PAGE 10, WEDNESDAY, OCTOBER 13,1976, WHITBY FREE PRESS Youngsters from A number of youngsters aged eight to 17 last week received service stripes and stars for their work with the Whitby branch of the St. John Ambulance Brigade's Junior, Cadet and Crusader Divisions. Jo-Anne Branton, David Crabtree, David Lewis and Tony Ravery received their second stripes; Ruth Ann Palmer; first stripe; and rece St. John Wendy Degeorgio, Tanya Bird and Mark Henry, service stars. Other young brigade members working toward awards are Phillip Bardoul, Eddie Rauch, Todd Rowland and Jamie Pugh. A number of St. John's officials were on hand at the annual awards presentation, including Leo Guay, provin- cial staff officer; Ed Gaskin, sergeant of the adult division ive awards Ambulance and duty officer; Alex Scott, cadet divisional officer; and Frances Terry, divisional superintendent. Mrs. Terry was pleased with the good turn out by 'parents and would like this to continue in the future. 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EXCLUSIVE AGENTS MODELS OPEN Daily 12-8, Weekends 12-6 92 Church St. S., Pickering Village 366-2213 TORONTO - 683-1121 LOCAL NOW FULLY REGISTERED A PrOjectof Captan Dvlopments St. John Ambulance officials last week posed with members of the Whitby Brigade's Junior, Cadet and Crusader Divisions who earned or are working toward service stripes and stars. St. John officials are, from left, Ed Gaskin, Frances Terry, Leo Guay and Alex Scott. Free Press Photo Young members are needed for Whitby St. John brigade The Whitby division of the St. John Ambulance Brigade is looking for new members, especially between the ages of eight and 16, to learn first aid and patient care for future service to the public. According to the general regulations of the St. John Ambulance Brigade, the Junior (for youngsters eight to 10) Cadet (11 to 16) and Crusader (16 and over) divisions is to provide opportunities for boys and girls to learn and practice first aid, patient care in the home and other subjects conducive to the training of citizens; to encourage young people to follow the way of life exemplified in the Cadet Code of Shivalry; to develop the spirit of combined effort while giving due considera tion to the personality of the individual youngster; to pro- mote health; to encourage among young people a full and enterprising use of leisure by providing all the facilities of a national youth organiza- tion; and to lay the founda- tion for membership of 'the adult divisions of the brigade. Instructions are given on various topics including first aid, home nursing and child care in two-hour sessions held Wednesday evenings in the Centennial Building. Any youngster who is interested in joining the brigade should call Mrs. Terry at, 668-4293 or Mr. Scott at 668-4966 any even- ing but Wednesday. "The youngsters are what it is all about", says Mrs. Terry. "We need young members to take over the leadership in the future". Leo Guay, provincial staff officer, agrees. , "Cadets are the mainstay", he says. "You have to have young blood". The main objective of the Junior, Cadet and Crusader divisions is to teach youngsters how to help people, accord- ing to Frances Terry and Alex Scott, local division officials. "Our niotto is service to mankind", says Mrs. Terry. Good Food Good Mutrition Combat inflation Don't leave bread out of your calorie-reduced diet. An average slice of bread baked by Canadian bakers supplies about 15 grams of carbo- hydrates. You need an estimated 100grams of carbohydrates per day for good health. And, an average slice of bread counts for only about 75 calories - approximately the same as a glass of skim milk, an egg or a medium-sized banana. ««<(« » »» How nutritious is "enriched" bread? Thiamine, niacin, riboflavin and iron were first added to Canadian flour in 1953. This action followed the results of a survey in Newfoundland by nutritionists and medical scientists. By enriching bread and fortifying margarine, the incidence of diseases relating to nutrition deficiency decreased sharply. Today, more than 90 per cent of all white bread made in Canada is enriched. ..« « « » ») » Your "daily bread" remains wholesome and edible for about a week after it is purchased. Bagged bread keeps particularly well because resealing is tight and simple. For freshness, keep bread sealed in a well-ventilated bread box or cupboard. From a nutritional standpoint, there ls no difference between fresh and stale bread.