Show m. m V f l l l l Il r la I J Ir Il l ll I 1 f I r rG r 1 r IW 1 R r 1 nr r i n urn r lira rm y Ii I lY 14 0 f 7 r WI rn 1 in h iii rf Ir b 1 v i WI A Irh I 7 la lJJ ti i IIII 1 r l l kI Jt Z I If I 1 1 dt BRADY 8 MD j gan I Nutritive Values I All foods in nature contain varying proportions of or protein or nitrogenous matter fat carbohydrate or sugars and starches and mineral substances which remain as ash after the food hUH haw I been burned 1 A fair average ration for fOI an nn adult doing light work murk es 2 3 ounces of protein 33 3 ounces of or fat and from 10 to 15 ounces of starch and sugar A menu which supplies these quantities ties of available nutriment will of course Include many ounces of In Indigestible In- In digestible matter as w well tl such Much as cellulose cellulose cel cel- or the woody fibre of or vegetables and fruits The amount of or mineral matter In the tho diet a a. vitally important feature will take caro care of or It Itself if IC the tho food oo Is not that is not too refined or otherwise too thoroughly prepared for tho the table taulo If IC refined I white flour il is the staple of or the ration mineral salts will be deficient and I anemia faulty digestion constipation and nd a r tendency toward nervous trou trou- bles ules will ho bo inevitable The Tho same applies applies ap ap- plies to the habitual use of or polished rice refined white sugar potatoes boiled peeled apples eaten without the tho skins and perhaps in a le lesser ser degree to o seeded rai raisins and other seed seeded cd fruits Mollycoddle food makes mollycoddle molly mony- mollycoddle coddle flesh The nutritive value of a food foal de depends depends depends de- de upon the th amount of energy it will yield when it Is burned up in tho the bol bod body Muscular exertion mental work worle an and organic function are the ways in which the body hody expends energy energy ener ener- gy and fuel is burned to supply tho the energy Some foods aro alO better fuel than them others The unit of or measurement nt of or tho the fuel value of food materials Is called a calorie A calorie caloric i is tho the amount of heat required to raise a kilogram of water 1 degree Centigrade o In jn tc J attire or a fL pound of water 4 d Fahrenheit If It a l gram of or fat tat Is l h It yields about 9 0 c calories calories' a cr gr t protein yields about 4 caloM calories calories- 8 a al aI of or carbohydrate sugar ar or yields about 4 1 calories calorie Makes n ference whether you burn hum it l U body to supply bo body y heat or oror E eG or in a chemical apparatus for tor- A gram is about one thi 1 J of an ounce 1 An adult of or average o l ing InE light work requires about 20 80 ogles orlea a a. day lay A ration which niches 2 2 ounces 75 grams 01 or of gives calories caloric 31 Ph grams grama of fat fal gives i about calf calc ca 14 ounces grams of or state starch sugar Iu ar yields 1800 calories that thata a a. total of or approximately ca cal tal which Is Ideal If It a 0 man works outdoors In ir weather he requires a n. little mor to main body temperature i Tf 11 works indoors a little less leas le s. s in In more In hr summer Rummer less In a It co comate cob mate more in a warm climate t ii 11 In subsequent talks some ea 3 menus for different clas classes of r I under different conditions will 1 t L scribed Tho rho following publications v 1 found instructive for those thos who to alto talco up the gentle sport ot of c Ing that Ing-that that Is adjusting ones one's TH nt THone's ones one's real nee needs s Chemical Corr Coi Uon Lion of or American Food Materials 28 United States department of ol culture Washington ton D. D C. C for 10 cents in coin from super superb ent of documents annual r I Connecticut agricultural per eater stat station ion Now New Raven Havon Conn Products and Drugs Drug's 1013 1913 part I 1 lion 1 free freo |