Show k tJ I c. c i 1 i li l c 1 v r r j If 1 M MAXIMUM HEALTH I 0 l ED MEN CHILDREN WOMEN Z 2 Ts YOU YOUN N CHILDREN CO 70 CALORIES ES J w r w Z-Ia Z 7 I Y StD 1 l YAt r t 1 h E C t 1 S. S i r r. r L I 4 9 0 3 ADOLESCENT h l' l f 1 f w t t VC BO-VC s IRIS i rl CAL CALORIES Q o G A AND D up Y V G 1 5 18 1 f i Y 1 P Si 10 i 1 11 I 44 t MATU M TURN JN l t YOUNG MEN t r 1 r i- t T WOMEN i ry AN uP CALOR CALO ES 18 IB YRS 1 OL D I r t I f a 41 I r q 1 o ri d. d f 1 4 t c tK t. t r i 1 l r f f MEN AND I WOMEN OMEN r 1 l w wI 1 3 O 1 i P PIN r I PC IT BEYOND I I CALORIES 1 ND UP j MATURITY r r rP O P Pi i YRS OLD n y r I if h 1 I er erM erS er'S MONTH M OLD i l vl PINT I O C S r f 1 l. l i INFANT 1 V M AND uP C LORI 1 l t Il I J. J s I fi MINIMUM M I N I MuM HEALTH o H HEALTH E L- L TH THE MILK l BOTTLE HEALTH BAROMETER Diagram Indicating Potential Value of Milk l as a Food to Persons of All An Ages I rt By Forrest B. B Makechnie Editor of American Journal of Milk t A LL foods are wonderful Long since the ALL scientists of the world selected seven pr prodigious prodigious pro pro- achievements of man and set them up for the tho admiration and wonderment of the tho r nations lations They have been eulogized and magnified magni magni- tied fled for centuries but in all their splendor they do not have havo rank with even even the simplest and most M humble of foods Ah you say food is not manmade manmade manmade man- man made but a gi gift t from front t the e generous hand of na na- 1 ture IIo How y v then can cnn the pyramids the temple at Ephesus and the Mausoleum t truly buly my man-made man be disparaged by something unachieved but acquired acquired acquired ac ac- without effort according to the creative plan of the universe And w we e answer as with 1 the seven wonders so it is with food the materials materials materials ma ma- have bave been supplied b by natural forces forces- the product end is the feat o of man man I Do we forget that without food not a hand uld be raised not a muscle flexed nor a thought born in the brain The meanest potato in the hill hilI is greater than any palace And now the superlative food has been dis db- covered It has been scorned by the rich and overlooked by the poor it has been frowned upon as a plebeian among foods only the baby has been wise enough to utilize it It is cows cow's milk milk milk- the food wonder of the world And cows cow's milk is man Nature provided provided provided pro pro- vided milk for tho sustenance of the calf true and the offspring thrived upon it but no other usefulness for cows cow's milk was prescribed b by nature Through skillful breeding cows were made to increase the secretion of milk mill beyond the requirements of tho the calf and to continue giving giving ing it for months after the calf cease ceased to bo ho mother Every act of or the body and every thought of the mind is made possible by the ilie motive power of food Whether we relish the comparison or not the human body is a machine To be more explicit we name tho the automobile which is constructed constructed constructed con con- and operated on a similar principle to the drumn n body The engines engine's fuel gasoline laboratory Laboratory in Which Samples of Milk l Were Analyzed in a Year V L 5 t c t J I i rY rr r- r f I 8 1 IC r Y r 1 t 1 r Y S y 1 1 N f l t r r c r ra 1 t f 2 a w Cows s Milk IS is the F onder of the World 9 the Perfect e Food The Food The v Uses of of Body fuel and Why Milk is the Very Best lest Ex Example I 1 1 r 71 5 v j a a a wc A I If i t tj j ji i f n 9 L LA A 1 I F 7 Sr v n r rte rte- 1 J iA Refrigerating an and Separating Machinery 1 Is Ls Now of the Most lost Scientific Construction corresponds with the body's fuel food both performing performing performing per per- forming the important function of driving tho the machine There is rig a n distinct difference in the number of cylinders of tours course the body having havinga n a million c cylinders linders in place o 01 or six or eight andin andin and andin in the construction of the component parts of k y v d t I 4 4 r 4 I. I i r f r A ab e t t iy n I i R I y r r r 1 1 I 31 I Yr J Y t t J I h y r 11 1 S' S I r I J ASi y mod t 4 fr 7 70 T 0 s e q J r t taif i r 1 1 S 'S l lII II r r 1 IC 0 nn 1 I f 11 o M c d 1 t Y r S Md r rS r'S rl l S 'S rS J n r y r I 1 f tYr rd A Bottling Dc Department p t of a Modern 1 Milk l Shipping Plant both machines those of the bod body being far more complicated than all the automobiles that ever were made People give g too little thought to the efficiency of food as an agent of or repair A food is t taken ken 01 or re rejected upon the taste If it pleases the palate its relation to the health is too often for forgotten otten in the ecstasy of its flavor savor Now the S1 su sr 1 T of all an the processes automatically automatically cally taking place in the body with the ingestion ing of food foods is s call called cd metabolism The word is so freighted with meaning that it should be added to our vocabulary ry for more common usa usage e. e It includes include three successive and correlative functions fune digestion digestion assimilation and nutrition Let it be our purpose to discover the tho food which will Swill m in t readily lend itself to the trinity of metabolism requirements It must be quick to digest easy to assimilate and he be rich in nutrition tion such tion-such such a food would be ideal perfect and perfect and if found well worth a y effort in its discovery discover Digestive Considerations In our search for the ideal food we can ell eliminate eliminate mi nate upon the objection of difficult digestion such uch as hard boiled and fried eggs as it requires three hours and thirty minutes for these to pa pass pads g through the metabolic processes Stewed and roasted oysters require three e hours and thirty minutes and three hours and thirty-five thirty minutes respectively Roast beef three hours and thirty minutes broiled beefsteak three hours wheat bread and boiled d turnip both three hours and andt t thirty i minutes There are are many ot other er fo foods s which lay a heavy tax upon the a apparatus 01 of digestion di- di di digestion 01 and none of them can therefore be rightfully rightfully right right- fully classed as an ideal food The fact that many foods have havea a a generous percentage of refuse which although finally di digested digested digested di- di is not assimilated decisively eliminates them from rom consideration as ideal foods Such foods include brisket beef 25 per cent refuse breast of lamb 19 per cent broiled chicken 42 per cent fowl 20 26 per cent green creen peas 45 percent per percent percent cent smoked shoulder 18 IS per pel cent Maximum um of Nutritive Value To be of maximum value nutrition-value a food must contain five vital elements clements The first in importance as suggested by its name which means means means' I take first place are arc the proteins Then there arc are carbohydrates fat ash and water The prime purpose of the proteins is to form tissue an and the chief function of the fat and carbohydrates rates is ia to yield energy in the form of heat and muscular power The ash aids in making bone It is very apparent that these inte integral ral parts of ofa a 3 complete completo food will pass through the tho processes of digestion and assimilation according to the regular routine but If any of those components arc are absent then nutrition is incomplete The products of beef veal mutton pork poultry including fowl and turkey fish and eggs arc are not in the category of ideal foods because analysis proves them all to be low in carbohydrates prates bates thus largely discounting their nutritive value To recapitulate when brought to the test most foods arc are disqualified for consideration as ideal foods because of or one of more metabolic objections objections difficult difficult fractional assimilation assimilation assimilation lation and low nutrition What then is tho the ideal food Mill Milk It is the perfect food There is nono none other which can compete with this plebeian of the diet 4 In the first instance cows cow's milk needs but two hours to undergo the processes of digestion made lend ready for appropriation as fuel and material material material mate mate- rial for repair No commonly used food is comparable com corn I 11 parable in this respect Secondly milk is utilized in Its entirety through the performance of the function of assimilation assimilation as as- there being no refuse whatsoever to tax the power of the often overworked body In the third place chemical analysis of cows cow's milk shows it to b be a n complete food upon the basis of nutrition possessing every element clement required required re re- re- re for the supply of fuel to drive the h human machine and also for the repair of its worn out parts The great authorities have ha been long since quite agreed that cows cow's milk matches the stand stand- dard for a perfect food and that it has attained this standard entirely alone There There- is something g mystifying about milk which baffles even the scientists and they cannot say with definite precision just what properties in milk cause it to be essential for the growth nourishment health and efficiency of mankind but the presence of these properties has boen been proven beyond dispute There are two substances f which must go unnamed for the present except that we may designate thorn thom by such terms as the primary primar protective element and the secondary protective clement Remember to Eat Tat Milk 1 Dont Don't drink milk Eat It Tao Tako as ae much time with a glass of milk ilk as you would with a quarter 1 pound of beef steak The mill has the same food food 1 value If you take uke it slowly you will get the full fuU enjoyment of its ita deliciously sweet flavor r. r v Prof McC McCollum of the faculty at Johns Hopkins Hop Hop- kins kips University 1 is not satisfied that one-fifth one of all aU t the e food consumed in this country Is dairy products 3 He Hc says that milk is tho the greatest factor of safety in our nutrition and it is certain that we Ve could not have accomplished what we have c had we wo dispensed with milk as a food Ho He Tit attributes our national success in very large part part- to the use of milk l Milk ie is not only the gr greatest test factor of safety In dur r diet but it has such potency to influence our 1 physical h well-being well that the milk bottle is a veritable health barometer Folks between E 25 and 60 years should drink at least a n pint of milk each day this is between 2 and 12 per pcr cent of ot their daily 1 food requirements Young folks 18 16 to 25 y years ars ought to drink at least a quart which will consist of 18 or 20 per cent of all the food e necessary during the day From 3 1 to 2 1 of all J the food used by adolescent boys and girls should be In the form orm of mill milk For young people tho the experts demand that thc they take at least three pints daily The child of 2 years of age should be almost wholly limited in his diet to milk which should be 95 per cent at the minimum As he ho g grows rows older this proportion may be safely reduced reg reduced re- re but until ho is 12 years old never I 1 below GO 60 per cent of his daily food requirements Two JV quarts from irom sun to sun is not a n bit too much for these little people As for the old folks they will be com comfortable comfortable comfort comfort- ort able and happy happ on a ration consisting of at least N 50 t to 65 per cent milk A couple of f glasses dont don't be afraid of two glasses at a time milk j. j is not bulk bulky morning noon a afternoon and event even lag ing will attend to their nutrition requirements |