138 



FOOD 



strength, to keep us warm, and to store up fat. The 

 material which builds up the muscles and aids in the 

 growth of new tissue is called protein. Lean meat and 

 eg-g-s are examples of food which contain a large amount 

 of protein. Peas and beans are the vegetables which 

 contain the most protein. The materials which 

 are used chiefly for producing our animal heat 

 are called carbohydrates. Grains, potatoes and other 

 starchy foods, and all sugars are composed largely of 

 carbohydrates. Some of the carbohydrates are trans- 

 formed into fat. The fats, both animal and vegetable 

 are used to produce fat in the body but they also produce 

 a large amount of heat. Animal fats are butter, lard and 

 the other fats which form a part of the meat which we 

 eat. The amount of heat is measured by the calorie. A 

 calorie will raise the temperature of one liter of water 

 one degree Centigrade. A liter is the measure of liquids 

 in the French system and is a little more than a quart. 

 See Section 58. 



WO7F//V-O.9 



- 0.4% 



Cut supplied through United States Department of Agriculture. 



