C7-Sunday News, October 12, 1980

food

Nutrition Notebook

By JOAN FIELDEN

Many Canadians today are
questioning whether so-
called convenience foods
measure up to the
requirements of good
nutrition.

Responsible food
manufacturers and

processors fortunately’ have
shown that they are alert to
people’s meal planning
problems. It has been
demonstrated that they do
indeed plan to produce and
market foods which provide
service and nutrition.
Modern convenience
foods are often richer in
food value than _ food
prepared at home. For
example, white bread that
has been enriched contains
ample amounts of cereal
protein, calcium, iron and B

vitamins. Whole grain
breads, gaining in popularity
in more recent years,

contain the same elements,
and in addition provide
important fibres.

Compared to the kind of
bread grandma used to bake,
today’s modern loaf contains
greater amounts of iron,
calcium and important B
vitamins, while retaining the
same calorie and protein
values.

Canned and frozen fruits
and vegetables have also
proven their worth. Under
carefully controlled  stan-
dardized conditions, modern
canneries package quality
fruit and vegetables which
have been processed at their
peak of perfection.

It is now possible to
purchase all year round
foods which can provide
vitamins and minerals almost
equal to freshly harvested
foods.

Commercially processed
foods are definitely more

“The Best Itallan Food »
in Vancouver’.
iyou keep saying inat;
notmet..)

IL CAPPUCCINO
RISTORANTE
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669-0545
OPEN 5:30 p.m.
Closed Monday

CH

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nutritious than many of
those well-travelled foods
which eventually reach the
home-canning kettle’ or
home-freezer pack.

To make sure you get
what you want in con-
venience foods, always
check labels or wrappers to
see what the food inside
contains.

For example, before you
buy, make sure enriched
white bread contains extra B
vitamins and iron, that
margarine is fortified with
vitamin A, that frozen fruit
has sugar added, that apple
juice contains ample amount
of vitamin C.

Remember, convenience
foods should also mean good
eating values. Once this is
accepted, then you can
pursue your meal planning
role with confidence and
satisfaction.

fJoan Fielden is an in-
dependent home economist,
nutrition consultant for the
Bakery Council of Canada.
and a consultant to major
foods groups across the
country.)

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Convenience foods can still be nutritious

COL

IS PROUD TO INTRODUCE

COUNTER-TOP MICROWAVE OVEN

COMBINED WITH CONVECTION ELEMENTS

THAT MAKE COMBINATION COOKING POSSIBLE!

3 WAYS TO COOK FOR PERFECT RESULTS
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Microwave
The convemence of a microwave oven you can

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The tastest cooking method ever invented, microwave
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frozen converuence foods. and prepare delicious stews.
casseroles, and meats Fresh andtrozen vegetables
come out cooked to pertection And it s a tast. easy way to
reheat leftovers

The excellent browning and batung results that onty a
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The constant circulation of dry. hot air assures you of
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OTHER FEATURES INCLUDE:

1

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7? Touch controls with a
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Special defrost setting
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Cooking powers function WARRANTY
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Bring thts ad with
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Withm 3 months of purchase date we
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next Saturday
October 18

~S? 45 ascount

COLON Y_

HOME FURNISEEENGSS

1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY UNTH 9)

BONUS
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FREE DEMONSTRATION
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