264 INTRODUCTION TO GENERAL SCIENCE 



It does not always follow that the most agreeable food is 

 the best for the system. Some of the cheaper and tougher 

 portions of meat contain more available food than the better 

 and more expensive parts. However, we must remember 

 that a man is not a machine, and that well-being and hap- 

 piness are just as necessary as the proper food. 



References : 



1. 1501 : 107-118. Animal Food. 



2. 1605 : 281-282. Importance of Animal Food. 



3. 1702 : 393-396. Composition of Animal Foods. 



4. 1710 : 228-256. Animal Foods. 



5. Farmers' Bulletin No. 34. Meats, Composition and Cook- 



ing. 



6. Farmers' Bulletin No. 85. Fish as Food. 



7. Farmers' Bulletin No. 128. Eggs and their Uses as Food. 



8. Farmers' Bulletin No. 182. Poultry as Food. 



9. Farmers' Bulletin No. 183 Meat on the Farm. 



10. Farmers' Bulletin No. 363. The Use of Milk as Food. 



11. Office of Experiment Stations, Bulletin No. 162. The In- 



fluence of Cooking upon the Nutritive Value of Meat. 



12. Bureau of Animal Industry, Circular 56. Facts concerning 



the History, etc., of Butter. 



195. FOOD ANALYSIS 



Under the heading of food analysis are two branches : 

 the tests for the ingredients of which the food is composed, 

 that is, fats, proteids, and carbohydrates ; and the tests for 

 adulterants and preservatives. 



The common nutrients are the fats, proteids, and carbohy- 

 drates. Starch and sugar are examples of the last. These 

 three kinds of material exist together in many of our foods, 

 although any one of them may be practically alone in some 

 foods. It is of value to us to know what our food contains, in 



