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Food z?T. * / Nutrition information now on packaged meats Take a walk down today's supermarket meat counter and what do you see? Rows of neatly wrapped and packaged meat cuts. There may be as many as 300 different kinds. Each package has a label Which identifies the meat, provides the wholesale and retail name, and, of course, gives the weight and price. / The label information is helpful when making meat selections. However, many of today's shoppers want even more information on meat. They'e concerned about how many calories a meat cut might add to their daily diet. And they want to know what nutrients are in the meat they buy. This information isn't evident just by looking at a particular cut of meat in the supermarket meat case. To provide shoppers with more nutrition information on meat, an easily understandable chart has been developed for each meat cut which graphicly shows its nutrient content. Meat retailers can place these charts right at the meat counter. The complete nutrition information program is called "Meat Nutri-Facts." It was developed jointly by the National Live Stock and Meat Board, the American Meat Institute and the Food Marketing Institute. The nutrition information included on each graph includes total calories, total fat (with a breakdown of saturated, monounsaturated and p o l y u n s a t u r a t e d f a t s ) , cholesterol, sodium, protein, iron, zinc, thiamin, niacln^uid vitamin B-12. This information is based on va cooked, trimmed, three-ounce serving of each meat cut. One of the most important benefits shoppers have when using the Meat Nutri-Facts program is the direct information on calories. Because calorie information is important to consumers, it is highlighted in the Meat Nutri-Facts chart, and is listed first on the graph. Calorie comparisons on the graph are made using 2,000 calories per day as the standard. That's the midpoint of the 1,800 to 2,200 calories recommended for adult the women ages 23 to 51 by National Academy of Science. Fpr more information on this new nutrient information program, send a self-addressed, stamped, business-size envelope to Meat Nutri-Facts, Dept. TKES, Meat Board, 444 N. Michigan Ave.,"Chicago, IL 60611. Allow six to eight weeks for delivery. The following meat cuts are under 200 calories per 3-ounce cooked, trimmed serving: 160 166 158 167 185 182 190 Round Steak Top Round Bye Round T$oheSteak Porterhouse Steak Tenderloin Flank Steak (U.S.D A. Research) PORK Whole Leg Leg, rump half Loin, crater loin Tenderloin Canadian-Style Bacon Boneless Ham (5% fat) Boneless Ham (11% fat) (U.S.D.A. Handbook 8-10) LAMB Shank Half Leg Roast Sirloin Roast Loin Chops Blade Chops Foreshank (Journal of Food Set. 49(85): 1233-1239and 1257) 18$ 183 166 187 187 196 141 157 140 151 156 173 188 196 168 IMW.GtrfieM Suite 106 Libcrtyville, IL 312-367-0072 Kenneth R. Marguto, M.D Rheumatology • Arthritis Diseases of Joints a Spine Rheumatism V Professional Buiidino / Medical Center Orive Route31 & Bull Valley Rd. McHenry, IL I15-344-00M Snacks Sometimes serve juice with cut-up fruit at the bottom of the cup for a surprise finish. Freeze juices to make your own popsicles (or ice cubes, with the addition of cut-up fruit). '• • * For a change of pace, try fruit nectars. They're thicker than Juice because of the pulp content, but can also be thinned with water or frozen for popsicles. Or serve over crushed ice in a bowl for "snow." Pop, that perennial favorite, sup­ plies kids with nothing but an over­ dose of sugar. You can give kids the fizz they love by combining one part fruit juice with three parts club soda. The after-school munchies can also be soothed with a filling, nutri­ tious drink, and a blender serves up a variety of special treats. With milk, juices, yogurt, ice cream, and fruit on hand, the possible combina­ tions are endless, ilere's some sug­ gestions to get you started. In all cases, add liquid first and blend un­ til smooth. • Blend 2 large bananas, sliced, "with six ounces frozen cranberry juice. Pour into parfait glasses and sip with a straw or eat with a spoon. • Combine one cup milk, one • Combine one and otie-half cups milk, one-fourth cup smooth peanut butter, and 1 tablespoon honey. • One cup milk, a few ounces vanilla pudding, and one-half cup blueberries. • For a strawberry shake, com­ bine one banana, one package frozen strawberries, and one quart milk. • For a fruit milk shake, combine one-third cup frozen orange or grape juice concentrate, one-half cup pow­ dered milk; three-fourths cup water, and one-half cup ice cubes or crushed ice. For variations, use oth­ er fruit juices instead of water. • Blend one cup plain yogurt, one cup orange juice, one ripe banana, and two tablespoons honey. • Combine three cups water, six ounces frozen orange juice concen­ trate, thawed, one cup powdered dry milk, with the optional addition of nutmeg, egg, and banana. • Blend any flavor yogurt with 1 cup milk. • Combine one banana, one cup Baruia Price 'til 1st Stow •; * --j^ v ,• • ffiL. U< .r' •» % 6H0STBUSTERS Daily 1:15,3:20,5:2S, 7:30.9:40 DAY OF THE DEAD (No one under 18 Admitted)" Daily 1:45,3:45,5:45,7:50,10 VACATION Daily 1:50,6,10 FRIGHT NIGHT Daily 3:50.7:40 _ • No Bargain on either show yg-MHiPAlJlfl- -'U"i Si .v i'^.1 PEE WEE's BIG ADVENTURE Daily 2:30.4:20,6:10,8,9:45 . . . . • 'v.jy RETURN OF THE LIVING DEAD Daily 2:30,4:30,6:20,8:15,10:10 AFRICAN NIN1A Daily 1:30,3:15,5:15,7:15,9:30 (Continued from page SB) milk, one egg, and malted milk powder. • Blend three-fourths cup milk, one-fourth cocoa or carob powder, two teaspoons honey, and an ice cube. • Blend one CUp milk, yogurt, or ice cream with a peach and strawberries. YOUNG HONG : KARATE INSTITUTE BEGINNERS SPECIAL Individual lessons for beginnon, only $35 por month for as many lessons as you like. H- - J8 • THERE MUST BE A REASON... f psopk cons from all Mcttewj County! H- - J8 • ST. 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J I - : I • •• I Crystal Lake Herald McHenry Plaindealer Dally Sentinel Cardunal Free Press \ ^7803PyottRd;i 3812W.EImSt. _ ; 109S.Jefferson \ ^7803PyottRd. Crystal Lake, III. | 60014 - McHenry, III. 60050 Woodstock, tit. 60098 Crystal Lake, lit. • 60014 | t