The Salina Journal from Salina, Kansas on January 15, 1986 · Page 11
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The Salina Journal from Salina, Kansas · Page 11

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Salina, Kansas
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Wednesday, January 15, 1986
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Page 11
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Living Today The Salina Journal Wednesday, January 15,1986 Page 11 European kettle cruise W hy not entice family and friends to step in from the wintery cold for a warm and savory kettle cruise of Europe? Rich in continental heritage, this mouth-watering trip is guaranteed to dazzle epicurean tastebuds right in the comfort of your own kitchen. Create this "souper" party theme, and taste the many cuisines of Europe. As hostess, you will be guided by the expertise of European chefs who make it possible to recreate the many glorious soups celebrated abroad. It's easy to orchestrate by following the recipes for Irish corned beef soup, French ratatouille soup, Bavarian beer soup, Portuguese kale soup, Italian minestrone and Austrian cheese soup. Serve soups buffet-style right from your stove. To complete the European sampling, add a variety of breads and a versatile salad. Now say "bon voyage" to party-planning and "ship ahoy" to your kettle cruise. This is one appetizing trip your family and friends won't forget. Irish Corned Beef Soup 1 tablespoon corn oil 2 cups shredded cabbage 1 teaspoon caraway seeds 1 (2.4-oz.) package leek soup and recipe mix 2 cups water % pound cooked corned beef, cubed 1 cup frozen sliced carrots 2 cups milk In three-quart saucepan, heat corn oil over medium heat. Add cabbage and caraway seeds. Stirring constantly, cook 1 to 2 minutes. With wire whisk, stir soup mix into water in bowl. Stir into cabbage mixture. Stir in corned beef, carrots and milk. Stirring constantly, bring to boil. Reduce heat. Partially cover and simmer, stirring occasionally, 10 minutes. If desired, serve with pumpernickel or rye croutons. Makes 5% cups. (See Kettle, Page 12) Academy wisely rejects lower RDAs Favorite recipes */ «/ / Main dish ^teas Food for thought By DR. JEAN MAYER and JEANNE GOLDBERG, R.D. Washington Post Writers Group The leadership of the National Academy of Sciences recently made a wise decision. Dr. Frank Press, president of the Academy, canceled publication of a new edition of the Recommended Dietary Allowances prepared by a committee of the Academy's Food and Nutrition Board. The draft had proposed changing the allowances for some essential nutrients, setting lower levels of vitamins A, C and iron, and higher levels for calcium. Committee members were not unanimous on the suggested changes, and the Academy's scientific reviewers concluded they are not justified by current evidence. The publicity has confused some consumers, who wonder just what the Recommended Dietary Allowances (RDAs) are supposed to recommend. It also refocused attention on an argument simmering among a few nutrition scientists on one side and the majority of nutritionists and many clinical specialists in heart disease, cancer and pediatrics on the other. Some consumer confusion can be traced back to the 1980 (ninth) edition of the RDAs, the first to suggest moderation in intake of fat, especially saturated fat, as part of a healthy diet. Another Food and Nutrition Board committee, lead by a "minimalist" minority of nutritionists, produced a report. It contended that, despite over 25 years of copious research, evidence on diet and heart disease was insufficient to recommend precautionary dietary changes to healthy people. The report slid by the academy's review process with little attention, but brought strong protests from many quarters, including the American Heart Association. When the 1985 draft of the RDA was withdrawn, Dr. Kurt Isselbacher, chairman of the Food and Nutrition Board (who concurred in the withdrawal), observed that another Academy committee — on diet, nutrition and cancer — had reported in 1982 that consumption of foods rich in vitamins C and A and beta-carotene appeared to help protect against certain forms of cancer. Dr. Isselbacher suggested that lowering the RDAs for A and C might create confusion. Committee members who supported lowering requirements contended that the evidence does not show benefit at higher levels. But they are dealing with judgment, not hard evidence. First published in 1943 during World War II, the RDAs were designed with a practical purpose—as "a guide for planning and procuring food supplies for national defense" and "to provide standards serving as a goal for good nutrition." They are "the levels of intake of essential nutrients considered ... to be adequate to meet the known nutritional needs of practically all persons." For most nutrients, there is plenty of evidence for the minimum requirements to protect against a nutritional deficiency disease. For some, like fat-soluble vitamins D and A, there is also good evidence of a higher level which is toxic. (For vitamin D it is only two or three times the RDA.) For others, like the water-soluble B vitamins and vitamin C, there is a much wider range. Even with these nutrients, evidence exists of some toxic reactions at steep intake levels. The RDAs are set far above the minimum (but below the first possible toxic level) to allow for individual variations and provide a margin of safety for most healthy people. This is the area of judgment, for much remains to be learned about variations of need in individuals and among age groups. For example, the majority of nutrient- requirement studies looked at young adult males, and the next greatest number of studies at infants. In theory, because caloric requirements drop as people age, requirements for other nutrients should drop also. But studies from various laboratories, including the USDA Human Nutrition Research center at Tufts University, indicate tftat for some nutrients, requirements may actually rise with age. The United States has plenty of food. There is no reason to skimp in setting safety margins. Yet lince 1968, the RDA for vitamin C has gone from 60 milligrams for men and 55 milligrams for women to 45 for both in 1974, and back to 60 each in 1980. Now we have a proposed change to 40 for men and 30 for women, all on paltry evidence. This is tinkering, not science. The tinkering, if accepted, could penetrate many areas of our lives. The RDAs are used in numerous ways — to evaluate dietary surveys; to develop new foods and to fortify old ones; in nutrition education and in planning and funding our national feeding programs. They are the basis of the U.S. RDAs, used by the Food and Drug Administration for nutrition labeling. We applaud the Academy's decision to postpone a new edition of the Recommended Dietary Allowances and convene a new committee. It may see more clearly the relationship of science, public health and statesmanship in defining nutritional standards. Main dish Salmonburgers 1 (15V&-oz.) can Alaska salmon % cup uncooked quick oats % cup finely chopped onion 1 slightly beaten egg 2 tablespoons fresh parsley, minced 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 4 hamburger buns Lettuce leaves 4 tomato slices Drain and flake salmon. Combine salmon with oats, onion, egg, parsley, lemon juice and Worcestershire sauce. Mix well. Shape mixture into 4 patties. Pan fry on both sides in hot oil until golden brown. Serve patties in buns with lettuce and tomatoes. Serves 4. Suggestion: Serve salmonburgers with fruit salad. Inez Jellison Salina Skillet Beans and Sausage with Italiano Zucchini % pound bulk Italian sausage or pork sausage Vz cup chopped green pepper ¥4 cup chopped onion 1 (15-oz.) can dark red kidney beans, undrained 1 medium zucchini 1 (8-oz.) can tomatof>auce ¥4 teaspoon Italian seasoning Cut zucchini into strips (IVfe- by Vi- inch) to make about 2 cups. In a 10-inch skillet, brown sausage, green pepper and onions. Drain. Add remaining ingredients. Simmer 15 minutes or until zucchini is tender and mixture is slightly thickened. Erika Bushman Saliiia Dessert Apple Cake V4 cup shortening 1 cup sugar legg 1 cup flour 1 teaspoon cinnamon 1 teaspoon soda 2 cups apples, diced % cup nuts Icing 1 stick butter or margarine, softened 1 pkg. (8 oz.) cream cheese 1 teaspoon vanilla 1 box powdered sugar Cream the shortening and sugar, add 1 egg and beat well. Sift together flour, cinnamon and soda, and add to mixture. Add apples and nuts. Bake in a greased 9x9 inch pan at 350 degrees for 45 minutes. Mix icing ingredients and spread on cake. Genevieve Laws, Abilene

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