Mineral compounds must be present in our food, to help in the regulation of the body processes and to enter into the composition of the structure and the fluids of the body. Mineral compounds are best supplied by fresh green vegetables, fruits, and milk.
Water is absolutely essential to the body, is present in large quantities in many foods, and is combined with many other foods during the processes of cooking.
One or more of the food-stuffs sometimes predominate in a single food. For example, rice is almost entirely carbohydrate, and butter is almost pure fat. Occasionally, we find a food that contains all the five groups of food principles. Milk is an example of such a food, containing all five food principles in such proportions as to supply all the nourishment which a baby needs during the early months of its life. As the child grows older, foods rich in both carbohydrates must be added to the diet. Wheat contains all that the body needs for nourishment except water, which is easily added in cooking.
Choice of food.—The diet must be carefully chosen, to give a needed variety and to combine the foods properly so that one may have a right proportion of all the food-stuffs. Each meal should contain some protein food, some fats or carbohydrates, some mineral matter, and water. All five forms of food-stuffs should have a place in the day's diet. The greater part of the water which the body needs should be taken between meals.
METHOD OF WORK
Review the foods discussed in the previous lessons and sum up the classification of foods, being sure that the pupils can name common examples of each. Discuss simple combinations for the different meals, using dishes already prepared in the course and creating an interest in other recipes to be prepared in succeeding lessons.
BLACK-BOARD SUMMARY
There are five food principles:
1. Water—builds and repairs the tissues, regulates the system—