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 III

Read Carefully. It will be advisable to read the following United States Department of Agriculture Bulletins in connection with this lesson: No. 121 - Beans, Peas, and Other Legumes as Food. No. 129 - Sweet Potatoes. Reprint - The Value of Potatoes as Food. Circular No 17 - Standards of Purity for Food Products. Circular No. 16 - Officials Charged with the Enforcement of Food Laws. Extract No. 221 - Use and Abuse of Food Preservatives. Make your answers full and complete.

1. In what different ways may vegetables be classified? Classify the following according to each method: Tomatoes, potatoes, sweet potatoes, squash, turnips, beets, green corn, lettuce, spinach, cabbage, green peas, dried peas, string beans, dried lima beans, celery, rice.

2. How does the percentage of water in milk compare with that in vegetables and fruits?

3. How does the presence of cellulose in vegetables affect our use of them?

4. Why do vegetables have an important place in the diet?

5. Compare fruits and nuts as to food value.

6. Name three fruits that have a high food value.

7. Compare tea, coffee and cocoa as beverages.

8. Describe the process of the preparation of tea for the market, and account for the names of different kinds.

9. What are the reasons for prohibiting the adulteration of foods? 10. (a) How ought this to be accomplished? (b) What do you know of the food laws in your own state?

11. Give examples, from your own experience if possible, of misleading statements in regard to food, and show the truth in the matter.

12. Can you suggest any way in which standards may be changed so that the public will not demand such articles as colored butter?

13. Give the arguments for and against the use of preservatives. Which side seems to you to have the better case?

14. Try the two tests for distinguishing butter, butterine, and renovated butter, and report your results.

15. How should the diet of a child, say from five to ten years of age, differ from that of the adult?

16. What is the objection to the use by the child of tea, coffee and highly seasoned food?

17. What control should be exercised over eating between meals on the part of the child?

18. What is the need for fat in the child's diet? In what ways may it be supplied?

19. Make out a menu for three days for a child of about eight.

20. What is the province of the housekeeper in regard to food for the sick?

21. Summarize the chief new points that you have learned from Food and Dietetics.

22. To what extent and how has the study of these lessons resulted in the modification of your own diet or that of your family?

23. What questions have you?

Note. - After completing the test, sign your full name.

Notes On The Questions

The chief difficulty that our students seem to have in answering the questions seems to be in the calculations necessary in question 6 and 21 of Part I. These seem to arise chiefly from lack of practice in using percentages.

Question 6 reads: 'Which would be the cheaper source of proteid, beefsteak at 22 cents per pound, milk at 7 cents per quart, bread at 5 cents per pound, corn meal at 3 cents per pound?"

As percentage simply denotes the number of parts in 100, it seems simplest in this problem to calculate the cost of 1 pound of proteid in 100 pounds of each of the materials, viz., if beef contains 19% of rro-teid (table page 57), 100 pounds of beef will contain 19 pounds of proteid, and 100 lbs. beef steak @ 22c. a lb. costs $22.00. Then 1 lb. proteid in beef steak will cost $22.00/19 = $1.15 per lb. In the came way:

100 lbs. of milk with 3.3% proteid contains 3.3 lbs.

100 lbs. milk = 50 qts. @ 7c a qt. costs $3.50. 1 lb.

Proteid in milk costs $3.50/ 3.3 = $1.06 per lb.

In like manner, the cost of one pound of proteid in bread and in corn meal is obtained with little calculation and the cheapest source of proteid is obvious. In the use of percentage and decimals, to avoid errors in pointing off, note whether the answer is reasonable.

Although Question 21 is optional, - "Calculate the amount of proteid, carbohydrates, and fat in own diet for one day as nearly as you can," a number of interesting solutions have been sent in. The following is a good example:

Menu

Breakfast

Orange 3 oz.

Oatmeal 1/2 "

Cream 1 1/2 "

Sugar 1/2 "

Toast 2 "

Butter 1/4 "

Lunch

Potato Soup.

Potato 2 oz.

Milk 4 "

Putter 1/4 "

Flour 1/4 "

Cold Beef 2 "

Bread 2 "

Butter 1/2 "

Chocolate.

Milk 3 "

Sugar 1

Chocolate 1/3 "

Dinner

Tomato Soup Buttt-r 1/8 oz.

Flour 1/8 "

Tomatoes 4 "

Crackers 1/8 "

Beefsteak 6 "

Potatoes 4 "

Lettuce with Oil.

Dressing.

Lettuce 1 oz.

Oil 1/4 "

Bread 1 "

Butter 1/4 "

Strawberries 4 "

Cream 1 "

Sugar 1 12 "