CHAPTER VI 

 THE USES OF FOODS 



Problems. i. To learn the uses of foods. 



2. To learn of what our bodies are made and what must 

 be supplied if we are to grow. 



3. To learn to tell what different nutrients foods contain. 



4. To learn how and where food is made ready for ab- 

 sorption. 



5. To determine reasons for differences in diets. 



6. How to select a proper and economical variety of food. 



7. How and why foods should be cooked. 



Experiments. i. To show the presence of carbon and water in foods. 



2. To make tests for the carbohydrate foods, sugar and starch. 



3. A test for protein. 



4. A test for fat or oil. 



5. To show digestion of starch with saliva. 



Project I. WHAT NUTRIENTS ARE IN THE FOODS COMMONLY 



USED IN MY HOME? 



1. Make a list of the common foods used. 



2. Test some of these for starch, sugar, fat, and protein. 



3. Consult food tables in books to learn the proportions of the 

 different nutrients and their fuel value in foods. 



Project n. To OBTAIN STARCH FROM POTATOES. 

 i . Look up a method or device by which you can separate starch 

 granules from potatoes. 



90 



