Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-04-17
HOMEMAKERy COLUMN.
Correspondence on topics Of interest 70 the ladiee
u soncited. Address: Editor H0NEHAKE1S'
CoLUM. Oxford Democrat. South Paris. Ne
Food for tho Family.

Food for the Family.
Frances r. Freeman. Professor Of Home Eco
n0mics)
One of the most perplexing problems
the homemaker confronts 10 planning
three meals day. The ability of per
son to live an efficient life depends to 9
certain extent upon the food he eats
The planning OF meals Is duty not to
be attended to In any uncertain manner
The farmer has long been studying the
question of proper foods for his stock
It is time that the housewife should give
careful consideration to the food for bel
family. Personal tastes and. individual
peculiarities will always exist and a.
ways must be considered. On the Other
hand, unheslthful dietetics and the nm
wise expenditure Of money for food are
serious faults to be remedied. The
housewife can study the most fundamen-
tai principles relating to the needs OF the
human body and she can study food
values. 1t is within her power to dc
something very practical to give well
planned meals to her family and to gain
freedom from family food customs.
The first consideration Is the needs Of
the body which are modified by age,
health and work but every person needs
those compounds which will build tissue
yield energy, and regulate body proc
esses. For the adult In health the
tissue builders are needed In constant
amount, while the energy producers
must be increased az muscular activity
10 increased. What compounds will
meet these demands of the body and what
foods will supply them? A food is made
up of one or more of the following COM
pounds-protein, fat, carbohydrates,
mineral salts, and water. The five CON
stituents of food are called foodstuffs
or food principles. The tissue builderl
are protein, water and mineral salts
The energy producers are carbohydrates
fats and protein; the body regulators
primarily mineral salts and water.
AVAILABILITY OF FOODS TO BODY
1t is impossible to group foods under
one function for practically all foods are
capable Of doing more than one thing In
the body. However In general way
they may be classified under their most
important functions.
Foods which furnish tissue builders
/. Protein:
Milk Legumes
Eggs Meat
Cheese Cereals
2. Mineral Matter:
Milk Green Vegetables
Eggs Cabbage, Celery, etc.
Legumes Fruits, raw anG
cooked
Foods which furnish energy:
/. Carbohydrates, l. O., sugar and
starch:
Fruits Cereals
Rice Legumes
Potato Roots and Tubers
Foods which regulate body processes
Green Vegetables
Fruits
Whole Cereals
RULES FOR PLANNING OF MEALS
Select one food from each class for {
meal. Do not serve meat, macaroni ano
cheese in the same meal. Do not con
slider each meal az unit but plan for 81
least one day. Plans made for weei
are better. Do not repeat the same foot
in different forms in the same meal. Try
to have some contrast In foods served Il
provide flavor and palatability. Serve
every thing in just as attractive q manner
as possible. Provide variety which doe'
not mean large number of dishes serv
cd In one meal but the use of few ma
terials at time. Learn different meth
DDS of preparing the same material.
Most of all are needed plain, non
stimulating, easily digested foods which
are simply and easily prepared. Rich
highly seasoned foods should be uset
only In moderation in order to give va
riety.
Too much pie, doughnuts, and cak,
are eaten. The unmodif1ed foods suct
as grains, vegetables, fruits, meats, eggs
and milk may be depended upon to sup
ply all the necessary elements to sustain
growth, work and functions OF the hu
man body. Potatoes, fresh fruits, ant
vegetables, which may be canned, thor
oughly baked bread, milk and egg
should form the staple articles Of foot
for every family.