The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-01-15
Home Course
In Domestic
Science
H.--SeIection of Food.
BY EDITH G. CHARLTON.
In Charge of Domestic Economy Iowa
State College.
Copyright 1910. BY American Press
Association.

IT% HE wise selection OF food, 10 suit
the individual needs or each
member or the family. requires
the consideration OF at least
these three questions:
I. Is the food nutritiousi
2. Is the food comparatively easy TO
digestY
3. Is the food reasonable In cost?
The subject is SO important that II
should engage the heart and head as
well as the hand OF the woman who
presIdes over family. II Is sufficient
ly important. too. 10 demand some
thought from every individual who
values his good health and general
well being. IL has been frequently
stated by physicians and philanthro-
pists that three-fourths OF the sickness
In the world. one-haIf the drunkenness
and a large percentage OF the crime
have had their beginning and their
cause In poor food and bad cooking.
This being the case. can there be any
topic OF greater value for our lesson
this week than the very old question,
What shall we eat?"
First | should like TO impress upon
my readers that I'VE eat TO i've rath-
er than ''live TO eat;" that. while there
should be genuine pleasure in the sim
Pile act OF eating. this pleasure ought
TO be experienced when the food is OF
simple variety. The pleasure is a GER
tainty when the food has been cure
fully and appetizingly prepared and
when hunger is a companion Mt the
meal. The appetite which relishes
only expensive foods and foods out OF
season Is abnormal and Is certain to
bring disaster 70 its possessor. This
disaster may be an attack OF rheuma-
tism or some form OF dyspepsia. or II
may be depleted bank account.
What Food ls.
In order TO fulfill It's office food must
either build and repair tissue or IL
must give heat and energy to the body.
and 1t should do these things at as lit
tie unnecessary expense OF physical
energy as possible. According TO It's
function all kinds OF food are divided
into Eve classes. These are the tissue
building foods. the fat foods, starches
and sugars, mineral matter and water.
Each one OF these classes has its par
ticular duty TO perform for the body
and therefore has Its especial place on
the daily bill OF fare. Any food mate
rial, no matter how simple and well
known or how rare. contains two or
more OF these Eve classes A few OF
the standard materials contain all FIVE
classes.
For instance. what do we find In a
loaf OF bread7 A great deal OF starch
and some gluten from the four, little
fat from the -four and more II II has
been added In the making. some min
eral matter and about 80 per cent OF
water. Meat also has fat. mineral
matter and substance found In the
lean part which Is called proteid and
which Is the tissue building property
OF the meat The elements which com.
pose these different classes OF food cor
respond with the elements In the body;
hence their necessity. IL Is chiefly
from the food which we eat that we
opAdAu lhOnC etthtutn NulNh uit ucN-
essary for the support OF life and the
functions OF the body
The Duty Of the Five Glasses.
Now that we have seen what an Inn.
portant place In life our daily food oc.
cuples let us endeayor 10 learn 20
which class or classes certain com.
monty used foods belong The tissue
building foods. or the proteld foods.
are not numerous, but so important
are they that life cannot be sustained
for any length OF time without them.
This class OF food has been given the
name proteid. a word meaning FIRST
or ''pre-eminent. because II alone OF
the Eve classes II able 20 build tissue
and TO repair the daily waste OF the
cells OF the body The proteids alone
contain nitrogen. and nitrogen Is one
OF the elements necessary 20 life. The
following table Classics some Of our
common foods according 10 their prin.
cipal constituents. also gives their
source and use In the body:
SOURCE AND USE OF THE CHIEF FOOD
CONSTITUENTS.
Meats Csg In rHK
Fish BoDr.
EfE Build
4 ~. Tissues
Peas Repair Daily
Beans Waste OF
Gluten In Flour Tissue
TAI o. Meats S nS f Heat