and minerals to all white flour. Now all white flour must have not more 

 than 15 per cent moisture, and each pound should contain 



NOT LESS THAN NOT MORE THAN 



2.0 milligrams Vitamin Bi (thiamin chloride) 2.5 miUigrams 



1.2 milhgrams Riboflavin (vitamin G) 1.5 milhgrams 



16.0 milligrams Nicotinic acid (niacin) 20.0 milligrams 



13.0 milligrams Iron (Fe) 16.5 milligrams 



The addition of vitamin D and calcium is optional ; the maximum of calcium 

 allowed is 625 milligrams per pound. 



Schemes and Rules We can plan a diet by selecting items from each 

 of these groups of foods. Thus Sherman gives two simple rules for select- 

 ing Calories, proteins, and the like in terms of food classes: 



1. Let at least half the needed food calories be taken in the form of the 

 "protective" foods — milk and its products, fruits, vegetables and eggs. 



2. Whatever breadstuffs and other cereal or grain products are eaten, 

 let at least half be in the "whole grain" or "dark" or "unskinned" forms. 



Sherman also recommends two arbitrary rules to follow in purchasing 

 food. "Whatever the level of expenditure, it seems wise that (1) at least 

 as much should be spent for milk (including cream and cheese if used) as 

 for meats, poultry and fish; and (2) at least as much should be spent for 

 fruit and vegetables as for meats, poultry, and fish." 



A simple way to use the results of some of the findings in nutrition re- 

 search is to select food articles in wide variety from each of the seven classes 

 listed above. This plan is likely to supply the needed minerals as well as 

 the necessary vitamins, and it is likely also to satisfy the palate. 



Share Technique A very useful scheme for the easy planning of 

 balanced diets, the so-called "share" technique, was worked out by the late 

 Mary Swartz Rose. Rose defined a share as that quantity of any food essen- 

 tial which supplies one thirtieth of the daily requirement of an adult using 

 3000 Calories per day. Accordingly, one share of energy is equivalent to 100 

 Calories, one share of protein to 2.33 grams, and so on. The share values of 

 the different food essentials and the recommended daily allowances of each 

 shown in the table on page 130 differ but little from the original recom- 

 mendations of Rose. 



Not all the known dietary factors are included in the table on page 130. 

 For example, one cannot plan his shares of vitamin D, since some of this 

 factor is obtained in one's food while some of it is built up by the body; 

 the quantity synthesized depends upon the amount of sunshine one gets. Ac- 

 cording to present knowledge, if one gets enough "shares" of energy, pro- 

 tein, calcium, iron, vitamin A, thiamin, ascorbic acid and riboflavin from 



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