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St
L
ike it or not, if you're
over 50 you're classed
as an "older
American?' And, according to
the Bureau of the Census, by
1991 53 million Americans
will fall into that category.
The good news is that the
50-plus crowd is living longer,
and is more active and pro-
ductive than ever before. One
of the key factors is good
nutrition.
But the needs of older
Americans are different from
the rest of the population. In
the Lempert Report of March
7, 1990, experts point out that
certain nutrients such as
Vitamin B12 (found in all
animal products), folic acid (in
leafy green vegetables, organ
meats, legumes, nuts and
milk) and zinc (in meats,
whole grains and legumes)
are of particular importance.
There is a greater need for
riboflavin, or B2, in dairy pro-
ducts, enriched grains and
leafy vegetables) because it
helps in the release of energy
from carbohydrates, proteins
and fat.
Older Americans should
also keep an eye on whether
enough Vitamin D is being
consumed because there is a
correlation between low Vita-
min D intake and aging. Gen-
erally, breads and milk are
Vitamin D fortified; the
vitamin is found in mar-
garine and fish liver oils, too.
As we age, the metabolic rate
tends to decrease so it's im-
portant to meet (not exceed)
calorie requirements.
No matter how old (or
young) we are, it's far too easy
to exceed calorie require-
ments and ignore special
nutritional needs, especially
at this time of year. Summer
is a social time when friends
come together to laugh, play
. . . and feast on good food. In
contrast to family picnics
where hamburgers and pizza
will delight, an older crowd
leans toward smaller, more in-
timate groups with the food
light and sophisticated.
The 50-plus group is in-
terested in good health as it
relates to looking good and
feeling great. With this in
mind, here are some dishes to
savor in the great outdoors.
With good taste, a touch of
class and the right nutrition,
it's a brilliant beginning to a
summer of fresh air feasting.
At least three hours ahead
of preparation, soak 8 bamboo
skewers in cold water. This
helps prevent their catching
fire during cooking. Or, if you
prefer, use metal skewers.
CHICKEN AND
COCONUT SATAY
11/2 pounds ground
chicken
1/2 cup shredded coconut
moistened with 4
tablespoons water
3 tablespoons finely
ground nuts
2 garlic cloves, crushed
1 small sweet red pepper,
seeded and coarsley
chopped
1 small onion, chopped
2 teaspoons sugar
juice of ih lime
2 tablespoons lite soy
sauce
2 tablespoons chopped
fresh coriander (or 2
tablespoons ground)
peanut oil for basting
lime wedges and fresh
coriander leaves to
garnish
In a medium bowl, combine
ground chicken, coconut and
nuts. Add garlic, red pepper,
onion, sugar, lime juice, soy
sauce and coriander. Mix
thoroughly. Shape mixture
into 24 balls.
Thread 3 balls onto each
skewer, leaving about 1/2 to 1
inch between each so that
they cook evenly. Place
skewers on oiled barbecue
rack or 4 to 6 inches under
preheated broiler. Cook, tur-
ning often and basting with
oil, until browned and cooked
through, about 10 to 15 min-
utes. Garnish with lime
wedges and coriander leaves.
Serves 4; 2 skewers per
person.
Serving suggestion: aru-
gula salad, warm pumper-
nickel rolls.
The sauce in this recipe
may be made up to 24 hours
ahead.
PASTA WITH
TOMATO-CAPER SAUCE
1 pound ripe tomatoes,
coarsely chopped
Continued on Page 76