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Pregnant or breastfeeding women need more of certain nutrients, especially iron, folic acid and calcium.
• Vegetarians with very restrictive diets may need additional calcium, iron, zinc and Vitamin B-12.
• Newborns are usually given Vitamin K to prevent abnormal bleeding.
• Dieters with very low calorie intake frequently do not meet nutritional needs.
• Women with heavy menstrual periods may require iron supplementation.
• People with certain chronic conditions may have increased needs for some nutrients. And some prescription medications may interfere with vitamin and mineral utilization.
Even though you may fall into one of these categories, specific recommendations regarding supplementing your diet should come from either your physician or registered dietitian. If you take a daily multiple vitamin it is not harmful. Just be sure that you do not exceed the established RDA. It makes no difference what brand you buy; organic vitamins are the same as synthetic ones. The body cannot tell the difference - only your pocketbook wjll know! Golden Stuffed Chicken Breast
4 eggs
1/2 c. water
16 (4 oz.) skinned, boneless whole chicken breasts
Pepper
12 oz. Cheddar cheese, cut into 16 pieces (3xl/2xl/2)
1/2 c. cooked crumbled bacon
IVz c. all-purpose flour - cornflake crumbs
1/2 c.Tbutter, melted
2 tbsp. chopped fresh parsley
Heat oven to 375 degrees, small bowl beat together eggs water. Spread out chicken breasH sprinkle with pepper. Flattn chicken breast by pounding witS mallet or back of large spoon. Placed piece of cheese and IV2 tsp. bacon ifl center of each breast. Fold brea^J into bundle to seal cheese. Coat wifh a— Dip jn egg mjxture; rou flour. Dip in cornflake crumbs. Place in t\WS greased 15x10x1 inch jelly roll pansCj If desired, cover and refrigerate i*i£ til ready to bake. Bake for 15 miqs*} Spoon melted butter over chickenb Continue baking 15 to 25 min. or urff til chicken is cooked in center. BsJj fore serving, sprinkle with parsle Yield: 16 servings.
Garden Pilaf
5Vi c. water
3/4 c. butter
1 tbsp. instant chicken bouillon»K
2‘/z c. long grain rice »*3
1 c. (med.) finely chopped carroi
1 c. slivered almonds, toasted
1/2 c. chopped fresh parsley
1/4 c. sliced green onion »
1/4 tsp. pepper i
1/2 tsp. minced garlic
In 3-qt. saucepan bring wai butter and chicken bouillon to a Add rice and carrots; return to a fill boil. Reduce heat to low; simmer uft? til rice is tender (25 to 30 min.). Si in remaining ingredients. Yield: (2/3 c.) servings.
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