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seem to show that the body is as well, if not better, nourished by a much smaller amount of proteid--not more than two and one half ounces (60 grams) daily.(53) While there is probably no necessity for the healthy individual's taking his proteid, fat, and carbohydrate in _exact_ proportions (if the proportions best suited to his body were known), the fact needs to be emphasized that proteids, although absolutely necessary, should form but a small part (not over one fifth) of the daily bill of fare. In recognition of this fact is involved a principle of health and also one of economy. The proteids, especially those in meats, are the most expensive of the nutrients, whereas the carbohydrates, which should form the greater bulk of one's food, are the least expensive. *Effects of a One-sided Diet.*--The plan of the body is such as to require a _mixed diet_, and all of the great classes of nutrients are necessary. If one could subsist on any single class, it would be proteids, for proteids are able both to rebuild tissue and to supply energy. But if proteids are eaten much in excess of the body's need for rebuilding the tissues, and this excess is oxidized for supplying energy, a strain is thrown upon the organs of excretion, because of the increase in the wastes. Not only is there danger of overworking certain of these organs (the liver and kidneys), but the wastes may linger too long in the body, causing disorder and laying the foundation for disease. On the other hand, if an insufficient amount of proteid is taken, the tissues are improperly nourished, and one is unable to exert his usual strength. What is true of the proteids is true, though in a different way, of the other great classes of foods. A diet which is lacking in proteid, carbohydrate, or fat, or which has any one of them in excess, is not adapted to the requirements of the body. *Composition of the Food Materials.*--One who intelligently provides the daily bill of fare must have some knowledge of the nature and quantity of the nutrients present in the different materials used as food. This information is supplied by the chemist, who has made extensive analyses for this purpose. Results of such analyses are shown in Table 1 (page 126), which gives the percentage of proteids, fats, carbohydrates, water, and mineral salts in the edible portions of the more common of our foods. [Fig. 61] Fig. 61--Relative proportions o
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