Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. CLASSIFICATION OF FOODS. "The food we consume serves us in two ways; first it supplies material for tissue and also for the bones; second, it funihes us fuel for bodily warmth and action." "What foods are required for these purposes?" "While most writers divide foods into many classes, practically there are only two, that is, foods for building or repairing the body and foods for furnishing heat or force." "Then you would only divide food into two classes." "Yes, foods for building or repairing the body are called tissue-forming foods, they are also known by other names which are used to express the same thing." "What are the names?" "The most common name applied totissue-formingfood is the term proteid, or protein. Another term almost equally well-known ir that of nitrogen or nitrogenous foods. Still another known as albumens or albumenoids. These various names are used interchangeably for the same purpose, and the reader should not be confused thereby." "What foods belong to this class?" "Lean meat, eggs, fish, milk and cheese are the foods most extensively known as tissue forming foods, but peas, beans, lentils and wheat gluten have a larger per cent of tissue-forming substances in proportion to their starch, than is ordinarily required for the human system. Properly speaking, they should be classed with tissue formers." "What foods are known as fat or heat producers?" 42 CLASSIFICATION OF FOOD "Al! fats and oils, starch, sugar, gum, pectose and waste material are all termed force producers. The foods belonging to the starchy class, including gums and waste material are usually termed carbo-hydrates, while the fats are known as hydro-carbons." "In what classes of food do we find these different properties?'' "All the anima...