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Food Values and Adulterations: Sweets

Meat soups Fish Meals Eggs and Cheeze NUTS Vegetables Milk, vegetable soups Pies PasFiles, Puddings Sweets Jam Marmalades Fruits Sweets C pils Butren cream Olives F Food map for classes of foods by Dr.

Irving Fisher. proportions-if such a combination were possible in cookery-would give an example of a well balanced ration because they consist of almost pure fat, proteid and carbohydrate respectively. Or, a food located near either corner of the triangle may be balanced by one which is about equidistant between the opposite corners. The food map "Flesh and Cereals" affords many good illustrations of this principle. The different kinds of flesh are seen to contain both fat and proteid, but practically no starch or sugar. But the cereals are nearly all carbohydrate. For example, beef tongue and brown bread make a well balanced ration. Observe that brown bread is shown by the food map to be near the carbohydrate corner. Its food values are practically all sugar or starch. Beef tongue is about half way between the fat and proteid cor- Its food values about equally divided between these two kinds of nutrients. ners. are The foods that are represented on or near one of the side lines of the triangle show absence or marked deficiency of the kind of nutrient represented at the opposite corner. Those at or near one of the corners show absence or deficiency of the kinds of nutrients represented at both the opposite corners. The foods appearing at or near the center of the triangle contain each of the three classes of nutrients and, according to their position, afford a naturally more or less well balanced ration.