A. When more protein is eaten than is needed for growth and repair, the nitrogen is eliminated by the body and the remainder burned for fuel or if not needed for this purpose, stored as fat. This is a waste of nitrogen. It is also a waste of money, because protein Ounces. Beans, cowpeas, and peanuts. 3i Peas 4 Cereals : Wheat flour 2 Corn meal li Oatmeal 2§ Bread 1^ USE AND PKEPAEATION OF FOOD. 207 foods are our most expensive foodstuffs and it is uneconomical to use more than is needed when cheaper fuel foods would serve as well. B. Proteins when used in the body are not utilized completely but leave a residue to be eliminated by the kidneys. A diet containing an excess of protem increases the work of the kidneys, and while this is not necessarily harmful it may in time cause trouble if for any reason the eliminating functions are impaired. C. A large amount of protein, especially that of meat, is undesir- able because it may increase intestinal putrefaction, causing slug- gishness, headache, or more serious disorders. This is more liable to occur with people leading a sedentary life than those doing hard, physical work. D. In the process of the digestion of such protein foods as meat, eggs, cereals, and legumes, there are formed certain acids which are neutralized by the alkaline reserve of the body. In order to keep the body safely alkaline, milk, fruits, and vegetables, which supply alkaline material, should be included in the diet. METHOD OF DEVELOPING LABORATORY WORK. The foods listed in 4 should be on display with the protein content of each noted. Ask the women to suggest good combinations of food supplying protein and to calculate the amount of each necessary to supply the average protein requirement for one day. Discuss the groups (see Lesson 1) which supply the principal amount of protein in the diet. The teacher should suggest typical menus and ask the class to criticize them as to amount and kind of protein represented. Lesson 4. Mineral Matter Necessaey for Growth. AIM. To show what minerals are most important for body growth, their especial function in the body, and the foods from which they may be. supplied. POINTS to be brought OUT. 1. INIinerals are most important for body growth and repair. The principal minerals to be considered in choosing food are calcium, phosphorus, and iron. Small amounts of others are necessary, but they are certain to be included in sufficient quantities if foods fur- nishing the three principal mineral constituents are supplied. A. Calcium or lime: (1) Calcium is present in the body in a larger amount than any other mineral. It is the principal constituent of the bones and teeth. 208 USE AND PREPAEATION OF FOOD. (2) A lack of calcium will cause weak bones and bad teetli. The results of a lack of calcium are especially noticeable in grow- ing children. (3) The average requirement of calcium per person is 1 gram (about ^V of an ounce) a day. The calcium requirement of women is increased by maternity since the mother must meet her own requirements and furnish enough for the growth of the bones of the child, both before birth and for some months after. (4) Foods which furnish calcium: (a) Milk is the best source of calcium, especially for growing children. Two and one-half cups of milk will furnish enough calcium for an entire day. Cheese also contains a large amount of calcium.

AI-modernized reading of the original text

A. When more protein is eaten than is needed for growth and repair, the nitrogen is eliminated by the body and the remainder burned for fuel or if not needed for this purpose, stored as fat. This is a waste of nitrogen. It is also a waste of money, because protein Ounces. Beans, cowpeas, and peanuts. 3i Peas 4 Cereals : Wheat flour 2 Corn meal li Oatmeal 2§ Bread 1^ foods are our most expensive foodstuffs and it is uneconomical to use more than is needed when cheaper fuel foods would serve as well. B. Proteins when used in the body are not utilized completely but leave a residue to be eliminated by the kidneys. A diet containing an excess of protem increases the work of the kidneys, and while this is not necessarily harmful it may in time cause trouble if for any reason the eliminating functions are impaired. C. A large amount of protein, especially that of meat, is undesirable because it may increase intestinal putrefaction, causing sluggishness, headache, or more serious disorders. This is more liable to occur with people leading a sedentary life than those doing hard, physical work. D. In the process of the digestion of such protein foods as meat, eggs, cereals, and legumes, there are formed certain acids which are neutralized by the alkaline reserve of the body. In order to keep the body safely alkaline, milk, fruits, and vegetables, which supply alkaline material, should be included in the diet. The foods listed in 4 should be on display with the protein content of each noted. Ask the women to suggest good combinations of food supplying protein and to calculate the amount of each necessary to supply the average protein requirement for one day. Discuss the groups (see Lesson 1) which supply the principal amount of protein in the diet. The teacher should suggest typical menus and ask the class to criticize them as to amount and kind of protein represented. Lesson 4. Mineral Matter Necessary for Growth. AIM. To show what minerals are most important for body growth, their especial function in the body, and the foods from which they may be. supplied. POINTS to be brought OUT. 1. INIinerals are most important for body growth and repair. The principal minerals to be considered in choosing food are calcium, phosphorus, and iron. Small amounts of others are necessary, but they are certain to be included in sufficient quantities if foods furnishing the three principal mineral constituents are supplied. A. Calcium or lime: (1) Calcium is present in the body in a larger amount than any other mineral. It is the principal constituent of the bones and teeth. (2) A lack of calcium will cause weak bones and bad teetli. The results of a lack of calcium are especially noticeable in growing children. (3) The average requirement of calcium per person is 1 gram (about ^V of an ounce) a day. The calcium requirement of women is increased by maternity since the mother must meet her own requirements and furnish enough for the growth of the bones of the child, both before birth and for some months after. (4) Foods which furnish calcium: (a) Milk is the best source of calcium, especially for growing children. Two and one-half cups of milk will furnish enough calcium for an entire day. Cheese also contains a large amount of calcium.

Use and preparation of food