Show war brings america knowledge of how to eat properly once lowly vitamin now important item in balanced diet that counts most nutritive cuts once scorned U S finds it s protein and not meat by housewives heavy meals necessary for workers by AL JEDLICKA blaed in by newspaper Newt paper r oid union tia time a was not so very long ago when all was 1 of this lit nutritive and vitamin talk sounded kind of suy silly that was the time when ali almost i n ost every everybody bod y thought that th V vitamins in were something that came na in c capsules or pills when we women I 1 r figured I 1 g ag d that t t they h c knew all of the tricks of the culinary trade and when we all liked food for its taste and gave little consideration to its minerals proteins carbohydrates etc plates zere were heaped with potatoes and mea meat t if the there r a we were e e any kids ar around 0 nd few pvc vegetables etab I 1 I 1 r were served seed because they like them and then more p potatoes ota and ruo more re meat and finally a great big slug of pie was put down to top off ff a good goed meal if the little woman came home from some cooking school all 11 worked up about 6 ut the science of food and its preparation the head man dampened he her enthusiasm by gently amly b but lit firmly advising her th that all that flu vitamin slid and mineral stuff was sg aa the limit bunk and meat eat and potatoes were good enough to keep the world going in fact the head man argued invincibly inin in e ably the world been I 1 living on potatoes and meat etc nice at se nd dialto man on s memory y th and haan hadn I 1 she as well as he been raised on the old standby stand bys and what was wrong with th thema ml nothing of course but that was before december 7 fi 1941 41 A lot of things have happened sence then than so and of on one of f them is mr Ms tutu aar ard and mrs amer america s a attitude de toward d the vitamin and its entourage meat and other rationing have thrown us on the defensive and it is now a ques question I 1 im of at stretching retching to foods finding d k g substitutes and all of the clr time seek ee ing to maintain nutritive values th the upshot of the whole hole thing is th that at we we mig might t emerge from the war with a more intelligent knowledge of food of 1 the pp ap purpose of its varieties and consequently b be a in a p position anition to guide our health healthy y growth loy by axe exact it standards if we were to be awfully enthusiastic 1 shout about the situation we might say that scie scientific title nutrition in may ay be the one big development following the war just like the automobile came into its own in 1919 but a lot of people who will 1 find it hard to reform their old lda eating habits probably would birg argue Is to the de death a th that we were wrong be because cause the a airplane i p lane will be the thing with peace must at find proteins S since ca meat rationing came along f food oil experts have been pointing out the necessity of seeking other sources of protein in so doing they have aluiso consold til us no an end by their reminder ce that after all its rot not the eggs have some most meat value me meat at that makes meat valuable but the protein it contains meat is necessary to our diet because of its high protein content writ writes one me nutritionist therefore for other othe r foods high in protein can be made de to do as well wall one ne of these the madr nutritionist c continues m aes ues is fish perhaps d during th this is war our domestic cheese will come a into to it its own from th the a 1 simple I p is cottage ch cheese esile to the lancy fancy swiss vies it equals in quality any in the world and cm could d be used to great advantage dv an t being cong superb as a food be because bete of the high quality of its proteins protein te soybeans h have va been found to be e extremely high an in protein and economical leal in production it has be been on estimated that the so same me am amount n of protein protean as in meat can be ri raised id f from I 1 m so soybeans at about on one tenth the ila cost other high protein foods include me ude white navy and kidney beans black peas peanuts and peanut butter ats peanuts never ever ha have be baen taken very seriously except a at I 1 to ball all games maybe but with the tha emph emphasis iain on their air decided food value and the industrial use for their 0 oil 1 l tec they have come m a into 0 extensive c cultivation u 1 in t the he auth south 1 nutritionists 1 on 1 have been careful not to P put III all of f t their lere a eggs g ge in one basket however while pointing out the food value af of vegetables one expert explains ersatz dishes of beans peas pass lentils lentil and the like are am foods h having av ng a lower biologic value the than on meat at it reforms self seif they are sometimes sometime referred to as meat substitutes and they are useful but 1 one I should make certain that milk eggs and che cheese as are included in the menu to furnish biologic val values 1 ca similar to meat chicken fishel and fish to obtain his a balance in diet for necessary ec essary nutrition another expert steps to the head of the class with the suggestion that milk leafy green or yellow y vegetables vegetable potatoes citrus fruits tomatoes whole hole gram grain or I 1 enriched r d cereals meat or meet meat al 1 I 1 ter n nates at and occasionally an egg be included in the day a meals bleats also have vitamins this expert had in mind t the h e fact that besides protein meats a also 1 s 0 po possess vitamins and ir minerals so that in finding protein substitutes it is also necessary to supply vitamin supplements vitamin bl BI and vitamins ba and G a are re pre present san t in meat chiefly in pork to make up for any his losses sea whole wheat bread enriched bread or cereals and milk may be eaten instead some nutritionists believe that 1 11 study food on an nutrition basis americans have never known how to shop for meat one says that the most nutritious parts of ivory every carcass ca are am seldom chosen at au all cari but bu go g into making fertilizer or feed blood lungs 1 alro stomach pancreas a ko kidney br brain a m sweetbreads sweet breads and alm hearts these these are among the items item which the housewife ouse wife passed up with untroubled conscience on he her shopping tours one nutritionist remarked that the meat packers who knew the peculiarities liari ties kf of ill the limp people rove I 1 put calu choice tidbits bits 11 like 1 those mentioned abo above v into th their ir canned dog food As a 1 result he says much dog food was superior in nutritive vu value lue to some of the meat canned for human I 1 consumption there is one thing we shell shall do well wall to remember the t declares and that 1 is there I 1 is no im evid evidence me to support the theory that when w we buy expensive cuts of meat eat we are b buying more or better protein tein tha than I 1 the he che cheaper ap er cuts would pr provide ovide us generally speaking american habits of choosing buying pre preparing par lug and serving meats have been wasteful of both food value and X money n ey americans in the me main have scorned corned t the animal organs and the cheaper cuts of muscle meat tasteful and nutritious though these may be many any peon people a habitually spurn fat meats eats 0 on n the other hand we rush to buy the cuts which include a lar large e pro proportion portion of bone bou I 1 and evl gris gristle tle wine which h re represents resents w waste aste find adequate diets diet the national research council in ib a recent e et report on nutrition n asserted that a t inadequate a dada diets and malnutrition que af in akym varying parts degrees occur frequently y in aall all parts of the country in diets ts of many industrial workers appeared to be below the level of what is III required for optimum nutrition and all because foods are not chosen wisely nutritionists mats figure that the noon neen meal mu must t include approximately one third of of the days requirements of PI protein minerals seat vitamins to t o mul and calories for heavy workers good G no d ats are essential and be between twe ea meal jun lunches chea are helpful in avem overcoming g fatigue during the day between between meal lunches of foods food providing minerals metals and vitamins and about one ounce of easily digested carbohydrates are to the most beneficial if the housewife has received on one she probably has received althou a thou sand suggestions sugg scions on 0 how to get the most out of food these days but when these suggestions are considered irm from both nutritive as well as economical viewpoints it will be rich in proteins considered that most of them have something on the ball for dinst instance ore its it s the style to eat potato skins B baked eked potatoes or potatoes cooked III their ja jackets elveta have a lot of good minerals s just beneath the slim skin s so 0 when th re thrown away we re u not 0 t getting the greatest nutritive value for our money and this brings up the subject of eating the greets greens under salads valuable minerals and vitamins are stored there to be had for the eating the sugar see supply should go g a dafa farther r now because it a cons considered d good manners to at stir to tea and it coff coffee I 1 vigorously v 11 dorous ay after adding sugar so we can get its full a sweetening value this will be even more important when leed iced tea te a days appear if we have t the he iced t tea e a we u used sed to e eat a t bread and gravy when we ate alone or put aside our S sunday dy manners but now its it s the style to eat gravy on hot lo 10 biscuits a muffins and bread every homemaker is being asked to as save c all drippings droppings drip pings and to serve the them as gravy to extend the good meat flavor m avas r and add nutritive value to t 0 the meal eat everyone likes blies to eat abour armourd the bone or of a juicy broiled broll lamb chop or a piece pa 1 1 eaf of aried fried chicken and now we a to re not t only v told old th that a it I 1 s sable liable from the stan standpoint d pol n t 0 of f man ners nars but were encouraged to t 0 follow this procedure because it a the trend in n the style toward patriotic eating eve every particle I 1 etc of meat is precious these days ays L learn cam to carve not net the viry very less least of the suggestions 1 is a one ne directed toward the head man a as a well as the little woman N nowadays ady if 11 papa does the carving at the table papa is advised to learn how to carve I 1 it adv 1 seems I theres there s more to carving than th merely the wearing badge of authora authority it y indeed g good carving avoids v 01 d a waste assures uniform site ings mah 6 important to the preservation of 1 harmony my in every home and of af fords extra servings per perfectly focal elementary in itself is the fact t that io at ku a sharp knife no is case essential n to a good carver and A milde equally quail cleme elementary t y a good ga d carver er should take en enough interest re in as his to tool I 1 to as sure it its S car care I 1 thus knives kluve should not I 1 b be let at loose in a drawer where other metal ca can n dull or nick the b lade blade A properly r j sharpened knife can I 1 be kept it keen for a long time by a dozen strokes arke with a steel before use in carving r gondert any y cut u at of meet meat I 1 it I 1 is desirable to t understand it the anatomy moto of bone structure of I 1 the I 1 cut to be carved and and to remember that me meat at should always be I 1 carved ii ed across the gram eram atik steak because e use it is tend tender r abe are and the meat fibers are a already rela 1 live 1 bavely ule y short is an exception to the |