Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-01-15
FOOD AND HEALTH
BY WINIFRED STUART GIBBS,
Food Specialist.

The adoption Of prohibition. coming
as it did when public interest in nutri-
| ton was rapidly on the increase, has
, naturally tended to multiply discus
SiOnS as to the effect or alconol on
nutrition and health.
While it is true that alcohol Is OF the
same general type of energy yielding
materials as are starch and sugar, 1t
was, even before national prohibition
| became an accomplished fact, the con-
sensus of opinion among specialists
that alcohol should not be considered
seriously as food.
That it Is a Stimulant Is the belief
of many, If not all, laymen. Here
again, however, science steps in and
| tells us that II is only false Sttm-
| ulant, in that it's after-effects are de-
pressing TO bodily, mental and spir-
itual powers.
Therefore be it noted. whatever
social enjoyment may have been alb
Stracted from American life BY the
enactment of the Volstead law, Il has
not deprived us of an essential food
stuff.
When we consider the relation OF
Stimulants to food we are faced with a
somewhat intricate question There Is
little doubt that, in crises, such as
sudden shock. severe illness Of the
type of the devastating influenza.
severe accidents and the like. in the
hands of the physician or some one
equipped to administer 1t with judg-
ment. alcohol may be a friend In need.
Such crises. however. are provided for
by the law. which allows physicians to
obtain IL.
1t is with the more frequent
problem, that of adding zest to every
day living, that the dietitian must
deal in these post prohibition days.
How shall she do it?
To her, aS an artist working with
the most important colors in the
world. the colors of good health, falls
the gracious task of substituting skill
for crude Stimulants.
The time honored advice regarding
daintiness of table setting Is one of the
best possible starting points. There
will be stimulation of mind, it Is true.
but none the less healthful character
in the appeal presented by crisp
cleanliness. artistic color combinations,
both In linen and in foods, strict atten-
ton to icy GOODNESS or piping holiness.
according to the foods served, and so
on. That the china comes from the
Five and Ten" the salad from
Cash" and Garry" has no particular
bearing on the quality OF daintiness
as related to mild yet effective stirnu-
lation.
Then the wise home dietitian will
think Of the foods TO be served. She
Will. as has been pointed out, have
hot hoLillon. very hot, and when this
is served as a first course, the Stinu-
lation will be actual, not theoretical.
AppetizerS, such as savory canapeS,
often exert a stimulating effect on
appetite and are therefore part Of the
picture.
1t is, however, when she comes to
the planning of the menus as a whole
that the skillful dietitian shines. She
has learned well the lesson that the
force exerted by the vitamin- bearing
foods is to be reckoned with definitely
as a refresher Of the body, and this is.
after all, the type OF stimulation that
may be counted upon to have no harm
full reaction. That it's after effects
are lasting is another important fact
to remember.
1t is not idly that the first course
of fruit has hnen christened a cock
tail. The instant buoyancy does not
manifest itself as was the case when
the Martini or Bronx was the order of
the day, but the steady sense of rested
nerves, Of normally cheerful spirits
and Of dependable appetite will more
than compensate for any absence Of
the old-time beverage.