(1) Fruits and vegetables. — The large amount of cellulose present furnishes an indigestible bulk. They also contain cer- tain mild organic acids and their salts, which stimulate intestinal activity. (2) Whole cereals. — These are valuable for the bulk furnished by the bran or cellulose and also for minute quantities of certain oils and mineral matters which may have a laxative effect. D. Water— (1) AVater is a most important part of the diet. It makes up a large part of the body tissue and body fluids, acts as carrier of the food and of the waste material, and helps to maintain an even body temperature. Aside from the amount of water taken in our food, it is desirable that a large amount be drunk. Two quarts daily is not too much. It may be drunk between meals or at meals, if care is taken that the food is properly masti- cated and not "washed down" in large pieces. METHOD or DEVELOPING LABORATORY WORK. Menus for a day may be suggested by the teacher or they may be brought in by various members of the class for criticism as to whether they meet all the needs of a good dietary. Each menu should be cor- rected in class. The women should then go back to the original grouping of the foods in Lesson 1, and make a list summarizing the substances furnished by each group of foods. The importance of Group I, which is the group most frequently overlooked, will be much more clearly understood by this method. An exhibit of foods always adds interest and the women may group them according to the classification brought out in the lesson. For home work, ask each member of the class to check up on the food served to her family for a day, and the amount of water which each member of the family drinks. Is the dietary planned so as to include all of the essentials of an adequate diet? 212 use and preparation" of food. Lesson 6. The Planning of Meals in Eelation to the Food Requirement. AIM. To give practical suggestions that will assist the housekeeper in dividing into meals the food requirement for a day, taking into con- sideration the amount and kind of food to be included in each meal, and the arrangement of the meals. POINTS TO BE BROUGHT OUT. 1. The general points which the housekeeper must take into con- sideration, in dividing the food for a day into meals, are : A. Food requirements of different members of the family, for example where there are children or old people in the family, this will affect the kind of foods served and the arrangement of the meals. B. The occupation of different members of the family. — This will affect the amount of food served and the placing of the heavy meal at a different time of day. If a lunch is carried by some member of the family, or if one or more meals are eaten away from home, this may influence the time and content of the remaining meals. C. Regularity in meal times and a regularity in the kind and amount of food served. — 'Eating regular amounts at regular times helps to promote good digestion.

AI-modernized reading of the original text

(1) Fruits and vegetables. — The large amount of cellulose present furnishes an indigestible bulk. They also contain certain mild organic acids and their salts, which stimulate intestinal activity. (2) Whole cereals. — These are valuable for the bulk furnished by the bran or cellulose and also for minute quantities of certain oils and mineral matters which may have a laxative effect. D. Water— (1) AVater is a most important part of the diet. It makes up a large part of the body tissue and body fluids, acts as carrier of the food and of the waste material, and helps to maintain an even body temperature. Aside from the amount of water taken in our food, it is desirable that a large amount be drunk. Two quarts daily is not too much. It may be drunk between meals or at meals, if care is taken that the food is properly masticated and not "washed down" in large pieces. Menus for a day may be suggested by the teacher or they may be brought in by various members of the class for criticism as to whether they meet all the needs of a good dietary. Each menu should be corrected in class. The women should then go back to the original grouping of the foods in Lesson 1, and make a list summarizing the substances furnished by each group of foods. The importance of Group I, which is the group most frequently overlooked, will be much more clearly understood by this method. An exhibit of foods always adds interest and the women may group them according to the classification brought out in the lesson. For home work, ask each member of the class to check up on the food served to her family for a day, and the amount of water which each member of the family drinks. Is the dietary planned so as to include all of the essentials of an adequate diet? 212 use and preparation" of food. Lesson 6. The Planning of Meals in Eelation to the Food Requirement. AIM. To give practical suggestions that will assist the housekeeper in dividing into meals the food requirement for a day, taking into consideration the amount and kind of food to be included in each meal, and the arrangement of the meals. 1. The general points which the housekeeper must take into consideration, in dividing the food for a day into meals, are : A. Food requirements of different members of the family, for example where there are children or old people in the family, this will affect the kind of foods served and the arrangement of the meals. B. The occupation of different members of the family. — This will affect the amount of food served and the placing of the heavy meal at a different time of day. If a lunch is carried by some member of the family, or if one or more meals are eaten away from home, this may influence the time and content of the remaining meals. C. Regularity in meal times and a regularity in the kind and amount of food served. — 'Eating regular amounts at regular times helps to promote good digestion.

Use and preparation of food