E. If the rest of the food and the amount of exercise taken
remains the same, a daily reduction of the fat eaten by 1 ounce or
of sugar by 2 ounces will result in a loss of from one-fourth to one-
half pound per week in the body weights
8. Foods of low food value :
A. Of high water content—
(1) Beverages and soups vfithout much sugar, starch, or fat.
Examples. — Clear soups, bouillon, consomme, black coffee,
clear tea.
Use these between meals to satisfy hunger, scr^^ng with them
a small plain w^afer if necessary.
B. Of high cellulose (filler) content-
Use these to give bulk to the meal. Properly prepared and
served, they will satisfy hunger without allowing the formation
of fat as w^ould equally satisfying portions of foods of higher
food value.
Examples. — Root and leaf vegetables served without fat or
cream dressing; greens; salads with salt and vinegar or lemon
juice or with acid and a little oil or much salad and little dress-
236 USE aind preparation or food.
ing; cabbage, cauliflower, brussels sprouts, carrots, turnips,
onions, squash, punij^kin.
METHOD OF DEVELOPING LABORATORY AVORK.
Have each member of the chiss write out a typical day's ration for
herself, indicating (in cupfuls, tablespoons, or teaspoons, or even in
large and small servings) the amount of each food eaten. Then
change it to make it a ration on which she would lose weight.
In the light of this lesson consider what foods recommended for
constipation would be most useful for a fat person.
Lesson 7. Feeding in Underweight for Weight Increase.
AIM.
To show how the diet should be regulated when a gain in weight is
desired.
POINTS TO be brought OUT.
1. Eate of gain:
A. A permanent increase in weight is more likely to result from
steady gain at moderate rate than from very rapid initial gain
which sometimes leads to loss of appetite or indigestion.
B. In emaciation resulting from acute illness extremely rapid
gains may be made.
2. Factors other than diet:
A. Fresh air and moderate exercise stimulate both appetite and
assimilation. Violent exercise is liable to prevent rather than pro-
mote gain in weight, particularly at the beginning of the special diet.
B. Rest, both physical and mental, is important. This is one
of the reasons why a vacation is a good time to take a fattening
cure. Thin people generally live at high nervous tension, which
can almost always be lessened by determined effort.
3. Diet:
A. An increase in weight must be obtained by supplying regularly
to the body an amount of food in excess of its daily needs so that
there will be an excess to be stored in the body as fat. The diet
must be so planned that an increase of food does not cause digestive
disturbances. The principles involved in planning this diet are:
(1) Stimulate the appetite. Food served should be attractive
in appearance and flavor. A little clear soup at beginning of
USE AND PEEPARATIOISr OF FOOD. 237
hmcli or dinner. Little sweet at the end of meal, none between
meals.
(2) Eat regularly, whether hungry or not.
(3) Add concentrated foods to the diet. Cream sauce or but-
ter may be served on foods of low fuel value such as carrots,
turnips, onions. Eat moderately of cellulose foods with little
fuel value. Eaisins, dates, nuts may be added to the dessert.
Page 157
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
E. If the rest of the food and the amount of exercise taken remains the same, a daily reduction of the fat eaten by 1 ounce or of sugar by 2 ounces will result in a loss of from one-fourth to onehalf pound per week in the body weights
8. Foods of low food value :
A. Of high water content—
(1) Beverages and soups without much sugar, starch, or fat.
Examples. — Clear soups, bouillon, consomme, black coffee, clear tea.
Use these between meals to satisfy hunger, serving with them a small plain wafer if necessary.
B. Of high cellulose (filler) content-
Use these to give bulk to the meal. Properly prepared and served, they will satisfy hunger without allowing the formation of fat as would equally satisfying portions of foods of higher food value.
Examples. — Root and leaf vegetables served without fat or cream dressing; greens; salads with salt and vinegar or lemon juice or with acid and a little oil or much salad and little dress-
236 USE aind preparation or food.
ing; cabbage, cauliflower, brussels sprouts, carrots, turnips, onions, squash, pumpkin.
Have each member of the chiss write out a typical day's ration for herself, indicating (in cupfuls, tablespoons, or teaspoons, or even in large and small servings) the amount of each food eaten. Then change it to make it a ration on which she would lose weight.
In the light of this lesson consider what foods recommended for constipation would be most useful for a fat person.
Lesson 7. Feeding in Underweight for Weight Increase.
AIM.
To show how the diet should be regulated when a gain in weight is desired.
POINTS TO be brought OUT.
1. Eate of gain:
A. A permanent increase in weight is more likely to result from steady gain at moderate rate than from very rapid initial gain which sometimes leads to loss of appetite or indigestion.
B. In emaciation resulting from acute illness extremely rapid gains may be made.
2. Factors other than diet:
A. Fresh air and moderate exercise stimulate both appetite and assimilation. Violent exercise is liable to prevent rather than promote gain in weight, particularly at the beginning of the special diet.
B. Rest, both physical and mental, is important. This is one of the reasons why a vacation is a good time to take a fattening cure. Thin people generally live at high nervous tension, which can almost always be lessened by determined effort.
3. Diet:
A. An increase in weight must be obtained by supplying regularly to the body an amount of food in excess of its daily needs so that there will be an excess to be stored in the body as fat. The diet must be so planned that an increase of food does not cause digestive disturbances. The principles involved in planning this diet are: (1) Stimulate the appetite. Food served should be attractive in appearance and flavor. A little clear soup at beginning of
lunch or dinner. Little sweet at the end of meal, none between meals.
(2) Eat regularly, whether hungry or not.
(3) Add concentrated foods to the diet. Cream sauce or butter may be served on foods of low fuel value such as carrots, turnips, onions. Eat moderately of cellulose foods with little fuel value. Raisins, dates, nuts may be added to the dessert.