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An intelligent understanding of the relation of nutrition to health must be
based upon a working knowledge of:

1. The physiology of the tissue cell.

Re
Se

The character, composition and values of foodstuffs.
The mechanisms of digestion and assimilation.

4. The hygiene of nutrition.

De

Some guides to adequate nutrition.

Be PHYSIOLOGY OF THE TISSUE CELL

All cells exhibit two types of functions,
anabolic or constructive functions--performed chiefly by the nucleus;

kataboliec or destructive functions--performed chiefly by the cytoplasm,

Thus the nucleus of the cell is chiefly an organ of growth, construction,

repair and reproduction while the cytoplasm is an organ of power production
through energy transformation. Both of these functions are dependent upon
the delivery to the cell of adequate nutritive materials and removal of the

waste products.

l. Metabolism: The sum total of the chemical activities occurring in liv-

protoplasm. For purposes of study it may be further subdivided:

Basal metabolism: The chemical reactions Which are concerned
with the immediate maintenance of the living state.

Growth metabolism: The whole group of reactions by which new proto-
plasm is produced and new Supporting structure laid dow.

Functional metabolism: Those reactions associated with the activi-
ties of which protoplasm is capable, i.e., muscular, nervous, or :
glandular, etc,

C. THE CHARACTER, COMPOSITION, AND VALUE OF FOODSTUFFS.

Le

Foods - Composition and values

Normal functioning of the cells of the body, which constitutes health,
requires an adequate supply of the chemicals composing the human body.
These chemicals are taken into the body in the food we eat, the water

we drink, and the air we breathes The foods are needed for three main
purposes:

a. To secure energy.
b. To build and repair tissue.
cs» To regulate body processes.

Sources; Soil and air are the ultimate sources of the chemicals required

by the body. Plant life is the primary source of human food. Animal
iafe te a secondary source.

5» Variety of Foodstuffs: Humans have found by centuries of experience and

experiment that the needed chemicals can be secured from an atmost end-
less variety of animal and vegetable sources.