File:An elementary physiology and hygiene for use in upper grammar grades (1910) (14779938181).jpg

Identifier: elementaryphysio00conn (find matches)
Title: An elementary physiology and hygiene for use in upper grammar grades
Year: 1910 (1910s)
Authors: Conn, Herbert William, 1859- (from old catalog)
Subjects: Physiology
Publisher: New York, Boston (etc.) Silver, Burdett and company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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. Wheat is one of the best cereals,since it has more gluten (that is, more building food)than most of the others. Figure 3 shows a small pieceof a grain of wheat as it appears under the micro-scope. Some of the cells,as indicated, are loadedwith starch, and others,fewer in number, containgluten. About one eighthof our wheat flour is glu-ten. Oats (Fig. 4) areeven better food thanwheat, containing, as theydo, a still larger propor-tion of gluten. Rice fur-nishes less building foodthan wheat, but more fuelfood (starch). Corn con-tains also considerable fat.All of these cereals arethus excellent foods. They give us more fuel thanmeat and eggs, but less of the proteids or building foods.Wheat bread supplies a good proportion of the necessarymaterials for fuel and repair. A person could keep fromstarvation on a diet of bread and butter alone, but avariety of foods is always desirable. Meat and cheese gowell with cereals, since they furnish the proteid and fatelements lacking in the grains.
Text Appearing After Image:
Fig. 4. — Thb Oat Plant. FOODS AND FOOD MATERIALS 23 Beans and Peas. — As beans, peas, lentils, and peanutscontain large quantities of starch and proteids, they areespecially nourishing foods. More than one fifth of thesubstance of the bean is proteid, a larger proportionthan is contained even in meat. Although they arenot so easily digested as meat, they serve as an excel-lent substitute, and they are cheaper. Fruits and Vegetables. — Although most fruits andvegetables contain little of the real food substances,they stimulate the appetite and thus give relish to themore substantial foods. They are composed largely ofwater, with a small amount of starch or sugar, flavoringmatter which makes them pleasant to the taste, and alsocertain salts which aid digestion. Some of them, however, such as potatoes, beets,bananas, cocoanuts, and nuts, contain sufficient starch,proteid, sugar, or fatto be valuable asfoods. Indeed, vege-tables and acid fruitsseem to be needed bythe body, as sailo

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