OUR BABIES

Dominion, Volume 9, Issue 2787, 3 June 1916, Page 13

OUR BABIES

fBY Hygeia.")

Published under tho auspiccs of the Hoyal" New Zealand Society for tho Health of Women and Children. "It is wißer to put up a fcnce at tho top of a prccipico than to maintain an ambulance at tho bottom." THE MISUSE OF FOOD. _ At tho annual meeting of the Dunedin Branch ,of tho Society jJr. Malcolm, Professor of Physiology at Otago University, gayo a most valuable address on "The Abuse or Misuse of Food." The address was of such practical importanco to all of us that we have no doubt as to the desirability of publishing it iu this column for tho benefit of our readers. At the outset tho lecturer . explained that diverse as our diets may seem to bo in composition they are all built out of protein, carbohydrates (that is, sugars or starches), and tats—along with water and a small traco of salts, which need not be considered here. Thus white of egg and the lean of meat, fish, or fowl are more or less pure protein (with froiu 75 per cent, to 90 per cent, of water),. The curd of milk is mainly protein with fat in ite meshes. Tlie food in the yolk of egg is two-thirdß fat and one third protein. Flour is ui'ainly starch, but contains about 10 per cent, of protein and. 1 per cent, of fat; while oatmeal has less starch, more protein, and from 6 to 8 por cent, of fat. Tho foodstuff in potatoes, turnips, apples, etc., is mainly starch or sugar; vegetables and fruits also, contain important salts, and from 80 to 95 per cent, or more of water. Certain vegetables, such as peas and beans, contain large quantities of protein, and may thus be made important sources, of the protein element in the diet. Protein Needed for Building "and Repairs. Protein is a special kind of foodstuff; it is used ifor building and repairs, and is more nearly related to the composition, of living matter than any other constituent of our food. On this account, it is possible to starve an animal to death by withoidiiig protein, though the other two foodstuffs (starches and fats) aro g : ven in abundance.. '■Plie chief sources of protein aro the muscles of animals (used in the form of butcher-moat, poultry, game, fish), milk, cheese, eggs, shell-fish, and some vegetables like peas and beans. A typical standard <liet contains 100 grammes (3Joz.) proteiu, about 500 grammes of sugar or starch, and about GO grammes of fat. The conversion of these quantities into actual foodstuffs can. be' calculated from tables. One hundred grammes of proteiu would bo present in the following :—Six ounces of lean meat, lib. of brea'd, thrpe-quarters of a pint of milk, Alb. of potatoes, and 2oz. of oatmeal. : Food and Exercise. Dr. Malcolm then proceeded as follows ■ In his primitive state ma.h earned Ilia bread by the sweat of his brow, so that muscular exertion and the size of tho daily menu were in a largo degree proportional to each other; but in these modern days, when a competenco is easily eai'ned .by brain work, or by sedentary occupations, this relation no longer exists. Braih work, oven when severe, does not require the samo amount of food as muscular work, and.if sedentary brainworkers continuo to' eat as if they weru following the plough, a tram of evils arises resulting in indigestion, or corpulence, or gout, according to tho tendency of the individual. Temperance. Besides muscular, exertion, tho temperature of our surroundings is ail important factor iu determining how much one should eat, for. by nervous mochaiiicisms our body temperature is .maintained nt a constant figure, due to variations in tho heat produced ill the- body and in (he heat lost from the body. In cold weather more: heat is lost, and uioro must bo produced, and this is provided for by oxidation (burning) of more food. Conversely in wavrn climates less food is required. Too Much Flesh-Forming Material. •It -;is\ generally held that wo'eat too ; rriucli"hieat iii this country; and in this connection one should remember that meat is not tho only protein-rich food. Ono. may take'in an excess of protein by eating fish, poultry,- cheese, eggs, or even peas and beans. When taken much in excess of what is necessary, especially if the nervous system is 1 overworked, tho digestion and absorption of - the > protein aro delayed/and tho protein falls a ready prey'to the bacteria that haunt tho intestine. In this way poisonous substanccs. are produced which arc absorbed, and i.givo riso to bad effects. Strain on Liver and Kidneys. 1 Even when bacterial decomposition does not occur, the absorption of ail excess of protein is believed by many to throw a strain on the livor and kidneys in excreting the excess, for protein is also peculiar ill this, that it cannot be stored to moro than a slight extent. Wo can store fat and a little carbolij-drate when Iheso arri in excess of what is required, but any excess of protein above- what we actually need goes to form excretory substances, which the liver- and kidneys must deal with. It is partly on this account that many experiments have-been made to'find out whether man can live on a •smaller amount of protein than the standard diet allows, and all these experiments go 'to show that it is - quite possible to continuo in apparent good health on much less, even as low as half the standard allowance of 100 grammos. On the other hand, it is very doubtful whether, the. least quantity one can live on is also the best". It has. been pointed out that the physique of races or classes' of people who are brought up on rice, which is poor in protein, compares .veryunfavourably with those who have a moro liberal supply of protein, and tuberculosis and similar bactcria] diseases are more frequent in the poorer classes, where'presumably the supply of protein is less, for, protein is always more expensivo than 1 carbohydrates. How Much Protein Do We Need? On tho whole, it is generally agreed" that 100 grammes ■ per diem is not an excessive amount of protein'for an adult. For the sake of comparison with actual foodstuffs, I may say'that 100 grammes of protein would be present in the following materials-Six ounces lean meat (3Ggni), lib. bread (3Ggm), J-pint milk (20cm), Alb. potatoes (Ggni), and 2oz. oatmeal (7gm). This is a little over tho 100 grammes, to allow for what passes through the alimentary tract without being absorbed. This quantity is considered sufficient for a full-grown adult doing an average day's work.*

When.the muscular work is severe, as in soldiers during '.war time, the quantity is increased to 150 or 200 grammes. It is, of course, impracticable to weigh one's food daily; but I think n\any people would find it advantageous to consider whether tliey are taking excess of protein, and to try the experiment of gradually and judiciously lessening tho amount. Young growing persons should receive a good supply of protein, preferably in the form of milk, iish, and eggs.

Dr. Malcolm's address will he continued next week.