THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, March 2, 1995 TAG: 9503010061
SECTION: FLAVOR PAGE: F5 EDITION: FINAL
LENGTH: Medium: 59 lines
Dear Readers:
Recent surveys, as well as calls and letters from you, tell us you want more nutrition information. Whether it's a breakdown of nutrients on recipes, cooking healthful meals, maintaining a low-fat eating regimen or preparing menus for special needs, you look to us to help you plan.
Because March is National Nutrition Month, it's a good time to give you more of what you're looking for. So each Thursday this month, we'll focus on nutrition information you can use every day. With this issue, for example, staff writer Elizabeth Simpson explores children's diets - what foods they need to grow healthy, and how to get them to eat it without a battle.
Also for today, Ruth Fantasia has compiled a time line of food and lifestyle trends spanning more than a century. In today's culture, the buzzwords are ``fast food,'' ``convenience products,'' ``low fat,'' ``complex carbohydrates,'' ``antioxidants.'' It wasn't always that way.
In the weeks ahead, we'll look at some of those buzzwords, with these stories and more:
What our teenagers are eating - and not eating - and how we can guide them toward better nutrition.
Healthful offerings from purveyors of fast foods, and how to choose wisely.
Vitamin supplements. Do we need them and, if so, what do we select from the hundreds of little plastic bottles on the shelves?
You say you don't want to know about nutrition? We'll talk to folks just like you. And we'll ask experts to give you some baby-step basics you can incorporate now.
New studies that show complex carbohydrates may not be all we thought.
Nonfat cookies, cakes and pies: How we have ``adapted'' to the low-fat message. And what it's done for us.
Dietary guidelines for senior citizens. How aging, medications and changing lifestyles affect our nutritional needs.
With this series also comes a new emphasis in your midweek Flavor: more information weekly about healthy cooking, low-fat foods, special diets, weight loss, helping your family eat right - and how to sort through the ever-changing world of nutrition. We'll show you how to adapt your cooking methods to present more healthful fare. We'll even share some helpful stories about the realtionship between food and well-being.
This is your section; it reflects your many requests. In it, you'll find the kind of positive lifestyle information you've been hungry for.
We'll still serve up your favorite columns: Joan McCormick, Ruth Fantasia's Morsels, Martin Sloane's Supermarket Shopper, the Food Calendar, Donna Reiss' a la Carte - and, of course, lots of recipes.
Sunday Flavor will still bring you the traditional stories you enjoy about dining out, wine, gourmet cooking, profiles and techniques.
We hope you'll enjoy both Flavor and Sunday Flavor. Now, we can give everyone a taste of what they want.
Pat Dooley, food editor by CNB