358 HOW DOES MAN DETERMINE THE VALUE OF FOOD? 



IV. The factors which determine the amount of food one should 



eat are (16) the kind of work he does; (17) the size of his skeleton; 

 (18) his age; (19) where he lives and the time of year; (20) his 

 appetite. 



V. A diet is well balanced (21) when it contains all the vitamins; 

 (22) when 10 to 20 per cent of its Calories are protein; (23) when it 

 has the right proportion of nutrients to make living matter and supply 

 the body with energy for the kind of work we have to do ; (24) when 

 the food is properly cooked ; (25) when it contains all the nutrients. 



VI. The Pure Food and Drugs Act (26) prevents the use of patent 

 medicines ; (27) prevents the use of stimulants ; (28) prohibits false 

 or fraudulent statements (on trade packages only) regarding the 

 curative effects of patent medicines; (29) has prevented the use of 

 certain harmful drugs ; (30) applies only to the products which are made 

 in one state and sold in another. 



VII. Alcohol (31) is a narcotic poison; (32) is a food, because it 

 can be oxidized in the body ; (33) is found in many patent medicines ; 

 (34) causes greater susceptibility to disease ; (35) never hurt anybody. 



VIII. Patent medicines (36) are safe to take if you know what they 

 contain; (37) rarely cure and may do much harm; (38) must state 

 on the label the presence of such deadly drugs as arsenic, strychnine, 

 and prussic acid ; (39) must state on the label the presence of alcohol, 

 morphine, opium, and cocaine ; (40) often have false claims made for 

 them in the newspapers and such statements are lawful. 



Achievement Test 



1. What is the difference between a nutrient and a food? 



2. Why are some proteins better tissue-building foods than others ? 



3. How can you make a dietary containing the necessary vita- 

 mins? 



4. What are " the essentials of an adequate food supply "? 



5. What foods are harmful to you? 



6. How do you judge a cheap and an expensive food? 



7. What are your own calorie needs? 



8. How would you make up an individual 100-Calorie dietary giv- 

 ing the correct proportions of carbohydrates, fat, and proteins ? 



9. What are the strong and weak points of the present Pure Food 

 and Drugs Act? 



10. What is an adulterant under the law? 



