Show HEALTH in ow HOME homm P treava tico studies far lichva and aam dy by Dr IL LINES 0 ul CU di I do director aw nu art U DIM FOR ADULTS good eating habits for or en sn adult i menu mean a mixed d ft et ot of thre 11 eats 1 it i day dav and no citing eting e ting between it Is I 1 hardly to add that fc food d haild b eaten slowly and not bolted no two people are exactly alike and each person should mold foods which experience haa shown h m do not suit him cr as sit it la Is usually expressed do no agree with him mental mertal or berve strain upsets dl di it if A it person mutt carr djs with him to his meals he should eat then only light fowls and not riot adyth rg that necessitate necessitates hwd hard work on the part of the dl di gest llie apparatus lie ile should eat this meal mem ery 7 t the same some applies to a man ho cones cornes co nes to the table tired out and exhausted it Is also advisable to take about one ii tart aptt ft ct it da dav this may be wed as A beverage or u taken in ice deoms cream soups bege eec tablets custards etc of C course in tion tc te milk each individual should drink water freely each day A glam 1 of water ater on rising and one or two between meals are tire advisable to supply the body with the fluids necessary for its upkeep there ts Is no objection to the moderate use of ta tea and offee off for adults except that where they are used there Is lear tendency to deira milk in regard to the method of cook ing and meat it Is oest vest to abold fied tried foods as iauch as us the method of cooking does not seem to be as important tit as its the fact that the food should be thoroughly cooked fried food alc the more tut IPA than Is I 1 ar ard d farther come borne chemical chance chancre takes place n the fat tat dur durne ing the pro cs nf fraine which tends t upset the stomachs of cople who haie hae a delicate gestae ds d gastae elie a ap pp arn 1 all of us should cat les less of the staple refined articles of diet e 9 meat bread bead potatoes mid and bugar augar in various combinations and use mm more milk and leafy vegetables ege tables the most common wal available lable 1 scaly vegetables are let lettuce tAlce celer broccoli cab hage spinach kale newl asels sprouts water cress turn p tops mustard preen greens pre en beet tops and dandelion leaves once a day it I 1 beral aera ing of cooked greens zoild io ild be eaten and at least one a day a rau green salad nese food have hare the addan tage rot riot only of apply riece mar but they thy also help to correct and and are bulky food foods which tend to assuage the pangs of huner hunger and discourage ini I 1 pill up on the salad wad early in the I 1 meal and t there bere will be leu less I 1 kil hood of eating eming too much of the oth er ait articles teles on the menu incidentally such a diet ie is cheaper than one containing a lot of meat a not unimportant aton on lut all hee lies and mothers should be able to annet these questions I 1 what are disadvantages of fried tried foods 2 when should salad be eaten 3 how much ater should be drunk dally dany |