/Then again different people have what are called idiosyncrasies, peculiar physical conditions precluding the use of foods common to the majority, though otherwise the person is physically normal. In catering to these peculiarities, or to preference in tastes, we must all the more bear in mind the necessity of proper amounts of the different food materials, protein, carbohydrates and fat. THE DIGESTIBILITY OF FOODS as placed by Atwater is, viz. : 1st. The protein of ordinary animal foods may be readily and completely digested. 2nd. The protein of vegetable foods is much less easily digested than that of animal foods. 3rd. Animal fats are not as easily digested as vegetable oils. jith. Sugar and starch furnish heat and energy quickly. 5th. Animal foods contain more proteins than vegetable foods and are more easily digested. A diet of animal food leaves very little undigested matter. •A Calorie is the amount of heat required to raise the temperature of one kilo- gram of water 1° centigrade or 1 pound of water 4' Fahr. 14 Domestic Science LESSON No. 1 The following cuts made from charts by C. F. Langworthy of the U. S. Dept. of Agriculture, show graphically the amount of water, pro- tein, fat, carbohydrates and mineral matter in some common foods. US Deportment of Agriculture Office of Experiment Stations A.C.True: Director Prepared by C.ELANGWORTHY Expert in Charge of Nutrition hvesbjationj COMPOSITION OF FOOD MATERIALS* ann Protem Fat Carbohydrate* Ash WHOLE MILK nnnu Water Iruel Volue t. Sq fn. Equals 1000 Calories SKIM MILK /ator.-87.0 i — fVotein:3.3 Carbohydrates: 5.0 c Fuel waujc:310 calories rcw poukd BUTTERMILK Fat:0. A9h;0.7" -Water:90.5 ^-FVotein.-SA Carbohydraie6-.5.1 c Fuel vaiuc:165 CAiomcs per pound CREAM >— WatoOf.O F¥oteir,:3.0 Fat:18. Carbohyarates:4.8 Ash:°- Fuel valucj160 caloncs feu pound atorZ-V-O Protein: 2.5 Carbohydrates: A-.5 J FuU VALUE: 8 65 CAUDBIC5 PER POUNO I 1 %. 15 LESSON No. 1 Domestic Science 1 m § US-DepartnientoMgricuftur* § Office ef Experiment Stations Rrepared by m CFUNGWORTWY ^C.Troei Director Expert in Charge of Nutrition Investigations 4, COMPOSITION OF FOOD MATERIALS. aniD ra& urn ssss nTTTH ■,,-,-.--. fVotefrv Fat CarW**«t* A* Wat*- W«W$C«j2rSi Fuel Value | 16 Domestic Science LESSON No. 1 | ULSDeportment of Agriculture % /tee t c i » c*_+ Offeeof Experiment Stations AC.Tr ye i Director Prepared by CPLANGWORTWY Dpcrt in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS* ttnm CarfcohyAtite* Ash Water Fuel Value Sah. Equals ICOo Calories PORK CHOP COBLE PORTION t:28.3 SMOKED HAM CO0X PORTION Fat:30.1 I | Ash:f.O FuEL VALUE,: 1580 CALORICS PER POUND sh:+.8 dried Beer COBLE PORTION •tein.18,6 A>hAO 1130 CAL0R1O rcRPome Fuci. VALUt n LESSON No. 1 Domestic Science I p U.S.Department of Agriculture P Office of Experiment Stations 0 AGXrue: Director I 1 COMPOSITION OF FOOD MATERIALS* nmD Proton COD Lean Fish BED ES39 QlinJ Fat Carbohydrate* Ash Water I Rrepared by 4 CrTLANGWORTW p Expert in Charge of Nutrition investfadtians^ 1 I Fuel Value | iSaln.EauqI>| 1000 Calcriea p SALT COD I •FuEL VALUE: ater:82.6 1~~] 325 CALORIES PERPOUNO r>otein.-15.8 OYSTER

AI-modernized reading of the original text

Then again different people have what are called idiosyncrasies, peculiar physical conditions precluding the use of foods common to the majority, though otherwise the person is physically normal. In catering to these peculiarities, or to preference in tastes, we must all the more bear in mind the necessity of proper amounts of the different food materials, protein, carbohydrates and fat. THE DIGESTIBILITY OF FOODS as placed by Atwater is, viz. : 1st. The protein of ordinary animal foods may be readily and completely digested. 2nd. The protein of vegetable foods is much less easily digested than that of animal foods. 3rd. Animal fats are not as easily digested as vegetable oils. jith. Sugar and starch furnish heat and energy quickly. 5th. Animal foods contain more proteins than vegetable foods and are more easily digested. A diet of animal food leaves very little undigested matter. •A Calorie is the amount of heat required to raise the temperature of one kilogram of water 1° centigrade or 1 pound of water 4' Fahr. Domestic Science The following cuts made from charts by C. F. Langworthy of the U. S. Dept. of Agriculture, show graphically the amount of water, protein, fat, carbohydrates and mineral matter in some common foods. US Deportment of Agriculture Office of Experiment Stations A.C.True: Director Prepared by C.ELANGWORTHY Expert in Charge of Nutrition hvesbjationj ann Protem Fat Carbohydrate* Ash WHOLE MILK nnnu Water Iruel Volue t. Sq fn. Equals 1000 Calories SKIM MILK /ator.-87.0 i — fVotein:3.3 Carbohydrates: 5.0 Fuel waujc:310 calories rcw poukd BUTTERMILK Fat:0. A9h;0.7" -Water:90.5 ^-FVotein.-SA Carbohydraie6-.5.1 Fuel vaiuc:165 CAiomcs per pound CREAM >— WatoOf.O F¥oteir,:3.0 Fat:18. Carbohyarates:4.8 Ash:°- Fuel valucj160 caloncs feu pound atorZ-V-O Protein: 2.5 Carbohydrates: A-.5 J FuU VALUE: 8 65 CAUDBIC5 PER POUNO %. Domestic Science m § US-DepartnientoMgricuftur* § Office ef Experiment Stations Rrepared by m CFUNGWORTWY ^C.Troei Director Expert in Charge of Nutrition Investigations 4, aniD ra& urn ssss nTTTH ■,,-,-.--. fVotefrv Fat CarW**«t* A* Wat*- W«W$C«j2rSi Fuel Value | Domestic Science | ULSDeportment of Agriculture % /tee t c i » c*_+ Offeeof Experiment Stations AC.Tr ye i Director Prepared by CPLANGWORTWY Dpcrt in Charge of Nutrition Investigations ttnm CarfcohyAtite* Ash Water Fuel Value Sah. Equals ICOo Calories PORK CHOP t:28.3 SMOKED HAM CO0X PORTION Fat:30.1 | Ash:f.O FuEL VALUE,: sh:+.8 dried Beer •tein.18,6 A>hAO 1130 CAL0R1O rcRPome Fuci. VALUt n Domestic Science p U.S.Department of Agriculture P Office of Experiment Stations 0 AGXrue: Director nmD Proton COD Lean Fish BED ES39 QlinJ Fat Carbohydrate* Ash Water Rrepared by 4 CrTLANGWORTW p Expert in Charge of Nutrition investfadtians^ I Fuel Value | iSaln.EauqI>| 1000 Calcriea p SALT COD I •FuEL VALUE: ater:82.6 1~~] 325 CALORIES PERPOUNO r>otein.-15.8 OYSTER

Twenty lessons in domestic science