After studying in this elementary way the composition of the animal and vegetable foods, the pupils will be ready for simple lessons on diet. The class may now be said to have a working knowledge of the well-known foods, and they should be given a chance to use this knowledge, by combining and serving these foods for simple meals. REFERENCE TABLES OF FOOD CONSTITUENTS It will be helpful in this work, to guide the pupils in making out a reference table of the food constituents. This will give lists of food in which each constituent predominates, as follows: 1. Water: Beverages (water, milk, tea, coffee, cocoa), fruit, vegetables. 2. Mineral matter: (1) For building--milk, eggs (yolk and white), lean meat or fish, seeds, hard water (2) For regulating--fruit, vegetables, mineral waters. 3. Protein: Milk (curd), eggs (yolk and white), lean meat or fish, seeds. 4. Sugar: Fruit (juice), non-starchy vegetables (juice), milk (whey), commercial sugar. 5. Starch: Parts of plants which serve as storehouses: Tubers--potatoes, artichokes Roots--parsnip, tapioca, arrowroot Stem--sago Seeds--cereals, legumes, some nuts (peanuts, chestnuts). 6. Fat: Milk (cream), egg-yolk, meat or fish (fat), fruit, as the olive (oil), most nuts (walnut, butternut, pecan, peanut, etc.). Besides the necessary substances in food, the pupils must be told that there are other points for the housekeeper to consider when preparing the meals, namely: 1. The amount of each food substance required daily. 2. Special requirements of individuals according to: (1) age, (2) occupation, (3) climate, (4) season. Under 1, above, it may be explained, that when a meal is prepared which gives the body a correct proportion of each food substance, it is said to be well balanced. From numerous experiments the "Dietary Standard" for one day for a grown person has been calculated to be: Water--about 5 pints, two of which are taken in solid food Mineral matter--1 ounce Protein--3 to 4 1/2 ounces Fat--2 ounces Sugar and starch (together)--14 to 18 ounces. Although the pupils cannot be expected to follow this table accurately, from lack of sufficient knowledge, it will be of some assistance to them in choosing a combination of food for the home meals. Under 2, above, some of the variations of food are obvious, but some must be taught. Children require simple, nourishing food, which will contain plenty of protein and mineral matter for tissue building as well as much fuel food. Their diet should be varied and abundant.