11. How may we all aid in the passage and enforcement of pure food laws ? CHAPTER XVIII MENUS AND DIETARIES ^ When we have learned to choose and cook wholesome and appetizing food we have not solved the whole problem of successful feeding. It is possible to make people sick with good food, if it is badly selected and fed at wrong times or in unsuitable amoimts. Whether children grow to their full size and strength depends more upon the choice of their food than upon any other one thing. The effect of food is strikingly shown in the case of the white rats in Fig. 74. The two upper ones are the same age. Both had the same mother, lived in the same kind of clean cages, and had plenty of food, but the diet of the upper was good for growth, while that for the middle one was not. It remained perfectly well, but became stunted because of the character of its food. * You can see that it resembles the lowest one in the illustration, which is only one fourth as old. In this chapter we shall consider how and when and in what amounts to serve food so that every one may get from it the fullest benefit in both health and happiness. In Chapter I we learned that the body is a working machine whose first requirement is fuel. Hence the first considera- tion in the diet is to have the proper amount of fuel for each day, to provide energy for the constant internal work that keeps the body alive, and for the variable external work X 1 Contributed by Mary Swartz Rose, Ph.D., Assistant Professor, Depart- ment of Nutrition, Teachers College. 295 296 FOODS AND HOUSEHOLD MANAOEMENT Counm Prof torn Lafattai B. MatA n growth. Bepiiuted Irom publication irf MENUS AND DIETARIES 297 which may be so light as to consist of the few movement that one makes lying in bed, or sitting quietly ; or so hard as to exercise many muscles, as playing tennis, bicycling, or swimming. Energy requirements of adults. — We have also learned something about the foods which supply this energy; we must now find out how much fuel (in the form of food) it takes to do different amounts of work, just as the owner of an automobile wants to know how much gasoline per mile or per hour is required to run his machine under different conditions. Very careful experiments have been made on many men in different ways to measure their energy output. m calorimeter, open. From the " Jounud of BioloKiiMl 400 INDEX Sauce, Mock Hollandaise, 236. tomato, 164, 225. white, 164. Sauces, 259. apple, 94. brown, 164. chili, 125. chocolate, 257. Sausage, 317. Saut6, 66. Sauted oysters, 242.. Savings, 328. Scallops, 239, 317. Scrambled egg, 144. S&ason of fish, 234. Semi-perishable foods, 286. Serving, 274. Serving meals, 266. Setting the table, 270. Shad, 233, 390. Shellfish, 4, 231, 238. preserved, 241. Shelves, 20. Sherbet, milk, 263. Shopping, 342. ethics of, 344. Shortcake, 257. Shredded wheat, 390. Silk, purchasing, 347. test for, 349. Silver, 352. for table, 270. Simmering, 66. Sink, 24. Sirups, 4. Skim milk, 147. Snow pudding, 261. Soap, 356, 367. solution, 368. Soups, "cream," 123. meat, 223. pea, 389. vegetable, 123. Sour milk, 99, 153. Spaghetti, 136. Spices, 13. Spinach, 317, 390. Sponge cake, 182. Spring wheat, 193. Squash, 112, 116, 390. Stains, 374. Standard of good bread, 187. Standard portions 10. See One-hun- dred-Calorie portions, Starch, 4, 55, 369.

AI-modernized reading of the original text

11. How may we all aid in the passage and enforcement of pure food laws ? CHAPTER XVIII When we have learned to choose and cook wholesome and appetizing food we have not solved the whole problem of successful feeding. It is possible to make people sick with good food, if it is badly selected and fed at wrong times or in unsuitable amounts. Whether children grow to their full size and strength depends more upon the choice of their food than upon any other one thing. The effect of food is strikingly shown in the case of the white rats in Fig. 74. The two upper ones are the same age. Both had the same mother, lived in the same kind of clean cages, and had plenty of food, but the diet of the upper was good for growth, while that for the middle one was not. It remained perfectly well, but became stunted because of the character of its food. * You can see that it resembles the lowest one in the illustration, which is only one fourth as old. In this chapter we shall consider how and when and in what amounts to serve food so that every one may get from it the fullest benefit in both health and happiness. In Chapter I we learned that the body is a working machine whose first requirement is fuel. Hence the first consideration in the diet is to have the proper amount of fuel for each day, to provide energy for the constant internal work that keeps the body alive, and for the variable external work X 1 Contributed by Mary Swartz Rose, Ph.D., Assistant Professor, Department of Nutrition, Teachers College. Counm Prof torn Lafattai B. MatA n growth. Bepiiuted Irom publication irf which may be so light as to consist of the few movement that one makes lying in bed, or sitting quietly ; or so hard as to exercise many muscles, as playing tennis, bicycling, or swimming. Energy requirements of adults. — We have also learned something about the foods which supply this energy; we must now find out how much fuel (in the form of food) it takes to do different amounts of work, just as the owner of an automobile wants to know how much gasoline per mile or per hour is required to run his machine under different conditions. Very careful experiments have been made on many men in different ways to measure their energy output. m calorimeter, open. From the " Jounud of BioloKiiMl Sauce, Mock Hollandaise, 236. tomato, 164, 225. white, 164. Sauces, 259. apple, 94. brown, 164. chili, 125. chocolate, 257. Sausage, 317. Saut6, 66. Sauted oysters, 242.. Savings, 328. Scallops, 239, 317. Scrambled egg, 144. S&ason of fish, 234. Semi-perishable foods, 286. Serving, 274. Serving meals, 266. Setting the table, 270. Shad, 233, 390. Shellfish, 4, 231, 238. preserved, 241. Shelves, 20. Sherbet, milk, 263. Shopping, 342. ethics of, 344. Shortcake, 257. Shredded wheat, 390. Silk, purchasing, 347. test for, 349. Silver, 352. for table, 270. Simmering, 66. Sink, 24. Sirups, 4. Skim milk, 147. Snow pudding, 261. Soap, 356, 367. solution, 368. Soups, "cream," 123. meat, 223. pea, 389. vegetable, 123. Sour milk, 99, 153. Spaghetti, 136. Spices, 13. Spinach, 317, 390. Sponge cake, 182. Spring wheat, 193. Squash, 112, 116, 390. Stains, 374. Standard of good bread, 187. Standard portions 10. See One-hundred-Calorie portions, Starch, 4, 55, 369.

Foods and household management