The following questions constitute the "written recitation" which the regular members of the A. S. H. E. answer in writing and send in for the correction and comment of the instructor. They are intended to emphasize and fix in the memory the most important points in the lesson.

Food And Dietetics. Part I

Read Carefully. The Department of Agriculture Bulletin No. 142, "The Nutritive and Economic Value of Food," should be studied in connection with this lesson. Make your answers full and complete.

1. What to-day is included in the food problem?

2. What factors affect the proportion of the income spent for food?

3. At current prices in your locality, give a list of foods you would provide for a day's ration at 20 cents per person for raw food material. At 30 cents. At 40 cents.

4. To what extent can waste in food be eliminated?

5. How do animal and vegetable foods compare in cost?

6. Which would be the cheaper source of proteid, beefsteak at 25 cents per pound, milk at 8 cents per quart, bread at six cents per pound, corn meal at 4 cents per pound? Give details of calculations.

7. How is the heat and energy of the body produced?

8. What is meant by the term calorie? How is it that mechanical energy can be measured by this unit?

9. How does the amount of heat produced by proteid compare with that obtainable from an equal amount of starch? With that from an equal amount of fat?

10. What relation has digestibility to food value? 11. What are the five food principles? Give their functions. Which of the food principles is most important?

12. What is meant by proteid? Name the most common representatives of the class found in food.

13. If possible, perform the experiments in separating some of the proteids as described and report.

14. How does gelatine differ from the true proteids?

How may it be obtained?

15. What is the most important carbohydrate from the standpoint of food? What is its source?

16. How do fats differ from carbohydrates?

17. What is meant by food value? By nutrient ratio?

18. How are dietary standards determined?

19. What factors affect the amount and proportion of food needed?

20. Of what practical value to the housekeeper are dietary standards?

21. Calculate the amount of proteid, carbohydrate, and fat in your own diet for one day as nearly as you can. Give details of calculation.

22. What questions have come to you in the study of this lesson?

Note. Question 2.1 is optional. After completing the test sign your full name.