Publisher's Synopsis
Excerpt from Balanced Meals With Recipes: Food Values, Drying and Cold Pack Canning, Menus, With and Without Meat, Box Luncheons
A balanced ration is that food which keeps the indi vidual 100 per cent efficient mentally and physically. This varies with different people because of their bodily-strue ture, occupation and climatic conditions, but a few facts about food values may prove of assistance to the caterer of the household.
Each meal need not be a balanced one but it Is necessary that certain elements, in certain quantities, and in certain combinations should form the daily ration. Protein, starch, sugar, fat, mineral salts, cellulose and water enter into the composition of human food, repairing, energizing and warming the body.
The proteins are the structure builders, therefore are needed for repair work. They form a large part of the grains, the legumes, nuts, cheese, the white of the egg and lean meat. Scientists have found that much less protein is required than is generally consumed by people of meat eating nations, and that there is danger in eating an excess of protein, as the body has no provision for storing it for future use as it stores the starches in the liver and both the starches and fats in the adipose tissue. Protein not needed for repair work must be burned up in the system and part of the resulting ashes are solids which increase the burdens of the eliminative process and probably have much to do with the causes of rheumatism, etc. On the non-meat ration one is not as likely to overeat of the vege table proteins because the savoriness of the meat is lacking.
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