The Brussels Post, 1978-01-11, Page 12nutritional information in our I
Huron County schools. All I
schools in Huron County will be
supplied with 'Nutrition
Happenings Handbook of Ideas
and Resources" prepared by the
Ontario Ministry. of Health.
Teachers may use this to increase
the nutritional awareness in
classes from the kindergarten to
the grade thirteen level. Every
adult working with children has a
responsibility to help prevent ,the
present school-age population
from growing up with the same ,
misinformation, confusion and I
ignorance of nutritional health ,
that characterizes their elders.
Special programs scheduled for
Nutrition Week include planned ,
activities for all family members
from the preschooler to dad,
The following are some of the
scheduled programs.: •
- a pre-school nutrition session
at the Clinton Nursery School. I
a discussion and demon-
stration program with a young '
mothers' group in Seaforth.
an all-grades-participating
workshop at Turnberry Central"
School, Wingham.
- a program with the Belgrave
Kinsmen Club.
Parents, do you know what ,
program will take place in yotir
child's school during Nutrition
Week? Why not check with your
child's teacher? Teachers, have
you referred to the Handbook in
your school for preparing a lesson
in your classroom? As a teacher, .
it is important for you to be aware
that the eating patterns of your
students affect their learning
ability and behaviour. The
fidgety, disinterested child could
be exhibiting the signs of a
"breakfast skipper". Your
teaching efforts may be lost on a.;
child too hungry to Aearn, It may
be that t eaching of good eating
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The time of start on. Nutrition
Education 14 now. The "Nutrition
Happenings Handbook" can
assist you in this endeavour,
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12-.THE BRUSSELS POST JANUARY 11, 1978
Take look of youreating habits
Bea McClenaghan -
Huron County Ore Economist
Today, many Canadians, young
and old alike, are overweight and
undernourished. This can be ,
attributed to our . sedentary.,
lifestyle, ignorance of nutrition
and failtre to eat enough of the
foods which provide the nutrients
we need.
As Canadians, we need to take
a serious look at our nutritional
eating habits.
Do you ever wonder why ;
- the average four-person
Canadian family spends 51,000 a ),
year more on food than is
required for nutritious and
delicious eating?
- most Canadian adults are a
cross between a cream puff' and a I
jelly roll?
- Canadians spend about 38 per
cent of their food dollar on meat
and alternates - about 14 per cent ,
more than is needed to meet .
protein requirements?
As shocking as these I
statements are, help is on the way
to eliminate these problems for
our youth. During Nutrition Week
(January 23 - 28), attention will be
focused on teaching prop er
Get value for
your beef dollar
Buying meat is probably the
major consideration when you do
the family grocery shopping,
since it can to a large extent
determine the week's meal plan.
-When you decide to buy beef, the
food specialists at the -Ontario I
Food Council, Ministry of Agri-
culture and Food, suggest that
you consider carefully the cost per
serving and the way in which you
plan to use the beef. It is the best
way to get full value for your beef
dollar.
When buying meat, don't just
look at the cost per pound. The..;
amount of bone, fat, and gristle
in that pound of meat will
determine the number of servings
it will provide. Comparing prices
on the basis of cost per serving
rather than cost per pound is the
smart way to shop for beef.
When you buy bone-in roasts or
steaks you will get two to three
servings per pound. Boneless
roasts and steaks will provide
three to four servings per pound.
'Boneless stew meat yields three
servings per pound, whereas
bone-in stew beef yields two
servings per pound. You can
count on three to four servings
when you buy a pound of ground
beef.
Even though boneless cuts will
be priced higher than bone-in
cuts, look carefully at the yields
and consider the use of the cut. If
you plan to buy and cook a large
roast, eat part, freeze part, and
use the rest and the bones for
soup, you will want to buy a
bone-in roast. For entertaining,
yoU might consider a boneless
roast which carves easily with
VirtuAy no waste, or boneless
steaks which, are easily and
conveniently pounded and rolled .c
for special dishes.
In comparing prices,• generally, ,
if the boneles cut is up to 35 cents
per pound higher than the I'
bone-in Cut, then the boneless cut
will cost less per serving and will )
give you better value for your •
rnOney. If the cost difference is •
mote than 35 cents per pound,
then the bone-in cut is likely the
better buy. Make this coniparidon
at the time of purchase. -
It is a wise shopper who
compares the prices and cuts of
beef to get the most for, the
shopping dollar,
inghani357.1 4 16.
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