Foods and home making

We move, we exercise, we work. We can do these things partly because we eat certain foods. There are foodstuffs that give energy to the body, that is, they help make it possible for the body to do work. We know that even on a very cold day there are certain parts of the body that are very warm. Our bodies are warm because some of the foodstuffs contained in the foods we eat are very slowly “ burning ” or uniting with oxygen in the body. The same foodstuffs that give the body energy, give it heat. Heat is energy. Blood is flowing in the body, air is breathed in and carbon dioxide breathed out of the body, food is digested in the body. There are many processes such as blood circulation, breathing, and digestion constantly going on in the body. Certain food- stuffs help to regulate body processes. From the illustrations of white rats given on pages 2 and 66, we see there are materials in foods that make the animals grow and keep healthy. These materials make the human body also grow and keep healthy. Foods nourish the body by 1. Building and repairing it. 2. Giving it energy or heat. 3. Regulating body processes. 4. Making it grow and keeping it healthy. Some of the foodstuffs have only one of these uses in the body. Other foodstuffs have two or more uses. In the appendix, Buying and Cooking Cereals 63 page 585, a list of the foodstuffs and what each does in the body is given. As you study about foods refer to this list often so that you may learn the use of each foodstuff in the body. SUMMARY Cereals are the seeds of grasses. On the outside of each cereal or grain are several coats of bran. Bran is a tough substance consisting largely of cellulose. Buying breakfast cereals: 1. Uncooked or partially cooked — cost less; better for young children ; require work to prepare at home. 2. Ready-to-eat — cost more ; require no work to prepare at home, 3. Bulk cereals — cost less ; not so clean, but sterilized by cooking. 4. Package cereals — cost more ; clean. Cook cereals thoroughly to soften cellulose and make them taste good. Kinds of rice: 1. White or polished — outer coverings removed; mineral matter and vitamins discarded. 2. Brown or natural — only very tough covering removed ; more mineral matter and vitamins retained. Foodstuffs are the nourishing materials contained in foods. Breakfast cereals contain all the foodstuffs: 1. Proteins, of intermediate quality 2. Carbohydrates a. starch b. sugar c. cellulose 3. Fat 4. Mineral matter or ash 5. Water 6. Vitamin B in whole grains ; vitamins B and PP in germ Breakfast cereals are rich in carbohydrates. Those made from whole grains are rich in mineral matter and vitamin B. They contain only a small percentage of fat and of water and a moderate amount of proteins. REVIEW QUESTIONS AND EXERCISES Some of the following statements are true and some are false. Read each statement very carefully and decide whether it is true or false. On a 64 Breakfast piece of paper , or in your notebook, put the numbers corresponding to the statements. After each number write the word True or the word False. 1. Uncooked breakfast cereals are dry foods. 2. The cellulose in cereals makes them tough. 3. Use home-cooked cereals for very young children. 4. Brown rice contains less vitamins and mineral matter than white rice. 5. Cereals should be cooked in part directly over a flame.