Protein contains nitrogen. It is a muscle builder and is the food con- stituent that makes and repairs tissue. Foods rich in protein are lean meat, dried peas, beans, lentils, milk and cheese: Gelatin is not a real protein, and is not of such great food value. Protein like carbohydrates and fats, is capable of furnishing warmth and energy to the body. 2. Carbohydrates such as Starch: Cereals, potatoes, roots. \ Sugar: Cane, beet, fruit sugars. > Vegetable carbohydrates Cellulose : Fruit and vegetable fiber. ) MnCk°Iuga0rr animal 8tarCh \ Animal carbohydrates. CARBOHYDRATES give heat and energy. Foods rich in carbohydrates include the starchy vegetables, as po- tatoes, cereals and their products, as flours, macaroni, spaghetti, noodles, breads, muffins, cake, biscuit, crackers, cornstarch and cereal puddings, etc., also tapioca, bananas and cocoa. Carbohydrates include the sweets, as cakes, icings, candies, preserves, jelly, rich breads, cookies, sweet pud- dings, stewed fruit, honey, syrups and sugary foods. 3. Fats or reserve-force foods are constituents of meats and fish, cream, butter, margarine, cream soup, cheese, olive, cottonseed and nut oils, ripe olives, nuts, rich pastry, suet pudding, fritters, all foods cooked in fats or oils, chocolate. Fats like carbohydrates are valuable foods in that they produce warmth or energy. Weight for weight, fats produce 214 times the heat produced by carbohydrates or proteins. (B) Inorganic foods include : 4. Mineral matter found in the ash of foods, consists of com- pounds of sodium, lime, iron, potash, sulphur, phosphorous. They are found principally in cereals, milk, meat, fish, fruit and vegetables, and in J solution in water. 5. Water does not give heat or energy, but is useful in tissue build- ing. The controlled evaporation of water from the body keeps it at a uniform temperature. Even solid foods contain large amounts of water. Mineral salts and water enter into the composition of all tissues of the body. 13 LESSON No. 1 Domestic Science ASSIMILATION "THE IDEAL DIET is that combination of food which, while im- posing the least burden upon the body, supplies it with exactly sufficient material to meet its wants. ' ' ( Schuster. ) The man weighing 160 pounds and doing a moderate amount of muscular work requires the following amounts of food : Three to five ounces of protein and sufficient carbohydrates and fat combined to produce 3,000 to 3,500 Calories. In this connection it may be stated that the food is ultimately burned, in the body. This burning takes place slowly, and is known as oxidation.* 3,500 Calories is about equivalent to the amount of heat produced by burning a pound of coal. The problem of a proper diet must be laid out along the. lines above indicated! But the matter is far more complicated than would appear. Many other things must be considered. The proteins found in different foods, are not all the same. The casein of milk is different from the albumen of the egg. Experiments have shown that some proteins are more completely digested than others, and only the amount digested is of food value.

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Protein contains nitrogen. It is a muscle builder and is the food constituent that makes and repairs tissue. Foods rich in protein are lean meat, dried peas, beans, lentils, milk and cheese: Gelatin is not a real protein, and is not of such great food value. Protein like carbohydrates and fats, is capable of furnishing warmth and energy to the body. 2. Carbohydrates such as Starch: Cereals, potatoes, roots. \ Sugar: Cane, beet, fruit sugars. > Vegetable carbohydrates Cellulose : Fruit and vegetable fiber. ) Glycogen animal starch \ Animal carbohydrates. CARBOHYDRATES give heat and energy. Foods rich in carbohydrates include the starchy vegetables, as potatoes, cereals and their products, as flours, macaroni, spaghetti, noodles, breads, muffins, cake, biscuit, crackers, cornstarch and cereal puddings, etc., also tapioca, bananas and cocoa. Carbohydrates include the sweets, as cakes, icings, candies, preserves, jelly, rich breads, cookies, sweet puddings, stewed fruit, honey, syrups and sugary foods. 3. Fats or reserve-force foods are constituents of meats and fish, cream, butter, margarine, cream soup, cheese, olive, cottonseed and nut oils, ripe olives, nuts, rich pastry, suet pudding, fritters, all foods cooked in fats or oils, chocolate. Fats like carbohydrates are valuable foods in that they produce warmth or energy. Weight for weight, fats produce 214 times the heat produced by carbohydrates or proteins. (B) Inorganic foods include : 4. Mineral matter found in the ash of foods, consists of compounds of sodium, lime, iron, potash, sulphur, phosphorous. They are found principally in cereals, milk, meat, fish, fruit and vegetables, and in J solution in water. 5. Water does not give heat or energy, but is useful in tissue building. The controlled evaporation of water from the body keeps it at a uniform temperature. Even solid foods contain large amounts of water. Mineral salts and water enter into the composition of all tissues of the body. LESSON No. 1 Domestic Science ASSIMILATION "THE IDEAL DIET is that combination of food which, while imposing the least burden upon the body, supplies it with exactly sufficient material to meet its wants. ' ' ( Schuster. ) The man weighing 160 pounds and doing a moderate amount of muscular work requires the following amounts of food : Three to five ounces of protein and sufficient carbohydrates and fat combined to produce 3,000 to 3,500 Calories. In this connection it may be stated that the food is ultimately burned, in the body. This burning takes place slowly, and is known as oxidation.* 3,500 Calories is about equivalent to the amount of heat produced by burning a pound of coal. The problem of a proper diet must be laid out along the. lines above indicated! But the matter is far more complicated than would appear. Many other things must be considered. The proteins found in different foods, are not all the same. The casein of milk is different from the albumen of the egg. Experiments have shown that some proteins are more completely digested than others, and only the amount digested is of food value.

Twenty lessons in domestic science