Proper Nutrition 141 



milk, eggs, lean meat, liver and various other 

 glands, potatoes, cabbage, carrots, lettuce, tur- 

 nips, nuts, wheat bran, the germ of cereals, 

 apples, oranges, lemons, grapes, tomatoes, 

 yeast; (C.) Vitamines that prevent scurvy, also 

 soluble in water, included in lean meat, liver, 

 beef juice, cows^ milk, cabbage, tomatoes, tur- 

 nips, cresses, lettuce, apples, oranges, fresh 

 lime juice, lemon juice, raspberries. Vitamine 

 (A) is not much affected by heat, vitamine (B) 

 should not be subjected to heat above the boil- 

 ing point of water, and vitamine (C) is de- 

 stroyed by heat and alkalies. For this reason, 

 when all the milk given to infants and little 

 children is preserved by heat, some fruit juice 

 should be added to the dietary. It is always 

 desirable to preserve the water in which vege- 

 tables are cooked so that the vitamines may be 

 retained. 



The vitamine problem is naturally more im- 

 portant during the growing period than later in 

 life, as proper development cannot take place 

 in their absence. A mixed diet containing a 

 variety of the above-mentioned foods will al- 



