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Hearty
EATING
Lunching on the run
can have dangerous
consequences.
D.J. BRADLEY SPECIAL TO THE JEWISH NEWS
IF
or many people, the days of lunching and
munching have been replaced by eating and
running.
A recent study published in American De-
mographics magazine revealed that Ameri-
cans are working an average of 163 hours
more per year, the equivalent of an extra
month.
The time has got to come from somewhere,
and many workers opt to squeeze it out of their
lunch hour, waiting for a meal at a drive-
through window while balancing their check-
books and then eating their lunch while
cruising through a list of personal errands.
Foods loaded with fats, sugars, cholesterol
and calories have replaced well-balanced
snacks or meals of fruits, vegetables and
grains. A quick decision at the drive-through
now takes the place of careful menu planning.
"More than 30 percent of adult Americans
eat meals on the run and consume too many
calories because of the extra sugars and fats
found in fast foods," says Sinai Hospital di-
etitian Halle Cohen.
"People eating on the run overindulge on
junk food because they are skipping meals.
People should have three square meals a day:
a breakfast, lunch and dinner. Skipping meals
won't maintain consistent energy levels like
regular meals do," Ms. Cohen explains.
With the average American consuming a
diet that is 34 percent fat, the results can be
devastating. Statistics maintained by the Na-
tional Center of Health Statistics reveal that
485,000 Americans had bypass surgery in
1993; in the same year, 745,000 people were
hospitalized for heart attacks and 841,000
more were treated for strokes.
David Sabotta, a 61-year-old reformed junk-
food eater from Oak Park, knows firsthand
the effects of gulping down fat-laden meals
and snacks. A survivor of two heart bypass
operations, he blames his poor diet on a lack
of planning.
"I used to eat everything that wasn't nailed
down," Mr. Sabbota said. "My typical lunch
routine was gulping down a salami or corned
beef sandwich loaded with
cholesterol and fat. I then
‘‘<;r‘
spent the rest of the day
noshing on snacks like ice
cream or candy bars."
Dietitians and doctors
agree that by changing a few_
things, the average Ameri-
can eating on the run can
make the right choices to
help stave off that bypass op-
eration or the high blood
pressure that usually ac-
companies increased sodium
intake.
Joel Kahn, a cardiologist affiliated with
William Beaumont Hospital, said that main-
taining a healthful diet will help prevent the
hardening of the arteries that increases the
potential of heart attack or stroke.
"Having the right food groups during every
meal will help in the long run. Surprisingly,
it's hard for people to understand the impor-
tance of eating a balanced diet of fruits, veg-
etables and grains," he states.
Planning meals in advance can be one so-
lution. Ms. Cohen, the dietitian, recommends
that people schedule meals in much the same
way they plan meetings. Preparing a menu
EATING page 64
PHOTO BY DANIEL LIPPITT
4.4M'AVNAW:Pkg,:,,k
Steve Goldberg: A
veggie burger,
gazpacho and veggie
pasta are on his menu.
E ' 01' .: x:%'
*
Z
§
ones an
Boston Market ha
choices on its menu. The .spiced tut
or grilled chicken breast sAilwiches are
relatively low in mlories and fat grams..,
Pizza may taste good, but Ms. Cohen
says there is no pizza chain that makes •
a hPnithful pizza. She also suggests stay-
ing away from the butter-soaked bread- Cr)
•
and to stay with either a tossed or °)
antipasto salad with-low-fat dressing.
For more healthful eating tips, call —
Sinai Hospital's Outpatient Nutrition >-
Counseling (313) 493-5870. For a copy
of the Oakland Heart Health Coalition's
healthful restaurant honor roll or infor-
mation about cardiovascular risks, call
(810) 858-1407.D
63