“…Even though foods grouped together are similar in nutritive value, there is great variability among individual items. For example, the vitamin A value of the dark green leaves as spinach, kale, and turnip greens is probably 10 to 12 times greater than that of green non-leafy vegetables like asparagus, peas, snap beans, and green peppers, which are in the same [25] THREE TYPESIOF MENUS WHICH WILL FURNISH RECOMMENDED [27] group.…”