The Farm Table. 66i 



than a pound and a half of carbohydrates, a great excess over the re- 

 quired amount. 



2. Practical Suggestions on the Choice of Foods. 



Our experience has taught us, and we instinctively use a mixed diet. 

 All this seems somewhat complicated and perplexing to the busy house- 

 keeper and the questions arise. How far is it practical and necessary for 

 us to make use of this balanced ration in our housekeeping? Shall we 

 see to it that at every meal we provide the right proportions of proteid 

 and fat, of sugar and starch? Should we ever have time to cook the 

 food if we must take time to calculate this? 



The common-sense answer certainly is that it is only in a general way 

 that we are to do this. Even if we provided a most carefully planned 

 meal, it would be impossible to be sure that each member of the family 

 ate his proper proportion. We must trust to a large extent to the choice 

 and taste of' the individual as a guide. A few suggestions are practical 

 and helpful ; and these we will now consider. 



1. In planning our meals, zee may so choose our food that one dish 

 supplements another. Instinctively we have done this to quite an extent. 

 We use potatoes or rice with their large amount of starch with meat, 

 with its proteid and fat. Bread and milk, bread and eggs, bread and 

 cheese, give us the same kind of combinations. The same principle car- 

 ried farther, means that for dinner the hearty pudding or the mince pie 

 is used for dessert when fish or a light meat is the main dish, or when 

 perhaps the meat is less in amount than usual, while the lighter dessert, 

 or the pudding made with fewer eggs, or the fruit pie, or better still, the 

 fresh or stewed fruit is used with the heartier meat. It means that a 

 meal salad, like chicken with its mayonnaise or boiled dressing, is used as 

 the main dish at a meal, and that if salad is used for dinner it is one of 

 vegetables, perhaps lettuce or celery ; unless again it is needed to take 

 the place of part of the meat. It means that nuts are to be used in place 

 of part of the meat, not in addition to a hearty meal. Even a slight 

 study of food charts helps us in this way. 



2. While it seems to be true that the healthy normal appetite is a 

 fairly good guide in eating, there arc often members of the family zvho 

 have not this healthy normal appetite. One child will not take milk or 

 objects to meat, or refuses all vegetables, or has little appetite for any 

 food. Perhaps he is too thin, or overfat, or has frequent attacks of indi- 

 gestion. Before appealing to the doctor, or under the doctor's direction, 

 a study of his food should be made. The too fat child may be found to 

 be eating too much starch or sugar. The lean child may be taking too 

 little. The lack of appetite may be due to lack of fresh air and of exer- 

 cise, or it may come from a habit of eating sweets before meals and so 



