(1) Sugar is absorbed very quickly and so blunts the appe- tite for more solid food. For this reason sweets should not be served at the beginning of the meal, ii'ruit cocktails should not be too sweet. (2) Sugar furnishes energy but no building material. This is especially bad when cliildren eat sugar to the exclusion of more valuable foods. Most of the sirups and dried fruits con- tain mineral constituents along with the sugar and so are more desirable in the diet. 5. Fonns of sugar which appear in foods. — The common use of the word " sugar " refers to commercial cane or beet sugar. We do not need to rely on it as our only source of sugar, for many foods contain different forms of sugar which can just as well be used by the body as a source of energy. Forms of sugar found in many foods. Name. Source. Sucrose Maltose Lactose Glucose' (also called dextrose or grape sugar) Fructose (also called levulose or fruit sugar) . . Invert sugar Dextrin— a substance similar to sugar Cane, sugar beet , or maple: the usual form of sugar for household use. Sugar found in malted grains. Sugar found in milk. Found in plants, fruits, and honev. Do. A mixture of equal parts of glucose and fructose formed by the action of heat or acid upon sucrose. Formed by the action of heat, ferments, or acid on starch; foimd in toasted bread, browned flour, etc. > Commerical glucose is a preparation made by the action of an acid on starch. It contains a mixture of maltose, glucose, and dextrin. Corn sirup is made of commercial glucose with the addition of some corn or beet sugar to sweeten. 6. Other sources of sweet flavor. — We eat sugar not so much for food value as because we like the flavor. Other sources of sweet flavor may be substituted for a part or all of our sugar. A. Cereals may be sweetened with dried fruit. B. Simps may take the place of sugar in the fruit sauces which must be sweetened. The real apple butter contained only the natural sugar of the apple juice. C. Simple desserts can be sweetened with sirups of dried fruits. D. Any craving for sugar or candy can be satisfied with dried- fruit confections. An excessive craving for sweets is unnatural and may indicate an insufficiency in the general diet. 152 USE AND PREPARATION OF FOOD. 7. Candy consumption: A. American people have been eating eacli year in candy alone enough sugar to supply the sugar requirements, under the war- rationing standard, of — - England, for one year. France, for one year. Italy, for two years. B. This large consumption of sugar is neither necessary nor desir- uhle when the candy takes the place of more necessary foods in the diet. C. It is interesting to note the candies wdiich were prepared durhig the Avar emergency from a minimum of sugar and a maximum of ether constituents. They are: (1) Chocolate-coated candies with nut or fruit centers or centers of any creams. (2) Boiled candies, such as lemon drops, stick candy, fruit tablets, peanut brittle, glace nuts, sirup taffies, caramels, and kisses. (3) Marshmallows and similar candies. (4) Gum drops and jelly beans. D. The best time to eat candy is very soon after a meal. In no case should it be eaten before a meal. If the candy given children were restricted in amount, kind, and the times of eating it would be a less harmful addition to the diet. Lesson 1. ]3rit'(lt:s and Ckeam Candies. ✪ Caramel

AI-modernized reading of the original text

(1) Sugar is absorbed very quickly and so blunts the appetite for more solid food. For this reason sweets should not be served at the beginning of the meal, ii'ruit cocktails should not be too sweet. (2) Sugar furnishes energy but no building material. This is especially bad when cliildren eat sugar to the exclusion of more valuable foods. Most of the sirups and dried fruits contain mineral constituents along with the sugar and so are more desirable in the diet. 5. Fonns of sugar which appear in foods. — The common use of the word " sugar " refers to commercial cane or beet sugar. We do not need to rely on it as our only source of sugar, for many foods contain different forms of sugar which can just as well be used by the body as a source of energy. Forms of sugar found in many foods. Name. Source. Sucrose Maltose Lactose Glucose' (also called dextrose or grape sugar) Fructose (also called levulose or fruit sugar) . . Invert sugar Dextrin— a substance similar to sugar Cane, sugar beet , or maple: the usual form of sugar for household use. Sugar found in malted grains. Sugar found in milk. Found in plants, fruits, and honev. Do. A mixture of equal parts of glucose and fructose formed by the action of heat or acid upon sucrose. Formed by the action of heat, ferments, or acid on starch; foimd in toasted bread, browned flour, etc. > Commerical glucose is a preparation made by the action of an acid on starch. It contains a mixture of maltose, glucose, and dextrin. Corn sirup is made of commercial glucose with the addition of some corn or beet sugar to sweeten. 6. Other sources of sweet flavor. — We eat sugar not so much for food value as because we like the flavor. Other sources of sweet flavor may be substituted for a part or all of our sugar. A. Cereals may be sweetened with dried fruit. B. Simps may take the place of sugar in the fruit sauces which must be sweetened. The real apple butter contained only the natural sugar of the apple juice. C. Simple desserts can be sweetened with sirups of dried fruits. D. Any craving for sugar or candy can be satisfied with driedfruit confections. An excessive craving for sweets is unnatural and may indicate an insufficiency in the general diet. 7. Candy consumption: A. American people have been eating eacli year in candy alone enough sugar to supply the sugar requirements, under the warrationing standard, of — - England, for one year. France, for one year. Italy, for two years. B. This large consumption of sugar is neither necessary nor desiruhle when the candy takes the place of more necessary foods in the diet. C. It is interesting to note the candies wdiich were prepared durhig the Avar emergency from a minimum of sugar and a maximum of ether constituents. They are: (1) Chocolate-coated candies with nut or fruit centers or centers of any creams. (2) Boiled candies, such as lemon drops, stick candy, fruit tablets, peanut brittle, glace nuts, sirup taffies, caramels, and kisses. (3) Marshmallows and similar candies. (4) Gum drops and jelly beans. D. The best time to eat candy is very soon after a meal. In no case should it be eaten before a meal. If the candy given children were restricted in amount, kind, and the times of eating it would be a less harmful addition to the diet. Lesson 1. ]3rit'(lt:s and Ckeam Candies.

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Use and preparation of food