3 To show that activity increases the rate of energy expenditure, compare the 

 person's oxygen consumption at rest and while active. Make a respiration test as 

 described in No. 1 above. As soon as the test has been started, have subject raise 

 and lower kilogram weights in each hand for remainder of the time. Compare rate 

 of oxygen consumption, or expenditure of energy, when subject is exercising and 

 when sitting still; compare additional energy expenditure of several working at 

 different rates. 



4 To determine the percentage of water in various foods, remove the water 

 from each of several kinds of food by heating weighed quantities at 100° C for sev- 

 eral hours and weighing what is left. From these figures calculate the percentage 

 of water in each food. Use 100-Calorie portions of each so that you can compare 

 the relation of water content to energy value. 



5 To determine the amount of mineral matter in these same foods, burn out 

 the organic portion of each and weigh the ash that is left. 



6 To compare the contributions of different foods to the diet, make bar 

 graphs representing the "shares" in the foods listed in the table on page 131. For 

 comparative purposes, all the bar graphs should be made on the same scale. Use 

 i-inch graph paper and allow three squares for each share of each nutrient. 

 Use a distinct color or shading for each nutrient. 



QUESTIONS 



1 What connection is there between muscle activity and breathing.^ between 

 muscle activity and heartbeat? between muscle activity and exertion? 



2 How can one overeat and at the same time be malnourished? 



3 What factors influence the basic needs of the body? 



4 What determines the energy required by an individual beyond the basic 

 expenditure of energy? 



5 What factors determine the wide variations in the energy requirements 

 of children at different ages? 



6 How far can we trust our feelings in deciding what and how much to eat ? 



7 How is it that energy expenditure can be measured in terms of the 

 amount of oxygen consumed? 



8 In what sense are certain foods "protective" foods? 



9 How can we classify foods according to what they furnish in our diet? 



10 How can we use the "share" technique in planning our diet? 



11 Which vitamins are water-soluble? fat-soluble? 



12 Which vitamins are most stable? least stable? 



13 Which vitamins are generally stored within the body? which are not so 

 stored ? 



14 What are the regulative effects of each of the vitamins? 



15 What dysfunctions result from a deficiency of each of the vitamins? 



16 How can one make sure that vitamin values are not lost in cooking? 



136 



