Page 8
January 28th, 2010
Valley News
and Views
Careful Not to
Show Behavi"
Garden-Robinson, Food and Nutrition S~alist,
"Morn, I'm so tired. I've
been cooking! I made fudge
and cookies," my 6-year-
old pink-cheeked daughter
announced as she entered
the family room, rubbing her
arms.
I looked up from my
newspaper hoping the
cooking had occurred in her
play kitchen and not in our
real kitchen.
"You have to stir really,
really fast. My arms are sore!
Mama kept telling me to stir
faster!" she continued.
By this time I figured out
that she was talking about
her new cooking video game.
The game includes a helpful
but strict "virtual mama."
My l 1-year-old daughter
entered the room and flipped
on the TV. She surfed to a
cooking contest on the Food
Network.
Since my days are spent
teaching and writing about
foodandnutrition, I generally
skip cooking games and
cooking shows. My daughter
was in possession of the
remote control, and I sat
cozily in my chair. Therefore,
I watched cooking shows all
evening.
OK, I was learning to knit,
so I wasn't exactly spellbound
by the screen.
I listened to the high
drama of some of the cooking
shows. On one show, the
contestants received unusual
assortments of ingredients
to blend into menu items.
Eel and mango, anyone?
On another show, in
a victory for safe food
handling, one contestant
was eliminated for cross-
contaminating with raw
chicken juice. The contestant
was angry and tearful as she
left the stage.
I found myself wondering
about some things. Are TV
chefs modeling the right
food safety behavior? Are
cooking games and cooking
shows really teaching people
about food or are they just
entertainment?
I found a couple of recent
studies. One examined a
chef's food handlingbehavior
and the other studied the
influence of cooking shows
on the viewers' behavior.
Texas Tech researchers
assessed the food handling
behavior of TV chefs. They
viewed 49 TV shows, using a
code sheet to record positive
and negative behaviors ....
On the positive side, they
noted 118 positive incidents,
such as using a food
thermometer and proper
hand washing. However,
the researchers noted 460
negative incidents, such as
licking fingers, not washing
'fruits and vegetables and
skipping hand washing.
Granted, preparing food
in front of a TV camera with
a limited amount of time
does not give you much of an
opportunity to lather your
hands for 20 seconds.
That wouldn't be very
exciting to watch unless
the host told a couple jokes
or sang a song. Maybe that
wouldn't work, either.
AColorado StateUniversity
study examined the impact
of a TV cooking show on 100
college students. Most of the
students lived off campus.
Overall, the researchers were
trying to learn if the shows
improved the students'
knowledge and increased
the amount of fruits and
vegetables they ate.
Half the students watched
four episodes of a cooking
show developed for the study,
while the others watched
four episodes about sleep
disorders. The students who
watched the cooking shows
improved their knowledge
of fruits and vegetables.
However, they did not
change the amount of fruits
and vegetables they ate. potatoes, onions, peppers,
We certainly can learn Parmesan cheese, salt and
fr6m food-related shows pepper. Heat olive oil in a
and potentially become nonstick skillet over medium
more adventurous with our heat and add potato mixture.
cooking. However, next time Press flat with a spatula.
you watch a cooking show Cook uncovered for one
on T~, watch for unsafe minute. Cover and cook two
behavior and be sure not to minutes. Remove cover and
copy it. continue cooking for three to
Here's a recipe to try in four minutes, but don't stir,
your own kitchen. It features until a brown crust forms
several colorful vegetables on the bottom. Check for
and helps you on your way brownness by gently lifting
to eating moreveggies, an edge with the spatula.
Potatoes O'Brien Serve immediately.
Makes four servings. Each
4 medium red potatoes serving has 180 calories, 32
6 scallions cut into 1/2- grams (g) of carbohydrate
inch slices and 4.5 g of fat.
1/2 small green pepper, (lulie Garden-Robinson,
1/2-inchdice Ph.D., L.R.D., is a North
Dakota State University
1/2 small orange or red Extension Service food
bell pepper, diced and nutrition specialist
2Tbsp. grated Parmesan and associate professor in
cheese the Department of Health,
Nutrition and Exercise
Salt and pepper (as Sciences.)
desired)
1 Tbsp. olive oil
Ode to Nort Dakota
Boil potatoes until just by Little ale
done; chill in cold water
and drain. Cut into 3/4-inch 1
dice. In a medium bowl, toss
We reserve the right to limit quantities, Net ali ~le items available at all parti~pat~ng steres
Star~ing and e{~ding dates may vary by stere Not respensiNe for graphic of typograph~l errors
SALE PRICES GOOD JANUARY 27 - FEBRUARY 2
PHONE
70 -454-38 | 1
DRAYTON, NORTH DAKOTA
HOURS:
Monday-Friday 8:00 A.M, TO 8:00 P,M, / Saturday 8:00 A,M. TO 6:00 P:M,
Sunday 9:!5 A,M. TO 4:30 P.M,
Assorted ~ LAYS
ORTEGA KRAFT HEINZ ASSORTED
DOLE TACO MIRACLE. TOMATO DiROTOS
PINEAPPLE SHELLS WHIP KETCHUP CHIPS
Snickers or Mllty Way Assorted $299 Joan or Arc Assorted
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............ ozs, Mustard .................. tO.Sozs, $399
Kraft ~ i '1~ Chicken of the Sea
Marshmallows ........... 10,5ozs, Light Chunk Tuna .......... 5ozs,88¢ A'I Steak Sauce ..........,ooz~.
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Whole Tomatoes ...... ~4 5"ozs, Salad Dressings 16ozs. ~ Napkins ................. 250 count
JOHNSONVILLE ASSORTED
POLISH SAUSAGE,,,
RUMP ROAST,, Per lb.
1 1 1
~ ;; JOIB MORRELL - 6-10 LB. AVERAGE
HAM PORTIOi'IS,,,,
Fall-Off-The-Bone $2" ~st;;~sen Pickles perJa $29'
Lunch Meat ................ 9 ozs. .., r
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$i49
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John Morrell Heartland Farms
$2w
Cocktail Smokies ....... 14 ozs. Stew Meat ................. ~e~ ~b
Oscar Mayer Z/$500 Boneless $24e
Wieners ................. le ozs, Pork Sirloin Chops ........ Per lb
BRAEBURN WHOLE 8 ozs
APPLES ...... I MUSHROOMS....
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JUICY Per lb.
CANTALOUPE ........
~ed $1 28
Radishes .................... 1~.
Yellow $ I 09
Onions .2 lb. Bag
Fresh
$3z~
Asparagus Per Bunch
CASS CLAY
ORANGE JUICE '
/$4oo
64 oz&
CASS CLAY ASSORTED
3E CHEESE
s 8p
OASS CLAY
WHIPPING CREAM
eese Whiz .............. ~5ozs, I,~
Case Clay Assorted $ I 99
Chips Dips t20ZS l
Case Clay $1 99
Chunk Butter ........... 1 tb, Chunk
KRAFT
WHIP
ZS. ,
TYSON
ANYTIZERS WINGS
$ 88-
11 ozs,
Old Orchard z/$3oo
Orange Juice ........... ~2ozs, '
Rhodes Texas White $*!~ 49
Dinner Rolls .............. 24 Count
Tyson *~o.e~ $2,1111
Breast Nuggets ......... 10-t3 ozs.
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TAKE ADVANTAGE OF GREATER SAVINGS WHEN
YOU REDEEM YOUR SHOPPER'S CASH CARDS
.... ii iii
It's vinter in Nort Dakota
And da gentle breezes blow,
Seventy miles an hour
At twenty-five below.
Oh, how I love Nort Dakota
When da snow's up to
your butt
You take a breath of winter
And your nose gets
frozen shut.
Yes, da veather here is
wonderful
So I guess I'll hang around
I could never leave
Nort Dakota
Cuz my butt's froze to da
ground!
we-e- gdaoku
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