References

Ohio Agri. Exp. Station (Wooster) Bulletin 201. "Mineral Elements in Nutrition."

Ohio Agri. Exp. Station (Wooster) Bulletin 207. "The Balance between Inorganic Acids and Bases in Animal Nutrition."

U. S. Dept. of Agriculture. Farmers' Bulletin No. 73, pp. 23-27. "Losses in Cooking Vegetables."

U. S. Dept. of Agriculture. Office of Exp. Station Bulletin No. 43. "Losses in Boiling Vegetables."

Journal of Home Economics, Vol. 4, No. 5, "Losses in Boiling Vegetables."

Questions

1. Are mineral elements so abundant in foods that they do not need to be taken into consideration in menu making?

2. What foods contain iron? What special use has the body for this substance?

3. Why is milk so valuable a food for babies?

4. How may carelessness in preparation waste or lose the salts contained in foods?

5. Discuss the boiling, baking, and steaming of vegetables from this point of view.

6. What uses may be made of the water in which vegetables have been cooked? When is this worth while?

7. Do canned and dried vegetables retain their mineral salts?