General Science - Bertha May Clark (children's books read aloud TXT) 📗

[Footnote A: As applied to food, the calorie is greater than that used in the ordinary laboratory work, being the amount of heat necessary to raise the temperature of 1000 grams of water 1° C., rather than 1 gram 1° C.]

TABLE SHOWING THE NUMBER OF CALORIES FURNISHED BY
ONE POUND OF VARIOUS FOODS

FOOD CALORIES FOOD CALORIES Leg of lean mutton 790 Carrots 210 Rib of beef 1150 Lettuce 90 Shad 380 Onion 225 Chicken  505 Cucumber 80 Apples 290 Almonds 3030 Bananas 460 Walnuts 3306 Prunes 370 Peanuts 2560 Watermelons 140 Oatmeal 4673 Lima beans 570 Rolled wheat 4175 Beets 215 Macaroni 1665

57. Varied Diet. The human body is a much more varied and complex machine than any ever devised by man; personal peculiarities, as well as fuel values, influence very largely the diet of an individual. Strawberries are excluded from some diets because of a rash which is produced on the skin, pork is excluded from other diets for a like reason; cauliflower is absolutely indigestible to some and is readily digested by others. From practically every diet some foods must be excluded, no matter what the fuel value of the substance may be.

Then, too, there are more uses for food than the production of heat. Teeth and bones and nails need a constant supply of mineral matter, and mineral matter is frequently found in greatest abundance in foods of low fuel value, such as lettuce, watercress, etc., though practically all foods yield at least a small mineral constituent. When fuel values alone are considered, fruits have a low value, but because of the flavor they impart to other foods, and because of the healthful influence they exercise in digestion, they cannot be excluded from the diet.

Care should be constantly exercised to provide substantial foods of high fuel value. But the nutritive foods should be wisely supplemented by such foods as fruits, whose real value is one of indirect rather then direct service.

58. Our Bodies. Somewhat as a house is composed of a group of bricks, or a sand heap of grains of sand, the human body is composed of small divisions called cells. Ordinarily we cannot see these cells because of their minuteness, but if we examine a piece of skin, or a hair of the head, or a tiny sliver of bone under the microscope, we see that each of these is composed of a group of different cells. A merchant, watchful about the fineness of the wool which he is purchasing, counts with his lens the number of threads to the inch; a physician, when he wishes, can, with the aid of the microscope, examine the cells in a muscle, or in a piece of fat, or in a nerve fiber. Not only is the human body composed of cells, but so also are the bodies of all animals from the tiny gnat which annoys us, and the fly which buzzes around us, to the mammoth creatures of the tropics. These cells do the work of the body, the bone cells build up the skeleton, the nail cells form the finger and toe nails, the lung cells take care of breathing, the muscle cells control motion, and the brain cells are responsible for thought.

59. Why we eat so Much. The cells of the body are constantly, day by day, minute by minute, breaking down and needing repair, are constantly requiring replacement by new cells, and, in the case of the child, are continually increasing in number. The repair of an ordinary machine, an engine, for example, is made at the expense of money, but the repair and replacement of our human cell machinery are accomplished at the expense of food. More than one third of all the food we eat goes to maintain the body cells, and to keep them in good order. It is for this reason that we consume a large quantity of food. If all the food we eat were utilized for energy, the housewife could cook less, and the housefather could save money on grocer's and butcher's bills. If you put a ton of coal in an engine, its available energy is used to run the engine, but if the engine were like the human body, one third of the ton would be used up by the engine in keeping walls, shafts, wheels, belts, etc., in order, and only two thirds would go towards running the engine. When an engine is not working, fuel is not consumed, but the body requires food for mere existence, regardless of whether it does active work or not. When we work, the cells break down more quickly, and the repair is greater than when we are at rest, and hence there is need of a larger amount of food; but whether we work or not, food is necessary.

60. The Different Foods. The body is very exacting in its demands, requiring certain definite foods for the formation and maintenance of its cells, and other foods, equally definite, but of different character, for heat; our diet therefore must contain foods of high fuel value, and likewise foods of cell-forming power.

Although the foods which we eat are of widely different character, such as fruits, vegetables, cereals, oils, meats, eggs, milk, cheese, etc., they can be put into three great classes: the carbohydrates, the fats, and the proteids.

61. The Carbohydrates. Corn, wheat, rye, in fact all cereals and grains, potatoes, and most vegetables are rich in carbohydrates; as are also sugar, molasses, honey, and maple sirup. The foods of the first group are valuable because of the starch they contain; for example, corn starch, wheat starch, potato starch. The substances of the second group are valuable because of the sugar they contain; sugar contains the maximum amount of carbohydrate. In the sirups there is a considerable quantity of sugar, while in some fruits it is present in more or less dilute form. Sweet peaches, apples, grapes, contain a moderate amount of sugar; watermelons, pears, etc., contain less. Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups.

Carbohydrates, whether of the starch group or the sugar group, are composed chiefly of three elements: carbon, hydrogen, and oxygen; they are therefore combustible, and are great energy producers. On the other hand, they are worthless for cell growth and repair, and if we limited our diet to carbohydrates, we should be like a man who had fuel but no engine capable of using it.

62. The Fats. The best-known fats are butter, lard, olive oil, and the fats of meats, cheese, and chocolate. When we test fats for fuel values by means of a calorimeter (Fig. 26), we find that they yield twice as much heat as the carbohydrates, but that they burn out more quickly. Dwellers in cold climates must constantly eat large quantities of fatty foods if they are to keep their bodies warm and survive the extreme cold. Cod liver oil is an excellent food medicine, and if taken in winter serves to warm the body and to protect it against the rigors of cold weather. The average person avoids fatty foods in summer, knowing from experience that rich foods make him warm and uncomfortable. The harder we work and the colder the weather, the more food of that kind do we require; it is said that a lumberman doing heavy out-of-door work in cold climates needs three times as much food as a city clerk. Most of our fats, like lard and butter, are of animal origin; some of them, however, like olive oil, peanut butter, and coconut oil, are of plant origin.