The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Be Heart Smart B) Fowl)“ Moore ln Ottlni'itt. heart disease and strokes arc the tinnith I‘llL‘ causc ot‘dcath, \bout in per cent ol’ all dcalhs in 1035 ucic LJU‘L'Li l“) cardiovascular disease. Llit'dIot .isttiLtr disease often strikes those “hit are in the most productive years of their life. Decreasing 11> incidence would llttl only contribute to an improved quality oi lite. but ttotild also increase workforce productn it) and Iottcr health care costs. l'hc mayor risk factors associated With the development oi cardiovascular dis- eases are smoking. high blood cholesterol. high blood pressure. obestty. family his» tor) of cardiovascular disease, race. gender. and age. Obviously. family his- {or}. race. gender. and age are factors a person cart do very little to change. How- cxcr. smoking. high blood cholesterol. high blood pressure and obesrty can be modified through changes to one‘s life, st) lc. particularly dict. Several programs are underway in 0n« lilt'lO to help people identify lifestyle choices which are heart healthy. The Canadian Heart and Stroke Foundation has developed a Heart Smart program to raise public awareness about the importance of good nutrition to their health. and help consumers make henrt smart choices when they purchase and prepare food. One of the most popular aspecrs of the program is the Heart Smart Cooking Course. The course focuses on the basic concepts of nutrition and health and how to shop. plan menus. and modify recipes to improve the nutritional quality of meals. Carol Dombrow. nutrition consultant with the Ontario Heart and Stroke Foundaâ€" tion says in Ontario the Heart Sman Cook- ing Course is offered through many local boards of education or community college continuing education departments. The course is usually sponsored by local Heart and Stroke Foundation chapters. Dombrow says the courses are popular be- cause they combine nutrition education with food demonstrations and tasting. , in [II cooking course are those from the W: t popular Lighthearted Cookbook. Thi cookbook. written by Canadian food writ Ann Lindsay in conjunction with the 0 . tario Heart and Stroke Foundation andT Lipton, is a must for those inlai‘csted i healthy eating and is available in i. book stores. Other resources are available includin a Good Food Choices kitchen or clamor) i poster. Further information on the He Smart program. including the avattttbili v of cooking courses is available from lor: chapters of the Heart and Stroke Found tion or the provincial office at 477 Mo l Pleasant Road. Fourth Floor. Titrnnt M45 2L9. Carolyn Moore is foods and nun-trio specialist with the Ontario Mttltttry ll Agriculture and F and. Guelph. WI members sharpen executive skills By Fran Hyatt Forms. facts and figures were em- phasized at the Federated Women's ln- stttutes of Ontario [FWIO) leadership workshop held in January in Toronto. Designed to develop the administrative sl\|ll\ or participants. the workshop began With a presentation by President Elect Mare garct Eberlc. Margaret gave infomiation on giving it good presentation, including l'lllL'l'OpthlC tips; ideas for skits and lTll‘tCl‘hl and using overhead prOJectors and flip charts, The next morning. the group was split. One group learned about the duties of secretaries and the need for good minutes from Grace Campbell. a WI member from Iona Station. The second group. led by Irene Webcr of Bloomingdale. worked on the new financial statements. The afternoon sessions were led by Janet Homer of Shelburne. and two regional vice-presidents--Mary Shorrock and Christine Reabum. Janet gave presidents five rules for good meetings. I, Be prepared-arrive early and set the room up ahead of time. 2. Have an agenda. 3. Communicate clearly. 4. Keep discussions as positive as possible. 5. Finish with an action plan. Mary and Christine led a networking session, Each participant was asked to bring to the workshop 3 poster depicting something done by their area. district or branch. and to be prepared to speak briefly about it. There was a good exchange of ideas. The evening session was Spotlight on Marketing. This was a video and discus- h it (Vi C March. April, May 19120 sion group presentation. Particip tits it tips on how to initiate marketing St‘ .ttegi for their group. Our own Anna Jackson. est L‘LlllV secretary of FWIO. presented Gremlins i organization and pointed out the pmhle t she encounters. The final session focused on tear it no a presentation lcd‘by Nancy Lama-r. 0t tario Ministry of Agriculture and Fund. The participants of Workshop Forms. Facts and Figures, have taken information back to their areas and w l present workshops there. \0' Fran Hyatt is an F W10 Board Dill’t't‘lol'.