THIRTEENTH ANNUAL MEETING. 179 
drates or fats with no great harm, but with too little protein he 
will suffer, no matter how much carbo-hydrates his food may 
furnish. 
If I have dwelt at some length upon this matter of the nutri- 
ents of foods and the ways they are used in our bodies, it is be- 
cause it is extremely important to a proper understanding of 
our subject. And perhaps I can do no better than to recapitu- 
late what I have said in the following tabular form. 
NUTRIENTS OF FOODS. 
1. Protein Compounds:—Contain Carbon, Oxygen, Hydrogen and Ni- 
trogen. 
2. Fats:—Consist of Carbon, Oxygen and Hydrogen. 
3. Carbo-hydrates:—Consist of Carbon, Oxygen and Hydrogen. 
4. Mineral matters or Ash:—e. g. Calcium, Potassium and Sodium, 
Phosphates and Chlorides. 
(A. Albumznozds or Protezds: e.g. Albumen of Egg, Myosin 
; , 
ask ie, Seta ne (Lean of Meat), Casein of Milk, Gluten of 
| B. Gelatenozds: e. g. Collagen (which boiled, yieids Gelatin), 
Fats: e. g. Fats of Meat, Butter, Olive Oil, Oil of Maize and Wheat. 
Carbo-hydrates: e. g. Starch, Sugar, Cellulose. 
MEAN PERCENTAGE COMPOSITION. 
Protein Compounds. Fats. Carbo-hydrates. 
GaTDOn~....... el Ss 53.5 per Gent, 76.5 per Gent. 44.0 per cent. 
OSS AS pS Es Pace fis A9.6" "5 
PATE ccs Se a ono FO oh ee PGi tty 6.4 
Nitrogem 20. i>... ee tO ey 
Srp inere so. Pet eS TOF 94 
100.0 100.0 100.0 
FUNCTIONS OF NUTRIENTS: 
ze. Ways in which the nutrients are used in the body. 
(forms the (nitrogenous) basis of blood, muscle, con- 
The Protein | nective tissue, etc. 
of food is transformed into fats and carbo- hydrates. 
| is consumed for fuel. 
The Fats are stored as fat. 
of food are consumed for fuel, 
The Carbo-hy- ‘ are transformed into fat. 
drates of food jare consumed for fu®l. 
