Excerpt from Utilization of Food Recipes
The insistent demand for providing the proper kind of food that the housekeeper faces daily is a problem of ever increasing difficulty as food prices soar. Because of high prices and food shortages, diets are more and more restricted and are likely to be cut down in food materials that have risen most in price, regardless of their food value or their necessity to the welfare of the individual. This condition makes it imperative that she study what the vital needs of the family are, together with the range of available food materials that will supply these needs.
She must be prepared to persuade her family to abandon many of their decided opinions and preferences regarding particular dishes, combinations and substitutions. Manifestly, in such a situation it becomes increasingly necessary that the housewife study how to utilize the food materials on the market in order that the family may not feel too severely the inevitable deprivations. For example, if meat is omitted from a meal a savory and palatable dish should be served in its place, which would, in most cases, not only be satisfying, but actually be appreciated because of the offered variety.
It must not be forgotten that the needs of the body include tissue-building foods, fuel foods and foods for regulating body processes. The food compounds as used by the body are called nutrients and are classified as proteins, fats, carbohydrates, water, mineral salts and vitamines. Food materials rarely contain one nutrient alone, but a combination of several, tho one may occur in larger proportion or a food may be valued largely because of one nutrient. A good example of this is found in beans, they are especially valued for protein tho they contain large amounts of starch.
Tissue-building foods include proteins, mineral salts and water. The ordinary sources of protein are meat, eggs, cheese, milk, cereals and legumes. Mineral salts occur most abundantly in milk, fruits, and green vegetables. Water is so freely used as a beverage that it is not necessary that it be considered in the selection of foods.
Fuel foods include proteins, fats and carbohydrates. These furnish the energy for body activity and for body warmth. The unit of measure for this energy is called a calorie, just as the measure of length is called a foot.
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