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ledge of market gardening and fruit culture has brought a 

 class of foods, formerly but little used, within the reach of 

 the average table allowance. Celery, lettuce, fruits and 

 market produce are plentiful and cheap compared to markets 

 and prices ten years ago. 



It may be possible that Americans are in process of 

 adjusting their dietary to a condition of affairs based, it seems 

 to me, primarily upon the tremendous influx of country folk 

 and foreigners into the cities, and the opening, through rap- 

 id transit and refrigerating facilities, of the food markets of 

 the world. Never before has the housekeeper had such a va- 

 riety from which to choose for her family. And the question 

 rapidly becomes : does she choose wisely under these new 

 conditions. Standards have changed to keep pace with mod- 

 ern living: formerly the housekeeper who could prepare pal- 

 atably the produce of the farm had fulfilled her duty as a 

 food economist. Today, far more is involved : The house- 

 keeper is seeking to know the relative cost and nutritive val- 

 ue of foods. She wants to know the different needs of the 

 child and the old person; the student and the laborer; the 

 sick and the well — for they all have their varying needs. 

 More, she is inquiring the meaning of "balanced ration." 

 "What are "food principles," she asks, "and how can I make 

 the technical and involved science of diet common, practical 

 and of service to my family," and unless it can be made of 

 service in the homes of the people, it has no excuse for being. 



Our subject this morning is: "Apples for Food and 

 Health." But I am asking you first to follow me through a 

 brief, general description of nutrition and foods, that we 

 may more clearly see the exact and valuable place that this 

 fruit should take in the dietary. 



First then — what is food? And the answer is roughly: 

 Anything which will form tissue or fluids, repair waste, store 

 up fat or energy or protect, by being consumed itself, the ac- 

 tual tissues of the body from being consumed. 



That is what food does, and to do it, food must be made 

 up of one or more of five food principals, of which the first 

 and foremost is water. 



Next only in importance, for without it there could be 

 no growth, is "proteid," or tissue forming material. Per- 

 haps the purest natural form is found in the white of an egg. 

 Meat also has a large proportion, while milk, cheese, fish, 

 peas, beans, lentils and nuts are all tissue builders. 



