Include dark-green leafy vegetables and legumes, like navy, pinto or kidney beans, several times a week. They are especially good sources of vitamins and minerals. Select fruit canned in its own juice, fruit frozen without sugar and unsweetened fruit juices regularly. Have vitamin C-rich citrus fruits, melons and berries often. Milk, Yogurt and Cheese Group 2-3 Servings Make using skim milk and nonfat yogurt a habit.
Cottage cheese is lower in calcium than most cheeses.
Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group 2-3 Servings Choose lowfat choices like lean meat, poultry without skin, fish, and dry beans and peas often. Nuts and seeds are high in fat, so eat them in moderation. Sharon D. Anderson, Director, Fargo, North Dakota. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914.