| Show to I 1 A T an WHY C houston goudiss discusses kusses Di beverages of various kinds explains their role in the diet by C HOUSTON GOUDISS FOOD and drink are inseparably linked in any consideration of the nutritional needs of man it is therefore in response to a fundamental need that we include some kind of beverage in every meal no matter how simple or how hov elaborate the food may be for primarily beverages contain water which is as necessary to the human bodgas body as air approximately two thirds of the body is composed of water it is found in the muscles in I 1 the brain tissue in the various organs such as liver and kidneys and even in the bones every cell in the body is dependent upon water for its roper proper functioning bodis boda need for liquids this precious fluid acts as a sol vent of food materials and makes possible their digestion and absorption since it is an essential constituent of the blood it helps to transport nutrients to every cell this function a alone 1 0 n e requiring about 10 pounds of water in constant circulation finally it helps to eliminate waste prod acts from the body through the lungs skin and kidneys the daily losses of water from the body must be replaced regularly or the consequences may be extremely serious to health it has been shown that headaches nervousness and indigestion may result when the intake of fluids is diminished below normal requirements beverages classified the quantity of water needed by each aach person varies with the dietary and with the season of the year much larger amounts being required when the temperature is nigh high but it is generally agreed i that everyone should consume several glasses of water daily in addition to the water obtained from foods chiefly fruits and vegetables part of the need is met by milk and by coffee tea cocoa fruit juices and various other fruit flavored drinks which add pleasure to mealtime serve as wholesome between meal pick me ups and provide a gr gracious a clous method of extending hospitality to guests aside from milk milic which belongs in a classification by itself and fruit juices which are consumed chiefly for their minerals andrita and vitamins beverages fall into two groups which overlap somewhat those that are refreshing and those that are stimulating the tha refreshing beverages include fruit juices and carbonated drinks such as ginger ale and sarsaparilla they are effective in quenching thirst and their appetizing flavors encourage the drinking of generous amour amounts its of water they also contribute energy values to the diet in proportion to the amount of sweetening used in their preparation fruit juices are arc most frequently served as an appetizer at breakfast lunch or dinner are useful as between meal drinks and when entertaining children like to display their hospitality to friends and this type ot of beverage served with a few crackers or simple cookies makes an attractive snack mothers will find it convenient and economical to utilize for this purpose beverage crystals which como come in a variety of fruit flavors these make wholesome refreshing beverages at a minimum cost i the amount oi of sweetening may be determined by individual preference and they are so easily prepared that children may do the mixing themselves stimulating beverages beverage the stimulating beverages are coffee tea chocolate and cocoa when made with milk chocolate and cocoa are rich in nutritive values though their fuel value varies with the product used chocolate is much richer in fat than cocoa and products labeled breakfast cocoa usually contain a larger percentage of the natural cocoa fat than products simply labeled cocoa the food value of coffee and tea depends entirely upon the cream or milk and sugar with which they are arc served however they have an important place in the ale dietary because their flavor and aroma add greatly to the enjoyment of other foods and they give a comfortable feeling of the stimulating principle in these beverages is known as cat caf fein in coffee and thein in tea doctors may forbid coffee because of some abnormality in health which makes a stimulant undesirable si but competent au authorities thorl hold that the eff effects acts of the moderate use of coffee by normal individuals may bo be disregarded neither coffee nor tea however should be given to children first because they do not need stimulants and second because the use usa of these beverages will tend to reduce the consumption of milk which is so important to their nutritional welfare guard agami staleness Stat eness the subject of coffee has been investigated from many angles by competent scientists whose findings should be ot of interest to homemakers homemaker the flavor and aroma of coffee are derived chiefly from a volatile oil which is developed during the roasting process but it has been established that this substance is rapidly lost from the coffee upon exposure to nir moreover each cach pound of coffee contains about two ounces of fixed oil which may become rancid in the presence of air these changes occur whether the coffee is ground or in the bean since stale flavorless coffee may have an adverse effect upon appetite it Is important to buy a product that Is protected against the air or to choose one that Is freshly roasted the homemaker should also buy coff coffee ee in small quantities so that it can bo be used up quickly once it is opened after tho coffee has been made there m may ay be ba a further escape of its flavor and fragrance with both heat and steam that is why coffee should not be allowed to stand but should be served tho the moment it is made and why it should not be re heated tea also deteriorates when it ia 13 stored tor for long periods it should therefore be bought in small quantities and kept in airtight air tight containers ta |
