!6 4 THE VITAL PROCESSES 



nature s means of indicating the needs of the body. The 

 natural appetite may be spoiled, however, by overeating 

 and by the use of highly seasoned foods, or by indulging 

 in stimulants during the meal. It is spoiled in children 

 by too free indulgence in sweetmeats. By cultivating 

 the natural appetite and heeding its suggestions, one has 

 at his command an almost infallible guide in the taking 

 of food. 



Preparation of Meals. The cooking of food serves 

 three important purposes. It renders the food more 

 digestible, relieving the organs of unnecessary work; it 

 destroys bacteria that may be present in the food, di- 

 minishing the likelihood of introducing disease germs into 

 the body ; and it makes the food more palatable, thereby 

 supplying a necessary stimulus to the digestive glands. 

 While the methods employed in the preparation of the 

 different foods have much to do with the ease with which 

 they are digested and with their nourishing qualities, the 

 scope of our subject does not permit of a consideration of 

 these methods. 



Quantity of Food. Overeating and undereating are 

 both objectionable from a hygienic standpoint. Over- 

 eating, by introducing an unnecessary amount of food into 

 the body, overworks the organs of digestion and also the 

 organs of excretion. It may also lead to the accumulation 

 of burdensome fat and of harmful wastes. On the other 

 hand, the. taking of too little food impoverishes the blood 

 and weakens the entire body. As a rule, however, more 

 people eat too much than too little, and to quit eating 

 before the appetite is fully satisfied is with many persons 

 a necessary precaution. The power of self-control, valu- 

 able in all phases of life, is indispensable in the avoidance 

 of overeating. 



