Human Nutrition. 755 



in too large quantities may prove harmful to the body. JMuch of the 

 discussion and disagreement among food specialists of the present day 

 is about the amount and the source of the protein best for the daily 

 diet of different individuals. If there is too little protein in the daily 

 diet, the tissues themselves must give up their supply and they begin 

 to waste away. If more is eaten than is required, instead of being stored 

 as a reserve for a time of need, as is the case with a limited excess of 

 either sugar or starch or fat, the body quickly gets rid of it. The liver 

 and kidneys must both work in getting rid of the broken down protein 

 substances, and hence it is said a diet too rich in protein overtaxes 

 these organs. We find ourselves thus assailed by dangers from both 

 sides, the danger of eating too little protein to suffice the body's needs, 

 and the danger of eating more than is good for it. However, the path 

 between these two dangers is probably wide enough to allow considerable 

 leeway for individual tastes. In the discussion of food requirements 

 this question of the daily protein requirement will be taken up more in- 

 detail. 



While the amount of protein in the dietary is a very important con- 

 sideration, the source of the protein must demand ecjual attention. 

 There is a growing belief that it is not wise to depend too largely upon 

 meat as the main source of protein. While it is recognized that meat 

 has its place in the dietary, that it is one of the foods which is easily 

 digested and is a source of food iron, still it is now held by many that 

 there is excessive consumption of meat among well-to-do people. It is 

 urged that more dependence should be placed on the protein of milk 

 and eggs and of such plants as the cereals, legumes and nuts. Argu- 

 ments used against over consumption of meats are first, that the muscles 

 and blood of the animals, while representing tissue of the same composi- 

 tion as that of our own bodies, represent also already used substances 

 which are therefore not so useful to the body as the protein of such foods 

 as milk and eggs ; second, that the animal tissues contain many waste 

 products which, consumed as food, act in a harmful way to the consumer. 

 This much seems certain, that the protein of milk and eggs is more 

 completely utilized by the growing child, and in the diet of children 

 at least, meat should play an insignificant part. It is unsafe to set a 

 standard for the amount of meat which should appear on the family 

 table. A rational course to pursue would be to make more free use^of 

 milk and eggs and less free use of meat in obtaining the essential nitrogen. 



A great deal of ignorance exists throughout the country concerning 

 the use of meat. It is a common belief that "strength" will fail unless 

 a liberal meat allowance is consumed with each meal, and there is no 



