HEALTH TALK

Volume 16 Issue 15 DECEMBER/JANUARY 1999/2000

CELEBRATE THE HOLIDAYS

NUTRITION NEWS...

Keep Holiday Foods Nutritious!!!

Good food is part of all of our major holiday celebrations. We think of feasting during the holiday season. Large gatherings and party meals are a part of the festivities for many people.

Having enough food-in fact, all we need and care to eat – has high priority in our society. Since most people in the world are not as fortunate as we are, we have much to be thankful for. Indeed, many of us can remember times in our lives when food was not so plentiful. Today our food supply is safer, more wholesome, abundant, cheaper and available. Therefore, it is fitting that we provide a feast during the holidays to emphasize both the availability of foods and our appreciation of this blessing.

Since we eat foods for the nutrients they contain – protein, fat, carbohydrates, vitamin and minerals – it is also fitting to emphasize foods of high nutritional value during the holiday season. If we do, we can have the double satisfaction of enjoying food because it’s fun to eat and because it is good for us.

One of the problems of holiday food choices is that they tend to be high in calories. Fat, sugar and alcohol supply only energy (calories). It is possible to consume food and drink that are rich in these things and feel full or satisfied, and still be lacking in vital nutrients needed for health.

Therefore, it is a good idea to emphasize some nutritious foods in your holiday meals. They will tend to offset the things of lower nutritional value that we indulge in.

Tips for avoiding excess weight gain during the holidays.

RECIPE RECITAL...

HEART HEALTHY CHRISTMAS COOKIES

Ingredients:

½ cup vegetable oil

½ cup brown sugar

2 egg whites

1 cup orange juice

2 cups whole wheat flour

½ cup unsweetened wheat germ

1/3 cup non-fat milk

1/2 teaspoon baking soda

1.4 teaspoon salt

1 teaspoons ground cloves

2 teaspoons ground ginger

1 cup raisins

Directions:

Mix first 4 ingredients in a large bowl. In a separate bowl mix dry ingredients. Add dry ingredients into liquid mixture, stir. Drop dough by teaspoonful onto ungreased cookie sheet 2 inches apart. Bake at 350 degrees F until lightly browned. Remove from baking sheet while still warm. Makes 5 dozen

Ruth C. Brunton, Ph.D, Extension Agent-Home Economics, Cooperative Extension, University of Arizona



COMPANY CHICKEN

Ingredients:

1 ½ cups rice

4 cut-up chicken

2 cups water

1 can cream of mushroom soup

¼ cup chopped onion

¼ teaspoon pepper

  1. Heat oven to 350*F.
  2. Grease baking dish and pour rice into dish.
  3. Place chicken on top of rice.
  4. Mix together soup, water, onion and pepper.
  5. Pour mixture over chicken
  6. Cover pan and bake at 350*F for 1 1/2 hours or until rice is tender.

Sue Butkus, Extension Nutrition Specialist WSU Puyallup



FOOD SAFETY GUIDE…

THE EXPERTS SAY:

  • At the checkout counter, have the cashier put the meat; seafood or poultry in a separate bag so leaking juices do not contaminate other food.
  • After touching raw meat, poultry, seafood or eggs, wash your hands, utensils and countertops with hot soapy water.
  • Don’t use the same utensils and platters for raw and cooked meat, poultry or seafood

MORE SAFETY GUIDES IN THE NEXT ISSUE

 


FOOD STAMP SAVVY…

What’s the purpose of food stamps?

The food stamp program was created to help stretch food budgets of people with limited incomes and to help them buy the food they need to stay healthy.

The program is available to all eligible people regardless of a person’s race, color, creed, sex, age national origin, political beliefs or handicaps.

Food stamps were coupons, issued by the federal government, and are redeemable for food.

Food stamps have now been replace with the Washington Quest card. Much like a debit card it allows an individual to buy food in the store without the embarrassment associated with food coupons.

The debit card will be more secure because each person will have personal identification numbers to use the card.

GARDEN GOSSIP...

Winter Gardening

With winter closing in around you, it is sometimes hard to think about gardening. It is true that you probably cannot actually work in the soil, but you can begin to spend some time planning for spring. There are lots of wonderful books and magazines at your local library or newsstand. They are filled with pictures and stories that will help lift your spirits and point you towards those sunny days. In January, seed catalogs will be available, so why not start planning your garden on paper. What would you like to grow in your garden in the spring? Jot down your ideas and garden map, and information you find interesting. The planning stage can often be just as rewarding as the actual planting. Remember spring is just around the corner.

 

 

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