Excerpt from Daily Living
Foods include all those substances which may be used to construct the normal organism, to repair waste and to furnish vital energy and heat. To fulfil these requirements foods must contain proteids, fats, carbohydrates, water and mineral salts.
Proteid foods are familiar to us as the lean of meat, fish, the white of eggs and the curd of milk. All animal and vegetable foods contain proteids, which are characterized by their content of nitrogen. They form the blood and tissues and repair the constant tissue waste; upon them depend the most important functions of life.
The carbohydrates, or sugars and starches, are primarily of vegetable origin, although one animal food, milk, contains a considerable amount of sugar. In the system the carbohydrates are burned to liberate muscular energy and heat; a part of them is stored in the liver as glycogen or animal starch. An excess of carbohydrates may be transformed into fat and deposited as such.
The fats are burned in the body chiefly to form heat, they also yield force; in fact, carbohydrates and fats may to a certain degree replace each other in food, and the diet of the Esquimaux furnishes a striking example of the extent to which fat may replace sugars and starches.
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