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Show . : : N How Much Do You Weigh? ' Superfluous Fat Must Be Starved "Avay and Worked Away. It Cannot ' ' Be Sweated Away J BY UNCLE SAM, M. D. .(U. S. Public Health Service.) The term "obesity" is applied to an abnormal increase In tho body weight. It may result from overfeeding or lack of exercise, or a combination of theae two factors, or it may bo due to some constitutional derangement, such as a disorder of tho thyroid gland. Before any plan of treatment is formulated, for-mulated, the habits of life of tho patient pa-tient must be carefully and oxactly determined de-termined In order that the cause of the obesity may be discovered. In general, it may bo stated that a reduction cure need not necessarily bo regarded as weakening, provided it is properly carried car-ried out. If there is a real need for the reduction treatment, and if it is properly carried out, the patient will not become weaker, but on the contrary, con-trary, stronger from the treatment. There are, however, a number of conditions that constlute a warning against undertaking a reduction cure. One of these is advanced age; another is diabetes. Diabetics often fare better if tho fat tissues remain somewhat above the normal average. This Is also, true of the gouty. In tu'oercuiosis, too, a degree of fatness, slightly exceeding ex-ceeding tho norma:, appears to be beneficial ben-eficial rather than otherwise. In dealing deal-ing with obesity occurring in patients with certain forms of Brlght's disease, j a reduction treatment, while highly, desirable, is usually attended with! such difficulties that it should bo carried car-ried out only by a skilful physician in a suitable sanatorium. Van Noorden distinguishes three degrees of reduction diet. According to this authority, in either tho first or j second it is not difficult to arrange I the diet. All that is needed is to omit1 all visible fat (butter, oil. meat fat, etc.), I to prepare vegetables and dishes made' AVERAGE HEIGHT AND WEIGHT I If you are more than 25 pounds below tho average for your height and age, you. aro thin and probably undernourished (For a man add 2, pounds to the average; for' a woman subtract 2 pounds.) AGES. Ft. In. 15-2-1 25-29 30-34 3G-39 10-4 1 45-19 50-5-1 56-60 5 0 120 125 128 131 133 134 134 134 5 1 122- 12C 129 131 134 336 13G 136 5 2 - 124 128 131 133 136 138 13S 138 5 3 127 131 134 136 139 141 141 141 5 4 131 135 13S 140 143 144 145 145 5 6 134 138 141 143 146 147 149 149 5 6 138 142 145 147 150 151 153 153 5 7 142 147 150 152 T 155 156 158 168 5 8-146 151 154 157 160 161 163 163 5 9 150 165 159 162 165 166 167 108 5 10 154 159 16-1 '' 167 170 171 172 173 5 11 150 161 169 173 175 177 177 178 6 0 - 165 170 175 ltd 180 183 182 183 6 1 170 177 181 V1 ' 185 186 189 188 189 6 2 176 184 188 ' 193 194 196 194 1$4 6 3 1S1 190 195 200 203 204 201 198 : 4 from flour, with little fat, and to restrict re-strict the use of beer and wine. Fat May Eat. In cases in which a reduction cure of the third degree is found necessary, the bill of fare should consist essentially essen-tially of the following articles of food: Coffeet, tea, without additions Meat broth (fat skimmed off) with vegetables: i Lean meat or fish (total weight about 8 to 12 ounces, weighed cooked.) Lean cheese. . Abundant green vegetables and sal-ads, sal-ads, prepared with as little fat or oil as possible Vinegar, lemon, vinegar picklos, brine pickles, tomatoes, celery, radishes. rad-ishes. Abundant raw fruit with a small percentage per-centage of sugar (apples, peaches, strawberries, raspberries, currants, blueberries, sour cherries, grapefruit, early oranges, etc.) CoarBe bread (bran bread, graham bread) in quantities of from 1V6 to 2y2 ounces. Potatoes (prepared without fat) in quantities of from 3 to 5 ounces. Mineral wators, as much as desirod. One to two eggs. Skimmed milk, buttermilk. Many persons will be surprised to see potatoes listed here. According to Van Noorden they constitute a valuable valu-able article of diet in reduction cures, because they combine large volume with a small food value. It is Impossible to carry out"a rc duction cure of tho third degrco without with-out measuring and weighing all tho food. Even in those of tho second degree, de-gree, it is preferable to use measuros and scales. |