(MMnutrition
Vitamin and tyjneral
Needs Change With Age
One challenge seniors face is
getting proper amounts of cer
tain vitamins and minerals, says
Mary Helen Gunkler, registered
dietitian and staff nutritionist
for Total cereal.
Current research indicates
that these are among the vita
mina and minerals that may be
of particular concern to seniors:
•Vitamin B6, vitamin B12,
riboflavin (B2) and folic acid
(folacin) are essential B vita
mins that seniors may need more
of for good health. Scientists
are currently trying to learn if
seniors use more of certain B
vitamins or if their bodies use
the vitamins less efficiently.
B-eomplex vitamins are neces
sary for almost every reaction
in every cell of the body and are
widely distributed throughout
the food groups.
• Adequate vitamin D, needed
to maintain strong bones, may
be e special concern with aging
because the skin becomes less
efficient at making vitamin D
from sunlight, which is the pri
mary source of vitamin D. Foods
rich in vitamin D include forti
fied milk and fatty fish.
• Calcium can play a role in
helping seniors maintain bone
mass so that bones do not be
come weak and fragile. Dairy
products are important sources
of calcium in the American diet.
• Seniors also should take steps
to assure adequate iron intake.
Because metabolism slows with
age, calorie needs decrease, but
iron needs remain the same.
Foods rich in iron include meat,
eggs, vegetables and cereals for
tified with iron, such as Whole
Grain Total cereal.
• Research suggests that with
aging, the body may develop a
decreased ability to absorb cine.
Therefore, greater quantities
may be needed from zinc-rich
foods, such as meats and some
vegetables. Also, look for cereals
fortified with zinc.
Gunkler concludes that a
dietitian can assess your over
all diet and show you what
changes will help make up for
possible nutrient shortages.
Paata And
Bacon Bake
This ia a simple dish
that can be prepared in
about 30-46 minutes at
the end of a busy day.
You may serve it as a side
dish or as a complete
meal.
3 strips lean bacon
2 quarts water
1 Up. salt
16-os. jar of processed
cheese
32 os. pasta shells
(your choice)
2 slices Italian bread
4 T butter
1 tap. garlic powder
In a luge frying pan,
cook bacon slices until
they are very crispy. Re
move the bacon from the
pan, place it on an oven
safe plate, and continue
to heat the bacon on low
in the oven until you are
ready to use it. Pour wa'
tar into a large three
quart pot and add salt
Bring water to a boil
While the water is heat
ing, rinse pasta in a col
ander to clean. As soon as
the water starts to boil,
add pasta and cook until
the water is almost com
pletely boiled off. Gradu
ally stir in the cheese
until the pasta is com
pletely covered. In a small
boiler, melt four T butter.
Add garlic powder and
mix thoroughly. Tear up
slices of bread into one
half-inch pieces, and drop
them into the butter-ear
lie mixture. Stir with a
fork until the bread soaks
up all the butter. Remove
the bread from the burner
before the bread starts to
bum. Ramove the bacon
strips from the oven and
crunch into little pieces.
Drop those pieces into
the pasta and cheese and
stir until they are evenly
distributed in the pasta.
Put the macaroni-bacon
mixture in a small casse
role dish, and top with
bread crumbs. Bake at
300 degrees for about 10
minutes, or until the
bread starts to brown.
V t9S2. Tribune Medie Services
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