OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, March 06, 1912, Image 19

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1912-03-06/ed-1/seq-19/

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?55S35S55S555S51
I
AtL LEVN WASN'T HEALTHY FQR JACK SPRATT,'
NOR SHOULD HRS. SPRATT HAVE HAD ALL FAT"
' ' y
i
Cheap" FoqdsIAire Often the Dearest Ones, Writes Dr. Wiley,
' in Third Fr6d Article. " '
in Third Food Article.
,
mmmmmgggzm
t BY DR. H, W. ,WILEY,
Chief Chemist 'U, S. Pepartriient
of .Agriculture.
The balanced ration is that se
lection of food which furnishes in
the proper quantities the four
kinds-jsf nourishment mentioned
in yester'day'$ article fats, car
bohydrates proteinsjand mineral
substances. It is. evident, there
fore, that th'e, human bbdy can
riot live very'long eatingnofching
but sugar and starch. His health
would soon-be impaired by eat
ing ndthing but lean"meat. if,he
shouldtry, to live on fats and oils
alone he Wuld soon find himself
starving, aftd if he ate nothing
but phosphorus and lime his life
would indeed be short. A proper
combination d all these elements,
however produces that balance in
his food which nourishes all the
parts of his body and at the same
time furnishes the-heat and ener
gy necessary to his .daily exist
ence. I shall mention some of the
kinds of foods which contain
some one of the different impprt-
' ant nourishing elementsmention-
ed in flip nrpvlmis rlaftQifiratinn
with a comparison of the cost 01
eacn. buch a comparison,, how
ever, is not a fair criterion for
judging the comparative econ
omy in foods, because a food
..which is cheap and not palatable
may, in the long run, be more exr
pensive than one which is dear,,
and palatable. Attention has sri
ready Been called to the fact thafe
payability is, to a certain extents
a test of wholesomeness, hence
any system of comparative cosjj
which does not include compara
d
jSp'P&v
Dr. H. Wv. Wiley.
tive palatability is apt to be mis
leading. Of the classes of foods mk
tioned two may be considered 'as
being prepared in a pure state,
namely, the carbohydrates (the
starches and the sugars) and the
fats and oils. On the other hand

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