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Show Tooelean Directs Stage Activity Of BYU Groups European Tour Allen F. Martin of Tooele performing with is currently the Lamanite Generation from Brigham Young Unir tour versity on its first-eve- of three East European countries of Romania, Hungary and Poland. A son of Mr. and Mrs. Glenn C. Martin of 382 South Main, Allan is a stage manager and technical director for the troupe. A senior at BYU majoring in broadcast production and electronics technology, Allen graduated from Tooele High School in 1973 where he was a member of several instrumental music groups and participant at Boys' State. THE TROUPE has al- ready performed one week in Romania and will spend four days (May in Hungary before climaxing their k tour with shows in major cities in Poland. They will return to four-wee- Provo May 25. Director Janie Thompson said the variety show is entitled The First Americans, Yesterday and Today. The troupe is performing in leading theaters as well as making television appearances. The show features traditional and contemporary songs and dances from the cultures of American Indians, Polynesians and Latin Americans. learn and perform cultural songs and dances from their native countries. Since that tral and South America, the Orient and Scandinavia. The show has lxen pertime, the troupe has per- formed on dozens of reserformed throughout the vations across the United United States, Canada, Cen States and on many reserves p in Canada, taking a message of love and encouragement to the Indians. The show has leen given rave reviews In The Nutrition lion 65-ye- Research Program of tional Dairy Na- Council (NDC) continues to investi- gate the nutritional value of dairy foods and their role in the attainment of optimal health. This involves keeping in proper rtality from chronic di- seases. Specific foods are not fattening per se. The bottom line for an individual is total energy intake as compared to total energy ex- An intake of calories 100 consumer only per day in perspective health concerns alxiut dairy excess of energy expend!- foods as well as uncovering (about one martini) new facts about our pro- will result in a weight gain ducts which give the dairy of about 10 pounds in a industry a competitive year or about 104 pounds edge in the marketplace. In in 10 years. To maintain recent years NDC has focused on uncovering new facts about dairy foods, for it is our lielief that the liest defease is a strong offense. What are some of the consumer concerns about cheese? Cheese is fattening and contributes to coronary heart disease liecause it is high in saturated fatty acids and cholesterol. THE belief that cheese is is unfounded. Oliesity is a major public health problem in the United States. It is the common threat which exacerbates primary chronic diseases heart disease, some cancers, stroke and hypertension, penditure. body weight and the recommended amounts of nutrients, one needs to select foods that give the most nutrients per calorie. The Dairy Council Cuide to Cood Eating depicts four basic food groups and contains guide- for fulfilling nutrient at an en- ca- ergy level of 1000-120lories. Foods not included in the four food groups sup- ply few nutrients except and fat. They simply are called "others. complement but do replace foods from the Considering that the average daily intake of fat and cholesterol in the Unit- ed States in 1978 was 159 gm. and 500 mg. respec- lively and that the per cap- ita sales of cheese was 0.74 ounces daily and of cottage cheese, 0.21 ounces daily, cheese did not contribute significantly to our daily in- take of cholesterol (26 mg. or 5 percent of total daily intake) and fat (8 gr. or 5 percent of total daily intake), Cheese still can be eaten 0 fowl groups. The most sensible way to diabetes, arteriosclerosis balance energy is to eat the and cirrhosis of the liver -as well as having other undesirable physiological and psychological effects. Pre vention is the key to olres-ity. A significant reduction in obesity would bring alout a significant reduc- - recommended amounts of a variety of foods from the four food groups - milk. and meat, grain and to engage in re- gular physical activity. The intake of fats, oils, sugars and sweeteners can be ad- fruit-vegetab- ing easier throughout his- lory. In fact, this pioneer of processed foods, that was used as a means of preserv- ing meat long ago, is one of today's most popular con- venience foods. justed to maintain desirable weight. Such changes in eating patterns can be without dras- tic modifications in the foods currently eaten and enjoyed. T1IE second consumer concern is that of the saturated fatty acid and cholesterol content of cheese and their positive influence on blood choles- terol level, a primary risk factor for coronary heart disease. This entire area continues to !e actively de- bated in the scientific and medical communities; the effectiveness of dietary change alone to prevent, mitigate or cure coronary heart disease has not been convincingly demonstrated, in morbidity and mo- within the therapeutic guidelines of 300 mg. cholesterol and 30 percent of total calories from fat (10 percent saturated fatty acids, 10 percent monoun-saturate- d fatty acids, 10 percent polyunsaturated fatty acids) because it has such excellent nutrient density. CALCIUM is very important in developing and maintaining healthy bones and teeth. Dairy foods supply 75 percent of the calcium available in the U.S. food supply. Cheese supplies about 15 percent of the calcium available in the The name "sausage" comes from the Roman word salsus which means salted or preserved meat. Recorded history reveals that various types of sauy The introduction of in early sages were stitute products obviously Creece andpopular Rome. By the has had an adverse Middle Ages, sausage makmic impact on the sale of ing had become an art with traditional products. Some wurstmakers" becoming of the substitute products famous throughout Europe are positioned in the mar- - for their distinctive ways of h ketplace as lower in and processing spicing ies than the traditional meats. foods, thus appealing to a sub-bod- calor-healt- calorie-conscio- e popula-tur- tion. Others are promoting on general claims that they are better for health. Still others may be positioned as being nutritionally lent to the traditional duct being simulated. The fact is, most substitute foods do not have to adhere to a strict compositional standard, such as that which is spelled out in a standard of identity; thus the consumer has no assur-linance of the nutritional grity of such products, NO DATA demonstrate that the substitute cheeses currently marketed in the United States are equiva-desirab- le pro-ohta- in es te tionally equivalent" to their traditional counter-They parts. Based on the nutri-ntion information on the bels of these products, it can be concluded that they are not "nutritionally equivalent to cheese. When consumers understand the nutritional contribution that dairy foods such as cheese make to the diet, they will be willing to pay the difference for the difference. And if they understand the nutritional assurance they get with traditional products, they will not accept substitute foods with variable and unknown ot ur nutritional attributes spite a price advantage. de- Also contributing to each Sausage played an characteristics are in this role sausage's portant country's development for the meats used and the proit provided nourishment cessing method employed. Polish sausage, or Kiellta-sa- , when food supplies were has lieen growing in poscarce. As the country bemakers grew, sausage pularity in recent years. gan producing sausages as Ibis recipe brings it to the they remembered from table in an especially tasty Europe, plus developing ent ree. new products appealing to IOIJSII SAUSAGE PLATTER tastes of the New World. Today, there are over 14 pounds smoked pork 200 types of sausagesd avaisausage (large link), cut in 12 pieces lable, reports the National Live Stock and Meat 6 slices bacon, cut in 1 inch Board. While variety may pieces !e the spice of lif. , in sau- 1 large onion, halved and sage making, it is spice that sliced makes the variety. For do- 1 medium head cabbage zens of spices are used in finely sliced varying amounts and com- 2 teasoons sugar binations to give individual 1 4 teasjxMms salt 44 teaspoon pepper sausages their distinct 2 tablespoons flour ts absorbent paper and tablespoon dripping. Add sausage, and onion; cover and cook slowly 15 minutes. Add cabbage, sugar, salt and pepjter and continue cooking, covered, 15 minutes. Blend flour and water, stir into cabbage mixture and cook, stirring until thickened. Fold in bacon and serve on hot platter with boiled potatoes sprinkled with snipped parsley. 6 servings. Vacations are agony to men who have learned to love but one face. . . that of a clock. - Lou Erickson A regular feature, prepared by the American Cancer Society, to help save your life from cancer. A police officer asks; What diseases are linked with aslrestos exposure for people who work with it in PRICES COOD MAY 19S0 21-2- industry? AnswerLine: Many workers exposed to aslestos will encounter no probl- ems. However, others have a health risk depending on how much asbestos exposure occurred and for how long this exposure took place. Several diseases have been linked to concentrated asbestos dust exposure. These include lung cancer; asbestosis, a chronic lung problem that can lead to shortness of breath and lung damage; mesothelioma, a rare cancer of the lining of the chest and abdomen; and cancers of other parts of the body including the esophagus, stomach, and colorectal tract. While workers who have been exposed to asbestos are at higher than normal risk of developing aslrestos-relate- d diseases, other factors can increase that risk. SAVE UP ON YOUR CURRENY DRUC NOTE - Bill BY usme GENERIC DRUGS (ASK OUR ON DUTY PHARMACIST) SENIOR CITIZENS PRICES EVEN IESS Federal law prohibits dispensing without prescription. These ore only few of the many generics we now have available. Just call our pharmacies to see if we have yours. How to transfer prescription to Safeway? Just bring your bottle in to us or give us a call. LOCATIONS JUST PHONE US For example, asbestos The best way to understand your tax bracket is to look up the word "bracket in the dictionary. Its something that nails objects to tos workers who do not the wall. Bob Orben smoke. 70 50 882-355- Y(&0HR.E 0 250 North Main REGISTERED PHARMACIST ON DUTY c COPTRIGHT If 80 SAFEWAT STORES INCORPORATED key structural mineral in human metabolism. About 1200 mg. of calcium are contained in the body of a 70 Kg. (154 pound) man, and of this amount, 99 percent is in the bone. Bone is constantly being formed and ab sorbed, more rapidly during early development and at a declining rate during adult life. About 20 percent of the calcium in an adults bones is absorbed and replaced each year. Thus, adults never outgrow their need for dietary calcium. It has been estimated that in the adult, 600-70- 0 mg. of calcium may enter and leave the bones each day. Pregnancy and lactation may exacerbate calcium loss from the bones. Bone serves as the storehouse for calcium when intake is in excess of need and provides calcium to maintain optimal blood le- vels of this mineral when intake is not sufficient to meet need. A small negative (more leaving the body than entering) calcium balance each day, if continued for several decades, can have a markedly adverse effect on the integrity of the skeleton. For example, a daily negative calcium balance as small as 75 mg. (not unusual today), if continued for 20 years, could reduce skeletal calcium by about half. AGE-- related decrease in bone density (osteoporosis) is a major health condition adversely affecting older men and women. It has been estimated that minimum of 15 percent of the population over 50 years of age has senile osteoporosis severe enough to cause vertebral, hip or long limb fractures. Dairy foods, including cheese, are fundamental to developing such nutritionally adequate diets for the aged. In the majority of instances, the calcium deficit could be ameliorated by consuming an extra 2 ounces of cheese daily; This represents a tremendous marketing opportunity for the dairy industry in general and for the cheese industry in particular. re- serve. Pour off all but one Cancer Society workers who are also cigarette smokers increase their lung cancer risk tremendously by as much as 30 to 90 times the risk for asbes- - 44 cup hot water 6 hot (toiled potatoes Parsley, snipped Pan fry bacon in Dutch oven until crisp, remove to U.S. food supply. Calcium is the io:.kkh;c:p sacnas ca nca cost end D2U tvi 5 Variety, Flavor And Convenience Make Sausage A Modern-Da- y Favorite While convenience pro- are usually associated the press throughout the with modern cooking, sau- world. sage has been making cook- - Nutritional Qualities Of Cheeses fattening SPECIAL numbers include the dance by Indian students, a medley of Hawaiian dances and the Samoan slap dance, and the lively La Negra dance from Mexico. Many of the songs in the contemporary section inlcude original compositions by students such as "Co My Son, "Arise, and Blossom as a Rose. The Lamanite Generation was founded in 1971 by Miss Thompson to give students an opportunity to Tooele Transcript, Thursday, May 22, 1980 WATCH FOR YOUR COUPON SHOPPER COMING SOON IN THIS NEWSPAPER!!! |
