CHAPTER III. 



HUMAN FEEDING. 



Man must eat to live. He should apply every known 

 principle of nutrition to his feeding. He should con- 

 sider his daily ration from the standpoint of its supply 

 of digestible protein, carbohydrates, and fat, as well as 

 of its cost. He can do this wisely and well only in propor- 

 tion to his knowledge of the subject and the consideration 

 given to it. 



Food and food economy. The ingredients of food 

 and their uses in the body may be summarized as follows : 



Food as 

 purchased < 



Nutrients in Human Food. 



f I. Edible — e. g., meat, r 



eggs, bread, veg- | Water 



etables, etc. 



contains II. Refuse — bones, 

 L shells, etc. 



^ 



f Protein 

 Fats 



Nutrients ■{ ^ , . , 



Carbohydrates 



[ Minerals 



Uses of Nutrients. 



Protein forms tissue — 



e. g., albumen of the white of egg, 

 casein of milk, lean meat, 

 gluten of grains. 



Fats are stored as fat — 



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

 oils, grains, nuts. 



Carbohydrates are formed into fat — ■ 

 e. g., sugar, starch, fiber. 



Mineral (ash) forms bone, assists in 

 digestion — 

 e. g., phosphate of lime, potash, etc. 



60 



All serve as fuel 

 >- to yield energy in 

 forms of heat and 

 muscular power. 



