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April 6, 2006

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Prairie Fare: Sorting Through the Vitamin Maze

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

Julie Garden-Robinson
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“Mom, I need a vitamin,” my 10-year-old son said as we were eating our dinner.

“I need a vitamin, too!” my 7-year-old daughter repeated enthusiastically.

I thought a bit whether they really “needed” vitamins. I’m not with them as they make their food choices at school, but I know what they eat at home. This was a good time to review some things with them.

“Do you know what vitamins do?” I asked.

“They give us energy!” my daughter exclaimed.

“That’s pretty close, but vitamins don’t contain any energy, but they do lots of things for us. Some act like spark plugs in a car and help release energy from foods, so you can run and jump.”

They started to get the glazed-over “mom we’ve heard enough” look. I decided to wrap up the lesson as I dispensed a once-daily vitamin/mineral supplement into their cupped hands.

“You still need to eat different kinds of foods to get all the nutrition your growing bodies need,” I said. “This tablet is like the insurance we have on the car. Even though we have insurance, we still need to drive carefully. You need to make healthy food choices, too.”

They dutifully nodded, took their vitamin, finished their milk and went upstairs to play.

Vitamins and minerals are considered “dietary supplements” by the Food and Drug Administration (FDA). Dietary supplements also include herbs, amino acids, enzymes, fiber and other substances. They’re available in multiple forms, including tablets, capsules, softgels, gelcaps, liquids and powders.

About three-fourths of American households take supplements of some kind, resulting in multibillion dollars in sales.

Dietary supplements are not highly regulated. They are included under the “food umbrella” instead of the “drug umbrella” of FDA regulations. Unlike drugs, manufacturers do not have to prove a supplement is safe or effective before it goes on the market.

Certain people benefit greatly from taking supplements. For example, nutrition experts recommend that women who are pregnant or could become pregnant take a folic acid supplement to help prevent birth defects.

Most people aren’t eating an “award-winning” diet based on the nutrition goals for Americans. Therefore, a few years ago, the American Medical Association recommended a “once-a-day” type vitamin/mineral supplement as a general nutrition insurance policy. They also recommend that patients alert their health-care provider about any supplements they’re taking. For example, some herbal supplements interfere with prescription drugs.

Many supplements are “tailored” for different ages, genders and even races. Vitamin experts aren’t sold on the idea that all of these special formulations are really necessary, although the manufacturers claim they have supporting evidence.

It’s certainly possible to get all the nutrients you need from food. Supplements can’t fully make up for a poor diet. Food is complex and much tastier than pills.

Here’s a colorful, flavorful and vitamin-rich dessert. The fruits are rich in vitamin C, fiber and other phytochemicals (“phyto” means plant). The flour in the crust contains B vitamins and iron added during the fortification process.


Fruit Pizza

Cookie Pie Crust
1/2 cup margarine
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups flour
2 teaspoons baking powder

Cheese Spread
8 ounces cream cheese, nonfat or light
1/2 cup sugar
1 teaspoon vanilla extract

Fruit Topping Ideas
1 cup sliced strawberries or kiwi, bananas, pears, peaches or blueberries

Preheat the oven to 375 degrees. For the crust, mix the margarine, sugar, vanilla and egg until light and fluffy. Add the flour and baking powder, mixing well.

Spread mixture about 1/8-inch thick on a pizza pan, baking sheet or 9-inch by 13-inch pan. Bake for 10 to 12 minutes or until lightly browned and then cool.

For the spread, mix together the cream cheese, sugar and vanilla. Spread on the cooled cookie crust. Arrange the fruit on top of the pizza. Refrigerate until serving time.

Makes 12 servings. Each serving has 240 calories, 8 grams of fat and 35 grams of carbohydrate, 10 percent of the recommendations for vitamins A and C and 6 percent iron.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu


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