. Food; what it is and does . nds to incapacitate the digestive tract by non-use. Whatever aids in bringing about the above, necessaryconditions aids nutrition ; that is, the nourishing of the bodyby the utilization of food. Pure air in abundance is imperative for assimilation offood, as it is food combining with oxygen which gives heat-energy and brings food into form for transformation intobody-tissue. Deprived of air a body cannot be nourished, nomatter what it may be fed. If air is cut off from a candleor lamp, the flame dies down and goes out; if air is cut offfrom a fire, it dies out; if
. Food; what it is and does . nds to incapacitate the digestive tract by non-use. Whatever aids in bringing about the above, necessaryconditions aids nutrition ; that is, the nourishing of the bodyby the utilization of food. Pure air in abundance is imperative for assimilation offood, as it is food combining with oxygen which gives heat-energy and brings food into form for transformation intobody-tissue. Deprived of air a body cannot be nourished, nomatter what it may be fed. If air is cut off from a candleor lamp, the flame dies down and goes out; if air is cut offfrom a fire, it dies out; if air is exhausted in a building,as it may be in a fire, people die because they cannotbreathe. If the air-supply is limited where people live orwork, their food is not digested. Their bodies are harmedin other ways by lack of air. If impure air is breathed, it actsas would deficiency of air, and also causes such diseases asits impurities propagate. The air-need is 30 cu. ft. per hour per person. 166 FOOD—WHAT IT IS AND DOES. FOOD KfiH DIGESTION-NEEDS No less imperative than an abundance of pure air to diges-tion of food is plenty of pure water. Water and air performdifferent functions, hence the necessity of both. Their pu-rity is important for all. Water liquefies food and aids in itstransformation; air effects the oxidation of food, through whichit is made useful to the body. Besides the water taken in food (see Food-Composition) usu-ally about three pints (or six glasses) of water a day is advisedas drinking-water. The habit of drinking water between mealsshould be formed, for then water does not overdilute diges-tive juices at the time they are needed to digest the food eatenat meals. Drinking water between meals has the further ad-vantage of bringing it into the digestive tract at the time thefood eaten needs to be further liquefied. At night and in themorning (J- hr. before breakfast) a glass of water further aidsnutrition by assisting in the removal of waste products.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr
