NUTRITION 



4319 



NUTRITION 



quires less energy for its digestion. This 

 it especially desirable at times of great mus- 

 cular strain, like forced marches. A person may 

 eat larger amounts of sugar when camping out 

 and exercising vigorously than when sitting at 

 a desk and doing brain work all day. 



Food Groups. Enough has been said to indi- 

 cate that the diet should be made up of a 

 large variety of food materials, the total amount 

 for a given individual depending upon his 

 weight and muscular activity. Further progress 

 in the science of nutrition will doubtless point 

 to the necessity of still greater variety, par- 

 ticularly if the proteins of different foods 

 (meats, eggs, legumes, cereals, etc.) are shown 

 to have different uses. For the present, how- 

 ever, the very large number of food materials 

 available for human food may for convenience 

 be grouped under the following five heads: 



Group 1. Food in which fuel in the form of 

 protein la greater in proportion to total fuel than 

 in the diet as a whole, i. e., milk, flesh foods, eggs, 

 cheese, legumes and some of the nuts. These are 

 especially helpful in supplying nitrogen-contain- 

 ing building material. 



Group 2. Foods in which the greater part of 

 the fuel is in the form of starch, i. e., wheat, corn, 

 oats, barley and other cereals, and potatoes. Ce- 

 reals form the largest single item in the diet of 

 people everywhere, doubtless because they are 

 widely distributed in nature and easily raised. 



They appear on the table chiefly in the form of 

 bread, but also in forms suitable for breakfast 

 foods, desserts and side dishes with meat or eggs. 



Group 3. Foods in which the greater part of 

 the fuel is in the form of fat, i. e., butter, cream, 

 salad oils and fat meats. These are necessary if 

 for no other reason than to give the diet a desir- 

 able consistency. They have so high a fuel value, 

 however, that they must be judiciously used by 

 those who plan their lives carefully and desire to 

 keep their diet within safe limits. 



Group 4. Fruits and vegetables, including spin- 

 ach, lettuce, carrots, oranges, apples, berries and 

 many others. These are necessary to keep up the 

 supply of mineral matters, particularly Iron, vita- 

 mines, organic acids, cellulose and other sub- 

 stances which regulate body processes. 



Group 5. Foods in which most of the fuel is in 

 the form of sugar, i.e., sugar itself (cane or 

 maple), honey, dried fruits, and others. These 

 supply a form of fuel which is quickly absorbed 

 and utilized. 



The needs of the body as indicated by ob- 

 servation and experiment are probably satisfied 

 if the diet contains representatives of all of 

 these groups of foods, providing that in the 

 case of the child no other protein-rich food is 

 allowed to take the place, to any great extent, 

 of milk. See, also, MEDICINE AND DRUGS; FOOD; 

 HEALTH HABITS; LIFE EXTENSION. c.H. 



Bills of Fare. The following bills of fare 

 illustrate the points noted above as to properly 

 balanced rations: 



Bill of Fare No. 1 



Lunch: 



Split pea soup 

 Crackers .... 

 Nut bread . . . 



Butter 



Milk 



Sponge cake . 



% cup, 4 ounces, or 113 grams... 



1 ounce 



2 ounces 



1 ruble Inch. Mi ounce, or 14 grams, 

 % pint, or 244 grams 



6 ounces, or 170 grams 



2 ounces, or 57 grams 



Dinner: 



eats, etc. ) . . . 3 % ounces 



Celer .1 ounce 



Jelly . . l ounce, or 28 grams 



Green pea* i u, ounces 



siii I-H. 2 ouncen. or 67 grams 



i < u) i<- Inch. V6 ounce, or 14 grams. 



Iro Crram \ mj.ful. 6 mince*, or 170 



Macaroons i < 



Total 



ri 



743 



242 

 123 

 17L' 

 108 

 170 

 160 

 218 



1194 



Iff 

 I 



76 



24 

 149 

 108 

 406 

 120 



1090 

 ItSI 



