Show TO KEEP WEIGHT AT RIGHT POINT Is easily regulated t by the proper diet by EDITH 51 BARBER L I 1 IKE most other good things the topic and art of reducing have been exaggerated until there has been the inevitable reaction we are now seeing article after article on the dan gers of reducing and some of the plump matrons who order chicken patties and chocolate wh aped cream and nut sundries for lunch are sitting bach back in their overloaded over loaded chairs and ng themselves that the fad for the slender figure Is about over I 1 fear however and hope that they are wrong for the sike sake of their health grant that reducing has been done very badly and unwisely in many cases particularly by young feires who are already under weight there remains nevertheless the raising figures of the unsentimental insurance companies which continue to impress upon us the fact that the person who keeps h s weight down to the averi averige e witch wl iab should be his at thirty for the succeed ng years of his life has a better chance for health 4 and life than those who let them selves go to the usual average for 4 height weight and ae A rather general rule can be made I 1 then that for the sake of health and arid attractiveness incidentally it Is well to keep the we sl ghaly above the average until nearly thirty and from that time on to keep it slightly below to keep it or feet get it sensibly it should be done under a doctor s dl erections ions and gradually gia dually we shall de vote ourselves today to the subject of losing a few pounds first of all it must be edged that there is a still unknown factor which seems to pred spose some persons to be thin and others to be fat every one needs every day a num ber her of calories the number differing with your size merely to exist to keep the heart beating the muscles tense and the other organs of the body at work this amount is usually somewhere between 1200 and 1 1500 a day and Is known as baisal metabolism for every activity of the day we must add calories persons who lead more or less sedentary lives need from 2 2200 to 3 calories each day or about twice the basal amount often extra fat is accumulated be cause of a change from an active to a sedentary life without changing the amount of food to suit new cond eions and usually it creeps upon us un aware this could aas ly be avoided if we was customarily checked by the standard tables so easily avail able it Is much easier to avoid the gain of one pound than to get rid of it after it is acquired sweets should be eliminated corn com i plemely fats almost entirely rind starches limited to a minimum means farewell to cake and p idd ng and pastry cutting down butter to a mere suspicion of a for breid bread and bread itself to a few thin slices a day the sake of ro ighac whit what bread is retained in the diet should be whole wheat beat or brin thoi gh it is not much less fattening thin the white A small deming sen ing of or fish one egg and about a pint of milk should be used dilly d illy to make sure of obtaining enoich eno agh essential il minerals and vitamins I V ege vegetables eget ahles tables and fruit may appear I 1 any amount of the salad plants when the dressing consist only of lemon and seasonings kiy be used to really reduce the food must be kept down so that few mate mode calo calones ijes are led than are needed for basal metabolism grow thin on these menus breakfast orange juice I 1 slice graham toast 12 tablespoon of butter coffee with hot milk and little sugar or 4 1 or 5 prunes 1 slice whole wheat toast 12 tablespoon butter coffee hot milk and little sugar luncheon or supper omelet or poached egg 1 roll or bran muffin 12 tablespoon butter large lettuce and tomato salad sea with salt pepper and vinegar or lemon apple sauce 1 glass milk or fruit gelatin salad same sea I 1 boning cheese souffle small serving I 1 slice bread A tablespoon butter tea with lemon and little sugar I 1 whole cereal cookie coolie dinner clear vegetable or meat soup 1 chop or slice of meat or other vegetable with milk vegetable salad fresh fruit or C ear vegetable or meat soup stead or slice of roast meat mashed potato small servin serving 9 green or other vegetable with milk pineapple ice or whip I 1 bran or whole cereal wafer 0 1933 bell syndicate service |