Evening Republican, Volume 21, Number 145, Rensselaer, Jasper County, 6 July 1917 — FIVE FOOD GROUPS WHICH SHOULD BE INCLUDED REGULARLY IN THE DIET [ARTICLE]

FIVE FOOD GROUPS WHICH SHOULD BE INCLUDED REGULARLY IN THE DIET

(Prepared by the United States DepartAgriculture.) Scientists divide human, food into five groups, according to the principal form of hourisfimeht whtch each gives to the body. In the majority of cases the same foodstuff contains two or more such forms, but they are classified according to the form which predominates. To maintain health, articles from each one of the five groups should be Included regularly in the diet. The following list shows some of the commoner food materials ar* ranged in these five groups. Group I.—Foods Depended On for Mineral Matters, Vegetable Acids, and Body-Regulating Substances. Fruits: Apples, pears, etc. Berries Bananas. Melons. Oranges, lemons, etc. Etc. Vegetables: Salads —lettuce, celery, etc. Potherbs or “greens.” Potatoes and root vegetables. Green pegs, beans, etc. Tomatoes, squash, etc. Etc. Group 2.—Foods Depended On for Protein. Milk, skim milk, cheese, etc. Eggs. Meat. Poultry. Fish. Dried peas, beans, cowpeas, etc. Nuts. Group 3.—Foods Depended On for Starch. Cereal grains,, meals, flours, etc. Cereal breakfast foods. Bread. Crackers. Macaroni and other Cakes, cookies, starchy puddings, etc. Potatoes and other starchy vegetables.

Gtoup 4.-—Foods Depended Upon for Sugar. Sugar. - Molasses. Sirups. Honey. Candles. Fruits preserved in sugar, jellies, and dried fruits. Sweet cakes and desserts. Group s.—Foods Depended On for Fats. Butter and cream. Lard, suet, and other cooking fats. Salt pork and bacon. Table and salad oils. By thinking of foods in this way, the housewife will be able to arrange her meals so as to provide all the necessary substances without an extravagant supply of any one of them. For example, it is obvious from the list that a meal which consists of cereal mush (Group 3), with butter (Group 5) and sirup (group 4), Is not complete because it contains no foods from either Group 1 or Group 2. In the same way a school lunch of bread and cake could be much improved by the addition from Group 2 of a glass of milk containing the needed protein, or .tissue-building material, and an apple or an orange from Group 1. On the other hand, the list shows that serving bread, potatoes and rice or hominy at the same meal Is unnecessary, and that from a nutritive standpoint one, or even two of these articles may be left out, providing that a reasonable quantity of what remains is served. Again, if a liberal supply of meat is served, a custard made of milk and eggs is quite unnecessary afterwards, no matter how good it may taste. Furthermore, it appears that baked beans or other legumes, or thick soups made of legumes, should be regarded as substitutes for meat rather than as foods to be eaten with meat.