86 



OUR FOOD SUPPLY 



Skilling, Tours through the World of Science, Tour 19 

 Van Buskirk and Smith, The Science of Everyday Life, Unit 



3 



Watkins and Bedell, General Science for Today, Unit 11 

 Webb and Beauchamp, Science by Observation and Experi- 

 ment, Units 4, 7 (parts) 



Wood and Carpenter, Our Environment: How We Use and 

 Control It, Chap. 18 



Special references 



Atwood and Heiss, Educational Biology 



Kinne and Cooley, Food and Health 



McCollum and Simmonds, Food, Nutrition, and Health 



Farmers' Bulletins, U. S. Dept. of Agriculture 



No. 42. Good Food Habits For Children 



No. 824. Foods Rich in Proteins 



No. 808. What the Body Needs 



No. 1313. Good Proportions in Diet 



No. 1383. Food Values and Body Needs 



WHAT YOU SHOULD AIM TO ACQUIRE FROM 

 THIS STUDY 



1. A knowledge of the food nutrients and their 

 value to the human body. 



2. A clear understanding of what is meant by a 

 balanced diet. 



3. An understanding of the work and importance 

 of vitamins. 



4. A knowledge of the principal food nutrients that 

 are present in our corrynon foods. 



5. The value of milk in our diet. 



TEST OF MASTERY OF THE TOPIC 



In your notebook complete the statements and comply 

 with the ins t ructions. 



1. In order to be able to build up or repair tissues, foods 

 must contain . 



2. Foods necessary for building bonas and teeth must 

 contain 



3. The larger percentage of our diet should consist of 



4. The element nitrogen is found only in foods containing 



5. Organic foods are those contained in . 



6. Our most nearly perfect food is 



7. Leafy vegetables should be eaten because they usually 

 contain 



8. Diseases such as scurvy and beri-beri are due to a lack 

 of in the diet. 



9. Vitamins are classified by 



10. Sugar and starch are known as 



11. List five common foods rich in carbohydrates. 



12. List four common foods rich in proteins. 



13. List five common foods rich in vitamins. 



14. List three common foods rich in mineral matter. 



15. What work is done by each of the following vita- 

 mins: A, B, C, D, E? 



16. Starch turns blue in the presence of 



17. Benedict's solution is used to test for . 



18. are used to test for proteins. 



19. A positive test for proteins is a color after the 



addition of . 



20. It is now possible to treat children for rickets by the 

 use of that produce light rays. 



21. One of the food products that has recently appeared 

 on the market in which vitamin D has been produced by ir- 

 radiation with ultra-violet light is 



22. Vitamins are believed by scientists to be built in the 

 _ leaves of _ 



23. During the war a ship was wrecked on an island where 

 bananas were growing. Many of the crew were suffering 

 from the disease beri-beri. Soon after the men began eating 

 the fresh fruit they improved, and soon the disease was 

 completely eliminated. What inferences can you draw from 

 these data? 



TOPIC 3. PREPARING AND PRESERVING FOOD 



SUGGESTED PROBLEMS AND QUESTIONS 



1. Why do we cook foods? 



2. Why do foods spoil? 



3. What are fungi? 



4. How may foods be preserved? Study the fol- 

 lowing methods: 



Drying 



Salting 



Use of sugar and vinegar 



Sterilization 



Canning 



Refrigeration 



5. What is food adulteration? 



SUGGESTIONS AND HELPS FOR STUDY 



1. Carefully read and study the problems and see 

 if you know anything about them. You should be able 

 to gather considerable information about them by 

 careful observation of the methods employed in your 

 own home for preparing and preserving foods. 



2. In connection with problem 2 make a study of 

 bacteria, yeast, and molds. If there is a microscope 

 available in your school look at some bacteria and 

 yeast through it. Molds are easily obtained by keeping 

 some bread exposed in a warm, moist atmosphere. See 

 the experiments suggested in the next section. 



3. Consult the references freely in connection with 

 the problems of this topic. 



