Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-02-11
FOOD AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

once let our interest In a given
| SUBJECT be reused and we find al
| iuslons or parallels on every hand
Notnlng new in that! One of the
! newer ways in which we may apply
| the principle. however. is in this mat.
! ter OF foods and nutrition. The
tedlum OF long subway ride is
sonnet iines beguhed by reading the
| trA.1ant advertisements. Take one
setting forth the component parts of
some brand of soups, for example
Dld you ever stop to think about the
loods Which we do not see, the fla
forous vegetables, in this instance
| that make the soup what it is?
ouch an illustration may prove of
real help in making an analysis of
the food value of soup and it's place
IN the diet. Having acquired the
| nutrition hobby, why not capitalize
Every Every possible aid to improved
heaith? The passing impressions
gained during an otherwise idle half
hour may be the means of helping
us 20 very practical knowledge of the
subject
To go back to the soup illustra-
ton: Here are the ingredients as
pictured: Beef. corn, tomatoes, cell
cry. peas, carrots. peppers (red and
green onions, turnips. spinach, cab
p..St, parsley, Ntrtd1S ana others Sut-
Ecient 10 make 80 IN all
W hat should such "a picture sug.
! geSt? Why not begin with The IA
inl.iar method of our college days
and apply the test: What when-how-
Why"
" hat goes to the making of the
soup in question? Briefly, meat fer
the basis of the stock. vegetables for
It's flavor and further enrichment of
its food content, and cereals for bind
ing and substance.
When shall we serve such a soup"
Chiefly as the introduction to meal
such as luncheon or supper, where
! the soup itself will partake of the
| nature Of chief guest. 1t. is so rich
In food value that it should not
introduce a hearty meal like dinner.
Clear broth or bouillon Is better for
that.
How shall we serve it? AS piping
hot appetizer and vegetable carrier
for any one in normal health and
of at least school age. Tiny tots
should have their soups strained.
Why? All, now we are arriving
at the really interesting part. Be
cause the extractives in the beef are
appealing and gently stimulating.
Because such a connection Is one of
the best possible methods for Undue
ing any one TO tuck away vegetable
Juices. Because at least three-Quar-
ters of the ingredients are alkaline
in their final reaction and thus help
TO balance the diet in this regard.
Because practically all the known
vitamins are present in festive array.
Because the numerous vegetables con-
tain rich stores of mineral salts. iron
and lime and phosphorus, to men
ton but the three most important,
and because without these salts we
should have crumhly bones and teeth,
inactive organs and disrupted lives.
So much for the lessons that a
casual reading of one statement, the
casual glance at one illustration,
might bring to mind.
The trick" is so to train our pow
ers of observation, our ability TO
draw parallels and conclusions that
the lessons about food and diet which
IN ponderouS books may seem so
dull, may assume the aspect or live
facts. Facts that are fundamental
to health, human interest stun, IN
newspaper parlance, and therefore
capable of doing their part toward the
transforming of conscientiously plan.
ned diets into passports for the Land
of Health and Happiness.
Hidden friends Turk in practically
every wholesome dish. Let us learn
how to recoe nize these food friends
and so be the better able to under
stand the service they perform for us.
%i tCopyright. 1880