The Fort Hood Sentinel (Temple, Tex.), Vol. 52, No. 21, Ed. 1 Thursday, January 21, 1993 Page: 11 of 26

                                
Thursday January 21 1993
Quick fruit dessert featuring a
crunchy baked-on topping made with
whole grain cereal is an easy yet
Courtesy of General Mills
Kids know what makes up
healthful eating says Mary
Helen Gunkler registered di-
etitian and nutritionist.
A RECENT Gallup survey
of teens and children showed
(hat they have a good grasp of
major nutrition principles
such as balance variety and
moderation. And about 98 per-
cent realize the importance of
eating plenty of fruits veg-
etables and whole-grain breads
and cereals the types of foods
that supply complex carbohy-
drates and fiber.
As with adults however the
challenge for kids is to match
their eating behaviors with
their knowledge. For example
snacks and treats which may
make up a sizable share of
their eating can provide nutri-
ents as well as good taste.
Here are some kid-pleasing
♦ideas to try in your home:
.7
&
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634*8299
Children should realize importance
of good eating for healthy life
Cookies that are lower in fat
such as animal crackers gin-
ger snaps fig bars and graham
crackers.
Sandwiches made with lean
meat vegetables and whole
grain bread.
Vegetarian pizza with low-fat
mozzarella cheese.
Angel food cake topped with
fresh fruit sauce rather than
frosting.
Low-fat or nonfat frozen yo-
gurt mixed with fresh fruit to
make a fruit shake.
For a special mealtime treat
offer your kids Quick Fruit
Dessert featuring a crunchy
baked-on topping made with
whole grain cereal. It’s an ap-
pealing way to combine fruit
and complex carbohydrates
adding variety to the diets of
your favorite kids.
QUICK FRUIT DESSERT
1 can (21 ounces) peach cher-
ry apple blueberry pie filling
1 teaspoon lemon juice
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tasty way to end to an everyday Armed forces medical of-
meal. ficials asked Natick research-
2 cups whole grain cereal
Va
cup packed brown sugar
2 tablespoons margarine or
butter softened
1 teaspoon ground cinnamon
Heat oven to 350 degrees
grease square pan 8x8x2 inch-
es. Mix pie filling and lemon
juice. Spread in pan. Mix re-
maining ingredients sprinkle
over pie filling. Bake 15 20
minutes or until pie filling is
hot and bubbly and topping is
golden brown. Serve with non-
fat frozen yogurt if desired.
Makes six servings.
NUTRITION
SERVING
Serving size
Calories
Protein
Carbohydrates
Fat
Cholesterol
Sodium
Dietary fiber
INFORMATION PER
1/6 recipe
220
1 gram
45 grams
4 grams
0 milligrams
170 milligrams
1 gram
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By Jim Garamone
American Forces Information Service
It’s a fact that people heal
better if they eat the right
foods.
IT’S ALSO a fact that a
patient with a broken jaw or
surgery that precludes eating
solid foods doesn’t feel much
like eating. The menu avail-
able has also worked against
patients.
“It was boring” said Gerald
Darsch chief of the Food Tech-
nology Division at the Army’s
Natick Research and Engineer-
ing Center in Massachusetts.
“You may love banana milk
shakes. But if you had a diet of
only banana milk shakes
you’d get sick of them quickly.”
That was the problem for
patients. Liquid foods came in
a limited variety and were dif-
ficult to prepare. Patients tired
of them quickly and didn’t
want to eat. That slowed heal-
ing.
Courtesy General Mills
While vitamins do con-
tribute to a healthful diet
research does not support the
extraordinary benefits that
some people have assigned to
them according to Mary
Helen Gunkler registered
dietitian and nutritionist.
Here area few of the myths
associated with vitamins:
Myth: Symptoms of pre-
enstrual syndrome are
caused by vitamin B6 defi-
ciency.
Fact: There is no direct
proof of a relationship be-
tween a woman’s diet and
the onset of PMS. Some have
theorized that a B6 defi-
ciency may be responsible for
an estrogen imbalance re-
sulting in PMS. However
there is no sound evidence
that women who suffer from
PMS have estrogen imbal-
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PAINT &
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(Next to Anything on Wheels
Liquid dental rations
help patients recover
ers to create liquid rations that
taste good and are nutritious
varied and easily prepared by
technicians and patients.
The result is Liquid Dental
Rations and they have proved
so successful that they are
being adopted by hospitals all
over the United States. The
new rations nourish patients
with broken jaws dental inju-
ries cancer and swallowing
disorders. They will also help
geriatric patients.
Instead of a limited menu of
milk shakes the ration has 56
items supporting a five-day
menu. For lunch or dinner pa-
tients can choose for example
chicken barbecue spaghetti
and meatballs chili tacos or
cheeseburger. Liquid starches
include baked beans Del-
monico potatoes macaroni and
cheese fettucine Alfredo and
Mexican bean casserole.
VEGETABLES include but-
tered corn Oriental vegetables
buttered squash and broccoli
and cheese. There is also a
breakfast menu dessert menu
A number of myths are associated
with mysterious vitamin complex
ances or B6 deficiencies. Vi-
tamin B6 does aid in the
digestion of protein and
helps keep skin and nerves
healthy.
Myth: Vitamin B12 can
make people feel more ener-
getic.
Fact: There is no proof
that vitamin B12 supple-
ments can cure fatigue ex-
cept in extreme cases of med-
ically-diagnosed B12 defi-
ciency. Vitamin B12 is im­
Stitchery
Stitchery
S kylin a lle ry fo
January
GALLERY
& FRAMING
Killeen
425 N. Gray 634-6062
DELTA DENTAL PLAN PATIENTS
Why wait several months to get
your teeth cleaned and checked?
Make the short drive to Temple
and be seen as soon as
possible!
Temple TX 76504
(817) 773-0055
Call NOW for an appointment.
Mon.-Fn.
9:00-5:30
F
Will)
1500 South 31st Street
(1A mile North of S&W)
FORT HOOD SENTINEL B5
and six types of milk shakes
for between-meal snacking.
To prepare the rations food
technicians or patients just add
water to the powdered rations.
Patients drink them with a
straw.
^These actually taste like
what they are labeled” Darsch
said. “They taste good. We’ve
already tested the rations and
patient response has been ex-
cellent. Most important medi-
cal officials notice patients eat-
ing the rations recover faster
and seem to have abetter at-
titude.”
The meals come packaged in-
dividually or in 10-patient
“meal modules.” Natick re-
searchers tested the meals in
22 service and Department of
Veterans Affairs hospitals. Of-
ficials said the average nutri-
tional breakdown for a one-day
menu is 3860 calories.
Darsch said PROCOR Tech-
nologies Inc. the company
that makes the rations hopes
to market them to civilian hos-
pitals.
portant for proper cell func-
tioning. Most Americans
store plenty of B12 in their
livers.
Myth: B-complex supple-
ments help reduce stress.
Fact: There is no scien-
tific proof that vitamins
reduce stress. However thia-
mine niacin and B6 do help
maintain a healthy nervous
system.
Setting the myths aside
the fact is that vitamins
are essential for many func-
tions in the body. They
break down proteins carbo-
hydrates and fat and are
necessary for almost every
reaction in every cell of your
body. Gunkler recommends
getting plenty of vitamins
by including these good
sources in the diet: meat and
dairy products whole-grain
breads and cereals dry
beans and green leafy veg-
etables.
Office Hours: 8-5 Mon.-Thurs.
9-12 Fri.