OUR FAVORITE RECIPES
2 TbI chopped onion
2Tb butt r
1 1 Ib I1IW ahrlmp (crab m at
nd/or lob r c n b
deled Ith hrlmp)
1/4 Ib IIc d mu hroom
1 �p coo m c ronl
1 tap It
1 t p p prlka
1 cup m um whit auc
1 cup ourcr m
2 peoy.auce
1/2 cup In
u onion in butter. Add raw
·!:IIU"iJIlP (and crab meat/lobster) a d
brooms. Add It and paprika.
I ring to boil.
: , Stir in white auce, sour cream,
-my \ICC, macaroni and wine. Coo
o Iy to blend.
" Tum into role aDd bake in
'J50 degrees oven for 10 minutes.
top ·th pames n cheese.
6
[to keep role from ticking,
coat dish with cooking pray before
adding food.)
tinin
con tantly until thic ened nd
tho
our
nd
JeriJoh D
oWn
b
t you hould kn
u foo.d .Iab ling
. Americans agree that good health ,,'I'ur.
. I.oclude a balanced diet and good
nuttition.
Studies show that it's wise to cut
down on aturated fats, odium,
sugar and cholesterol.
" Including high-fiber cereals,
grains, fruits and vegetable in our
diets may help stay healthier and
� limmcr. _.,---
.,. Recently, grocery teres have·
'})cgun posting nutritional informa­
"lion in produce departmen ,and at
meat and fish counters. Tbese signs,
!lS well as preparation tips, are part of
tbe stepped-up effort by tbe federal
JOvemment to educate people about
:'tbe foods we eat. . ====
. ,In addition, reading the label .... "'-"40�".-""---
helps shoppers make informed. '
deci ions about packaged foods. Food I I provld. nutrition IlnfOflftltlon
. But food labels are often misleading IINIUlti of Inlrtdl ntl.
and confusing. Remember tho e
vegetable oils that used to be adver­
. 'Used as having "no cholesterol,"
.. even,though oils by nature are 100%
fat?
'.. How about tho fruit juices tbat
u ed to be labeled "fresh" even
. bough tbey are ctually made form
, ncentratc? Closer examination of
i.lluUition labe of teD tu up unex-
peded contndictlom such these.
So bo can we figure out what foods
. are really good for ?
TO ESPOND to this con­
fusion, the U.S. Food and Drug Ad­
ministration (FDA) has begun
putting pressure on food processors
to clarify misleading food labels, in­
cludiDI clai of no-chole terol,
, reduced calori , very low sodium,
low-fat and "light" made by ome
manufacturers.
CI ton that lis a serving fze as three \
ounce .
Eventually, even re taurant
menus may be required to provide
�.me form of nutritional informa-
..... lion.
These change in Iood labeling
hould help all of us make wi er
decisions about the kinds of foods we
choose for ourselves and our
familie. But electing healthy
f�ods is only one part of the equa­
tion. Preparation is another.
S teaming, baking, broiling and
poaching are the health-conscious
ways to cook d licious foods. Un­
fortunately, auteing in butter or
frying in oil adds unwanted fat and
calories to otherwise healthy di hes.
And don't forget to upplement a
ensi�le diet w.ith a routine of p­
propnate exercise to be assured of
the. be. '. re ults for building and
matntauung good health.
. Although ,FDA icon idering
el�ht new designs for the labels, all
Will list basic nutrition information.
Many cons umer groups think the
nutrition information should include
more precise mea urements of
calories derived form fat, cholesterol
and saturated fat, and sodium, as well
as list information on other nutrien ,
uch protein, vitamins and car-
bohydrate .
Congress is backing up the FDA
with the Nutritional Labeling and
Education Act, which w passed
last fall, and requi that the new
labels be in place by 1993.
, Still on the horizon for food label­
ing regulator are tandardized
definitions of de criptions such as
low-fat, high-fiber and light. AI 0
favored are more realistic erving
sizes for food .
"from fat. Here's help in making that
calculation. Food label ll t f�t in
grams per serving, and there are nine
calories in each gram. If your total
calorie intake for the day is 1,800:
30% x 1,800 .. 540 calories from fat
540 ealori divide by 9 • 60 gram. of
fat maximum
To calculate the percentage of
calorie from fat in an individual
erving, imply multiply the number
of fat grams by nine (or 10, for an
approximate number). The resulting
number represents the calories from
fat serving for that product.
"no
FOR EXAMPLE a vending
machine package of crackers with a
cheese filing contains 170 calorie
and ix grams of fat. Doesn't ound
like a lot, docs it? But six grams at 9
calorie a gram wor s out to 54
calories from fat, or over 30%
calories form fat for that lngle Hem.
A piece of low-fat fruit or a non-fat
yogurt might be a wi er choice for
weight and fat watchers.
FDA is al 0 working on new
standardized requirements for food
label ,which may include adjectives
(such low, medium or high) 10
describe levels of nutrien , nd a
new vi ual "look."
IN m PAST-, orne manufac­
ture used erving size to keep
calories or odium levels low, i.e.,
the bag of chip that lis. a" erving"
ven chip ,or the ice cream car-
Or
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265
736
580
767
599
085
302
630
936
507
764
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759
631
025
538
�KWOOO
(JIVe 1'ItE" WXAft l.tAVeI'(
IttONE't' RoCKHfiAD,'
TRUTH a SOUl
Tonv BrodfOfd
H TRUTH!
BAD DOG Eklm Envorb
Johnathan 0, SmIth
FAITHWAUCE
C.O, JohnIon/COJ A'I1wonc