Show P A I I I IV to WHAT to EAT and WHY HY HYA A C. C Houston Goudiss Discusses B Beverages of Various Kinds Kinds' Explains Their Role in the Diet By C. C HOUSTON GOUDISS FOOD and drink are inseparably linked in any consideration tion 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 elaborate elaborate elaborate orate the food may be For primarily beverages contain water which is as necessary to the human body as air Approximately two-thirds two of the body is composed of water It is found in the muscles in inthe inthe inthe the brain tissue in the various organs such as liver and kidneys kidneys kidneys kid kid- and even in the bones Every cell in the body is dependent dependent dependent de de- de- de pendent upon water for its proper functioning Body's Need for Liquids This Tills precious fluid acts as a solvent solvent solvent sol sol- sol sol- vent of food materials and makes possible their digestion digestion digestion di di- and tion Since it is an W essential constituent constituent ent of the blood it r t helps to transport transportE E oy nutrients to every cell this cell this function a alone Ion e requiring about 10 pounds of water in constant I circulation Finally Final Final- Finali i ly it helps to eliminate elim elim- mate waste products products products prod prod- from the body through the lungs skin and kidneys The daily losses of water from the body must be replaced regularly regularly regularly regu regu- or the consequences may be I extremely serious to health It has been shown that headaches nervousness and indigestion may result when the intake of fluids is diminished below normal require require- ments Beverages Classified The quantity of water needed by each person varies with the dietary dietary dietary di di- and with the season of the year much larger amounts being required when the temperature is high But it is generally agreed that everyone should consume several several several sev sev- eral glasses of water daily in addition addition addition ad ad- to the water obtained from foods chiefly fruits and vegetables bles Part of the need is met by milk and by coffee tea cocoa fruit juices and vari various us other fruit-flavored fruit drinks which add pleasure to mealtime serve as wholesome meal between-meal pick- pick ups me-ups and provide a gracious method of extending hospitality to guests Aside from milk mills which belongs in a classification by itself and fruit juices wl which ch are consumed chiefly for their minerals and vitamins vitamins vitamins vita vita- mins beverages fall into two groups which overlap somewhat those that are refreshing and those that are stimulating The refreshing beverages include include include in in- clude fruit juices and carbonated drinks such as ginger ale and sarsaparilla They are effective effective effective ef ef- in quenching thirst and their appetizing flavors encourage the drinking of generous amounts of water They also contribute energy energy values to the diet in proportion proportion proportion pro pro- portion to the amount of sweetening sweetening sweetening sweeten sweeten- ing used in their preparation Fruit juices are most frequently served as an appetizer at breakfast breakfast breakfast break break- fast lunch or dinner are useful as meal between drinks and when entertaining Children like to display their hospitality to friends and this type of beverage served with a few crackers or simple cookies makes an attractive attractive attractive tive snack Mothers will find it convenient and economical to utilize for this purpose beverage crystals which come in a variety of fruit flavors These make wholesome refreshing refreshing refreshing refresh refresh- ing beverages at a minimum cost the amount of sweetening may be determined by individual preference preference preference prefer prefer- ence and they are so easily prepared prepared prepared pre pre- pared that children may do the mixing themselves Stimulating Beverages The stimulating beverages are coffee tea chocolate and cocoa I When made with milk chocolate and cocoa are rich in nutritive values though their fuel value varies varies varies va va- va- va ries with the product used Chocolate Chocolate Chocolate Choco Choco- late is much richer in fat than cocoa and products labeled breakfast cocoa usually contain a larger percentage of the natural cocoa fat than han products simply labeled labeled labeled la la- la- la cocoa The food value of coffee and tea depends entirely upon the cream or milk and sugar with which they are served s However they have an important place in the dietary because their flavor and aroma add greatly to the enjoyment enjoyment enjoyment enjoy enjoy- ment of other foods and they give a comfortable feeling of well- well being The stimulating principle in these beverages is known as caf- caf fein in coffee and thein in tea Doctors may forbid coffee because of some abnormality in health which makes a stimulant unde unde- But competent authorities authorities author author- ties tics hold that the effects of the moderate use of coffee by normal individuals may be disregarded Neither coffee nor tea however should be given to children First because they do not need stimulants stimulants stimulants lants and second because the use of these beverages will tend to reduce the consumption of milk which Is so important to their nutritional nutritional nutritional nu nu- nu- nu welfare Guard Against Staleness The subject of coffee has been investigated from many angles by competent scientists whose findings findings findings find find- ings should be of interest to home- home makers 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 air Moreover Moreover Moreover More More- over each pound of coffee contains contains contains con con- 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 coffee coffeo in small quantities so that it can be bo used up quickly once it is opened After the coffee has been made there may be a further escape of its flavor and fragrance with both heat and steam That is why coffee cot cof fee tee should not be allowed to stand but should be served the moment it is made and why it should not be reheated Tea also deteriorates when It is stored for long periods It should therefore be bought in small quantities quantities quantities quan quan- and kept in tight air-tight containers con con- Questions Answered Mrs l J J. J F F. F A. A Numerous A.-Numerous investigations investigations investigations with children indicate that there is a definite connection between bodily well-being well and mental ability A child with poor appetite and digestion may exhibit poor powers of concentration listlessness listlessness list- list listlessness or irritability all aU of which interfere with the ability to learn Mrs l S. S M. M It M.-It It has been established established established that there is a much greater great great- er loss of mineral salts in cooking carrots when they are cut in small pieces than when they are cut in large pieces Mineral losses can be minimized by cooking this vegetable whole just until tender C. C. C Houston Goudiss l 1933 56 |