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page 5 These diseases may avoided when the dietary contains an abundance of calcium# Mil<^ is the best source of food calcium, the daily need being supplied Jiy 6 oz. of cottage cheese, 4 oz. of americafo cheese L/ or 1 qt. of milk. Beans, nuts^ cabcage, spinach, and asparagus are rich vegetable sources of this mineral, but the calcium from vegetable eurces is not as well absorbed as that in mil^ Calcium carbonate, lime water, and the calcium in f drinking water are readily utilized, but should not be substituted for milk, which contains other valuable nutritive factors besides calcium. Phosphorus, the other constituent of the calcium phosphate in bones, is utilized in the body for the formation of bones and teeth, for the building of tissue cells and for the regulation of the jifi neutrality of the body. The phosphorus requirement is high, being twice tont of calcium, or from 0.03 oz to 0.08 Oz per day, the higher values being required for ehild^a and pregnant or lactating women. In In I $ statistical audios, Sherman found that only 4$ of the ^merician dietai^ff were deficient in this valuable food element. The probability of defic^fiucy of phosphorus in human nutrition is very slight, although it may be a limiting factor in animal husbandry. Excessive phosphorus in the l^praan dietary saould be avoided, or else balanced by tes? increase in the calcium intake in order to .avoid excessive loss of calcium from the body throught the alimentary tract. The most favorable ratio is 1 part of calcium to 2 parts of phosphorus. Among the richer sources of phosphorus are cheesf, milk,egg yolk, beans, peas, bread, fish, meat, oatmeal, and barley* The phosphorus requirement may also be met by the use of inorganic phosphates which are readily utilized.