Fats are found in both animal as well as vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, body fat is abundant in nuts, peas, beans, in various of the grains, and in several fruits, as the olive. As furnished by nature in nuts, legumes, whole grains, fruits, and milk, this element is definitely found in a state of proper subdivision, which situation is the one best adapted to it's digestion. As most popular, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the actual digestion of the other food elements that are mixed with it. It was doubtless never intended that fats ought to be so modified using their natural condition as well as separated from other meals elements as to be utilized as a separate piece of food. The same may be said of the additional carbonaceous elements, sugar as well as starch, neither of which, when used alone, is capable of doing sustaining life, even though when combined in a proper and natural manner with other food elements, these people perform a most important part within the nutrition of the entire body. Most foods have a percentage of the mineral elements. Grains and milk furnish these components in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, tend to be examples of indigestible elements, that although they cannot be converted into blood in tissue, serve an important objective by giving bulk to the food.
With the exception of gluten, no food elements, whenever used alone, are capable of helping life. A true food substance contains some of all the food components, the amount of each different in different foods.
Makes use of of The Food Elements.
Concerning the purpose which these different elements serve, it has been shown by the experiments of eminent physiologists that the carbonaceous components, which in general comprise the greater bulk of the meals, serve three purposes in the body;
1. They furnish material for that production of heat;
Two. They are a source of force when taken in connection with other food elements;
3. They replenish the greasy tissues of the entire body. Of the carbonaceous elements, starchy foods, sugar, and fats, fats produce the greatest amount of heat compared to quantity; that is, more heat is actually developed from a pound of fat than from an equal fat of sugar or even starch; but this apparent advantage is more than counterbalanced by the fact that fat are much more difficult associated with digestion than are the other carbonaceous elements, and if relied upon to furnish adequate materials for bodily heat, would be productive of great importance and mischief in overtaxing and creating disease of the digestive system organs. The fact that nature has made a much more sufficient provision of starchy foods and sugars than of fats within man's natural diet plan, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fat, when taken in this kind of proportion as nature supplies them, are essential and important food elements.
The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more extremely vitalized and active tissues of the body, and also serve as a stimulus to tissue alter. Hence it may be said that a food lacking in these elements is a particularly poor meals.
The inorganic elements, chief of which are the phosphates, within the carbonates of potash, soda, as well as lime, aid in furnishing the requisite building material for bone fragments and nerves.
Correct Combinations of Foods.
Even though it is important that our food should contain a number of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to suitable a certain amount of each; and all sorts of excess, especially associated with nitrogenous elements, is not only ineffective, but even injurious, since to eliminate the system of the excess imposes an additional task on the digestive and excretory organs. The relative percentage of these elements necessary to constitute a meals which perfectly fulfills the requirements of the program, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and testing to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the different conditions of existence, and it has come to be commonly accepted that of the nitrogenous material which should amount to one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate work. Many articles associated with food are, nevertheless, deficient in one or the other of these components, and need to be compounded by other content articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive internal organs can manage, is actually starvation, and will over time occasion serious results.
It is thus obvious that much care should be exercised in the choice and combination of meals materials. Such understanding is of very first importance in the education associated with cooks and housekeepers, since to them falls the selection of the food for the daily needs of the home; and they should not just understand what foods would be best suited to supply these types of needs, but how to mix them in accordance with physical laws.
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