Public School Domestic Science | Page 4

OF FOOD--(Atwater).
_Amounts of actually Nutritive Ingredients obtained in different Food Materials for 10 cents._
P--Protein. F--Fats. C--Carbohydrates. X--Fuel Value.
Protein compounds, e.g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc.
Fats, e.g., fat of meat, butter and oil, \ \ serve as fuel to yield / heat and muscular power. Carbohydrates, e.g., starch and sugar, /
--------------+-------+------+--------------------------------------------| | Price | Ten | | | per | cents| Pounds of Nutrients and Calories of | | pound.| will | Fuel Value in 10 cents worth. | | | buy--| | --------------+-------+------+--------------------------------------------| | Cents.| Lbs. | 1 Lb. 2 Lbs. 3 Lbs. 4 Lbs. | | | | 2000 Cal. 4000 Cal. 6000 Cal. 8000 Cal.| | | | | | | | | --------------+-------+------+---------|---------|---------|---------|----| | | |PP|F| | Beef, round | 12 | .83 |XXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |P|F| | Beef, sirloin | 18 | .55 |XXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |P|F| | Beef, rib | 16 | .63 |XXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PP|F| | Mutton, leg | 12 | .83 |XXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Pork, | | |PP|FF| | spare rib | 12 | .83 |XXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Pork, | | |P|FFFF| | salt, fat | 14 | .71 |XXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |P|FFF| | Ham, smoked | 16 | .63 |XXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Codfish, | | |PP| | fresh | 8 | 1.25 |XX| | --------------+-------+------+---------|---------|---------|---------|----| Codfish, | | |PPP| | salt | 6 | 1.67 |XXX| | --------------+-------+------+---------|---------|---------|---------|----| Oysters, 40 | | |P| | cents quart | 20 | .50 |X| | --------------+-------+------+---------|---------|---------|---------|----| Milk, 6 cents | | |P|F|C| | quart | 3 | 3.33 |XXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |FFFF| | Butter | 24 | .42 |XXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PP|FF| | Cheese | 16 | .63 |XXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Eggs, 25 | | |P|F| | cents dozen | 16-3/4| .60 |XXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PP|F|CCCCCCCCCCCC| | Wheat bread | 4 | 2.50 |XXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PPP|F|CCCCCCCCCCCCCCCCCCCCCCC| | Wheat flour | 2-1/2| 4.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC| | Cornmeal | 2 | 5.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |PP|FF|CCCCCCCCCCCCCCC| | Oatmeal | 4 | 2.50 |XXXXXXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Beans, white, | | |PPPP|F|CCCCCCCCCCCCCC| | dried | 4 | 2.50 |XXXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |P|CCCCCCCCCCCCCC| | Rice | 5 | 2.00 |XXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Potatoes, 60 | | |P|CCCCCCCCCCCCCC| | cents bushel| 1 |10.00 |XXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |CCCCCCCCCCCCCCCCCCC| | Sugar | 5 | 2.00 |XXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----|

CONTENTS.
PAGE. Preface v Suggestions to Teachers ix Composition of Food Materials (Atwater) xii Pecuniary Economy of Food (Atwater) xiii
CHAPTER I.
The Relation of Food to the Body 1
CHAPTER II.
Food Classification 6
CHAPTER III.
Nutrition 10
CHAPTER IV.
Food and Economy 12
CHAPTER V.
Foods containing Protein or Nitrogenous Matter 22
CHAPTER VI.
Fats and Oils 34
CHAPTER VII.
Carbohydrate Foods 37
CHAPTER VIII.
Fruits 50
CHAPTER IX.
Preparing Food 54
RECIPES: Batters, Biscuits and Bread 60 Bread 65 Sauces and Milk Soups 66 Eggs 69 Fruit 72 Vegetables 74 Salads 80 Macaroni 85 Cheese 86 Beverages 87 Soups 89 Fish 94 Meat 96 Poultry 104 Hot Puddings 109 Plain Sauces 115 Pastry 121 Miscellaneous 122
General Hints 126
Suggestions for Young Housekeepers 128
Caring for Invalids 142
General Hints for School Children 150
Suggestions for School Children's Diet 153
Infants' Diet 156
Planning and Serving Meals 170
Consideration of Menus 173
Suggestive Questions 188
Schedule of Lessons for Public School Classes 191
Appendix 193

PUBLIC SCHOOL DOMESTIC SCIENCE
CHAPTER I.
The Relation of Food to the Body.
In order to understand the relation of food to the sustenance and repairing of the body, it will be necessary to learn, first, of what the body is composed, and the corresponding elements contained in the food required to build and keep the body in a healthy condition. The following table gives the approximate analysis of a man weighing 148 pounds:--
Oxygen 92.1 pounds. Hydrogen 14.6 " Carbon 31.6 " Nitrogen 4.6 " Phosphorus 1.4 " Calcium 2.8 " Sulphur 0.24 " Chlorine 0.12 " Sodium 0.12 " Iron 0.02 " Potassium 0.34 " Magnesium 0.04 " Silica ? " Fluorine 0.02 " ------ Total 148.00 pounds.
As food contains all these elements, and as there is constant wearing and repair going on in the body, it will be readily seen how necessary some knowledge of the relation of food to the body is, in order to preserve health.
Hydrogen and oxygen combined form water, hence we find from the above calculation that about three-fifths of the body is composed of water. Carbon is a solid: diamonds are nearly pure carbon; "lead" of lead pencils, anthracite coal and coke are impure forms of carbon. Carbon combined with other elements in the body makes about one-fifth of the whole weight. Carbon with oxygen will burn. In this way the carbon taken into the body as food, when combined with the oxygen of the inhaled air, yields heat to keep the body warm,