gram or more
Calcium 0.25 gram or more
Iron 0.005 gram or more
==================================

~Vitamine Needs.~--We have seen the manner in which the energy and
protein foods have been adjusted in the diet, but these can not alone
assure the body, and especially the growing body of a normal
maintenance and repair of its tissue, or support the growth which is
essential at this time. This function is believed to belong to the
vitamines, since feeding experiments have demonstrated the fact that
animals soon cease to grow, develop deficiency diseases, and finally
die, when deprived of the essential constituents. Gillett advises, as
a safe rule, the use of one, and preferably two foods known to be rich
in the fat soluble vitamine, in each day's food allowance, milk and
leafy vegetables, for example. If the foods containing phosphorus,
calcium, and iron are taken in sufficient quantity, the second, or "B"
vitamine needs, will probably be adequately covered, but the presence
of the "C" vitamine must be carefully attended to; some fresh fruit or
vegetables (see table) is obligatory each day to insure the individual
against the development of scurvy.

~Factors Affecting the Food Selection.~--The estimation of the energy
needs of the body, and the selection of the foods to furnish the fuel
for this purpose, depend largely upon the individual. The digestion of
the fats, as well as the way in which the body utilizes them, makes
the use of this foodstuff more or less limited according to the
ability of the individual to take care of them, the minimum allowance
for children being between 2 and 3 ounces per day. According to
Gillett, "If boys and girls get at least this amount from butter and
its substitutes, cream, bacon, fat meat and oils, additional amounts
from their food will provide a margin of safety, without overtaxing
the digestive system."

After determining the amount of fat required in each day's food
allowance, it is a simple matter to adjust the carbohydrates. It is
safer from a health standpoint, to obtain the greater portion of this
foodstuff from starchy foods rather than from the sugars, many foods
rich in starch, likewise contain appreciable amounts of protein and
fat, whereas sugar is practically one hundred per cent. carbohydrate.
The ease, too, with which this substance ferments in the stomach, and
the manner in which it destroys the appetite for other foods, makes
the use of muc