in their diet lessons.

DIET

After studying in this elementary way the composition of the animal and
vegetable foods, the pupils will be ready for simple lessons on diet.
The class may now be said to have a working knowledge of the well-known
foods, and they should be given a chance to use this knowledge, by
combining and serving these foods for simple meals.

REFERENCE TABLES OF FOOD CONSTITUENTS

It will be helpful in this work, to guide the pupils in making out a
reference table of the food constituents. This will give lists of food
in which each constituent predominates, as follows:

1. Water:

Beverages (water, milk, tea, coffee, cocoa), fruit, vegetables.

2. Mineral matter:

(1) For building--milk, eggs (yolk and white),
lean meat or fish, seeds, hard water

(2) For regulating--fruit, vegetables, mineral
waters.

3. Protein:

Milk (curd), eggs (yolk and white), lean meat
or fish, seeds.

4. Sugar:

Fruit (juice), non-starchy vegetables (juice),
milk (whey), commercial sugar.

5. Starch:

Parts of plants which serve as storehouses:

Tubers--potatoes, artichokes

Roots--parsnip, tapioca, arrowroot

Stem--sago

Seeds--cereals, legumes, some nuts (peanuts,
chestnuts).

6. Fat:

Milk (cream), egg-yolk, meat or fish (fat),
fruit, as the olive (oil), most nuts (walnut,
butternut, pecan, peanut, etc.).

Besides the necessary substances in food, the pupils must be told that
there are other points for the housekeeper to consider when preparing
the meals, namely:

1. The amount of each food substance required
daily.

2. Special requirements of individuals
according to: (1) age, (2) occupation, (3)
climate, (4) season.

Under 1, above, it may be explained, that when a meal is prepared which
gives the body a correct proportion of each food substance, it is said
to be well balanced. From numerous experiments the "Dietary Standard"
for one day for a grown person has been calculated to be:

Water--about 5 pints, two of which are taken in
solid food

Mineral matter--1 ounce

Protein--3 to 4 1/2 ounces

Fat--2 ounces

Sugar and starch (together)--14 to 18 ounces.

Although the pupils cannot be expected to follow this table a