128 Life and Health 



194. Need of a Variety of Food. Food should be both 

 nutritious and digestible. Certain foods, as the vegetable 

 albumins, are both nutritious and digestible. A hard-work- 

 ing man may grow strong and maintain vigorous health on 

 most of them, even if deprived of animal food. 



Animal food of some kind is, however, an economical and 

 useful addition to the diet. The common custom of eating 

 meat with bread and vegetables is a sound one. 



The judicious admixture of different classes of foods 

 greatly aids their digestibility. The great abundance and 

 variety of food in this country permit this principle to be 

 put into practice. A variety of foods, as milk, eggs, vege- 

 tables, fruit, bread, and meat, may be wisely used to a 

 greater or less extent at every meal. 



Oftentimes, where there is of necessity a sameness of 

 diet, there arises a craving for special articles of food. 

 Thus, on protracted voyages, and during long campaigns in 

 war, there is an almost universal craving for onions, raw 

 potatoes, and other vegetables. 



195. A Few Suggestions about Meals. Every person in 

 good health, who takes a moderate amount of daily exercise, 

 should have a keen appetite for three meals a day. 



The stomach, like other organs, does its work best at 

 regular periods. We should make it a point not to omit 

 a meal unless forced to do so. Children, and even adults, 

 often have the habit of going to school or to work in a 

 hurry, without eating any breakfast. There is almost sure 

 to be a faint or "all-gone" feeling at the stomach before 

 another mealtime. 



Eating out of mealtimes should be strictly avoided, for 

 it robs the stomach of its needed rest. Food eaten when 

 the body and mind are wearied is not well digested. Rest, 

 even for a few minutes, should be taken before eating a 



