128 A STUDY OF FOODS AND DIETARIES 



Prepared by 



C. F- UNGWORTHY 



Ejtperl in Charge of Nutrition Investigationa 



COMPOSITION OF FOOD MATERIALS. 



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P-ottin fat Carbohydrate! Ash Water ^Bl'mOO 



Food Accessories. — Most of us are aware that flavoring ma- 

 terials such as pepper, mustard, and other condiments are not 

 true foods. Meats, fruits, and vegetables have flavors of their 

 own, but the cook " brings them out " by a skillful use of salt, 

 spices, and other food accessories. While flavoring extracts and 

 meat and vegetable flavors (called extractives) do not have food 

 value, yet they are of great use in stimulating the appetite. On 

 the other hand, excessive use of extractives and spices is said to 

 have a serious effect on blood pressure and on the kidneys. Tea 



and coffee are often used for 

 their stimulating effect as well 

 as for their flavor. 



The Relation of Work to Diet. 

 — It has been shown experi- 

 mentally that a man doing hard, 

 muscular work needs more food 

 than a person doing light work. 

 The mere exercise gives the in- 

 dividual a hearty appetite; he 

 eats more and needs more of 

 all kinds of food than a man or 

 boy doing light work. Espe- 

 cially is it true that the person 

 of sedentary habits, who does 

 brain work, should be careful 

 to eat less food and food that 

 will digest easily. His protein 

 food should also be reduced. 



WHOLE MILK 



BUTTERMILK 



^Water 91.1 



-.3 Fat: 18.5-^ 

 Ash .-OS 



■ 



The composition of milk. 



Rich or hearty foods may be left for the man who is doing hard 

 manual labor out of doors. 



The Relation of Environment to Diet. — We are all aware of the 

 fact that the body seems to crave more food in winter than in 

 summer. The temperature of the body is maintained at 98.6° in 

 winter as in summer, but much more heat is lost from the body in 

 cold weather. Hence we need more heat-releasing food in winter 

 than in summer. We may use carbohydrates for this purpose, as 

 they are economical and easily digested. The inhabitants of cold 

 countries get their heat-releasing foods largely from fats. In 



