| Many
factors enter into the food problem as it appears in everyday
life. In the same household there are generally persons of different
food requirements. The baby cannot be fed like the 15-year old
high school girl is fed. The dainty fare which best suits the
school teacher is held in scorn by the farm worker whose energy
needs are twice as high. To use the same food resources for all
and make adjustments which assure for each a palatable, digestible,
and adequate diet call for knowledge and skill in the apportionment
of the various items on the menu. Milk
is a great protector of the diet in almost every point: of unique
importance for calcium, an outstanding source of riboflavin
and phosphorus, and a significant source of vitamins A and B.
Even in adult life, therefore, a liberal amount of milk should
be included at all times, at least a pint a day.
Vegetables and fruits deserve a definite
place in the diet because of the mineral salts which they furnish,
and also because of their laxative properties. Green vegetables,
carrots, tomatoes, potatoes, cabbage and citrus fruits are particularly
valuable and should be used frequently.
The amount of eggs, meat and other flesh
foods to be used is determined partly by their nutritive value,
partly by their flavor and ease of preparation for the table,
and partly by their cost. Meats are relatively expensive in
comparison with their nutritive return. Eggs give a higher nutritive
return than meat, being rich in vitamin A and a good source
of vitamin B, D and G, while ordinary muscle meat is a poor
source of vitamin A and D and good source of vitamins B &
G.
The foods from cereal grains are valuable
as sources of energy and protein, and if whole grain or enriched,
of iron and vitamins B & G. They are the most economical
items in the diet, and the proportion used depends largely upon
the amount of money available for food. As much as one half
of the total calories of an adult man’s diet may be secured
from this group of foods.
Fats and oils, because of their flavor
and “staying power” as well as their high content of calories
per pound, are important in a good diet. When other sources
of vitamin A are limited, it is desirable that much of the fat
be butter or fortified oleomargarine unless cod liver oil is
used regularly.
Sugars, while adding much to the palatability
of the diet, contribute fuel only and must not constitute a
high proportion of the total calories or there will be danger
of shortage of ash constituents and vitamins, and also danger
of digestive disturbances. |
