THE HYGIENE OF THE DINING ROOM 63 



enough of the fats arid carbohydrates to keep our bodies 

 warm and to furnish energy for the muscles. So we next 

 inquire from what foods we can best secure these proteins, 

 fats, and carbohydrates. 



Sources of proteins. Protein is an important constituent 

 of meats, fish, beans, peas, cereals, and nuts. (See figure 21.) 



FlG. 21. Protein foods. 



It comprises about one tenth of cereals (see figure 28), one 

 seventh of meats (see figure 20), one fifth of dried beans and 

 peas, and one fourth of cheese. (See figure 26.) Nuts 

 vary greatly in composition, peanuts containing about one 

 twelfth. Fruits and vegetables contain only small quanti- 

 ties of protein. (See figure 25.) 



Source of fats and carbohydrates. The chief sources of 

 fats are nuts and the animal foods. (See figure 22.) The 

 carbohydrates are 

 obtained almost en- 

 tirely from vegeta- 

 ble foods (see figure 

 23), milk and liver 

 being the only ani- 

 mal foods that con- 

 tain any appreciable FIG. 22. Fat foods, 

 quantity. The car- 

 bohydrates make up about two thirds of peas and beans, 

 three fourths of the cereals (see figure 28), and a large 

 proportion of the nutrients of vegetables and fruits. It is 

 thus seen that animal foods contain large proportions of 



