The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-04-13
FOODS GROUPED AS TO USE


the body and then to make sure that all
the groups are represented regularly IN
the meals Fortunately no more than
live groups need be considered 90
Fruits and vegetables (2) meats and
other proten-rich foods; lN cereals
and other starchy foods, ~ sweets,
and 60 fatty foods The materials pn
der each OF these heads have their spc
cial uses 1t will be helpful, therefore,
for the housckcepcr to form the habit
OF thinking OF the many different kinds
OF food which She handles as grouped
in some such way as the following
Group l--Fsits and vegetables, such
as apples, bananas, berries, cltrI'
truit>c ,plnach and other greens, mr.
nipS, tomatoes. melons. cabbage green
beans, green peas. green corn and many
othcr vegetables anda fruits Without
these the food would he lacking IN MN
cral substances needed Tor building .hc
body and keeping It in good working
condition, IN acids which give flavor,
prevent constipation, and serve other
useful purposes and in minute quaint
ties OF other substances needed ior
health BY giving bulk to the diet they
make 1t more satisfying TO the appetite.
Group Meat and meat substitutes,
or protcin-rch foods Moderately fat
meats, milk, poultry, fish, cheese, eggs,
dried lcgumc, (beans, peas, lentils, COW
peas, peanutSl, aud some Of the nuts.
These are sources oian important body
/ building material, protein. In the case
LOT children pdrt n the protein food
should alwaycS he whole milk
Group j-Food, rich in starch c.
lrcals wheat rice, rye, barley, oal, and
oorm and potatoes (thllc ard sweet.
! iCcrcals come near to being complete
toods, and m Most diets they supply
more OF the nourihmcpi than any other
kludoi food II is not safe, however, 10
live only ON cereals The grams may
he simply cleaned and partially huSkcd
before cooking, aS m cracked wheat and
Scotch oatmeal, they may be ground
INTO flour and used as the basis ~
breads, cakes pastry, etc or they may
hc partially cooked at the factory. as IN
many breakfast preparations; ar they
may be- prepared IN the form oi such
paste, dS maCaronl. noodles, etc In
All these forms they furnish the huly
with the same general materials. though
I'm different proportions.
Group ! Sugar lgranulatcd puy,r-
iIcd, brown aud maplcl, honey mo-
la>Scs, syrup an dothcr sweets Cnlc,'
some oi the fuel I, IN th, form the diet
Is likely to be lacking IN ilayor
Group s-Foods very rich in tat.
Bacon. salt pork. butter. oil. Suct lard
cream, etc These are important source,
oi bohyNtucl Without a lilrle oi ,heu
the food would not he hch enough ia
taste good
Group i-CFoods depended on ior
mineral matters. vegetable acids and
lhody-regulatug substances - Fruits
NpplcS, pears, bananas, berries. melons.
oranges, lemons, etc Vegetable,
I Salads lettuce, celery. etc po,herh> or
. greens potatoes and root vegetable,
green peas, beans etc toma,1c,
squash. etc
Group ? Food, depended ON i,r
proteml-M Mix. ,km milk cheese
eggs, meat poultry, fish, dried peas
beans, roWpcls, nuts
Group l-Jtood, depended ON ior
starch Cereal grains, meals, Hours
cereal breakfast foods. bread crackers
.macaroui and other pa'te' sakeS, cook.
ic, starch, puddng,. po,atocs and 9th
,cr yPatchy vegetable,
Group Food, depended ON ior
sugar. sugar. mulas>es. ,yrupS
honey candies. fruit, preserved ia
,uglr lclhc, and dried fruits. ,vrc'
cake, and dessert,
Group 5 floods depended on Tor tat
Butter and cream lard. sucI and 9th
Icr cooking iat', salt pork and bacon
table and salad oils
| Thinking Of foods according 10 vhi.l
they belong OF according to the nutrient
(which they supply in largest amount
.v'll help the houSckccper to see whc,hc'
.m ihr meal, she plan, she ha, supple,
''all the different materials needed. r,pc
.ullh whether there IS the nctcsSar,
though small, amount oi TISSUE huildin.
mlncal matter, and body .regula,inl
material, tgtoup u, and oi tissue
building protein (stoup D. When ,hl
has made sure that these arc prcscu,
she may safely build NJ the hulk vt IN,
Idict from whatever materials from th,
.u'hyI group, that seem economical
vholc,ome and apperiing Ry mean
'u' thl, grouping she will he tcminlc,
that meals consisting only oi rctcl
.mu,h tgrcup % served with butte
gfuup q and syrup lgroup a. woul,
mot be complete r'iinu. and woil,
.ahmu,, surely hc laukWg ln bod, build
my material. because there are mo- food
from either group | fruits and yrge
tables ur group , tproiein rioh
Twill become clear. also. that = srhoo
lunch ui kind iar too itepucntl
served. consisting Of bread and cake.
lacking m the same way, and ,ha,
rlas, oi mk trfoup y and an appl
or an orange tgroup y would make
far more ncatl, complete She vi
learn the wisdom oi serving iru
lgruur u rather than a whipped. Great
dessert trrcup 81 ur a sue, puddin
group, I and 81 after a course includ
ling a generous portion ~ iat mca
tsfoup, and S-Uuitcd States DE
raf'mcn, Of Agriculture
Rice Dishes
Rice rruer With Maple syrup