The Canon City record with which is consolidated the Canon City cannon., 1917-05-17
ALL HI6H-PRlCED FOODS
NOT THE MOST N0URISHING

has come to put up the flag, not only
In our study of food economy we
must realize that the cheapest foods
are not always the cheapest from the
standpoint of nutrition nor are our
highest priced foods the highest in
nutriment- The really important
point to remember is the nutriment in
the food. that is to say. its capacity
to drive the bodily engine and put US
thru our days work.
The foods known as the protein
foods are the only ones which can
build muscle. Meat heads this list.
But there are other less expensive
foods which furnish this same quality
Under this list may come eggs, milk,
cheese. nuts and the vegetables
known as legumes or beans, peas and
lentils. We do not urge that these
entirely replace meat in the diet, but
that they in part furnish part of this
important body building material
The second foodstun. the fats. are
centrated fuels and are always expen-
sive. In this list comes butter, cream
olive oil. oleomargarine, lard and the
lard substitutes. Reef fat and bacon
are also a valuable source AT best.
the fats will always make large hole
in the food budget. but we can cut
down their use somewhat
Another heat and energy-giving
foodstuff, the carbohydrates by name,
are coming in for considerable noto-
riety these days. These are the
starchy foods and the sugars. Some
foods as the subacid fruits and some
Vegetables furnish sugar but the lar
ger amount is added directly to our
food as sugar. Sugar is quickly di-
Eested and easily convert
stock our bodies with this fuel. Our
daily amount cut in half might prove
a benefit physically as well as fnan-
cially. The starchy foods have been
largely represented in the American
diet by potatoes and white bread. Re
cent agitation has taught US that we
can substitute other foods for pota-
toes. as rice. hominy. macaroni and
spaghetti and. tho not served as
substitute. we may think of tApicca
and sago as cheaper sources of
starch.
A fourth material is classed as min
eral matter or ash Its chief work is
the building of bones. The only min
erai we add directly to our food Is
! common salt. the others being found
in 4 greater or less degree in all our
foods. VIC need not worry about get
ting enough mineral matter provided
our diet is sufficiently varied. with
plenty OF fruit and fresh vegetables
supplied Milk also furnishes valua-
BILE minerals. especially for the grow
ing child. Remember that skinned
milk contains q large amount OF the
body building material with practic-
ally none OF the minerals removed.
Just how much food does it take to
ming order: OF course the amount
will necessarily vary with the age. oc-
cupation and temperament of the in
dividual and the climate in which he
lives. BY many experiments. certain
definite standards OF the amount need
ed have been worked out and form a
good guide which may be proiitably
followed Remember that the food
must not only furnish heat and energy
but also rebuild worn-out tissues.
The following might be considered
q typical menu for a man doing orii-
nary work.
Breakfast.
Sliced bananas. oatmeal. eggs. rolls.
coffee.
Beef roast. creamed macaroni, Spin
ach. bread, lemon jelly. cake.
Supper.
Creamed salmon on toast. peas, gra
ham bread. stewed pears.
or course this ceald be varied to
suit the taste and pocketbook, but
this will furnish the necessary nutri-
ments in the right proportions.
For one really Interested in this
subject OF food values and meal bal
ancing. there are many free bulletins
issued by the Department Of Agricul-
ture which will be OF great help. And
every house wife should be interest
| ed enough to take an interest in her