158 THIRTIETH ANNUAL REPORT OF THE 



tein, fat, carbon hydrates, mineral salts and water. Protein 

 (proteids) is the muscle builder or flesh former, carbohydrates 

 and fats are force producers or work food, and also heat foods, 

 the mineral salts support the bony structure while water 

 which is found in all foods is a common carrier of nutrition 

 and waste material, and by its evaporation on the surface it 

 regulates the temperature of the body. Three pints is none 

 too much water on the average to introduce into the svstem 

 either in combination with other principles or in': a liquid 

 state. Mineral salts are known to us as chloride of sodium, 

 common salt, lime, iron, magnesia, etc., and are found in 

 nearly all foods but in greater proportions in milk, meat and 

 vegetables. Their office is largely to build up and repair 

 bone. Butter, oil and cream and the fat of meat represent the 

 fat which when oxidized supply heat. Carbohydrates are 

 known to us principall} T as starch and sugar. Protein is rep- 

 resented in the animal kingdom, eggs, milk, cheese, meat, and 

 in the gluten of grains, also peas, beans, etc. The propor- 

 tions of these principles depend upon how much we wish to 

 grow or exercise or how much heat we must supply. This is 

 the gist of the whole matter and we must work out our OAvn 

 salvation and that of our family. We should be able to sup- 

 ply what the ever varying needs of the svstem demands and 

 withhold whatever clogs or taxes it too heavily. 



The average growing child needs four parts carbohydrates 

 and fat to one of protein, adults need five and one-half parts 

 carbohydrates and fat to one of protein. If sickness occurs 

 a different diet is needed. The Japanese government suggests 

 that its people try eating more flesh as a means of increasing 

 their stature. VVhat we need is stronger bodies. Good food 

 must be properly cooked or the desired result will not be 

 gained. She who prepares the main-spring of the activities 

 of the family should understand the rudiments of that art. It 

 is simple, well-cooked food, daintily served, masticated with 

 energy, but eaten slowly that builds up the system. Kvery 

 person should possess an elementary knowledge of physiologv 

 and of the combinations of food. 



Where can the subject be better taught than in the public 

 schools. Each boy and girl upon leaving school should have 

 a thorough knowledge of this subject. We need a more com- 

 petent and wide-spread knowledge of the different values of 

 food products, their appropriate and seasonable combinations 

 for hygenic use and their effect upon different temperaments. 



QUESTIONS. 



What are the most healthful foods for breakfast for a cold 

 morning? 



