Evening star., 1926-05-09


ed during the last few decades why
it is that SO mahy men and women
begin to look old at 40 to so years, and
why their bones become SO brittle as
to break easily. and why the teeth
of nearly every one are so poor that
they decay early. The answer to
these questions could not be given
until the subject of nutrition was
investigated by scientific methods.
With accommodating knowledge re-
garding what in technical terms con-
stitutes an adequate diet and knoWl-
edge of the exact nature of the diff
ferent foodstuffs which enter largely
into our diet. the answer has become
apparent. We are not taking the
right combinations of food,
when we have described our daily
diet as consisting largely OF meat,
bread, potatoes and sugar, and other
foods having dietary properties which
do not enhance the nutritive value
of these staples, we have discovered
one of the most significant factors In
determining why the present genera
ton Of adults is below normal III
health.
such are forcefu1 statements made
IN a discussion of Food Nutrition
and Health" by DIR. z. V. McCoiium
and DR.. Nina Simmonds, professor
and associate professor OF cnemcai
hygiene of the School OK Hyglene ano
| public Health of Johns Hopkins Uni-
| yersitt. IN what might be termed
| non. technical health manual for peo-
pie of middle age.
Crest Health Gain Possible.
"rew people yet realize how much
| 10 Gained through the proper
! ,sa Of foods" says Dr. McCollunl'
| "p,hlic health work has accompiisn-
| al much through quarantine, vacclna-
49, n,osn,,ito control, hookworm CON
F. trnI notification of water and milk
sunn,;es. etc. It has also greatly de-
! creased the infant death rate by Clean
milk and proper feeding. .A
"Up to the present time, f.ss noweses ~
almost nothing has been acconipls.lou :,
in safeguarding the people IN the yea1 :
which should be their pest VIZ Agt ia
,'.,,s =" liver and pancreas In particular
h,,{ sIspect that since cancer is so
fracuant among those showing signs
| nf sanile changes this may also DC
inc,,ded among the things that may
~ come extent be avoided by the
| n,.or,er diet. We believe that TINS Is
1,haya scientific nutrition will score q
| success. ...--... &c NV,
I'm no other department OF pre-
! ventive medicine is there SO great al,
opportunity to improve the hesilli aiiu ~
| happiness of so many peopie dS ~
the institution OF those o1etaTy
| forms which would coirect tne W. VIZ, s,s,
| snread abuses of the digestive system
end replace the deficient diet now 80
u,i6alv ,,sed by others which approx
mate, the ideal in their composition.
| Three Dietary Precepts.
! The secret OF success in nutrition
according to these Johns HOPKINS ex'
perts, lies in eating more OF certain
| foods In place of certain or the things
of which we now eat 100 nucn: Inc
! foods which supply what a diet ol
meat, bread, potatoes ana sugar lachs
they call protective FOODS.
| These protective foods are milk and
leafy vegetables, the most common OF
the latter being lettuce, romano, wa
te,. cress. cabbage, brussels sprouts
chard. kale spinach, turnip tops, beet
toms and dandelion leaves. These and
similar Ieafy vegetables are eaten IN
large amounts by certain OF the Orr.
entail peoples, but they have not founo
a. very prominent place in the average
American diet.
DrS. MCCOllunl ailu SoiilAAOAAuo SOY
that we can greatly improve our diet
and reap all the benefits which accrue
| from highly satisfactory nutrition Dy
eating somewhat less of our staple
| refined foods and more Of the protec
tive foods. BY doing this we shall be
Iintensifying the use Of milk. which Is
recognized by physiologists and medi.
cal men everywhere as the one food
for which there is no effective substi'
tute, and we shall be borrowing the
best feature Of the Oriental diet and
one without which many millions OF
human beings could not exist.
Therefore, they assert, the results
of scientific investigation indicate
three dietary precepts which every
one should follow. They are: First
every one should take daily through
out life approximately the equivalent
of a quart of milk, as a beverage, OF
in ice cream, cream soups, creameC
vegetables, buttermilk, custards an6
the like: second, once day take q lib
eral serving of cooked green's or pot
herbs. which include the ieafy vege
tables thar have been named: and
third, twice each day a salad should
be eaten, which may be a combination
/, of herbs, vegetables or fruits, or 9