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Show Specialist Warns Housewifes To Avoid Waste "We like to boast about having the best fed armies in the world and of being the best fed nation, but even with these superlatives our food habits need much improvement," improve-ment," declares Miss Elna Miller, nutrition specialist for the Utah State Agricultural college extension service. "We must poduce and preserve our 1943 supply in the face of the greatest handicaps we have ever known," she continues. "We must avoid waste from spoilage or from discarding of visible food supplies, and we must also prevent wastes due to losses of the less visible food nutrients, particularly the minerals and vitamins," adds the nutrition specialist. Handling and storage methods in markets and homes sometimes permit per-mit loss of food values, Miss Miller explains. For example, leaving milk in glass bottles on the porch in the sun for only one hour causes the loss of most of the riboflavin, which is a form of the B vitamin. Allowing fresh vegetables to become be-come wilted or bruised, results in more vitamin destruction, she adds. "Since we have a need for saving every possible bit of food value as well as every bit of food, we must pay more attention to methods o'f preparation which conserves food nutrients," declares Miss Miller. She states further that the same methods meth-ods which make foods look appetizing appe-tizing and taste good will usually result in maximum retention of vi- tamins and minerals. Pointing out some of the dangers in the preparation of food, Miss Miller states that protein damage may result in too high temperature. Minerals and some of the vitamins are soluble and are lost when cook- ing water is dascarded, or when foods are allowed to stand in water previous to cooking or to use in salads. Miss Miller adds that some of the vitamins are lost through oxidation. In others, too little cooking leaves part of the carbohydrates in a poorly digestible form, while some of them are soluble and are lost in the cooking water. Fats are decomposed de-composed at high temperature. |