FOOD 



2243 



FOOD 



food substances, since they nourish the muscu- 

 lar tissues. During every moment of life the 

 protein supply of the body is being drawn 

 upon, and unless this supply is adequately re- 

 plenished from the food, the body loses weight 

 and grows weak. 



Carbohydrates. The second class includes 

 those which contain carbon, hydrogen and oxy- 

 gen, with the latter two in the same proportions 

 as in water. This class is represented by starch 

 and sugar, which are known as carbohydrates 



FUNCTIONS AND USES OF FOOD. 

 CONSTITUENTS OF FOOD. 



r ooo AS PUR- 



CHAS0 CONTAINS 



EDIBLE. PORTION 

 Flesh of meat.yolk 

 and white of cS. 

 wheat flour. tc 



Protei. 



* 

 Carbohydrate* 



Bones, entrails. 

 shana.bran-.e1c. 



USE OF FOOD IN THE BODY. 



PROTEIN- -BwMs end repairs tissue 



Whittlalbumenlof (993, 



curd (ca se0 of milk, 



lean mest.qlutw of*h*et.etc. 



An stand as fit 



FATS 



Tat f meat, butter. 

 olive oil oil rf corn 

 and cheat, etc 

 CARBOHYDRATES - Are transformed int. fat 



Su9r. starch, etc 

 MINERAL MATTER OR ASH 5karesiiiformi.ji.iie. 

 Phosphite of lime. assists in digestion.ett 



potash, joda.ett 



Food il tint which. taken inte the body, builds tisiue er yields enerjy 



All serve as fuel to 

 yield enerqy mthe forms 

 of heat and muscular 



DIAGRAM OF FUNCTIONS AND USES OF 

 FOOD 



The above chart is published by the United 

 States Department of Agriculture, size 17x22, 

 suitable for hanging in a schoolroom. 



(from carbon and the Greek hudor, meaning 

 water). The carbohydrates are obtained from 

 vegetables, with the exception of milk-sugar, 

 which is made from milk. Wheat flour, pota- 

 toes, carrots and beets owe their value as 

 foods largely to the carbohydrates they con- 



iin. So also do all the common fruits, such 

 apples, oranges and grapes. 

 Fats. The third class includes those sub- 

 stances which contain hydrogen and carbon, 

 with a smaller proportion of oxygen than the 

 carbohydrates. These are known as fats. Lard, 

 butter and olive oil are good examples. Fat 

 meat, egg-yolk, nuts and some classes of fish, 

 such as salmon, shad and eels, contain a large 

 proportion of fats. The chief purpose of these 

 foods is to furnish fuel. For this purpose they 



re much more valuable than the foods of 



the other classes, one pound of fat yielding two 

 and one-fourth times as much heat as one 

 pound of protein or carbohydrate. They are 

 more difficult to digest than the starches and 

 sugars, and give the best results when mingled 

 with a certain proportion of these foods. See 

 FAT. 



Inorganic Substances. The fourth class in- 

 cludes all the inorganic substances used as 

 food; that is to say, all the substances which 

 do not contain the element carbon. With the 

 exception of water, which forms about six- 

 tenths of the weight of the body, and common 

 salt, which we add to our food, we get the 

 inorganic substances in sufficiently large quan- 

 tities in the ordinary articles of food of a 

 well-balanced diet to supply the demands of 

 the body. 



Water. The amount of water or "moisture" 

 contained in foods varies greatly. Thus, sugar 

 and olive oil contain no water; wheat flour 

 contains about twelve per cent; bread, about 

 thirty-five per cent; average of beef, about 

 sixty per cent; grapes, seventy-seven per cent; 

 potatoes, seventy-eight per cent;, turnips, 

 ninety per cent; watermelon, ninety-two per 

 cent, and tomatoes and celery nearly ninety- 

 five per cent. One cannot make an accurate 

 estimate of the amount of water in a food by 

 merely looking at it or feeling it. Who would 

 suspect that flour contains any moisture or 

 that turnips have more than potatoes or 

 grapes? It is only by actual drying and weigh- 

 ing that we can find out how much of any 

 food is water and how much is solid matter. 



Refuse. As bought in the market, most 

 articles of food contain parts that are not or 

 cannot be eaten, such as the bone and gristle 

 in meat, the skins of vegetables and seeds of 

 fruits. These parts' are refuse, or waste, the 

 proportion of which should receive careful con- 

 sideration in the purchase of food. 



Wheat Flour, Sc. per Ib. 

 Oatmeal, 6c per Ib. 

 Wheat Bread,' 5c par tb 

 Dried Beans, 7c. per Ib. 

 Macaroni lOc. per Ib, 

 Rice, lOc. per Ib 

 Potatoes. 2c. per Ib. 

 Corned Beef, 12c. ptr Ib. 

 Butter, J5c. per Ib. 

 Fninea, 12c. per Ib. 

 Cheddar cheese, 24c. per Ib 

 Milk, c. per q|. 

 Steak, 24c. per Ib. 

 En*. 3Jc. per dozen 



THE FOOD VALUE IN TEN CENTS 



Food as Fuel. The fuel value of food is 

 measured by a heat unit called the calorie 

 (which see). A calorie is the amount of heat 

 required to raise the temperature of a kilogram 



