The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-01-25

erly develop the Body and Keep It IN
normal condition depends on different
conditions. such as the occupation of
the individual, the age of the individ-
ual. sex, climate and personal idiosyn-
crasies
The man or woman engaged in hard
physical work requires more of the
foods which repair tissues than does
the person living a sedentary life. The
amount of fresh air in which the in
dividuaI lives will also determine
largely the rapidity with which food
will be oxidized in the body. For in
stance, the farmer. working in the
fields, will require more nourishing
foods than the man who sits in his Of
fee all day. The. farmers lungs are
constantly filled with fresh air; his
blood is filed with oxygen. He is per
forming work which requires much
physical energy; hence his food is rap
idly burned in his body in order to
yield the necessary energy. and he is
hungry. He has a good appetite for
hearty food. and he digests it with
ease The man Of sedentary habits
finds his stomach rebelling and him
self in general discomfort if he at
tempts to follow the example of the
farmer for any length of time.
How Much to Eat.
Occasionally we hear the question.
"How much should we eat?" Yet, as
rule, the average person does not
trouble himself very much on that
score and eats what pampered appe-
tite demands rather than the amount
he actually needs. Dietary specialists
have found from many experiments
that an average man doing average
work requires each day about four and
a half ounces of proteid, two ounces OF
fat and sixteen ounces of carbohy-
drate. An average woman doing the
work of an average housekeeper re-
quires a little less, probably about
three ounces of proteid, one and half
ounces of fat and twelve ounces Of
carbohydrate. The boy fourteen to
sixteen years of age requires four-fifths
as much food as his father, and the
boy or girl of twelve years should
have half as much food as an adult.
Recently certain specialists have been
able to reduce the amount of proteid
still lower than the above standards,
which are less than those given ten or
twelve years ago. But as long as the
present habit of "bolting'' food with
insufficient mastication is common in
the country it is not safe to reduce the
amount of proteid to the lowest posi-
BILE figure. The amount of food con-
stituents which | have suggested can
be easily obtained from standard food
materials: less of these will be re-
quired IL the foods are properly cook
ed. Just here the housekeeper's skill
is called into account. No matter how
nutritious and easy of digestion foods
may be in their uncooked state, they
may be almost, If not entirely, ruined
as far as digestion and assimilation
are concerned In the process of cook
ing.
A single portion Of beefsteak, two
eggs and an ounce of cheese. with milk
and a little oatmeal, will furnish all
the tissue building material the aver
age man will require for one day. A
half loaf of bread and half pound OF
potatoes, with ordinary helping of rice
and tablespoonful of sugar will fur
nish the required amount of carbohy
drate. and the required fat is easily
obtained from the butter used on the
bread, the oils in the cheese and the
fat in meat. There is much more
chance of too much fat being eaten
with the ordinary meal than too little.
We are likely to underrate the value
of water in the diet and use it too
sparingly. Water is food and a very
necessary one. Its duties for the body
are numerous and important. 1t helps
to carry food to the blood. assists In
carrying off the waste matters, equal
ICES the temperature of the body and
acts as solvent for food. Its benefits
to the system are many.