362 BIOLOGY FOR BEGINNERS 



Digestibility of Foods. 



Vegetable fats and proteids less digestible than animal. 

 Value of both vegetable and animal foods. 



Cost of Food. 



Depends on price, waste, cost of preparation 

 Expense due to poor selection. 



bad preparation or waste. 



demands of artificial appetite. 



Proper Diet. 



Value of simple, standard foods. 

 Objections to highly seasoned or " fancy " dishes. 

 Importance of green vegetables for mineral salts. 

 Concentrated foods not good, bulk needed. 



Cooking. 



Functions, makes food more easily digested. 



makes food more appetizing. 



sterilizes food. 



Faulty cooking may make food less digestible 

 Boiling vs. pasteurizing milk. 

 Effect of cooking on teeth. 



No Foods for Special Organs. 

 Lipoid. 

 Vitamin es. 

 Dietary Diseases. 



