Broadcasting Telecasting (Jan-Mar 1958)

Page scan 0001119 from Broadcasting Telecasting

Record Details:

Title:
Broadcasting Telecasting
Date:
Jan-Mar 1958
Publisher:
Washington, D.C. : Broadcasting Publications Inc.
Volume:
Broadcasting
Leaf #:
0001119
Language:
English
Subjects:
radio and television periodical, Broadcasting -- United States -- Periodicals
Collection:
Broadcasting & Recorded Sound
Format:
Periodicals
Contributor:
Library of Congress, MBRS, Recorded Sound Section
Sponsor:
Library of Congress, Motion Picture, Broadcasting and Recorded Sound Division
Coordinator:
Media History Digital Library
Date Added:
June 13, 2024
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are you interested in a lowfat quick and lasting energy breakfast? When a reduction of fat in the diet is indicated in the morning meal, the fat calories can be replaced by those of low-fat content yet providing well-balanced nourishment and quick and lasting energy throughout the morning hours. The Iowa Breakfast Blood Sugar Studies proved that a basic cereal and milk breakfast providing about 20 gm. mixed plant and animal protein (cereal and milk) provided quick and lasting energy throughout the early and late morning hours. As shown in the table below this morning meal is low in fat and provides well-balanced nourishment. basic cereal low-fat breakfast pattern Orange juice, fresh, y2 cup, Cereal, dry weight, 1 oz., with whole milk, % cup, and sugar, 1 tsp., Bread, white, 2 slices, with butter, 1 tsp., Milk, nonfat (skim), 1 cup, black coffee Nutritive value of basic cereal breakfast pattern CALORIES 502 PROTEIN 20.5 gm. FAT 11.6 gm. CARBOHYDRATE... 80.7 gm. CALCIUM 0.532 gm. IRON 2.7 mg. VITAMIN A 600 I. U. THIAMINE 0.46 mg. RIBOFLAVIN 0.80 mg. NIACIN 3.0 mg. ASCORBIC ACID. .. . 65.5 mg. CHOLESTEROL 32.9 mg. Note: To further reduce fat and cholesterol use skim milk on cereal which reduces Fat Total to 7.0 gm. and Cholesterol Total to 1 6.8 mg. Preserves or honey as spread further reduces Fat and Cholesterol. Bowes, A. deP., and Church, C. F. : Food Values of Portions Commonly Used. 8th ed. Philadelphia: A. deP. Bowes, 1956. Cereal Institute, Inc.: The Nutritional Contribution of Breakfast Cereals. Chicago: Cereal Institute, Inc., 1956. Hayes, O. B., and Rose, G. K.: Supplementary Food Composition Table. J. Am. Dietet. A. 33:26, 1957. Cereal Institute, Inc.: A Summary of the Iowa Breakfast Studies. Chicago: Cereal Institute, Inc., 1957. CEREAL INSTITUTE, INC. 135 South LaSalle Street, Chicago 3 A research and educational endeavor devoted to the betterment of national nutrition Broadcasting March 3, 1958 • Page 65