Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-12-13
Some Fundamental Food Facts

The Importance of good food can
not be over-estimated. In it's alb
sence people starve and pestilence
ana famine enSue. If we eat toe
much food sickenss overtakes us. If
we DO not eat a proper combination
OF foods so as to keep the body in
equilibrium and supply it with the
essential elements it needs indiges.
ton and many other ills to which
humanity is heir are set in motion.
A plentiful supply of well-selected
food constituents keeps people in a
better frame of mind and a more
perfect state of health than any
thing else which the world has to
offer. Food, therefore, constitutes
a matter of primary Importance and
concern to every human being. The
study Of food problems is therefore
essential so that we may be more
generally and completely acquaint-
ed with the functions it performs,
with the benefits it confers, and
with the evil tendencies it may set
up.
Mankind has subsisted through
the use of food for centuries, but
it is only recently that he has be-
gun to understand and appreciate
the differences which exist between
foods and to learn something of how
to utilize them to the best advantage.
For the purpose of convenience food
may be divided into certain classes
or groups, due to the fact that they
resemble each other in character and
in effect. They also exercise SINH
lar functions in the body. There are
really five great classes Of food. The
first of these consists. of cereals and
cereal products, such as rolled oats,
rice, grits, flour and meals of all
kinds. Bread also falls in this class.
The second great class consists Of
fats and foods rich in fat. Among
the most important members of this
group are lard, butter, oleomargine,
cottonseed oil, peanut oil, olive oil
and bacon.
The third gfeat class consists Of
sugars and other sweets, such as
syrupS derived as by-products from
various of our field crops.
The fourth class includes meat,
milk, eggs, cheese, poultry, game,
fish, peas, beans, and all other foods
rich in protein.
The fifth class may be divided into
z parts; the first consisting of fruits
such as apples, peaches, oranges
and berries; and the second class of
vegetables. The vegetables include
roots and tubers, such as potatoes,
beets, onions, carrots, turnips; and
stems, such as celery, asparagus and
rhubarb; fruits, such as tomatoes,
pepper and squash; and leaves, such
as cabbage, collards, spinach and
lettuce.
Out Of these materials it is neces-
sary to construct or build a diet.
When we undertake to build house
we employ an architect. In the first
place a plan is made and the vari-
Gus divisions of the house properly
correlated. The next step is to de-
ternine the quantity and the class
and grade of the various materials
needed to build the structure. Final
ly comes the assembling Of the ma
terials according to the plan, and in
the end the completed structure. In
the same way we have to build
diet suited to the needs Of the in.
dividual, the class Of work to be per-
formed, and the character of foods
available for the purpose indicated.
The first thing to be considered
is the supply of energy or fuel
foods. We will obtain the amount
and variety needed from the follow
ing sources: Cereals and cereal
products, fats and foods rich in fat,
sugars and other sweets. To some
extent energy or fuel may be sup