The following tables show the average per cents, of the
diflFerent Salts or Mineral Matters, found in the solid tissues
and in the fluids of the body.
Table A.
Solid Tissues.
C
a5
1
d
CQ
'^
c
1
C/5
Percentage of Salts.
Sodium Chloride,
10.59
4.74
13.00
Potassium,
Soda,
2.35
10.69
14.51
19.50
44.33
Potash,
34.40
34.42
25.23
1.30
9.60
Lime,
37.58
1.99
0.77
3.61
1.90
7.48
Magnesia,
1.22
1.45
1.22
0.20
1.90
0.49
Iron Oxide,
2.74
3.20
7.28
Chlorine,
2.58
Fluorine,
1.66
Phosphoric Acid (free)
9.15
" combined,
53.31
48.13
39.02
50.18
48.50
27.10
Sulphuric Acid,
0.75
0.92
1.4
2.54
Carbonic Acid,
5.47
Silicic Acid,
0.81
0.12
0.27
0.17
Phosphate of Iron,
1.23
APPENDIX
91
Table B.
Fluids of the Body.
1
-?
o
s
S
a
a
5
S
§
i
Percent, of Salts.
Sodium Chlo.,
58.81 72.88 17.3674.48 67.28
10.73!27.70
Potassium,
29.87
26.33
Soda,
4.15
12.93
3.55
10.35
1.33
36.73
Potash,
11.97
2.95
22.36
3.25
13.64
21.44
4.80
Lime,
1.76
2.28
2.58
0.97
1.15
18.78
1.43
Magnesia,
1.12
0.27
0.53
0.26
1.34
0.87
0.53
Iron Oxide,
8.37
0.26
10.48
0.50
0.10
0.33
Chlorine,
Fluorine,
Phosp.Acid (free),
" combined
10.23
1.73
10.64
1.09
11.21
19.00
10.45
Sulphuric Acid,
1.67
2.10
0.09
2.64
6.39
Carbonic Acid,
1.19
4.40
2.17
8.20
11.26
Silicic Acid,
0.20
0.42
1.27
4.06
0.36
Phosp. of Iron,
By a study of the foregoing tables, the pupil will learn
what mineral salts enter into the bodily tissues and the
fluids, and in what relative proportions; and from this may
select the food-stuffs best serving the purpose of building
Up and repairing the different parts of the body.
92 DOMESTIC SCIENCE
B.
The Menu for each meal should be selected with the
greatest care, based upon scientific knowledge. By the ex-
pression, "A well balanced meal," is meant a meal for
persons in the ordinary walks of life; those who labor in
ordinary avocations; not a meal for the excessively active,
nor for the excessively idle. Neither does it have in view
the growing child, or the emaciated convalescent. No ex-
tremes are meant. No fixed rules for feeding can be given.
Growing children, building muscle, and, by their excessive
activities, wearing out muscle, need about as much protein
as a daily laborer; yet care should be exercised that they are
Comparison of the Muscle-Making Values of
Some Common Food-Stuffs. Protein
Beef, round,
Mutton, leg,
Beef, loin,
Beans,
Beef, rib.
Ham, smoked.
Codfish, dressed,
Oatmeal,
Eggs,
White flour.
White Bread, ^B
Cornmeal, ■■
Rice, ■■
Oysters, ■
Milk, unskimmed, Hi
Milk, skimmed, g
Potatoes, K
Butter, I
Sugar,
Fig. 96.
Basep pn the Gpvt, Analysis, U, S. Agricultural Dept.
APPENDIX 93
not fed proteids to excess. Only the wise mother's care
can determine the proper proportion for her child's diet.
The same is true of all the other food principles. It must
be remembered that it is not the amount taken into the
stomach, but the amount digested, that is available in the devel-
opment and repair of muscle, the production of heat and en-
ergy, or the growth of the solid tissues. Over-feeding should
be avoided; the sin of commission equals the sin of omis-
sion in many cases, and sometimes bears the balance down.
Page 40
Presented as published in 1911. 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.
The following tables show the average per cents, of the
diflFerent Salts or Mineral Matters, found in the solid tissues
and in the fluids of the body.
Table A.
Solid Tissues.
C
a5
1
d
CQ
'^
c
1
C/5
Percentage of Salts.
Sodium Chloride,
10.59
4.74
13.00
Potassium,
Soda,
2.35
10.69
14.51
19.50
44.33
Potash,
34.40
34.42
25.23
1.30
9.60
Lime,
37.58
1.99
0.77
3.61
1.90
7.48
Magnesia,
1.22
1.45
1.22
0.20
1.90
0.49
Iron Oxide,
2.74
3.20
7.28
Chlorine,
2.58
Fluorine,
1.66
Phosphoric Acid (free)
9.15
" combined,
53.31
48.13
39.02
50.18
48.50
27.10
Sulphuric Acid,
0.75
0.92
1.4
2.54
Carbonic Acid,
5.47
Silicic Acid,
0.81
0.12
0.27
0.17
Phosphate of Iron,
1.23
APPENDIX
91
Table B.
Fluids of the Body.
1
-?
o
s
S
a
a
5
S
§
i
Percent, of Salts.
Sodium Chlo.,
58.81 72.88 17.3674.48 67.28
10.73!27.70
Potassium,
29.87
26.33
Soda,
4.15
12.93
3.55
10.35
1.33
36.73
Potash,
11.97
2.95
22.36
3.25
13.64
21.44
4.80
Lime,
1.76
2.28
2.58
0.97
1.15
18.78
1.43
Magnesia,
1.12
0.27
0.53
0.26
1.34
0.87
0.53
Iron Oxide,
8.37
0.26
10.48
0.50
0.10
0.33
Chlorine,
Fluorine,
Phosp.Acid (free),
" combined
10.23
1.73
10.64
1.09
11.21
19.00
10.45
Sulphuric Acid,
1.67
2.10
0.09
2.64
6.39
Carbonic Acid,
1.19
4.40
2.17
8.20
11.26
Silicic Acid,
0.20
0.42
1.27
4.06
0.36
Phosp. of Iron,
By a study of the foregoing tables, the pupil will learn
what mineral salts enter into the bodily tissues and the
fluids, and in what relative proportions; and from this may
select the food-stuffs best serving the purpose of building
Up and repairing the different parts of the body.
92 DOMESTIC SCIENCE
B.
The Menu for each meal should be selected with the
greatest care, based upon scientific knowledge. By the ex-
pression, "A well balanced meal," is meant a meal for
persons in the ordinary walks of life; those who labor in
ordinary avocations; not a meal for the excessively active,
nor for the excessively idle. Neither does it have in view
the growing child, or the emaciated convalescent. No ex-
tremes are meant. No fixed rules for feeding can be given.
Growing children, building muscle, and, by their excessive
activities, wearing out muscle, need about as much protein
as a daily laborer; yet care should be exercised that they are
Comparison of the Muscle-Making Values of
Some Common Food-Stuffs. Protein
Beef, round,
Mutton, leg,
Beef, loin,
Beans,
Beef, rib.
Ham, smoked.
Codfish, dressed,
Oatmeal,
Eggs,
White flour.
White Bread, ^B
Cornmeal, ■■
Rice, ■■
Oysters, ■
Milk, unskimmed, Hi
Milk, skimmed, g
Potatoes, K
Butter, I
Sugar,
Fig. 96.
Basep pn the Gpvt, Analysis, U, S. Agricultural Dept.
APPENDIX 93
not fed proteids to excess. Only the wise mother's care
can determine the proper proportion for her child's diet.
The same is true of all the other food principles. It must
be remembered that it is not the amount taken into the
stomach, but the amount digested, that is available in the devel-
opment and repair of muscle, the production of heat and en-
ergy, or the growth of the solid tissues. Over-feeding should
be avoided; the sin of commission equals the sin of omis-
sion in many cases, and sometimes bears the balance down.