Show i as FOOD SHOULD BE mm INCLUDED mw IN IB THE DIET prepared by tha ilia united states blate depart agriculture scientists divide huynn food into five groups according to tho principal form of nourishment which each gives to the body in tho the majority of 0 cases tile tho same foodstuff cont contains two or niora more sued such forms hut but they are blassl tied led ne cording to the form chith pro dominates to maintain henith health articles from each one of tho the five groups should ile bo included regularly lit in the diet tile the following list shows sonie some ot the commoner food materials arranged ranged in these ova groups group I 1 foods depended on for mineral matters vegetable table acids and body regulating substances fruits apples pears etc D berries bananas oranges lemons etc efe etc vegetables Salads lettuce celery cebery etc i potherbs Pot herbs or ir liggens greens pot potatoe atoe 3 und and root vegetables green pens peas beans etc t tomatoes etc etc group 2 foods depended on for fol protein cil cheese cefic e etc gg g t ilat i poultry r fish 1911 dried picas peas beans cowpeas cow peas ett etc N ats u t j I 1 group 3 foods depended on for Sta starch refi cereal grains etc cereal lica breakfast kr abt foods bread crackers and other pastes cakes coo cookies kles starchy puddings etc and other starchy vegetables group 4 foods food depended upon for sugar sugar honey candles fruits preserved lit in augur jeilles jc Illes and dried fruits sweet cokes cakes and dhert dw ert group 6 foods depended Depend td on for fats nutter butter and cream lord suet and other cooking fats stilt salt pork and bacon twible tibble and salad oil oils ily hr thinking Hil nUriK or of foods lit in tills ills way ny the lip housewife ivill be able to arrange her so RC as to provide nil tho the sary substances wit holit gant supply of tiny one of 0 mein for example it Is ov ovlious lous front from td lie list hint ii trient which consists of cereal mush group 1 3 wath etli butter group 5 and strop group 4 Is I 1 not complete it contains no foods from either group I 1 or group 2 in the lie same way a school lutich lunch ot of bread onil ind enship cal could bo be much lunch improved by the from group croup 2 of oc n glass of mill containing tho ilia needed protein or tisbie building material olid and till nn apple oranti or nn arlinge front from group 1 on the other hall annd tile list shows ill aint serving broad potatoes a and it rice or hoti liny tit nt tho the simo same ineal Is un necess itry till and that alint irom from ft a nutritive standpoint one oma or even two of these aril cles may lie ile left out providing that n reasonable quantity of what lint remains Is served again if f a supply of ment Is 18 served a custard made of milk und and eggs la Is quite afterwards no matter how low good it may liny nate furthermore it tip pears that baked beans or other legernes legun le gurnes ios or thick ellade of should tic be regarded as substitutes for ment meat rattler than lian ns as foods to ile ho eaten with mont ment |