2. Regulating mineral matter.—Fruit, vegetables, mineral waters, salt.
Note.—This classification will be most useful to the pupils in preparing well-balanced meals 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