I Body-building materials
Proteins.
Meat
Fish and shell fish
Poultry and game
Eggs
Milk and milk products
Legumes (dried beans, peas, lentils)
Wheat and wheat products, as corn starch
Nuts
Mineral matter, or ash
Vegetables
Fruits
Eggs
Milk
Cereals
Meats
II Heat-producing materials
Fats
Animal
Lard
Suet
Tallow
Butter and cream
Vegetable
Olive oil
Corn oil
Cottonseed oil
Coconut oil
Nut oils
Mixed oils
Oleomargarine
Butterine
Nut butter
Crisco, etc.
Carbohydrates
Starch
Cereals and cereal products
Irish and sweet potatoes
Sugar
Cane sugar and molasses
Beet sugar
Maple sugar and sirup
Honey
Corn sirup and other manufactured sirups
Proteins
Same as in I
III Body regulators
Water
Mineral matter, or ash
Same as in I
Cellulose
Fruits
Vegetables
Covering of cereals and nuts
Food Acids
Sour fruits--citric and malic
Tomatoes--malic
Spinach--oxalic
Rhubarb--oxalic
Vitamines
Fat soluble A
Milk
Butter
Egg yolk
Water soluble B
Green vegetables, as spinach, chard, lettuce, beet greens
Asparagus and stem vegetables, as celery
Fruit vegetables, as tomatoes, peppers, okra
Fruits
The importance of bulk in foods cannot be emphasized too much. The
indigestible cellulose of fruits, vegetables, and cereals is of such
importance in the body that some of these foods should be supplied with
every meal. Therefore, their incorporation into the diet should be
considered as a definite part of the menu-making plan.
The acids of fruits are valuable as stimulants both to the appetite and
to the digestion. Then, too, they give a touch of variety to a menu
otherwise composed of rather bland foods. The stimulation they produce
is much more healthful than that of condiments, drugs, or alcoholic
beverages and should receive the preference.
_Vitamines_ are substances necessary for both growth and health. A child
deprived of the foods containing them is usually not well and does not
grow nor develop normally. These substances are also required in the
diet of adults in order to maintain the body in a healthy condition. The
leafy vegetables and milk are the foods that yield the greatest supply
of vitamines. In fact, it is claimed by those who have experimented most
with this matter that these two sources will supply the required amount
of vitamines under all conditions.
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