B4—Lancaster Farming. Saturday, October 9,1982
Prepare for spring
During the fall, gardeners should
be involved in a number of ac
tivities that can make their
springtime more enjoyable and
productive.
In the garden, both vegetable
and flower, preparing the soil now
will save time in the spring when
the soil will be in prime condition
and ready to plant. Gardeners
should have their soil tested and
add the recommended amounts of
lime and fertilizer. Use a fertilizer
high in phosphorous. Avoid those
high in nitrogen, which may leach
out of the root zone before it is
needed in the spring. Also, add
organic matter, such as peat moss
or compost.
The lime, fertilizer, and organic
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matter should then be in
corporated by spreading or
rototilling the soil. This, along with
the freezing and thawing process,
and early spring rains breaks up
the soil and thoroughly mixes the
lime and the fertilizer.
In landscape beds, the soil
should be tested and the needed
nutrients added (remember some
plants such as rhododendron and
azalea require a low pH level).
Gardners should remove dead
annual flowers planted in spring
along with any other debris that
may have fallen or blown into the
beds. Do any light pruning to
remove dead or diseased limbs and
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High schoolers admit they don’t eat well
LANCASTER - High school
seniors admittedly don’t eat well,
and they don’t know enough about
nutrition.
Those are just two of the findings
in a comprehensive study of
nutrition attitudes and knowledge
in 6th and 12th grade students,
elementary and secondary
teachers, food service directors,
and high school principals and
administrators in private and
public schools conducted by two
University of Missouri-Columbla
home economics education
researchers.
Of all the groups surveyed by
Betty Martin and Joan Quilling,
the high school seniors seem to
have the most inconsistent diets.
"Generally, they were not
getting adequate nutrients, didn't
follow a planned meal program
and 'did not consistently eat
branches. Also, plant bulbs or
other perennial flowers.
Finally, gardeners should mulch
with organic matter such as
shredded hardwood bark or wood
chips to help moderate soil tem
peratures, control weeds and
conserve soil moisture. Watering
too, is very important, keep it up
until the ground freezes. Plants
need a good water balance going
into winter, especially shallow
rooted evergreens like
rhododendron, azalea, and
hemlock.
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breakfast," Quilling said. “About
42 percent didn't eat the school
lunch.”
When quizzed about nutrition,
good service directors, principals
and other school administrators
scored about the same, getting 84
percent of the questions right.
Elementary and secondary school
teachers weren’t far behind with 78
percent accuracy.
But the seniors gave right an
swers only 59 percent of the time,
just a little ahead of the sixth
graders who were 54.7 percent
accurate.
“While many people may have
expected what our research
showed, the study is one of the first
attempts in the state of Missouri to
determine the attitudes and
knowledge of nutrition of people in
the school system," said Quilling.
The research was funded by NET,
the federally funded Nutrition
Education Training Program.
“Most of the students in the
study, particularly the high school
seniors, were aware they weren’t
eating as well as they should,’’
Martin said. “In fact 60 percent of
the high school seniors we sur
veyed said they were not getting a
sufficient diet.”
"They seem to be victims of a
fast-paced society, always eating
on the run,” Quilling said. “Also,
for many of these students, both
parents work outside the home
which may sometimes mean the
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students must fend for themselves
at mealtime.
“That’s unfortunate, because
there’s plenty of research to show
that students who eat a good diet,
particularly at breakfast, tend to
do better in school.”
Quilling and Martin surveyed 443
sixth grade students, 650 twelfth
grade students, 2S prin
cipals/administrators, 28 food
service directors, and 452 sixth and
twelfth grade teachers. All the
data were collected in 28 private
and public school districts around
the state of Missouri that ex
pressed an interest in nutrition
education.
. Each group was tested in six
goal areas: food and nutrients,
eating habits and patterns;
utilization of food; consumer
skills; food handling and storage;
and food ecology. The sixth
graders scored highest on food
ecology, which includes knowledge
of world food distribution.
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