The New Zealand Railways Magazine, Volume 11, Issue 6 (September 1, 1936)
In our last issue, we outlined the various constituents of foods generally, so now just a word regarding selection of diet, and a few hints in connection with cooking.
Firstly, let us advice you not to become “fussy or faddy” about your diet, but choose a well-balanced mixed diet of plain foods, and see to it that the cooking is right, for no matter how well-chosen your diet may be, it can easily be “murdered” in the kitchen.
From our last article you will have gathered that you must select from the following groups:—
Meat, fish, eggs.
Fruit and vegetables.
Milk and its products.
Cheese, nuts, sugars and fats.
Here let us emphasise the fact that a normal, healthy appetite usually guides one to a more or less correct selection of diet, and to the quantity required for the daily routine. Any error will manifest itself in gastric discomfort, such as flatulence or pain after a meal, and should be at once rectified.
Now, taking the protein groups, Nos. 1 and 4—meat, fish, eggs, milk and its products:—
Remember that protein matter hardens or coagulates when heated, so that