Show WHAT to EAT and WHY 0 noted authority foad explains what Is meant by CORRECT C NUTRITION describes how to construct a balanced diet so essential to maintain optimal health by C HOUSTON GOUDISS a most est st new york city taoshing TO Tao 0 SOME families a summons to the dinner table means nothing thing more than a chance to satisfy hunger to others it t represents an opportunity to gratify the palate sometimes times to the extent of overtaxing overtaking over taxing the digestive system neither of these extremes fulfills the true function of foods food which is to provide adequately but not to excess for growth main maintenance and repair of the body f lie food may fall fail to feed you can satisfy hunger without providing correct nutrition you can partake of de licious tasting foods to the point of overindulgence without meeting bodily requirements the mere spending of money will not insure good nutrition tri tion for extremely poor diets can be found in households where the income is large and the food budget is ample what counts is learning to provide the right foods in the correct proportions the return in health will be more than worth the investment of effort in acquiring this knowledge A balanced diet science has discovered what foods are necessary to help build top health and keep us per cent fit the amount of food required by a man for a days work can be accurately determined we know that a specific disease may be produced by one diet and cured by another that growth can be influenced through changes in the quality of the dietary that old age may be deferred by choosing the food with care we know that the body is a working machine which never stops but may slow down or get out of order unless the daily diet includes every element every mineral every vitamin needed to maintain health and avoid the th e deficiency fici ency diseases seven essentials there are seven factors to be considered in planning a balanced diet protein for building body tissue and repairing the millions of cells that are worn out daily carbohydrates to produce quick heat and energy fats a more compact form of fuel which are also essential in a satisfactory diet minerals which serve both as builders and regulators of body processes the six vitamins A B C D E and G that also act as regulators and prevent a number of deficiency diseases water which serves as a vehicle by which food is carried to the tissues and cellulose or bulk required for the normal functioning of the intestinal tract tic danger m in omitting ng on one food substance the homemaker who fails to take every one ot of these factors into consideration is depriving her husband of the opportunity to develop his greatest efficiency moreover she may be robbing her children of their birthright during every day of childhood the body is being built and detects defects in body structure are likely to arise it if the child is improperly nourished it is then that disease and disability make their appearance as a result of faulty nutrition how tragic to deprive the young body of substances so necessary to its well being how to check the diet for balance perhaps you are like the homemakers who tell me that they do not know a protein from a carbo hydrate or it may be that while you understand the difference you do not know what quantities should be included in the diet each day to simplify your task of serving balanced menus at every meal I 1 have prepared a homemakers chart for checking nutritional balance in convenient chart form it shows what foods should be included in the diet every day and gives the standard amount for each food there are also skeleton menus outlined by food classifications ficat ions which enable you to plan balanced menus for every meal by making a choice from each group of required foods I 1 urge every hokema homemaker ker to write for this chart and use it daily then you wont make such common mistakes as serving a dried legume as a vegetable at a meal in which meat is used which tends to concentrate too much protein in one meal or choosing a too heavy dessert following a main course that is overly rich in carbohydrates 60 per cent carbohydrates carbohydrates should form at least 60 per cent of the supply ar 0 of food fuel rarely are meni menus 11 deficient in carbohydrates beca because use they are so widely distributed in such common foods as cereals cereals bread potatoes macaroni products sweets and sweet fruits and vegetables such as oranges grapes apples and peas fats should supply about 20 per cent of the caloric content of the diet they are obtained from butter margarine cream egg yolk salad dressings vegetable oils and the fat of meats A protein food should be provided at each meal meat poultry fish eggs cheese milk and most nuts supply complete protein cereals and legumes furnish incomplete protein which may be supplemented up ted by the complete protein of milk the protective foods it is essential that the diet should contain an abunda abundance nce of minerals and vitamins which are furnished by the protective foods fo milk eggs fruits and vegetables |