140 Heredity and Child Culture 



into the body in combination with the proteins. 

 The fats are seen incorporated with meats, or 

 as lard, butter, the cream of milk and vegetable 

 oils. Carbohydrates are the various starches 

 and sugars that are combined in cereals, pota- 

 toes, flour and vegetables. 



It has recently been found that growth takes 

 place not only from the chemical ingredients of 

 foods but from mysterious substances known as 

 vitamines. If these substances are absent from 

 foods, growth and nutrition will fail and cer- 

 tain deficiency diseases, such as rickets or 

 scurvy will result. Although these living enti- 

 ties may be present only in most minute traces, 

 they are necessary factors in nutrition if health 

 is to be preserved. Thus no diet should be con- 

 tinued that does not contain one or more of the 

 foods producing vitamines. The several varie- 

 ties and the foods containing them have been 

 divided into three classes, — (A.) Vitamines 

 soluble in fat, included in butter, eggs, cod 

 liver oil, fat fish, lean meat, lettuce, spinach, 

 fresh carrots, cabbage, and the germ of cereals ; 

 (B.) Vitamines soluble in water, included in 



