Use has been made of the basic seven groups in a National Food Guide published by the Bureau of Human Nutrition and Home Economics.4 The guide gives a list against which an individual may check the adequacy of his daily food supply. If the amounts recommended from each group are used, these foods will supply all the nutrients needed for body building and regulating and a good share of the energy needed. These simple rules are reprinted here. The need for calories varies widely. It is important that the diet supply sufficient calories but not too many; so a special list of energy foods has 3A committee established to co-ordinate the nutri¬ tion programs of the different government agencies. 4Bureau of Human Nutrition and Home Eco¬ nomics, United States Department of Agriculture, A1S-53. [18] been added to the basic seven to guide this adjustment. These are the foods to add when more calories are needed, to leave out when the calorie content of the diet is too high. The foods within each group are much alike in food value and may be used inter¬ changeably. This gives opportunity for variety by choices within groups. Just be sure that the specified servings from each group are used each day. more cups milk daily; pregnant women, at least 1 quart milk daily; nursing mothers, about 1^ quarts milk daily. 5. Meat , poultry , fish: One serving daily, it possible. Eggs : Four or more a week. Dried beans and peas, nuts, peanut butter: Two or more servings a week. 6. Bread , flour, and cereals (whole-grain or enriched or restored) : Every day. 7. Butter and fortified margarine: Some daily. Daily Food Guide Check your meals against these rules: 1. Leafy, green, and yellow vegetables : One or more servings daily. 2. Citrus fruit, tomatoes, raw cabbage, and other high vitamin- C foods: One or more servings daily. 3. Potatoes and other vegetables and fruit: Two or more servings daily. 4. Mil\, cheese, ice cream: Children through teen age, 3 to 4 cups milk daily; adults, 2 or A Guide to Good Nutri¬ tion • This grouping of foods in accordance with their major contribution to nutri¬ tion is a guide in the build¬ ing of good food habits The basic seven foods give energy and protect health. The foods listed below give chiefly energy. They may be eaten in addi¬ tion to the basic seven foods, but not in place of them. Bacon Drippings Lard, other shortenings Mutton fat Poultry fat Salad dressings Salad oils Salt pork, fat back Suet U.S.D.A. [19] Honey Noodles Jams Rice, white Jellies Spaghetti Molasses Preserves Cakes Sirup Candy Sorghum Chocolate Cocoa Cornmeal, degerminated Cookies Cornstarch Pastries Hominy grits Sugar Macaroni Other sweets Unenriched: Crackers White bread, rolls White flour It is a good idea to list all the food eaten each day. Include food taken between meals as well as at meals. Check this list against the basic seven; and if any group is lacking, make plans to include it in the choices for the next day. By a little thought and checking against the basic seven, food habits are built that provide all the essentials of a good diet.

AI-modernized reading of the original text

Use has been made of the basic seven groups in a National Food Guide published by the Bureau of Human Nutrition and Home Economics.4 The guide gives a list against which an individual may check the adequacy of his daily food supply. If the amounts recommended from each group are used, these foods will supply all the nutrients needed for body building and regulating and a good share of the energy needed. These simple rules are reprinted here. The need for calories varies widely. It is important that the diet supply sufficient calories but not too many; so a special list of energy foods has 3A committee established to co-ordinate the nutrition programs of the different government agencies. 4Bureau of Human Nutrition and Home Economics, United States Department of Agriculture, A1S-53. [18] been added to the basic seven to guide this adjustment. These are the foods to add when more calories are needed, to leave out when the calorie content of the diet is too high. The foods within each group are much alike in food value and may be used inter¬ changeably. This gives opportunity for variety by choices within groups. Just be sure that the specified servings from each group are used each day. more cups milk daily; pregnant women, at least 1 quart milk daily; nursing mothers, about 1^ quarts milk daily. 5. Meat , poultry , fish: One serving daily, it possible. Eggs : Four or more a week. Dried beans and peas, nuts, peanut butter: Two or more servings a week. 6. Bread , flour, and cereals (whole-grain or enriched or restored) : Every day. 7. Butter and fortified margarine: Some daily. Daily Food Guide Check your meals against these rules: 1. Leafy, green, and yellow vegetables : One or more servings daily. 2. Citrus fruit, tomatoes, raw cabbage, and other high vitamin- C foods: One or more servings daily. 3. Potatoes and other vegetables and fruit: Two or more servings daily. 4. Milk, cheese, ice cream: Children through teen age, 3 to 4 cups milk daily; adults, 2 or A Guide to Good nutrition • This grouping of foods in accordance with their major contribution to nutrition is a guide in the build¬ ing of good food habits The basic seven foods give energy and protect health. The foods listed below give chiefly energy. They may be eaten in addi¬ tion to the basic seven foods, but not in place of them. Bacon Drippings Lard, other shortenings Mutton fat Poultry fat Salad dressings Salad oils Salt pork, fat back Suet [19] Honey Noodles Jams Rice, white Jellies Spaghetti Molasses Preserves Cakes Sirup Candy Sorghum Chocolate Cocoa Cornmeal, degerminated Cookies Cornstarch Pastries Hominy grits Sugar Macaroni Other sweets Unenriched: Crackers White bread, rolls White flour It is a good idea to list all the food eaten each day. Include food taken between meals as well as at meals. Check this list against the basic seven; and if any group is lacking, make plans to include it in the choices for the next day. By a little thought and checking against the basic seven, food habits are built that provide all the essentials of a good diet.

Foods, their selection and preparation