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Ministry of Agriculture and Food ONTARIO Dennis Timbrell Minister Old Calcium Habits Best for Maturing Adults ature citizens should pick up on an old habit â€" drinking more milk and eating more cheese. By 30 years of age or so, bones, largely made up of calcium, begin to atrophy (waste away). This atrophy, known as osteoporosis, is part of the aging process. Just as the greying of hair cannot be prevented, but proceeds at different rates from one individual to another, so does osteoporosis. However, there are possibilities that osteoporosis can be slowed. Osteoporo- sis alone does not contribute any dis- ability. What it does is cause brittle bones, bones that are more likely to break following even a trivial incident like tripping on a carpet. Since all people with osteoporosis are in negative calcium balance, and since this condition occurs from age 30 upward, it is important that adults and mature citizens maintain their cal- cium intake daily. Milk and cheese are the richest food sources of calcium. It would be diffi- cult to obtain enough calcium daily, without including either in the diet every day. Adults should budget for at least 375 millilitres (1-1/2 cups) of milk daily. Drink it, use it on cereal, in soups, casseroles or sauces. Remember that cheese is a concentrated form of milk, Food Preservation Practices in the Home: A Consumer Survey n the summer of 1980, the Food Advisory Division, Agriculture Can- ada, designed a consumer Survey, and administered it across Canada. The pri< mary objective of the survey was to gather information to describe the habits, attitudes, and physical charac- teristics of those preserving food in the home, from selected areas. Home econ- omists had suspected that home pre- servers were practising many unsafe food preservation methods but had very little data as proof. A secondary objective was to increase public expo- sure of the Food Advisory Division as A leading authority on food preserva- non in the home and as a source of publications on safe food preservation practices. A total of 17 005 publica- tions on preservation were distributed lo respondents of the questionnaire. 7 Questionnaires were completed by 8930 home preservers in eight different locations. Originally, five locations were chosen as survey sites â€" Vancou- ver, the city of Toronto, the Canadian National Exhibition (C.N.E.) grounds in Toronto, Montreal, and St. John's. Ultimately, three more locations were added ~ rural Newfoundland, rural Nova Scotia, and the city of Ottawa. Within the five urban locations, inter- viewing sites were nonâ€"randomly choA sen in all directions from the city cen- ter. Interviewers were positioned in high-traffic areas such as shopping malls, farmers’ markets, and public parks. At the C.N.E., they were at the Home Canning Show. Rural communi. ties within a day’s travel from Vancou- ver, Toronto, Montreal. and St, John's were also selected, In Nova Scotia, 14 different rural communities were cho- sen, and in Newfoundland, many small communities. The findings were surprising and alarming, surprising in that almost half (45%) of the 20 033 people the inter- a meat alternative, an excellent source ofhigh quality protein and an especially valuable food for those with reduced appetites. A small serving satisfies and provides plenty of nourishment. There's no need to limit cheese intake to the best known form â€" slices. Some nice day, walk to a nearby cheese shop or supermarket and ask about the specialty cheeses (better known as “European” varieties) that are now made in Ontario, Buy small amounts of different varieties and harm a real treat a taste and nutrition wise. Do it often. Your bones will be better for the milk and cheese you eat every day. viewers approached had preserved food at home. 01" those who did not participate, 33% refused to, while another 22% were not eligible because they had never preserved food at home. The alarming discovery was the preser- vation methods used. The profile of a new kind of home preserver emerged from the dcmograpic data. Unlike their predecessors, today's home preservcrs do not necessarily live in a rural community nor are they necessarily homemakers. Food preserv- ing was perceived as more than just an activity to use cxccss garden produce. For the most part, the preserves wished to produce good quality, nutritious preserved foods at economical prices. The emphasis of home preservation has also changed from cunning food to freezing; SUD of the respondents prc» served food by freezing, 73% were making jams and jellies, 60% were pickling, and 32% were home canning. 21