The teacher should insist upon the pupils taking careful notes while she is demonstrating a lesson, so that they may not be entirely dependent upon the text-book, which from its limitations must simply serve as the key-note for further study.
Special attention must be given to the chapter on "Digestion," page 58, in the Public School Physiology. This chapter should be studied—especially pages 71-75—in conjunction with "Food Classifications" (Chap. 2); also in dealing with the digestibility of starches, etc.
COMPOSITION OF FOOD MATERIALS—(Atwater)
Nutritive Ingredients, Refuse, and Food Value.
| Protein Compounds, e.g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc. | ||
| Fats, e.g., fat of meat, butter, and oil, Carbohydrates, e.g., starch and sugar, | \ / | serve as fuel to yield heat and muscular power. |
* Without bone.