86 Life and Health 



Explanation of the Graphic Chart. The graphic chart, on the 

 opposite page, presents in a succinct and easily understood form 

 the composition of food materials as they are bought in the market, 

 including the edible and non-edible portions. 



This chart has be^n rearranged and compiled from a monograph 

 on " Foods and Diet " which may be found in the Yearbook of the 

 United States Department of Agriculture for 1894. 



KEY : I, percentage of nutrients ; 2, fuel value of i pound in calories. The unit of 

 heat, called a calorie, or gramme-degree, is the amount of heat which is necessary 

 to raise one gramme (1543 grains) of water one degree Centigrade (1.8 Fahr.). 

 A, round beef ; , sirloin beef ; C, rib beef ; >, leg of mutton ; E, sparerib 

 of pork ; F, salt pork ; G, smoked ham ; //, fresh codfish ; 7, oysters ; /, milk ; 

 K, butter ; L, cheese ; M, eggs ; N, wheat bread ; O, corn meal ; P, oatmeal ; 

 Q, dried beans ; /?, rice ; S, potatoes ; T, sugar. 



This table, among other things, shows that the flesh of fish contains 

 more water than that of warm-blooded animals. It may also be seen 

 that animal foods contain the most water, and vegetable foods, 

 except potatoes, the most nutrients. Proteids and fats exist only in 

 small proportions in most vegetables, except beans and oatmeal. 

 Vegetable foods are rich in carbohydrates, while meats contain none. 

 The fatter the meat the less the amount of water. Thus, very lean 

 meat may be almost four-fifths water, and fat pork only one-tenth 

 water. 



131. Fruits. Fruits as oranges, strawberries, apples, 

 grapes, and bananas are a useful addition to our regular 

 diet. They are cooling and refreshing, of agreeable flavor, 

 and tend to prevent constipation. Their flavor and juici- 

 ness serve to stimulate a weak appetite and to give variety 

 to the diet. If eaten in an unripe or an overripe state, fruits 

 may occasion a disturbance of the ^stomach and bowels. 



132. Condiments. The refinements of cookery, as well 

 as the craving of the appetite, demand many articles which 

 cannot be "classed strictly as foods. They are called con- 

 diments, and as such may be used in moderation. They 

 give flavor and relish to food, excite appetite, and promote 

 digestion. 



