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Show A Though For Fooc by 1.9 SUNDAY HERALD MARCH 18,-196- 'few? ,,.y.: ftn. GOOD NUTRITION BEGINS EARLY Learning to. eat what's in a are them for fun good these; youngsters who have table way own and chairs their size , and' portions styled just If or them. From left are Lisa 'Beardall,- Mary Jones, student .instructor, ; r j - Stephen Simmons, Richard Nimer and Gary Robinson. -- 4 i ft 1H""" "' 4 X 'V jJw wi v SNACKS CAN BE GOOD AS WELL AS GOOD FOR YOU . i; J i t agers and "goodies" go together and those that learn which snack-tim- e items provide pep and energy as well as taste good are ahead of the crowd. Here, from left, Nathalie Hatfield of Provo High School, Diane Cropper of Orem.High School, Ruth Walker of Provo and Linda NUTRITION WEEK LECTURE SCHEDULE v ; ( ( X. meetings will be held at the Provo Utilities Buildinff 251 W. 8th N. March 19, Monday, 7 p.m. V - Your Weight. i Teen-- Food and . . Mason of Springville. IIigh School, enjoy sensible snackingf j Food for March 21, Wednesday, 2 p.m. the Mature Years. March 21 Wednesday, 7 p.m. Getting the Most for Your Food Dollar. Food Cracks March 22, Thursday, 7 p.m. and Quacks. i - ? 1 EXPERIMENTS PROVIDE VITAL INFORMATION Over the years, been to theories has used advanced test work by nutritionists laboratory "and to develop new ideas in food in relation to growth and health. Here Joan Kimball left, and Helen Marie Bartlett make a cheek of animals used in. such projects at Brigham Young University. : Nutrition Week Lectures Slated Here During Week ... for f at Eating is something everyone does or thin, for fun or need; for good health or ill. jToday, the business of eating is being refined to help everyone gain the most in health and by the people who make food a science and study as well as a pleasure the nutritionist. In order to help people throughout Utah County better understand nutrition and what it can, contribute to good living, a" series of lectures have.' ' been arranged at the Provo Utilities Building by the Utah Nutrition Council during a state-wid- e Nutrition Week, March ,' The council was organized in 1939 to coordinate nutrition programs conducted by state orwell-bei- 7 food vYour '"V ng 18-2- 4. XX, -- ganizations and agencies and to be a source of authentic nutrition information for, th6 people of Utah.. There are now 19 different groups participating including state universities, the Extension Service, hospitals, boards of health, medical and dental associations and others. The meetings in Provo, which will be similar to others being held throughout the entire state, will include discussions of such subjects as "Your Meals and Your Money," "Your Food and Your Weight," "Foods for Teens," "Food and Health for Your Years Ahead," and" "Facts and Fads About Food and Nutritions," by qualified teachers and experts in the field of nutrition. Among? the speakers at the meeting will be. Dr. Elaine R. Monsen, assistant professor food and nutrition; Margaret Davis, chief dietitian, Utah Valley Hospital, Mrs. Emily Tyler, Utah County Home Agent ; Maurine Brynner, instructor of food and nutrition. The lectures are scheduled for Monday through Thursday and are free to the public. pro- In charge of arranging the state-wid- e FOOD NEEDS OF ELDERLY Miss Gertrude Steele, a Senior Citi-ze- n, enjoys a well balanced meal that will do the best job for her health. Many older citizens, unfortunately, do not eat adequately (See NUTRITION Page 6A) and nutritionists are concerned with helping them realize their needs. 1 " CALORIE COUNTING CAN DO THE JOB Cutting down calories on a sensible diet is the way that nutritionists urge those with too many pounds to get at the job of reducing. Fads and fancies with diets can do more harm than good, say food specialists. t -- "t ; |