HOW FOODS MEET BODY NEEDS. 9 



whether of that same cereal or some other. For example, white 

 wheat flour is very diflferent in composition from cracked wheat or 

 brown rice. 



It is necessary only to glance at the lines representing mineral 

 substances in oatmeal and graham flour (charts 31 and 33), which 

 contain nearly the entire grain, as compared with those in white 

 flour (chart 32) from which the outer layers have been removed, to 

 understand the theory that persons who can get few vegetables and 

 fruits, which are rich in mineral substances, should use whole-grain 

 rather than refined cereal foods. 



The vitamine B is the chief one of the three vitamines provided 

 by the cereal grains. It is found chiefly in the part of the grain 

 near the germ; and when cereals, especialh- refined products, form 

 the main part of the diet, care must be taken to provide vitamines 

 from other sources, such as dairy products, vegetables, and fruits. 



The points to remember about foods in this group are : 



(1) Cereals are the staple of the diet the world over because they are avail- 



able almost everywhere, are easy to store and transport, and are rela- 

 tively cheap. 



(2) Cereal foods provide protein and energj' in about the proportions needed 



by the body. Their protein is, however, of such kind that it needs to 

 be supplemented by that of milk, eggs, cheese, and flesh foods. 



(3) When made from the whole grains, cereal foods also supply some mineral 



substances and vitamines. 



(4) A diet containing large proportions of refined cereal foods must be supple- 



mented by plenty of dairy products, vegetable*^, and fruits. 



(5) The various kinds of cereals used in the diet differ little in fuel value; 



rice, wheat flour, and cornmeal. for example, all yield about 1,600 calories 

 to the pound. 



Group IV. SUGAR AND SUGARY FOODS. 



(Charts 39-42, pp. 3(V32.) 



Group IV includes sugar, sirup, molasses, honey, preserves, jellies, 

 jams, marmalades, and candy, or, in general, all foods that furnish 

 sugar chiefly. 



The charts of this group show that sugar and foods consisting 

 chiefly of sugar are mainly useful in supplying energy-. Refined 

 white sugar (granulated, lump, powdered, confectioners') is, in fact, 

 all sugar. Brown and maj^le sugars, molasses, and maple sirup 

 would show some protein and mineral matters, because they have 

 some of the other ingredients of the juice or sap left in them. Dried 

 prunes and raisins (charts 17 and 18) contain so much sugar that 

 they are often grouped with the sugary foods. In addition to their 

 energy, they contain mineral matters and some protein, as is natu- 

 ral considering that they are practically like fresh fruits except that 

 most of the water has been removed. Jelly and preserved fruit 

 52687»— 21 2 



