The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1917-12-28

tFrom the United States Department OF
Agriculture)
Every farmer knows that nitrogen
Is one Of the chemical elements which
neither his crops nor his stock can do
cithout. He knows also that it costs
more than almost any other element.
The same Is true of nitrogen in human
food 1t is absolutely necessary for
the building and repairing of body It's
sues and can be obtained by the body
only from the food substance or nutrl-
ent known as protein.
A larger proportion of protein Is
found in eggs, meats, fish, milk, cheese
and the dried seeds of the legumes
(peas, beans, cowpeas, soy beans, pea
nuts, etc.) than in most other mate
rails, end these usually are spoken of
as foods rich in protein, or the protein /
group of foods. Except for the dried |
legumes. these protein-rich foods are |
all of animal origin and are mostly |
among the more expensive food mate
rails. Some of the cereals, especially
wheat and OATS and some of the nuts
are also fairly rich In protein, while
smaller amounts are found in the 9th
err cereals and minute quantities in
vegetables and fruits
Milk is the best source of protein
Cor little children and should be the
chief item In their diet. Besides fur
hishing protein, it provides them with
some Of the mineral matter necessary
to build tissue and with certain other
substances which, in tiny quantities
at least, are Indispensable for healthy
growth and development. Like any
kind of protein, it can also be used
by the body as fuel to provide energy
for the work of the muscles.
1t does not make much difference
from which materials older persons
get their supply Of protein, though a
variety of kinds is Usually considered
desirable. Not all of it ordinarily
comes from the protein-rich foods, for
wheat and other cereals contribute
much protein to the diet. In fact. it
Is possible to plan perfectly whole
some and appetizing diets in which
about half of the necessary protein is
furnished by bread and other cereal
foods.
The following lists may help to show
about how much protein there is in
some of the common food materials
and how they compare with one an
other In this respect:
There is about one-fourth ounce of
protein in--one glass milk; one egg
one and one-half to two ounces medium
1 fat meat; whole-milk cheese Gone
ounce or one and one-hfth cubic
inches) one and three-quarter ounces
} dried navy beans; three medium-size
t slices bread, either white or whole
y wheat (three ounces).
i There is about one ounce of protein
e in-one quart milk; four eggs; six t
Il eight ounces medium fat meat; fou
ounces wholemilk cheese; six ounce
dried navy beans; one small loa
d bread, either white or whole-wheat q
l. ounces).
t 1t is not necessary for a healthy pei
t son to measure his food as CAREFUL
), as a doctor measures the medicine
: or even the food which he prescribe
t for an invalid. If the body is in goo,
u condition ii adapts itself to the ordin
,, airy variations in its food supply; wheI
there is little too much it can stor,
o or dispose of what it does not neet
at once, and when there is not enough
it can draw for q time on its own sub
stance to make good the lack. TIL,
! danger comes when. day in and da,
;, out, the body gets too much or too lit
tie food, or when the kinds provide,
. are not the most suitable. While Their
is no need to measure exactly HOY
; much protein is obtained with ever.
- meal, if the diet as whole is to b.
: healthful and economical, the person
= who plans it ought to know in a gen
= eral way how much protein and othe
= nutrients are needed and how much i
: contained in the different food mate
;. rails, and then choose accordingly.
!, According to the standard common
;. ly used in this country as a practica
!, guide in planning meals about 81
ounces of protein day is a reasonabl
, quantity for young or middle-age
:, man of average size, weighing abou
. $50 pounds and doing q moderat
amount of muscular work-iike tina
of carpenter. 1t is believed that
: variety of food materials.
Half of this protein (about 1s
! ounces) he might get from q poun
y loaf of bread and four ounces of GA
= meal porridge or other cooked cerei
used as breakfast food. The othe
1A ounces sprobably would be SUI
= piled chiefly by one or more of the 70
= lowing Meats, fish, eggs, milk, chess
- and dried legumes. 1t might be oil
:, tanned from an egg at breakfast on,
- half pound of pork chops or mutto
= chops (weighed with bones and trim
= mings) at dinner. and three-quartel
cupful (six ounces) of baked bear
or cowpeas at lunch or supper.
= A larger person would have MOI
- body tissue to keep in repair, so woul
&c require more protein while smallt
IL person would require less. Women, i
general are smaller and weioh los