Campus/Area
Thursday, Oct. 10, 1985
University Daily Kansan
7
Frozen foods are hot items
By Theresa Scott Of the Kansan staff
You are
If this is true, then many KU students are frozen dinners.
"Frozen dinners are becoming a way of life," said Bob Weigel, store manager of Dillon's, 1740 Massachusetts St. "It's a quick way to eat. Just throw them in and you're on your way."
Busy lifestyles lead many students to feast on the fast and simple meals, said Jim Klamert, assistant manager at Food 4 Less, 2525 Iowa St.
"Students buy them because they're easy," Klamert said. "Just pop them in the oven and don't worry about the mess."
Bob Hull, St. Paul, Minn., graduate student, agreed that frozen dinners were convenient. Another reason for the popularity, he said, is they are relatively inexpensive.
"Sometimes my wife comes home from aerobics and she's not in the mood to cook." Hull said. "It's a matter of time before they are prepared to put the effort into."
Earl Hutchens, store manager at Food Barn, 1900 W. 23rd St, said that conventional frozen TV dinners were a dying breed. However, he said,
sales of low-calorie dinners such as the Lean Cuisine and Weight Watcher frozen entrees are growing.
"People are busy and are more weight and health conscious," Hut-
Mike Moon, assistant manager of Rusty's Food Center, 2300 Louisiana St., agreed that weight-conscious students were buying more frozen entrees.
"Entrees are the fastest growing item in the frozen food department." Moon said. "They are selling well because they are easy to fix and are of better quality than frozen dinners."
Conventional frozen dinners contain complete meals, including a main dish, side dishes and a dessert. Frozen entrees contain only a main dish.
Marie Cross, associate professor of human development, said frozen dinners were prepared so that there was a minimal loss of nutrients.
"There are standard requirements on frozen dinners because they are heavily used by senior citizens," said Cross, who teaches nutrition classes.
Cross said that the amount of nutrition in the meal depended upon how it was prepared.
said. "You don't lose so much if you follow the directions.
"You lose some nutrients if you let them thaw and refreeze them," she
"As a steady diet, they're not recommended, but they're better than not eating at all. Basically, they're better than fast-food chain
Cross said frozen entrees should be only part of a nutritionally sound meal.
Moon said Stouffier Foods in Solon, Ohio, which makes Lean Cuisine products and several other frozen foods, made the best-selling products.
Marguerite Dannemiller, spokesman for Stouffer Foods, said the company's Lean Cuisine products sold well because each meal had less than 300 calories.
"People are eating lighter," Dannemiller said. "About 80 percent of the people in the United States are on some kind of diet, either for fat content, body weight or sodium intake."
She said Lean Cuisine's best selling dinner was glazed chicken. The dinner sells for $2.39 at Dillon's and contains 3½ ounces of chicken and 3½ ounces of white and wild rice with vegetables.
To buy the chicken and rice to make this meal at home would cost about $1.20, Dannemiller said.
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