Smyrna times., 1938-03-17
SMYRNA GIRL
WINS 1ST PRIZE
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sion NGtritionist at the University
of Delaware; H. l.. Richardson
Extension Poultryman at the Uni
versity Of Delaware; w. Lyle
Mowlds, Dover; and r. o. Boyce,
Seaford. Miss Wisk's essay was
as follows:
The Value of Eggs As a Food
The modern housewife of today
is constantly concocting menus
that will supply her family with a
balanced dietary. She knows that
all of the Protective Foods" are
necessary for health. They are
called Protective Foods" because,
if eaten in proper amounts, they
supply the needed amount Of pro
teins, minerals, fats and vitamins.
Many people overlook the fact that
eggs are one of these foods; but
housewives are becoming more
aware Of the great food value of
eggs.
Eggs contain all of the food
stuffs, except carbohydrates, and
are thus important in keeping the
mechanism of our bodies in good
repair and running smoothly The
yolk Of the egg has more food
value than the white. The yolk
contains fat, proteins, minerals
and vitamins A, 3, p, and G, while
the white contains proteins, vita
min G and some minerals.
The proteins are used for the
building and repairing of tissues
Eggs furnish a rich source of
iron and phosphorus. The iron is
used to furnish the element from
which the red corpuscles of the
blood are made. Phosphorus is
necessary for the proper formation
Of bones and teeth. Eggs are a
richer source Of iron than milk;
but milk contains more calcium.
Thus eggs and milk make a good
combination because what eggs
lack, milk supplies and what milk
lacks, eggs supply.
Eggs are especially rich in vita
minis A and D. Vitamin A pre-
vents diseases Of the eyes, nose,
throat and respiratory tract Thus
we see that vitamin A is a very
important element and would pre-
vent many colds, if eaten in prop
er amounts
The most important source Of
vitamin D, aside from fish oils, is
found in the yolk of eggs Vita
min D, the sunshine vitamin' is
necessary for the proper bone for
nation and when absent causes
ricketts,.
Aside from their food values,
eggs serve many other uses. They
give color and add flavor to a
menu. They are used as a leaven-
ing agent in cakes and souffles,
and are used to thicken custards
and sauces. AS eggs contain no
sugar or starch they combine well
with cereals and vegetables.
Eggs when cooked properly are
easily digested and can be absorb
ed completely. They should not
be cooked at a high temperature
as this toughens the albumen.
The exterior quality of eggs is
ascertained by their shape and
size, texture of shell and cleanli-
ness. The interior quality is de-
termined by the proportion Of
thick albumen around well shap-
ed yolk. Eggs Of a poor quality
have thin, watery albumen and
fattened yolk, the membrane of
which breaks easily.
Eggs that are to be stored
should never be washed because
they spoil more quickly. Heat and
loss Of moisture are great enemies
of eggs and cause the albumen to
become thin and watery. AS egg
shells are porous they should be
kept from any strong fiavors that
the eggs might absorb.
Let us then, the future genera
ton of Delaware, realize to the full
extent the food value Of eggs and
by their daily use improve the nu-
triton standard of Delaware peo-
pie.