This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1919 Excerpt: ...more heat than the carbohydrates. In this respect, carbohydrates and fats might be compared with wood and coal respectively. About 15 per cent of the weight of a person is fat. If more fat is eaten than is used for heat and energy, it is stored as body fat until it is needed. If more carbohydrates are eaten than required to produce the necessary amount of heat and energy, the surplus is transformed by the body and stored as body fat. The amount of fuel the body needs is dependent upon the amount and kind of exercise and the climate. Fats are of both vegetable and animal origin. Olive oil, cocoanut oil, cottonseed oil, oil of corn and of wheat are derived from vegetation. Cream, butter, lard and tallow are of animal origin. A number of fats is obtained when cooking meats, poultry, etc., as beef drippings, bacon fat, chicken fat and goose oil. The price of the fats depends upon their flavor--not the fuel value--the pleasantly flavored fats and oils being higher priced. Fats are used in the preparation of most dishes. Lard, cottolene and beef tallow are used for deep fat frying. Mineral Matter Mineral matter is a class of nutrients which yields only a small amount of heat, if any, but it builds bony tissue, such as bone, teeth, hair and nails. It is mineral matter which enables the skeleton to keep its form. Without this, it would be soft and pliable. From 5 per cent to 6 per cent of the body is mineral matter. It is found in solution in the blood and other tissues of the body, aids in the digestion of food and helps to regulate other body processes. Vegetables and fruits are the chief source of supply of mineral matter. It is located directly beneath their skins. Grains contain mineral matter also, but, in the process of manufacture, this is very largely lost...