The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1911-10-17

enjoyment of a good meal while the
woman with scientific knowledge does
the same and also considers future
health as well.
You say, many of the girls in school
will not be compelled to cook. My an
sWer is that every woman should
know more than her servant and be
able to direct that servant to prepare
and serve foods which shall be prop
erIy and BEAUTIFULLY combined. Then
to the majority of girls in the lower
schools win have to do the mechanical
part of cooking as well as the scientific
themselves.
In considering the science Of cook
ing let me present a short outline TO
you. Foods are classified, according to
their use in the body, as prOteins, fats
and carbohydrates The office of pro
teids is to build and repair tissues and
they only can do this work. They
may also furnish heat and energy. and
in cases of emergency are capable Of
supplying fat. They differ from the
other food principles in that they con
tain nitrogen, and nitrogen is essential
to life. The principle animal proteids
are found in meat, fish, eggs and
cheese; the principal vegetable pro
teids in cereals, peas, beans and lentilS.
The proteids obtained from animal
foods are more easily digested and
IlOi6 COlIliJlCtbIy dBSOI Dtu llltlH LHOSG
obtained from vegetable foods. Pro
teids are the most expensive foods
and there is often found to be an in
sufficient quantity in dietaries, espe-
cially among the poorer classes. The
growing child suffers more from the
lack of proteid than the adult az
much material is needed for building
as well as repair.
The chief Office Of the carbohydrates
is to furnish heat and energy and store
fat. Starch, the chief source of Carbo-
hydrates, abound throughout the vege-
table kingdom, being obtained from
seeds, roots. tubers and stems Of many
plants. Some examples are cereals
potatoes and rice. They arc tn
cheapest kinds Of foods and are verl
apt to be taken in excess. Sugar, an
other source of carbohydrates, is oxi-
died ore readily than starch and on
account of its cheapness and complete
absorption when taken in combination
and moderation makes a desirable
quick fuel food. Sugars are more
rapidly oxidiZed than starch and are
often compared to the quick fash of
heat from pine wood, while starch is
likened to the longer continued heat
from hard wood. The starches fur
nish the necessary bulk to our foods
and aid in that they are proteid
sparers.
lAe lGlS anu OltS riSO IuTIllEH meat
and energy and constitute the adipOsF
tissue Of the body. They are an ex.
pensive concentrated food Welding
IA times as much energy as an equa-
weight of carbohydrates.
Water constitutes about two thirds
of the weight of the body and enters
into the composition Of all the tissues
and foods. To keep the necessary
proportion a large quantity must be
ingested-at least five cUpfuls should
be taken daily.
Mineral matter is necessary for the
building of tissues, being found prin-
cipally in the bones and teeth. II AIDS
in the digestion of foods, and also as
sists in the diffusion Of the fluids of
the body. Phosphate of lime is the
mineral basis of bones. Sodium chic
ride. common salt. IS found in all the
tissues AMI secretions Of the body. s
suffi Gent quantity is obtained from
our foods for the body's need. but til
average person, however. should take
an additional quantity as a condiment
thus stimulating the appetite and in
crossing the flow of gastric Juice
The familiar comparison between the
body and the locomotive engine serves
as a forcible illustration for studying
the fuel value of foods. Food furnishes
fuel 10 supply heat and energy for the
body as coal and wood do for the loco
motive i ne 1000 not only does this
work. but It must also build and repair
the human structure. while the loco
motive is not capable OF making its
own repairs. The subject Of the fuel
value Of food is Of such great import
ance that within the last few years
much time has been devoted to ex-
periments along this line and results
furnish much knowledge to aid US in
correct feeding. The latent energy in
different foods has been deterrind hv
their oxidation outside Of the BODY.
The calorie is the unit mes sure OF heat
used TO denote the energy giving power
of food. II has been determined BY
these experiments that a man of aver
age weight at moderate work REQUIRES
about three thousand caloris daily. In
arranging menus for families it is
necessary TO consider the sort Of work
which the individual members perform
"a dinner consisting of baked beans.
roast pork. bread and cheese would be
possible Of digestion for a man at hard
labor, while one working at some
sedentary Occur alton would experience
considerable discomfort, as without
heavy exercise it would be exceedingly
slow and difficult Of digestion. In
PLANNING & meal IL is necessary not
only to decide what food materials will
furnish the needed nutrients in right
amounts to meet the demands Of the
different members Of the family. but
We must see that We do not choose too