248. Functions of food. — Tissue-building, heat-giving,
force-making ; these are the primary functions respec-
tively of proteids, fats, and carbohydrates. But no one
of them is limited to one kind of work. Have we not
learned that carbohydrates yield energy in the form of
heat as well as of force, and that fats yield both these
and build one kind of tissue besides ? Proteid, a tissue-
builder by reason of its nitrogen, is also, because of its
unoxidized carbon, a fuel food. Thus a temporary lack
of one of these chief classes of foodstuffs is readily
made good by another. Bear in mind, however, that
only nitrogenous foodstuffs build tissue (fatty issue ex-
140 THEORY AND PRACTICE OF COOKERY
cepted); so, while a diet of proteids (with water and
mineral matter) may sustain life, on a diet of carbohy-
drates, or fat, or both, a person would waste away and
die.
249. Food adjuncts are substances not nutritious, but
taken for their pleasant taste or stimulating effect.
Such are spices, flavorings, tea, coffee, and some other
beverages.
250. Fermented liquors (wine, beer, whiskey, gin, etc.)
are taken for the sake of the alcohol they contain.^ In
small doses alcohol yields a little energy. But not all
substances that yield energy in the body are foods, any
more than all combustible substances are fuels. Some
of the latter are dangerous explosives. Some of the
former are poisons ; morphia and carbolic acid, for ex-
ample. Alcohol, like these poisons, is more powerful
for harm than for good. Instead of satisfying a want,
it produces an unnatural craving ; in spite of the feel-
ing of warmth it gives, it really lowers the bodily tem-
perature ; instead of building tissue, it injures it,
particularly that of the nerves and brain. Alcohol is
not, therefore, in the ordinary sense of the word, a food,
although, like other drugs, it may sometimes be used as
a medicine.
1 Beer contains, exclusive of alcohol, less than one-tenth the quantity
of nutritive material contained in an equal weight of bread. It has
been estimated that fourteen cents' worth of beer is equalled in food
value by a little over one cent's worth of bread.
FOOD IN ITS RELATION TO LIFE 141
Section 2. Diet
Simple diet is best, for many dishes bring many diseases. — Pliny.
251. The normal diet is one containing both nitrogenous
and no7i-nitrogenous food. A person limited to proteid
food, such as lean meat, would have to take in more
nitrogen than he needed in order to get enough carbon;
on the other hand, on a diet of rice, he would have to
eat enormously in order to get enough proteid and
fat.
The ability of one kind of food or foodstuff to take
the place of another makes it impossible to say in just
what proportions these should be combined to form a
perfect diet. It has been found that a man at work
keeps well and strong on about the following daily
allowance : —
Proteids, 100 grams (3.5 ounces).
Fats, 50 grams (1.7 ounces).
Carbohydrates, 500 grams (17.5 ounces).
Mineral salts, 30 grams (1 ounce).
Water, 2800 grams (100 ounces, or a little
more than six pints, much of this
being contained in food) .
Page 66
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248. Functions of food. — Tissue-building, heat-giving,
force-making ; these are the primary functions respec-
tively of proteids, fats, and carbohydrates. But no one
of them is limited to one kind of work. Have we not
learned that carbohydrates yield energy in the form of
heat as well as of force, and that fats yield both these
and build one kind of tissue besides ? Proteid, a tissue-
builder by reason of its nitrogen, is also, because of its
unoxidized carbon, a fuel food. Thus a temporary lack
of one of these chief classes of foodstuffs is readily
made good by another. Bear in mind, however, that
only nitrogenous foodstuffs build tissue (fatty issue ex-
140 THEORY AND PRACTICE OF COOKERY
cepted); so, while a diet of proteids (with water and
mineral matter) may sustain life, on a diet of carbohy-
drates, or fat, or both, a person would waste away and
die.
249. Food adjuncts are substances not nutritious, but
taken for their pleasant taste or stimulating effect.
Such are spices, flavorings, tea, coffee, and some other
beverages.
250. Fermented liquors (wine, beer, whiskey, gin, etc.)
are taken for the sake of the alcohol they contain.^ In
small doses alcohol yields a little energy. But not all
substances that yield energy in the body are foods, any
more than all combustible substances are fuels. Some
of the latter are dangerous explosives. Some of the
former are poisons ; morphia and carbolic acid, for ex-
ample. Alcohol, like these poisons, is more powerful
for harm than for good. Instead of satisfying a want,
it produces an unnatural craving ; in spite of the feel-
ing of warmth it gives, it really lowers the bodily tem-
perature ; instead of building tissue, it injures it,
particularly that of the nerves and brain. Alcohol is
not, therefore, in the ordinary sense of the word, a food,
although, like other drugs, it may sometimes be used as
a medicine.
1 Beer contains, exclusive of alcohol, less than one-tenth the quantity
of nutritive material contained in an equal weight of bread. It has
been estimated that fourteen cents' worth of beer is equalled in food
value by a little over one cent's worth of bread.
FOOD IN ITS RELATION TO LIFE 141
Section 2. Diet
Simple diet is best, for many dishes bring many diseases. — Pliny.
251. The normal diet is one containing both nitrogenous
and no7i-nitrogenous food. A person limited to proteid
food, such as lean meat, would have to take in more
nitrogen than he needed in order to get enough carbon;
on the other hand, on a diet of rice, he would have to
eat enormously in order to get enough proteid and
fat.
The ability of one kind of food or foodstuff to take
the place of another makes it impossible to say in just
what proportions these should be combined to form a
perfect diet. It has been found that a man at work
keeps well and strong on about the following daily
allowance : —
Proteids, 100 grams (3.5 ounces).
Fats, 50 grams (1.7 ounces).
Carbohydrates, 500 grams (17.5 ounces).
Mineral salts, 30 grams (1 ounce).
Water, 2800 grams (100 ounces, or a little
more than six pints, much of this
being contained in food) .