PIOW 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 1 
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, with 
cheese as in the baked dish known as cheese fondu, and with 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 group, 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 
