The Delta independent., 1919-10-31
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COUNTY AGENTS NOTES
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(By Francis D. Yeager)
Food Value Of Milk

Food Value Of Milk
Largely because milk is q liquid
many people have not considered it
a necessary article in the diet, and
have either reduced their purchases
of this valuable food. or purchased it
rather reluctantly.
However, when its real food value
is known, it is looked upon as the
most nourishing of all foods. 1t is a
complete food, containing all the food
essentials necessary for body activi-
ties its protein is of exceptional quail
ity, and the fat in milk contains a
newly discovered substance, essential
in the diet, called Fat Soluble A This
substance has been found to be in
dispensable to health, and no child
can grow and develop without it
Furthermore this substance is valua-
BILE to the adult in promoting health
and vigor.
This growth and health promoting
element is deficient in the diet Of one
out of every three children, who are
thereby caused to suffer in various
ways; some children even develop
sore eyes and rickets and others com.
plicated disturbances when they do
not receive sufficient amounts of this
substance.
Fat Soluable A is found most abun.
dainty in milk, butter, cheese and ice
cream; the fat of the egg contains
it, as also do the leafy portions of
vegetables to some extent Milk and
dairy products, however are the prin-
cipal sources.
DR.. Sherman of the Columbia Uni
versity says that the average Ameri-
can diet should consist of at least
twice as much milk, butter and cheese
as at present.
DIR. McCollum of John Hopkins Uni
versity, the foremost authority on nu-
triton, says that there are no sub
stances on milk and dairy products
for food; they are essential to the
growth of the child and to the health
of the adult.
If one but for moment considered
milk on the basis of its protein, fat,
and sugar contents. and overlooked
its health and growth promoting sub
stances and its ideal mineral matter,
it would be found that milk is cheap
food even then, when compared with
most other articles of diet
For example, veal costs about twice
as much as milk for that same food
values; pork chops, ham and should.
er, are more expensive than four per
cent milk, while chicken at "a cents a
pound Is more expensive than milk
and broilers at 80 cents q pound are
almost live times as expensive. Eggs
at 48 cents a dozen are about two and
a half times as costly as four per cent
milk. rFa ~ sF fH-
| Fresh fish, such as salmon, halibut,
and whitefish, cost about two and one
half times as much.
/ OF the fruits. only those that are
dried are as cheap as milk.
The same is generally true Of veg
etAbles, except potatoes. For in
stance, canned peas at 20 cents a
pound are about three and one half
ttmes as expensive as four per cent
milk, or in other words, when they are
20 cents a pound. it requires 52.5S
cents worth OF them to equal one
quart of four per cent milk, which is
generally purchased for Is cents.
All these figures show that milk is
| an economical and nourishing food
even at Is or 20 cents a quart
| This fact coupled with the fact that
milk contains certain substances, call
ed vitamines, which are essential and
necessary for growth and health, and
mineral matter of splendid quality,
should make everybody realize keenly
that milk should be used freely in
every American home and in every
human dietary.-Naional Dairy Coun.
ell.