348 HOW DOES MAN DETERMINE THE VALUE OF FOOD? 



(3) Chew your food thoroughly before swallowing it. 



(4) Do not take an excessive amount of any one food to the 

 exclusion of others. Learn to eat a balanced diet. 



(5) Eat plenty of foods containing vitamins. 



(6) Avoid too great a proportion of highly flavored or spiced 

 foods. 



(7) Avoid greasy or fried food. 



(8) Avoid foods that you know do not agree with you. 



(9) Avoid foods that you cannot digest easily and properly. 



(10) Do not eat when tired. Rest a few minutes before begin- 

 ning your meal. 



(11) Drink plenty of water, at least six glasses a day, preferably 

 between meals. 



Self-Testing Exercise 



Foods are cheap if they supply (1) and (2) materials 



in good quantity for the price paid (3) foods can be spoiled 



by (4) cooking. Eating the right kinds of foods in the right 



way should become a (5). 



PROBLEM VII. WHAT IS ADULTERATION? 



Pure Food Law. In 1906 Congress passed a Pure Food and 

 Drugs Act that defined adulteration and remedied to some extent 

 conditions in the preparation of foods that enter into interstate 

 commerce. Before the passage of this act, about half of nearly 

 2000 samples of food examined in several different states were 

 shown to be adulterated. In Massachusetts, the State Board of 

 Health made examinations of food for adulteration as early as 

 1883. At that time over 60 per cent of all foods examined were 

 found to be adulterated. Today both adulteration and misbrand- 

 ing of food are forbidden under severe penalties. 



Demonstration 2. To study some forms of food adulteration and 

 some means of detecting adulterants. 



Put some butter in a spoon and heat it over a lamp. If it is good 

 butter, it will boil quietly, with much foam. Oleomargarine or poor 

 butter will splutter and crackle, with little foam. 



Place half a teaspoonful of coffee to be tested on the surface of the 

 cold water in the glass. Leave it for not more than five minutes. 



