Show Skippers Breakfast Beware Says Science J In wartime when nearly everybody everybody everybody every every- body is working under pressure and the time allotted for meals is short or facilities are crowded eating requires ires some thought and planning if you are to get all the elements you need from your food Nutritionists caution all workers work work- ers to start the day by eating breakfast That might seem to be an unnecessary unnecessary unnecessary un un- un- un necessary reminder but many people just dont don't take time tim to eat cat breakfast or they skip it with the thought of slimming a abit abit bit bite To these the nutritionists say it takes a breakfast to keep going at your best jest pace Most persons go without eating from the evening meal till the following following following fol fol- fol- fol lowing morning morning-a a matter of about 12 hours Skipping breakfast breakfast breakfast break break- fast means extending the fast to 17 or 18 hours Nobody bubbles bubbles bub bub- bles over with energy after going going going go go- ing that long without food If you dont don't- eat breakfast where you live a a. a glass of milk and fruit or tomato juice at a a. a lu lunch ch counter will give you a boost A more substantial breakfast breakfast breakfast break break- fast if possible is better Need Protective F Food od At lunch time avoid the temptation temptation temp temp- tation to take what is easiest to get Yo You cant can't afford to fill up upon upon upon on starches and sweets and neglect neglect neglect neg neg- lect protective foods It is well to remember milk and fruit as often as possible If you carry a lunch to w work rk it doesn't have to be just sandwiches Raw carrots carrots carrots car car- rots fresh or canned tomatoes cooked or canned fruit in covered covered covered cov cov- ered containers' containers and a hot or cold drink in a vacuum bottle provide variety and increase the nutritional value of yo your r diet If you eat all your meals out out out- as many do especially in cities and war work centers centers it it is to the advantage of your health to tose use se your head and plan to g get t a balanced meal from the menu offerings It is a good idea to include milk fruits and vegetables vegetables vegetables vege vege- tables regularly If enough customers customers customers cus cus- ask for these items and other vitamin rich foods the restaurant restaurant restaurant res res- res- res cafeteria or lunch cart will provide them Those who live in boarding boardinghouses boardinghouses S houses have a special problem of course Bo Boarding house meals sometimes have a way of running running running run run- ning to too many sweets and starchy foods foods' This indicates either a lack of knowledge about good nutrition or a tendency to stick to a few stand by items Those who give particular attention at at- tendon to their food needs often can bring about a better balanced balanced bal bal- anted diet by taking it up with the management Otherwise it might be wise to piece out your meals with fruit and milk and possibly other missing items outside your boarding place Three Reasons for Food Nutritionists tell us we need food for three general purposes fuel fuel for heat and activity material material material ma ma- for building and repairing the body and certain substances for regulating bo body y processes Carbohydrates and fats are used chiefly as fuel Fuel value of food is measured in terms of calories We need a definite number number of calories to keep warm and to keep going If we eat too many calories the excess is stored as fat Protein is an essential body bodybuilding bodybuilding bodybuilding building and repair material and andis andis andis is the one used in largest quantity quantity quantity quan quan- for that purpose Some food materials are needed in extremely extremely extremely ex ex- ex- ex small amounts for amounts for in instance instance instance in- in stance the amount of iron needed needed needed need need- ed daily is smaller than a pinhead pinhead pinhead pin- pin head but it cannot be replaced by any other food substance Here are some things the nutrition nutrition nutrition nu nu- nu- nu specialists recommend Use green leafy vegetables often particularly spinach kale chard collards collard's mustard greens cabbage broccoli beet or turnip tops Save vitamins and minerals in all vegetables by not cooking longer or in more water than necessary Use the cooking juices Do not use soda in cooking vegetables Use Enriched Flour Stretch the family meat supply supply supply sup sup- ply ply- by using dried beans and peas as main dishes Use whole grain bread or cereals cereals cereals ce ce- ce- ce reals or enriched flour and bread Count spaghetti macaroni macaroni macaroni maca maca- roni grits and white rice as cereals not as vegetables Count salt pork fatback and bacon as fat not as meat Use sweets in moderation to tomake tomake tomake make the diet palatable but not enough to spoil the appetite Count very sweet desserts molasses molasses mo mo- lasses lasse syrups honey jellies jams and candies as sweets Form a regular water drinking drinking drinking drink drink- ing habit and drink plenty of water especially in warm weather When perspiration Is la I excessive use an abundance of water and extra salt j |