The Salina Journal from Salina, Kansas on October 23, 1996 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

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Salina, Kansas
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Wednesday, October 23, 1996
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Page 13
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WEDNESDAY OCTOBER 23, 1996 THE SALINA JOURNAL III SUPERMARKET SAMPLER / C2 NEWS / C4 CLASSIFIED / C6 c Turkey, chicken or tuna on whole wheat Skim milk, available for purchase at the cafeteria Hot soup in a thermos (many varieties) unc T FOR CHILDREN Low sugar jelly and peanut butter (no added fat, sugar, salt) on whole wheat Icy witches' hands chill party punch Fat-free cheese on whole wheat Fat-free yogurt, with fruit .added, in single-serving carton Bagels 7*5 * ' f Applesauce in the package (no added sugar) RICHAE MORROW/The Salina Journal Put students in charge of their own brown bags I t's always open season on the nation's school lunch program. Daily menus are too high in fat and almost devoid of fiber, critics say. People expect healthy food to be served to * their children in the cafeteria, regardless of what parents themselves prepare at home. The question is posed: Should slices of pizza be served to students right after they hear about the negative impact of high-fat foods during a health or science class? What happens to the idea of educating the total child? No doubt some progress is being made in school lunch JOHN SCHLIFE Exercise physiologist nutrition, but the reality still is not ideal. The system i§ mediocre. If the program's guidelines were working, our, nation would not be faced with its growing problem of obesity. The most recent studies show that 59 percent of American men and 49 percent of women are overweight. Obesity also is increasing in pre-teen children, according to the National Center for Health Statistics. My advice to concerned teachers, parents and students is always the same: teach children to take a lunch that they pack before school each morning or the night before and have ready in the refrigerator. The goal should be a balanced meal with energy and body-building foods that are appetizing. It doesn't have to be fancy or hot or complicated or even different every day. Teach your children proper nutrition and put them in charge. Stop blaming the system and get creative by expanding the following list of nutritious foods: • Turkey, chicken or tuna on whole wheat • Low-sugar jelly and peanut butter (no added fat, sugar or salt) on whole wheat • Fat-free cheese on whole wheat • Bagels • Applesauce in a package (no added sugar) • Fresh fruit • Beanburrito • Fat-free yogurt with fruit added in one- serving carton • Hot soup in a thermos • Skim milk, available for purchase at the cafeteria • Baby carrots Note: Foods that require refrigeration, such as meat sandwiches and yogurt, need to be carried in insulated containers. Students with sack lunches do not have access to refrigeration in Salina's public schools. Schlife, a former Salman, is program director ofHealthAlaska Inc., Anchorage. Freeze tap water in pair of disposable medical gloves By JOYCE ROSENCRANS Scripps Howard News Service It must be the candy and costumes. Halloween has become a favorite holiday for kids and adults alike. Straw bales, gourds and pumpkins, scarecrows and corn shocks are traditional symbols of the season appearing on porches and in front yards early in October. By the end of the month, little kids in disguises will be ringing doorbells, begging for treats. The trick for parents is to keep them safe and then settle them down once the treat bags have been stowed away. Control those sugar highs by doling out candy gradually in weeks ahead, and by putting some solid food into youngsters bent on begging. A private party at home before trick- or-treat sessions is a good way to enjoy Halloween. Sharpen those storytelling skills for candlelight camaraderie with friends or family. Plan some games for little ones. How about the gross-out guessing game? Pass various bowls among blindfolded players. Have them squish their hands into each unknown substance and Salina elementary menus list weekly fat and calories By ShERIDA WARNER The Salina Journal T his year, for the first time, parents of Salina's elementary school children can find out exactly how nutritious school lunches are. Along with the weekly menu, the food service department publishes a nutrient analysis, reporting total calories, percent of calories from fat, and amounts of calcium, vitamin C and vitamin A. "Our goal is 30 percent or less calories from fat," said Kim Hoelting, food service director for the Salina School District. "For the last five years, our menus have been 29 to 32 percent calories from fat." Also on the elementary menus is a target nuniber of calories for children in kindergarten through sixth grade — 600 to 783. "This gives parents something to compare with," Hoelting said. For example, the average lunch calories for the grade schools this week is listed at 683, which is within the target range. Entrees include turkey fritters, chicken nuggets and sloppy joes. It's important to remember that the schools Other school lunch tidbits • Schools were required to offer low-fat milk In 1980; It has grown progressively more popular. 1996 is the first year districts can stop providing whole milk. Chocolate milk became an acceptable substitute in the early 1980s. • Pizza Is the top lunch choice nationally, followed by chicken nuggets, tacos, burritos and hamburgers. • 1996 Is the first year that school lunches have had to meet federal dietary guidelines for fat; meals cannot contain more than 30 percent fat. Source: Naw York Times provide for the dietary needs of children, not adults, so 650 calories are not too many for youngsters, Hoelting said. That same amount might be considered too high for an adult diet. "Now, the problem is we have to educate our customers about portion size. When chicken nuggets are on the menu, a portion size is five nuggets, not six or more," Hoelting said. "Some kids think school lunches are an all- you-can-eat buffet." Each day, the food service department serves 6,800 lunches. Eighty-eight percent of all grade-schoolers eat the school lunch; the others bring sack lunches from home. School lunches cost $1.25 for elementary, $1.50 for middle school and $1.55 for high school. Teachers and other adults pay $1.80. At the two Salina middle schools, students can choose from large salad bars or two different entrees. Peanut butter and jelly sandwiches are available at South Middle School. High school students have these choices daily: • Regular lunch, which includes salad bar. • A snack line that offers yogurt, fruit, juices, potato chips, ice cream, nachos and pretzels. • Deli sandwich and pizza line. • Hamburger arid french fries line. Peanut butter and jelly sandwiches are available every day in the high schools, whereas they're offered as a choice only about three times a month in elementary schools, Hoelting said. She welcomes comments or concerns from both parents and students. Also, parents who want to receive the monthly lunch menus should call the food service department at 8264715. Peanut allergies cause call for ban at some schools Allergies on the rise because peanuts are popular among kids By KATE ZERNIKE The Boston Globe NORTH ANDOVER, Mass. — They've banned toy guns, obscene T-shirts, and cellular phones. Now schools in many communities are targeting something more sacred: thfr peanut butter sandwich, '"faced with a rising number of children with allergies to peanuts, schools across the state are restricting that staple of the American child's diet, that longtime partner to jelly and marshmallow Fluff. The problem is not simply peanut butter sandwiches, it's sec- ond-hand peanut butter, touched or inhaled, as well. And the allergic reaction is not simply watery eyes or stuffy sinuses, but anaphylactic shock, which can result in death. Two North Andover elementary schools have gone furthest, asking parents to obey a voluntary ban on peanut butter snacks and sandwiches after the School Committee decided against a mandatory ban, the solution one London, Ontario, school imposed. In Massachusetts, Andover's Bradstreet School and Plymouth River School in Hingham have nut-free classrooms. Reading and Burlington schools have peanut- free zones in their cafeterias. Hingham parents repainted a kindergarten classroom this summer out of fear there might be residue of the peanuts left over from a class project on Ghana last spring. One parent rides a bus to school with her kindergartener, wiping down the seats for any peanut residue. A Bedford parent inspected labels of everything in the cafeteria's freezer. The principal of the South Row School in Chelmsford checked the stuffing of beanbags in the gym just to make sure they, too, did not contain peanuts. And in many schools where peanut butter and jelly was once the standard alternative for any child who forgets a lunch, the standby is now ham and cheese. "There are a lot of schools trying to smooth this out — oh, I didn't mean to say it that way," said Rosalie Barry, a Quincy school nurse, who developed what is con- sidered a model program for training teachers to administer the shots of epinephrine for children who go into anaphylactic shock. "It is a real problem, and it seems to be more and more of a problem." About 5 percent of children have food allergies, according to the American Academy of Allergy, Asthma and Immunization, including allergies to peanuts, which are actually legumes, not nuts. Allergists say peanut allergies may be on the rise precisely because peanuts are so popular among children and pregnant women. A recent study said mothers eat peanuts while pregnant or feed their children formulas with peanut protein or oil. hazard a guess. Of course, the bowls are filled with things like cold spaghetti, bald grapes or, better yet, canned lychees, and a large blob of Jell-O Jigglers. Expect a lot of squealing. Little ones will also like a punch bowl of their own. Pour chilled orange fruit drink into a shallow bowl. Gently float Icy Witches' Hands in the fruit drink instead of an ice ring. Here are tips for making the icy hands and other Halloween food: Fill disposable medical gloves with tap water and tie at the wrist with twine. Place in the freezer on a flat surface. When solidly frozen, carefully pull off gloves from each frozen finger after cutting at the wrist. Add a plastic bat ring, if you like Gently float each icy hand in the orange drink. Let kids put scary faces on personal pizzas, using sliced zucchini, strips of red pepper, shredded carrots, pepperoni and olives. Scripps Howard News Service Orange drink stays chilled on Halloween with Icy Witches' Hands. Popcorn with corn curls and oatmeal spice cookies are easy additions. V HOUSEHOLD HINTS Cook dates eggs with pencil Dear Heloise: When buying eggs, I always write the date on the eggs in pencil. If old ones remain, they have been dated and I know they should be used first. Hope this helps some of your dedicated readers. Take good care and thanks for all your great help. — Mary C. Brown, Reisterstown, Md. HELOISE King Features Dear Heloise: I * saw in one of your recent columns some really good information about how many cups were in a bag of granulated sugar. I cut out this article and put it with my recipe stuff. Thanks for printing it. I wanted to know if you could print the same type of information again, but instead of granulated sugar, I was curious about brown and powdered equivalences. — Jinny N., San Antonio, Texas Dear Jinny: I'd be happy to oblige with this sweet information. A leading sugar manufacturer gave us the scoop. All of these are approximates, especially powdered sugar. Brown sugar (measures are for packed brown sugar): 2 pounds equals 4% cups 1 pound equals 2 1 A cups Powdered sugar: Powdered sugar measurements are somewhat difficult because it packs so readily.'Unless sifting is specifically stated in a recipe, powdered sugar is not sifted before measuring but may be sifted after measuring to remove small lumps. Unsifted powdered sugar: 2 pounds equals 7% cups 1 pound equals 3% cups Sifted powdered sugar: 2 pounds equals 9 cups 1 pound equals 4Va cups Hope this helps! And thanks for writing in. — Heloise Dear Heloise: Occasionally I save envelopes from my junk mail. During the week, I keep one posted on the refrigerator and jot down my grocery list. On Sunday afternoon, my daughter clips out coupons to match my list and places them in the envelope. That way, I have everything together when I head for the grocery store. For all the double and triple coupons, I split the savings with her — a nice reward for her Sunday afternoon efforts. — Stephanie Gibson-Cockerham, Houston Making LtoEAT Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Ground beef stroganoff B rown one pound ground beef and one small, chopped onion (about % cup) in microwave-safe dish or in a skillet. Drain well. Stir in Vi teaspoon instant beef bouillon, 1 (10 8 /4-oz.) can condensed cream of mushroom soup, Vi cup water and % cup sour cream. Use reduced fat soup and light or nonfat sour cream. Cook on full power or medium heat, stirring often, until heated through. Serve over rice or noodles. Makes 4 servings. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363 1 if

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