HELPS IN LESSON PREPARATION 317 



the meaning of energy, naturally robust and strong, excellent, 

 page 11; comparatively inexpensive foods, and large extent, 

 page 12. 3. Tell the meaning of inhabitants, prodigious, 

 whale blubber, Arctic explorer, disgust, appetite is regulated, 

 etc., physical labor, occupation, page 12. 4. Of what use is 

 fat to our bodies? 5. Name five foods having much fat. 

 6. State what is said of olive oil. 7. Tell why it is a mis- 

 take for some people to eat much pork. 8. Explain why 

 more fat is needed in cold weather than in warm weather. 

 9. Compare the diet of an Eskimo with that of an inhabitant 

 of the tropics. 10. Give antonyms of similar and re- 

 markable, page 13. 11. Name some foods in which starch 

 is found. 12. Compare fat and starch as to the amount 

 of heat and energy each furnishes the body. 13. Why 

 should sugar not be eaten to excess? 14. Mention five 

 different foods in which sugar is found. 15. State five 

 important facts given about foods on page 15. 16. What 

 two good reasons are given for not allowing children to persist 

 in a dislike of necessary foods? 17. Give the meaning 

 of pr ^established dislike, chances for recovery, staple foods, 

 improper diet, experienced physicians, page 15. 



CHAPTER VI 



1. Give an antonym of correct, different, and solid, 

 page 16. 2. What are the three different forms of matter? 

 3. Give the meaning of expand, rearrange, process, situated, 

 and absorbed, page 17. 4. About what is the length of the 

 digestive canal? Name its parts. 5. What are salivary 

 glands ? 6. Mention three uses of saliva. 7. Why should 

 our food be thoroughly masticated? 8. Explain why 

 children who eat rapidly in order to get out quickly to play, 

 make a mistake. 9. Why does properly masticating 

 our food help to keep us from eating more than is needed ? 



