Random Sampler


In Defense of Macaroni

Macaroni has a reputation of being low in food value. But this chart shows that it’s a fairly good source of several nutrients, especially when combined with other foods (such as cheese). Compared with a baked potato, it has a few more calories—but also more nutrients.

(All data is for 1 cup portions, and recommended allowance figures are for an average person aged 22 to 35.)

Nutrient

Recommended Daily Allowance

Macaroni

Macaroni with Cheese

Potato

Protein

50 Grams

6

18

3

Calcium

80 Milligrams

14

398

9

Iron

15 Milligrams

1.4

2.0

0.7

Riboflavin

1.6 Milligrams

.14

.44

.04

Niacin

15 Milligrams

1.9

2.0

1.7

Calories

2,500

190

470

90

“He Never Sends Me Flowers”

He never sends me flowers,
No chocolates to surprise me.
His message that he loves me
Is received each time he “eyes” me.
He never writes me poems,
No valentine to treat me.
Assurance that he loves me
Smiles out each time he greets me.
With soft unspoken glances,
He never lets me wonder.
I know he truly loves me,
So who needs pearls or thunder?

Eileen Starr

For Healthy Bread

Question: How does baker’s bread compare nutritionally with home-baked bread? Lois J. Masters, Condon, Oregon Answer: A one-pound loaf of white, commercially processed bread contains 1220–1247 calories, while whole wheat contains 1093–1102 calories. An average slice of white bread weighs about 23 grams and contains 62 calories. Home-baked bread is usually heavier and contains proportionately more calories.

Enriched baker’s bread would be nutritionally superior to home-made unenriched bread, but no one challenges the superior taste of home-baked bread—and most is baked with enriched flour. To improve nutrition, it has been recommended that 16 percent soybean flour be added to home-baked bread flour to give it a better balance of amino acids. If this were done, the bread would serve as a primary source of protein as well as of carbohydrates. Dr. Dean C. Fletcher, director, Section on Food Science, American Medical Association, and his wife, Ann

Food Storage—Keep It Clean

Someone recently wrote me that he had had a two-year food supply for over 15 years. He asked if I thought it would still be good. It was some kind of a concentrate packed in foil; when he examined it, it was found to be full of worms.

The United States Food and Drug Administration recommends that your food supply be able to pass the same inspection required of industry. Check these items:

1. Do you have any food stored under the sink? Are there sacks of potatoes, onions, canned goods, flour, or any other food there? If so, you are already in violation. Food stored in these cabinets attracts insects and rodents that enter around openings in the pipes that are almost impossible to seal.

2. What about the open surfaces in the kitchen? Do you have an open bottle of milk, thawing meat, or the frozen leftovers for tonight’s dinner sitting on a counter top? Again, you are in violation. It takes only seven hours at room temperature for one bacterium to multiply to over two million. These things should thaw in the refrigerator and remain there until used.

You probably thought refrigeration would destroy most bacteria. Not true. Refrigeration slows bacterial growth if temperatures are right, but it does not stop it. Almost all refrigerators have bacteria growing in the box, so open dishes easily become contaminated. Some foods deteriorate faster than others in the refrigerator and should not be kept for more than one or two days. Such foods include gravy, stuffing, broths or soups, potato and macaroni salads, poultry, fish, liver, kidney, giblets, and brain. The temperature in a refrigerator should run about 40 degrees fahrenheit (18 degrees centigrade) and should not go over 45 degrees fahrenheit (21 degrees centigrade). The freezer should be at about 0 degrees fahrenheit (-32 degrees centigrade). Make sure the door gaskets don’t leak. Keep the freezer and refrigerator clean, and wipe with a good disinfectant from time to time.

3. What about the breadbox? Bread normally keeps fresher at room temperature than it does in the refrigerator, but mold grows faster at room temperature. If you bake your own bread it is even less protected against mold. Keep bread frozen until you are ready to use it. Then keep out only what you need at room temperature. Always keep food away from the stove, because higher temperatures increase spoilage.

4. Now to the storeroom. Is it cool and free of dust? Do the cans or bottles stick to the shelves? Do any of the cans bulge, or are they dented? Are any of the foods labeled “refrigerate”? For example, some cheeses must be stored in the refrigerator, even though they come in cans. Dust may contain bacteria, so keep cans clean or wash them carefully before opening. Bulging, leaking, or dented cans are probably spoiled. Throw them out or return them to the store for replacement. Don’t taste food from these cans. It could be poisonous even though it tastes all right. Mark the date of purchase on cans, then rotate their use. And don’t store foods you don’t normally eat. Dr. Dean C. Fletcher, director, Section on Food Science, American Medical Association, and his wife, Ann