9 8 



THE USES OF FOODS 



COMPOSITION OF FOOD MATERIALS. 



B mm f~i wm BB.^-" 



"cop r " c 



SALT COD 



LI .( [ipeimM SUIHMS C.F. UllGWORW 



COMPOSITION OF FOOtTMATERIALS. 



BBi ClMl 



M05 uiMin .1. PWW 



tiKrlClta> 9 tal>l 



COMPOSITION OF FOOD MATERIALS. 



BB i:::: :: i r~ I F;r^] g^g i 



COMPOSITION OF FOOD' MATERIALS' 



1 Bffltllliil | : | WMWA fES^^ F u l 



CREAM CHEESE COTTAGE CHEESE 



"*'"' '* '%==*-ssi 



P-o.;n:259 W "r 720 



h,dtt 2 4 



Foods largely of animal origin. Compare with the previous chart with reference to 

 amount of protein, carbohydrate, and fat in foods. Compare the burning value of 

 plant and animal foods. Compare the relative percentage of water in both kinds 

 of foods. 



