THURSDAY, JANUARY 16, 2003
FOOD
THE UNIVERSITY DAILY KANSAN - 13
Balanced, successful diet up to individuals
If you have not decided on a New Year's resolution, one could be staring you right in the face.
EAT THIS
Since Jan. 1, ads have screamed at Americans to lose weight by joining athletic clubs and weight loss programs, popping diet pills, having liposuction, going to spas, drinking miracle punches, eating this, not eating that and so on.
Christina DiGiacomo cdigiacomo@kansan.com
With pizza available at all hours, it's difficult for college students to stay on diets best for them.
Ultimately, it's up to the individual to decide how much he is committed to a balanced diet and exercise.
People are hopping from one diet-of the-day to the next. They lose money but not weight.
Many diet plans advertised on television encourage viewers to look like models.
Erika Barnum, Lawrence senior, has a hard time buying into such gimmicks.
"I don't think these plans are healthy, and I don't believe they would be effective in the long run," Barnum said. "People need to see there is not a quick fix."
Unfortunately, the media misguides the public on healthy ways to shed
pounds.
Joe Rogers, bartender at Quinton's Bar & Deli, 1730 W.23rd St., and Overland Park senior, said the only way to get in shape and stay in shape was through exercise and willpower.
Plan your diet regime. Contact your doctor, and research nutrition information. This will build your self-confidence and save you cash.
Each week, "Eat This" will now have a healthier version of a tasty recipe.
Staying motivated is half the battle when dieting.
DiGiacomo is a Apple Valley, Minn., senior in communication studies. She studied at Dante Alighieri cooking school in Florence, Italy.
Zuppa con Pasta E Fagioli (Soup with pasta and beans) Ingredients:
Ingredients:.
2 tablespoons olive oil
4 slices prosciutto, chopped*
1 1/2 tablespoons fresh basil, chopped
1 small Vidalia onion, minced
1/4 cup carrot, minced
1/4 cup celery, minced
4 large garlic cloves, minced
15 ounces canned cannellini beans
32 ounces canned tomato sauce
32 ounces fat-free chicken broth
2 cups water
2 cups small pasta shells or any kind of small pasta
Salt and pepper, Parmesan cheese
*For a lighter version, eliminate the prosciutto. (My favorite soup of all time)
prosciutto. (My favorite soup of all time!)
Directions:
1. Heat a large pot on the stovetop on medium heat. Next, fill another pot with water, according to pasta-package directions and place on stovetop at a high temperature.
2. Add olive oil to empty pot and let sit three to five minutes.Add the prosciutto (can omit), vegetables and garlic.Cook
until everything is fork tender. Season vegetable mixture with salt and pepper.
3. Meanwhile, add pasta to the boiling water, and cook three minutes or according to package directions. Add beans, tomato sauce, water, chicken broth and basil to vegetable mixture. Bring to a boil. Then turn down heat to a medium-low or to a simmer. Drain the cooked pasta, and add it to the soup mixture. Allow the pasta to finish cooking for the last three minutes or until al dente. Serve soup in individual bowls and sprinkle with Parmesan cheese.
Nutrition Facts (Lighter Version) 8 servings
Amount Per Serving
Calories 310 (89) Fat Calories 37 (30)
% Daily Value*
Total Fat 13g (4g) 20% (6%)
Saturated Fat 4g (0g) 18% (2%)
Cholesterol 79mg (0mg) 26% (0%)
Sodium 3409mg (353mg) 142% (15%)
Total Carbohydrate 11g (11g) 4% (4%)
Dietary Fiber 3g (3g) 10% (10%)
Protein 39g (7g) 78% (15%)
Vitamin A 23% Vitamin C 3%
Calcium 3% Iron 10%