Evening star., 1942-10-29
Of Stors, Men
And Atoms
Notebook Of Science Progress
In Laboratory, Field
And Study
By Thomas R. Henry.

SO"ssSo ~ AAS'"1'
Rationing restrictions especially of
meat, may force considerable changes
IN the American diet in order to provide
| sufficient of the minerals and vitamins
essential for good health.
| There Is little in meat, nutritionists of
the Department OF Agriculture explain,
which cannot be found in other foods of
which presumably there viii be a plenti-
ful supply. Replanning will be necessary,
however, in order to keep civilian diets
| reasonably well balanced.
| Perhaps of greatest significance, 1t is
suggested in a Department OF Agricul-
ture report just issued, is the question OF
an adequate supply Of proteins-the
nitrogen-containing elements of food
which are the building stone OF muscle
and which are essential to both growth
| and life.
Calculations based on extensive surveys
in the past have shown that about ~ per
cent OF these proteins In the average
American diet come from meat, Ash and
poultry. The rest come from eggs and
milk and grains The meat proteins,
however, are the best adapted for human
| utilization.
| Recent tests, however, have shown
that the proteins in such plant products
| as soy beans and nuts need be supple
mented by only small amounts OF meat
proteins to fulfill all requirements. II
meat is reduced, the Department OF
| Agriculture nutrftionists point out, it
will be we'll to make corresponding in
creases in milk and eggs.
Nearly fourth of the total iron in
| family diets in 1910 came from lean meat,
fish and poultry. But in the past few
years cereals have contributed about as
much Of the mineral in physiologically
available form as have meats, and one Of
the best means of supplementing the
| iron Is the increased use Of whole grain
| products.
Vegetables, especially the dark green
| leafy vegetables, are good iron sources.
The darker and thinner the leaf the
higher the iron content. Peas and beans,
| eggs, potatoes, dried fruit and molasses
also may be used to supplement meat.
Over 40 per cent Of the thiamin, or
Vltamln B-1, in the average diet is
| furnished by meat-most of it by pork,
| Recent experiments have shown, how
ever, that at least one-half of this is
destroyed by cooking Even If meat were
plentiful it would be necessary to add
other foods to get an adequate supply.
AS rule about one-fourth of the
dietary thiamin comes from vegetables
and fruits with potatoes the single larg-
est contributor. Dry beans, peas, pea
| nuts and soy beans make large con-
trlbution In proportion to the amounts
consumed. Whole grains are one of
the richest sources OF the vitamin,
cereals and hours in the forms usually
eaten, however, supplied only about an
eighth OF the required amount in the
| average diet.
\ One OF the most important contribu-
lions OF meat to the average diet is
nlcotlnic acid. The proportion varies
according to the income group from
| one half to two-thirds of the required
amount. About q fourth of the total
supply is furnished by fruit and vege-
tables. One-tenth comes from potatoes
alone. Less than fifth comes from
grain products, in the assortments now
usually chosen by families.
~ +rA
method of drying vegetables by
which they can be compressed into an
eighth to thirtieth of the space they
normally would occupy and yet retain
all their original flavor months after
ward has been worked out at the low
temperature research laboratory at
Cambridge University.
1t promises to be one of the ma ior
steps in food preservation technique. fol-
lowing the meat-drying processes dis
covered by scientists Of the Department
OF Agriculture here, to evolve from the
war.
Already, according to a report of the
British correspondent of the American
Medical Association, this technique "en-
aoles men in the front line in Egypt to
enjoy British potatoes, cabbage and car
rots as palatable and nutritious as when
eaten at home"
Indeed" he continues, at is claimed
they are more nutritious, for the utmost
care Is taken that they retain their min
erals. Potatoes are peeled by machine
and have their blemishes and eyes re-
moved. After washing they are shred
ded by machine to small chips Thev
then are blanched by two minutes in
boiling water and sudden cooling. They
next are dried in q tunnel heated by
steam. Then they are packed in tins
from which all air has been expelled
and replaced by nitrogen.
The great compression achieved bv
drying is shown by the fact that the
same shipping space will carry eight
times as much potato, 20 times as much
carrot and 20 to 30 times as much cab
bage as in the fresh.
The new process differs from drv-
ing fruit in the sun In that the essential
nutritive elements are retained, and re-
constitution with boiling water and
cooking produces vegetables which look
and taste as good as fresh"
Calls for Fight
Against Prohibition.
| To the Editor Of The Star:
Now that my blood pressure has s,,h-