The bee., 1914-04-10

UMANlI1 can never be elevated until we
teach men and women how to live. Homes
will be made happier by doing away with
the slavery of the stove. We must work on the
unit of the family in order to develop this simple
art of nutrition.
We may regard food as the power of life upon
which the power of man to sustain himself wholly
depends, and if the measure or the quantity of food
is not rightly adjusted to the conditions of complete
nutrition, both manual and mental efficiency of man
will be impaired. If the force which is generated
by the assimilation of food is inadequate to the COM
plete support of man, he will become incapable Of
producing the results upon which his earning ca
pacty depends Therefore since life is conversion
of force, care must be taken in supplying the body
with the proper conversion of force.
The body must be sustained and nourished by
food. The following are the thirteen elements found
in the body: oxygen, 62H per cent; hydrogen, 10
calcium, potassium, phosphorus, sulphur, chlorine,
sodium, magnesium, iron and hourine, per cent.
The food taken into the body must contain the
elements found therein in order to sustain it, and
make the child grow, and supply the adult with suf
cient energy for his daily work. A chemical change
is brought about in all foods by the digestive system
before it can be utilized by the body.
There are two classification of foods:
,.-,;. Mineral matter.
Proteid.
Organic Carbohydrates.
Fats and oils
Protein forms tissue (musce, tendon, ETC., and
fat) and fuel fat forms fatty tissue (not
muscle etc. and serves as fuel; carbohydrates are
yield energy in form of heat and muscular strength
Alcohol does not form tissue, but does serve as
fuel; tea and coffee thein, etc. do not form tissue,
do not fuel extractives (meat extract beef
tea) do not form tissue, do not serve as fuel and
these have various actions upon brain and nerves.
Milk, eggs, cheese, meat, hsh, cereals, beans, len
tils and peas all tissue builders, albumin being
the principal constituent of the proteid matter.
This important substance is known as albumin IN
the egg; casen in the milk and cheese; vegetable
casein in peas beans and lentils and in the wheat
glune; gelatine in the bones and grstle in the meat
The carbohydrates supply heat and maintain our
energy; they are found in the starch, sugars, oils
and fats. We get salts from the mineral matter.
Diet
The diet of one in normal condition should be
regulated by age sex, occupation climate and
For instance, child should not have starchy food
until the teeth appear, before this period there
no fermens developed to digest such food. Less
food is required by women than by men. Brain
workers should take easily digested foods, such as
eggs, fish, etc. The laborer needs quantity, and for
the reason that he is out in the open air foods like
corned beef cabbage, cornbread etc, do not overtax
his digestion. In old age the diet must again be-
come simple.
Water (H,O) is of the utmost importance and
very necessary, but it should be free from disease
germs In the cities this matter is taken of by
the health officer, and those of the rural communi
ties will profit greatly by keeping clean their cisterns,
wells, etc Soft water is best for use in the house
hold, it is free from salts and lime Water freezes
at 81 degrees F. and boils at 2l2 degrees F. but in
high altitude it boils at lower temperature. As
distilled water contains no organic impurities, II is
best for medical purposes One should drink plenty
of water between meals, but not while eating, It
prevents the gastric juices of the mouth from per-
forming their proper function in the dgesting of
the starchy foods.