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Show 4 Vernal Express Friday, November 29, 1985 Surviving holiday season By Joyce Buhler It is often difficult to determine the best way to meet ones nutritional needs A lot has been said about the evils of the American diet. Many times it appears there is little choice; people can eat the foods they enjoy, or the ones that are good for them. However, with a little knowledge of nutrient content of foods and cooking techniques, meals can be nutritious and satisfy appetites for delicious foods, yet still be low in calories, sodium and fat. The Utah State Department of Health has developed a cooking and nutrition course called Cuisine Fit for to teach people these very Life k course covers things The principles of nutrition, food selection and preparation, ways to modify favorite recipes, menu planning at home and when eating out, and entertaining The course is designed to teach anyone interested in leading a healthy lifestyle how to select and prepare nutritious food with a gourmet flair This program will be presented in Vernal by Joyce Buhler, R.D.. dietitian at Ashley Valley Medical Center; Cricket Brown, health educator of Uintah Basin Health District; and Ronda Olsen, Uintah County home economist The introductory class will be Thursday, Dec. 5 at 6:30 p.m. in the demonstration kitchen on the third floor of the new State and County Building Included in the presentation will be holiday recipes, party-goinfive-wee- g strategies and demonstration of sodium, fat and calorie saving cooking techniques. A complete holiday buffet will be served. (See menu on this page ) The Cuisine Fit for Life classes were developed to help individuals meet the goals of the U S Dietary Guidelines. Our nutrition priorities have changed over the years. During earlier centuries, the main nutritional goal of most people was to get enough to eat. A major portion of each days time and energy was spent procuring and preapring meals. In many of the Third World countries today, malnutrition is still a major health problem Although there are those who suffer from malnutrition in wealthy nations, the most common nutrition problem of industrialized countries are those of Excess fat, calories and sodium in the diet are frequently mentioned by nutrition and medical professionals as having a relationship to some of the serious medical problems of Western societies Diets high in fat are considered medical problems of Western societies Diets high in fat are considered a risk factor in the development of heart and circulatory diseases. Too much salt may lead to high blood pressure. Extra calories are a cause of obesity which predisposes an individual to many health problems. Thre are also dietary factors that are being linked to the development of certain types of cancer; excess fat, calories, and the lack of fiber To deal with these problems, several countries have developed food and nutrition policies or guidelines to encourage more healthy dietary habits. Some nations which have done this are Norway, Sweden, Australia and Great Britain In 1980, the U S Department of Agriculture and Health and Human Services issued Dietary Guidelines This includes the for Americans over-nutritio- following recommendations: 1. Eat a variety of foods. 2. Maintain ideal weight. 3 Avoid too much fat, saturated fat, and cholesterol. 4. Eat more foods high in fiber and complex carbohydrates. 5. Avoid too much sugar. 6. Avoid too much sodium. 7. If you drink alcohol, do so in moderation. The American Institute for Cancer Research also has made dietary recommendations. In their 1984 statement Dietary Guidelines to Lower Cancer Risk, they outline these dietary goals: 1. Reduce the intake of dietary fat from the current average level of 40 percent to 30 percent of total calories. 2 Increase the consumption of fruits, vegetables and whole grain cereals. 3. Reduce the consumption of smoked and charcoal broiled meats. 4. Drink alcoholic beverages only in moderation. Both of these sets of guidelines have been widely publicized. Americans have become very aware of nutrition issues. Television and radio news casts, newspaper and magazine articles, and television talk shows often mention the newest research. Unfortunately, much of the focus is on what individuals should not eat, not on what the alternatives are. Food habits are established over long periods of time and they are not easy to change. about Therefore, all the hoop-la-l- a unhealthy American diets simply makes many feel guilty. These problems are often compounded as the holidays arrive. Many social activities appear on everyones calendar. People prepare their best party foods chips and dips, cheese balls with crackers, fudge, toffee, fruit cake, festive cookies, candied yams, egg nog and more. Then they are served often all at the same party. salt-cure- food-center- EVERYONE WILL love marinated vegetables. served alongside. made with an assortment of vegetable dip, thats good for you, is veg-ke-bo- A However, it is possible to enjoy the holiday festivities and meals throughout the year while following these dietary guidelines. This can be done by using more low fat dairy products; reducing the fat; sugar, and salt in recipes; learning tasty ways to prepare fish, poultry and lean red DUCHESNE COUNTY home economist Barbara Mathis and a Salt Lake guest dive into the cranberry chiffon salad, turkey meat balls and Monday, Dec. 5. There will be a $6 charge to cover expenses for this class. It will be helpful for those interested in learning more healthful dietary habits and those who have been advised by their physicians to decrease their intake of fat, cholesterol, calories or sodium. CURRIED VEGETABLE DIP c. Fromage Blanc or plain low-fa- t yogurt 4 tsp. ginger (fresh preferred) 2 tsp. curry powder l,2 tsp. clove of garlic (crushed) tsp. honey tbsp. lime juice 1 tbsp. chopped chutney 1 1 1 Combine all ingredients and serve with sliced vegetables. Especially delightful with fresh young spears of raw asparagus. Courtesy of Joan Ware. meats; and making fruits and vegetables the focus of menus instead of an afterthought. Many cookbooks and magazine articles now feature recipes to help. Anyone interested in the Cuisine Fit for Life class may find out more and make reservations by calling the Uintah County Extention Office, extension 452, by 4:30 p m., pineapple yams that are preprared with low sugar and high food value in mind, FROMAGE BLANC Fromage can be used as a dip, or to thicken gravies and sauces. 1 7 calories, 1.15 G. Fat, 17.5 mg. tbsp.-1- 9 sodium. ILc 4 ( 15 oz cheese level tbsp. jar) low-f- low-f- or diet ncot-t- a yogurt Put ricotta in the container of an electric blender. Add yogurt. Blend the CRANBERRY ORANGE RELISH lb cranberries orange (you may prefer to use only the orange part of the skin) Sugar to taste (usually about Vi cup, if more is desired, use Nutrasweet.) 1 1 Grind cranberries and orange thoroughly. 2 Add sugar to taste. Blend thoroughly. 3. If desired, you can add 2 Tbsp. Grand Mariner or cognac. 4 Refrigerate several hours before serving. 1 LOW-FA- cherry cheese cake tastes and looks as good as the high calorie stuff. mixture at high speed and taste several times The objective is to puree the ricotta until there is no trace of graininess left in the texture. Keep blending until this happens If you have trouble, the ricotta is not fresh enough; check the last sale date on the bottom of the jar when you buy it, be sure the date is a good SAMPLING of things similar to what Rhonda Olsen is tasting be offered at a demonstration in the USU Uintah County Extension office in a few days. Eating right can take you through A will the holidays without weight gain and feeling good. month away. Store the Fromage Blanc, covered, in the refrigerator for 12 hours before using Makes about two cups. Courtesy of French Chef Michel Guerard Review.... Annie performances draw overflow crowd The Uintah High School rendition of the musical Annie became the darling of the community as standing room only crowds gathered for the three public performances Nov. 22-2- 3 and 25. set a new standard in excellence for high school produced musicals as a large segment of the community became involved. Not only did this novel idea for cast expansion improve the quality of the performance, but created more interest in the production as well. Those in Annie who deserve recognition for excellent performances include the stage crew, set designers, sound and lighting and technical people, the marvelous chorus who carried the crowd scenes, the musicians who created just the right mood with the addition of brass and percussion instruments to the Annie SOME OF THE loveable orphans brace themselves for of Miss Hanmgan as another miserable day at the the wrath ophanage begins. b ft strings, and the promotion crew. individual perforOutstanding mances in Annie were led by the scene stealing antics of Tracy Caldwell as Miss Hannigan. the parts of Annie and Daddy s It was difficult to hear not. and was Annie quite sing the bubbley, wise little orphan that one would expect in the part. Also, the affection between the two was spoken, but little of their loving emotion reached the audience. Chance Mayberry had the right posture and gestures of Warbucks and carried off the adult roll well. Michelle Hatch certainly looked the part of Annie and she has a lovely voice. The only thing missing was the charm of a little girl that may have been lost in Michelles maturity. She did bring Annie to life in the last scene, however, and the emotion was very powerful among all the main characters; a fitting climax to a delightful show. Not enough can be said about the costuming and makeup. It was ex War-buck- War-buck- She and Chris Piner, Rooster Hannigan and Jennifer Amodt as Lily St. Regis brought down the house as they sang and danced their way to Easy Street. Steven Linds rendition of President Roosevelt was also delightful as was his cabinet. Gayle Clark made a real character of Grace Farrell and kept a fine demeanor throughout her performance. Others who did not slight their parts were the orphan girls. They kept the pace of fun, mischief and touching moments of sadness on a keen edge. Sadly there was a little weakness in I s. cellent and even more amazing, it was accomplished with a shoe string budget Hats off to director Claire Spencer and student director Bev Bingham for managing the mammoth task of weaving such a large cast into a beautiful tapestry of artistic work. Wayne Millett and Lori LeBeau are worthy of long low bows as well for their achievement in music and dance for Annie. Because of boneing up on his part of Sandy, (Paxton Gilbert) should have been given the canine version of an Oscar. It was an evening' that left everyone in the audience looking forward to more of the same kind of entertainment. Bravo, Uintah High thespians and musicians and to all responsible for Annie ! |