1 Notice that some of the substances in the table are moist while others are dry; and remember that before many of the dry foods are eaten a great deal of water is added to them. This is notably true of the cereals, of rice, and of flour. For example, what we buy as one pound of rice at the grocer's comes to the table as nearly four pounds of moist food. The chief difference between dry and moist foods is simply that when we eat dry foods we take less of the food and more water. Vegetables, fruit, meat, milk, eggs, puddings, and pies are moist foods. See the quantity of water in them which the table shows.

1 These tables are made up from facts supplied by Bulletin 28 (revised edition) of the United States Department of Agriculture.

must have are distributed in some of the foods we eat. In this table the single word "carbohydrate" is used instead of the two words "sugar" and "starch."

Look over the long list, which is only for reference and not to be memorized, and notice that our entire supply of food comes from living and growing things; that is, from plants or from animals. Plants gather nourishment for themselves from earth and air and water. Animals cannot do this. Instead, by their nature they must live either on the flesh of other animals or on material which plants have gathered and stored up for their own use.

This fact gives an added interest to the table of foods. Notice that in every case the animal food is rich in proteid, and be ready to remember that proteid is the food substance which builds the tissues of the body. That is, when muscle is broken down through exercise proteid. is used to build it up again.

Notice also that the plant foods in this table are rich in carbohydrates, and bear in mind the fact that carbohydrates are the food substances which produce energy, by which the body does its work and keeps itself warm. Proteid also helps in both these directions.

When more carbohydrate is eaten than is called for by the work of the body, the surplus is stored up as fat; and this fat is as important to the body for use in times of extra pressure as is money in the bank for a man who may at some time need more money than he has in hand.

Too much fat is, however, a disadvantage, for an oversupply reduces the power of the muscles.

When more proteid is eaten than the body can use, the surplus is sent off through the kidneys. Those who eat too much meat often overtax their kidneys to such an extent that they suffer from rheumatism and gout. More is said about this in a later chapter.

A baby grows fast and takes little exercise; hence his food, milk, contains both proteid and carbohydrate. Later on the same child will be a man; he will then grow little and exercise much, and will therefore need several times as much carbohydrate (fuel food) as proteid (tissue food).

Study the table of foods carefully and decide which articles may be wisely put together for the same meal. Professor Chittenden himself had these food substances in mind when he planned meals for the soldiers. He knew that all kinds of meat and some kinds of vegetables are rich in proteids, that grains and vegetables are specially rich in sugar and starch (carbohydrates), that mineral matter which we need comes in table salt and is also found in most meats and vegetables. And he saw, as we do, that the great food questions turn upon the proteids and the carbohydrates. In giving directions therefore, he was careful to order a mixed diet of carbohydrates and proteids for the same meal. When, for example, he selected beans, cheese, or eggs, he gave little

if any meat; instead he provided foods rich in starch or sugar, with vegetables and fruit, for example, or with

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