SOURCE OF FOOD 
419 
Food Groups 
No. 1. — Fruits and 
Purposes 
Amount Needed Daily by 
a Man at Moderate 
Muscular Work 
vegetables. 
No. 2. — Medium-fat 
meats, eggs, cheese, 
dried legumes and 
similar foods, milk. 
No. 3. — Wheat, corn, 
oats, rye, rice, and 
other cereals, pota¬ 
toes, sweet potatoes. 
No. 4. — Sugar,honey, 
sirup, and other 
foods consisting 
chiefly of sugar. 
No. 5. — Butter, oil, 
and other foods con¬ 
sisting chiefly of fat. 
To give bulk and to 
insure mineral and 
bod y-r egulating 
materials. 
To insure enough pro¬ 
tein. 
To supply starch, a 
cheap fuel, and to 
supplement the pro¬ 
tein from Group 2. 
! To supply sugar, a 
quickly absorbed 
fuel, useful also for 
flavor. 
To insure fat, a fuel, 
which also adds to 
the richness of food. 
1| to 3 pounds. 
8 to 16 ounces (4 
ounces of milk 
counting as 1 
ounce). 
8 to 16 ounces (in¬ 
creasing as foods 
from Group 2 de¬ 
crease) . 
1 } to 3 ounces. 
\\ to 3 ounces. 
330. Source of Food. — The food necessary to the life of 
man must all be grown — must have all been alive at one 
time. In this respect man is exactly like all plants and ani¬ 
mals. Before the miller can prepare the flour, the wheat grain 
must be planted, grow into a mature plant, and produce more 
wheat grain. There is no short cut in the growing of wheat, 
nor has any man a patent on the process. Man can neither 
lengthen nor shorten the general growth period necessary. 
The same is true of all food groups. Meat and eggs pass 
through a growth period that is just as definite and regular 
for them as are the periods of growth for wheat or corn. In 
the final analysis man has to wait until nature has produced 
the various food groups before he can utilize them. 
Intimately associated with the ultimate production of our 
