FISH AND SHELL-FISH AS FOOD 181 



contain a variety of proteinaceous foods, such as 

 meats, eggs, and fish, many fruits and vegetables, 

 and several starchy and fatty foods. Each meal 

 should consist of (1) a dish high in protein, such as 

 meat, eggs, fish, or some other sea-food, milk, or 

 beans or other leguminous vegetable, which will 

 furnish a variety of amino-acids required for the 

 construction and repair of tissue; (2) potatoes, 

 cereals, or other starchy foods, to furnish fuel and 

 energy for the body; (3) fat, such as butter or fish 

 fat, to supply fuel, energy, and fat-soluble vita- 

 mines; (4) fruits and vegetables to furnish the 

 water-soluble vitamines, inorganic constituents, and 

 roughage essential for the proper digestion and 

 assimilation of the food. 



At least once a week fish or some other sea-food 

 should be cooked as the main dish of a meal. The 

 occasional substitution of fish for meat furnishes a 

 greater variety of amino-acids, increases the amount 

 of iodine in the food, and, if fatty fish are chosen, 

 increases the supply of fat-soluble vitamines. Fish 

 roe is an excellent substitute for eggs, as it is high 

 in phospholipins and is a very potent source of the 

 fat-soluble vitamine. Canned fish contain calcium 

 phosphate, which is used so extensively in the con- 

 struction and repair of bones and teeth, and should 

 be supplied freely during growth and pregnancy. 



From the foregoing discussion it should be evident 

 that sea-foods are easily digested proteinaceous foods 

 resembling meats in composition and in addition con- 

 tain much higher amounts of fat-soluble vitamines, 

 iodine, and other valuable inorganic substances. 



