NUTRITION

Hokitika Guardian, 24 November 1928, Page 3

NUTRITION

FOODS WE SHOULD EAT. Contributed b.v the Department ol Health. It is a somewhat strange fact that with all the experience of the individual and of the race upon which to draw, many people know neither from experience nor from instinct what is the best diet at’ the different stages

and in the differing circumstances of their lives to ensure sound health, states a.ii excellent handbook on health education issued by the Board of Education, England. Unsuitable feeding and overfeeding, whether due to quantity or quality of food, are both very common and produce their characteristic ill-lvsults. Broadly speaking, the simpler and plainer the food the better. Not everything that tastes nice is good for the body. fn the .si-lection -of food the following are the chief points to bear in mind:— (L) A Kiitliciciit supply of bodvbiiihling l\->)id or protein. There is most readily obtained from animal foods such as meat of all kinds, fish, milk, cheese .and eggs. Other foods such as Hour and thread, also contribute prolc-in. A diet containing the above substances and which is otherwise adequate in amount, will almost certainly meet the body’s protein requirement . (2) A daily supply of vegetable food. In addition to potatoes. some other vegetable, and pre'•rablv a green one. should la- supplied daily: some kind of salad or fruit- is desirable. GO N--t less than half a pint of . milk daily. Butter should he given at one meal at least margarine is equally good for tie- su >-

plv of fat. hut contains lilfh- or none of the vitamins essential for proper growth.

QUANTITY AND QUALITY

The quantity and quality o-f food required .will depend upon: (1) the age of the child. II the amount of food required bv an adult is taken as RK). a child under six receives AO: between six and 10. 79: between 10 and I f 80. Boys and girls over 1-1 require a.s much food as an adult, and adolescents mav sometimes require more than adult. After middle life the quantity of food should he reduce.'!.

■l‘2) Personal idiosyncraeies. People 'of Gmiit- 1- s,i/,e and nomination mav requite’different qunnititics of food because' one person digests and assimilates bolter than another. A food that agrees well w ith one person—o.g.. cheese or strawberries, may disagree with another. One nerson will dislike food that is preferred by another. In (In- case of children, it is important to take noe- of these individual illiosynoracies. hut not to talk about them in the hearing of the child. Ascertain how far they are geniune or merely “lads.” (A) Climate and season. Less .protein and more fruit is required in hot countries, and more fat and less fruit in cold. fn winter rather more fat is need-• 1 than in summer for mainloiraneo of body heat. (!) Cost, and financial resources of mirclmser.

MOW AND NY!'EY WE SHOULD EAT.

Nutrition is not merely a matter of getting qo much protein, carbohydrates. vitamins, etc., into the stomach; it is a question of getting sitsG'lianee absorbed and assimilated by tin- blood and tissues. The conditions inder which food is taken have much to do with the iK-m-lit the body derives from taking it.. A meal whenever possible should he a social cpisi'do. The quantity and quality of the digestive juices are influenced by tile emotions associated with a. meal. There is a sound physiological reason for the orderly serving of a meal, the proper npooinlment of the table, the dfsplay of (lowers, and reasonable refinement and amenities. Thus U meal should he a leisurely and sociable affair.' Nothing is worse for food digestion than' hurrying over a meal, anart from the fact tint under sm-li conditions the food will not he properly masticated, (so far as practicable, meats should be taken at regular intervals. People vary as to their requirement in this respect; some thrive on two meals a day, some on. four. For most children, throe good meals a dav is the best arrangement. The habit of taking food between regular meals (whatever they are) is rcsnonsihle for much indigestion and ill-health. So many children are brought up to take their meals with little regard to any of the conditions mentioned that those responsible should take every opportunity of imnressing these facts upon their minds. Most important of all is good cooking. which makes food attractive: palatable, and digestible; tlie nutritive value of food, good in itself, is often impaired by lack of can- and attention in this respect.