The Yale expositor., 1914-07-23
LESSONS IN
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DOMESTIC SCIENCE
Prepared by the
Agricultural Department
WASHINGTON, D. c.
IMPORTANCE OF CLEANLINESS

Cleanliness in the care of food
means not only the absence OF visible
dirt, but freedom from undesirable or
ganisms, and from worms and para
sites If food Is exposed to dirt at
any stage OF its preparation, disease
germs and other dangerous substances
can easily get IN. The bacteria of
typhoid fever sometimes find their
way into drinking water and oysters.
and those OF typhoid and scarlet few
ers and diphtherka into milk. Celery
and lettuce grown in soil containing
typhoid germs have been thought to
convey this disease. Food materials
may also contain parasites, like tape
worm or trichinae in meat. Vegetables
and fruits may become contaminated
with eggs of numerous parasites from
the fertilizers applied to them. Raw
fruits and vegetables should always be
thoroughly washed before serving, If
there is any doubt as to their clean
Illness. If the food Is sufficiently
heated in cooking all organisms are
killed.
Sometimes food undergoes decom-
position causing illness when eaten
usually called ptomaine poisoning
though II is probably more often a
poisoning due to certain mfcro-organ-
isms accidentally present in the food
and taken into the body with it.
Poisoning by animal and vegetable
foods. both have been caused in this
way. Cooking sterilizes food. but II
can become contaminated after II is
cooked Every effort should be made
to secure clean food, and = make
sure II remains clean after we get It.
The Importance of this can hardly be
overestimated.
In some cases il has been found
that foods are adulterated with COM
pounds injurious TO health. but adul-
teration in which harmless articles OF
inferior cost or quality are added is
more common.
Attractive and suitable ways of
serving food have a usefulness be-
yond their aesthetic value. Everyone
knows that a feeble appetite is often
tempted by a tastefully garnished
dish, when the same material care
lessly served would seem quite I'M
palatable.
All persons are alike in that they
must have protein for the building and
repair of the body, and fats and car
bohydrates to furnish IL with heat and
energy, but individuals differ in the
amounts and proportions they require.
An average man at moderately active
work as a carpenter or a mason,
needs more food than a man at Sc
dentary employment. The demands
for food are variable, increasing or
decreasing with the increase or de-
crease OF muscular work, or as the
other needs of the person change.
The theory is advanced from time
to time that one or two meals a day
are preferable to the three commonly
served in this country. If the same
amount of food is to be eaten 1t is
hard to see the advantage of two
very hearty meals over three ordinary
ones. Moderate quantities OF food
taken at moderate intervals are APP
parently more easily and completely
digested than larger quantities taken
at long intervals. If the food ordi-
narily taken is considered excessive,
and the aim is simply to reduce the
amount, 1t would seem more sensible
TO make all meals lighter than to leave
one out. The very fact that the Gus
tom of eating a number of meals a
day has so long been almost univer-
sal indicates that II must have some
advantages which instinct, based upon
experience, approves and justifies.
The cheapest food is that which
supplies the most nutriment for the
least money. The most economical
food is that which is the cheapest
and at the same time best adapted to
the needs OF the body.
1t is quite evident that the market
price of food materials is not regu-
lated by their actual value for nutri-
ment. For instance, an ounce OF
protein or fat from the tenderloin OF
beef is no more nutritious than that
from a round or a shoulder, but II
costs considerably more. The agree
ableness of food to the buyers fancy
has much to do in deciding the cur
rent demand and selling price. Ami
NAL foods, such as meat, fish and milk,
and vegetable foods, such as cereals,
fresh fruits and so on, all are whole
some and useful. II Is a common
custom to depend on animal foods
quite largely for supplying protein
and fats. Carbohydrate comes almost
entirely from vegetable foods
There is a difference in the cost OF
nutrients in foods already prepared
for use, and in the same materials
not so prepared. For instance, wheat
made into ordinary prepared break
fast cereal might contain no more
available protein or energy than the
same wheat made into -four, but the
breakfast cereal costs more than the
flour per pound. AT the same time
the breakfast foods afford a pleasing
variety in the diet. and often require
little or no cooking. thereby saving