216 STORRS AGRICULTURAL EXPERIMENT STATION. 
not no amount of advertising could make them as popular as 
they are. Preferences for different brands are of course mat- 
ters of individual taste, which does not enter into this discus- 
sion. 
The question as to what foods ‘‘agree’’ with different per- 
sons depends so largely upon individual peculiarity that not 
much can be definitely stated concerning it. Unfortunately, 
cases in which foods that are quite universally considered 
wholesome appear to be injurious to some individuals are 
numerous. Just why people differ in this respect it is not 
easy to determine, and it is practically impossible to state any 
general principle in the matter. Every one must learn for 
himself what foods ‘‘agree’’ with him and what ones do not. 
The extensive use of the prepared cereals may be taken also 
as an indication that they agree quite generally with those 
who eat them. 
COMPOSITION OF CEREAL FOODS. 
Any substance is valuable as food so far as it furnishes the 
body with material to be used for growth and repair of waste 
of tissues, and for supplying energy for bodily warmth and for 
muscular work. ‘The ingredients of food thus utilized by the 
body are commonly called protein, fat, carbohydrates and mineral 
salts. In addition the body requires the oxygen of the air, and 
water, which though physiologically necessary are not ordi- 
narily designated as nutrients. Just how the different nutrients 
are used in the body in all cases may be somewhat undecided, 
but it seems undoubtedly true that for building up and repair- 
ing muscular tissues, protein is essential. The fats and car- 
bohydrates, together with protein not otherwise utilized, are 
oxidized to yield energy for bodily warmth and muscular activ- 
ity, though if the quantities of nutrients are larger than are 
immediately needed, the surplus may be stored in some form 
(chiefly fat) for future use. ‘The mineral matters are useful 
for forming bone and other parts of the body, and in other 
ways, but the functions of the salts are much less definitely 
understood than those of the other ingredients of food. 
Some or all of the nutrients mentioned are present in all 
foods, though in varying forms and proportions in different 
materials. The kinds and amounts that are present in any food 
: 
{ 
| 
| 

