In order to obtain the best results from food, both from a health and an economic standpoint, it is necessary to become familiar with the foodstuffs as they are combined to make up the various common food materials. One foodstuff may be a producer of heat, but may lack certain chemical elements which are essential to the building of tissues; another may be able to accomplish both functions in the body, but will prove too expensive to use as fuel, except when it is absolutely necessary to do so. Thus, it is essential for the nurse to understand where and how both the foodstuffs and the vitamines occur in nature, in order to make use of them more advantageously. The following table gives the sources of the foodstuffs, after which a description of the individual foodstuffs and vitamine factors will serve to point the way to their use in the dietary: { Milk, cheese (especially skim milk cheese). { Eggs. { Meat (lean meat in particular). { Poultry, game. { Fish. Proteins { Cereals, corn, wheat, rye, oats, etc. { Bread and breadstuffs (crackers, pastry, macaroni, { cake). { Beans, peas, lentils. { Cotton seed. { Nuts. { Gelatin. { Wheat products (bread, cake, crackers, pastry, { macaroni, spaghetti). { Cereal grains, breakfast foods. { Corn products, corn meal, green corn. { Rice, sago, tapioca, taro. { Potatoes (white and sweet). Carbohydrates { Starchy fruits (bananas). { Sweet fruits (oranges, grapes, pineapples). { Dried fruits (prunes, dates, raisins, currants). { Sugar cane, sorghum cane. { Sugar beets, sugar maples. { Products made from sugar (candy, jellies, { preserves, marmalade). { Butter, cream, cheese. { Olive oil, cotton seed oil, peanut oil, corn oil, { almond oil. { Soy bean. { Corn meal, cotton seed meal and flour, oatmeal. Fats { Pork (bacon especially), other fat meat. { Codfish (and other fatty fish). { Eggs (yolk). { Cocoa, chocolate. { Brazil nuts, almonds, pecans, and other nuts rich { in fat. Water { All foodstuffs except those which have been put { through a drying process.