: te

mii er EY Aen PEGE,

: )-g rent teas—~
: 2 aitferent cotfess

blended toy

Over 3000 priv: riv vate je blends.

‘ausomee bs Sevenaanonse

the?

| RESTAURANT.

ar)

ay veyburr rn

P08 Den ey eeesteae ©

and a menu featuring Oysters Kirkpatrick,
Oysters Florentine, Angels on Horseback,
Coquilles Saint-Jacques and Country Pate
at exceptionally reasonable prices. —
Appearing June 5 to June 17
Christine Needham

env99e

190 Esplanade at Chostorfiold, North Vancouvor.
Open 5 to 12 nightly, Monday to Saturday.

“Baa-boo Black Sheep |
have you any wool? —

The Best in Chinese Cuisine” at ]~
by Internationa! Chef. me
_ Chan Sing Fon “

Featuring
~ Phoenix Chicken Wing.

Beef Shank Hot Pot
With Chinese Mushrooms.
Plus Over 90 other Delicious menu items
~ Lunches 11:30-2:00

Open: Tues.— Thurs. Sun. 4:30-10: v0"
i Fri., Sat., 4:30-12:00
1933 Lonsdale , Nerth Van.
For Reservations Cail:

985-3222 :

rt we SO sad

Page 22 May 31, 1978 - North Shore News

Government and: industry
should “eooperate “to. put.”
eeded ‘nutrients in. foods.”
sold’ ‘in: restaurants and .
fast-food outlets, '.a- Rutgers ©
University: “professor: Said
recently. |

‘Speaking’ at ‘the: Kellogg”
‘Nutrition Symposium, Dr.
‘Paul A. Lachance admitted:
‘the foods people are eating at.

: adequate for. ‘calories and

: professor : ‘of. ‘nutrition © ‘and
‘physiology at the New Jersey |
‘University .said’ there: are

-_ often only marginal amounts .

Nope! !.

‘Steal ks, Seafood, Lamb, E |
Ribs and much i more. oe .
Onen for dinner 7 nights a week from 5.

rYy
attest

‘restaurants are. ‘*more than ©

 potatees .

vint these foods. . _

-“nutfitionists,

teachers,

“doctors: and health represen- _

tatives: of | government. at-

. tending the two-day sympos- |
jum sponsored © by. Meleee “

‘Salada Canada Ltd.

~be © supplemented =

ment: Ss.

QUESTION: Why. do some

‘main reasons. why: cooked

refrigerator, they: tend to

| fori’ excess sugar.

Another type of discolora-

_ tion is caused by the release

of enzymes from the potato.

cell. The potato cell breaks |
down at about 131°F and the -

enzymes are r eleased. These
enzymes are active only to

150°F. By boiling the pota-

toes. rapidly, this type of

also occur when cooked
potatoes are left exposed to
the air.
would reduce this problem.
These are the three dis-

reasons for discoloration in

potatoes, but it could also be |

a combination of several
factors. As well as the factors

| already mentioned, the var-

iety of the potato and the air
temperature during the last
weeks of frowth can effect
the colour of a cooked potato.

a

* floating restaurant.

Restaurant. |

3
Wy,

os
© searoon e™

° OF key. vitamins s and minerals.

‘said,

darken either dur-
ing. or after they are cooked? :

Careful covering |
before and during storage —

further processing.

‘ Canada’s most popular family operated

Our world renowned buffet has over 54

varieties of exciting seafoad dishes. Come and
enjoy a delightful evening of dining aboard |
The “Seven Seas” Floating | Seafood

While on board ship, enjoy a relaxing | moment
in our new San Pan Lounge.

Foot of Lonadale Ave.
North Vancouver.
Reservations Phone:
987-3344 or 987-6318 x '
* Open 4:00 p.m: to Mid-night.> : ae
Closed Monda

Enjoy Seafood at Its Best. |
O/O/UR/E a Cerereaye’ 2e/e/e2/a/ay/ee,

“The. situation |

’ The reasons: -for the trend
are several, Dr. Lachance . ©
“but social values and
a strong
~ emphasis on self and there-.~
_.. fore concern for ‘time for:
-. self? are. Prime. determin- -

fries and ‘soft drinks should :
_ ‘salads, vegetables, fruit and"
~ milk. The doctor said those -
-who eat away from: home.
‘tend instead to use vitamin -
-and mineral ‘Pills a as. supple-

lifestyles: with

-ants”’

years, one of every two. meals

in the. country. will: be: eaten ;
away | from home.:. cere

_- QUESTION: Fresh | aspara-
gus is now in season. Can.
. you.. give . me information
E : value? |
ANSWER: There ; are ‘three
- ANSWER: Fresh asparagus :
7 potatoes may - darken. One .
_ could -be: the. result of a~
"7 - chemical reaction during
I cooking which involves the |
3 sugar ‘and the amino acid.
| content of the potato. This
f} can be minimized by storing -
~"y faw potatoes at the proper
{| ‘temperature; that is between |
.40° - 50°F. When you store

wi them in a cold place such as.a-: of its ‘naturally low sodium

_Mmmtridionsl

is extremely low in calories, a

23% ounce ‘serving contains
only. 20 calories. This ‘size
serving would also contribute _
-approzimately 60% of your. ~
daily vitamin C. requirement, o

20% of | your _ vitamin A
requirement . well as

‘considerable amounts of the ©

vitamin B complex. Because

content, fresh asparagus: is
recommended for people on
salt restricted diets.

It is also.considered to.be
an excellent source of cop-
per, choline, and folic acid,

. some lesser known but very
‘important. ‘nutriets. Aspara-
gus contains cellulose which
- provides needed bulk to our

daily diet. In summaty,

_asparagus does contain many
darkening can be avoided. A —

‘blue-grey discoloration may

nutrients, so it is a valuable
addition to our menus. While

it is in! ‘ season andlow in

price, enjoy it!

QUESTION: What are the

. differences between regular
tinct and most common |

oatmeal, quick cooking cat-
meal and instant oatmeal?

ANSWER Regular oatmeal is
hulled and rolled, with no
There-
fore, most of the nutrients
are retained. It does require
a longer cooking time,
approximately AS - 20 min-

ya.

is. ‘being
ae ‘deerevaied by. the growing
_ tendency to eat. out” of the

‘The doctor was stig | house, he said. ee

> for. 30° per. cent of ‘the
-restaurant-

7 operators of large: franchise

even: bigger share. ae

every $3. allotted. for food ‘is

> fast-food. shops.. ‘That: -com=:
pares to $1.of every. $4 in:
a 198 and Si in every: $5 in

The Canadian Restaurant nt
Association” -has_- predicted a
--that..in- ‘thé next several

On behalf of my tantly & atatt
| would like to welcome you aboard

Fast food ‘outlets ‘account
: market : -and |

operations are looking for:s an

In the United States, aot of:

spent. in: restaurants . and

: 7 on "DR. PAUL A. LACHANCE
Dr. Lachance ‘said’ the .
: public knows the value of key .
ingredients: in the. diets. and
iS more open. to facts on food,
but people are” “often mis-
an guided”. |

utes over. ‘direct heat. The
quick. cooking . oatmeal. is.
hulled, rolled — and. partially
cooked. It is more nourishing -

. than most cold cereals, but .

has lower nutrient levels ©
than. ‘regular oatmeal. It .
requires 5 . minutes for
cooking. oa |

‘He said. ‘any food laws set _

| “up ‘by “government _ must.
“ recognize the reasons ‘for the

_ public’s eating: habits: and _
‘the choices they make. oo

Fresh citrus is subject to very

little vitamin.C loss during

shipping, storage and: ‘Pre- |
paration for gating.

- Question: Fresh vegetabl

th are so expensive right .

Conid T use frozen —

~ veetables and still serve my |

The instant oatmeal is

: steamed, rolled, cooked. and

dried.: ‘Many of the ‘nutrients_

that are sensitive to heat or
_are water soluble are likely to: .
“be reduced. This variety is

often sold with sugar and
flavors added. It is not as.

‘nutritious as the other types
of oatmeal..

Many cold -
cereals are just as nourishing .
and contain less sugar than —
instant oatmeal. .

_ QUESTION: I live ‘alone and.

often enjoy a fresh half
grapefruit ‘as part of my
breakfast. I wrap the remain-
ing half in plastic and keep it
in my refrigerator for the -.
next day. Will the vitamin Cc
content be lost? .

ANSWER: No, vitamin C is
protected in fresh citrus
fruit. This unique protection —

is the result of a substance |

contained in the fruit which
inhibits the oxidation of
vitamin C. The same subs-
tance prevents. discoloration.
of sliced avocados, bananas
and apples when they are
sprinkled with citrus juice.

Diamond Almas.

: family nutritious meals?

ANSWER: Fresh vegetables .
will be expensive .wniil cur
own local produce is on the
market. Carrots, » cabbage

and. turnip, which are ‘pre-
-sently available,,
valuable nutrients but .for ©

do. offer:

added | variety’ the fresh

‘broccoli, cauliflower, etc. is

too expensive for the average
_ homemaker.

‘Frozen. vegetables are a °

_ good buy in that they are less

expensive and there is no
waste in their preparation.
Nutritionally, they, are very
‘similar,. in. some «cases. the
frozen product may. even
have slightly higher nutritive
values than the fresh. 7

Frozen food manufacturers
go right into the fields at the
best time to harvest the crop.
They pick, clean, blanch,
drain and quick freeze the —
product right on the field.

' The whole process takes only

a few short hours, so the final
product is of very high
standard. Fresh produce that
has spent several days in
transit or in storage may
have lost some of its

; nutritional quality. So, there-

fore if you find the prices for
frozen vegetables helps you
keep to your food budget, do
not be.concerned about their’ |
nutritional value.

~ family
Gourmart
Imported and
domestic cheeses
Asserted
cold cuits

for 4 and wp

Family Gourmart
Wostlyan Mall

980-4121