BIOLOGICAL PROBLEMS 



THE PROBLEM OF FOOD 



A notable proportion of the lectures of which the 

 present series consists is occupied with the food ques- 

 tion in various aspects. Since it has fallen to my lot 

 to commence the course, it seemed that the most 

 profitable way to occupy the time available was to 

 direct attention to the fundamental aspect of the sub- 

 ject, so that the meaning and significance of the 

 problems dealt with in succeeding lectures should 

 not be missed through failure to understand the 

 expressions made use of. 



Thus the present lecture is not intended to deal 

 primarily with food economy. I propose to take as 

 texts certain words and expressions in common use, 

 and to try to explain their meaning. A few remarks 

 will be found at the close of my lecture more directly 

 dealing with the practical aspects of the problem. 



The expressions referred to are: 



Proteins. 



Carbohydrates. 



Accessory Factors (" Vitamines"). 



Calorie. 



" Heat-giving " foods. 



" Flesh-forming " foods. 



We shall find that the last two are misleading 

 expressions, and should be given up altogether. In 



(C948) 1 2 



