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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Feb 13, 1990
Page
9
The article discusses how color affects consumer perception and quality cues in foods, noting natural and synthetic colorings and the controversial FD&C Red No. 3 used in fruit cocktail. It cites cancer concerns from consumer groups and FDA action, with experts from NIH weighing in.
Diane Stoneback notes the prevalence of natural and artificial food colorings from sodas to cereals and snacks. Florida Citrus Commission spokesperson Cathy Clay explains green tinged oranges may be ripe and color is added to appearances despite consumer education.
An analysis of shelf stable entrees finds most include about an ounce of meat per container. Chef Boyardee and Lunch Bucket meals are high in fat and sodium with limited protein, offering little more than small vitamin gains.
Fitzgibbons rates Chef Boyardee microwave meals including Beef Ravioli Lasagne Spaghetti and Meatballs Beefaroni and ABCs. The 7.5 ounce cans show 190 260 percent fat calories with 29 38 percent fat calories and 4 g fat for Beef Ravioli. Predominant fat and cholesterol data are not available.
Valentine's Day dessert pairs almond meringue hearts with raspberry cinnamon poached pears. The heart shaped shells bake slow until crisp, then are filled with poached pear halves and finished with raspberry sauce. Serves four.
The Good Health Newsletter notes most salt comes from processed foods and salt substitutes are mainly potassium chloride which may harm kidney function. Recommend using onion garlic powder lemon juice vinegar and low salt products. Carob offers lower calorie alternative to chocolate but often refined with sugar and fats.
The 1989 calcium RDA rises from 800 to 1200 milligrams for 19 to 24 year olds. Scientists cited a consensus that peak bone mass likely occurs at age 25 or later, even though bone length stops growing around age 18.
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