out at night for social reasons tend to be much less likely to order nutritionally-improved meals than those who regularly par- take of restauant "business lunches" during the week. Another obstacle is the stig- ma which may be attached to heart-healthy choices; that is, the expectation by patrons that such selectins will taste like bland "hospital food." This is due in part to the poor offerings provided by a few restaurants which reluctant- ly offer one or two "healthful" platters more for the publici- ty than to promote good health. Personally, I'll never forget the time I requested such a meal at a restaurant in Atlan- tic City, N.J. Even though the dinner was touted on colorful cardboard "tents" that sat on each table, the waitress was obviously annoyed with my choice because she had to place a "special order." My meal took 20 mintues longer Continued on Page 54