Important Sources Of Proteins

Milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. Important Sources of Fats:

Olive oil, butter, cream, bacon and other fat meat, and nuts.

Important Sources Of Carbohydrates

Cereals, and cereal products; sago, tapioca; starchy vegetables, such as potatoes; sugar, honey, sweet dried fruits.

Important Sources of Mineral Matter

A. Available In Organic Form. Nitrogen

Supplied by protein.

Phosphorus

In milk and cream, eggs (especially the yolk), meat, whole wheat, oatmeal, dried peasand beans.

Iron

In eggs (especially the yolk), meat, whole wheat, oatmeal, dried and fresh peas and beans, spinach, raisins and prunes.

B. Available In Organic Or Inorganic Form. Calcium

In milk, dried beans and peas, oranges, spinach, turnips; other fresh fruits and vegetables, and whole grains.

Magnesium, Potassium, Iodin, Etc

Likely to be adequately supplied if the other ash constituents are provided for. The addition of sodium chloride (common salt) as a condiment usually supplies a surplus of sodium and chlorin.

Special Functions Of Each Food Principle

Proteins

Supply energy, nitrogen, sulphur, and sometimes phosphorus.

Fats

Supply energy in the most concentrated form.

Carbohydrates

Supply energy in the form most economical to the body.

Mineral Matter

Supplies building material, except nitrogen and sulphur, and helps to regulate body processes.

Water

Supplies building material (forming 60 per cent. of the body), and helps to regulate body processes.