=Olive Oil= is crushed from ripe olives. It is often used where cod liver oil is prescribed, because more palatable. Cotton seed oil is often substituted or mixed with the cheaper grades of olive oil. It is wholesome, if fresh, but has not the pleasing flavor of the olive. Many take olive oil for the purpose of rounding out the figure with fat. If the system will assimilate fat, taken in quantities, the fat may be stored up, but, as a rule, one is underweight because of a failure to assimilate the regular diet and the overloading with fat would not cause a better assimilation. Olive oil in moderation is a good food where much heat and energy are expended, but if ones occupation is sedentary, much fat is not required. =Nut Oils= are good, but, with the exception of peanut butter, are not often used. * * * * * [Sidenote: Sugar] The sugars are cane and beet sugar, maple sugar, and glucose. All sugars are carbohydrates,—carbon, hydrogen, and oxygen,—the oxygen and hydrogen being in the same proportions as in water, (two atoms of hydrogen and one of oxygen), the difference is that the carbon is missing from the water. Sugar is said to consist of about ninety-five per cent nutritive value. =Glucose= is made by converting the starch in corn into sugar. It is pure, wholesome, and cheap, and, for this reason, it is often used to dilute other sugars. It is not as sweet as other sugars, and it ferments more readily. Many of the syrups on the market are made from it. The common, granulated sugars are made from sugar cane or beets; beet sugar is becoming more generally used. Brown sugar is granulated sugar in the early stages of refinement. Maple sugar is obtained by boiling down the sap of the maple tree. It is often adulterated with other sugars or with glucose, because they are cheaper. This adulteration does not make it unwholesome, but when mixed with these it loses its distinct, maple taste and is more mild. Before sugar can be used by the human system, it is changed into grape sugar, or dextrose, (another form of sugar) by a ferment in the small intestine called lactose. Milk sugar needs less chemical change than other sugars and is taken almost at once into the circulation. When an excess of sugar is consumed, it is stored within the body as glycogen, until required. Sugar is perhaps a better food than starch, because less force is required for its digestion and it is easily assimilated, being more readily converted into dextrose than are starches. Moreover it furnishes the needed heat and energy to organisms that have no power to digest starch. Milk sugar is a part of the natural food for the infant, because the infant has not developed the ferment necessary for starch digestion.