OCR Text |
Show Balanced Meals For Humans, Too Nutrition Chart Helps Avoid 'Hidden Hunger' Food is always important, but in wartime it becomes strategic material. ma-terial. That's why the seven basic food groups form the groundwork of a plan to get full benefit, nutritionally, nutrition-ally, from all the food in the national larder, according to the U. S. department de-partment of agriculture. It's easy to figure out a balanced diet, nutritionists say, if the food chart is followed. If one or more ol the "Basic Seven" groups is left out, day after day, it's a danger signal. "I'm never hungry. I eat plenty of steak and potatoes." People who talk like that, who never order vegetables, may be suffering from "hidden hunger." This "hidden hunger" shows up in subtle ways. Workers who suffer from it tire more easily, GROUP 1 GREEN AND YELLOW VEGETABLES... some raw some cooked, frozen or cannsd are more liable to stumble into accidents resulting from abnormal abnor-mal fatigue. They fall prey to minor illness, their morale is lower, they are irritable and difficult dif-ficult to work with. All this may add up to millions of lost working work-ing days, if "hidden hunger" spreads across the land. By dividing food into seven groups, the problem of selection is simplified. Each group has enough different kinds of foods in it to allow wide variety in meals. If, during wartime, you find some usual kind of food to be scarce, try new ones, making sure you hit all seven food groups. Among the foods in Group 1 green and yellow vegetables are asparagus, beet greens, broccoli, cabbage, chard, collards, dandelion greens, escarole, green peppers, lettuce, let-tuce, mustard greens, okra, parsley, green peas, snap or string beans, spinach, turnip greens, and watercress. water-cress. Also carrots, pumpkins, rutabagas, ruta-bagas, squash, sweet potatoes, wax beans, yams and yellow turnips. In Group 2 are all the citrus fruits and certain greens oranges, tomatoes, toma-toes, grapefruit, cabbage and salad greens served raw. In Group 3 a large one are potatoes, po-tatoes, and other vegetables and fruits. It includes beets, cauliflower, cauliflow-er, celery, corn, cucumber, egg plant, lima beans, kohl-rabi, leeks, mushrooms, onions, parsnips, radishes, rad-ishes, salsify, sauerkraut, turnips, and many others. Fruits included, and not mentioned in Group 2, are all those excepting the citrus, such as apples, berries and plums. Milk and milk products make up Group 4. In it are buttermilk, cultured cul-tured milk, evaporated and condensed con-densed milk, dry whole and skim milk, cream, all kinds of cheese, and ice cream. Group 5 is the meat, poultry, fish and egg group. It includes also the protein alternates, dried beans, peas, nuts, and peanut butter. If your meat points don't last you through the week, switch to some unrationed food in this group, to be sure your meals contain enough protein. pro-tein. Bread, flour and cereals (natural whole grain or enriched or restored) fall Into Gjoup 6. Breads and cereals cere-als should be of whole grains or enriched with vitamins so essential for health. Group 7 contains butter and fortified for-tified margarine (with vitamin A I added). |