The Colorado statesman., 1914-07-25
ting the variety we all need in our

ting the variety we all need in our
diet.
A common mistake in buying foods
is the selection of the most expensive
kinds when cheaper ones would
serve the purpose just as well. The
maxim that the best Is the cheap
est" Is not always true of food. The
plain, substantial, standard food ma
terials, like the cheaper cuts of meat
and fish, milk. -four, corn meal, oat-
meal, beans and potatoes are as di-
gestible and nutritious and as well fit
ted for the nourishment of people in
good health as are any of the costlier
materials. We endeavor to make our
diet suit our palate by paying high
prices In the market rather than by
skillful cooking and tasteful serving
at home.
Unless care is exercised in selecting
food diet may result which is one
sided or badly balanced-that is, one
in which either protein or fats and
carbohydrates are provided in excess.
If person consumes large amounts
of meat and little vegetable food, the
diet will be too rich in protein and
may be harmful. On the other hand,
if pastry, butter and such foods are
eaten in preference to a more varied
diet, the food will furnish too much
energy and too little building ma.
teriaL
The use of excessive quantities of
food, a common dietary error in this
country, entails loss of food in at
least three ways. In the first place,
more food is eaten than can properly
be utilized by the body This is not
universally true, for there are some
who do not eat enough for healthful
nourishment. But the eating habits of
many are vicious, resulting not only
in a loss of food material but in an
increase in the labor of digestion, to
say nothing of the injurious effects
which overeating may have upon the
health in general. On the other hand
we must not forget that maryland
not always those in poor circum-
stances-are undernourished. Either
extreme is to be avoided.
The second kind of waste is noted
when more food is served than can
be eaten, and the excess is thrown
away as table waste The third form
is that which may occur in the
preparation of food materials for con-
sumption. In removing the inedible
| portion, as skin or seeds from fruit
or vegetables, more or less of the
| edible portion is removed also. The
| greatest loss, however, is in the waste
| of animal foods in which the nutri-
ents are in their costliest FORMS The
! trimmings of meat, which are left with
the butcher or removed in the kitch-
en-, frequently contain one-eighth of
the material paid for. Much valuable
fat may also be thrown away. Part
of such waste is inevitable, but much
of the valuable nutrients might be
saved if the materials were used for
making soup, which could easily be
saved and used. The most economical
cuts of meat are those in which there
is less waste of this kind; in such
cuts of meat as loin of beef, rib chops
of lamb one-fifth the cost goes to pay
for bone.
A great deal of fuel is wasted in
the preparation of food, and even then
great deal of the food is badly
cooked. To replace expensive food
badly cooked by cheaper food well
cooked is important for both health
and purse. To make the table more
attractive will be an efficient means
for making the home life more enjoy.
able.