f 100 grams) | 1.10 | 9.00
Tea (infusion of 100 grams) | 1.00 | 10.50
Bacon | 1.29 | 71.14
Butter | 0.64 | 83.00
Olive oil | Trace | 98.00
Beer, strong | 0.05 | 4.50
Wine | 0.15 | 4.00
---------------------------------------------+-----------+--------------

"The hydrogen existing in the compound in excess of what is required
to form water with the oxygen present is calculated as carbon. It is
only necessary to multiply the nitrogen by 6.5 to obtain the amount
of dry proteids in 100 grams of the fresh food substance."
(Dujardin-Beauretz.) The following simple rules are given by
Parks:--"1st. To obtain the amount of nitrogen in proteid of foods,
divide the quantity of food by 6.30. 2nd. To obtain the carbon in fat
multiply by 0.79. 3rd. To obtain the carbon in carbohydrate food
multiply by 0.444. 4. To obtain the carbon in proteid food multiply by
0.535."

Finding that our food and our bodies contain essentially the same
elements, we must also bear in mind that the body cannot create
anything for itself, neither material nor energy; all must be supplied
by the food we eat, which is transformed into repair material for the
body. Therefore, the object of a course of study dealing with the
science of this question, as it relates to the daily life, should be
to learn something of how food builds the body, repairs the waste,
yields heat and energy, and to teach the principles of food economy in
its relation to health and income. This, with the development of
executive ability, is all that can be attempted in a primary course.

FOOTNOTE:

[3] An illustration of vapor rising may be given by breathing upon a
mirror.

CHAPTER II.

Food Classification.

The following are familiar examples of compounds of each of the four
principal classes of nutrients:

PROTEIN:

_Proteids._

_Albuminoids_, _e.g._, albumen of eggs; myosin,
the basis of muscle (lean meat); the albuminoids
which make up the gluten of wheat, etc.

_Gelatinoids_, constituents of connective tissue which
yield gelatin and allied substances, _e.g._, collagen
of tendon; ossein of bone.