Many young women who, through wrong food, environment and unsuitable educational systems, have dwarfed their bodies, find motherhood a great burden. They have to pay the penalty for the sin that is committed on them. Their children will not be so strong, and will have less resisting power, and their grandchildren, if there be any, will land in the institutions for the incurable, if the careless feeding and wrong habits are kept up by each succeeding generation. On the other hand, if the progress of degeneration is checked by right living, the work and time invested will be well repaid during one generation. PART ONE CHAPTER I. “THE BLOOD IS THE LIFE.” Its Structure and Function Depend on the Building Material. Foods are substances which, when introduced into the system, supply the necessary material for growth, renewal and maintenance of the vital structures. Food is anything that nourishes. Foods must contain the same elements found in our bodies. The body requires a combination of different food elements in proper proportion to produce a suitable diet. Foods are divided into five classes: water, protein, fats, carbohydrates and mineral matters. Air and sun are also foods, but are not generally spoken of as nutrient. WATER. Our bodies consist of about two-thirds water. It helps to regulate the body processes, and supplies building material. Watery fruits and vegetables contain pure distilled water. The amount of water required for the average individual differs greatly. If water is added to our foods in the cooking process, a lesser amount is required for drinking. Wholesome, non-stimulating food will call for a normal supply of water between meals. PROTEINS. These are sometimes called albumen, and they supply the body with nitrogen, sulphur and phosphorus. They are great tissue builders; they also furnish energy and heat, in combination with fats and carbohydrates. Sources of Proteins: Legumes, lean meats, nuts, cheese, whites of eggs, fish, and the glutens of the grains. Milk contains proteins in the right proportion with fats and sugars to make it suitable as a food for infants. Oats, wheat, and rye contain more protein than other grains, and if no other protein foods are on hand, these can maintain health for a long time without harm. (For combinations, see introduction of “Poor Man’s Bill of Fare.”) FATS. They are obtained from the vegetable and animal kingdoms. They supply heat and energy in the most concentrated form, and are also flesh-builders. In diseased conditions, where economy of nerve force is required, fats in combination with acids, minerals and gelatine can form a substitute for part of the protein foods. CARBOHYDRATES.