Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-11-12

large amount of it per ton, which is
/ valuable for use in cooking and also III
the making of salads. AS 4 matter OF
| fact, we seldom eat the fat on meat. ~
has been the custom TO waste IL, ana u
we are not going TO eat the fat, ii should
be cut off and saved and used for other
purposes such as frying and shortening
for biscuits.
In the matter of fruits and vegetables,
We seldom eat as much of these whole
some foods as we should. In spite OF
the fact that we have such large areas
Of land devoted to truck crops, fruits
and vegetables are relatively high IN
most OF our consuming centers and diff
ficult to obtain in a strictly fresh cOndl-
ton. There is no reason, however, why
thousands and thousands of families
should not have plenty of these two
great delicacies and essential food COM
modities because they can grow plenti-
full supply on a very limited area and
for a relatively small outlay of money
and labor. Fruits and vegetables not
only keep the system in a good condi-
ton physically, but they help to lessen
the consumption of bread and meat.
There is a natural craving for sweets
on the part of most human beings, and
this may he satisfied in various ways.
We use some sugar directly for the
sweetening OF our beverages. We also
obtain part of the sugar needed through
the use of syrup, preserved fruits, jams
and jellies The daily ration should
contain about three ounces of sugar, or
at most four.
A man receiving the above quantities
of food should be highly nourished and
capable of performing a vigorous day s
work. Those OF sedentary habits should
not eat so much, and those performing
unusually hard tasks might need more.
The average human being would prob
ably not require over two-thirds of the
above ration. The same would prob
ably be true of children above the age
n civ Small Children
would probably not require over one
third to one-half, and of course, very
young children could not utilize foods
of the character mentioned.
To feed an average man for a week,
therefore, one would require about six
loaves of bread or it's equivalent in Ia
pounds of wheat flour, corn meal, oat
meal. hominy or rice. Another way of
providing the necessary bread ration
would be through the use of three and
n half pounds of cereals and one-quarter
peck of potatoes. We are asked to con-
serve wheat flour particularly, there
fore the amount OF wheat bread might
be cut down TO three loaves, and corn
bread or other cereal substitute to the
extent of three pounds used during the
week. IL is important that potatoes be
used. Either sweet or Irish will an
swer. They give variety to the dietary
which would otherwise be lacking.
In the case OF meat, one and three
quarter pounds Of fresh lean meat and
LNo DOuHuS Oh uIlSu DedHS Ut peas
would supply the essential protein for
seven days. One and a half pounds OF
fat would also be necessary, derived
from any of the sources previously
mentioned.
Provision should also be made for six
pounds of fresh fruits and vegetables,
the greater the variety used the better.
One and a quarter pounds of sugar or
one quart OF syrup will supply all the
sweetening needed.
This will give some idea of the guam
titles of food necessary to maintain the
average adult for a period of seven
days.
The quantity of food needed for the
proper nutrition of a family of five
during a single day would be about as
follows: Four and a half pounds of
bread or the same food value obtained
from the use of three pounds of wheat
flour, corn meal, oat meal, hominy or
rice; or two and three-quarter pounds
of cereals, and five or six medium sized
potatoes. Three-fouTths cup of butter
or other fat; a little more than one
ctup of sugar or the equivalent of some
other sweet. Four pounds of fresh
fruits and vegetables. One or two of
the following, the choice depending on
tine age of the children: Three quarts
of milk and one pound of other food
taken from the meat and meat substi-
tute group, or two quarts of milk and
apd q half Mounds IF other fond