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Show Nutritionist Recommends Sea Foods For Health Fish, rich in calcium, phosphorus, phosphor-us, coprer, sulfur, iodine, and iron, lis an excellent food for combating the "deficiency diseases", according :o Dr. Sadie O. Morris, of the Utah Ctate Agricult J, al college department depart-ment of nutrition. "Fish are an crcellent source of Vitamins A and D", Dr. Morris pointed out. Utah being an inland state, there are certain essential elements to a balanced diet for example, iodine, which we do not ordina: ily get, Dr. Merris says. Fcr this reason, it is necessaiy for us to eat certain sea foods. The average buyer should read "Pish c.i Yeur Diet", an article published in the January 31 issue j "Consumers Guide" a department depart-ment of agriculture publication, D. Morris suggested. This article lists the requitites of good fish roods and the methods of determining determ-ining whether market fish are f esh or not. It also analyzes the pre; aration of fish foods for serving. serv-ing. Fresh fish, it is pointed out, has rigid flesh, eyes that are bright and not sunken, gills free from discoloration and odor, and scales which cling to the skin. Fish should be kept in a cold place to prevent any chance of ppeilage as sea foods spoil easily, it assels. |