The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1917-05-10
There Are Five Groups Of Foods
Mineral Matter, Protein,
Starch, Sugar and FatEand
Each Group Should Be j:
Included Every Day.
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HOUSEWIVES in many cases can
reduce the cost of supplying
their tables without reducing the
nutritive value Of the food served by
giving more thought than usually is
given to the selection, preparation and
combination Of foods. In fact, where
carelessness has been the rule land
carelessness is not related to the size
Of the income) the specialists of the
United States department of agricul-
ture say careful planning may make
possible both a reduction Of cost and
an increase in nutritiveness and pala-
liability.
If any changes are to be brought
about in the menu to which a family
has been accustomed, however, by
eliminating certain articles or substi-
tuting less expensive ones, care should
be taken that the resulting diet is IA
tional-that is, that it does not contain,
on 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 de-
ficient in. any Of these types Of food.
Should Eat a Variety.
In general, habit and custom, shaped
by normal appetites, have led to the
general adoption Of adequate and va
ried diets in most families where the
means are 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
the other types usually are served with
it. If a persons food habits are good
he will eat a reasonable quantity Of
all the foods provided and obtain a
varied meal and not one sided one,
as might otherwise be the case
The list Of foods given at the end Of
this article are intended to show differ
ent types Of food and different exam
pies of each type. If the foods COM
bined in the diet are chosen according
to these types-that is, according to
the purpose each group serves in the
body-and are eaten in proper proper
ton, the meals will furnish all the
kinds of nourishing elements which
the body needs. The five types or
groups are:
F1rst.-Foods depended upon for min
eral matter, vegetable acids and body reg
ulating substances, such as fruits and sue
culent vegetables.
de- Id co.
TEN, such as milk, eggs, meat and dried
legumes.
Thrd.-Foods depended upon for starch,
such as cereal breakfast foods, fours,
meals and foods made from them.
Fourth.-Foods depended upon for sugar,
such as sugar, molasses sirups, honey,
jams, thick preserves, dried fruits, sweet
cakes and dessert.
Fifth.-Foods depended upon for fat.
such as butter, cream. salad oil and other
table fats, lard, suet- and other cooking
fats and oils, salt pork and bacon.
Must Have Some Of Each.
In order that the meals may supply
all the needed nutritive elements, one
must make sure that all groups are
well represented, not necessarily at ev
cry meal, but when the family diet is
considered day by day and week II
and week out. Quantities should vary
particularly Of the energy yielding
foods, for persons engaged in differ
ent pursuits necessitating different
amounts Of exercise. The heavier thu
work the, more food is needed. II
planning meals in accordance with TIN
method here suggested choose only {
1;eHo o,,1 hot +ho n
ferent groups are represented in til,
daily fare. Foods in groups / and
are less expensive, as q rule, thai
those in group and for this and othe
reasons should be used freely a
the basis Of the diet, with suficien
amounts Of foods from groups 2, 4 AM
5 to round out the meals. Remembe
that the materials used in cooking O
served with foods-.fOur, eggs, milk
fat, sugar, etc.-add their food valu
to the diet. Remember also that it
not necessary to supply all the type
of food at every meal, providing enoug
of each is supplied in the course Q
the day. For example, if the food
which are depended upon for nitroge
meat, eggs, milk, etc.-are found i
abundance at breakfast and dinner
is not necessary to include them q
supper or lunch, OF if a person prefer
light breakfast he may leave out tn
nitrogen rich food and perhaps som
of the other foods in the morning an
make up for it at the noon and evel
ing meals. In the following lists dishe
suitable for the different meals al
grouped according to the kind of NJ
tritive materials which predominant
each, and the groups are given in tt
\ order in which they are usually intr
duced in family meals The dish'
mentioned are examples only. Hous
keepers will readily think of dishes I
similar kind which they may prefe
The important thing is to know whic
foods belong to the different groul
and then to see that all the groups a.
represented in the family meals.
Breakfast.