Page:Helen Rich Baldwin - Nutrition and Health (1924).pdf/45



3. Talk on subject. A. Kind of cereal. 1. Prepared and unprepared. a) Prepared cereal: Puffed Wheat, Shredded Wheat, Grape Nuts, Corn Flakes. b) Unprepared cereal: Oatmeal, Pettijohn, Malt Breakfast Food, Rice. c) Examples: (Call for examples from club). B. Composition of cereals. 1. Fat, protein, carbohydrates and ash. C. Methods of preparation of unprepared cereal. 1. Oatmeal as an example: (long slow cooking on account of starch content—uncooked starch is difficult to digest). D. Use of cereals in diet. 1. As breakfast dish. 2. As supper dish. 3. As garnishes in soups. 4. In puddings and desserts. 5. In cookies and candies. E. Combination of cereals and milk. 1. Eagle Brand, diluted two tablespoonfuls to ⅔ cup of water, can be used advantageously on cereals. Omit sugar when Eagle Brand is used. F. Necessity for thorough mastication of cereals. 1. During mastication the saliva mixes with the starch and starts the digestion of this foodstuff.