The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-02-04

1 make my approach to this subject with
hesitation. First because it's too big q
field for me to try to cover with the few
words the editor allows me. Secondly the
person who would write about food com
binatiOns should have had years at actual
experience in forming them and should
know much more than /, about dietetics
and food chemistry.
But the numerous requests which have
filled my mail box recently, urge and in
spire me to give you what / can.
How many Of US know what to cook3
We're good pie-makers, we have a hand for
salads and meats, our vegetables are su-
preme, but when our foods are assembled
together the effect is a~wful-awful on the
digestion and disposition of our families.
Our combinations are terrible. The family
arise from the table in pain. Our dinner is
not a triumph hut a knockout!
Doubtless there are natural meal planners
whose instinct tells them what foods 20
well to gether, but we ordinary people must
learn either by mistake or by studying
what others know.
There is much said nowadays about
balanced meals. The farmer balances IA.
tiOns so that his dairy cows will give more
milk, his hogs will be fatter and his chick
ems produce more eggs. In like manner
must the meal planner balance foods so as
to have a happy active family. Her prob
lem is more complex that that Of the farm
er because she has more things to consider
than he has.
I. According TO Use
She must first balance foods according
to their uses in the human body. She has
three types of food to work with.
The protein foods are the tissue building
foods out Of which our bodies build new
tissue.
The carbohydrates and fats are the best
fuel foods which our bodies burn to give
us energy to keep alive and to do work.
The minerals, Vitamins and rOughagC
/ fOOHc ara nffhn no11oH .hn6ur ro0u1ofOro ho
cause they make i t%possible for us to util.
ize other foods and keep the body in good
order.
I.-Proteins or Tissue Builders-Meats
Fish, Crab. Shrimp, Cheese, Eggs, Milk
Nuts, Beans Peas.
II.-CarbOhydrates and fats or fuel foods
-Starches Bread, Macaroni, Potatoes, Su-
CARS, Molasses, Honey, Fats (such as lard)
HI.-Minerals, Vitamins and R~oughage
or body observation-disclosures, Tomatoes
Carrots. Cabbage, Spinach, Whole Wheat
Foods, MIX, Eggs, Butter, Oranges, Lem
Ons, Apples, Fruits and Vegetables in gen.
eral. So.
OF course under the above headings
have not included all Of the foods which
belong to the classes. Then, too, some OF
the foods belong to more than one class
Take for instance eggs, they furnish an
easily dikested protein; as we'll as energy
and then because they are rich in iron and
vitamins they may be counted as body
regulators too. But the above lists are ia
he taken as a general classification TO use
as a guide. A balanced meal would contain
foods from each OF these groups.
Suppose we plan some meals. Here Is q
dinner:
lBroiled Steak French Fried Potatoes
Tuna Fish Salad
Baked Custard .
What Is the matter7 Right away we rec.
n Ognize that il is unbalanced. 1t is not ar
appetizing combination. We would feel un'
comfortable after eating It, because It con
tains too many Of the tissue builders
oysters, beef, fish, eggs and milk. Whai
would be a better c~OmbinatiOn2
Oyster or Fruit Cocktail
BrOiled Steak French Fried Potatoes
Lettuce and Tomato Salad
Date Torte with Whipped Cream
What do you think Of the following
Cream o fP6tatO Soup Cracker
MacarOni in White Sauce
Hot Biscuit and Honey
Baked Bean Salad with M~ayOnnaise
Chocolate COrnstarch Pudding with
Whipped Cream
Again you'll cry, "That meal Is terrible
It Is unbalanced" There are too many Q
the fuel foods and too few Of the bod
regulators OF too few proteins. How sha'
we change it7
MacarOni and Cheese
Hot Biscuits and Honey
Lettuce dressed with Lemon Juice
Frait JellO
Here is another horrible example whic
Is unbalanced In another way:
Fruit Cocktail
Spinach
Buttered Onions and Carrots
Cabbage Sl0W
Peach Jello
In tnig case We.ro leaning too heavily o