I'll 'II I 



deficiencj of certain amino acids. When vegetable proteins of the 

 ond quality, such as those of peas, beans, lentils, are alone available, 



much larger amounts are accessary. Such proteins are inadequate in tin- 

 case of growing children at least, and even in adults it is undoubtedly 

 advisable thai other proteins should Bupplemenl them. 



To insure safety, therefore, it is almosl imperative that the diet should 

 contain proteins of various sources. If for economic reasons tin- main 

 source must be proteins of vegetable origin, then Borne animal protein, such 

 as is contained in milk or meal or eggs, should be added to at least on< 

 the daily meals. When peas and beans are mainly depended on for the 

 protein supply, thej should be taken either with milk or one of its prep- 

 arations, or with a thick gravy or sauce made from meat and containing 

 the finelj minced meat. This must not be strained off, for if it is, the 

 sauce will contain only the meat extractives but not any of the protein, 

 which is coagulated by the boiling water. Meal extract, in other words, 

 contains no proteins; it is not a food but merely a condiment of no greater 

 dietetic value than tea or coffee. 



ACCESSORY FOOD FACTORS 



Little need he added to what has already been said regarding this 

 subject. The practical point to be remembered is that there are at l< 

 two accessory factors concerned, one of them soluble in fat and present 

 in adequate amount in butter and other animal fats but not in vegetable 

 oils, and the other soluble in water and present in wheat, vegetables. 

 fruits, etc. Milk contains both of these factors, so that its inclusion in 

 a diet is a safeguard not only against inadequacy in suitable protein, but 

 also against the absence of ac ry food factors. There is little dang 

 of the diet being inadequate with regard to food factors if it contains 

 some fruits or green vegetables or unheated fresh milk. T >d fac- 



tors are destroyed by prolonged cooking. 



DIGESTIBILITY AND PALATABILITY 



We have Been that practical dietetics depends on Beveral facl >rs, I 

 exaei relative importance of which can no1 perhapc 

 ease, but preparation of the food so as to make it appetizing must un- 

 doubtedly rank high. The important f good cooking will now be ap- 

 parent. It is the act of making food appetizing and thei ble. 



It is really the tirst Btage in digestion, the Btage that we can control, and 

 one therefore to which much attention musl be given, especially when it 



becomes accessary to make attractive articles of diet ordinarily . red 



common and cheap. Most people can k a lamb - to make it 



