The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-11-06

WHICH may O'
measured q,
NJ 4, heat. are pro
duced. and lif'
m. CHRISTIAN Sustained
Foodstuffs art
made of I'VE classes: proteins. car
bohydrates. fats. salts and water
All I'VE In varied proportions art
necessary for normal metabolit
processes In the body.
Sources Of Energy
Only recently have we found that
\ certain chemical substances. which
Y Ne call vitamins. are necessary FOL
Z normal nutrition. Protein. which Il
the chief constituent Of meat and
oggs, Il composed Of the elements
nitrogen. carbon. hydrogen. oxy-
zen, sulphur and phosphorus. It Is
used In the body for building new
tissues and the production OF
energy.
Carbohydrates are composed Of
carbon. hydrogen and oxygen and
form the chief source Of quick en-
cry for the body. They may be
changed chemically into glycogen
70 b stored In the liver and mus
cles for use when needed to pro-
duce energy.
Fats are q third source Of energy.
They provide the chief storehouse
Of energy and heat In the body. Fats
ere composed Of carbon. hydrogen
and oxygen, but contain q smaller
percent Of oxygen than the carbo-
hydrAtes. Fat Is deposited under the
n skin and serves as insulating mate.
rial to conserve heat In the body.
salts and water are important ele-
uaents II every cell. Water 70 Of the
I greatest Importance, Is 1t seems to
carry the principal food and excre.
tory products.
The entire body organism may be
considered an aqueous, or watery.
solution Of what the book says are
colloidal substances. but we should
describe merely as gelatine-like and
Of many varieties.
The solvent action Of water Is Of
great importance in carrying nour.
ishment to all portions Of the body.
salts are necessary to maintain the
oomotlc pressure among the vari-
Gus cavities and to control the acid
base equilibrium. In case that SEN
tonce battles you. remember that
ogmoeis u the property that our It's
sues possess that allows elements to
pass through them In order to
reach that portion Of the anatomy
that needs them.
Salt Il Traflc Cop
IA order to insure that no area is
SUPPLYING too much Of any element
70 another area. something must be
provided to stabilize the inter.
change Of elements. And that Il
what the salts help to do, whether
you understand 1t or not. We Just
have to be thankful that the body
processes keep on without much
xecogn1tion on our part.
The digestion Of food Is q very
complicated chemical process. Pro-
tetns are broken down by the action
q the digestive juices Of the stom.
och and tntestines into amino acids
and other simple forms in which
they are absorbed into the blood.
The fats are changed into fatty
acids and glycerol In the small In.
testines. The resulting fatty acids.
soaps and glycerol are absorbed as
such and carried along by the
lymph ducts.
Carbohydrates are changed into
glucose before absorption and as
such are taken up by all the tissues
Of the body. All this. II you must
know It. comprises the process
known Is metabolism. The fate Of
the various products of digestion
after absorption are: carbohydrates
and fats oxidized to carbon and
water. Carbon dioxide Is excreted
thfough the lungs. Water Is excret-
- through the kidneys. skin and
lmtestineS. The end products Of pro-
.te1nS and salts are excreted through
The kidneys and intestines.
Oxidation Of the carbonaceous
factors In the food produce heat
and energy. When more Is taken In
- food than there Is needed at the
time. Il u stored for future use. Fats
0ro either burned or stored accord.
M 70 the body needs ct the time.
An abundance Of oxygen Is nee
NY Cor al these processes. A
,0nn at rest aheorbs over 23 liters of
'GyQon "a hour. and during the di.
eton q food. from 30 to 20 liters
- &Dl1r arU used. A liter Is o little
0ge than 3 quart. 70 We must have
Gpfy q cxyDsn.