The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1918-10-09
NEED FOR
KNOWLEDGE OF
FOOD PRINCIPLES


II the ~menumaker is to guard her
household against the ills hat fol
low from incorrect diet. it is neces-
sary that she have a workable knowI-
edge Of food principles.
There are five important food prin-
clples: the proteins. carbohydrates.
fats. minerals. water. OF the pro-
teins there are hundreds and hun
dreds Of kinds but all alike In the one
principle OF furnishing nitrogen to the
body and hence the only food princi-
pie that has to do with the building
Of the tissues. usually thought of as
the lean part OF the muscles. Excess
slve eating OF this type of food gives
undue work for the kidneys and thus
follows the ailments known as Bright's
disease and because Of the presence
or uric acid in cases Of rheumatism.
this too. has been attributed TO the
red meats which contain uric acid.
Among the proteins. are meat. fish.
eggs. milk. dried beans and peas.
While they differ in some particulars
they still are alike IN this quality of
body building. They are different in
ease if die%estibiity so that meats are
not recommended for children but milk
and eggs instead.
The fats serve the purpose of furn-
ishing the body with fuel. heat or en-
ergy. Their value has often been mis-
construed. 1t is not an uncommon
expression to hear some one say to
another. We'll. o look stout and
Well" 1t is muscle that Is indicative
OF health and surplus fat must be TAX
en- as an indication of overeating of
fats or carbohydrates. Excess fat is
not thrown OF from the body by the
kidneys as are the proteins. but IS
stored in the body as fat OF the par
~ticular individual using such food. The
fats are represented in the form OF
butter. ol-eomargarine. olive oil, corn
oil. vegetable oils, animal fats. as lard.
or suet and OF all the food principles
should be least used in the ideal diet
The carbohydrates which include the
sugars and starches are close cousins
to the fats. so far as their contribution
to the body is concerned. They Civ it
heat or energy but in a less condensed
form.
They are different also in that they
are easily digested and apt to fer
ment quickly. Their overuse brings on
80 A<'a1E tR' ~ 6A&LELEc- / Is
thon that the sufferer must avoid such
foods as are rich in sugar or starches.
the latter Of which are converted into
sugar during digestion.
After the sugars and starches have
been digested they as other food prin-
ciples must be taken care Of by the
cells Of the body tina select and elm
mate using the particular material
that only the cells themselves know
how to rebuild or use.
These three food principles were IN
til recently given consideration in the
feeding Of the family. Later investi-
cations rave proved that there is an
other and another Of quite equal i'm
p%ortance - the minerals. and water;
the minerals because they are reg
ulators Of processes of digestion and
OF rebuilding and assimilation. and the
water because 1t Is such a large factor
in bringing about foods in solution.
The minerals are largely found in
the fresh vegetables and fruits. as al
so is water.
1t is this need Of minerals found in
vegetables and fruits that has given
grounds for canning all over the L.
S.. as has been done in the past few
years.
With the knowledge OF the nature
OF different kinds of foods. the menu
maker has a basis for balancing the
meal and this is just as vital to health
as the previous knowledge. In fact
the balancing is one more Of the
vital steps in a correct diet.