. Food; what it is and does . lessdigestible, so less nutritious. By artificial heightening of fla-vor overstimulation of the digestive tract increases appetitefor artificial food and more food than is needed. Excess ofseasonings also introduces substances into the digestive tractthat it cannot take care of in quantity. These may harden thetissues of its walls or cause overactive peristalsis. As a child usually wishes to see sugar on a sweetened food,many adults desire to salt food. Though both salt and sugarare very necessary in a diet, in great excess they are harmfuland may disorder digesti
. Food; what it is and does . lessdigestible, so less nutritious. By artificial heightening of fla-vor overstimulation of the digestive tract increases appetitefor artificial food and more food than is needed. Excess ofseasonings also introduces substances into the digestive tractthat it cannot take care of in quantity. These may harden thetissues of its walls or cause overactive peristalsis. As a child usually wishes to see sugar on a sweetened food,many adults desire to salt food. Though both salt and sugarare very necessary in a diet, in great excess they are harmfuland may disorder digestion. It is important to cultivate a tastefor well-seasoned food by eating it rather than becoming accus-tomed to flavorless food or excessive seasoning. Dressings on food, as cream and salad dressings, containingegg and oil or milk and flour increase nourishment as well aspalatability by uniting the food-ingredients and seasoning orflavoring the foods. Tart food-dressings stimulate peristalsis. 198 FOOD— WHAT IT IS AND DOES. DIGESTION RTH PALATABILITY Palatability of food, that is, its agreeable effect, plays animportant part in nutrition. But all food that is palatable isnot necessarily wholesome. Such food-selection, preparation,service, are needed as will insure the fullest use of food in thebody. Different persons like different foods. So long as va-riety is secured and convenience permits, such difference intaste should be respected, as this makes food more appetizing. A meal as a whole, as well as separate foods, needs to be foods are not equally agreeable together or even one after anotherduring the same day. The diet as a whole, too, needs to be diet overtaxes the body to adjust to unaccustomed in diet has been thought to deaden appetite for even naturallypreferred foods. Science finds, however, that the same diet if adjusted tothe persons needs does not prove unpalatable. But as it is difficult soto adjust diet that
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr
