European Stars And Stripes (Newspaper) - March 17, 1987, Darmstadt, Hesse                                A taste for european foods by Janet o Agostino medical writer be of he greatest pleasures of living in Europe la sampling the culinary specialities of the different countries Wurst in Germany Paella in Spain fish and chips in England or Moussaka in Greece. But does eating like a German spaniard or Bill mean an unhealthy change in the amounts of cholesterol Salt or Al in lha diet not if someone has a working knowledge at Nul Filion and knows the foods to eat to maintain a healthy diet said col theodocia Meier dietetic consultant lot 7 h medical come. Ii realty should t make that much of a difference and you need 1c try the local specialities to appreciate he  although local dishes May be prepared differently and use some foods that Are not common in the United slates a variety of Tresh produce can be found in each country. The Siti Presl guide to ensuing a healthy diet is to include food from the Basic four Lood groups in your die milk. Meal. Iru ils and vegetables and breads and cereals whether choosing foods in a restaurant or in the local markets of a particular country you can improve Nul lion by selecting foods that Are Tow in Salt and Al eating More fresh vegetables and fruits and adding variety to your diet Meier said. March is National nutrition month in the United Stales and this year s theme is Good nutrition a personal  Many americans practice poor nutrition Meier said because they rely Loo much on last Frozen packaged and canned food to accommodate hectic schedules or because they re too Lazy to go shopping for fresh foods. We Don t i Twat about nutrition As much As we should she said. To pick up a snack without thinking about what we Are pulling in our  e europeans eat More fresh vegetables and fruits which provide Liber or roughage and Raly far less on processed foods of any kind she said. However the Way some goods Are prepared can add fat or Salt. This is True of Wurst those Many different types of sausages and lunch meat in Germany schnitzel another German Lood. Is High in fat because it is Fried Meier said. While there is no reason not to try these local specialities Meier advised against making a steady diet of them when leaner meats Chicken and Lish Are also available. You can find Chicken Al a German fest As Well As  she said. Vegetables Are plentiful and favourites include asparagus and cabbage. Potatoes and bread both goad sources of carbohydrates Are common Staples. German Bakers have recipes for 200 different kinds of breads to eat Wilh the cold cuts that Are of ten served at evening meals in German Homes. England is known As a meat and potato country. Roasts and a variety of meal pies Are popular. Merer said it is belter to choose lean meats and to remember to include fish and Chicken. However the traditional fish and chips Aie High in fal because both the fish and potatoes Are deep Fried. Meals arc lower in lat and Cloncs when broiled or baked. Many Spanish. Kalian greek and turkish dishes Are prepared using Olvo Oil which is nutritionally better than Butler. Meier said but still adds calories. While cured Ham is popular to Span spaniards also like seafood and Chicken As Well As Many vegetables. But the vegetables Nie olten ined in Oil instead of lightly steamed fruit is considered a dessert its Good As