CORNELL 



IReabing^^Coursc for jfarmere' Mives 



Published by the New York State College of Agriculture, at 

 Cornell University, from November to March and Entered at 

 Ithaca as Second-Class Matter under Act of Congress of July 

 i6, 1894. L. H. Bailey, Director. 



Martha Van Rensselaer, Supervisor 



NEW SERIES n. 

 FOODS 



ITHACA, N. Y., DECEMBER, 1909 



No. 7 

 HUMAN NUTRITION. 



HUMAN NUTRITION, PART II 



Flora Rose 



What is to constitute the day's dietary? Let us review briefly the 

 principles that are to guide us in planning each meal. First, there must 

 be some protein foods to take care of the wear and tear on body tissues; 

 second, some foods rich in carbohydrates and fat to supply the bulk 

 of the energy to be expended in the day's work; third, some foods rich 

 in the mineral matter needed in so many wa-ys; fourth, some bulky foods 

 to aid in keeping the intestine clean; fifth, the food must be suited in 



Fig. 2. — Products of the vegetable-garden. 



kind and amount to the powers and circumstances of those who are 

 going to eat it. The man who is leading a vigorous out-of-door life, 

 can eat richer, heavier, less easily digested foods than the man leading 

 a quiet, inactive life. This is a fact too often lost sight of, and the diet 

 remains the same through all times of the year with all its varying 

 activities. The child's undeveloped organs are not adapted to take 

 care of the same kinds of food that are best for the adult, and yet it is a 

 common sight to see very small children sharing the family meal and 

 eating foods which may permanently weaken their digestive organs. 



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