The Energen book : 1914-1939 ; collating 25 years authoritative research into diet and nutrition / Energen Food Co. Ltd.

  • Energen Food Co. Ltd.
Date:
[1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The Energen book : 1914-1939 ; collating 25 years authoritative research into diet and nutrition / Energen Food Co. Ltd. Source: Wellcome Collection.

    41/76 page 41
    Energen Nutritional Recipes Foreword The health of the family depends very largely upon the food eaten. People are at last beginning to realise the evils resulting from incorrect feeding, and it is in response to growing interest in diet that the Energen Scientific Recipe Book was compiled. Diet is a matter of “ balance,’’ calling for a correctly proportioned intake of the three chief food elements, viz.: Protein (body building and tissue repairing) ; Fat (supplying warmth) ; Carbohydrate (supplying energy), with the necessary vitamins, mineral salts, “‘ roughage’’ and water. It is of the greatest importance that the correct proportions of each of the above constituents should be regularly included in the everyday diet of the ordinary person, in order that the maximum of health may be enjoyed and nutritional requirements met. The main error in the modern dietary is the inclusion of too much starch (carbohydrate), giving rise to indigestion, obesity, rheumatism, high blood pressure, gout and even diabetes. The Energen Foods Co. has overcome this difficulty by the production of Bread, Biscuits, Cereal Health Foods and Fruit Products (sugarless jams) in which the excess starch, usual in the daily diet, is corrected by the increase of Wheat Gluten in order to obtain a proper balance of these two vital constituents. The proportions of these food elements are definitely stabilised by the Energen process; the gram and calorie content of carbohydrate, protein and fat are guaranteed. The Energen Foods Company was the first to state the standardised values on every package. The following recipes embodying these principles show the modern scientific use of the Energen Food Products. Even the best foods may be ruined by incorrect cooking. Food should be cooked to make it more palatable, easily digestible and at the same time to retain its full nutritive value. Vegetables contain the principal mineral salts and are rich in vitamins. They should be cooked in as little water as possible, and without soda, which destroys the mineral salts and the essential vitamins. By regular use of the Energen Recipes, the housewife or cook can lay the foundations of good health for the family, and thus help to avoid digestive and other troubles resulting from methods of catering based upon delectability and not upon nutritional value. Apart from its domestic use, it is hoped that the book will be found of practical value to those responsible for the meals in canteens, hotels, nursing homes and other institutions. Certain of the recipes contain saccharine in place of sugar and will be found invaluable for those who find it necessary to arrange diets for weight reduction (slimming) and diabetes. It will be noted that the food value of each individual portion is given in grams of protein, carbohydrate and fat, providing a simple means of adhering to a regulated diet and at the same time providing a variety of delicious and appetising dishes. Recipes of special interest are noted on page 43. Care has been taken to select only those which are inexpensive, simple to make and do not need lengthy preparation. Some have been suggested by Energen users and the Energen Dietary Service gladly welcomes suggestions for new and improved recipes.
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