The kinds of food children are fed are most important because (1) children are not equally able at all ages to eat all foods (see/below), (2) foods affect one another very differently (an excess of carbohydrates increases fermentation, so forms acids in the body. Acids dis-solve mineral food-salts and carry from the body those needed for bone-growth and tissue), (3) food-constituents in different foods are not exactly alike (all proteins are not; vegetable proteins are less complete than animal; corn contains protein for repair-maintenance but not for growth; milk contains the growth-protein).

Growth depends upon the growth-impulse in the living organism and an adequate supply of building- and growth-food.

Modern food-investigation has discovered that some foods have a growth-influence that usual building-foods lack. Butter-fat and egg-yolk are such growth-foods. No other fats, either animal or vegetable, are found to possess this special growth-power upon the body, so in this respect there cannot be an adequate substitute for butter, at least while the body is growing. It is therefore especially important that butter and eggs constantly be in the diet for all from infancy to maturity.

Science does not find that the growth-impulse becomes inactive save as it has had expression in growth. Yet it is not usual for those denied the conditions for growth in childhood and youth to enjoy these later.

Food-Constituents Of Nutrients Of Child-Diet (After Olsen)

Grams are used as the unit of weight (1 oz. = 28.35 grams). Basis for table above was, in grams, CH 420 - F 100 - P 100, for adults.

Diet-experts differ somewhat in the standards they advise. See p. 223.

Heat value (calories) varies less for the different ages than food-weight. Compare these in tables. Note different proportions of food-constituents at different ages.