Each of these different groups of elements has a par-
ticular work to perform in the maintenance of health,
80 it is especially necessary that our food should con-
tain some of each kind of elements. It is likewise
essential that these elements, particularly the nitroge-
nous and carbonaceous, should be supplied to the sys-
tem in certain definite proportions, as the body is able
to appropriate only a certain amount of each. More
of the carbonaceous than of the nitrogenous elements
are needed. One part nitrogenous material to every
eight or ten parts carbonaceous, is, according to the
latest authorities, a good proportion.
Of the different nutritive elements, the nitrogenous
is physiologically the most important, as these elements
especially nourish the brain, nerves, muscles, and all
the more highly vitalized and active tissues of the body,
and also serve as a stimulus to tissue change. Hence
it may be said that a food deficient in these elements is
a particularly poor food. The carbonaceous elements
furnish material for the production of heat and energy
when used in connection with other food elements.
The mineral elements aid in furnishing the requisite
building material for bones and nerves. Most food
substances are deficient in one or another of the food
elements, and need to be supplemented by other foods
containing the deficient element in superabundance,
since to employ a dietary in which any one of the nu-
tritive elements is lacking, although in bulk it may be
all the digestive organs can manage, is really star-
vation, and will in time occasion serious results.
It will thus be apparent that great care should be
exercised in the selection and combination of food ma-
TABLE SHOWING THE NUTRITIVE VALUES OF SOME
COMMON FOOD SUBSTANCES.
FOOD
SUBSTANCES.
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o
t-i
fco
3
CO
a
O
3
a
fa
o
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S-i
fa
<i3
X
o
9
%
o
01
3 .
o!>
H
ai
f Wheat, Poland
Mich. White
Rye
13.3
13.8
8.7
14.
13.
13.1
13.0
13.1
84.8
81.3
80.4
73.
79.8
78.3
83.3
81.2
84.9
80.
85.7
87.0
7.3
7.3
7.1
0.3
0.5
40.0
80.
88.5
75.
93.5
87.5
83.
71.8
93.7
90.3
80.
93.4
10.3
13.5
11.
9.
13.3
86.
60.
88
88.
73.
73.
63.
39.
74.
78.
74.
31.5
11.6
11.
10.5
10.7
10.3
0.7
9.
.4
.5
.5
1.9
.7
.6
.4
.8
.4
.7
.4
1.1
14.0
15.8
17.4
23.5
28.3
5.6
4.
3.5
2.2
1.5
1.3
1.3
1.
1.8
1.1
1.7
1.6
24.6
a5.
33.7
21.9
25.9
4.1
2.7
4.
4.1
19.3
18.3
105
9.8
31.
18.1
14.
61.9
71.
74.6
60.7
58.3
08.5
78.5
76.8
09.'
13.
IM
1.8
8.
5:i.6
48.3
55.6
60.6
53.
1.5
1.3
1.9
2.4
7.8
4.8
.9
.3
".6
".5
2.4
57.4
62.6
53.
46.3
35.9
.9
.6
.3
.3
!i
.6
.2
is
.1
.1
.3
3.5
1.7
2.3
1.6
1.9
3.9
26.7
1.8
.7
3.6
4.9
15.8
48.9
3.8
3.9
10.5
1.9
1.6
3.3
3.6
3.3
1.4
.8
.8
.5
.8
.4
1.
.7
.5
.3
.7
.7
.7
.5
.8
3.3
2.
3.5
3.
3.3
1.
1.6
2.
1.
.7
1.1
1.
.7
.5
.7
.7
.6
3.6
3.5
3.7
2.9
3.
.8
1.8
.8
.8
5.1
4.8
4.7
2.3
1.2
1.
1.5
1.7
1.5
3.8
17.9
1.7
.5
1.5
5.3
7.
.3
5.9
3.6
4.4
5.4
4.3
6.1
7.4
3.3
3.4
4.6
3.3
6.5
13.9
2.9
1.9
1.
.3
2.1
1.
8.
1.
1.
1.3
.7
.8
6.4
8.
3.8
4.
3.9
2.9
6.3
6.9
6.5
6.1
7.1
1L8
8.5
18.
9.3
8.2
13.5
14.5
33.8
20.5
7.7
9.
6.4
9.7
6.1
4.8
4.4
4.
2.6
1.7
7.8
3.1
1.4
9.6
2.1
.1
6.5
25.5
1.6
6.1
6.4
2.8
2.3
2.
2.4
2.8
2.1
2.2
11.
1.4
1.
.18
.26
.95
4.9
.18
.16
.75
Page 1
Presented as published in 1897. 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
Each of these different groups of elements has a particular work to perform in the maintenance of health, 80 it is especially necessary that our food should contain some of each kind of elements. It is likewise essential that these elements, particularly the nitrogenous and carbonaceous, should be supplied to the system in certain definite proportions, as the body is able to appropriate only a certain amount of each. More of the carbonaceous than of the nitrogenous elements are needed. One part nitrogenous material to every eight or ten parts carbonaceous, is, according to the latest authorities, a good proportion.
Of the different nutritive elements, the nitrogenous is physiologically the most important, as these elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food. The carbonaceous elements furnish material for the production of heat and energy when used in connection with other food elements.
The mineral elements aid in furnishing the requisite building material for bones and nerves. Most food substances are deficient in one or another of the food elements, and need to be supplemented by other foods containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.
It will thus be apparent that great care should be exercised in the selection and combination of food ma-
TABLE SHOWING THE NUTRITIVE VALUES OF SOME COMMON FOOD SUBSTANCES.
FOOD SUBSTANCES.
O 0)
.2 a <
o t-i
fco
CO
a O
a
fa o
0) S-i
fa
<i3
o
%
o
o!> H
ai
f Wheat, Poland
Mich. White
Rye
13.3
13.8 8.7 13.1 13.0 13.1 84.8 81.3 80.4 79.8 78.3 83.3 81.2 84.9 85.7 87.0 7.3 7.3 7.1 0.3 0.5 40.0 88.5 93.5 87.5 71.8 93.7 90.3 93.4 10.3 13.5 13.3
31.5
11.6
10.5
10.7
10.3
0.7
.4
.5
.5
1.9
.7
.6
.4
.8
.4
.7
.4
1.1
14.0
15.8
17.4
23.5
28.3
5.6
3.5
2.2
1.5
1.3
1.3
1.8
1.1
1.7
1.6
24.6
a5.
33.7 21.9 25.9
4.1
2.7
4.1 19.3 18.3
9.8 18.1
61.9
74.6 60.7 58.3 08.5 78.5 76.8
09.'
IM 1.8
5:i.6 48.3 55.6 60.6
1.5
1.3 1.9 2.4
7.8
4.8
.9
.3
".6
".5
2.4
57.4
62.6
46.3
35.9
.9
.6
.3
.3
!i
.6 .2
is
.1
.1 .3 3.5 1.7 2.3 1.6 1.9
3.9
26.7
1.8
.7
3.6
4.9
15.8
48.9
3.8
3.9
10.5
1.9
1.6
3.3
3.6
3.3
1.4
.8
.8
.5
.8
.4
.7
.5
.3
.7
.7
.7
.5
.8
3.3
3.5
3.3
1.6
.7
1.1
.7
.5
.7
.7
.6
3.6
3.5
3.7
2.9
.8 1.8
.8
.8 5.1 4.8 4.7 2.3 1.2 1.5
1.7 1.5
3.8
17.9
1.7
.5
1.5 5.3
.3 5.9 3.6 4.4 5.4 4.3 6.1 7.4 3.3 3.4 4.6 3.3 6.5 13.9 2.9 1.9
.3 2.1 1.3
.7
.8 6.4 3.8 3.9
2.9 6.3 6.9 6.5 6.1 7.1 8.5 9.3 8.2 13.5 14.5 33.8 20.5 7.7 6.4 9.7 6.1 4.8 4.4 2.6 1.7 7.8 3.1 1.4 9.6 2.1 .1 6.5 25.5 1.6 6.1 6.4 2.8 2.3 2.4 2.8 2.1
2.2
1.4 .18 .26 .95
4.9 .18 .16 .75