The Daily Alaska empire., 1941-12-16

WliiCil WOulO AilouiC d6dhiob uAiy spread of epidemic
 Dr. Smith stressed, however, that all persons should consult their doctor and become immunized against these diseases. He said that local doctors had offered to i'm munize all persons who would go to their offices, at minimum fees.
 The Council asked Miss Clark to prepare and publish each week a balanced diet at minimum cost and publish it each week in the news papers, Miss Clark stated that she will respond to all calls for speak ing engagements on voluntary basis if the organization desiring her services will call Dr. w. s. Ramsey at the Territorial Depart ment of Health, phone 466.
 Tips on Diet
 "At time when all of us must work harder and longer and more efficiently than ever before, talk ing care of our own and our fami- lies health is of the utmost impor- tance. The first thing we must do, is to find out what we should eat and plan our meals to include these requirements. A standard ba- sic diet calls for the foods listed below. These are daily "musts. ' After you have eaten them you can cater to your tastes, knowing that the foods listed will supply you and your family with the nec- essary protective elements" said Dr. Ramsey.
 MILK-This includes milk to drink, milk for cooking and milk in the form of cheese or other dairy products. Every child needs one quart of milk daily, and every adult one pint. Expectant mothers need one quart and a nursing mother one and one-half quarts It is more important to have the quantity of milk listed every day than it is to get milk in any spec ial form. Dried and evaporated milk have the same food value as pasteurized and raw milk.
 MEAT, FISH OR POULTRY - One or more servings daily. The lean parts of low cost cuts of meat are just as nutritious as those from more expensive cuts.
 EGGS-One CD day. Dried beans may be substituted three times week for adults.
 VEGETABLES-S CD one leafy green or yellow vegetable daily plus one CD other green vegetable and potatoes. Children need larger portions of leafy green or yellow vegetables than adults.
 Modern methods of commercial canning preserve the food value of fresh products. Pour the contents of can--vegetable and liquid-into pan and do not heat beyond the temperature at which you expect to eat them. Do not boil. In this way the vitamins are not destroyed.
 If "fresh-frozen" vegetables are used, follow the directions on the packages explicitly and do not overcook.
 FRUITS-For adults, serve one half cup orange or grapefruit juice or one cup of tomato juice, plus one other fruit-raw, cooked or canned. Children need more citrus fruit juice than adults.
 BREAD AND CEREALS = Eat some whole grain or "enriched' bread at every meal. Serve cereal at least once a day. (Enriched flour is white or nearly white flour that has in it specified amounts of at least two necessary vitamins.)
 BUTTER OR vITAMIN FORTT- FEED MARGARINE = An adult needs at least two tablespoons and children two or three tablespoon fuls of butter or fortified margar- inc daily.
 To round out meals, to add in- terest and satisfy appetites, in- clude sugar and additional fats. To supplement sunshine, all infants and children should be given extra sources of vitamin Decd liver oil