The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1943-08-05
NUTRITION AND
LABOR
Outline For Nutrition
Discussion Group w

The discussion for this meeting cen
ters about methods of preparing food
Very few people seem to realize that
and yet ruin them in variety of
ways. First they let them lie around
until they are wilted Then they clean,
cut or prepare them and let them lie
in that condition for a few hours.
They next put them into pot with
much water and cook on a high flame
for an hour or two. Finally they az
range them prettily on plate and
serve to admiring guests. All this may
be very aborious and even very hos
pitable, but the vegetables served will
have very little of their nutritious
qualities left in them.
Fruits and vegetables constitute an
essential part of our diet. 1t is i'm
portant to bear in mind that from the
viewpoint of their dietary values,
fruits and vegetables are divided into
three distinct groups. For maximum
health it is necessary that we consume
daily at least one helping of each
group.
TO the first group belong citrus
fruit, such as oranges and grapefruit,
tomatoes or fresh cole Slaw. TO the
second group belong all green or yellow
vegetables, and to the third, potatoes
and any other vegetables and fruits
dried, cooked or raw. A desirable GUS
tom, which if established could greatly
improve the health of the people,
would be to get used to a fresh mixed
salad of all kinds of fruits or vege-
tables. There are some vegetables. like
cauliilOwer, which most people are in
the habit of eating only cooked but
which in Il salad can readily be eaten
raw.
The discussion should bring out the
basis for this division of fruits and
vegetables into three groups, what the
distinct virtues of each group are and
why il raw salad is desirable.
Here are the rules for fruit and
vegetable cookery, each point of which
should be explained and discussed so
as to make it familiar to everybody
present.
| 1-preparatiOn-USe fresh vege-
tables and fruits as soon as possible
after delivery. Handle very carefully
for bruising causes rapid losses of
vitaminS. Keep vegetables and fruits
crisp and cool until time TO cook them.
Shred or chop vegetables and fruits
just before they are to be served or
cooked
Cooking Add vegetables or fruits
to rapidly boiling water. Cook quickly
and in as little water as possible Do
not add soda to vegetables or fruits TO
preserve their color because ii destroys
the vitamins. Cook until just done with
some of the original criSpness left DO
not stir or expose to air and light any
more than absolutely necessary. DO
not let vegetables or fruits stand in
water. Standing destroys vitaminS
Use vegetable cooking water in gr;lvieS,
soups or sauces. Bring precOoked can
ned fruits and vegetables quickly to IL
boil but do not continue boiling. Add
frozen vegetables and fruits directly
TO boiling water. DO not defroSt pre-
liminary to cooking.
8 Serving - Serve vegetables and
fruits as soon as possible after they
cooked or prepared for service
Each housewife present at the meet
ing should be asked to give an ac-
count of her cooking methods and the
group should decide whether it is cor
rect or not Men should be asked
corresponding questions with the idea
that they inform their wives of what
they learn at the meeting.
(To be continued)