The Brunswick news., 1917-05-04

ever, by eliminating certain articles
or substituting less expensive ones,
care should be taken that the result
ing diet is rational; that is, that it
does not contain, one the one hand,
too great proportion Of foods Of
any one type, such as meats and meat
substitutes. or starch, sugars, and
fats, or vegetables and fruits. and
that, ON the other hand, it is not def
cient in any CT these types Of food.
In general habit and custom,
shaped by normal appetites, have led
to the general adoption OF adequate
and varied diets in most families
where the means arc sufficient for
any range OF choice. Thus when
meat-a food rich in nitrogen-is
eaten, potato, rice, bread, or some
other starchy food. and fruits and
vegetables, and perhaps foods OF 9TH
er types, usually are served with it.
II a persons food habits are good,
he will eat a reasonable quantity OF
all the foods provided and obtain a
varied meal and not a one-sided one,
as might otherwise be the case.
II the many kinds of ioo4s COM
bined in the diet are cAosea accord-
ing 10 certain types-that is, ac-
cording TO the purpose cach eiCap
serves In the body--dnd are eaten III
proper proportion, the meals viii Iuf-
nish ali the kinds Oh nourishiDs Gle
meuts which the BODY needs. Ihe
ave types or groups are;
/. Foods depended upon Tor min
eral matter, vegetable acids, ana
body regulating substances, such as
fruits and succulont vegetables.
2. Foods depended upon Tor pro
ten, such as milk, osgs, meat and
dried legumes.
g. Foods depended upon ior starch,
such as cereal breakfast foods, ilours,
meals and foods made from them.
L. Foods depended upon for sugar
such as sugar, molasses, syrapa,
honey, jams, thick preserves, dried
fruits, sweet cakes and desserts.
5. Foods depended upon for lat,
such as butter, cream, salad oil and
other table fats, lard, suet, and other
cooking fats and oils, salt pork and
bacon.
In order that the meals may sup
ply all the needed nutritive elements,
ono must make sure that all groups
are we'll represented; not necessarily
at every meal, but when the family
diet is considered day by day and
week in and week out Quantities
should vary, particularly of the ener-
gy-yielding foods, for persons engaged
in different pursuits necessitattug
different amounts of exercise. The
heavier the work, the more food il
needed In planning meals in accord
ance with the method here suggested,
choose only a few dishes and make
sure that the different groups are rep
resented in the daily fare. Foods in
groups and are less expensive,
as rule, than those in group ,, and
for this and other reasons should be
used freely as the basis of the diet,
with sufficient amounts OF foods from
groups 9, and to round out the
meals. Remember that the materials
used in cooking or served with foods
(flour, eggs, milk. fat, sugar, etc,l
add their food value 10 the diet. Re
member also that it is not necessary
to supply all the types Of food at ev
cry meal, providing enough OF eacf
is supplied in the course Of the day
leor example, il the foods which are
depended upon for nitrogen (moat
eggs, milk, ete,) are found in abund
ance at breakfast and dinner, it II
mot necessary to include them a
supper or lunch, or il u person pre-
fers light breakfast, he may leay'
out the nitrogen-rich food and pei