to time as the various kinds of foods are taken up, as the charts will
then be more easily comprehended and their contents of more value.


DIGESTION AND ABSORPTION OF FOOD

24. The third requirement in the selection of food, namely, its
digestion and absorption, depends considerably on the persons who are to
be fed. Food that is chosen for adults entirely would not be the same as
that intended for both young persons and adults; neither would food that
is to be fed to children or persons who are ill be the same as that
which is to be served to robust adults who do a normal amount of work.
No hard-and-fast rules can be laid down here for this phase of
food selection, but as these lessons in cookery are taken up in turn,
the necessary knowledge regarding digestibility will be acquired.

[Illustration: Composition of food materials]

[Illustration: Composition of food materials]

* * * * *

PREPARATION OF FOOD

REASONS FOR COOKING FOOD

25. The term cookery, as has been explained, means the preparation of
both hot and cold dishes for use as food, as well as the selection of
the materials or substances that are to be cooked. The importance of
cooking foods by subjecting them to the action of heat has been