The Lee County journal. (Leesburg, Ga.) 1904-19??, 1923-10-05
GOBS OF FAT.
THE PREV ENTION OF
ESITY.


Physical fitness demands Of us that
we do not get too fat. Overweight
tends to reduce ones ability to dc
the necessary labor In any capacity;
besides, when It reaches a certain point
the health of the individual suffers!
he becomes an easy prey to certain
diseases,
In the vast majority of cases over
weight is due to ignorance or neglect
1t has been said, 1.-THE cause Of obesity
is the storage of food materials within
the body in the form OF fat" Some
times glandular secretions become un
balanced or disturbed, producing an
undue increase in fat. OF this type
we will not speak at this time. In
all cases of overweight it is a duty
one owes to himself to consult a ply
stefan.
Each person requires only certain
amount of food to supply energy. The
fat comes from the food that Is not
consumed for this purpose. The ma
jority of people do not eliminate thit
excess food and 1t accumulates in the
form of fat. A few individuals do
eliminate, and the weight remains the
same, regardless OF the amount Of
food they consume. Most of us eat
too much and not the right kind o.
food.
Reduction in weight depends almost
entirely on the will power; if you are
too fat and wish to reduce 1t is en-.
ttrely in your power to do so. You
should determine what your weight
ought to be and then accomplish ths..
end All food has a certain value;
this value is determined by the given
| number of calories. The calorie is a
measure Of energy value of food in
just the same sense as a foot or a
yard is the value of length or breadth.
The energy requirements of the body
are expressed in calories. The amount
of exercise and labor you do deter
mines the number of calories neces
sary for this purpose.
To reduce ones fat the number OF
calories must be less than the number
required, and in this way you can con
sumo your stored fat and become thiI
you reduce.
The number of calories of energy
required, as stated, varies, but for an
average man Of 154 pounds at rest, II
to IA calories per pound Of body
weight, or 1850 to 21OO; at light work
16 to Is to each pound of body weight,
or 2450 to $500; at moderate work Is
to so calories per pound of weight OF
$500 to 1850; hard work, 20 to ~ t.
each pound, or $3.50 to 1900 as tota
to be consumed per day.
The energy required by the bods
does not vary directly with the weight
but is dependent on the surface ares
of the body. This also varies some
what with the age. The average az
taken above corresponds with 5 feet
inches in height at the age of AZ
to Al years. This same man at &C
years old should weigh 1853 poundsj
about five pounds can be added OF
subtracted for each inch in height
Therefore as a rough measure Of daily
calorie requirements the normal weight
in pounds can be multiplied by II
where only light work is to be done
by 20 when hard work is required
This gives us the food consumption
for the day.
The kind of food taken is also i'm
portant; to reduce the body weight onG
must consume a proportionately less
amount of carbohydrate and fat thar
protein; that is, starches, sweets and
fat must be cut down.
Il might be well for us to think In
terms of 100 calories; then each por
ton mentioned In the list below con
tains 100 calories:
3x2x1 70 in. lean meat.
2 large slices of bacon.
1 egg.
banana (large).
orange Qarge).
~ large grape fruit.
moderate size apples.
slice of bread 1 u inch thick.
small glass Of milk.
pat of butter.
OF. Of cream soup.
OF. consomme.
! cubic inch OF cheese.
teaspoonfuls of sugar.
1/3 OF. cream.
IL large peanuts.
walnuts.
Approximately pound Of uncookeG
watery vegetables such as lettuce
cucumbers. tomatoes. aninach. etc