RATIONAL DIET.

Marlborough Express, Volume LIV, Issue 190, 12 August 1920, Page 3

RATIONAL DIET.

PREVENTION- OF DENTAL

IHSEIASE.

Tho last publication of this series drew attention to the groat danger to tho teeth of growing children, arising ■from the unrestricted consumption or sugar. The present article will deal with other classes of foods which are injurious to the teeth, and will conclude by indicating those foods which best guarantee tli© successful preservation off bot'li the temporary and the permanent teeth. For many years those qualified to speak authoritatively on this matter havo declared dental disease to be easily avoidable, and have proved the magnitude of the trouble in these mouern times to bo duo largely to errors in diet and the failure to appreciate tho tact that certain foods produce a free flow of healthy saliva, which is tho natural and unquestionably tho most efficient means of maintaining the mouth in an hygienic condition. White broad, sweet biscuits and cake, sloppy porridge and puddings, bread and marmalade, bread and jam, sweets, chocolate, cocoa, and tea all tend to leave the mouth in a condition favorable to fermentation of part-ides of food remaining on and between the teeth. Acid is formed from this fermentation, with the result that the enamel is decalcified or softened and rapid decay of the tooth substance commences. It is hoped it will not be long before white broad is brushed from tho dies of growing children and brown or wholemeal bread substituted. Apart trtom the question of fermentation, the consumption of bread made from refined flour means the children are not receiving the essenial substances of the living grain which are neoessary for the nourishment and proper growth of their bodies, as they have been extracted during the preparation of tho flour. Biscuits other than the plain wholemeal kind are easily fermentable in the mouth, and when sweetened are still more undesirable on this account. Porridge should be made from, oatmeal as stiff as tho child can take it. the idea being to encourage mastication and eliminate tho practice of gulping down this food so common with most young childroii. Chocolate, cocoa, and tea. taken as beverages all.tend "to chock the flow of saliva, thus aiding the proces: of fermentation of whatever food re-r-rains clinging to tho tooth after, meals. Fortunately there is an o<nsy remedy for conditions of stagnation of the mouth after food. Fresh fruit, especially orange and apple, will produce an immediate and copious flow of saliva, and as it is recognifxl that ;«11 foods which are injurious to the teeth, canrot be readily banished from the average diet of to-day, parents should make sure that such foods are followed by fresh fruit. Apples are cheap and plentiful in this country, and tho effect of a. piece of this ripe fruit a.t the cud ctf a. meal Is highly beneficial in preventing fermentation and m cleaning the teeth: It is pointed out that the taking of food at all hours, which is so common with children in most families, is very undesirable., and such a. practice not ■only fa 'ors fermentation and acid formation in tho mo(uth, but also entails the constant How of tlie digestive juices which became weakened in strength and restricted in quantity. Wholemeal or brown bread, toast, crusts, boiled fish, soup, butter, green vegetables, and fresh fruit, are\ all articles of what may be termed an hygienic diet; that is, they encourage an adequate supply of healthy saliva. It must be understood that it is advisable that in all cases fresh fruit should end the meal. Children are very adaptable, and a proT^er regimen with regard to the rational consumption of food is not difficult to establish. All robust children from the time they are in possession of their temporary molars should be restricted to three meals a day. As the infant passes from the purely milk diet to the more solid diet, the milk should be more Mid more diluted with water. A dietary embracing the three daily meals is given below, and the foods selected from those enumerated will ensure adoouate nourishment to the growing child, with efficient mastication. It will bo understood that variations in the number, kind, and quantity of foods will be observed according to the no;e of the child. The ages considered range from two to twelve years. Breakfast: Porridge made (from oatmeal) as stiff as possible, or fvranose made in a similar manner. Toasted brown bread and butter (never hot buttered toast), wellcooked or toasted bacon, milk and water or plain water. Fresh fruit, as a. piece of orange or apple. Dinner: Vegetable soup, from which the boiled vegetables have been removed by straining. If potatoes are used, the skin should be included. Meat, boiled, fish, or boiled poultry. Uncooked vegetables, such as lettuce, cress, radish, and celery;' cooked vegetables. Stale browTi broad with crust. Milk pudding. Milk and water or plain water. Baked apple or fresh fruit, a.r Tv~"f> >*c orimgre or apple. ' Tea: Porridge or granose (made as above),, occasionally milk pudding, toasted brown bread and but+pr. Stole brown bread and butter. lililk fuel water or plain water. Fresh fruit, as a piece of orange or apple. Eggs lightly boiled should not bo qriven until after two years of ape. Meat is not considered necessary in the majority of cases up to this ogt\ but may be added. Grated cheep" on toast or with other Foods is well liked and ea<-ilv digested by children. Quito recently at a public mooting of throe days' duration, held r.t Mnrv chester under tho auspices of tho. Fnod Education Society of Overt Britain, tho fact that Jewish children had better tooth tlfhn Or-ntHo children wsis attributed to differences ii diet, nu important factor bei.HK tho .Tows' i'ko. of oil instead of sugar. i>r James Wheatloy, tho County n-nd School Modic-il Officer for Shropshire, produced a record of investigations in tho olnnor.t/iry schools of that county. phowing that tho restriction of th« sui£f<r supply durum th<v wnr. the altered character of tho brei'd, find tho. reduced consumption of wik hiid boon accompanied by a remarkable diniinution of dent's! envies. Parallel with tho attention to a rational or hygienic diet, care must bo displayed in tho clth'oo find preparation of foods in order that tlio.«'"> substances which ]i.')vo boon found ?>v o.vporiiiiont to ho necessary to (ho Tiropor growth of tho body sh;>ll not ho either nbsonfc or destroyed by heat in ovor-cookinpt. This question of the- "Vitamitios," as these- subistancoM are called, will form the subjofl of tho next publication in this sorio«s.