Food

Broadly, everything taken into the body which nourishes it or supplies its waste: in a more restricted and more commonly employed sense, those elements which are taken in by the mouth and elaborated by the alimentary canal are usually divided into the carbonaceous or fat-producers, and nitrogenous or flesh-formers; but a very rigid separation is impo ible, as the two groups overlap somewhat. In the first are included fats, sugars, and other carbohydrates, and in the latter, bodies containing nitrogen, such as albumen, casein, etc., whether derived from the animal or vegetable kingdoms. A daily allowance of ab. 21 ounces of the first and 4 ounces of the latter will supply the needs of an average man performing a fair amount of labor; 14 ounces of meat, 18 ounces of wheat bread, and 3 ounces of butter or fat closely represent the above amounts. To prevent disgust for food and maintain the appetite, fruit, vegetables, etc., should be added. For the bare preservation of life about one-half of the above is all that is nece ary, but such a diet cannot be maintained for any long period. About 3 pints of water in addition to that contained in the solid food is needed each day, and one half-ounce of common salt.