Chart 14. Composition, Functions, And Uses 0f Food.
Revised Edition.
U.S.Department of Agriculture
Office of Experiment Stations
Prepared by
C.F. LANGWORTHY
A.C.True, Director
Expert in charge of Nutrition Investigations
FUNCTIONS AND USES OF FOOD.
CONSTITUENTS OF FOOD
Water
Protein
EDIBLE PORTION
Flesh of meat,yolk
and white of eggs,
Fats
Nutrients
Carbohydrates
Mineral Matter Or Ash
FOOD AS PUR-
wheat flour, etc.
CHASED CONTAINS
REFUSE
Bones,entrails,
shells, bran,etc.
USE OF FOOD IN THE BODY.
Builds and repairs tissue
PROTEIN-
White (albumen) of eggs
curd (casein) of milk
lean meat.gluten of wheat.etc.
All serve as fuel to
yield energy in the forms
FATS
Fat of meat,butter
Are stored as fat
of heat and muscular
power
olive oil, oils of corn
and wheat, et c.
CARBOHYDRATES---Are transformed into fat
Sugar, starch, etc.
MINERAL MATTER OR ASH--Shares in forming bone,
Phosphates of lime,
potash, soda, eto
assists in digestion, etc.
yields energy
Food is that which, taken into the body, builds tissue or
