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50 FOUR SEASONS BREEZE | MAY 2025 TOPS At TOPS (Take Off Pounds Sensibly) we have a program of 20 minutes about healthier style living. Last month it included a discussion about restaurant food and how healthy it is for our bodies. According to a Tufts University study, 70 percent of restaurant meals were rated as poor in the nutrition category. A restaurant serves the most f lavorful, memorable meal they can provide so that customers return again and again. Taste buds respond to sweet, savory, and fat. To make up for a reduction in one often there will be an increase in the other. Restaurants may select whole-milk cheeses for texture, creaminess, and taste while we may choose low-fat at home. We may cook with olive oil, but for restaurants the cost of olive oil in vast quantities is prohibitive, vegetable oil is cheaper and has a higher burn temperature making it easier to cook with. Cane sugar tastes better and is easier for baking compared to substitutes. Deep frying hits the taste buds every time, so fried is often a first choice. All of these factors increase the caloric count of a dish. Portion size is often much larger than the size we put on our plates at home. Even dishes or baskets make the food more attractive. It is also difficult to determine the calorie count of foods when dining out. Secret sauce is just that — secret. We ended our lesson with many tips for eating out with everything from eating light ahead of time to using a doggie bag to take home part of a dish. Sharing a main dish also can lower the calorie count. You may find that a group like TOPS can help you as well. We meet on Tuesday at 8:30 am in the Ballroom. For more information, call Andi Henderson at (918) 497- 6491. ~ Andi Henderson Our dedication of the Four Seasons Beaumont Tiles Tribute for Four Seasons veterans will be on Armed Forces Day, May 17 at 10 am. It will be a short ceremony with patriotic music and a "Thank you" to the veterans who made this occasion possible. Continuing support and recognition for our veterans is made possible by attendance at our monthly meetings and financial support. Annual $25 2025 dues for qualified members needs to be submitted to our Treasurer, Mel Zeldin, by May 31. Checks made out to "FSB Veterans" can be mailed to him at 425 Yellowstone Park. The American Legion Post that used to formally retire American f lags has discontinued burning worn-out f lags due to new California regulations on burning synthetic materials. It seems most f lags made today are not cotton but longer lasting nylon or some other man-made material. Worn f lags ready for retirement can still be delivered to 152 Tijeras Creek where they will be stored until a new option is available. ~ Len Tavernetti, ltavernetti@hotmail.com FS Veterans Club