wt piacere USN PRE CTA . fibre bread, News Reporter deana@usnews.com Nutritious, low-fat, heart healthy, vegetables, fibre, legumes, grain, cereals, vita- mins and minerals ... boring, right? Not necessarily. Healthy eating can still be tasty cat- ing, say Canadian nutritionists. You don’t have to give up the foods you love. And if changing the way you eat is something you’ve been considering, now is the time to do it. February has been Heart Month and this year the Heart and Stroke Foundation of B.C. and the Yukon has been focusing on the health of Canadian children. In_ the first-ever Heart ¢& Stroke. Report Card on the Health of Canada’s Kids, the subject of daily nutrition received poor marks. Only one out of five children eat the recommended daily minimum of five servings of fruit and vegetables. White bread and = pre-swectened cereals remain popular choices among most children, whiic only 28% of respondents choose more nutritious alternatives such as brown and high- and whole-grain and unsweetened cereals. The survey also found 60% of respondents eat junk food such as pota- to chips and candy less than three times .a- week, although some children eat these foods every single day. If they’re filled up with fat-rich calo- s. fies, kids won’t, have room left to cat foods that contain the vitamins and minerals so essential at this stage of life.. : ‘And children are not alone in their unhealthy cating habits. For many reasons, including work- place demands and busy family sched- ules, many Canadians have had to accept a major shortage of spare time in their lives. That has a direct impact on the foods we eat. For instance, Canadians cat out an average of 4.7 times per week, take-out is taking off, and 26% of homemakers and 39% of employed Canadians eat in the car or another vehicle at least once a week. It’s casy to put nutrition on the back burner and difficult to keep up with the latest research when you’re busy. Coming up fast, March is Nutrition Month and it’s all about personal nutri- tion and how to apply it to your every- day life. So, to help you explore the realm of nutritious nourishment, in this edition of Flavors we'll offer up some enticing ideas, tasty tips, and appetizing advice on cating wisely. To start you off, here are some tips trom the Dicticians of Canada: @ Be realistic. Healthy eating is the average of what you cat over me — aor one meal or one dav’s intake. Adopting a healthier patrern of eating means making smal] changes in the type and amount of food you buy, prepare and eat. @ Be adventurous. From the sweet basil of lialy to the piquant lemongrass of Thailand, let your tastebuds sample the cuisine of different cultures. Tasting foods from around the world adds vari- ety and appeal to your meals. @ Be flexible. If you skip breakfast and work through lunch you're liable to cat everything in sight when you get home. Then you wonder why your energy level is low and your weight fluctuates. It’s because you're’ fueling your body once a day and expecting top performance throughout. No matter how busy you are you must cat regularly and balance your meals. @ Be sensible. All or nothing thinking wot get vou very far. If your goal is good health and energy, fecl free to enjoy all foods, just don’t overdo it. Your stomach holds about two to three cups of food so treat it gently. @ Be active. It doesn’t have to mean spending hours at the gym or buying expensive exercise equipment. It means doing activitics you enjoy and thar fit into your lifestyle. Aim to get active for 30 minutes cach day. Start by fitting in three 10-minute segments. It all counts. Gradually add more vigorous activities and be active for longer peri- ods of time. Not as bad as you thought, is it? Remember, good nutrition means different things for different people — so have fun as you explore your path to better nutrition. Sunday, February 22, 1998 — North Shore News — 27 EVERYTHING DONE RIGHT Baked Silnon with and G: hatney Gress 2x8 02 salmon fillets 6 07 fresh bread 2 pears 1/2 cup chapped leeks I cup Mango Peach Chutney 2 tsp. butter Met hatte rina pan. Add chopped leeks and red fresh bread. kin down one a baking tray. Spread with crust and bake at 400°7F for 15 toe 20 ninntes.

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