VITAI'INS ARE VITAL FOR VICTORY
Food Will Win The "ar And Write The Peace
We
v.o nan he well-fed in 3pite of war. England has improved in
health during the war largely through scientific rationing of ~ooa.
It is not likely that food will have to be rationed in Alusku or any
part of America. There is plenty of good food for all. out wartime
prices and increased demand will make it more essential to know food
values if diets are to improve.
A better knowledge of foods and'nutrition is most essential to
housewives, managers of institutions, and restaurants; but it .3 also
important to all who have free choice in what they cat, for it is not
what Is served but what is eaten that determines health.
This knowledge is based on extensive and complex extorinortation.
The foods which- ar-J* vsacutir.l to ’ cal'tk are those** •>'£:<*;. are .rh'T i-:?"’
minerals and vitamins and are called protective Yw. ds. They are mill:
and dairy products, meat, fish, eggs, fruits and vegetables, cereals,
nuts, dried beans and peas, and'soy-beans. Other foods refined for
the market, such as white flour, sugar and pure fats, arc cheap sour
ces of energy, but if used to excess crowd out the foods which nourish
body tissues. This creates an abnormal craving for sweets and results
in more or less ill health with attendant doctor and dentist bill3
and loss of efficiency.
borne of the protective fooas are better than others. ho one food
is perfect or indispensable, and all are affected by the treatment
L-ll U j
lost
ccive before
n
arriving at the table. The factor nost easily
is Vitamin G, which prevents scurvy and heeps the jams healthy.
vi .'Ai.mn u.
Storage at room temperature destroys most of the Vitamin
C 11, 1- j.fy vegetables exposed t.o the air. Root vegetables stored for
sixteenths have lost most of their Vitamin C ana a. Wilting and loss
of color indicate a loss cf vitamins. Stored oranges ana grap- fruit •
retain most of their Vita.: in C lor two months q/ more. Peeled or cut
the> soon deteriorate.
!i 7'; - r • r* t •r ^ •
1 lilt .-.,1 '4 u *
frozen foods r -tain most of the food value cut are af
fecteu the same as fresh foods by rantnods of cooking. Heat tb n
quickly to retain Vitamin C.
CANNING:
Coi: more ini method retains two-thirds of the Vital; .hi 0 in
acid fruits. Some minerals ana half the Vitamin C axid some Vit
amin 3'dissolve in the cooking water, iion-acid foods lose mow Vita
min C tiian acia fooas.
Canned foods are considered to have about the same Vitamin C valaP
as cooked foods. Home -canned foods arc more variable.
inned foods
opened and loft at room temperature lose Vitamin G rapidly.
' DRYING:
Destroys nost of the Vitamin C and some Vitamin A
other values arc retained.
COOKING:
Minerals
and Vitamins B and
are dissolve
in tv
cook
ing water. flow heating, rather than long cooking, destroys Vitamin
n in vegetables.
lo.
Vit
Tomatoes cooked for some time would have
amin C than when taken cold from a freshly opened can..
Especially good sources of Vjtar.iin G arc citrus fruits or toma
toes, berries, kraut, canned or fresh; cabbage, cauliflower, end most
( Continued on Page 5 )