Evening star., 1936-01-08
eniton Galleries Important for the Layman Understand
Home Economics Bureau
Explains True Value
Of Dietary Components
Applied to Food These Elements Measure
Its Value as Fuel for the
-'.t Human Body.

other succulent vegetables are low in
fuel value. Most Of the fruits run q
little higher than most vegetables
because the fruits contain more sugar.
y y \ \
Z" A COUNT of the calories, however,
"a tells by no means all the re-
quirements Of q good diet. The human
bodJ needs food for three main pur-
poses-() to supply the energy that
keeps 1t alive and active; (2) to
build, maintain and repair the body
structure Of bone, muscle and blood,
and 90 to keep the whole organism
in gooo health and running order.
Nutritionists say, therefore, don't
think only of calories and energy
foods, but also Of the Bodybuilding
and health-protective foods, many
Of which are low in calories.
"For example, q breakfast Of cereal
with milk or cream and sugar, bread,
butter, eggs or meat, coffee with cream
and sugar, and maybe some jam or
marmalade, Is q high-calorie meal.
In order not to pile up the carbohy-
drates, fats and proteins, without
leaving room for the minerals and
vitaminE that are not abundant in
many of the high-calorie foods, lunch
and dinner should include greens,
cabbage, broccoli or cauliflower, or Q
succulent vegetable like tomatoes and
q Juicy fruit. These would furnish
minerals and vitamins to supplant
the carbohydrates Of bread and pota-
toes or sweet potatoes, the tat ana
proteins Of meats, the fat In gravies
and salad dressings, and the sugar
and fas Of desserts.
I'm other words, in o meal with
bread and butter, meat and potatoes,
milk or cheese the energy foods are
fully provided and the rest Of the
menu should be chosen for other
kinds of food value.
When it comes to selecting energy
foods. here are some points to re-
member:
"The different grains-wheat. oats,
corn, rye-are about equally rich In
carbohydrate and practically equal In
energy value. A serving OF oatmeal
Yields about the same number OF CAL
ories as the same amount OF corn meal
mush or cooked whole wheat or rice or
any Of the cooked breakfast cereals,
white or dark No one cereal product
can be superior to another in energy
value, because the source OF the calo-
ACKNOWLEDGEMENTS the same.
Whole wheat bread yields the same
calorie value as white bread in slices
of the same size.
WHITE sugar is pure carbohydrate,
w and its energy value is about so
calories to q scant tablespoonful.
Butter, margarine, lard and the vege-
table fats or oils yield about the same
number of calories each-100 per scant
tablespoonful.
milk furnishes energy value in the
sugar, fat and protein 1t contains
about 333 calories to the pint Of whole
milk. Cream is almost entirely milk
fat and water, its calorie value varying
with its richness. e., the concentra-
ton Of the fat Skim milk has less
energy value because 1t has less fat.
In a pint Of skim milk the energy value
amounts to about ITS calories. Cheese
Is a concentration of fat and protein,
therefore high in energy value, rs
cube of cheddar cheese running to
about 100 calories.
"The energy value Of meat comes
from fat and protein. and the calorie
value of a serving of meat will vary
according to the amount Of fat and the
dryness of the piece Of meat"