) 



minerals present such as iron^ manganese, phosphorus, calcium, 

 and potassium are fully utilised by the body ai:id aid materially 

 in regulating glandular functions. The sugar is iniriiediately 

 assimilr^.ted and by eating fresh fruits v/e get a "lift" and 

 renewed energy to do work. 



Fruits 3 re normally good sources of vitamin C (ascorbic 

 acid), the anti-scurvy vitamin. Since the body stores no vita- 

 min C froui day to day, it becomes necessary to eat fruit every 

 day to constantly replenish the supply. Sore teeth and Joints, 

 capillary fragility, lack of appetite and "spring" fever are 

 often due to low vitamin C intake. The greatest danger is in 

 the late winter and spring when fresh fruits and vegetables are 

 scarcest. Apples, potatoes, carrots, etc., lose much of their 

 vitamin C during storage for five or more months. 



Vitamin A, the anti-inf ectivo and night blindness vitamin 

 is present in the form of carotene in most apples and fruits in 

 small amounts. Peaches, pineapples, and oranges are highest in 

 vitamin A. Best sources are liver, yellov; and green vegetables, 

 milk and eggs. 



Similarly vitamin B or thiamin, the antineuritic vitamin, 

 as well as the vitamin G complex (riboflavin, pantothenic acid 

 and nicotinic acid) are present only sparingly in most fruits. 

 Vegetables and cereals are good sources of these vitamins. 



Vitamin D, the sunshine or anti-rickets vitamin, is not 

 present in either fruits or vegetables. 



Thiis, in concliasion, fruits are used primarily for their 

 vitamin C content. Hlspecially high in this vitamin are straw- 

 berries, citrus fruits, blueberries, cranberries, pineapple and 

 tomatoes. Apples are variable in their content of vitamin C but 

 you can usually consider apples about one-third to one-half the 

 value of oranges or grapefruit. Apple cider contains very little 

 vitamin C v;hile canned citrus fruits and juices retain large 

 amounts. Fruits contain small, yet significant quantities of 

 vitamins A and E but cannot be considered primary sources of these 

 vitamdns . 



After all, vre eat fruits for their zest, attractiveness 

 and flavor. They v;het the appetite, are mildly lajiative and aid 

 digestion. And nov; since their usefulness as the chief carriers 

 of vitamin C has been recognized, we eat fruits v/ith a sense of 

 duty as v/ell as one of pleasure. 



F ood of Farm Families 



According to the Outlook for Farm Family Living "recent 

 studies indicate that fewer than half of our non-relief farm 

 families have nutritionally adequate diets, - diets that provide 

 a generous margin of safety over minimum requirements. Fully a 

 fourth of these families c;re believed to have diets that are 



