Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-11-12
How Much Shall We Eat

People are constantly asking how
much should we eat. They are anxious
10 ind out. for instance. what consti-
tutes a proper amount of food each day
for a full-grown adult. In This connec-
ton il is important 10 consider that
there are several needs of the human
body which we must undertake TO salts
~. First OF all. there must be proper
proportion of protein which builds mus
cles. nerves and tissues. Then, there
must be a satisfactory amount OF heat
and energy producers which include
the carbohydrates and fats. There should
also be some sweets, clasSed, of course,
as carbohydrates, and considerable
amount of fruits and vegetables. In all
times and all ages bread has consti-
tuted the stan of life and this is as es-
sentially true today as IL has ever been
at any other period of human history.
To begin with, loaf of bread day
is an ample amount for the average man
weighing 100 to $50 pounds. In most
instances he will not consume as much
bread as this, especially II he has n
weil-balanced and satisfactory ration in
other respects. At this time when the
conservation of wheat is essential, he
may eat bread made up of three-fourths
wheat flour and one-fourth corn meal.
oatmeal. hOminy or rice. He might also
eat three-fourths pound of whole wheat
bread and the additional cereals men,
toned in separate and distinct form.
For instance. he could eat corn meal
mush or oatmeal porridge at breakfast.
Another manner in which the bread part
of the ration may be supplied would be
one-half pound of any of the cereals
mentioned or such other as he may care
TO use along with two or three me.
dium-siZed sweet or Irish potatoes.
Under the head of meat he will need
one-QuSrter pound OF what we would
class as lean meat. and four or hVe
ounces of dried beans or peas. 1t has
npan custom 70 eat much more meat
than the amount indicated and to ignore
the use Of the legumes mentioned. Meat
is essentially valuable as a source of
protein. 1t is a muscle and nerve-builder
as already pointed out. Dried peas and
beans also contain much protein and can
be substituted for meat to advantage.
They, therefore. enable US to save meat
so. that IL may be sent abroad for the
use OF our armies and those of our asso-
ciates. If we ate less meat we would
also be healthier and we would utilize
the products which may be grown in
every backyard garden. and which we do
not now cultivate on anything like the
scale needed to meet our dietetic re-
Quirements in the most satisfactory
manner. Let US, therefore, remember the
Importance of cultivating legumes and
using them as extensively as possible
in our daily ration i'm the future. Those
who are doubtful as to their utility for
this purpose should remember that tn
Chinese and JGuanese obtain the great
Ell part of their protein from various
kinds of legumes. all of which may be
grown with success in the United States.
In addition to meat and legumes.
there should be at least three ounces OF
fat available I'm the daily dietary. This
NAV be derived from meat butter, lard
or lard substitutes and vegetable oils.
We use a good deal of vegetable oil, but
not nearly as much as we should. We
have just recently found out that we
could grow peanuts with wonderful sue
cess in the southeastern states. They
produce a very superior type of oil and