24 Marketing and Meal Planning

Group III.
THE FUEL FOODS

The third very important class of foods is the one which chiefly supplies
the fuel to run our body machines. We say these foods ‘‘produce heat and
energy.” Though all foods supply fuel, the starches and the sugars (which
are known as carbohydrates, if you like the technical name) which bulk
largely in the average diet, have this as their chief function. These two
are classed together because once they have been eaten, and certain chemical
changes take place, they become very much the same thing and do the s same
work for us. 7

Fats also produce heat and energy—where much body heat is » heeded,
in the far north, pure fat in the form of blubber, is the food mainstay.

A few starchy or sweet vegetables and the same dried vegetables which
are rich in building material, also supply carbohydrates.

THE CEREALS

The cereals, or the starchy foods, include a great many of our riiat-used
food stuffs. There are all the cereals which we think of by that name—
including the hot and cold breakfast cereals.

Also, there are rice, tapioca, sago, macaroni, spaghetti, noodles; and
any of the products made from these.

Bread! We depend upon it heavily. And because flour is a starchy
material and bread is principally flour, it belongs right here.

All our biscuits, scones, buns, cakes, starchy puddings, crackers and all
their relatives, belong in this group.

THE SUGARS
Not only sugar itself, but all] the sweets belong in this group and are
fine fuel foods. The candy, honey, molasses, syrups, dried fruits, preserved
fruits, jelly, jam—and many sweet desserts, are largely sugar; in proper
proportion, they should be eaten as part of the meal, not as extras.

THE FATS

Good producers of heat and of energy, these fats.

Cream and butter, both rich in ‘‘butter fat’’ are very important to us,
on the score of making food delicious and of adding vitamins.

Vegetable fats include salad and cooking oils, peanut butter, olive oil
and all the commercial shortenings that are made with vegetable fats.

Animal fats include bacon, the fat of all other meats, lard and commer-
cial shortenings which have animal fat as part or all of their base. z

A FEW VEGETABLES
The vegetables which we call starchy and those rich in natural sugar,

belong here. They include potatoes, sweet potatoes, corn, and the dried
beans, peas and lentils.