The Bridgeport evening farmer., 1917-05-03
HOW TO PLAN
 THREE MEALS What to Serve to Nourish the Family for the
 Least Money

Washington. p. C.. May s.-House- cost of supplying. their tales 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 careIessness has been the rule (and carelessness is not related to the size of the .fncome). the specialists of the United States Department of Agriculture say care- fuL planning may make possible both reduction of cost and an increase Tn nutritfveness and palataility If any changes are to be brought about in the menu to which a family has been accustomed however, by eliminating certain articles or substituting less expensive ones, care should be taken that the resulting diet is rational; that is, does not contain, on the one hand. too great a 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. In general habit and custom, shap- ed by normal appetites, have led to the general adoption of adequate and varied diets in most. families where the means are sufficient for any range Of choice. Thus when meat
 a food rich in nitrogen-is eaten, po-
 tato, rice, bread, or some other star ! chy food, and fruits and vegetables,
 and perhaps foods of the other types,
 usually are served with it. If a per
 sons food haits are good, he will eat
 reasonable quantity of, all the foods
 prrvided and obtain varied meal and not a one-sided -one, as might
 otherwise be the case
 l The lists of foods given at the end of this article are intended to show d1fferent types of food and different
 examples of each type. If the foods lcombined in the diet are chosen ac.
 cording to these types-that is, accord ing to the purpose each group serves in the body-and are eaten in prop.
 CT proportion, the meals will furnish all the kinds of nourishing elements
 which the body needs. The five types or groups are:
 ! l. Foods depended upon for min eral matter, vegetable acids, anG lbody-regulating substances, such a. fruits and succuleht vegetables.
 ?. Foods depended upon for pro tein, such as milk, eggs. meat, ant ! dried legumes.
 II 3. Foods depended upon fol
 starch, such as cereal breakfast foods
 Hours. meals, and foods made from them.
 II floods depended upon for SUI
 gar, such as sugar molasses, sirups honey, jams, thick preserves, dried fruits, sweet cakes, and desserts. T 5. Foods and depended upon fol
 fat. such as butter, cream, salad oil and other table fats, lard, suet, ant
 other cooking fats and oils, salt pork
 and bacon.
 In order that. the meals may SID ply all the needed nutritive elements {, one must Rlake sure that all group are well represented; not necessaril,
 at every meal, but when the Tamil,
 diet is considered day by day an, week in, and week out. Quantitie 1, should vary, particularly of the ener : gy-yielding foods, for persons engag ed in different pursuits necessitatin different amounts of exercise Tn heavier the work the more food i ], needed. In planning meals in ac
 cordance with the method here sug