FOOD AND DRINK 79 



QUESTIONS ON THE TEXT 



I. To illustrate work, waste, and repair, how may we compare our 

 bodies to a steam engine ? 2. How is the waste made good in the 

 steam engine, and also in our bodies ? 3. What are the four great 

 classes of foods? 4. What chemical elements do the proteid foods 

 contain? 5. Why are the proteids necessary to life? 6. In what 

 articles of diet do we find proteids ? 7. What chemical elements do 

 the starches and sugars contain ? 8. Give some familiar examples 

 of this class of foods. 9. In what articles of diet are the fats and 

 oils found ? 10. What is meant by the mineral salts ? 



II. What is meant by condiments? Illustrate. 12. What can you tell 

 of the importance of bread as an article of diet ? 13. Mention some 

 vegetables and fruits that are used for food. 14. What garden vege- 

 tables are commonly used for food? 15. Why are milk and eggs 

 important articles of diet? 16. What are some of the principal food 

 materials of animal origin? 17. What is the use of the mineral 

 foods? 18. Why is water important as an article of diet? 19. What 

 properties must water possess in order to be fit for use as an article 

 of diet ? 20. What becomes of the water that is taken into the body ? 



21. What can you say of the use of ice water? 22. Of the use of 

 other refreshing drinks? 23. Explain in a general way the harmful 

 effects of drinking tea and coffee. 24. What are the objects of cook- 

 ing food? 25. Why is the knowledge of proper cooking necessary 

 to health ? 



NOTE. A series of most interesting experiments may be planned 

 by teachers and pupils on the subject of food and drink. It should 

 be our object to understand the few general principles which underlie 

 the matter of our daily food. We should aim to become familiar with 

 the principal substances contained in the four great classes of foods. 

 We can do this by exhibiting specimens and by experiment. 



The teacher should show specimens of the various cereals, starches, 

 sugars, fats, oils, etc., which have been carefully collected and kept 

 for class use in wide-mouthed bottles bought at the drug store. Small 

 radish or pickle bottles will answer every purpose. Each specimen 

 should be neatly labeled with its exact name. 



