Rules for Planning the Family Dietary 15 15 



bone-building, and lime and eggs are richer than milk in red-blood-cor- 

 puscle-producing iron. Cereals, legumes, and nuts are all richer in energy 

 than are milk, eggs, or meat, and meat has a stimulating property lacked 

 by the others. 



Foods especially adapted to supply the body with energy: 



Cereals Foods rich in starch and sugar 



Legumes Foods rich in fat 



Foods especially adapted to supply lime to the diet: 



Milk Cabbage 



Legumes Celery 



Whole cereals 



Milk is the best source of lime. No food can replace it satisfactorily 

 in the diet of the growing child. 



Foods especially adapted to supply iron to the diet: 

 Eggs Vegetables 



Legumes Meats 



Oatmeal Fruits 



Foods especially adapted to stimulate the activity of the intestine, and 

 thus to keep the body clean: 



Fruits Cereals and cereal foods con- 



Vegetables taining part or all of the 



outer layers of the grain 



Foods especially adapted to neutralize harmful substances produced in the 

 tissues and blood: 



Fruits Vegetables 



THE CHOICE OF FOODS 



The main part of the meals of each day should consist of simply prepared, 

 mild-flavored, non- stimulating, and easily digested foods. 



Well-cooked cereals; thoroughly baked, sweet-flavored bread; potatoes; 

 milk; eggs; fresh, succulent vegetables; and fruits — these should con- 

 stitute the background of the dietary. 



Meats and meat soups, candies, preserves, desserts, cakes and other 

 sweets, rich sauces, pickles, and condiments should be used in moderation 

 in order to give color and interest to the dietary, but they should not 

 furnish the bulk of the food at any one meal. 



