642 MISCELLANEOUS FARM SUBJECTS 



Nutritive Ingredients (or Nutrients) of Food. 



Cater, 

 f 

 F 

 itrients . J a s ' 

 contains Carbohydrates. 



[Mineral mattd?- 

 Refuse. 

 e. g., bones, entrails, shells, bran, etc. 



Uses of Nutrients in the Body. 



Protein Forms tissue. 



e.g., white (albumen) of eggs, 

 curd (casein) of milk, lean 



meat, gluten of wheat, etc. 



AH serve as fuel to yield 

 energy in the forms of 

 heat and muscular 

 power. 



Fats Are stored as fat 



e. g., fat of meat, butter, olive 

 ; oil, oils of corn and wheat, 

 etc. 



Carbohydrates Are transformed into f at . . 



e. g., sugar, starch, etc. 



Mineral matters (ash) Share in forming bone, assist in digestion, etc. 



e. g. f phosphates of lime, pot- 

 ash, soda, etc. 



The views thus presented lead to the following definitions: (1) 

 Food is that which, taken into the body, builds tissues or yields 

 energy; (2) the most healthful food is that which is best fitted to 

 the needs of the user; (3) the cheapest food is that which furnishes 

 the largest amount of nutriment at the least cost; and (4) the best 

 food is that which is both most healthful and cheapest. 



There are then to consider the kinds and amounts of nutrients 

 in different food materials, their digestibility, the kinds and amounts 

 needed for nourishment by persons under different conditions of 

 rest and work, and the nutritive value of different food products as 

 compared with their cost. (Dept. Agr. F. B. 142.) 



SOURCES OF FOOD. 



Considering now the sources of the food supply it is found that 

 every kingdom of nature the vegetable, the animal, and the min- 

 eral yield something of value. From the vegetable kingdom are 

 obtained the cereals wheat, oats, rye, corn, nee, peas, beans and 

 other legumes; table vegetables such as potatoes, turnips, onions, 

 cabbages and squashes; vegetable oils such as cotton seed, olive and 

 peanut; sugar from sugar cane, sugar beets, maple trees; honey, 

 which although derived from flowers and fruits is manufactured by 

 humanity's busy little friend and may be classed as either of vege- 

 table or animal origin ; fruits both fresh and dried ; nuts ; and lastly, 



