"LIVING ON A REASONABLY LIBERAL AND VARIED DIET, 



however, these differences cannot ordinarily be of importance. ... If now the 

 question be asked what variety of flour is best suited for the diet of those adults 

 whose food consists principally of bread, it should in the first place be answered 

 that a diet which consists principally of bread, from whatever grade of flour it in.-iy 

 be made, is unsatisfactory, and that it is more important for those who for one 

 reason or another are in this position to secure a greater variety of diet which 

 does not always mean greater cost than to rely upon the selection of any particular 

 form of bread, however nutritious. . . . It is asserted that whole-meal bread 

 and to a less extent bread made from flours of the 'entire' wheat class are not so 

 liable to aid the production of caries of the teeth, as a result of fermentative changes. 

 as is bread made from a highly refined flour such as patent grade flour. The 

 evidence on this point, however, cannot be considered conclusive in the absence of 

 more exact experiment." 



FflOXJMAXE PBJMOPLSS Of FOODS. 



BANANA. 



POTATO 



A* V/ater 



Water. 



C, * stfirtera/ matter 

 )*> farcr?e s 



Body-building and Flesh-forming. Heat and Energy -giving. 



Fig. 5. 'Reproduced by kind permission of E. J. Arnold, Leeds, England. 



FIG. 5 OPENS UP THE IMPORTANT QUESTION OF THE PLACE ON OUR 

 TABLES OF FRUIT AND VEGETABLES. 



It is wise to remember, and to let the remembrance influence practice, that alj 

 fruits require digestion ; though the common habit of eating raw fruit at odd hours 

 throughout the day shows public ignorance of or indifference to this fact. 



Fruit is eaten with most benefit at breakfast, when its worth as an agent in 

 promoting the regular action of the bowels is well recognized. "An apple a day 

 keeps the doctor away " is a wise old " saw." 



20 



