Foods and home making

Baked Beans Graham Bread and Butter Cabbage Salad Banana Milk Looking up these items in the appendix table we find : Total Calortf.s Calories from Vitamins Proteins A B C G1 Beans, navy, § cup, 3.5 02. . 125 32 + + + * + Graham bread, 2 slices, 1 oz. 66 10 + + + + p -j- Butter, 1 pat, .5 oz. . . . 100 1 + + + — — — Cabbage, raw, \ cup, 1.1 oz. Cottonseed oil, 1 tablespoon, 10 2 + + + +++ ++ .4 oz 100 — p — — — Banana, 1 medium, 4.1 oz. . 75 4 + to + + + to + + ++ ++ Milk, whole, \ pint, 8.5 oz. 170 34 + + + + + + +++ Total 646 83 (‘ See page boo.) Whether this luncheon produces the proper number of total calories for you will depend upon your age and what you eat for the two other meals. Do calories give a complete measure of the value of foods? Foodstuffs that “ burn ” or oxidize in the body can be measured in calories. Therefore, the value of carbohydrates, fats, and proteins can be measured by calories. We know that mineral matter, vitamins, and water are neces- Luncheon or Supper Menus — Calories 331 sary for health. But we cannot measure these foodstuffs by means of calories. Hence calories do not tell us all about the value of a food. But they do tell us much that we need to know. In learning about the value of a food we need to know especially : 1. How many calories it yields 2. What vitamins it contains 3. What minerals it contains, and especially whether it contains iron, phosphorus, or calcium By turning to the table on pages 600-609, we can get this infor- mation about the foods we commonly eat. Besides considering calories, vitamins, and mineral matter there are some other matters we should think about in planning meals. Let us carefully consider whether the menu given on page 330 is a good one. What is the quality of proteins in this meal? We have mentioned that proteins give energy or heat. They may also build and repair the body. (See page 58.) To build and repair the body, proteins must be of good quality. In one or more meals of the day, we need proteins of good quality. Are any foods which contain a good quality of proteins included in this menu we are discussing? Beans are rich in proteins but they are of poor quality. (See page 251.) Bread contains some proteins, but of intermediate quality. Milk contains a small quantity of proteins of good quality. Our meal then has some proteins of good quality. The proteins of poor and intermediate quality are supplemented with some of good quality. From the results of experimenting, it is believed that about 10 to 15% of the total calories should he produced by proteins. The table on pages 600-609 gives the calories produced by the pro- teins in one serving of foods. You will notice that the calories from proteins are listed for the luncheon menu on page 330. This shows that over 10% of the calories are produced by 332 Luncheon or Supper proteins. Since not all the proteins are of excellent quality, there is perhaps not too much protein in this meal. Then, too, the calories from the proteins of the other two meals for the day should be taken into consideration. In a later lesson the food value of the meals for an entire day will be discussed. (See page 452.) Are iron, calcium, and phosphorus contained in this meal?