FARMERS' INSTITUTES. 123 



But the foods which do burn and give us heat, are those which contain 

 nitrogen^ and are called proteids, while those containing no nitrogen are 

 starches, sugars, fats and oils. Such foods as vinegar and alcohol 

 are not true foods, but are called food adjuncts. 



THE FOODS, THEN. THAT ARE OF VALUE. 



in giving heat and forming flesh are starches, sugars, fats, and oils and 

 proteids. But does each of these give the same amount of heat as the 

 others? Is each class of food equally desirable? 



One pound of starch, if burned outside the body, will give 1,860 calores. 



One pound of fat will give 4,220 calores. 



One pound proteid will give 1,860 calores. 



Fat will give much more heat than starch or proteid, because it is 

 already in a less oxidized form. 



When foods are analyzed, it is found they are made up of water^ min- 

 eral matter, starches, sugars, fats and oils and proteids, and other sub- 

 stances of less importance as foods. The object in selecting food 

 should be to arrange the daily bill of fare so as to get the proper amounts 

 of nutrients in the most palatable, most digestible, and most economical 

 forms. Our food may contain much water and very little of nourishing 

 material — for example, tomatoes; another may consist largely of starch — 

 for example, rice; another may contain much proteid, meat, for instance. 



HOW TO COMBINE FOODS PROPERLY 



is a question that concerns everyone. It has been found that an average 

 man, doing average work, needs about 29 ounces of solid food per day 

 and six pints of water, as follows: 



Starch and sugar. 16 oz. 



Proteid ■ 6.4 oz. 



Fat 6.4 oz. 



Mineral matter 1.6 oz. 



Water 6 pts. or lbs. 



Oxygpn If lbs. 



Many persons never think of oxygen as part of our food; but it is 

 essential to life, and must be taken account of in considering the daily 

 income of the body. 



Even with a careful and accurate study of foods, and the most scientific 

 miethods of cooking and serving, some men may suffer from errors in. 

 diet. To every one it can be said that there is no absolute rule to be 

 followed in the choice of food for average persons. What may agree 

 with one man may be poison for another. The wise man will study 

 himself, adapt his food to his own peculiar needs, and use his common 

 sense in the matter of eating and drinking as much as in other affairs in 

 life. 



DISCUSSION. 



Mrs. Jones: Do you think that the condition of the kitchen— its condition of clean- 

 liness—has anything to do with the wholesomeness of the food prepared therein? 



