New around here
Thomas C. Starting is the new Agricultural
Stabilization and Conservation Service (ASCS)
Director. Starling has come to Hoke County after a
two-year stent as Director of the Moore County of
fice. Having been with ASCS for almost 10 years.
Starling has also worked in Cumberland County as
a Compliance Supervisor. "It 's like coming home, "
Starling said, adding that he has been coming to
Hoke County for about nine years on assignment.
The 38-year-old Starling is currently living In
Cumberland County but will move to Hoke soon,
he said.
Root system key to good tobacco
Ripe tobacco of sound quality
will be one of the keys to moving
maximum returns in 1985.
Producing tobacco that has
market demand is closely tied to
practices that aid the development
of healthy root systems.
Suggested practices outlined in
this news article are designed to in
crease efficiency and get the crop
started in the right direction.
Don't Neglect Seedbeds
(1) Control Plant Bed Diseases
-The four most important diseases
to watch for during the plant bed
season are: blue mold, anthrac
nose, dam ping -off, and mosaic.
The first three are favored by poor
\
Extension
News
Willie Featherstone Jr }
County Extension
Chairman
drainage conditions around the
bed area.
Therefore, their occurrence may
be reduced by providing adequate
drainage. Mosaic can be prevented
by avoiding the use of tobacco pro
ducts of all types while working in
the bed area.
(2) iMe
Plastic Cover - Check plant bed*
often on clear days when the air
temperature is 75? or higher.
Plants up to the size of a quarter
can stand a maximum temperature
of 95 o-100? F. Plants larger than a
quarter can stand a maximum
temperature of 110M150 F. Heat
injury can be avoided early in the
season by irrigating over the covers
for ten to fifteen minutes to lower
the temperature under the cover.
Late in the season the covers
should be removed.
(3) Correct Plaat Bed Nitrient
Deficiencies - Nitrogen and sulfur
deficiencies often occur on coarse,
"Ofll-dl allied suns during ' periods
of high rainfall.
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-
March is time to remember
basics of good nutrition
March is National Nutrition
Month, and we should all take
time to recognize the importance
of good nutrition.
There are many obstacles that
you have to face when you try to
provide your family with a nutri
tional diet.
Consider the obstacles: More
than 10,000 food products con
front you at the supermarket, con
flicting claims abound about what
foods are good' and bad for you,
someone in your home probably
either wants to lose or gain weight,
etc.
USDA has published a Daily
Food Guide to help make your job
easier. THe guide divides common
ly eaten foods into four groups ac
cording to the nutritional contribu
tions they make. The suggested
number of servings in the Guide
average about 1200 calories, pro
vide adequate protein, and supply
most of the vitamins and minerals
you need daily.
You can personalize the Guide
by fitting it to your calorie needs.
All foods, except water and non
caloric drinks, have calories. There
are some foods that give you little
but calories, and others that give
you calories plus nutrients. How
many calories you need depends on
how much energy you use up.
Generally, older people need
fewer calories than younger peo
ple, women fewer than men, and
bridge players and bookkeepers
fewer than tennis players and con
struction workers.
If you are gaining unwanted
weight, cut down first on portions
of fats and sweets or foods that
give you fewer nutrients but many
calories. If you are still gaining
weight, cut down on portion sizes
from the food groups. Cut down
-but don't cut oat. Select the lower
calorie foods within each group.
Remember the Guide gives you
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On the
Front Burner]
Alice Pettitt
Home Economics
Agent
minimum daily requirements of
nutrients.
Vegetable Fmit group
Four basic servings daily. In
clude one good vitamin C source
each day. Also frequently include
deep-yellow or dark-green
vegetables (for vitamin A) and
unpeeled fruits and vegetables and
those with edible seeds, such as
berries (for fiber).
Includes all fruits and
vegetables. Count Yi cup as a serv
ing, or a typical portion ? one
orange, half a medium grapefruit
or cantaloupe, juice of one lemon,
a wedge of lettuce, a bowl of salad,
and one medium potato.
This group is important for its
contribution of vitamins A and C
and fiber, although individual
foods in this group vary widely in
how much of these they provide.
Dark-green and deep-yellow
vegetables are good sources of
vitamin A. Most dark-green
vegetables, if not overcooked are
also reliable sources of vitamin C,
as are citrus fruits (oranges,
grapefruit, tangerines, lemons),
melons, berries, and tomatoes.
Dark-green vegetables are
valued for riboflavin, folacin, iron
and magnesium, as well. Certain
greens - collards, kale, mustard,
turnip and dandelion ? provide
calcium. Nearly all vegetables and
fruits are low in fat, and none con
tain cholesterol.
Bread Cereal Group
Four basic servings daily.
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enriched or fortified products.
(But include some whole grain
bread or cereals for sure!) Check
tables. Includes all products made
with whole grain or enriched flour
or meal; bread, biscuits, muffins,
waffles, pancakes, cooked .or
ready-to-eat cereals, cornmeal,
flour, grits, macaroni and spaghet
ti, noodles, rice, rolled oats, barley
and bulgur.
Count as a serving 1 slice of
bread; Vi cup to H cup cooked
cereal, cornmeal, grits, macaroni,
noodles, rice or spaghetti; or 1 oz.
ready-to-eat cereal.
These whole-grain or enriched
foods are important sources of B
vitamins and iron. They also pro
vide protein and are a major
source of this nutrient in
vegetarian diets. Whole-grain pro
ducts contribute magnesium,
folacin, and fiber, in addition.
Most breakfast cereals are for
tified at nutrient leveb higher than
those occurring in natural whole
grain.
In fact, some fortification adds
vitamins not normally found in
cereals (vitamins A, B", C, and
D).
However, even these cereals, if
refined and other refined products
(enriched or not) may be low in
some other vitamins and trace
minerals, which are partially
removed from the whole grain in
the milling process and are not
added. For this reason, it's a good
idea to include some less refined or
whole-grain products in your diet.
MUk Cheese Group
Basic servings daily (based on
servings of fluid milk).
Children under 9 2 to 3 servings
Children 9 to 1 2 3 servings
Teens 4 servings
Adults 2 servings
Pregnant women 3 servings
Nursing mothers 4 servings
Includes milk in any form:
whole, skim* low/at, evaporated,
(See FRONT BURNER, page 5B)
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