1. A knowledge of foods is the first step in the wise selection of
food and in meal planning. Such knowledge is necessary in —
A. Selecting the kinds of food the body needs so that no essential
food is omitted and no unnecessary duplication is made.
B. Selecting the amount of food needed so that the body is neither
undernourished nor overfed.
C. Substituting other foods for those that are scarce or for those
that are high priced so that the substituted foods may maintain health
and efficiency.
2. Classification of foods. — Foods may be classified in five groups :
A. Fruits and vegetables.
B. Protein-rich foods.
C. Starchy foods.
D. Sugar and sugar-containing foods.
E. Fats.
3. Use of these foods in the body :
A. These foods are used in the body to furnish :
(1) Fuel (or energy).
(2) Building material.
(3) Body-regulating substances.
(4) The two " dietary essentials " for normal growth and
maintenance of health.
4. Foods which furnish fuel or energy:
A. Most of the energy should be supplied by starchy foods, such as—
(1) Cereals, such as breakfast foods, barley, corn meal, rice, or
hominy.
(2) Bread of various kinds.
(3) Dried peas, beans, and lentils.
(4) Vegetables rich in starch, as potatoes.
B. Some of the energy should be supplied by foods rich in fat,
such as: Whole milk, cream, butter, eggs, fat meat, meat fats, and
oils, or food rich in oil.
C. The meals are more palatable if some energy is supplied by
sweet foods. — Sweet fruits (fresh and dried), honey, molasses, sirups,
sugar, jams, jellies and preserves, candy.
5. Foods which furnish building materials. — There are four im-
portant building materials which must be supplied from the food.
A. Protein:
(1) Some protein should come from the animal foods. — Milk,
eggs, cheese, and meat.
(2) The remainder can be supplied from these foods: Cereals,
breads, dried peas, beans or lentils, and nuts.
B. Lime:
248 USE AISTD PREPAEATI01<5' OF FOOD.
(1) The most important sources of lime are milk, cheese, and
eggs.
(2) Some lime can be supplied by leaves and stems of plants,
as spinach, celer^^, lettuce, cabbage, onions, and Swiss chard.
C. Iron:
(1) Iron may be obtained from green vegetables, eggs, meat,
and cereals (when the whole grain is used).
D. Phosphorus :
(1) Phosphorus is supplied by milk, cereals (when the whole
grain is used), eggs, dried peas, beans and lentils, and meat.
6. Foods which serve as body regulators :
A. Laxative foods, — Fruits and vegetables, cereals containing the
vrliole grain.
B. Foods furnishing minerals, acids, or flavors. — Fruits and
vegetables.
7. Foods containing two substances essential for growth and
health, variously designated as " dietary essentials," "vitamines,"
"■ food hormones," " growth substances," and " accessories." These
substances have been called by McCollum and Kennedy " fat soluble
A" and " water soluble B " because of their characteristic solubility
in fats and in water, respectively.
A. The experiments of McCollum and his associates have shown
that " fat soluble A" is found in considerable amounts in milk,
butter, cream, eggs, cod-liver oil, and glandular organs.
B. Smaller amounts are in leaves and stems of plants, as spinach,
chard, dandelion greens, cabbage, onion, and celer3\
Page 165
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. A knowledge of foods is the first step in the wise selection of food and in meal planning. Such knowledge is necessary in —
A. Selecting the kinds of food the body needs so that no essential food is omitted and no unnecessary duplication is made.
B. Selecting the amount of food needed so that the body is neither undernourished nor overfed.
C. Substituting other foods for those that are scarce or for those that are high priced so that the substituted foods may maintain health and efficiency.
2. Classification of foods. — Foods may be classified in five groups :
A. Fruits and vegetables.
B. Protein-rich foods.
C. Starchy foods.
D. Sugar and sugar-containing foods.
E. Fats.
3. Use of these foods in the body :
A. These foods are used in the body to furnish :
(1) Fuel (or energy).
(2) Building material.
(3) Body-regulating substances.
(4) The two " dietary essentials " for normal growth and maintenance of health.
4. Foods which furnish fuel or energy:
A. Most of the energy should be supplied by starchy foods, such as—
(1) Cereals, such as breakfast foods, barley, corn meal, rice, or hominy.
(2) Bread of various kinds.
(3) Dried peas, beans, and lentils.
(4) Vegetables rich in starch, as potatoes.
B. Some of the energy should be supplied by foods rich in fat, such as: Whole milk, cream, butter, eggs, fat meat, meat fats, and oils, or food rich in oil.
C. The meals are more palatable if some energy is supplied by sweet foods. — Sweet fruits (fresh and dried), honey, molasses, sirups, sugar, jams, jellies and preserves, candy.
5. Foods which furnish building materials. — There are four important building materials which must be supplied from the food.
A. Protein:
(1) Some protein should come from the animal foods. — Milk, eggs, cheese, and meat.
(2) The remainder can be supplied from these foods: Cereals, breads, dried peas, beans or lentils, and nuts.
B. Lime:
248 USE AND PREPARATION OF FOOD.
(1) The most important sources of lime are milk, cheese, and eggs.
(2) Some lime can be supplied by leaves and stems of plants, as spinach, celery, lettuce, cabbage, onions, and Swiss chard.
C. Iron:
(1) Iron may be obtained from green vegetables, eggs, meat, and cereals (when the whole grain is used).
D. Phosphorus :
(1) Phosphorus is supplied by milk, cereals (when the whole grain is used), eggs, dried peas, beans and lentils, and meat.
6. Foods which serve as body regulators :
A. Laxative foods, — Fruits and vegetables, cereals containing the whole grain.
B. Foods furnishing minerals, acids, or flavors. — Fruits and vegetables.
7. Foods containing two substances essential for growth and health, variously designated as " dietary essentials," "vitamines," "■ food hormones," " growth substances," and " accessories." These substances have been called by McCollum and Kennedy " fat soluble A" and " water soluble B " because of their characteristic solubility in fats and in water, respectively.
A. The experiments of McCollum and his associates have shown that " fat soluble A" is found in considerable amounts in milk, butter, cream, eggs, cod-liver oil, and glandular organs.
B. Smaller amounts are in leaves and stems of plants, as spinach, chard, dandelion greens, cabbage, onion, and celery