ALL KINDS OF CHANGES HAVE TO BE RUNG 



on cornstarch, ground rice, tapioca, and other " moulds " made with milk or fruit- 

 juice. Eggs can be prepared in a large variety of forms and can be cooked with 

 tomatoes, spinach, and other vegetables. Fresh peas and beans can be served, hot 

 or cold, with ham or bacon, while salmon, chicken, or veal can be prepared in many 

 different ways. The consumption of meat is wisely reduced in hot weather. 



FRUIT SHOULD ENTER PROMINENTLY INTO THE DIET, 



and cakes and puddings should be less rich in eggs and butter than in cold weather. 

 Salads are most appetizing; though their digestibility is further hampered when they 

 are smothered in rich dressings. Autumn brings the welcome variety of game and 

 venison, many favourite fruits, and appetites sharpened by cooler weather. 



IT IS WELL TO BEAR IN MIND AT ALL SEASONS 



that to force excess of food on the reluctant consumer does not make for health. 

 neither does it constitute true hospitality. Always make it easy for any member of 

 the family, as well as the casual visitor, to decline food or to diminish the ordinary 

 quantity without attracting attention. 



(3.) THE AGE AND STATE OF HEALTH OF THE EATER. 



It has already been pointed out (in Part I.) that the proportions of nutrients 

 required throughout life vary with the age of the eater. After middle life less and 

 less food is needed, because the bodily activities diminish and the power of the 

 tissues to assimilate nourishment becomes smaller. 



"THE DANGER OF OVERFEEDING THE OLD 



is almost as great as that of underfeeding the young/' writes Dr. R. Hutchison; 

 "an excess of nourishment chokes instead of feeding the flickering flame of life." 

 A most useful guide to this variation in food requirements is furnished in Fig. 1, 

 Part I., of this Bulletin. It is not suggested that the actual number of ounces of 

 each nutrient (as represented by these curves) should be calculated for each year 

 of age; but the relative requirements are clearly indicated, and that is what the 

 housewife wants. 



THE ACTUAL AMOUNT OF FOOD NEEDED 



at the same age varies with each one of us. Women eat less than men, though 

 perhaps of equal height and weight. It is generally accepted that, other things being 

 equal, a woman would eat but eight parts of food where a man would eat ten parts. 



THE BUILD AND SHAPE OF THE BODY 



influence the consumption of food more than is suspected, i.e., the amount of food 

 required resolves itself into a question of surface. The larger the surface relative 

 to the bulk of the body, the greater the loss of heat and the greater the amount of 

 food needed to maintain the normal temperature. Picture for a moment a very tall. 

 lean man and a short, stout woman. Their weight may be the same, but the man 

 will need quite a third more food than the woman, because he has at least a third 

 more surface in proportion to his bulk, from which heat radiates out into the 

 surrounding atmosphere and is lost to his body. 



THE FATTER THE INDIVIDUAL THE LESS FOOD IS REQUIRED, 



whereas the lanky youth and weedy girl will have what are called preposterous 

 appetites if in good health; only by this large consumption of food can they make 

 good the loss of heat from the relatively large surfaces of their thin bodies. 



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