Lots of food
Dietician's dilemma
By JOANNE YAWITZ
Eighteen sacks of potatoes, 504 heads of lettuce, 10,200 pints of milk and 210 gallons of orange juice are consumed each week by campers at Oliver, Templin, and Lewis cafeterias.
Mrs. Lenoir Ekdahl, the chief dietician at KU, is in charge of converting these raw materials
FUNK ART GOES EAST
BERKELEY, Calif. —(UPI)— Funk art has gone to Boston from the University of California at Berkeley.
Peter Selz, director of the University of California's Art Museum at Berkeley, said the funk exhibition will be shown at the Institute of Contemporary Art in Boston.
Funk is a recent sculptural style sometimes described as earth, gutty, sensual or eccentric.
into the finished meals. She also plans the menus with the help of six other dieticians. This is not an easy task because "the kids must have a meal that it nutritionally balanced, not too much of the same colored food and you have to consider the likes and dislikes of the campers."
WHEN ASKED if the snack bars provide too much competition, Mrs. Ekdahl laughingly replied, "No. Kids will always be kids; they are accustomed to snacking between meals." She also added that it is very easy to tell if the campers liked the food or not by checking the number of sales at the snack bar.
Mrs. Ekdahl said that overall, students prefer sandwiches to casseroles and french toast and pancakes to eggs. "Sometimes there appears to be a pattern of the number of kids eating at each
meal and then getting sneaky and change for a few days."
Frequently the students complain about cold food. Mrs. Ekdahl feels this is a healthy sign. She also appreciates these comments so that complaints with the food can be corrected.
IT'S EASY to tell if the campers liked the food by the proportion left on the plates. Puddings, jellos, cakes, cookies, pie, fruits, and cream puffs are some of the favorite desserts. Students don't like blue plums, tapioca pudding, or royal-ann cherries.
Each cafeteria has two bakers, four cooks, two salad-makers, one person to help with the vegetables, dishwashers, and the floor cleaners.
Seventy-two hundred meals a day can be a headache to prepare so think kindly of the poor cafeteria worker.
KU scientists research water contamination
Bv ANN HIRSCH
Thousands of fish have died in Kansas during the past year due to water pollution.
KU scientists in the C. L. Burt Laboratory for Environmental Health have been working on a method to stop the slaughter.
THE SCIENTISTS believe that the problem originated in the cattle feedlots which border the Cottonwood and Neosho Rivers. Animal wastes, washed into the streams and rivers by rain, are consumed by the organisms in them. The organisms require oxygen to complete this process and they get it from the water. When the water's oxygen level goes below a certain point, the fish die.
To solve the problem it is necessary to treat the wastes chemically to destroy the oxygen-robbing organisms.
THIS SPRING the federal government awarded KU a $38,000
grant for research on solid wastes. The grant covers both lab and field work to plan a pilot plant to operate in a feedlot. The plant will determine the practicality of the method and will demonstrate it to the feedlot owners.
NO HOMEWORK
LONDON — (UPI) — You can't please everybody. Navy petty officer Robert Braithwaite, assigned as chief cook aboard Britain's newest nuclear submarine, was "delighted" to be sent for a training stint to the kitchens of the Savoy Hotel. Mrs. Braithwaite wasn't. "At home," she said, "he makes me do all the cooking."
8 Summer Kansan Friday, July 28, 1967
Why carry home all your clothes for one short month?
We will store your clothes for just $3.95 per box plus cleaning charges until you come back in September.
Launderers and Dry Cleaners