"Now, these several nitrogenous and non-
nitrogenous constituents of the feod are con-
stantly imdergoing change and destruction in
ministering to the several necessities of the
living animal organisation — as the growth,
substance, and waste of the body, its heat,
electricity, and muscular force ; and hence the
necessity for a frequent supply of food.
" The mineral constituents of the body arc not
less necessary than the albuminates, fat, and
the carbo-hydrates, and equally require to bo
renewed in the food consumed. Thus, sulphur
and phosphorus are constantly present, com-
bined chiefly with the albuminates. Phosphate
of lime is found principally in the bones, teeth,
and cells and tissues ; phosphate of potash in
the tissues and cells ; chloride of sodium in the
hquids ; iron in the blood ; and, lastly, carbonic
acid, lactic, tartaric, acetic, and some other
acids, which are converted in the system into
carbonic acid, are requisite to maintain the
alkalinity of the body, the loss of which gives
rise to scurvy.
"Again, the imbibition of a large quantity
of water daily is likewise a necessity, in order
to endow many of the constituents of the food
— especially the albuminates — with certain
physical jiroperties, to render them plastic,
soluble, or the more readily reducible to a state
of solution ; thus aiding absorption, nutrition,
and elimination."
There is thus, we see, between the composition
of the body and the food consumed, whether
animal or vegetable, the closest possible re-
semblance.
Having now seen what kinds of food are
needed to keep the body in health, we come to
look at the quantities required. The quantities
of course vary according to age, weight, and
muscular exertion, but it has been determined,
by numerous independent inquiries, that the
food daily consumed by an adult man of average
weight — 140 pounds — in moderate work, should
contain about the following quantities of the
several classes of food, the figures given being
PRO
( 656 )
PRO
those of Molesholt, quoted by Parkes in his
valuable work on " Practical Hygiene."
Di-y Food.
Ounces Nitrogen. Carbon,
and Grains. Grains. Grains.
Albuminous substances 4-587 317-0 1073-6
Fatty substances . . 2-964 none 1024-4
Carbo-Hydrates . . 14-257 none 2769-4
Salts 1-058 — —
. 22-866
" One ounce of dry albuminate contains
69 grains of nitrogen, and 234 of carbon ; one
ounce of dry fat, 345-6 grains of carbon, and
the same weight of either of the carbo-hydrates ;
starch or sugar, 194-2 grains; or 100 grains of
albuminates contain 15-8 of nitrogen, and 53- 5
■oi carbon ; fat, 79 grains of carbon ; and starch
and sugar, 44-4 grains.
" But water, to the e.xtent of between fifty
and sixty-nine per cent., is contained in the food
consimied, raising the amount to about forty
ounces."
Now, nearly the whole of the nitrogen and
carbon contained in the chief articles of our
food may be thus divided and distributed : —
T T. AT J. S 16 oz. less one-fifth bone.
Lean Eaw Meat j i4.4^,ooked, about 8 oz.
Fat of Meat . . . . ^ oz.
Egg 2 „
Cheese 1 »
Butter 1 „
Bread 18 „
Potatoes 16 „
Other Vegetables . . . 8 „
Milk 2 „
Sugar I ji
Page 1379
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"Now, these several nitrogenous and nonnitrogenous constituents of the feod are constantly imdergoing change and destruction in ministering to the several necessities of the living animal organisation — as the growth, substance, and waste of the body, its heat, electricity, and muscular force ; and hence the necessity for a frequent supply of food.
" The mineral constituents of the body arc not less necessary than the albuminates, fat, and the carbo-hydrates, and equally require to bo renewed in the food consumed. Thus, sulphur and phosphorus are constantly present, combined chiefly with the albuminates. Phosphate of lime is found principally in the bones, teeth, and cells and tissues ; phosphate of potash in the tissues and cells ; chloride of sodium in the liquids ; iron in the blood ; and, lastly, carbonic acid, lactic, tartaric, acetic, and some other acids, which are converted in the system into carbonic acid, are requisite to maintain the alkalinity of the body, the loss of which gives rise to scurvy.
"Again, the imbibition of a large quantity of water daily is likewise a necessity, in order to endow many of the constituents of the food — especially the albuminates — with certain physical properties, to render them plastic, soluble, or the more readily reducible to a state of solution ; thus aiding absorption, nutrition, and elimination."
There is thus, we see, between the composition of the body and the food consumed, whether animal or vegetable, the closest possible resemblance.
Having now seen what kinds of food are needed to keep the body in health, we come to look at the quantities required. The quantities of course vary according to age, weight, and muscular exertion, but it has been determined, by numerous independent inquiries, that the food daily consumed by an adult man of average weight — 140 pounds — in moderate work, should contain about the following quantities of the several classes of food, the figures given being
PRO
( 656 )
PRO
those of Molesholt, quoted by Parkes in his valuable work on " Practical Hygiene."
Di-y Food.
Ounces Nitrogen. Carbon, and Grains. Grains. Grains.
Albuminous substances 4-587 317-0 1073-6
Fatty substances . . 2-964 none 1024-4
Carbo-Hydrates . . 14-257 none 2769-4
Salts 1-058 — —
. 22-866
" One ounce of dry albuminate contains 69 grains of nitrogen, and 234 of carbon ; one ounce of dry fat, 345-6 grains of carbon, and the same weight of either of the carbo-hydrates ; starch or sugar, 194-2 grains; or 100 grains of albuminates contain 15-8 of nitrogen, and 53- 5 ■oi carbon ; fat, 79 grains of carbon ; and starch and sugar, 44-4 grains.
" But water, to the extent of between fifty and sixty-nine per cent., is contained in the food consumed, raising the amount to about forty ounces."
Now, nearly the whole of the nitrogen and carbon contained in the chief articles of our food may be thus divided and distributed : —
T T. AT J. S 16 oz. less one-fifth bone. Lean Eaw Meat j i4.4^,ooked, about 8 oz.
Fat of Meat . . . . ^ oz.
Egg 2 „
Cheese 1 »
Butter 1 „
Bread 18 „
Potatoes 16 „
Other Vegetables . . . 8 „
Milk 2 „
Sugar I ji