Page:Structure and functions of the body; a hand-book of anatomy and physiology for nurses and others desiring a practical knowledge of the subject (IA structurefunctio00fiskrich).pdf/153

 Food and Metabolism.—Anything serves as food that replaces or hinders the loss to which the component parts of the body are liable. Proteins, carbohydrates, fats, some mineral matters, as salt and perhaps iron, and water are needed. The energy once expended by plants or animals in the formation of the materials which serve as food is set free in the body by the breaking up of these complex substances into their original elements, which are then recombined into the complex materials needed for the body's life and growth. This process of building up complex materials from simple ones is known as anabolism and that of breaking them down as katabolism, while the two combined form the complete cycle of metabolism. Those foods have the best value that give up their energy most readily. For their combustion, heat, oxygen, and water are needed. Hunger indicates that the supply of material for katabolism has been used up and that more is needed, just as thirst indicates the need of the system for more fluids.

The proteins or nitrogenous foods include all animal foods except fats, fish, crustaceans, eggs, milk and its products, certain vegetables, especially the lentils, that is, peas and beans, and gelatine. The fats include various fats and oils commonly eaten. The carbohydrates are the starchy foods, as cereals, sugars, fruits, and most vegetables, in fact, practically all except the lentils. Various beverages and condiments have no great nutritive value but serve to stimulate the appetite and to excite the secretion of the digestive juices. Coffee, tea, and alcohol are stimulants.

The different classes of foods have different functions in the nourishment of the body. The proteins are primarily tissue-builders and also help somewhat in force production. The fats are essentially heat-producers, though they too help in force-production. The carbohydrates are chiefly important as force-producers, though they also produce heat and to a certain extent save protein oxidation. Fat is formed by all three but