Williston graphic. (Williston, Williams County, N.D.) 1895-1919, 1905-01-26
=. 90 ~ VA - " S&f& ~
Home Health
Club ~
ByDAvlD q. REEDER. n. D.. n. d
La Porte, Ind.
. \

Ia Porte, Ind. VI
1. ~
9 Returning to the question of foods and
the various food compositions, the sub
ject will be treated in, perhaps, little
more technical manner than has been
nv custom heretofore, when discussing
such subjects. The reason now treat
the matter in a more scientific manner
is that believe that most of you have
80 far advanced in the study of dietetics
and hygiene that you will gladly 60
more deeply into the physiological and
chemical action Of certain food prod
ucts. 49,.
For, instance, by q careful chemical
analysis of the materials which are
found best to agree with a human being.
It is found that the average daily ration
Of an adult should contain elements
about as follows:
, Water, five and half pounds; albu-
minoids, four ounces; starch, sugar, etc.,
IL ounces; fats, three ounces; common
salt, 1926 grains; phosphates, potash.
salts. etc., ITO grains.
Thus we find by slight calculation
that the daily average amount Of food
required is g. little less than seven
pounds, or, by actual weight, and get
ting even more exact than the previous
figures, six pounds, 13 ounces. and 12s
grains. And of this amount only one
pound four ounces and 225 grains is
actual dry food substance, the balance
of over five and half pounds being
water. As a matter Of fact, however,
in actual practice, the amount Of dry
food substance will exceed the amount
estimated by few ounces, a. in the
preparation of our foods there is always
4 portion that is not included in the
elements named. In a mixed diet Of
fruits. nuts. vegetables and meats there
Is always more or less fbrous material,
called cellulose and lignose, in proper
lions of the plants upon which we de-
pend largely for food. There is also in
most foods of this nature coloring mat
ter. which has. of course, little or no
food value.
Even in animal food there are con-
nective tissues, membranous and gel
atlne present, but these things are not
necessarily taken into consideration
when estimating the essentials Of our
daily supply. So then, in order to sup
ply the necessary elements for a days
ration, let US consider such foods as may
be readily obtained in most homes, and
weigh out the proper amount, and it is
found to be about az follows:
Bread, 1S ounces; butter, one ounce;
milk, four ounces; bacon, two ounces;
potatoes, eight ounces; cabbage, six
ounces; cheese, three and one-half
ounces: sugar, one ounce; salt, three
fourths of an ounce; liquids, such as
tea, coffee, beer, etc., 66A ounces.
Now it must not be supposed, because
/ have enumerated bacon, beer, tea and
coffee, that in any way approve Of
these articles, but merely that find
these articles mentioned in nearly all
the dietaries Of European experiments,
and many of the American, as we'll.
My own experiments 60 to prove that
the first two articles are more of detri-
ment than benefit, and can. also say
tho same of tea and coffee.
Almond nuts supply a better and
cheaper heat and fat producing sub
stance than bacon; and pure water,
fruit juices and milk are more health
full and wholesome, as well as palatable,
drink than tea, coffee or beer.
It il found by experiment that the
chemical elements which 60 to make up
the list of foods have just given can
be separated and reformed into one
dish, so that the same relative food
value is obtained, but there is lacking
one OF the most important elements,
and one which the skill of man cannot
supply, and that is the element which
appeals to the sense of taste. Gusta-
tory enjoyment is a necessary thing, as
the gastric juices refuse to secrete un-
less the food has taste.
A skillful chemist could compound q
mixture which would have all of the
elements of peach, or pear, just the
same as one skilled in such work can
manufacture artificial flowers with
which to trim the ladies' hats, but the
artificial flowers lack the elements Of
life and odor, and the manufactured
food lacks the element of taste and
life.
Experiments show that dog fed upon
such foods as contains merely the chem
ical elements of food unorganized, will
in time starve to death; so also would
Z human being. Our food, in order to
DO US the most good, must be palatable,
and in a normal condition should be
eaten with relish; then do we get the
greatest amount of nourishment from it.
Flavor and taste of food are, as l
have stated, the elements which stimu-
late the secretion of saliva and gastric
juices whereby the digestion is2readily
accomplished, and it is thus assimilated
and becomes part of the body.
OF course it must not be understood
that a chemically prepared food will
not In any way preserve life, for such is
not the case. Many times, in emer-
gencies and during sickness or surgical
40 fo~ ~ar;@ls