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This historic book may have numerous typos and missing text
Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... CLASS INSTRUCTION Remembering the object of instruction in this subject is, first to establish in the mind of the pupil relative values in calories for given quantities of all food substances, second, the importance to mental and physical development, as well as the maintenance of perfect health, and the attainment of long life, of food quantities which shall be neither too little for such development, nor too great, it will be easy to see the course to pursue. As is also apparent from the material in the foregoing pages, the various ramifications of the subject lead naturally to consideration of other factors having to do with health and longevity, which should be treated in the same connection. It is assumed the pupil will have already acquired sufficient knowledge concerning weights and measures. It is desirable, in this country, at least, where the metric system is not in general use, to establish comprehension of the relation in value of the gram and ounce, and of the fluid ounce and the equivalent measure in cubic centimetres. The caloric value of the three general classes of foods should of course be memorized, as a preliminary step to the study of the various articles of food, some of which, such as sugar are simple, and supplied in a pure form, others of which, like butter, contain accompanying material, and others which contain proteid, carbohydrate and fat in variable proportions. The next step should be the memorizing of the established figure of caloric value for the common foods, such as bread, milk and cream, and the commonly used meats. This should be followed by such practice in weighing of food as will result in the development of the ability to correctly estimate the weight of ordinary food portions, without the use of...
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