PAGE 14, WHITBY FREE PRESS, WEDNESDAY, OCTOBER 21, 1987 More staff wanted in Region planning Calling it a "crisis situation," Durham's planning department has asked planning committee to request an additional four em- ployees to meet their increasing workload. Planning commissioner Dr. Mofeed Michael said development applications are up in Durham by 150 per cent, the result of the record development . throughout the region. According to him, there are 930 land division applications, 300 subdivision applications and 91 of- ficial plan amendment applications awaiting approval. To meet the demand, union staff members worked 1,200 hours of overtime up to the end of August this year and management staff have been forced to work late in an attempt to keep up with the workd load. Temporary staff and con- sultants have also been hired to help get the work done. "We thought the crisis was going to pass...it's not passing... it's going to get worse," Michael told com- mittee. Don Evans, chief administrative officer for the Region, indicated he and Michael had discussed the problem for the past three months. He said although he normally i DURHAM resists attempts to add staff to departments between budgets, he was prepared to add staff if the situation was desperate. The committee has recommen- ded the hiring of two planners, a planning technician and a senior planner in transportation. This recommendation will be reviewed by management committee, probably on Oct. 30, prior to going to council for approval. Off icer takes his own life A 27-year-old Whitby man who was a member of the Metro Toronto police force committed suicide in his home on the weekend. He is the sixth Metro officer to commit suicide in less than a year. The married father of one shot himself at 3:50 p.m. on Sunday. He had been on sick leave since April, with colitis, from 33 Division in North York. He was on the force nine years. THE REGIONAL MUNICIPALITY OF DURHAM NOTICE OF PUBLIC MEETING Take notice that the Regional Planning Committee will consider at a meeting to be held on: OCTOBER 27,1987 at 10:00 A.M. PLANNING DEPARTMENT BOARDROOM 105 CONSUMERS DRIVE, WHITBY AN APPLICATION TO AMEND THE OFFICIAL PLAN OF THE FOR- MER PLANNING AREA OF THE TOWN OF WHITBY The amendment proposes to permit 600 square metres (6,452 square feet) offaloor space for financial institutions, professional offices and other personal service uses within the commercial development located on the site indicated on the map below. Subsequently, the Regional Council will consider the recommen- dation of the Planning Committee at a meeting to be held on: NOVEMBER 4,1987 AT 10:00 A.M. COUNCIL CHAMBERS, REGIONAL HEADOUARTERS BUILDING 605 ROSSLAND ROAD EAST, WHITBY The report related to the amendment application is available for in- spection in the offices of the Planning Department, 105 Consumers Drive, Whitby, or by calling Mr. David Crome, Planning Department (Whitby) 668-7731 /(Toronto) 686-1651. Requests to make a presentation before the Planning Committee concerning the amendment application must be forwarded to Dr. M. Michael, M.C.I.P., Commissioner of Planning, 105 Consumers Drive, Whitby, Ontario L1N 6A3, and should be received by the Friday preceding the meeting. Requests to make a presentation before Regional Council concer- ning the amendment application must be forwarded to the Regional Clerk, Regional Headquarters Building, 605 Rossland Road East, Whitby, Ontario L1N 6A3, and should be received 48 hours prior to the Regional Council meeting. Gary Herrema Regional Chairman C.W. Lundy, A.M.C.T. Regional Cîerk FOOD for Fibre for good health Remember "roughage"? Well roughage and fibre are one and the same when you are talking about food. What is fibre and do we need more of it in our diets? First of all fibre comes from plant or vegetable foods. It is the part of the plant material that your body cannot break down with enzyme action. There are different types of fibre - cellu- loses, hemicelluloses, pectins, gums, mucilages and lignans - which function in different ways within the body. While fibre is not considered an essential nutrient since the body cannot actually absorb or utilize it internally, increasing our intake of fibre may be necessary from time to time. It seems almost as if health food lovers invented fibre because of the way they have turned away from white bread and low-fibre diets to whole grains, vegetarianism and well- balanced diet habits. While too much fibre can be unhealthy, studies have shown that our society's high sugar, high fat and low fibre eating habits make us more susceptible to certain diseases, including heart disease, diabetes and diseases of the intestines and colon. Some people use fibre (from foods or in various packaged forms) as a natural laxative. Because fibre, such as bran, can absorb a great deal of water it provides bulk to ease the work of the lower digestive tract. Increased fibre intake should be accompanied by an increase in the amount of water you drink. The fibre foods are many and varied. This, plus the fact that they are bulky and take longer to chew, make fibre-rich foods a I, mttua E* Mp SCOTTISH BAKED GOODS OLD COUNTRY TEA ROOM 124 ATHOL ST. WHITBY 668-5775 DUns fnASTER EUTO lB FREEZE AND *1WUUIY EAT LATER OCT. 21 to OCT. 25 Cheese Sticks Whitby Only 6FOR894 OPEN 7 DAYS A WEEK WHITBY 1380 HOPKINS 666-1177- good choice for dieters. Some of the familiar high fibre foods are: whole bran cereal, raw apples, kidney beans, brocolli, carrots, corn, baked potato (with skin), shredded wheat and spinach. Medium fibre content makes bananas, cabbage, beets, prunes and whole wheat bread part of a good diet. Popcorn is a funfibre source. Many people like to sprinkle natural bran on their cereal and salads or use it in their cooking. Consumer Tips It's a good idea to read labels when you go shopping for any number of food or non-food prod- ucts. The Federal Consumer Pack- aging and Labeling Act makes it mandatory, for instance, that non- food items must make three things clear: the identity of the product, net quantity of the product in metric measurçment and the name and location of either the manu- facturer or the distributor. Many labels on food products also tell consumers the list of in- gredients, usually in descending order of proportion, and many products include such other im- portant information as the "best before date", whether or not to keep refrigerated, the amount of milk fat in dairy products, whether there is artificial flavouring in the product, whether the product is enriched with vitamins and miner- als, and in many cases, the number of servings in a particular con- tainer. It's all good information to enable us to eat better and avoid waste. NC -- - - - - - - - -