The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1917-06-02
eroup AFoods Demanded on for SUGAR.

Thinking OF foods according to the group to
which they belong according to the nutrient
which they supply In largest amount will help
the housekeeper to see whether In the meals she
plans she has supplied all the different materials
needed, especially whether there is the necessary
though small. amount of tissue-buildng mineral
matters and bOdy-regulating materials (group u,
and OF tSSue-building protein (grOup p. When
she has made that these are present. she
may safely build up the bulk of the diet from
whatever materials from the other groups that
seem economical, wholesome, and appetizing. By
means of this grouping she viii be reminded that
meals consisting only of cereal mush (group 81
served with butter (grOup - and strip GROUP ~
would not be complete ration and would almost
surely be lacking in bodybuilding material be-
cause there are no foods from either group
(fruits and vegetables group 2 (protein rich).
1t will become clear. also, that school lunch of
kind far too frequently served consisting of bread
and cake, is lacking in the way, and that a
glass of milk (group p and an apple or orange
(grOup y would make it far more nearly
plete. She will learn the wisdom of serving fruit
(group y rather than a whipped-cream dessert
(group 81 or a suet pudding (groups 3 and 81
after course including generous portion of fat
meat (groups 2 and -.
This method of planning prevents substituting
food for another which has an entirely differ
ent use It prevents the housekeeper, for example.
from trying to give pleasant variety by using
an extra amount of cakes sweet desserts in the
place of fruit and vegetables when the latter seem
difficult to obtain Sugar is nutritious and has
furnishes is fuel and not the bodybuilding and
body-regulatng materials which are found in
fruits and vegetables, and it is not safe to cut
them out, even if the meals be made attrac-
tive without them. Fortunately they are not al
ways so hard to obtain it seems, and the wise
hOusekeeper will make every effort to supply
them In general, economy within each group is
safer than using inexpensive food from
group in place of expensive from another
group.
Thinking in terms of these groups will also
help when laying in supplies. Dried peas and
beans and dried fish. canned fish, and meat, and
kinds of cheese Keep for a long time and can
be used In place OF fresh meat in emergency.
Fruits and vegetables put up when they
abundant will help to supply this important group
in winter.
How to Tell Whether or Not Diet is Adequate
It is very hard for a housekeeper to know ex-
actly how much of each of the food substances
or nutrients her family needs or exactly how much
OF each she is giving them. The exact amount
which each person needs depends upon age, sex,
size and amount of work done with the muscles.
An elderly person. of quiet habits, needs
less food than vigorous, young one; large per-
son more than q small one; man more than
woman; grown persons more than children; and
a farmer working in the bayfield, mechanic, or
a football player more than man who sits at his
desk all day.
The health and appearance of the family are
good test Of the wholesOmeness of their diet. II
they are strong, well developed for their ages,
free from ailments, and full of energy and ambI-
ton, one may safely say their food agrees with
them. But if they are listless and ailing or not
as well developed either physically or mentally
as they should be, and if a competent physician
finds that there is no special disease to account
for these bad symptoms, mother may well ask
herself If the food is right, and if not how she
make IT so.
General Suggestions
Good food habits are an important part of
personal hygiene and thrift Children get such
habits by having suitable amounts of suitable
foods served to them and then being expected to
eat what is set before them.
True economy lies not only in buying wisely,
but also in making the fullest possible use Of
what is bought.