A MEAL SHOULD BE A SOCIAL EPISODE.

Star (Christchurch), Issue 18644, 22 December 1928, Page 12

A MEAL SHOULD BE A SOCIAL EPISODE.

NOTHING IS WORSE FOR DIGESTION THAN RUSH. (Contributed by the Department of 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 froip 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 an excellent handbook on health education issued by the Board of Education, England. Unsuitable feeding and over-feeding, whether due to'quantity or quality of food, are both very common and produce their characteristic results. Broadly speaking, the simpler and plainer the food the better. Not everything that tastes nice is good for the body. In the selection of food the following are the chief points to bear in mind:— (I) A sufficient supply of body-build-ing food or protein. This is most readily obtained from .animal foods such as meat of all kinds, fish, milk, cheese, and eggs. Other foods, such as flour and bread, also contribute protein. 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 preferably a green one. should be supplied daily: some kind of salad or fruit is desirable. (3) Not less than half a pint of milk daily. Butter should be given at one meal at least; margarine is equally good lor the supply of fat. but contains little or none of the vitamins essential for proper growth. Quantity and Quality. The quantity and quality of food required will depend upon: (1) The age of the child. If the amount of food required by an adult is taken as 100, a child under six receives 50; between six and ten, 70; between ten and fourteen, 80. Boys and girls over fourteen require as much food as an adult, and adolescents may sometimes require more than adults. After middle life the quantity of food should be reduced. (2) Personal idiosyncracies. People of similar size and occupation may require different quantities of food, because one person digests and assimilates better than another. A food that agrees well with one person, e.g., cheese or strawberries, may disagree with another. One person will dislike food that is preferred by another. In the case of children, it is important to take note of these individual idiosyncracies, but not to talk about them in the hearing of the children. Ascertain how far they are genuine or merely “fads.” (3) Climate and season. Less protein and more fruit is required in hot countries, and more fat and less fruit in cold. In winter rather more lat is needed than in summer for maintenance of body heat. (4) Cost, and financial re- ( sources of purchaser. How and When We Should Eat. Nutrition is not merely a matter of getting so much protein, carbohydrates, vitamins, etc., into the stomach; it is a question of getting sustenance absorbed and assimilaerl by the blood and tissues. The conditions under which food is taken have much to do with the benefit the body derives from taking it. A meal whenever possible should be a social episode. The quantity and quality of the digestive juices are influenced by the emotions associated with a meal. There is a sound physiological reason for the orderly serving of a meal, the proper appointment of the table, the display of flowers and reasonable refinement and amenities. Thus a meal should be a leisurely and sociable affair. Nothing is worse for food digestion

than hurrying over a meal, apart iom the fact that under such conditions the food will not be properlv masticated. s ° far as practicable,'meals should be taken at regular intervals. People vary as to their requirements in this respect; some thrive on two meals a day, some on four. For most children, three good meals a day is the best arrangement. The habit of taking *ood between regular meals (whatever they are) is responsible for much indigestion and ill-health. So many children are brought up to take their meals with little regard to anv of the conditions mentioned that those responsible should take everv opportunity of impressing these facts upon thoir minds. Most important of all is good cooking which makes food attractive, palatable, and digestible; the nutritive value of food, good in itself, is often impaired by lack of care and attention in this respect.