The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1921-10-01
FOOD FOR THE HEALTHY WORKER
Prepared by the
BY Il. W. WILEY, NJ. D.

rur character of food depends upon the age, activity, occupation and taste
ar able to work. There ar a few general principles which should underne
the selection of food Food has three great purposes and serves three great
First: 1t must furnish the fuel for the beat of the body and the energy
: Second: It must furnish building material or all the assues of the body.
There are five general divisions of foods 49,, =.
their vital n ss a nsao Which promote fs circulation of the fluids through tn
ns'' Second omd !" Protein foods or heterogeneous foods. These re sometimes
improperly called the body builders They do take the m@t important part
in the function of building tissues. u.o, ~ ,oau uuuanro :. formed
They are particularly useful in the building Of the muscular and nerve tissues
Third: carDohydrates There are two principal !, carbohydrates arons "a a. starch St, fa
Fourth, Fats. The fats ire peculiarly the source Of fuel The fats which
arr deposited in the human body are nt the fats which are eaten. The fats
you eat are burned The fats that are deposited are derived chiefly from the
: FIRTH q ' S'ama q vii4%lns are are the s ne ss,,s. constituents ms i of sn food They e.
concerned NV. Without s,t them zen ,, the 5es,s of the food you eat cannot 0s utilized
a One soluble in water existing particularly in the bran of cereals and
body cd ron nerve deterioration. Lack of hen causesa condition known as
0sH, b 4h be 1 1npan an saa "a sln fsa. s eal spsz nTs aas' IN leaf vegetables Of the
leguminous plants IT, is as soluble as, in a fat aa i accumulated in butter fat 1t
3 c Another vitamin soluble in water which protects ron scuvy. 1t
It follows. that in the selection of foods you should stick al close a
pt their Titanins and minerals. II is obvious that if W wish to be healthy and
ground and unboued. The san is true OF fruits n vegetables, in so ia a $
is possible as to av 10 no. l mea ,ea ese'a Iney I are nt ye us p"tr4m umf bu t s1ouls
be eateni large Quantities Titles when rem available lnialieaon Fresh RESI- food foods , are always ~ to to b b
utmost importance, since it carries over to other seasons the surplus of any
Meats poultry, fish and eggs are types Of highly hE, nitrG sm"a.a foods 10 Of
We at to- much of tn meat proteins, and they ire the moste expensive of u
foods. Starch is the principal food In cereals. Starch and sugar form a
create part of our foods than all the other elements combined. If we have
n choice among III foods We usually get a much sugar rs W e need. The
eating of refined sugar is not conducive to health, If carried 20 any excess.
We eat entirely too much sugar In this country. l mean by that, refined
sugar We eat OF n average eighty Or ninety pounds per head. We would
be a great deal healthier If W reduced the consumption of refined sugar to
thirty O forty pounds per head. Sugar gives quick response, however, and is
OF 81 injurious to those who indulge in hard labor or violent exercise. 1t Is
very injurious to those who lead a sedentary life, and especially to young
children. We could get along without any candy, and without much cake Oh
confecuons of any description.
The worker should cal according to his age, size and activity. The man
T ms w ss1as. 1870 IL lpI H. apa qod ls e sasn ss 1 sta nard ana ls'e sasa mss sha = fat great tn.o a tne m %ss
who is 1870 lbs in weight and engaged in light labor. A wholesome, nuri
fat and vtamins protects against all disease and makes the laboring man
more efficient, and especially guards against those ailments called deficiency
diseases, such rs seurvy, ber-berL ricketts, and poyneuriis. Good, nutritious
food such Is have outlined above is always useful in resisting the inroads
of tuberculosis germs