Evening star., 1936-03-11
1e Less Total Nutritive Value Than M
Fruit and Vegetable
Juices Are Listed as
Possible Exceptions
Soups, Unless Made With Milk, Have Only
the Nourishing Qualities of Their
Other Ingredients.

beings can afford to drink less than
that of course, but it is mistake to
drink too little.
"On the other hand" says the Bu-
reau of Home Economics of the United
States Department of Agriculture. 1T
should be remembered that some of the
liquid foods. though bulky because OF
the water they contain, have less total
nutritive value than may be supposed.
Water, necessary as it is, has none.
Clear soups, or any soups not made
with milk, have only the food values
of their ingredients other than water.
Consomme and meat broth, although
fiavorful and often useful for other
reasons, are IS to 81 per cent water
and only to 5 per cent solids, there
fore, must not be relied upon for more
than very little actual food value.
This is true Of the jellied form, too.
Vegetable soups, of course, have more
solids and more food value. Milk, with
| 13 per cent solids, is highly nutritious
! and milk soups and chowders have the
milk values plus the values Of what
ever vegetables, meat, fish or other
ingredients may be added to the milk.
"Clear beverages, as well as clear
soups, being largely water, have only
the food value of their other constitu-
ents. Coffee and tea, without milk,
cream or sugar, have practically no
nutritive value in themselves. Soft
drinks" are. essentially, favored
water. AS they are usually sweet, they
have the calorie value of the sugar,
along with any food values their other
favoring may have. A milk drink.
on the other hand, like milk soup,
contains the milk solids and it con-
tains the values OF its other ingredi-
ents-sugar, fat and little protein
If it Is a chocolate drink, for example.
GONE fruit and vegetable juices,
- however, are rich in Wtamin
values and contain some minerals and
sugar. Orange. lemon, grapefruit
and tomato juices, pineapple. peach.
apricot and some berry juices are
good sources of vitamin c.
Water, with no food value. has
nevertheless, a many-sided role to
| play in the diet. 1t is so necessary
that the body carries in its tissues a
supply which equals almost two-thirds
of the body weight. This supply keeps
all the body tissues in shape-literally
in shape and form as well as in nor
NAL condition in other respects. In
the digestive tract water serves to
dissolve food materials which cannot
be utilized until they are in solution
and it helps to make bulk, which is
necessary for mechanical reasons.
Water in the blood, which is about
80 per cent water-carries the digested
food materials to all parts of the body
for use and also carries off waste
products. BY evaporation through the
skin, water controls the body tenn
perature.
But the water supply in the body
is constantly being used. Therefore,
it must be constantly replaced. Water
is given of through the lungs, in
breath; through the skin in perspira-
ton, visible or invisible: and as
waste product through the kidneys.
In one way or another something like
2 to quarts of water are given of
every day. We make up that loss by
the water we drink and the water We
get in our food"