Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-04-21
HOMEMAKERS COLUMN.
on topics Of interest 10 the adiea
n solicited. Address: Editor H0HIhAKI9'


Three Meals . Day.
fDorothes Beach, instructor In Homo Econom
les, at Farmers' Week.
"What shall We have to cot to-dsyP'
All OF 10 have had this thought even u
We have never expressed It In words
Perhaps the thought has been . weary
one because, after planning meals for
long time In An aimless way, the process
In mopotonous. But II ono has an AIN
and purpose In planning m eals, tho sub
ject 10 full Of interest.
Let us think . bit. Why do We eat,
We eat because We are hupgry,-oi
ought to be-. Why arc We hungryi
Because our human body 10 . machine
which can do it, work only when sup
piled with the right kind Of fuel. The
desire for fuel shows itself 10 hunger.
The body 10 made up OF tiny living
cells In which chemical changes are con
stantly taking place. Old, worthless ma
terial 10 thrown ont to be replaced b!
new material which must DO obtained
from food. This food must be OF the
right kind to give back to the body TIT
chemical compounds which 1t needs
One of the things which makes th'
planning of meals interesting 10 to study
the relation between the needs OF The
body and the composition OF food.
Food has three important functions
first, to supply energy to the body; sec
ond, to supply new substances 20 tha'
the body can grow and can repair body
tissues which have become depleted
third. TO regulate body processes.
Food is msde up OF proteins, carbohy'
drates, fats, mineral salts and water
Protein food, such as meat, fish, milk
eggs, cheese, nuts and lentils, contains
high percent OF nitrogen which 10 neces
sary for the formation OF tissues. II
also supplies energy. Carbohydrates
sugar and starches contain no nitrogen
and are fuel foods. Fats contain no nj
tropep and are useful chiefly q fuel
Mineral salts are found principally II
green vegetables, fruits, milk and eggs
They are very necessary to the body To-
they help make bone and tissue, aid di
Restion and keep the body fluids aka
line. Water Is found in all food.
An all-round diet,-that 10, one which
contains these food materials in TIT
right proportion,-is the best diet to-
q normal, healthy, human being. NJ
rule can be laid down about the proper
ton between vegetable and animal food'
because this proportion must vary Will
the form In which the vegetable food u
taken and with tho individual. The ap
proximate proportion is one part un
cooked animal food to three parts I'm
al ya0atohlo food
In planning and preparing food, cor
tain general principles should DO follow
i. A mixed diet is the best for I
healthy person.
2. Avoid overlooking and underfeed
g.. Have variety in the diet becaus
variety and surprise stimulate the diges
tive Juices to their best work.
4. Food must be we'll cooked 80 tina
the digestive organs may get from tn
food all the nourishment which is IN tn
food.
8. There must be conditions Of clean
illness In connection with tho care, prep
aration and serving Of meals.
1t is essential that housekeeper
should have knowledge of food sub
stances, food values, and the best way
iu which to cook foods for ease In diges
ton and for obtaining the creates
amount of pourishment from the foods
The Department of Agriculture IL
Washington and our Agricultural De
partment in this University are constant
" publishing bulletins to help women Il
this knowledge. There are also man.
fine books which are published by au
thorlties on these subjects. There 10 nj
reason why women should not gain thi
knowledge which is absolutely neces
sary for the health and efficiency OF her
self and her family.