The Farm Women's Market at 7155 Wisconsin Avenue in Bethesda has a new stall that sells sweets for diabetics. It is operated by Kathleen Berry, a diabetic.
She makes banana, spice, applesauce and sponge cakes; fruit pies and cookies with a non-nutritive sugar substitute that is permitted on a diabetic's diet. She also provides the exchange values for each item she sells so that those who suffer from diabetes know how to calculate the foods in their daily meal planning.
In the spring, Berry will also sell diabetic jams, jellies and water packed fruits.
The cakes are about $2.25 each and can be bought by the piece at 60 cents. Berry is at the market only on Saturday, but takes orders after 1:30 p.m. at 977-1098.
The Food and Drug Administration announced earlier this month that it was proposing a ban on the use of Yellow No. 5 artificial coloring in certain drugs along with a labeling requirement for the coloring in foods.
In its proposal FDA said that "foods for human use that contain FD&C Yellow No. 5. including butter, cheese and ice cream, shall specifically declare its presence by listing the color additive in the list of ingredients."
FDA specified butter, cheese and ice cream in the regulation because those three products are specifically exempted from any ingredient statement at all. The agency has proposed this rule because many people are allergic to the artificial coloring. Companies would have one year to use up their stocks of old lables after the effective date of the regulation.
Consumers Union has announced its support of a coffee boycott, but says in the March issue of Consumer Reports that the effort will be successful only "if enough consumers here and abroad participate."
The magazine points out that international participation is neccessarty because two-thirds of the world's coffee is consumed by Europeans.
Coffee demand has declined in the United States while rising elsewhere and a continued decline in consumption here can only be beneficial, the magazine says. "Regardless of a boycott's effect on prices, coffee, unlike oil, is one of those products whose sacrifice can have only salutary effects. It's a product with vietually no nutritional value, and the caffeine it contains, if taken in sufficient quantity, can be harmful."
The Milwaukee Public School system has adopted a policy that prohibits the sale of any foods other than those sold under the school lunch program during school hours.
At the end of January the school system announced the following policy: "No food or beverage of any kind other than those provided by the School Food Services Division is to be sold to students in Milwaukee public school buildings between 8 a.m. and 3:30 p.m. on regular school days, the one exception to be those things sold at the one fund-raising event per year authorized by the board for the official parent-teacher organization."
According to Thomas Farley, director of the Food Services Division, "This is the first major city to take such action."
Milwaukee is known for the quality of its school lunch food, most of which is prepared on site, none of which is preplated.
It has always been Farley's contention that the program is so successful because the students have a say in what the lunches will contain.
The chairman of the Federal Trade Commission, Calvin Collier, told the annual meeting of Consumer Federation of America last week that the commission's six-city probe of concentration in supermarket chains is still considered "important."
A panel member who questioned Collier after his speech quoted from an article in Supermarkets News. It said the study had been downgraded by FTC.
Collier answered he expects a staff report with recommendations "within one or two months," but he said he could not comment further until the investigation had been completed.
High protein baking, proper ways of combining non-meat protein to increase food value, and use of natural sweets as alternatives to refined sugars are being offered as part of a natural foods-cooking class taught by Suzanne Suttin in Arlington. Classes start Wednesday, February 23. Day and evening sessions are available and the cost is $48 for 6 sessions. Bread baking workships begin March 7, and cost $15 per session. Call 979-4309 for more information.