Food and Drink 83 



tissue, and is constantly being removed from the body by 

 every channel of waste. 1 



As a solvent water aids digestion, and as it forms about 

 80 per cent of the blood, it serves as a carrier of nutrient 

 material to all the tissues of the body. 



In brief, the presence of water in the tissues is a condition 

 of all vital activity. 



IMPORTANT ARTICLES OF DIET 



123. Milk and Eggs. The value of milk as an article of 

 diet cannot be overestimated. It affords nourishment in 

 a very simple and convenient form. It is an ideal food, 

 containing, in excellent proportions, all the elements neces- 

 sary for growth and health in earlier youth. 



Eggs are often spoken of as a typical natural food. The 

 white of an egg is chiefly albumin, with traces of fat and 

 salt ; the yolk is largely fat and salts. Eggs furnish a 

 convenient and concentrated food, and if properly cooked 

 are usually readily digested. 



124. Meats. The flesh of animals is one of our main 

 sources of food. Containing a large amount of proteid, it 

 is admirably adapted for building up and repairing the 

 tissues of the body. 



Beef contains less fat and is more nutritious than either 

 mutton or pork. Mutton has a fine flavor and is easily 

 digested. Veal and pork are less easily digested. Poultry 

 and game are rich in phosphates. 



1 The amount of water in various tissues of the body is given by the 

 following table in parts of 1000 : 



