During the normal processes of life and living,
however, these elements are continually spent, or
lost, or used in some way, and must be replaced as
they are needed, or the health of the body suffers
and its activities and life will cease.
It is the mission of food to supply these elements
as they may be required, and in such form as the
body can use to advantage; the nutritive value
of a food is measured by its ability to fulfil this
mission.
To simplify the more or less complex relationship
existing between the body and its food, food scien-
tists compare the living body to a working engine
or machine, although the human engine is far
more perfect, ingenious, self-contained, and self-
sustaining than any mechanical engine.^
In order to live:
I. The body must continue to work, and a
normal body temperature must be main-
tained.
The work of the body is of two kinds:
That which goes on continuously and in-
voluntarily inside the body, such as the
action of the heart, lungs, and organs
of digestion; that which the body does
1 Credit References listed on page 73.
54 FOOD AND FREEDOM
voluntarily, any form of muscular ef-
fort or exercise, such as walking, wash-
ing, playing — in other words, *' doing
things." Body heat or temperature is
largely a result, or a left-over product,
of the work done by the body.
2. The body structure must be kept sound
and in repair.
3. The body functions must be properly
regulated.
Food must serve these three great needs; the body
requires, therefore:
1 . Food for fuel, or as a source of energy or
power to keep the body working, and of
the required normal temperature — just
as any engine or motor, whether steam or
gasolene or electric, requires fuel of some
kind to make it operate.
2. Food for body growth and repair — just as
any engine requires basic material for its
construction and repair.
3. Food for body regulation — just as any en-
gine requires lubrication, special adjust-
ment, and control.
In order to keep the body working properly and
in good condition it is important that the food
should be right in kind and quantity, just as any
other type of engine requires its particular fuel in
the right quantity, as well as proper materials for
construction, repair, and regulation.
IMPORTANT FOOD FACTS 55
Technically, in the food consumed, the body must
find:
1. Elements which it can utilize as a source
of energy.
2. Elements which it can utilize as building
material.
3. Elements which it can utilize for regulat-
ing purposes.
Kinds of Food:
But these elements can only be used by the body
"in the form of certain definite compounds," ^
compounds similar to those materials which enter
into the construction of the body itself. These
compounds are known as
Proteins.
Fats.
Carbohydrates.
Ash Constituents (or mineral matter).
Water.
In addition to these essential principles, the body
also requires
Minute but significant amounts of accessory
factors, of which as yet little is known except
that they are definitely needed by the bod}'
to sustain life, maintain health, and promote
growth. There are, apparently, different kinds
or types of these so-called *' accessory factors,"
"vitamines," and "growth determinants^" each
1 Rose, Laboratory Manual of Faads, p. x.
56 FOOD AND FREEDOM
serving some different and specific purpose in
body growth and regulation.^
Food and freedom
1918Page 24
Presented as published in 1918. 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.
During the normal processes of life and living,
however, these elements are continually spent, or
lost, or used in some way, and must be replaced as
they are needed, or the health of the body suffers
and its activities and life will cease.
It is the mission of food to supply these elements
as they may be required, and in such form as the
body can use to advantage; the nutritive value
of a food is measured by its ability to fulfil this
mission.
To simplify the more or less complex relationship
existing between the body and its food, food scien-
tists compare the living body to a working engine
or machine, although the human engine is far
more perfect, ingenious, self-contained, and self-
sustaining than any mechanical engine.^
In order to live:
I. The body must continue to work, and a
normal body temperature must be main-
tained.
The work of the body is of two kinds:
That which goes on continuously and in-
voluntarily inside the body, such as the
action of the heart, lungs, and organs
of digestion; that which the body does
1 Credit References listed on page 73.
54 FOOD AND FREEDOM
voluntarily, any form of muscular ef-
fort or exercise, such as walking, wash-
ing, playing — in other words, *' doing
things." Body heat or temperature is
largely a result, or a left-over product,
of the work done by the body.
2. The body structure must be kept sound
and in repair.
3. The body functions must be properly
regulated.
Food must serve these three great needs; the body
requires, therefore:
1 . Food for fuel, or as a source of energy or
power to keep the body working, and of
the required normal temperature — just
as any engine or motor, whether steam or
gasolene or electric, requires fuel of some
kind to make it operate.
2. Food for body growth and repair — just as
any engine requires basic material for its
construction and repair.
3. Food for body regulation — just as any en-
gine requires lubrication, special adjust-
ment, and control.
In order to keep the body working properly and
in good condition it is important that the food
should be right in kind and quantity, just as any
other type of engine requires its particular fuel in
the right quantity, as well as proper materials for
construction, repair, and regulation.
IMPORTANT FOOD FACTS 55
Technically, in the food consumed, the body must
find:
1. Elements which it can utilize as a source
of energy.
2. Elements which it can utilize as building
material.
3. Elements which it can utilize for regulat-
ing purposes.
Kinds of Food:
But these elements can only be used by the body
"in the form of certain definite compounds," ^
compounds similar to those materials which enter
into the construction of the body itself. These
compounds are known as
Proteins.
Fats.
Carbohydrates.
Ash Constituents (or mineral matter).
Water.
In addition to these essential principles, the body
also requires
Minute but significant amounts of accessory
factors, of which as yet little is known except
that they are definitely needed by the bod}'
to sustain life, maintain health, and promote
growth. There are, apparently, different kinds
or types of these so-called *' accessory factors,"
"vitamines," and "growth determinants^" each
1 Rose, Laboratory Manual of Faads, p. x.
56 FOOD AND FREEDOM
serving some different and specific purpose in
body growth and regulation.^