Human Nutrition. 775 



magnesium and potassium by prunes, milk and bread; and bulk by prunes 

 and whole wheat. 



In this dietary, whole wheat bread is given the preference because 

 the outer layers of the grain furnish both more bulk and more mineral 

 matter and enrich the bread in these two important constituents. Prunes 

 were chosen rather than apple sauce, first because they are less acid 

 and second because they are richer in iron. A dietary must be built 

 on broad lines even if it be simple, and care must be taken not to err 

 by a simplicity which excludes any needed food constituent. 



There are many persons who have acquired a distaste for milk unless 

 it is served in some cooked form. When this is the case and when warm 

 food is desired, a meal but little less simple than the above one may be 

 prepared by making for the " hearty dish " a vegetable cream soup. 

 Such soups, which are easy to make, nutritious and very delicious if 

 well cooked and Seasoned, are too little used in the family dietary. 



Menu II. 



Cream of Potato Soup (or any vegetable soup having a milk foundation). 



Bread and Butter. 



Fruit or a succulent vegetable. 



When one has been accustomed to a larger variety, such meals may 

 seem scant fare, but a little experimenting will soon demonstrate their 

 practicability. 



Any one of .the following combinations makes a well-balanced meal 

 if sufficient amounts of the foods are consumed. This does not indicate 

 that they are ideal for all conditions. Persons who have a weakened 

 digestion, babies and small children would not be given baked beans 

 and brown bread, or bread and cheese. 



Menu III. Menu IV. 



Eggs, Oatmeal with sugar and thin cream 



Bread and Butter, or whole milk. 



Fruit or some vegetable. Fruit. 



Menu V. Menu VT. 



Baked Beans, Bread and Cheese, 



Brown Bread, Onions. 



Apple Sauce. 



Menu VII. 

 Meat, 



Bread and Butter, 

 Fruit or a succulent vegetable. 



While the food combinations given above theoretically answer all 

 dietary requirements they may not be practical in those cases in which 

 food habits of long standing lead the individual to demand a greater 

 variety. The appetite accustomed to stronger fare might pall if stimu- 

 lated only with such simple mixtures. 



