The Bourbon news. [volume] (Paris, Ky.) 1895-19??, 1914-04-07

OMANll4 can never be elevated until we
il 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 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
pletee support of man. he will become incapable of
producing the results upon which his earning ca
paclty 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 the thirteen elements found
in the body: oxygen, 62H per cent; hydrogen, 10
per cent; carbon, 2lH per cent nitrogen per cent
calcium, potassium phosphorus, sulphur, chlorine
sodium, magnesium, iron and hourine, 3 per cent.
The food taken into the body must contain the
elements found therein in order to sustain it, and
cent 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:
Inoro.n;c Mineral matter.
i"oi game Water.
Organic e53Sosyarates
Fats and oils.
Protein forms tissue (muscle tendon etc and
fat) and serves fuel; fat forms fatty tissue (not
muscle etc. and serves fuel; carbohydrates are
transformed into fat and serve as fuel all of which
yield energy in form of heat and muscular strength
Acohol does not form tissue, but does serve as
fuel; tea and coffee (then etc. do not form tissue
do not serve 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, fish, cereals beans lem
tbs and peas are 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
caseln IN peas beans and lents; and in the wheat
gutne; geatne IN the bones and griste 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
The diet of one in normal condition should be
regulated by age sex, occupation climate and season
For instance, child should not have starchy food
until the teeth appear, as before this period there
are no ferments developed 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 aborer needs quantity and for
the reason that ne 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 (HaO) is of the utmost importance and
very necessary, but it should be free from disease
germs In the cities this matter is taken care of bv
the health officer, and those of the rural communi-
ties Will prot greatly by keeping clean their csterns
wells etc. Soft water is best for use in the house
hold as it is free from salts and lime Water freezes
at 81 degrees F. and bois at 212 degrees F. but in
high altitude it boils at lower Temperature AS
best for medical purposes. One should drink plenty
OF water between meals, but not while eating as It
prevents the gastric juices of the mouth from per-
forming their proper function in the digesting of
the starchy foods.