The Waterbury Democrat., 1943-04-22

we must know the values oS many more foods than wo ever have known and be familiar enough with this information to plan well bal- anced meals In spite of rationing. Doubtless, there will be times when even the best of plans will have to be changed after we reach the mar ket, due to temporary shortages of certain foods, This Is when 1t Is necessary to have our nutrition in- formation at our finger tips in ore der to make proper Substitutions and adjustments at the counter.
 The popularity of quiz programs has prompted us to prepare . quiz on nutrition which you and your friends may wish to use to check yourselves. We know from frequent inquiries that questions such as these are in the minds of many people. How about youp
 Q. 1. Many people say that our meals will become very starchy as food rationing progresses. Is this true?
 A. No, meals need not neces- sarily become excessively starchy. Well balanced meals can still be maintained If the recommended amounts of fresh fruits, vegetables and dairy products are used. The afiirmative answer to this question can be more easily given if you have Q Victory Garden. @. 2. Are potatoes q very starchy food?
 A. Potatoes do contain starch, but they also supply some minerals and vitamins. Macaroni, spaghetti and white rice are not substitutes for potatoes.
 Q. 3. What is the best way to cook potatoes?
 A. In their skin or jacket. This helps to conserve the iron and vita. min c.
 Q. 1. Can cheese be used in place of meat?
 A. Yes both are good main dish foods.
 c. 5. When only small quan- tity of butter is available, will my family's meals suffer?
 A. Nutritionists tell us that everyone should use two tablespoons or more butter day because 1t is rich in vitamin A. Other foods con- taining vltamin A are: green and yellow vegetables. such as parsley kale and carrots, whole milk: cheese; liver and kidney; fortified oleomargarine: eggs.
 Q. 6. Tomato juice is now high in point value. What may I use in it's place to get utamin o?
 A. Fresh oranges or grapefruit strawberries and cantaloupe when in season. Adding lemon Juice to even small amount of tomato juice will run up its vitamin c value. Raw, fresh vegetables such as cab bage, spinach and green peppers are also a good source.
 Q. !. I have heard that cereals and bread are good sources of pro- tein. the muscle building material. Is this trure?
 A. No, not by themselves. How ever, when used with milk or other complete" .Jroteins (milk. cheese. eggs, fish) cereals can be counted on as q source of protein.
 Q. 6. Do breads and cereals con- tain minerals or vitamins2
 4. Yes, when used hberally they contribute thiamin (vitaniin Bi), Ttboflavin (vitamin B2). niacin and iron.
 Q. 2. Does 1t save points to buy frosted vegetables, rather than the canned2
 A. Yes. Most frosted foods are lower in points than the canned.
 c. 10. Can dried peas and beans be used as meat suhstitute2 Are they just as nutritious a. meat2
 A. Dried peas and beans are list- cd as meat alternates for Use as a main dish two or three times . week. but they should ke supple mented with milk or one of the osh- CT complete pr0teins mentioned above sinm legumes are classified as glncomplete.@