Thus, as will be seen, 1/2 ounce of butter
has a value of approximately 100 calories, whereas 1/2 ounce of sugar
contains only about 57-1/2 calories.
Other foods yield heat in varying degrees, and their food value is
determined in exactly the same way as that of butter and sugar. To give
an idea of the composition of various food materials, as well as the
number of calories that 1 pound of these food materials will yield, food
charts published by the United States Department of Agriculture are here
presented. As an understanding of these charts will prove extremely
profitable in the selection of food, a careful study of them at this
time is urged. In addition, reference to them should be made from time
to time as the various kinds of foods are taken up, as the charts will
then be more easily comprehended and their contents of more value.
DIGESTION AND ABSORPTION OF FOOD
24. The third requirement in the selection of food, namely, its
digestion and absorption, depends considerably on the persons who are to
be fed. Food that is chosen for adults entirely would not be the same as
that intended for both young persons and adults; neither would food that
is to be fed to children or persons who are ill be the same as that
which is to be served to robust adults who do a normal amount of work.
No hard-and-fast rules can be laid down here for this phase of
food selection, but as these lessons in cookery are taken up in turn,
the necessary knowledge regarding digestibility will be acquired.
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