Basic Food For youngsters and adults alike, plan menus to include these basic food groups: Leafy, green and yellow yel-low vegetables at least once a day; citrus fruit, tomatoes once daily, If possible; potatoes, sweet potatoes one or more servings daily; other fruits and vegetables one or two servings daily; milk, cheese, ice cream two or three times daily and In cooking; meat, poultry, fish oncei daily if possible; eggs 4 or more per , week per person; dry beans and peas, nuts one or more times a week; flour, cereals, meal (whole-grain (whole-grain or enriched) at every, meal; fats, oils some daily and sug- ar, syrup, preserves some daily, j