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Chapter I − FOOD
FOOD is anything which nourishes the body. From fifteen to twenty elements enter into the
composition of the body, of which the following thirteen are considered: oxygen, 621/2 %
carbon, 211/2 % hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur,
chlorine, sodium, magnesium, iron, and fluorine the remaining 3%.
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Food is necessary for growth, repair, and energy; therefore the elements composing the
must be found in the food. The thirteen elements named are formed into chemical compounds
body
by
the vegetable and animal kingdoms to support the highest order of being, man. All food must
undergo chemical change after being taken into the body, before it can be utilized by the
body;
2
this is the office of the digestive system.
Food is classified as follows:−
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2
3
4
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.Proteins (nitrogenous or albuminous)
.Carbohydrates (sugar and starch)
.Fats and oils
.Mineral matter
.Water
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The chief office of proteins is to build and repair tissues. They furnish energy, but at
greater
cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and
sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen)
and
some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and
lentils.
The principal constituent of protein food is albumen. Albumen as found in food takes
different
names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in
milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat.
To this same class belongs gelatin.
4
The chief office of the carbohydrates is to furnish energy and maintain heat. They contain
carbon, hydrogen, and oxygen, and include foods containing starch and sugar. Examples:
vegetables, fruits, cereals, sugars, and gums.
5
The chief office of fats and oils is to furnish energy and heat. Examples: butter, cream, fat
of
meat, fish, cereals, nuts, and the berry of the olive−tree. Fats and carbohydrates are stored as
the adipose tissues of the body.
Chapter I − FOOD
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