| OCR Text |
Show WHAT to EAT and WHY C. Houston Goudiss Discusses Beverages of Various Kinds; Explains Their Role in the Diet By C. HOUSTON GOUDISS FOOD and drink are inseparably linked in any consideration considera-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 elab-orate the food may be. For primarily, beverages contain water which is as necessary to the human body as air. Approximately two-thirds of $ the body is composed of water. It is found in the muscles, in the brain tissue, in the various organs such as liver and kidneys, kid-neys, and even in the bones. Every cell in the body is dependent de-pendent upon water for its proper functioning. Body's Need for Liquids This precious fluid acts as a solvent sol-vent of food materials and makes possible their di- gesnon ana aDsorp-tion. aDsorp-tion. Since it is an essential constituent constitu-ent of the blood, it helps to transport nutrients to every cell this function alone requiring about 10 pounds of water in constant circulation. Finally, Final-ly, it helps to elim inate waste products prod-ucts from the body through the lungs, skin and kidneys. The daily losses of water from the body must be replaced regularly regu-larly 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. require-ments. Beverages Classified The quantity of water needed by each person varies with the dietary di-etary 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 sev-eral glasses of water daily, in addition ad-dition to the water obtained from foods, chiefly fruits and vegetables. vegeta-bles. 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 gracious method of extending hospitality to guests. Aside from milk, which belongs in a classification by itself, and fruit juices which are consumed chiefly for their minerals and vitamins, vita-mins, beverages fall into two groups which overlap somewhat: those that are refreshing and those that are stimulating. The refreshing beverages include in-clude fruit juices, frurtades and carbonated drinks, such as ginger ale and sarsaparilla. They are effective ef-fective in quenching thirst and their appetizing flavors encourage the drinking of generous amounts of water. They also contribute energy values to the diet in proportion pro-portion to the amount of sweetening sweeten-ing used in their preparation. Fruit juices are most frequently served as an appetizer at breakfast, break-fast, lunch or dinner. Fruitades are useful as between-meal drinks and yhen entertaining. Children like t$) (display their hospitality to friend's and this type of beverage, served with a few crackers or simple cookies, makes an attractive attrac-tive snack. Mothers will find it convenient and economical to utilize for this purpoee beverage crystals which come in a variety of fruit flavors. These make wholesome, refreshing refresh-ing beverages at a minimum cost; the amount of sweetening may be determined by individual preference; prefer-ence; and they are so easily prepared pre-pared that children may do the mixing themselves. Stimulating Beverages 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 va-ries with the product used. Chocolate 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 products simply labeled, la-beled, "cocoa." The food value of coffee and tea depends entirely upon the cream or milk, and sugar with which they are served. However, they have an important place in the dietary because their flavor and aroma add greatly to the enjoyment enjoy-ment of other foods and they give a comfortable feeling of well-being. well-being. The stimulating principle in these beverages is known as caf-fein caf-fein in coffee, and thein in tea. Doctors may forbid coffee because of some abnormality in, health which makes a stimulant undesirable. unde-sirable. But competent authorities authori-ties 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, 'stimu-lants, and second, because the use of these beverages will tend to reduce the consumption of milk mch is so important to their nutritional nu-tritional welfare. Guard Against Staleness The subject of coffee has been investigated from many angles by competent scientists, whose findings find-ings should be of interest to home-makers. 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 tha coffee upon exposure to air. Moreover, More-over, each pound of coffee contains con-tains 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 prodnct that is protected against the air, or to choose one that is freshly roasted. The homemaker should also buy coffee in small quantities so that it can be 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 cof-fee 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 quan-tities and kept in air-tight containers. con-tainers. Questions Answered Mrs. J. F. A. Numerous investigations inves-tigations with children indicate that there is a definite connection between bodily well-being and mental ability. A child with poor appetite and digestion may exhibit poor powers of concentration, list-lessness list-lessness or irritability, all of which interfere with the ability to learn. Mrs. S. M. It has been established estab-lished that there is a much greater 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. -WNU-C. Houston Goudiss 1939 56. |
