The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1912-01-19

to see them with the X eye. In
fact, they can only be seen with the
aid Of a powerful microscope. These
cells form groups or communities, mus
cles or organs, just as individuals
make UP the town, county or state.
AS. the nation is made UP of a large
number Of states, just so the human
body is made up of many organs, and
the prosperity in either case depends
upon the healthful condition of its
component parts. Each group Of cells
has it's w work to perform and for
the performance of such work it is
necessary to provide suitable food,
which should contain the same ele-
ments of which the body is composed
in order to replace waste and furnish
energy.
The body is composed of twelve
principal elements, viz: carbon, hy-
drogen, oxygen, nitrogen, calcium,
phosphorus, sulphur, potassium, So
dunn, chlorine. magnesia inc iron,
There are a few other elements but
they do not occur in appropriate GUAM
titles. These twelve elements must
be furnished by the food which we eat.
! G. g. Carbon occurs in starchy foods
and sugars, often called carbohydrate
foods. Fats and oils are especially
valuable sources of carbon. Hydrogen
and oxygen usually occur together. as
water and this forms about 70
per cent of the body. Itisoneof
the five food classes. Nitrogen is the
characteristic element of protein foods
and is found in milk, eggs, meat and in
legumes as beans and peas. The fifth
food principle is mineral matter and
Ito this group belongs calcium or lime,
phosphorus, potassium, sulphur, mag
nesium and iron.
The sources of these minerals are as
varied as our food. We obtain lime
from milk, cabbage, caulifower, cell
cry, lettuce, oranges, dried beans and
peas, spinach and turnips. ~Sinceplime
is essential to the health of the bony
structure, and since scientists tells us
that the red marrow of the bones is
really the factory for red corpuseles,
and since the richness OF the blood and
the general nutrition of the body is
SO dependent upon req corpuscles, then
we can see that not only do the bones
form a structure or frame work for
the body, but they are the very basis
Of the body's nutrition.
Sodium and chlorine, which are
known to us in combination as com
mon salt are obtained form the flesh
of animals, milk, carrots. caulifIower.
celery, cheese, egg white, radishes and
spinach.
Every one qnoWs the importance of
iron in the diet. We have but to pick
up a newspaper or magazine@to note
the advertisement of So and Sos
iron tonic guaranteed to furnish red
blood and to be the great panacea for
the race, If prospective purchasers
would eat more prunes, eggs, lettuce
lean meat, whole wheat, green peas and
beans, there would be need for less
patent medicine.
Magnesium is furnished in meats
beans, whole wheat oatmeal, peanuts
peas, rye bran, sweet corn, ETC..
Potassium, commonly called potash
has for it's most important source po.
tatoes, apples, asparagus, bananas
beans, cabbage, celery. mushrooms and
spinach. In surveying the sources Of
all of these minerals one Is struck by
the prominence OF the succulent veg.
etables and fruits; these foods are no
necessarily rich in heat and energy
production, but they are especially
rich in minerals.
AS to the relative proportion Of pro,
TEN foods to heat and energy produc,
ers, there is no set rule to give. Two
of our American authorities arc re.
sponsible for these figures. AtwateI
claimed IL and C%hittendon 1::1t
Many other proportions have beef
2 suggested but if we are enjoying healtl
it Is desirable to let well enough alone
: If, however. one or more members 0
) the family are anaemic or sufferin,
i from indigestion, it is best to IooI
carefully to the diet. For those inter
: ested in further study of this subiee
i farmers bulletin No. 142 and bulletin
r No. 2S, office Of United States expert
ment station, United States depart
ment Of agriculture win be valuabl
sources OF information.
: The total food requirement depends
however, IN season, climate, age, oc
cupation, size and individual taste
We eat more in the fall and winte
d than In the spring and summer. Per
d sons living in cold climates reuuir
: more food than those living in til
n tropics. Infants and old persons re
quire the least food according to sig,
" children and youths the most, for in
10 fants must grow but they do not worl
+ aged persons must provide energy onl
d for lighter tasks and they do not ca
IS to grow, children and youths both gro,
d and work and thus their food require
It ment is higher.
L. nv Al. xn.-n~ .L
% ly protein or meat diet / can only sa
g that beyond the requirements Of til
building and repair OF tissue and what
2 ever is used up in the production I
y heat and energy that protein Is elm
mated from the body. 1t is not store
q up. Carbohydrates and fats are sto,
- ed up for future use. 1t has bee
- proved by experiment q varied ali,
le meets the requirements OF the bod
better than a diet made up Of any or
k class of food
a A talk on nutrition would scarce
,e be complete without d few remarlxs d
IS the diet Of children Children shouj
le eat freely Of eggs and milk. wholeson
of bread and butter. Candy used wit
10 discretion is q good food, but note II
+ word discretion. Too often chiIdre
r permitted to eat candy just befol
A. meals and then go to the dinner tab
with no appetite and leave withol
ID scarcely touching the food. 1t is al.
e. a notable fact that most children WI
~ eat a large amount Of sugar and cam
have extremely poor teeth, and 81
IN feels interested to know why cam
s. should make a child lose his appeti
Or and likewise why candy should eau
pNor teeth as 1t does.