Cape Gazette September 26, 1997: Page 59

September 26, 1997 Cape Gazette
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CAPE GAZETTE, Friday, September 26 - October 2, 1997 - 59 Infants and toddlers have special water needs We know that water is the most important nutrient for our body, and we've been told to drink at least eight glasses of water daily to keep our body functioning properly. But what about children, espe- cially infants and toddlers? "Infants and toddlers have the same, if not greater, need for good hydration as adults," according to Susan Kleiner, Ph.D., R.D., a nu- trition consultant and author. "To keep their hydration level bal- anced, infants and toddlers must take in the same amount of fluid as they lose." And, because of their body size and make-up, they tend to lose a larger percentage of their body fluid during the day than adults. "While the needs of breast-fed infants are met through nursing, parents of older infants (six months or older) and of toddlers should carefully monitor the water needs of their children," she said. "This "way they can make sure they receive enough fluid." Kieiner suggests that parents al- ways keep water, as well as milk, on hand to give older infants and toddlers whether at home or out. Providing children with good quality water is as important as ensuring they drink sufficient amounts. Parents should be aware of the quality of water they give their in- fants and toddlers, especially when making formula, juice and baby foods. Apples Continued from page 58 ing (with parsley): protein - 51 grams; fat - 35 grams; carbohy- drate - 19 grams; fiber - 3 grams; sodium - 757 milligrams; choles- terol - 47 milligrams; calories - 606. Herb-Crusted Pork Chops with Sauted Apple Ribbons Prep time: 15 minutes, cooking time: 25 minutes, Serves 4 Sliced Fuji apples have a unique ability to cook up tender but still retain their shape, making them an ideal variety to use for creating "ribbons." 4 teaspoons plus 1 tablespoon Dijon-style mustard 4 6-ounce center cut rib pork chops 1/4 cup finely chopped fresh parsley 1 tablespoon finely chopped fresh or 1-1/2 teaspoons dried rosemary 2 tablespoons butter 1 small onion, chopped 2 Fuji apples, cored and thinly sliced 1/4 cup orange juice 2 tablespoons cider vinegar Heat oven to 325 degrees F. Spread I teaspoon mustard per One common concern of par- ents is lead, since infants and tod- dlers are especially vulnerable to lead toxicity. Some homes and apartments, especially those built before the mid-1980s, may have lead in the plumbing that can leach into the water. Also, lead service lines may connect your house with the water mains under the street. You should check to see what type of plumbing is used in your home. One way to safeguard infants and toddlers (and parents, espe- cially if pregnant or nursing) against lead in the water is to filter tap water through a pitcher, such as those made by Brita. The Brita pitcher eliminates 98 percent of the lead from water, along with most sediment and chlorine taste and odor, providing fresh-tasting water as well as reas- surance. According to Brita representa- tives, systems such as theirs cost far less than bottled water and are very convenient to use, providing filtered, great-tasting water in just minutes. They suggest keeping their pitchers readily-available on the counter to use in making infant formulas, juices, baby food and for general household drinking needs. Parent's Guide to the Health Ef- fects of Lead," send a self-ad- dressed, stamped No. 10 enve- lope (32 cents) to The Brita Prod- ucts Company, P.O. Box 24305, Attn: Parents Guide, Oakland, Calif., 94623-1305. Or, for addi- tional information, visit Brita's Web site at <www.brita.com>. Courtesy of Article Resource As- sociation, <www.aracopy.com>, email: <info@aracopy.com>. Beer • Wine • Spirits --THIS WEEK'S SPECIALS-- Jim Beam 1.75 LITER Black Velvet 1.75 LITER Ex oires October 2,1997 COORS LIGHT 30 PACK $13.99 CASE 12 OZ. CANS SUTTER HOME *7.99 1.5 LITER SAUVIGNON BLANC, WHITE ZIN BUDWEISER .30 PACK $13.99 CASE 12 OZ. CANS MILLER LITE $12.99 30 pack GENUINE DRAFT LITE ICE II ml Free Booklet Offer To receive the free booklet, "A pork chop along outside edges. Combine parsley and rosemary; spread herb mixture over mustard to coat. In large skillet, melt l table- spoon butter over medium-high heat. Add two pork chops and cook until browned - about 2 min- utes. Turn chops to brown other side; transfer to baking pan. Repeat to brown both sides of remaining two chops; transfer to same bak- ing pan. Place chops in oven to finish cooking - about l0 minutes. Meanwhile, add remaining but- ter and onion to skillet; saute over medium heat 3 minutes. Add ap- ples; cook 3 minutes. Add orange juice, vinegar and the remaining tablespoon mustard to skillet; sim- mer l0 - 15 minutes, stirring occa- sionally, until liquid is absorbed and apple slices are tender, but still hold their shape. To serve, place pork chops and apple ribbons on platter or indi- vidual plates. Nutrition information per serv- ing (with parsley): protein - 41 grams; fat - 26 grams; carbohy- drate - 13 grams; fiber - 2 grams; sodium - 214 milligrams; choles- terol - 127 milligrams; calories - 455. For more information, con- tact the Washington Apple Com- mission at (509) 663-9600. Courtesy of Article Resource Association, www.aracopy.com GOURMET BY THE SEA A SPECIALTY GOURMET & GIFT SHOP Over 3,000 food items from around the world Vietri & Marip0si serving pieces Gift Baskets made up to order & sent anywhere Fresh pate, mousses & cheeses during the summer 37 BALTIMORE AVENUE REHOBOTH BEACH 302-226-2344 (NEXT DOOR TO THE BLUE MOON)