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APPLIED PHYSIOLOGY 



will enable the body to oxidize more food. So the laborer 

 breathing deeply of fresh air is less troubled with the bad 

 effects of over-eating than a clerk in an office. 



209. Oxidation of an excess of sugar. Sugar is more 

 rapidly oxidized than other food, and when too large a 

 proportion of starch or sugar is eaten the other food is 

 incompletely oxidized, and sickness is the result. A 

 greater proportion of starch is required when more heat 

 and energy are needed, as in physical labor. 



210. Selection of diet. To supply the proper elements, 

 a variety of food may be selected, of which the following 

 diet for twenty-four hours is a typical example. 



Allowing for the amount usually left undigested, there 

 would remain about the proper amount of each kind of 

 food element. This food contains more than enough min- 

 eral matter to supply all the needs of the body. 



211. Choice of food. The price of food has little to do 

 with its nourishing qualities. Fine taste, good appearance, 

 and rarity are usually what make foods costly. The 

 cheaper kinds are quite as nourishing as the more fashion- 

 able, and will taste as good if they are well cooked. About 

 three fourths of a laborer's wages are spent for food. 

 Cheaper meats and fish, with less sugar and desserts, will 



