HOW FOODS MEET BODY NEEDS. 7 



The foods of this group are characterized by comparatively large 

 amounts of protein, as shown by the length of the second line on 

 the charts. In this respect they resemble somewhat the cereals 

 (Group III), except that in the cereals the other especially abundant 

 nutrient is starch, whereas in the foods in Group II it is fat. The 

 protein of the foods in Group II also differs from that of the cereals 

 in being more adequate, or efficient, that is, more like body protein. 

 Almost all the foods of this group are of animal origin. Peanuts 

 and soy beans, of which the former only is shown here, are among 

 the few exceptions. These foods differ from the other legumes, that 

 is, dried beans, peas, and lentils, in containing efficient, or adequate, 

 protein. 



A given weight of fat yields the body over twice as much fuel as 

 the same weight of protein, starch, or sugar, and the foods in Group 

 II that show exceptionally long lines representing energy are those 

 in which fat is especially abundant. Examples are beef and mutton 

 (charts 24 and 25), cheese made from whole milk (chart 22), and 

 peanuts (chart 30). Such long lines for energy suggest the wisdom 

 of serving vegetables that have low fuel values with meats, of 

 combining cheese with starchy foods such as macaroni, crackers, or 

 rice rather than with such foods as butter or cream, and of making 

 allowance for the fat of peanuts in combining them with other 

 foods. 



The comparatively^ short lines representing energy in the egg, 

 cottage cheese, skimmed milk, and fresh codfish charts (charts 23, 21, 

 20, 27, respectively) are due to the small amount of fat they contain. 

 The common custom of cooking eggs with butter, as in scrambling, or 

 of serving them with bacon, or of serving codfish with sauces con- 

 taining butter, egg yolks, or milk, compensates for the low proportion 

 of fat and energy in these materials. 



In comparing the various charts in this group, the small amount of 

 iron in milk, cottage cheese, and fish and the rather large amount in 

 eggs, beef, and mutton will be noted. Meats, though rich in iron, 

 contain far less calcium, however, than milk and its products. These 

 differences justify the use of eggs with milk as in custards, witli 

 cheese as in the baked dish Imown as cheese fondu, and witli fish 

 either in the form of slices of hard-boiled eggs or as an ingredient of 

 a sauce. Since it is generally believed that the amount of calcium 

 in the average diet runs very close to the lower limit of safety, the 

 wisdom of using more milk and milk products than many people do is 

 indicated. 



Among the foods of this gi'oup, milk and egg yolks are most valu- 

 able in supplying vitamines A and B. Fresh raw milk is believed to 

 provide the third, or antiscorbutic, vitamine, but its value in this 



