Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1917-05-16
WHAT TO SERVE At
TO NOURISH A
There Are Five Groups Of Foods
Mineral Matter, Protein,
Starch, Sugar and Fat and
Each Group Should Be
Included Every Day.

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 ncome) the specialists Of the
United States department OF agricul-
ture say careful planning may make
possible both reduction OF cost and
an Increase In nutritiveness and pala-
liability.
II any changes are to be brought
about In the menu to which family
has been accustomed, however, by
eliminating certain articles or substi-
tuting less expensive ones, care should
be taken that the resulting diet is ra-
tional-that is. that 1t 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-
fcient In any of these types Of food.
Should Eat q VARIETY.
In general, habit and custom, shaped
by normal appetites. have led to the
general adoption Of adequate and va
Red 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 tyres usually are served with
it. II persons food habits are good
he will eat reasonable quantity Of
all the foods provided and obtain q
varied meal and not q 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 CON-
bined in the diet are chosen according
to these types-that Is, according to
the purpose each group serves In the
bo1y-and are eaten IN proneri nronor-
zion. the meals will furnish an the
kinds OF nourishing elements which
the body needs. The Ave trnes or
groups are:
F,r.t -Foos. a.r.ns., ,,,.n g., -
eraI matter, vegetable acids and body reg
ulatiug substances. such as fruits and sue
cu,en. vesesaoiss'
tein, such as milk. eggs. meat ana dried
legumes.
Ihira.-Foods depended upon for starch
meal, and food, n,ads from ' them no
Fourth.-Foods depended upon for sugar,
such as sugar. moiasses. sirups. honey.
S.,ns .n'ck presesVes' or'eo iruits. sweet
Fifth,-Foods depend>, unon ~, q,
such as butter. cream: salad oil and other
table fats. lard. suet and other cooking
o's' e'' - aA'' o~s'n
4ust Have Some of Each.
In o,aa~ .h., ,ha ..,s ,-
IN ,ba ra<,5a5 nr.r;.,r. s,.. -,
muef mara snra tb,t an .ro,,r- -
nj, ran-.s.n,.a -, ~. 80 49,
erv n,.s, ~ WIZ, ~. ..,,,,- a.. =.
c,nS,5araa L. ~ A. "a 49, !.
ma 49, or, or.n.s,, - -. -
3, rt,cn,ar,r 90 ~. a.ss. $50 ''.., ,.
800. -.
a.. .....~ s - u
1850 - ,rs
~ ne uea'ier tue
80 'ne 49, nu, IN
p'auns meA's ~ Aeeo.uauee WIN tne
s'no mere suggested choose oniy :
rev oishes anu inaAe sure tnat tue uii-
kelens eroups are represented III the
0aiiy rare. Foods Ia groups ! and =
are less expensive, as rule. than
knose Ia group ana Tor this ana other
reasons should be used freely ~
the basis or the diet. with sufficient
amounts OF foods from groups 2, 4 and
8 to round out the meals. Remember
that the materials used in cooking OF
served with foods-fiour. eggs. milk,
nat, sugar, efc.-add their food value
to the Diet. Remember also that It'll
not necessary To supDlv NIL the fyneG