Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1917-06-07
EATING BY LAW,

1t is more tMan possible that before
the yea is out TIE people of the United
States may be living under . food dl-
rector who will tell each adult what ne
hall cat, how much, ard what he snail
pay. If SO, the central feature of the
plan will be that each person shall nave
a number oc Galleries 10 he determined
by his work and his size. If this comes
about before the year end people will
be talking about 1,00o Galleries of food
as they now talk about a pound or a
pint.
In the face of this it is well to call to
mind that while calories are the main
basis for determining the value of
foods, they are not the only requisite.
For instance, lean meat or some other
form of proteid, while necessary for
the repair Of waste, does not show up
well as compared with fat meat, a food
capable of furnishing heat and energy
but not of repairing waste.
The food director when he is appoint
ed will not only specify the number Of
calories to be used by a man but he
will say that a certain part of this must
be lean meat or, if the mar is a vege-
tartan, peas, beans, cheese, and milk. :
In making up his diet lists he will
take still other qualities into considera-
ton. Minerals do not make calories
and cannot be estimated in terms of ca
tories, but they are necessary for nutri-
ton and certainly for continued health.
Therefore the director will order that in
the diet list there will be incorporated
certain foods that will not show up so
well on the calorie ta!ta but will be
needed for the minerals which they
contain.
Most of the calories in ordered
diets will come from %starches, sugars
and fats. Most of the proteids will
come from lean meats, beans, milk, m
milk proteids; mos. OF the mineral
from wheat bran, corn bran, and rice
bran and other forms of bran and
from vegetables and fruits. These last
vegetables and fruits will have to he
included even though judged on the
basis of Galleries they, are ~inexcusably
expensive; judged on the basis of min
erals they are not.
Still other factors will have to be
taken into consideration. Beyond
question in his foo directors cabinet
will be found the best food chemists the
country affords. for some of these other
requisites ave only recently been
handed over by the food faddists to the
scientists and in consequence muc re-
mains to be solved.
Some time ago it was recognized that
young ANIMALS would not grow unless
there was a growth substance in their
food. 1t was noted that butter con-
tanned this growth substance in the
very best form and that runted ami
mails would start to grow al once II fed
butter. This substance is fat soluble.
It is called lipoid. We know that a
considerable list of foods do not CON
tain 1t, that many others do. but is is
not known whether Or not 1t is con-
tanned In a large number of well known
foods. Here is, a field for more work.
In addition there is another sub
stance Of new discovery necessary to
well being. This substance is generally
present in f%oodstuffs of animal and
vegetable origin. but ia absent from
crystalline sugar, fats and starches and
ts almost absent in polished rice ana
finely milled flour and other highly
milled grain products.