Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-10-28
The "Balunced Meal"

No tCllil Is uSeu II1OTe OFTEN III pop
ular discussions of dietaries than the
one quoted above, the Balanced
Meal" The stock and poultry PEG.
Pile have really more accurate knowl,
edge as to the exact body needs Of
the animals which they raise than we
have concerning Our own dietary re-
quirements. However, we can say
with some assurance that we need
certain of the foodstuffs in fairly
definite proportions, and a correct
combination of these foodstuffs con-
stitutes the balanced meal. We no
longer insist that there shall be this
correct balancing for every meal, but
we do desire careful balancing Of
the whole days rationI
Formerly people trusted entirely to
appetite as guide for amount and
kinds of food, and one still hears the
remark that people were just as well
off before they bothered about what
they ate. Health statistics will not
substantiate this statement; we are
a healthier race than formerly, though
to be sure, food habits are only one
small cause of this general improve
ment. Then we have right to ex-
pect the human race to improve phys
ieally, and if it pays animal breeders
in dollars and cents to study the feed
ing OF their live stock, it would sure
ly pay human beings in well-being to
study their own food needs.
Just how far WE can trust to Ape
tite as guide depends upon several
conditions: Whether we are in good
health, whether we have the good
sense to enjoy all kinds of food and
whether we relish simple foods with
natural flavors and no high season.
ings. The minute we are dependent
on high seasonings, we are overstim-
ulating the appetite. =t
The planning Of balanced ration
: includes certain amount of the fuel
foods; that is, carbohydrates Sugars
and starches) and fats, a definite
amount of protein, some mineral mat.
ter and water. We know that so
far as body nourishment is concerned
it makes little Difference whether we
take this fuel food, aSstarch sugar or
fat, but there are digestive reasons
why for some people fats are not so
easily handled by the body and an
excess amount of cane sugar cannot
be digested by anyone We almost
instinctively choose foods varied
enough to supply the different food
stuffs, but there are certain mistakes
which are fairly general on the Amer
. lean table.
If there are insufficient amounts of
fresh fruits and vegetables, eggs and
milk and coarse grains, mineral mat
ter will be lacking.
We are apt to supply too much
food by having several rich dishes at
one meal; that is, heavy cream soup
with full dinner. or a dessert of but
ter, eggs and milk with such din
ner. A clear soup is always best with
regular diner unless no meat is
served A fruit dessert or a simple
pudding is better than an elaborate
dish at the end of meal
We are apt to serve two starchy
dishes at the same meal; for instance,
potatoes and macaroni, or potatoes
and rice, or potatoes and noodles.
sAdSol Ohi, INV VI ioSaiSo may Will
serve as potato substitutes.
Most serious of all from the dietary
standpoint, we double on our protein
dishes We serve an egg fish or
cheese salad with or after a meat
course; we serve macaroni and cheese
with meat and potato. or as substi-
tute for the potato (Which latter is
fairly permissible if only small
amount OF cheese is used as fla
voring); we serve cheese and egg
dishes such as cheese souffle at din
ner, and, perhaps least pardonable Of
all, we serve two or even three kinds
of meat when there are guests, and
urge the guests to try all of them.
Oflcourse, we can eat too large guam
titles Of protein when it is offered in
various forms. ..g. i
The safest course to secure the de-
sired balanced ration is to serve va
riety Of simple foods, no two of them
of the same type, except in the case
of fresh fruits and vegetables, which
are valuable in any quantities desired.
= (Tuesday--Menu Planning.)