building. They are composed of nitrogen, carbon, hydro-
gen, oxygen, sulphur, and in some cases phosphorus and
iron. Since they vary in their completeness as to the ele-
ments necessary for body-protein building, they are graded
as shown below.
The chief sources of proteins are:
A. Complete proteins (ade-
quate for building body^
proteins)
Milk.
Cheese.
Eggs.
Muscle of beef, veal, lamb, pork,
poultry, fish, shellfish.
Nuts.
B. Less complete proteins (i^o^fwheat
adequate alone for building< q„_„ *
body proteins) (.
C. Incomplete proteins^ 1^ than wheat and corn,
fZm grade I) "^"^ . 1 ^^^^^^^ ^eans, lentils).
D. Protein-sparer; not ^ f Cr9]i^f\u(-
builder of body proteins. ... [^^e^atme.
Of all the protein foods, milk is of greatest importance
because of the character of its proteins and its richness in
other essential food materials. This is true especially in
regard to diets for children.
IV. Fats and Lipoids are compounds of carbon, hydrogen
and oxygen; lipoids differ from the fats proper, in that they
contain a nitrogen or nitrogen and phosphorus radicle,
making them of special value in growth processes — these are
such as fats in milk, egg yolk, nerve and brain tissues.
Fats are sources of heat and energy and are much more
concentrated in fuel material than the carbohydrates and
proteins; they are stored as fatty tissue in the body where
they may serve as a reserve fuel supply, and also act, as an
insulating medium, in the regulation of temperature.
The chief sources of fats are:
A. Animalfats../^^^^; ,
\Meat fat — beef, lamb, pork, etc.
4
CANADIAN COOK BOOK
B. Vegetable fats
Nuts, nut oils.
Germs of grains (cereal oils — as corn
oO).
Olive oil, cocoanut oil.
V. Mineral Salts are the compounds of a number of
mineral elements which enter into body composition; of
the elements, those which require special consideration in
matters relating to diet are iron, calcium and phosphorus;
an adequate supply of these from foods is considered to be a
safe guarantee of the requirement of others, as magnesium,
potassium, etc. Sodium is added to foods as sodium chloride
(salt) for flavoring; in some special cases, the iodine re-
quirement is not met in the ordinary diet.
The chief sources of mineral matter are:
B. Fruits.
C. Milk, which is a most valuable source of lime and phos-
phorus and is therefore of prime importance in diets for
children.
D. Meats — the juice of red meats furnishes considerable
iron, which is lacking in milk.
Modern manufacturing processes (used in the prepara-
tion of such foods as cereals, of which a large proportion of
the average diet is composed), result in a considerable lessen-
ing of the mineral content by the removal of the germ and
bran; therefore an adequate diet contains an abundance of
those other foods which may replenish that loss — such foods
as milk, fruits, leaf vegetables.
VI. Vitamins are the subject of extensive investigation
and, up to the present time, are better known because of
their absence than their presence. A diet may be adequate
in all other respects, but, because of a lack of vitamins may
be the cause of one of a number of "deficiency diseases."
Very little is known of their composition, but research
workers have given us much valuable data as to the foods
which may be termed protective foods" because of their
vitamin content.
A. Vegetable foods. . .
Page 3
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
building. They are composed of nitrogen, carbon, hydro-
gen, oxygen, sulphur, and in some cases phosphorus and
iron. Since they vary in their completeness as to the ele-
ments necessary for body-protein building, they are graded
as shown below.
The chief sources of proteins are:
A. Complete proteins (ade-
quate for building body^
proteins)
Milk.
Cheese.
Eggs.
Muscle of beef, veal, lamb, pork,
poultry, fish, shellfish.
Nuts.
B. Less complete proteins (i^o^fwheat
adequate alone for building< q„_„ *
body proteins) (.
C. Incomplete proteins^ 1^ than wheat and corn,
fZm grade I) "^"^ . 1 ^^^^^^^ ^eans, lentils).
D. Protein-sparer; not ^ f Cr9]i^f\u(-
builder of body proteins. ... [^^e^atme.
Of all the protein foods, milk is of greatest importance
because of the character of its proteins and its richness in
other essential food materials. This is true especially in
regard to diets for children.
IV. Fats and Lipoids are compounds of carbon, hydrogen
and oxygen; lipoids differ from the fats proper, in that they
contain a nitrogen or nitrogen and phosphorus radicle,
making them of special value in growth processes — these are
such as fats in milk, egg yolk, nerve and brain tissues.
Fats are sources of heat and energy and are much more
concentrated in fuel material than the carbohydrates and
proteins; they are stored as fatty tissue in the body where
they may serve as a reserve fuel supply, and also act, as an
insulating medium, in the regulation of temperature.
The chief sources of fats are:
A. Animalfats../^^^^; ,
\Meat fat — beef, lamb, pork, etc.
4
CANADIAN COOK BOOK
B. Vegetable fats
Nuts, nut oils.
Germs of grains (cereal oils — as corn
oO).
Olive oil, cocoanut oil.
V. Mineral Salts are the compounds of a number of
mineral elements which enter into body composition; of
the elements, those which require special consideration in
matters relating to diet are iron, calcium and phosphorus;
an adequate supply of these from foods is considered to be a
safe guarantee of the requirement of others, as magnesium,
potassium, etc. Sodium is added to foods as sodium chloride
(salt) for flavoring; in some special cases, the iodine re-
quirement is not met in the ordinary diet.
The chief sources of mineral matter are:
B. Fruits.
C. Milk, which is a most valuable source of lime and phos-
phorus and is therefore of prime importance in diets for
children.
D. Meats — the juice of red meats furnishes considerable
iron, which is lacking in milk.
Modern manufacturing processes (used in the prepara-
tion of such foods as cereals, of which a large proportion of
the average diet is composed), result in a considerable lessen-
ing of the mineral content by the removal of the germ and
bran; therefore an adequate diet contains an abundance of
those other foods which may replenish that loss — such foods
as milk, fruits, leaf vegetables.
VI. Vitamins are the subject of extensive investigation
and, up to the present time, are better known because of
their absence than their presence. A diet may be adequate
in all other respects, but, because of a lack of vitamins may
be the cause of one of a number of "deficiency diseases."
Very little is known of their composition, but research
workers have given us much valuable data as to the foods
which may be termed protective foods" because of their
vitamin content.
A. Vegetable foods. . .