FOOD AN;D DIET 



PART I. 



mHERE was a certain little Dutch boy, named Jacob Moleschott, born 

 jL in the Netherlands so long ago as August 9th, 1822, to whom the study 

 of the human body and its functions were of such absorbing interest that he 

 became, in course of time, a foremost authority on the processes by which the 

 food we eat becomes built up into our very substance, changing in marvellous 

 fashion into blood, bones, muscles, and nerves. Indeed, young Moleschott 

 devoted his brilliant abilities to this subject of human nutrition to such purpose 

 that he held the position of Professor of Physiology (i.e., the knowledge of 

 how each part of the body performs its special work) at no less than three 

 prominent European universities, and was made a Senator of the Kingdom of 

 Italy while still in the prime of life. 



His opinion on matters connected with food and diet is consequently 

 entitled to respect, and the quotation of one of his favourite sayings will form 

 a good introduction to this bulletin : 



"COURAGE, CHEERFULNESS, AND A DESIRE TO WORK DEPEND 

 MOSTLY ON GOOD NUTRITION." 



That is to say, that when in good health we possess courage to face 

 uncomplainingly the little frets and fatigues of daily life, as well as the 

 power to brace ourselves to solve its big problems or to bear the shock of 

 bereavement, suffering, or loss. 



Cheerfulness does not desert us when engaged in the monotonous round 

 of daily tasks, any more than when surrounded by a party of merry friends. 

 Infused with the buoyant energy of health, the desire for work is so keen that 

 it is carried on as conscientiously in the privacy of family life as when stimu- 

 lated by the competition of the commercial world or by the applause of public 

 opinion. On the contrary, w T hen weak or poorly that is, when nutrition is 

 defective this energy for work gives place to weary boredom and languor. 



Seeing, therefore, this 



CLOSE CONNECTION BETWEEN FOOD AND EFFICIENCY, 



it is obviously our duty to learn at least the broad principles upon which 

 healthful diet depends. There is, of course, a still prevalent opinion that 

 what we eat or drink is purely our own concern, a question merely of taste, 

 convenience, custom, or purse. Whereas modern teaching confirms the opinion 

 of Jacob Moleschott, that to a large extent harmonious living depends on daily 

 diet. 



WHAT IS NUTRITION, 



that it should bulk thus prominently in the comfort, the happiness, and the 

 productiveness of life? To be in a state of good nutrition may be defined as 

 that condition of the body when all its requirements for growth, repair, and 

 capacity for work are satisfactorily fulfilled. Professor Chittenden (of Yale 

 University, U.S.A.), who is devoting his life to the promotion of intelligent 

 human nutrition, through his study and teaching on this vital subject of food 

 and diet, has aptly described these requirements and their accomplishment by 

 means of food as 



