August 8, 2002

Prairie Fare: A Trip in Time

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Our windshield wipers couldn’t keep up with the pouring rain as we drove down the unfamiliar city street in search of a restaurant. Then the tiny dining car came into view. We paused before leaving our vehicle, hoping for a reprieve from the cloudburst. Our grumbling stomachs won.

My husband, our two kids and I raced through the drenching rain to the door. Dripping wet, we were directed to the only open booth. The grip of my new tennis shoes was no match for the greasy, wet floor. I slid across the floor to the booth.

I thought I had stepped back in time. We read with interest about the celebrities who had eaten at the diner in its 65-year history. I dropped a quarter in the jukebox, and records from the 1950s dropped creakily into place, filling the small space with nostalgic tunes. If I squinted a little, my husband, with his wet, slicked-back dark hair, even looked a little like Elvis.

The food was tasty, and our kids ate without coaxing. We’ll remember the experience.

We each ate a week’s supply of fat that night. Was I concerned? I would be concerned if we ate that way every day. But our fat-laden meal was not cause for a family supply of blood cholesterol-lowering medication.

Lately the benefits of low-fat diets have been questioned. Articles have appeared in major newspapers. TV stations have picked up the controversy. People promoting high-fat, high-protein, low-carbohydrate diets have proclaimed they were right all along. Critics have questioned the wisdom of the USDA Food Guide Pyramid.

Which eating plan is "the best?" Research continues. Numerous research studies have shown that diets high in fat, especially saturated fat, over time can contribute to heart disease. Scientists from University of Texas Southwestern Medical Center recently reported that low-carbohydrate, high-protein weight loss diets increase risk of kidney stones and may increase risk of bone loss.

What about the Food Guide Pyramid? It hasn’t been "scrapped" by nutrition experts. The key points were based on years of research and debate. Besides, the population as a whole isn’t even following it closely. Many still don’t understand what it means.

Is it fair to partly blame America’s current obesity epidemic and other health issues on a triangle-shaped diagram? Or are other factors contributing to America’s collectively expanding waistline? Are we getting less physical activity compared to years gone by? Do we eat larger portions in restaurants? Do we have computers and other devices that promote a sedentary lifestyle?

If your eating plan needs an update, consider these recommendations: Aim for at least three daily servings of whole grains (of the six or more recommended grain servings), such as whole wheat bread and oatmeal. Enjoy five to nine daily servings of a variety of colorful fruits and vegetables. Round out your menu with protein sources like lean meat, chicken, cooked beans and low-fat calcium-rich dairy foods.

Remember variety, moderation and balance as keys to a healthful diet. Here’s a recipe to enjoy with some of summer’s fresh produce like carrot sticks, lettuce salad and strawberries. It’s from www.smartbread.com. 

Italian Sloppy Joes

1 lb. lean ground turkey breast (or extra-lean ground beef)
Cooking spray
1 tsp. olive oil
1 small onion, chopped
1/2 medium green bell pepper, chopped
1 28 oz. bottle pasta sauce
1/2 tsp. ground pepper
6 whole wheat hamburger buns

Brown and drain meat. Spray a large skillet or medium saucepan with cooking spray. Heat the skillet or saucepan on medium and add the olive oil. Add the onion and pepper; cook until soft, approximately 5 minutes. Add the cooked meat and sauce; simmer until heated through. Season with pepper. While the sauce is simmering, split each bun in half and toast until lightly browned. Spoon one-sixth of the meat mixture on each bun and serve.

Makes 6 sandwiches. Each sandwich contains about 230 calories, 3.3 grams fat, 27 grams carbohydrate and 7.2 grams dietary fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu