The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1943-07-29
NUTRITION AND
LABOR
Outline For Nutrition
Discussion Group III

The third meeting on food ana
health is ODened with a discussion with
reports by those who have been given
assignments at the last meeting. by
way of review the discussion Is con-
tinued on the subject of milk, bread
and cereals. The object of this repetl-
ton is to see to it that every mem
Der has clear understanding of the
main points that should be known
about these foods and their values. The
discussion should devote some atten-
ton to the Importance of milk in the
diet of children and ad",escents. The
nutritiOnal value of skim milk, dried
skim milk, buttermilk, cheese, cream,
and butter should be discussed also.
The rest of the discussion should be
devoted to the subject of protein-rich
foods, namely, eggs, fish, poultry,
meats, and legumes and their value in
our diet The section from the middle
OF Page 20 i'm Superstition and Science
in Our Daily Food to the top of Page
% together with Lessons Six and
Seven of Nutrition For You should be
read and assigned for discussion.
In this connection there are several
points which must be made and driven
home so that they are completely ull-
derStOOd. The discussion must bring
out the fact that even though food
items are very different in taste, origin
and appea rance, their value to our diet
may consist of an outstanding food
element which they all have in COM
mon. Even before the war, this idea
was one of the main lessons which the
spontaneous interest in nutrition
brought home to almost every thinking
person in this country.
Every housewife and every school
child knows StarcheS and fats, re-
gardiess of the nature of the particular
food article At this point the discus
sion should bring out the meaning of
Il food group, which includes foods
that may be as different in taste and
appearance as are eggs, meat fish,
cheeshe or peanut butter, but still will
be scientifically similar, because they
all contribute chiefly protein to our
diet.
The body must have protein every
day, but this does not mean that we
must have meat and eggs and fish and
legumeS every day. 1t simply means
that an adequate amount of protein
must be supplied regardless of the food
source
The distinction between animal pro-
tein and vegetable protein should be
that animal proteins tend to be com
plete, while if the body has to rely
on vegetable protens, as much com
bining as possible is necessary. In
other words, in the absence of meat
the body can prosper very we'll on
eggs, on fish, on poultry, and on com
binalions of peanut butter, beans, peas.
and lentils. 1t is preferable that the
protein contained In vegetables be
used with the fish, milk, eggs or poul-
try. The point should also be driven
home that neither bread nor potatoes
nor for that matter any other so-called
Stnrchy food, is in reality all starch
On the contrary, they all contain con
siderable amounts of protein. 1t shoul,
he pointed out that the people of the
United States obtain $500 of their pro
tein from grains and that much less
than l/3 of the protein supply comes
from meats. For this reason the gen,
eral fear that doing without meat fol
II day or two endangers health is sheer
superstition and ignorance
There is, of course, the problem OF
likes and preferences but then there
is also a war to be won. At this poin;
there should be Il discussion of ration
ing as Il wartime emergency, its role in
the equal distribution of what is avail
able, of the planned utilization of the
nations food for the army, for oul
allies, and how much of our nationa
larder goes to each group Special at
fention should also be called to TN,
common superstition that hard work
ing men must have meat-that mea,
Is energy building stuff. The foolish
ness or this superstition should be ex
posed, since the true value of mea,
Hes IN lis being Il source of protein as
well rs some vitamnS and minerals