Authors

Susan Z. Wilder

Document Type

Circular

Type

text

Format

application/pdf

Keywords

cereals, timesavers, baking, home economics departmetn

Publication Date

11-1935

Publisher

Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts

Circular No.

352

Pages

14

Description

The cereals have always been an important food. As different kinds of foods have become available they have taken a less important place though they are a staple article of diet today. In the more liberal diets they do not make up as great a proportion of the food as in the more restricted diets where they may make up 1/5 to 1/3 of the daily calorie requirements. The cereals are carbohydrates. They contain some protein scattered throughout the kernel but the largest per cent is located in or near 'the outer covering of the grain. Oatmeal is the richest in protein. Mineral salts are also found in the outer covering. Some fat and vitamins are found in the germ. In the refined cereals the germ and outer covering are removed so that the resulting product is almost pure starch. While whole wheat products are a valuable food, they are deficient in mineral salts and vitamins. They have to be supplemented in an adequate diet with other foods, especially milk. Used with fruits, vegetables and milk, the grain products are a valuable addition to the diet.

Language

en

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