The principles of health control . Fig. 30. — Effects of Bal-anced and Unbalanced Dietupon the lower animals. Thepigs are full brothers fed indifferent ways. The smallpig was fed on corn alone;the large pig was fed on cornand alfalfa hay. ADJUSTMENT IN FOODS 123 ing and carrying agent of the body (foods entering andwastes leaving it are both dissolved in water), it mustbe taken in larger quantities than any other average individual should have from three to five Potatoes Bice Tapioca Cereals Sweet potatoes I Sago Arrowroot. (Bread ) ( ] 1 Lean meatBeans, peas, peanuts,
The principles of health control . Fig. 30. — Effects of Bal-anced and Unbalanced Dietupon the lower animals. Thepigs are full brothers fed indifferent ways. The smallpig was fed on corn alone;the large pig was fed on cornand alfalfa hay. ADJUSTMENT IN FOODS 123 ing and carrying agent of the body (foods entering andwastes leaving it are both dissolved in water), it mustbe taken in larger quantities than any other average individual should have from three to five Potatoes Bice Tapioca Cereals Sweet potatoes I Sago Arrowroot. (Bread ) ( ] 1 Lean meatBeans, peas, peanuts, Macaroni-cheese mixtureBread and milkNuts Fig. 31. —A Table for Six. The diagram shows that while thetypical meal should supply one dish rich in protein, one rich instarch, one rich in sugar, and one rich in fat, that these dishesmay be supplied through a large variety of food materials. pints per day in addition to that which is a part of thesolid food. (See Table I.) How the Right Proportions are Secured. — Equippedwith a knowledge of the composition of food materials andof the general proportions in which the different nutrientsare required, we are ready to devise plans for putting thisknowledge into practice. Chief responsibility devolvesupon the one who supplies food to the table because it is 124 PRINCIPLES OF HEALTH CONTROL she who makes possible the proper apportionment by thosewho partake. Each meal should supply one dish rich inprotein, one or more rich in starch, one rich in sugar, andone rich in fat, i
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Keywords: ., bookcentury1900, bookdecade1920, booksubjecthygiene, bookyear1920
