Show home course in domestic domes t science II 11 selection lection Sc of food by EDITH G CHARLTON in charge of domestic econ economy amy iowa state college ht 1910 bf by american irreas association ILE wise 9 lecolon or of food to suit til the individual lu needs of each member of the family requires the consideration of at kaal kast theae therse ati oe questions 1 la Is the food foud nutritious J J Is the food comparatively easy to digest 1 la Is the food reasonable la ta cost I 1 the subject 1 so important that it should angalo the heart and head as well na as the hand of the woman who presides over a family fan lly it la Is sufficient ly important too to demand somi thought from every individual bo v values a lues ilia good h alth und and general well being it has been frequently elated stated by physicians and fists that throe three fourths of the sickness Ic knes in ili the world one half the be drunken drunkenness nesi and a lurge large percentage of the crime have hail had their beginning and their cause in poor food and bad cooking this ibis being the case can there be any topic of greater value for our lessch this weel week than the very old question hat shall we earv eat first I 1 should like to impress upon my readers that we cat eat to live rath er than live to eat that while there I 1 be bo genuine pleasure in the elm aim pie net ut or eating this pleasure ought to bu be abea the food Is ot of simple variety the pleasure is I 1 a when the food has been carefully aej appetizingly prepared and when vilen hunger Is a companion at the mt anal a the appetite which relishes only expensing foods and foods out of reason season Is abnormal and Is certain to bring disaster to its possessor chis 1 disaster mav be an attack of ism him or some form of dyspepsia or it may be a depleted bank account what food I 1 Is in order to fulfill its onke food must either build and repair tissue or it mast mist give heat beat and energy to tho body and it should do these things at fit as little unnecessary expense of physical energy us as possible according to its function all kinds LI ads of food are divided into flie classes these are the tissue building foods the fat food starches and sugars mineral matter and water each one of chiw ao classes has its it tar nicular duty to perform tor the body and therefore has its especial place on the dally bill of fare any food mate rial no matter how simple and well vell konomi or how rare contains contain two or more of these fire clashe i A few of lie standard mati matt rial rials s contain all five dabies cla mes bior InS moat hat do ne e tind in a loaf of bread A great deal of starch and a d some gluten fiam the flour a little fat froni from the flour and more if it has been added in the making maling some mineral matter and about W 3 per cent of X ater meat also has fat mineral matter and it 11 sy sub byance siance found in the lean pan part which is called and which cicil la is the building property of the meat rhe elements which corn com poso oso these differ differt nt tit classes cla aises of food c cor or respond with the tile 4 it ments in tit the body hence their it la 13 cil chiefly lefly from the food we eat pit that we obtain elL meats nelch arc are necessary for the support cupi ort of life and anti the functions of the body the duty of the five classes now that we ie have seen what an lm im place iti ili llau our dally daily food occupies let us endeavor to learn to which clasi or ulusses certain corn com conly II used ael foods belong rhe tissue building buil dine foods or the foods are not numerous but so important gre they that life carnot bo be sustained for any length of bline without this class ot or food has been achen the name prot eld a n word meaning first or pre bauc ca uc it alone of th thi ue die classes la Is able to ulla tissue I 1 and to repair the dally daily waste aste ot of tho the cells of tile body the prot elds alone contain nitrogen and nitrogen li 14 one of the CIL ailments ments necessary to life tho the following table classifies some of our common food according to their principal constituents also gives their source a and ad ue in the body AM AD USE or THE FOOD CONS Is mem use IN anz k lah ish hoor door law build nil mick 1 7 issue lh 1 dully daily 14 11 z of lo 10 flour 1 hutter gf 01 ll 11 lutat tat of beati and FATS beroe oil it it lu to arca prodico i c olive ak u kat at cane fleet baile 1 10 ON 01 rem 1 mall 1 t heat r artno 0 milk k cuir Z ar 1 IB it ill u i tz kari 11 iram 6 1 phear pro pm aft dev sureh I 1 1004 tat sarn fruit arm at I 1 I 1 n N rma tion ss of lie aalto ri a nos t f ual in to the la N 0 fee 1 1 1 to bl I 1 t its 1 aall aal 11 I 1 f wa alt U I 1 solvent for peal the sugars uni starches hare have been aa csider ose o se name carbohn drat both town food wn voll tain a it a aut of carbon 2 atiq tao two caeg abd 1 0 orovil are aro always preat in t be right proportion lon ti vi term form wat the function ILlIc tion or of till ills aln 1 of food Is 11 to rive energy H lor cm agy Is 11 agui 1 be beat but hilt a as 4 hent heat pi win fai the aarl s are us as alti I 1 ble ai IN fits the batur tit i more in thill ti abrev fourths ahls I 1 ills tua fut t in lit one ce that fat in ton form Is 14 the foud to be eaten when beat Is 14 ri ria quiren it Is the food which to the appt tito more strongly ugly lit III wit r thin in sumin r inid and 1 liked belter cold climates than taj in warm arm if it wt rt Impo bible lu tu ha haie both fat und anti in the ilat dh t no great barm burns would to the body for some time both contain the sume same element nul both perform function name ly g atit and energy not ot ff on with ith the prot eldi however because twine being the only lasa lass which contains nitrogen nit ropen no other can substitute for them danger in overeating after h of the importance of fowls foods the first may bo be that they should form the greater part of the diet ind should compose the d illy bill wa of fare ibis I 1 his Is a common mistake mi and one to be ci re fully avoided ibe the intake of food tood should not be greater than the needs of the body and to preserve pre servo its normal equilibrium loo much food of any kind necessitates necessitate i too much work on the organs 0 rg auh of digestion and elemina aloo and produces certain irregularities of the body functions loo much pro beld that Is ion too liberal an albance alou ance of meat fish cess eggs cheese etc in the meals will clog the system with 1 urea throw too much work on the kidneys lu in their effort to carry on off this final product in the digestion of too muth much in to tale aie diet induces rheumatism ana similar disorders U len too much fat fit or carbohydrate Is eaten it Is stored up lo 10 the body as fat and the individual finds himself putting on adipose tissue to perhaps an uncomfortable degree there Is more danger in this country from overeating than there Is trona from lack of food just as the engine Is likely to wear out more quickly because of too bard bring than from lack of fuel the amount of food required to properly develop the body and keep it la in normal condition depends on different conditions buch such as the occupation of tho the the age of the ual sex climate and personal crastes the man or woman oman engaged in hard physical work requires require i more of the foods which repair tissues than does the bergon living a sedentary life the amount of fresh nir air in which the in to lives will also determine largely the rapidity with which food will be oxidized in to the body for in stance th the farmer working in ili the fields will require more nourishing foods than the man who sits in his of flee all day the farmers lungs are constantly filled with ith freh fre ah air his blood la Is llred filled with oxygen ue ile id 14 per forming ork orl which requires much physical energy hence his food Is rap lilly idly burned in body in order to yield the nece sairy energy and he lie Is bungar lie has a good appetite for blaile food and he digests it with sith eaje rhe man mail of habits fand bia hl balling rt and bm self in discomfort it if he at tit tempts to follow the example of the f for nuy any length of time how much to eat we hear the question how ilow mu h should we ue eat eata let as a a rule tit average person does not trouble himself very much on that E score core und and eats puts what a p impeded d appe dip alt rather than the amount he actually neda dietary hive found from froni many that an ti air traga jg anut doing flork wa rl require 4 tach day about four and a halt half ounces ot of groteid prot eld eid two to o 0 of fat and sixteen ounces ut u arbory d arte r ite ku u tie rage women doing the work ork of an average re quires a little iss probably pro imo bibly about three ounces of one anja an I 1 a half halt of fit vit and anti twelin ounces of carbohydrate itu bov fourteen to eti ears of age four fifths as Is much food as a 4 his father und and the bo boi or girl of tolve etra klirs sheild anve tolf talf as much food is an all adult certain inn akell able to 0 o retime the mount amount of baill loir than the aboe ube which tj ure 1 thin abo ium aum it ghen glien lib or twelve irs ar 4 au azu but ii 0 long da the present pres crit lubit of bolting boiling food rood with iti 1 Is 14 4 conomou in ili the countr it Is not iff to arnoutis arnou tit of f groteid to the lowest ble me sigurt rhe al mount of food ion lon tItue niM M hichi I 1 hait balg bested apted can au bv be c islia obtain d from standard food materials less lems of ahee the te hlll ill be re quiren it the foods are properly rook cook id just here bere the tb skill it 1 called into account 0 no o matter how nutritious and easy aas of digestion may be in abir uncooked state they may be almost it not entirely nt irely ruined as far as ai at 1 d I assimilation ro concerned in ili the process of cool ing A single portion of beefsteak tut no eggs and anti an ounce of cheese with milk and a little hlll fueled all the tissue material the ivor iver nse age man will require for one day Y t I 1 half hulf loaf of bread and a half aund bound or potatoes with ordinary orill nary helping of rice and anti n tablespoonful of ugar will ill fur elt th tb required amount of drat e HL 1 I the tb fat is 1 n fro aroni the butler butter uw 0 on n t the be batad the oil ells lu in the be 1 beese and naif t tb b fat in inbi ix 1 enuch more chance of too much fat being eaten with wills the ordinary ini memi than to too little vr we are likely to underrate tho value of f water in be the diet and awl diw it too sperio ety aters N te I 1 a food and bd a vm ut Pry we me its 1 duties for the ibe body arc are and import important ant it helps to earr food in to the blood ast abata elista la ell irIng 1 off 04 the ib waif wasl malm matter equal ft the turo of the bod body y ard nets acts a wat for foul ills to tb III ors |