96 



FOOD NUTRIENTS 



Sodium — common salt. 



Potassium — meat and vegetables. 



Magnesium — meat and vegetables. 



Calcium — milk and leafy vegetables. 



Sulphur — meat and vegetables. 



Phosphorus — cheese, cod, haddock, celery, spinach, and lettuce. 



Iron — meat, milk, eggs, whole wheat, spinach, and 



beans. 

 Iodine — milk, leafy vegetables, fruits, and water. 



If the diet is widely varied to include a great many different 

 foods, sufficient minerals are obtained. ^Yhen the diet is not prop- 

 erly varied, specific minerals are sometimes prescribed by doctors. 

 For example, limewater is put in the milk of infants, or medicines 

 containing iron are given children. The body utilizes to some 

 extent the minerals in this form. However, it is cheaper and 

 better to get the minerals from food. Here, they are bound 

 chemically with organic substances, in which form they are easily 

 assimilated by the body. 



**^itamins. Certain of our foods are of great use to the body in 

 that they are health regulating. It is known that such foods 



«««t 



Vitamin A 



prevents 

 diseases 



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 "Iberi-beri 



Vitatnin'^C* 



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prevents 

 Scvrvy 



ricicets 



