XIX. FOODS AND DIETARIES 



Problems. A study of foods to determine: 

 (a) Their nutritive value. 



(#) The relation of work, environment, age, sex, and digest- 

 ibility of foods to diet. 



(c) Their relative cheapness. 



(d) The daily Calorie requirement. 



(e) Food adulteration. 



(/) The relation of alcohol to the human system. 



LABORATORY SUGGESTIONS 



Laboratory exercise. Composition of common foods. The series of 

 food charts supplied by the United States Department of Agriculture 

 makes an excellent basis for a laboratory exercise to determine common 

 foods rich in (a) water, (6) starch, (c) sugar, (d) fats or oils, (e) protein, 

 (/) salts, (g) refuse. 



Demonstration. Method of using bomb calorimeter. 



Laboratory and home exercise. To determine the best individual bal- 

 anced dietary (using standard of Atwater, Chittenden, or Voit) as deter- 

 mined by the use of the 100-Calorie portion. 



Demonstration. Tests for some common adulterants. 



Demonstration. Effect of alcohol on protein, e.g., white of egg. 



Demonstration. Alcohol in some patent medicines. 



Demonstration. Patent medicines containing acetanilid. Determi- 

 nation of acetanilid. 



To THE TEACHER. The practical work in this chapter, although outlined to 

 take not more than two to three weeks, has such possibilities of interest and im- 

 portance that more time may well be spent in its consideration. The working out 

 of an individual or family dietary with an estimate of the cost is an exercise that 

 appeals strongly to the average pupil. Food economy and the balance of a ration 

 are needed topics in every household to-day. 



The practical correlation of work in biology with that of home economics is 

 found here. It might well be worth while to expand this side of the course with 

 girls so that several weeks be devoted to the practical side of dietetics. Much of 



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