n. When sugar
was substituted for an excess of protein in a ration, it was found to
produce heat and energy at much less expense. Many foods, as apples,
grapes, and small fruits, contain appreciable amounts of sugar and owe
their food value almost entirely to their sugar content. In the dietary,
sugar is too frequently regarded as a condiment instead of a nutrient,
to be used for imparting palatability rather than for purposes of
nutrition. While valuable for improving the taste of foods, the main
worth of sugar is as a nutritive substance; used in the preparation of
foods it adds to the total heat and energy of the ration. Sugar is
sometimes used in excessive amounts and, as is the case with any food or
nutrient, when that occurs, nutrition disturbances result, due to misuse
of the food. Statistics show that the average consumption of sugar in
the United States is nearly 70 pounds a year per capita. In the dietary
of the adult, sugar to the extent of four ounces per day can be consumed
advantageously. The exclusion of sugar from the diet of children is a
great mistake, as they need it for heat and energy and to conserve the
protein for growth.

"Sugar is one of the most important forms in which carbohydrates
can be added to the diet of children. The great reduction in the
price of sugar which has taken place in recent years is probably
one of the causes of the improved physique of the rising
generation. The fear that sugar may injure children's teeth is,
largely illusory. The negroes who live largely on sugar cane have
the finest teeth the world can show. If injudiciously taken, sugar
may, however, injure the child's appetite and digestion. The
craving for sweets which children show is no doubt the natural
expression of a physiological need, but they should be taken with,
and not between, meals."[28]

[Illustration: FIG. 16.--NUTRIENTS OF A RATION WITH SUGAR.

The hacket parts represent the proportion of nutrients not digested.]

75. Sugar in the Dietary.--Sugar has an important place in the
dietary. It not only serves for the production of heat and energy in the
body, but is also valuable in enabling the proteids to be used more
economically. In reasonable amounts, it is particularly valuable in the
dietary of growing children, as the proteids of the food are then
utilized to better advantage for growth. The unique value of sugar
depends upon its intelligent u