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Skinny French Fries
Submitted by / u iiu ( *m
(from Thi NtmAanritaQki)
INC.Rl DlfcNTS
•I medium piKiiocs, an in %irijn of Icn^tlmts*.
jIwmii 1 f2 in* h duck
I tal>l<*»po0ft «>•!
paprika
1/2 teaspoon luc 'air or lew
Pfcheat oven to 4 SO degree*. while cutting
potatoc*. keep «r»p$ m bow) id kc water totmp
Dram ami pat dry on papa towrb Krturn to bowl
and vp tinkle with oil Mi* with (until to distribute
oil evenly over potatoes Hake *»n cookie vhcet until
golden brown and temiet. about 30 40 mm . turn
mg frequently Sprinkle gencromb with paprika,
and iparrwgjv with light valt
Makes 4
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Ami • 114 of fc» ipc i cxjj I Mi 3.7| I iteiMry I 3
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I*rofcir* 'n Sodium 101 mg
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C jilvtum K*mg
Iron King
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First term Peer Health Advisors (left to right): Front row Joan Thom, Dawnie Scalf,
Jennifer Boyd, Andrew Taylor. Back Row Tashana Kotanowski, Danielle
Georgeson, Sarah Napier, Michelle Franceschi, Michelle Hanley, Norl Nakada.
Second term Peer Health Advisors (le»t to right): Nell Boyce, Gina Matter!, Tracey
Catalan, Twila Cain, Tabltha Keener, Jennifer Koch
Brain chemical composition
affected by nutrients in food
fif (nn* Mdttm
( un whjK you
cat a fleet your
moods, study
habits or sleeping
patterns?
is u iruc uui uu mimuip
which might he called smart
foods' can give vtni energy, make
you feel good or keep you alert?
The answers to the above spies
turns are yes Ris hard Wurrman of
the Massachusetts Institute of
Technology in the Nutrition
Action Health l etters sac's, It may
surprise some people to learn that
many food constituents can actu
ally affect the chemical compose
non of the brain.
Wurrman is a professor of neu
roscience and the director of the
Clinic Research Center at the
Massachusetts Institute of lech
oology In an article written by
Nutrition Action, he claims that
sshat sve cat does affect our bchav
ior.
Wurtman explains, many food
constituents can modify the pro
duetton or release of neurotrans
miners the chemicals that carry
signals from one nerve cell to
another” (NANI. Sept. 1 *>*>2).
1 here ate U) to K) neuro
transmitters that are used by the
ten million ceils of the brain I ivc
or six can Isc affected he nutrients,
says Wurtman, {NAH1 , Sept.
1992). I his shows that the food
choices vse make, bawd on stress,
hunger, boredom or even the
weather might do more than curve
our ap|scutes It just might change
the entire mood were in.
Since research lias shown that
what we eat and don’t cat can
affect how we are feeling to some
degree, here arc some suggestions
for optimum efficiency in fixing
the winter blues:
1. Start your morning with a
breakfast high in protein. Protein
can often be what you need to get
yourself going on especially cold
mornings.
Foods such as low fat yogurt
with fruit, a toasted bagel with
peanut butter or hot muesli with
warm milk arc an ideal beginning.
2. Stay clear of over-tired lunc h
es; they can often make you feel
tired and sluggish.
3. Elat dinner meals that arc
high-m carbohydrates, which tend
to relax and calm you for the
evenings. (treat high-carbohydrate
foods include: spaghetti with red
sauce, brown rice with vegetables
or chicken mxxllc soup w ith bread.
Wurtman concludes that it is
high carbohydrate foods, such as
pasta, whole-grain breads and
legumes, which as a meal will make
vou calmer and more efficient; he
does note, however, that the effect
of these foods is relevant to when
you cat them.
The following is a recipe for a
hot, delicious soup that is great for
lunch or dinner with friends. It can
be made for the moment or pack
aged to free/e for later. It's the per
fect way to beat the cold while
warming the soul.
Dr. Ds Minestrone Soup
I piece of lean bacon
1/4 cup olive oil
1 medium onion sliced thin
I carrot diced
I small potato diced
I small ;iiuhini diced
1/2 cabbage shredded
I stock celery
1 cup canned Italian tomatoes
1 can white kidney beans
2 cans loss salt chicken broth
{vegetable broth can be substituted)
1/2 pound small pasta shells
1 pinch oregano
salt and pepper to taste
lo make:
Brown bacon in soup, add olive
oil. Saute onion, carrot and celery
to mixture tor 3 minutes Add zuc
chini and potato and saute tor
another 3 minutes Add cabbage
and saute the rest of the mixture
until the cabbage is limp. Add
chicken broth, oregano and toma
toes, cover and simmer for 1 hour.
Stu and add drained kidney Iscans.
Simmer IS more minutes. Add
pasta, salt and pepper (to taste),
and cook until noodles arc done.
Serve hoc with grated parmesan
cheese and bread. Enjoy!
The Well Now Staff
Director of Health Education: Joanne Frank
fleer Health Advising Coordinator Annie Dochnahl
Health & Nutrition Counselor: Jane Katra
Editor of Well Now: Susan McAllister
Account Representative: Angie Windheim
Production: Ingrid White
Second Term fleer Health Advisors: Twila Cain, Tabitha Keener,
Neil Boyce, Jennifer Koch, Gina Matteri, I races' Catalan
First Term ltcr Health Advisors: Jennifer Boyd, Michelle
Franceschi, Danielle Gcotgeson, Michelle Hanley, Iashana
Kolanoss-ski. Nori Nakada, Sarah Napier. Dawncllc Scalf,
Andrew Taylor, Joan Thorn
The Well Now is a newsletter sponsored by the Student Health
Center and produced by the Health Education staff with the
assistance of the Oregon Daily Emerald.
All articles arc written by students and GTFs for the Health
Education Program.