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The Day's food in war and peace
([ca.1918])

The five food groups and their uses,   pp. [1]-[2] PDF (347.8 KB)


Page [1]

THE FIVE FOOD GROUPS AND THEIR USES. 
Anyone who tries to plan meals to meet the needs of the body will 
find the task made easier by thinking of the common food materials 
as grouped under five heads and then making sure that the day's diet 
includes something from each group, and not too much from any 
one group. 
The five groups are as follows: 
(1) FRUITS AND VEGETABLES. Without these there is 
danger that the diet may be lacking in mineral matter and other 
substances needed in the making of tissues and for keeping the body 
in health. 
(2) MILK, CHEESE, EGGS, MEAT, FISH, AND DRIED 
LEGUMES (peas, beans, etc.). Without these there is danger 
that the diet may be lacking in protein, an indispensable tissue 
builder. 
(3) CEREALS (wheat, oats, rye, corn, barley, and rice) and their' 
products; potatoes, sweet potatoes. Without these the diet woull 
contain practically no starch, the cheapest kind of body fuel. 
(4) SUGAR, molasses, sirups, honey, and other sweets. Without 
these the diet would be lacking in sugar, valued as body fuel and for 
its flavor.                                                    t 
(5) FATS (butter, lard, meat fat, and olive, peanut, cottonseed, 
and other fats and oils). Without these the diet might be lacking 
in fat, which has a high value as body fuel and gives to food an 
agreeable quality commonly called "richness." 
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