Evening star., 1926-01-28
FOOD AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

The pioneers who were among the
first to begin to realize the possibili-
ties OF Standardization In the home
did splendid work. The results of
their work are still going on and
the present generation Is profiting
thereby. This question Of Standard
zation Of diets. for example. was
necessary before further constructive
work could be done.
Where do we stand on standardiZa-
ton OF diet today?
There is little doubt but that we
are learning how to get the best re-
suits from Standardization and how
to avoid it's pitfalls
Changing conditions in tho home
make 1t increasingly necessary for
us to steer steady course when 1t
comes to standardizing food. Take
the matter of our standard diets
for children. for example. We know
today beyond any question that chill
properly, have certain important
items represented In their diets. There
must be q quart OF milk a day for
each child. Fruits and vegetables.
breads and other food elements must
be represented in varying qua titles,
according to the age and sex OF the
child. When the mother b0cop1es dis
traught at thought OF changing con-
ditions. lack Of help, etc, she must
never let go of these esta Dlished
standards in regard to diets for the
left the kitchen forever. but the
mother must prepare Johns and
Susie's milk and cereal and other
foods properly and In correct pro-
portions.
SO standardization of diet has given
mother star to which she must
hitch the dietary wagons Of the chill
dren. 1t seems all to the good here.
What has 1t accomplished or what
failed to accomplish?
Certainly II 1t Is vital to know the
general quantity and quality OF food
for children 1t is helpful to know
these facts. SO far as nutrition OF
adults is concerned. Because Of food
entering into the grown-up diet, how
ever, being more complicated, other
factors must be taken into consid.
Grafton. Take tho matter Of prepa-
ration, for example. Children's needs
while fixed are yet simple and easy
to flll. Adults requirements are
equally fixed, but there is tempta-
ton to overamplify and overstress
the need for variety.
This is q plea for a return to sim.
plicity and fundamentals in adult
dietary standards as well as IN those
of the children.
Let no one say that this is impos'
sible. The mere fact that help is
scarce" will make II easier for the
homemaker to follow along the sim
pier lines In preparing food for her
self and other adult members OF the
family Again. II one or more OF the
breadwinners eat meals downtown IA
rigid keeping to the simpler diet plans
will make for increasing health.
The fundamental necessities In any
situation make such satisfactory
starting point when one begins to
plan for elaboration. The home
maker who can assure herself that
both the youngsters and the grown
ups are getting everything required
by the diet standards as fixed for
their different ages is doing well; the
woman who can do this can take
the one step beyond by doing better;
thus one step will carry her over into
the realm where she is keeping the
rules laid down by the diet specialist,
giving her family their standard re-
quirements In food and at the same
time making the food so attractive
that elaboration is unnecessary.