Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-05-18
Protein In the Diet.

Protein IN the Diets
From the Domestic Science Department, UNI
versity Of haine.j
Our bodies are very much like any
machine, both must be kept In good re-
pair and supplied with fuel from which
TO derive their power or energy. SO .
food Is any substance which will build
new tissue or repair worn-out tissue and
also yield this energy for muscular and
nervous activities.
All foods are made up of ono or more
of the five constituents called food prin-
ciples. These are protein, fat, csrbohy-
drate, (sugar and starch) water and min
eral matter. The tissue builders are
the proteins, mineral matter and water.
The energy producers are fats, caroohy-
drates and proteins.
Protein is derived from both animal
and vegetable foods. The animal FOODS
as meat, fish, poultry, milk, cheese and
eggs offer the largest source although
much may we'll be derived from the
vegetable foods, AZ the dried iegumes,
cereals and nuts. The purest form OF
protein Is the white Of egg, other types
are casein or curd from milk, the lean
muscle fibre from meat and gluten from
wheat. Protein Is the most important
food principle. 1t is absolutely essen
tial to the body structure and forms the
basis for all the muscles. 1t Is also the
most expensive item in our diet.
The body must have definite amount
of protein per day, which for the adult
in health 10 fairly constant. Authori-
ties differ somewha upon this amount
but there is no doubt that one hundred
and eighteen grams per day or approx
imately one.fourth pound 10 sufficient
for the average person engaged In mus
cular work. The old idea that people
doing heavy muscular work needed
large amounts Of protein, especially
meats has been disproven. What Is &C
tually needed is more of the principal
energy producers, namely fats and car
bob drates. Large amounts OF protein
are responsible for great deal OF III
health. Meat Is the most expensive
source Of protein and much less Is need
ed in the diet of the average American
family. 1t is not necessary to serve
meat three times q day. Meat served
once day, supplemented by other pro-
teiu foods is sufficient to keep the body
of the healthful adult in good condition.
The cheaper cuts of meat may we'll be
utilized. They are just as nutritious as
the better cuts and cost q great deal
less, but require long, slow cooking.
Milk is not q beverage, but a true
food. 1t has been shown that milk sell
ing for seven or eight cents q quart is
q cheaper source of protein than any OF
the animal foods except cheese, very
cheap meat and salt fish. Skim milk
usually costs less than half as much as
whole milk and furnishes protein four
times as cheaply as beef. The fat which
1t lacks may readily be supplied by 9th
or foods.
Eggs should hold place equally i'm
portant with milk. They are very east.
~ digested and thoroughly absorbed BY
the body. 1t is true economy for the
family of very moderate means to serve
fresh eggs one meal a day in place Of
meat.
Dried legumes are the cheapest source
Of protein and pound per pound yield
larger amounts of protein than any 9th
or food, and there is no dietary in which
they may not profitably fiud place.