Evening Republican, Volume 23, Number 249, Rensselaer, Jasper County, 16 October 1920 — CORRECT RATIONS TO GIVE GROWING CHILD [ARTICLE]

CORRECT RATIONS TO GIVE GROWING CHILD

Mixed Diet .of Animal and Vegetable Foods Best ’ Body Can Most Readily Obtain Materials Needed for Growth and Repair of Waste—Manner of Preparation is Important. (By United States Public Health Service.) It is a mistake not to give the growing child a ration of milk with each meal of the day. And along with this there should be. In propdr proportion, those articles of food that go to make up what may be called a well-chosen diet. Experience has taught us that human beings thrive best on what is commonly called a mixed diet of animal and vegetable foods. It is from a diet of this kind that the body can most readily obtain the materials it needs for growth and repair of waste. The common foods which contain and, therefore, will supply the necessary food elements are as follows: Fruits and Vegetables^—These indude apples, berries, bananas, oranges, etc., spinach, turnips, tomatoes, melons, cabbage, green beans, peas, green corn and many others.. These suppy the minerals needed for building the body and for keeping it in good working condition; they also supply needed acids which prevent constipation and serve other useful purposes. Meats and Meat These are the foods rich in protein. They include moderately fat meats, milk, poultry, fish, eggs, dried beans or peas and some of the nuts. They provide body-building material. Cereals.—These are rich in the starches or fat-producing material and some of them come near to being complete foods. However, it would not be either wise or safe to live exclusively on wheat, rice, barley, oats and corn all the time. Potatoes and sweet potatoes are also in this class. Foods Rich in Fats.—Among these are bacon, salt pork, butter, oil, suet, lard, cream, etc. They are important sources of body bdilding. In addition, when used in moderate portions, they add both richness and flavor to dishes that without them would not taste well. ■ ’ • The important thing in planning a diet, however, is the provision of variety both in selection of foods served and in the manner of their preparation. Potatoes, for example, are an excellent food and universally eaten and enjoj ed because they way be served in so many ways. If ricelis on your bUI of fare with meat, frolt either fresh or cooked or canned, potatoes should be omitted, for the supply of starchy food is furnished by the rice.