The sun. [volume] (New York [N.Y.]) 1833-1916, 1908-09-27
F IHBIEE BALANCING OF FOODS
STNPLE EXPLANATION OF TIE
SCIENCE or BEING FED.

chemissI substanees Needed by the Body
Sources OF Energy and Muscle
BufIdInE-As TO the Cooking and
Gcrsiug or Meais-Waste or Feed
sThe chemical substances Of which the
body Is composed are very similar to
those Of tho foods that nourish n. since
they are made up Of the same chemical
elements. There are from fifteen to
twenty OF these says a writer In the
Hoasekeeper, sthe most abundant being
oxygen. hydrogen, carbon. nitrogen. cal
cium, phosphorus and sulphur.
sThese elements are 30 combined as to
form a great variety OF compounds In
both body and food, the most important
being protein, fats, carbohydrates, min
eral matters and water. The functions
Of these compounds in food are to build
and repair the various Tissues OF the body
md 70 supply II with hedt and muscular
energy. The refuss and water In them are
non-nutrient. but form 4 very large per
cent. IA many OF them.
swater contributes over 60 per cent. to
the weight of the average man n is
an important constituent. therefore. OF
BUR food, though 1t cannot be burned
and hence does not yield energy.
AThe protein compounds (a~lbuninolds.
relatinoids and extraotives) include the
principal nitrogenous compounds and
form about IS per cent Of he weight OF
the body. being the building materials
that make up and repair the framework.
and also rendering service as fuel.
sTbe good caterer will furnish protein.
therefore, in the shape OF meat. fish. eggs
and dairy products, also in dried legumes
--as beans and peas-and the cereals.
The protein in meats varies greatly; 1t Ii
much more abundant in beef, veal and
mutton than in pork and fish. and In
cereals It Is more abundant in oats and the
least abundant In rye and buckwheat.
sThe albuminoids (white Of egg, lean
Of meat. curd Of milk and gluten OF wheat.
DOB and gelatinoids. classed together az
proteids, are most important oonstitu-
ents Of our food. as they are the basis OF
bone, muscle and other tissues and also
yield energy.
sThe extractives. which are the prin-
cipaI Ingredients Of meat extracts, beef
tea and so forth, contain nitrogen. and al
though they neither build Tissues nor fur
Dish energy are valuable because they
act as stimulants and appetizers. The
craving for meat Is perhaps due in part
to O desire for these extractives.
SThe fats furnish. about is per cent.
Of the weight Of an average man, though
overfed people with little exercise are liza
Bile TO grow fatter. But tho tendency to
fatness or leanness is more or less q ques-
tionof ACKNOWLEDGMENT orsome other
little understood factor. andis not decided
By food and exercise alone.
About nine-tenths OF this element.
which furnishes most Of the fuel for the
habitation Of the soul. Ia also obtained
from the animal foods-including cream.
butter and eggs-as well a nuts, oils,
oatmeal and maize, but the fuel value
varies within wide limits. being greatest
In those materials which contain the most
fat and the least water.
-The carbohydrates form only a very
small proportion OF the body tissues
loss than I per cent. OF weight-but they
are Important because they are an abund-
ant source Of energy and easily digested.
They play their part a. fuel also. as they
include the starch OF bread and potatoes.
and SUGARS. which are changed to fat in
the body and stored as such.
so the enlightened caterer will add to
her menu good. sweet bread, crisp. well
washed vegetables and fruits. sugar.
molasses. honey and 80 forth. But the
energy latent in the food must be devel-
oped by its consumption in the body, and
the process is something like the burning
OF coal in the heaters Of your houses, air
must be furnished to supply oxygen;
90 the good housewife will see to it that
the atmosphere Of her dining room Is re-
freshed from God'sfree air.
Mineral matters, though yielding little
energy and forming only 6 or o per cent.
Of the weight. are yet indispensable to the
body, for they are the mineral basis Of
the bones and teeth. and are present also
in other tissues, and in solution are in the
fluids as we'll. They include phosphate
Of lime. potassium, sodium. magnesium
and iron, and are necessary to life. But
the housewife oannot go far astray in the
provision OF this element. az It is present
IN all the ordinary articles Of food.
@Now we h We beel considering food
as q sour OF feat and muscular power
tut t-ere is no doubt that intellectual
activity also is dependent upon its con-
sumption; just what subst nee and whit
ouantity Of them Is required to produce
brain an nerve fierce the physiological
chemist has yet n t dsclarei.
- he O oki' g Of I I'd fas much to do
with it's nutritive value. tough, and
given the same material, two cooks may
achieve entirely different results; for
while the thoughtless n would Irob-
bly, bur the meat and boil soggy pota-
toes, tlat require twice the time that
meliy one, do to digest In her haste to
get IL over,' the intelli ,e,t, conscien-
tious ho%usekeeper woult see th,t pots
ind pans are clean, that the heat Ia prop
erly re ulated, Tire process timed cor
rectly and the meal served In an attrac-
tive way
stsDaintiness In ser rinv a meal has a
tygienic as well as an aesthetic ,alue, for
things which please I Q sens g stimulate
the T ow o the digestive rices and aid
We eat, ut uoon W at we digest
-r' the careful caterer must learn to
group her menus in a way that each meal
will supply all the elements OF which we
have been talking in the PRO er propor-
ton; otherwise a n sided diet may re-
suit that fails OF the necessary balance
II o person consumes a large amount OF
teef or mutton and little vegetable food
tho oiet will be too rich In protein and
poor In carbohydrates.
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