Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1914-08-26

lDorothea Beach, Instructor in Home Eco
Monies. at Farmers Week Course, Univer-
sity OF Maine, 1914.
"What shall we have to eat today"
All OF us have had this thought, even il
we have never expressed 1t in words.
Perhaps the thought has been a weary one
because, after planning meals for a long
time in an aimless way, the process is
monotonous. But IL one has an aim and
purpose in planning Ineals, the subject is
full of interest.
Let us think back a bit. Why do we
eat? We eat because we are hungry or
or ought to be. Why are we hungry
Because our human body is a machine
which can do its work only when supplied
with the right kind of fuel. The desire
for fuel shows itself in hunger.
The body is made up of tiny living cells
in which chemical changes are constantly
taking place. Old, worthless material is
thrown out to be replaced by new material
which must be obtained from food. This
food must be OF the right kind to give
back to the body the chemical compounds
which it needs. One of the things which
makes the planning of meals interesting
is 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; second,
to supply new substances so that the body
can grow and can repair body tissues
which have become depleted; third, to
regulate body processes.
Food is made up of proteins, carbo-
hydrstes, fats, mineral salts and water.
Protein food, such as meat, fish, milk,
eggs, cheese, nuts and lentils, contains
high per cent OF nitrogen which is neces-
sary for the formation of tissues. 1t also
supplies energy. Carbohydrates - sugar
and starches-contain no nitrogen and are
fuel foods. Fats contain no nitrogen and
are useful chiefly as fuel. Mineral salts
are found principally in green vegetables,
fruits, milk and eggs. They are very
necessary to the body for they help make
bone and tissue, aid digestion and keep
the body fluids alkaline. Water is found
in all food.
An all-round diet-that is, one which
contains these food materials in the right
proportion-is the best diet for normal,
healthy, human being. Nc rule can be
laid down about the proportion between
vegetable and animal foods because this
proportion must vary with the form in
which the vegetable food is taken and
with the individual. The approximate
proportion is one part uncooked animal
food to three parts uncooked vegeta BILE
food.
In planning and preparing food, certain
general principles should be followed:
1. A mixed diet is the best for
healthy person.
2. Avoid overlooking and undertaking.
8. Have variety in the diet, because
variety and surprise stimulate the diges-
tive juices to their best work.
4. Food must be we'll cooked so that
the digestive organs may get from the food
all the nourishment which is in the food.
8. There must be conditions of cleanIi-
ness in connection with the care, prepare
tion and serving of meals.
1t is essential that hoasekeepers should
have knowledge of food substances, food
values, and the best ways in which to cook
foods for ease in digestion and for obtain
ing the greatest amount OF nourishment
| from the foods.
The department OF agriculture in Wash
| ington and our agricultural department in
this university are constantly publishing
bulletins to help women to this know
ledge. There are also many fine books
which are published by authorities on
these subjects. There is no reason why
| woman should not gain this knowledge
which is absolutely necessary for the
health and efficiency of herself and her
family.