The news scimitar. (Memphis, Tenn.) 1907-1926, 1919-02-08
In planning meals and when buying

In planning meals and when buying
supplies, It is we'll to think Of the fol-
lowing foods as In a class by them
selves: Milk. eggs, cheese OF all kinds,
| meats (excepting zRlt pork and bacon),
poultry, fish and sea food, These foods
are gF8uped together because they pro-
vide what is now called adequate or
tions. The term adequate" or com
plete" is used in connection with these
proteins because Of their important re-
iation to the proteins of the body.
Protein is an essential part Of all the
tissues Of the body, including the mus
| cles, the blood and the organs. h
material out OF which body protein Is
made Is constantly changing. 1t is
sometimes said that the muscles and
other tissues OF the body wear out
and are in constant need of repair
This is not ar apt description Of what
really takes place, for II suggests pc;
RODS Of disorder in the body, followed
by periods of strength and well-being.
AS a matter OF fact, the process by
which body proteins take in new mate
rial to replace the old is a perfectly
normal and healthy one, which involves
no wearing out" The process does,
however, create a Eever-ending demand
for materials In the food. /
The proteins OF the diet are found
chiefly in two classes of materials. To
the first class belong milk, eggs, cheese,
and flesh foods, all Of which are rela-
lively expensive under most conditions
Of living, and to the second belong the
cereals (wheat, oats, corn. barley, rice
and rye), and also beans, peas and
cowpeas, all OF which are relatively
cheap. There Is an important differ
ence between the proteins OF these two
classes OF foods. The first are com
plete and the second incomplete. This
| NNAnAa HLnh - A. aAh,,t1AtA1 - A~
as chemists say, the amino acids, nee
essary for making body protein, thu
first supply all, while the second, witt
a few possible exceptions, are lacking
In one or two,
To use bread or cereals in othe,
forms to the exclusion q milk, eggs
cheese and sAnilar foods is unsafe from
the standpoint OF health, but to us
the latter foods in greater amount thai
Ii needed usually adds to the cost o
the diet, 1t becomes an importan
matter, therefore, to know how niue
Of the perfect protein food one shout
use. 1t Is generally agreed that a chill
under s should have either one quar-
OF milk a day, or, better still. three
i, fourths OF a quart and one Egg. A chill
over 8 should have a minimum of
pint of milk a day and a small amou
Of the other foods In the group.
9 A family consisting OF four adults
. two men and two women-all dom
moderately active muscular WORT
{ should have q quart of milk a day an
\ at least 80 pounds Of other conplet
: protein foods or their equivalent |
milk. For supplying protein a quart /
milk may be considered the e~quivaIer
! Of eight ounces Of the other complet
! protein foods,
2 II the housekeeper decides to Deepen
chiefly on the relatively inexpensiv
cereals, beans and peas, for most {
the protein needed by her family, an
to use the more expensive protein food
only In amounts sufficient for bod
Y needs, she has on her hands the prof.
lem of determining how far the sma
T supply will 70 and what kind OF dishe
G she can prepare from them. To begi
with, she should remember that III
: usefulness OF these foods Is not dt
= pendent on tho form In which they al
served, providing, of course, they al
n prepared In wholesome ways. For g,
ample, an egg used in the ~preparatio
OF mullins, corn bread. custard or Il
l. cream goes as far toward making bod
Il protein as when 1t Is boiled or poache
Most housekeepers serve n centr
dish of meat or meat substitute 4
dinner and for luncheon or supper an
some serve such a dish for breakfas
D This hahat has the advantage of assn
y tng a regular supply of the compile
protein foods, but it may lead to Il