204 



GENERAL SCIENCE 



r Carbon 



Carbohydrates \ Hydrogen 

 I Oxygen 



Sulphur 



Phosphorus 



Chlorine 



Sodium 



Potassium 



Calcium 



Magnesium 



Iron 



Silica 



Mineral Matter 

 (Ash) 



Vitamines 



Minute crystalline 

 substances 



Destroyed or di- 

 minished by 

 cooking except 

 in acid fruit and 

 acid vegetables 



For produc- 

 ing heat, or 

 transforma- 

 tion into fats 



Aiding diges- 

 tion, forming 

 of bones, 

 blood, hair, 

 teeth. 



Vital force in 



foods. 

 Cure diseases 



of nutrition 



Sugars, starches 



Potato skins, fruits, veg- 

 etables, nuts, eggs 



Raw and uncooked 

 foods such as lettuce, 

 celery, tomatoes, 

 fruits and milk 



All food which has not 

 been heated above 

 body temperature 



QUESTIONS 



1. What are the essential materials in foods? 



2. How many Calories of protein, carbohydrates and fats should 

 you eat each day? 



3. Why is eating protein food to excess unwise? 



4. What foods are especially rich in protein? in carbohydrates? 

 in fats? 



5. What are the cheap sources of protein? carbohydrates? 

 fats? 



6. Why is a meat diet unhealthy? 



7. Will a vegetable diet give the required number of Calories 

 of each food-element? 



8. What is the best diet? 



9. Why do Eskimos require fatty foods? 



10. Why should candy be called a food? 



11. Why should we eat some raw foods? 



12. Why are fruits, nuts and eggs essential foods for the body? 



