Foon 563 



to imperfect oxidatiun with the formation of urates and uric acid 

 followed by congestion of the liver, looseness of the bowels, slight 

 pyrexia and general debility. 



Deficiency of nitrogen is followed by anaemia, wasting, reduction 

 of energy and resistance. 



Gelatin is able to replace the circulatory albumin but does not 

 form tissue albumin or repair its waste. Its nutritive value is 24 per 

 cent, that of albumin. 



Fats and carbohydrates provide material for oxidation which pro- 

 cess produces heat and force. As a result of oxidation carbon dioxide 

 and water are formed wdiich in turn assist in nutrition and the removal 

 of waste material. 



Ingestion of excess results in lessened oxidation of nitrogenous 

 matter and the storage of fat in the tissue. 



Deficiency causes increased metabolism of circulating albumin,, 

 loss of w-eight and the impairment of nutrition. 



Fatty tissue is a good lubricant, a non-conductor of heat, a pro- 

 tection for the deeper structures, and affords rotundity for the bodv. 



An excess of fatty food may lead to inconveniences as in obesity,, 

 or to dangers as in fatty infiltration of the heart. 



Carbohydrates are readily assimilated but are less nutritive than 

 fats by 40 per cent. 



Salts are used up in the body as follows : — 



(i) For bone formation, e.g., lime, potash, soda and magnesia. 



(2) The nutrition of the firmer tissues, e.g., potash. 



(3) The maintenance of the fluid tissues, e.g., soda, chlorides,. 



phosphates. 



(4) The maintenance of alkaline fluids, e.g., organic acids as- 



lactates, tartrates, citrates, &c. 



(5) To increase oxygen-carrying capacity, e.g., iron salts. 

 Vegetable products are rich in potassium salts while animal foods 



are poor in them. 



Water. This is our greatest solvent and makes up two-thirds of 

 our body weight. By it : — 



(i) Food is dis.solved and carried to the (issues. 



(2) Chemical changes are made possible. 



(3) The body temperature is regulated. 



(4) Waste products are removed and excreted. 



Food-adjuncts are non-essential foods used as a habit, to produce- 

 variety, stimulate appetite and to modify taste, e.g., alcoholic liquors, 

 volatile or essential oils and aromatic compounds found in condiments 

 and spices. One may also include vegetable acids and alkaloids as 

 theine in tea, caffeine in coffee and theobromine in cocoa. 



