SAFEGUARDING HEALTH

New Zealand Herald, Volume LXXI, Issue 21879, 15 August 1934, Page 5

SAFEGUARDING HEALTH

VITAL FOOD CLASSES A MATTER OF NUTRITION BT OUR FOOD SPECIALIST In continuing the article on the study of the different food classes present in food it has been found that mineral salts, which are present in milk, eggs, all fresh fruits and vegetables, play an important part. When these mineral salts are deficient in the diet, we have poor teeth, bad bone formation causing hollow chests, misshapen legs and often poorly developed lungs. There are many mineral salts necessary for our well-being—but the four that we must specially concentrate upon are calcium (or lime), phosphorus, iron and iodine. Calcium and phosphorus must be supplied in the right proportion—it is not sufficient merely to have them appearing in the diet. The best source of calcium is undoubtedly milk. This, with hard foods, ensures good sound teeth and good bones. Eat fruits and vegetables with moderate amounts of meat —use the required amount of milk and there will never be a deficiency of calcium or phosphorus in your meals. Importance o! Iron

It is when iron is lacking in our diet that we have signs of anaemia showing up. This is especially noticeable in boys and girls of high-school age—and at this period more than at any other the iron rich foods must be supplied in full. A baby is born with a store of iron to last him for six months —that explains why milk, either human or cow's, which has a very low iron content, can suffice as the sole food during that period. After that time foods containing iron, such as liver, eggs, oranges, the green leaf vegetables and tomatoes must be added, or we will see the baby becoming anaemic. That is why egg yolk, which is rich in iron, is added to the milk diet at an early date. The iron in eggs is present in a particularly assimilable form and is readily used by the body. Egg yolk is also rich in phosphorus. For older children and adults, liver is a foodstuff particularly rich in iron; for all growing boys aud girls, liver should be used in the New Zealanders' diet at least once a week —and remember there are many better ways than "fried." lodine is Essential Why should goitre be so prevalent in New Zealand? Here is the answer:—ln certain districts of our islands the soil is definitely deficient in this mineral salt. This means that the products of the soil —both of the animal pnd the vegetable kingdom, will also be deficient in iodine. It is, therefore, imperative that foods supplying iodine should be included in the diet if we are to reduce the prevalence of this trouble. lodised salt should be used for both table and cooking. Further, salt water fish should be included in the diet

twice each week if possible, and never less than once each week. Sea foods are all rich in iodine. These include Carrageen and the Irish Moss types of seaweed. In the country where the supply of fresh fish is often difficult, smoked fish or canned fish must be substituted. The following fish chowder recipe is an excellent source of iodine and is very tempting to the palate; so is the Carrageen shape, while the liver and vegetable casserole is an excellent source of iron and is very good to eat. Fish Chowder.—One pound white fish, one and a-half cups diced carrots, three cups cold water, two cups milk, two slices salt pork, two teaspoons salt, one small onion, five crackers, four medium potatoes. Wash fish and cut in small pieces off the bones. Cook the bones in cold water for 20 minutes. Strain off the liquor into another pan. Cut the pork into small nieces and fry with the sliced onion, then add the hot liquor and vegetables and cook for 20 minutes. Add the fish and cook 15 minutes or longer at a moderate temperature. Add the milk and the crackers broken in small pieces and simmer five minutes. Serve not. The carrots may be omitted and the fish may be varied.

Carrageen Shape.—Wash thoroughly one ounce of carrageen. Cover with cold water and soak for one or two hours. Add three-quarters of a pint of cold milk and boil all together for about ten minutes. Add a small piece of cinnamon or lemon rind when the moss is put on to cook. When cooking is finished sweeten a little and add a pinch of salt. Strain through a fine strainer and put in a wet mould to set. Serve as blancmange with stewed fruit or cream. Liver and Vegetable Casserole. —Eight ounces of liver, a pinch of powdered herbs, one teacupful stock, one tableppoonful mushroom ketchup, one onion, salt and pepper to taste, one teaspoonful chopped parsley, two tomatoes. Peel, scald and slice the onion, slice the tomato, cut the liver in slices, chop the parsley. Place the vegetables in the casserole, sprinkling the parsley between. Add the stock. Put on the lid. Place in a hot oven and cook till the vegetables are tender. Add the sliced liver, piling the vegetable on top of it. Put on the lid, return to the oven and cook till the liver is tender—about thirty minutes longer. Note: It is well to cook the vegetables first, so that the liver may not be overcooked. This dish may be varied indefinitely by varying the vegetables. String beans cut in the usual way make a valuable addition. When mushrooms are available they make a tasty addition.