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Show WHAT- ATHLETES SHOULD BE FED Within reasonable limits, the athlete ath-lete may eat what ho likes, so long as he derives full benefit from his meals by slowly and thoroughly mas-icating mas-icating the food. But It should be remembered re-membered that one ia more likely to be harmed through eating too much than too little, Says Tit-Bits. Diets vary widely among the different differ-ent nations, and yet all of them have produced satisfactory results. At the English universities breakfast usually consists of porridge, eggs, kidneys, or liver and bacon, chop or steak, toast with jam or marmalade, and tea or coffee Lunch Is of cold roast meats with plenty of green vegetables and a small quantity of potatoes, stewed fruits and milk puddings, toast and butter, ale or water. The evening meal is the same, but clear soup and fish, and possibly red wine, are added to the menu, and the meat is usually hot. The diet of the Americans In the Olympic sports was recommended by tho late Mike Murphy. Breakfast consists con-sists of one chop or eight ounces of beef, one or two soft boiled eggs, one baked potato, toast or bread, milk or weak tea, prunes or apple sauce without with-out sugar or cream; lunch of soup, hot roast meats, boiled or mashed potatoes, pota-toes, green vegetables, and fruit, boiled boil-ed rice and milk, a light pudding, toast or bread, milk or weak tea; and dinner of coald roast meat or a small steak, one potato, toast or bread, prunes, applo sauce or baked apple, weak tea or milk. For the full-grow competitor watchful watch-ful of food, the diet recommended by Mike Murphy is best, but the schoolboy school-boy cannot do better than eat moderately moder-ately and slowly the school fare, avoiding stodgy, suet puddings. And certainly he should not try to live on raw steak as some do. As to an athlete smoking, this does not seriously affect heavy-weight shot-putters shot-putters or hammer-throwers, but it is of vital importance to hurdlers and jumpers. If an athlete has never smoked ho would be foolish to start, and the smoker should cut his daily allowance down by half and then three-quaitors, until he finds he can do without it altogether. |