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Winning Food
Strategies For Men
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Limit 2 lbs. • Expires 10-26-91 • JN
`R. MI;VI!.411:4L€311.111:1111:1111•IelbX•MIIIICZO ma,
ETHEL G. HOFMAN
Special to The Jewish News
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AMERI AN BULK FOOD COUPON
INSTEAD OF RELAXING WITH A MARTINI,
TRY HOT WATER.
You've just found an
ominous letter
from the I.R.S.
Or maybe your
feet hurt.
Well, you're
a perfect
candidate
for a spa.
A spa that will
relax you like
no pill on Earth
if it's a Hot
Spring Portable
Spa!
ANN ARBOR
88
FRIDAY, OCTOBER 18, 1991
HotSpringTM
Portable Spas
1-800-878.7727
Just fill it
from the hose
and plug it in.
In fact the
hardest part of
owning your
spa will be
staying out
of it.
For more
information
call the number
below and
ask for our
free brochure.
ROCHESTER
n
Mimi Sheraton's revised
edition of From My Moth-
er's Kitchen (Harper Col-
lins, 1991), the opening lines
of the chapter on appetizers
and snacks caught my eye
and I quote: " 'Nothing for
vorspiese (appetizer)?' my
father would ask with obvious
disappointment . . ."
Jewish men have been
raised with a passion for food.
Sunday morning breakfasts
were (and still may be) lox,
bagels and cheeses; no meal
was complete without a "vor-
spiese," just to tease the
appetite.
Times are changing. Men
are beginning to realize that
what they eat can affect their
health and their performance.
Hectic lifestyles make con-
venience a key factor — it is
estimated that 30 percent of
a man's caloric intake and
dietary fat is consumed on the
move.
The American Dietetic
Association (ADA) has devel-
oped specific information to
help men get the best return
on their caloric investment.
Here are some highlights
from "Food Strategies for
Men" along with some "vors-
piese" and snack recipes that
appeal to men.
Note: For a free copy of
"Food Strategies for Men,"
send a s/a, business-sized
envelope to The American
Dietetic Association, c/o Lee
Enterprises, POB 1068,
Department LM20, South
Holland, IL, 60473.
ON THE ROAD
• When making plane reser-
vations, ask for a special
meal.
• Carry portable snacks such
as pretzels, apples or raisins.
• Plan ahead. Decide what
you're going to eat and stick
to it.
• Most hotels have an exer-
cise room or swimming pool
available. Exercise helps
reduce tension as well as
weight gain.
AT THE VENDING
MACHINE
• Choose pretzels over potato
chips, fruit cookies (such as
fig bars) over creamy
sandwich-type varieties, and
juice over soda pop.
©1991 Ethel G. Hofman.
Ethel Hofman is a cookbook
author and syndicated
columnist.
• Select fresh fruit or yogurt
when possible.
• Select sliced turkey or
chicken sandwiches instead of
egg or chicken salad.
IN RESTAURANTS
• Look for dishes that are
broiled, baked, poached,
steamed or grilled rather
than fried. Meats, fish and
chicken can be broiled
without added fat.
• Watch portion sizes. If
large, eat only half and take
the rest home for another
meal.
• Ask for salad dressings to
be served on the side. Limit
use of high-fat toppings like
cheese, eggs and olives.
• Be careful when eating
buffet-style. There's a greater
selection but there's also a
greater temptation to overeat.
• Drink lots of water — good
for you and gives a full
feeling.
• Limit alcohol consumption
— each drink is loaded with
calories.
IN FAST FOOD PLACES
• Choose lower-fat alterna-
tives such as lean roast beef,
turkey or a small hamburger
or salads with low calorie
dressing.
• Avoid items labeled "jum-
bo," or "deluxe."
The following two recipes
are from Mimi Sheraton's My
Mother's Kitchen.
CANNED SALMON
WITH ONIONS AND
VINEGAR
1 can (7 1/2 ounces) red
sockeye salmon,
drained
1 tablespoon finely
minced Bermuda or
Spanish onion
1 /2 cup distilled white
vinegar
black pepper (optional)
Continued on Page 90