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FATS. Digestible. 3.6 Undigestible. 0.1 CARBOHYDRATES. Digestible. 4.8 Undigestible. 0.0 *Cheese, whole milk PROTEIN. Digestible. 27.1 Undigestible. 0.0 FATS. Digestible. 34.6 Undigestible. 0.9 CARBOHYDRATES. Digestible. 2.3 Undigestible. 0.0 *Butter PROTEIN. Digestible. 1.0 Undigestible. FATS. Digestible. 85.8 Undigestible. 1.7 CARBOHYDRATES. Digestible. 0.5 Undigestible. *Oleomargarine
Orders and suborders of enzymes, they play a part in respiration, in digestion, in assimilation. Some act on the fats, some on the carbohydrates, some produce inversion, others dissolution and precipitation. These enzymes are at once the products and the agents of life.
Proteins and carbohydrates are more quickly digested than fats, but, in equal amounts, have less than half as much food value. Water and mineral salts do not yield heat, but are required to build tissue and to keep the body in a healthy condition.
The rapidity with which it disappears is due in part to the rapidity with which it rises and spreads, or is blown, in every direction; and in part to the wonderful arrangement by which, while animals throw off this poisonous gas as waste, plants eagerly suck it in through the pores in their leaves and eat it, turning it into the carbohydrates, starch and sugar, which, in turn, become valuable foods for the animals.
Brown bread, potatoes, margarine quite a great deal could be provided for seven shillings! And what was more delicious than a well-baked potato with margarine of good quality? The carbohydrates or was it hybocardrates ah, yes! the kybohardrates would be present in really sufficient quantity! Little else was talked of all through dinner at her end of the table.
It also seems safe to conclude that a woman weighing 130 pounds who does her own housework requires food every day having an energy-value of 2,500 calories; smaller women and those who do no work require somewhat less. In a mixed diet the chief source of this energy and the source from which it is most economically obtained is the carbohydrates.
In this respect they differ from the animal foods that produce the principal supply of protein for the diet, for these, with the exception of milk, do not yield carbohydrates. The grain that contains the most protein is wheat, and in the form in which protein occurs in this cereal it is called gluten, a substance that is responsible for the hardness of wheat.
However, fats and carbohydrates differ in the forms in which they supply energy, the former producing it in the most concentrated form and the latter in the most economical form. So that the term carbohydrate may be clearly understood and firmly fixed in the mind, it is deemed advisable to discuss briefly the composition of the body and the food that enters it.
The proposition of how much carbohydrates the hen eats is chiefly determined by the quantity of grain she consumes. Of fats there are many kinds of which the composition is definitely known. The amount of fats the hen eats is unimportant because she makes starch into fat.
Now in selecting the diet for the day you should take care to choose those foods which give the proteins, fats, and carbohydrates in just the right proportion." "Oh, Billy!" groaned Bertram. "But it's so, Bertram," maintained Billy, anxiously. "And it's every bit here. I don't have to guess at it at all. They even give the quantities of calories of energy required for different sized men.
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