The Home Dietitian ; Or, Food And Health; Scientific Dietetics Practically Applied

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Our bodies are made up of the food we eat. " As a man eateth, so is he." Quality of tissue depends on quality of food.
2. Food may be of poor quality when eaten, or it may become contaminated during a process of retarded di- gestion, and so be impure as it enters the blood.
3. Excessive quantity is sure to impair quality of food and of the food-laden blood.
4. Chronic disease is largely due to defective food analysis in the body. These conditions are all prevent- able. Knowledge is power.
5. Kn
...ow food values, the composition of foods, and the relation of food elements to body needs.
6. See to it that your daily ration is a balanced one.
Do not consider the question of calories an arbitrary one. Remember that individual needs and conditions must be considered and rules modified. Estimate your calories for two weeks. How much are you eating, and is it the right amount? Could you do just as well on less, or do you need more? Sit in judgment on your own case.
7. Remember that excessive calories cannot make up for deficient vitamines; that the body cannot utilize food unless the necessary physiological ferments are backed up by an ample vitamine supply.


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