22 Marketing and Meal Planning|

Group II.
THE BUILDING FOODS

When a young child is growing, it is quite obvious that food must supply
the new body tissues.

And in the case of the adult, the body is being Soicasuia worn, and new
tissues are required to replace the old.

Consequently, it is very important that we have in our daily diet a
certain amount of building foods—foods that will make new body tissues.

You may like to remember that these are foods rich in “protein’’—but
names are not necessary; the great point is to know the foods that belong
in the different groups, so as to be sure that each group is practically
represented in the diet of the young and old.

Here, in one brief list, are the foods which specialize on the building
of tissue.

MILK

Whole milk starts out by being a complete food for the young infant;
gradually other foods are added. Throughout the period of growth, every
child should have if possible a quart of milk each day—to drink or to eat
in made-up dishes. For the adult, one pint of milk a day is considered wise.
With advancing age and necessarily lighter diet, the milk quota may well be
increased again so that the elderly person may have as much as a quart daily.

Skimmed milk has all the important solids still in it except for butter fat
(the cream). It is, therefore, very valuable food. It should not replace
whole milk for a child’s general consumption, however, because the butter
fat is important to growth. Skimmed milk is valuable in cooking. In
the all-adult household, the cream may be skimmed from the milk, and used
separately, the skimmed milk used in cooking—because their distribution
will probably be about even.

Buttermilk is a cooling beverage and a great aid in cooking, ranks about
the same as skimmed milk, in food value. Healthful because of bacteria
present. oe

CHEESE

Cheese, made from milk, shares its character. Of course, it is an ex-
tremely concentrated food—1}% inch cube of Canadian cheese having the
equivalent energy value of 54 measuring cup of milk, each 100 calories.

Being very definite in flavour, cheese combines well with all the bland
foods and with vegetables and fruits. fe

Canadian cheese, properly ripened, is both good and valuable. Serve it
with crackers, toast, etc., cold or hot; and use it widely in cooking—to add
te the nourishment of your dishes as well as to their flavour and perhaps to
actually put in most of the tissue-building requirement.