Evening star., 1936-03-18

Usual Presentation of
Relative Food Values
FOundFarTOoT Technical
Average Woman at Loss to Understand
Meaning of Scientific Terms
and Phrases

substances of which these commodi-
ties are omposed-namely, proteins,
minerals, and vitamins, carbohy-
1rates and fats. The first three classes
of food in the pattern-milk, vege-
tables and fruits, and meat, fish, poul-
try and eggs-are those We rely on
chiefly for their proteins, minerals and
vitamins, which are the substances
needed for body building and proper
functioning. The other two classes
the cereals and sugars (for carbohy-
drates) and the fats-are the chief
energy foods. though the cereals may
also be good sources of protein and
minerals. Nutritionists say make sure
OF the first three classes, in the pat
tern, and then add the others until
Our energy requirement is met.
4 X \
A LII this, Of course, Is q simplified
statement Of a complicated set Of
facts. The different classes Of food
commodities overlap in food values be-
cause most foods contain at least
little of several essential food SUBJ
stances. But the proportions vary
widely. A food that contains a great
deal Of protein may contain a very
little carbohydrate, a food that Is rich
in vitamin A may furnish little or no
vitamin c, and so on. For practical
purposes, the variety pattern Is worked
out by using each class of foods for its
principal food values. letting its other
contributions count up as they will
which will be all to the good for the
diet as whole. Begin, shall we say,
with milk. and run through the list:
milk furnishes more kinds Of food
value than any other one food. Milk
is most important. however, for its
calcium and phosphorus, its vitamins
A and G, its high quality protein. and
Its fat. 1t contains very little iron. not
much vitamin B. very little vitamin C,
and very little carbohydrate. To get
enough OF those essential substances,
We must look OF other foods.
vegetables and fruits supply to
large extent the minerals and vita
minis not sufficient in milk, especially
iron and yitamins B and c. Some
of them also furnish calcium, phoS-
phorus, vitamin A and vitamin G.
They furnish protein, and they fur
niSh carbohydrates. But milk, vege-
tables and fruits combined do not fur
nish enough protein OF the best quail
ity, nor enough of certain minerals
and vitamins, nor enough energy value.
Meat, fish, poultry and eggs are the
chief protein foods. and some of them
furnish iron. Meats such as liver and
kidney, and certain fish, are good
sources of vitamins A, and D, as are
eggs also, and all these foods furnish
vitamin G. They also furnish fat.
With milk, vegetables, fruits and either
meat, fish, poultry or eggs, the pattern
still calls for energy foods.
Bread and cereals are the most i'm
portant energy foods. All the grains
are rich in carbohydrates, which are
burned in the body for energy. They
furnish some proteins, too, and whole
grain cereals and whole grain fours
are good sources of iron and vitamin
B. We depend upon them primarily as
sources Of energy, however.
"Fats-butter, margarine, bacon, salt
pork, and the cooking or salad oils
are useful chiefly as sources of energy.
Sugars or Sirups also are energy foods,
being concentrated carbohydrates.
"A days bill of fare on this pattern
can be fitted to any schedule. The
important thing is to include the va
riety of foods called for by the pat
tern-in one day if practicable, but
at least within two or three days. The
number of choices within each class
of foods, and the different ways of util-
izing each article of food make pos
sible an endless variety Of menus pro-
viding all the essentials of balanced
diet"