Show WHAT wv V rl bat to EAT EAI and an WHY C houston goudiss discusses beverages of various kinds explains their role in the diet by C HOUSTON GOUDISS faion F and drink are inseparably linked in any consideration of the nutritional needs of man it is therefore in iff imf nse to a fundamental need that we include some kind of r rage in every meal no matter how simple or how elaborate the food may be for primarily beverages contain water which is as necessary to the human body as air 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 and even in the bones every cell in the body is dependent upon water for its proper functioning blodys need for liquids this precious fluid acts as a solvent of food materials and makes possible their digestion and absorption since it is an essential constituent of the blood it helps to transport nutrients to every cell this function a alone I 1 0 n e requiring about 10 pounds of water in constant circulation finally it helps to eliminate waste products from the body through the lungs skin and kidneys the daily losses of water from the body must be replaced regularly 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 beverages classified the quantity of water needed by each person varies with the dietary 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 glasses of water daily in addition to the water obtained from foods chiefly fruits and vegetables 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 beverages fall into two groups which overlap somewhat those that are refreshing and those thit that are stimulating ve refreshing beverages refreshing beverages include include fruit juices fruit ades and carbonated drinks such as ginger ale and sarsaparilla they are effective 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 to the amount of sweetening used in their preparation fruit juices are most frequently served as an appetizer at breakfast lunch or dinner Fruit ades are useful as as between meal drinks and when entertaining children like to display their hospitality to friends and this type of beverage served with a few crackers or simple cookies makes an attract MaCcono la ack will find it convenient c mical to utilize for this purpose beverage crystals which come in a variety of fruit flavors these make wholesome refreshing beverages at a minimum cost the amount of sweetening may be determined by individual preference and they are sr so easily prepared that children may do the m 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 with the product used chocolate 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 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 of other foods and they give a comfortable feeling of the stimulating principle in these beverages is known as caf fein in coffee and thein in tea doctors may forbid coffee because of some abnormality in health which makes a stimulant undesirable si but competent authorities hold that the effects of the moderate use of coffee by normal individuals may be disregarded neither coff coffee ee nor tea however should be given to children first 0 because they do not need stimulants and second because the use of these beverages will tend to reduce the consumption of milk which is so important to their nutritional welfare guard against staleness the subject of coffee has be been en investigated from many angles by competent scientists whose findings gs should be of interest to homemakers 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 the coffee upon exposure to air more over each pound of coffee contains 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 product that is protected against the air or to choose one that is freshly roasted the homemaker should also buy coff coffee ee in small quantities so that it can be used up p 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 should not be allowed to stand but should be served the moment it is made and why it should not be re heated tea also deteriorates when it is stored for long periods it should therefore be bought in small quantities and kept in airtight air tight containers ta questions answered mrs J F A numerous numero s investigations 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 listlessness or irritability all of which interfere with the ability to I 1 learn earn C houston goudiss 1939 sa M |