FOOD AND DIET. LECTURE BY DR. BOND. Auckland, July 17.

Te Aroha News, Volume VII, Issue 386, 20 July 1889, Page 5

FOOD AND DIET. LECTURE BY DR. BOND. Auckland, July 17.

Tunic was a crowded attendance at Dr. Bond's lectme last night in the Y.JM.CA. Rooms. The lecture was given in the social hall of the building, but owing to the popularity of these discourses, they will in future be given in the large Lecture Hall. The lecture throughout was received with great iavour, applause being frequently given, In his introductory remarks Dr. Bond staced that food was requited for three purposes : Maintaining animal heat, supplying force to the body, and building U p the body and supplying the watte caused by woik. Alan and animals can only live upon foods 01 certain complexity, while vegetables can build up their nourishment from the elements, Thorefore, man lives directly upon the vegetable kingdom, or indirectly by eating feedeis as oxen and bheep. All diets contain the following ahmentaiy piinciples :—l,: — 1, water, ; 2, salt; 3, albumens; 4, fats; 5, starches; aud unless a dietary contains, the requisits amount of these alimentary principles, loss of energy results. The first two principles aie derived from substances which ha\e nob hie, the other three horn the organic world. Allfood&contain a laige pcrccntageof water. Sales aie found in vegetables and fruit. Albumens are found in both the animal and vegetable kingdoms, thus in meat, eggs, milk etc., and also in peas aud beans. JTatfe are found in milk, butter, meat, and ba«"'on. It is also found in some vegetable foods. Fat ia the mam heat and forcegivmtr principle. Carbohydrates or stai ches consist of starches, sugars, gum. Like fats, they contain no nitrogen. Starches are derived from vegetable souieeb of food. The cereals — wheat, oats, barley and rye, consist mainly of starch, as also do arrow100b, Indian meal, potatoes, peas and beans. An example of w hat an ordinary diet might consist was shown on the blackboard. If only one article of food, such as meat alone or biead alone, be used, a very largo quantity would have to be taken, in this way an unnecessary amount of labour would be thrown upon the digestive organs. The dietaiy must vary with the amount of woik done. Sex, age, climate and other circum&tanees also share in legulating the dietary. Alilk and eggs contain the alimentary piinciples in better balanced, proportions than other foodstufis, and milk in almost typical propoi tions. It was then shown how milk contained, all these principles mentioned in nearly the correct proportions tor the liie of man. Eggs aie deficient in baits and water. Various foods were then relencd to iv connection with their nutritious properties. Vegetables weie the main food of cmhsed man. Men cooked their food to lender it more palatable and easily degit-table. The present system of three meals daily wa& shown to be a good one.