The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1943-08-12
NUTRITION AND
LABOR
Outline For Nutrition
Discussion Group V

As at previous meetings, the dis
dussiOn opens with Il review of the
assignments and topics OF the pre-
ceding discussion. At the last four
meetings of the group enough mate
rial dealing with food has been pre-
sented to give those who have attended
all meetings an intelligent outlook on
the matter.
For complete understanding the dis
cussion should now be devoted to the
value of foods especially rich in min
erals. Foods containing calcium should
he discussed as well as the role OF
this mineral in bone formation. Foods
rich in iron and the value of that
mineral in the maintenance of healthy
and rich blood should also be consider
ed The material for the understanding
of these topics has already been read
i'm the previous assignments. The dis
cussOn should merely bring out these
points more sharply and would serve
to make those present aware of the
foods that provide those minerals.
BY way of final review members OF
the group should be asked to describe
typical breakfasts. The discussion
should bring out the reasons why
breakfasts that consist of fried pota-
toes, pone and corn syrup: or coffee
and toast: or toast, jam and coffee; or
doughnuts and coffee are incomplete
and why Il breakfast that consists of
an orange, cereal and milk, toast and
coffee is considered good. The point
should be raised that in most cases
citrus fruit omitted at breakfast is
often not made up at other meals.
The discussion should also devote
special attention to the meaning of Il
balanced diet and its Importance to
health habits so that every member
present understands correctly the
meaning of that term. This is easy and
does not require any more knowledge
than has already been gained by the
group. \ balanced diet is one in which
the food consumed daily is of such a
variety and of such an amount that 1t
yields the person adequate supplies Of
all the known food comp0nents making
room for unknown factors as well. In
other words, it is diet in which there
is enough of the vitaminS and minerals
and other food cOmpOnentS.
The reasons should also be brought
out why little attention Is paid to
calOrieS in our food discussions. The
main reason Is that relatively few
| Americans are short Of calOrieS, al
though this happens in other countries,
just as downright poverty is II greater
cause of malnutrition in other coun-
| tries than in the United States. Gen
orally speaking, if we take care of our
viiamin, mineral and protein require
mentS in our diet, the StarcheS and
fats will take care of themselves.
The discussion should also bring out
what we mean by protective foods and
| by energy foods. Protective foods are
rich in the food materials which are
essential for good health. These are
materials which are often lacking in
our diets. Milk is Il protective food
because 1t supplies calcium, protein
and vitaminS needed for health and for
life. Meat, fish, eggs, beans, peas, len
tilS, and peanuts constitute Il protec-
tive food group, because they supply
proteins. On the other hand, energy
foods are protective too to some eX-
tent. Bread especially now that it is
enriched, potatoes and other Starchy
foods If left i'm their natural, unpuri-
fled condition and properly prepared
have considerable protective value.
They are considered fuel foods because
their contribution in energy is great.
Gro be continued