Arrivals from England

Northland Age, Volume XVII, Issue 62, 7 May 1948, Page 2

Arrivals from England

Adjustment to the New Zealand Diet With the object oi' assisting new arrivals from Great Britain to adjust themselves to the richer and more varied fare they find available in New Zealand, the' New Zealand Department of Health has the following suggestions to make . It has generally been found that people who have spent the war years in Britain and grown accustomed to the restricted feeding conditions of the last few years, have difficulty in adjusting their digestions to the much more liberal food allowances which they find, first on board ship, and | later in New Zealand. Frequently digestive upsets begin on the voyage out, due to the sudden change to much richer food and to the liberal servings of the food. In some cases these upsets continue upon arrival in New Zealand leading to discomfort after meals, a gradual distaste for the food which at first seemed So attractive, and to general irritability and depression. In order to rehabilitate the body to food conditions normal in New Zealand it is advisable to take the following precautions : 1 Take small frequent meals of a bland nature gradually increasing the quantities ; £ quantity and variety of meat and of fatty foods. Simple milk puddings and stewed' fruit will be found more digestible than steamed or baked puddings. If a simple milk pudding is not available, drink a glass of milk instead—in fact, a glass of milk is to be preferred at all times when there is doubt as to the advisability of taking some particular dish on the menu. If the milk is found to be too rich and creamy, it should be very easy to arrange to draw from a supply that has had the top milk poured off. Restrict the following foods and gradually increase their intake over a period of several weeks : I—Fatty foods (cream, fried fish, bacon, ham, fatty meats, rissoles, fried eggs); 2 Rich foods (steamed puddings, fruit cakes, fruit squares, pasjjry) ; 3 Foods' tending to cause flatulence (cabbage, swede turnips, onion, radishes, cucumber, spring onions, raw apples, reheated meats, curry, pickles). The of small servings and certain restrictions at first, are made merely to help each on e to get the measure of his or her own ability to digest and enjoy all foods on the menu.