FOOD COMPOSITION 197 



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7. Are you under weight or over weight? 



8. What foods are essential for underweights? 



9. What other methods for reducing weight are advisable for 

 overweights? 



10. At what age is the death rate the highest for overweights? 

 Lowest? 



11. At what age is the death rate highest for underweights? 

 Lowest? 



12. Why is it necessary to change the diet for hot weather? 



13. Why is ice cream a great heat-producing food? 



14. What is the difference between the food eaten by manual 

 workers and that eaten by brain workers? 



15. What is the difference in the amount of exercise required 

 for each? 



16. What would be a perfect food? 



17. What kind of a diet is a perfect diet for you? 



18. Why is it necessary to eat a sufficient amount of food? 



FOOD COMPOSITION 



Food in General. Foods may be divided and classified according 

 to their richness into: 



1. Protein, which builds up the tissues of the body. 



2. Fat, which stores up fat in the body and produces heat. 



3. Carbohydrates, which change into fat and produce energy. 



4. Vitamines, the active, minute, crystalline substances which are 

 the vital forces in food. 



5. Mineral matter, which supplies the body with the necessary 

 minerals for good health. 



The per cent of protein eaten should be about 10 per cent, of fat 

 30 per cent, and of carbohydrates 60 per cent. 



Protein. Foods should be so selected as to give the correct 

 number of Calories of protein. Protein must be regarded as build- 

 ing material, and no more should be eaten than is required to repair 

 the tissues which have been worn out by the activity of the day. 

 A person should eat at the most about 2J ounces of protein, or 

 about 200 Calories, each day, that is, 10 per cent of the total number 



