ST. JOHN'S (UPC) — Many Newfoundland ‘high school students have stopped taking _ French language courses because they found them “boring and inadequate,” a said. Thursday. The report. was commissioned by the Newfoundland | “chapter of ‘re nch classes Canadian Parents tor French and was financed by the federal Secretary of ‘State, provincial CPF. director Rosemary Williams -said. ‘The study was prompted -by an earlier report that in- dicated nearly 75 per cent of students reaching grade seven during the past five years elected to -replace French-language instruction’ THINKING SLIM | some spice to your diet with other subjects. Of 3,400 students Williams said, most were “generally favorable to taking French language education, but the present approach to French in the province's schools is seen by students’ as boring and The students © inadequate.” said one of the main reasons for taking French was to It may be true that nobody mustard and roll around shapes, yogurt or reduced ever died: of. boredom, but monotony. ‘has * been the demise of ‘a. dicte7’s item of m re a a pickle .slices or..sanerkraut bundles — great finger food. And if you invest in a wide- good intentions. If variety is “mouth thermos, that leftover ~ the spice -of life, that goes doubly so for the weight loser. So if you carry a lunch to, work or school and are chili, stew or casserole can be a satisfying hot lunch. On the other hand, who calorie mayonnaise, protein foods such as chunks of cheese, tuna, salmon or “chicken, Canned shrimp or ~ sliced beef franks, with a lit- tle onion and celery for crunch, are the ingredients for great lunchean salads. Or tired of the same old cottage said that cold maim dish sal- make up a chef salad with cheese and celery standbys, ads are_ just for summer? greens and strips of ham, why not experiment? “With a Kittle creativity, you can prepare a bag lunch that will make even non- dieters take notice! If sandwiches are your thing, try varying the type of bread you serve them on. Pita bread, English muffins, hard rolls, frankfurter buns and raisin bread all make great accompaninients for sandwich filling. Just be sure to note the correct number of bread servings on your © menu plan. To. go with a. sandwich - * with a difference, vegetables with a difference: crisp, raw green ‘beans, cauliflower or broccoli flowerets, mushroom slices, cherry tomatoes. Tonight's leftovers are easily tumed into tomor- row’s dict lunch. Cold herbed roast chicken,’ sliced roast beef, turkey or ham maké terrific ‘noon “hoor™ fare. For a special treat, spread thin roast beef slices. with . AS tLe. ere sac Mes HOUSE Be ACEIP UL, Macaroni or pasta in various 1E-MATURE RE-ROOFING turkey, roast beef or cheese, PREVENT surveyed, Mrs. . ‘learn to speak the language, “but the present program emphasizes written French and doesn’t give students verbal fluency,” she said. The CPF report urged the province to start French courses in primary grades, make the instruction more interesting for the students, and give greater emphasis to oral language skills. with a low calorie dressing. A one-ounce roll and beverage rounds out the meal. Don’ t let your diet die an untimely’ death from lack of | imagination. 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