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Newspaper Page Text
HOW MUCH? HOW OFTEN? WHEN. TO EAT?
Dr. Wiley Answers Those and Other Food Problems While-
Laying Special Stress on the Social Feature of the Meal.
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In regar.d to the amount of food-J This is very" largely a matter ofjo
w.hich is eaten there is not as
much variation as-is commonly
supposed. pnie people are
kpown as big' eaters and others
as small,' eater?, but the average
mau is the average eater, and the
The Dr. Wiley Smile.
generous diet amounting to
about one per cent of the weight
of his body of dry material is
. what the average man needs.
The frequency of meals -must
also be left to choice and tb-habit.
One may become accustomed to
eating at. short intervals t and inj
some countries iour or nve meais
a day are not uncommon. Others
may .learn to eat at longer inter
vals, so that two meals or even
one meal a day may be sufficient.
habit atnd thehabit having knceiu
been established should not bcj-
often changed. One who has beenrb
acqustoihed to eating one or two
meals a day has a feeling of full-)J
ness if he adds a third one untiU",
the system , adapts itself td therq
change. I would not advise aid
single meal rior -would I advigetq
five, hut about fhree. meals are-,'
sufficient as -a "rule for the daily,
needs. .- ' --j
A question, tqoj, which is of im-fa
portance, is in regard to the-manner
in. whjch the different foods -l
should be eaten. I thinlc it is tocMj
pommon a-ctistomto try to eat aU-fj
kinds of food at 4he same time.
A.man not'infrequeptjy ta.kes po-
tatdes, meat, butter, bread, milk")
and salad at the same time. This
is not scientific-and i do not bfevr
ieve it is in harmony with therj
best exercise of the palate. xt-;t
Each kind of food, with the
exception of butter, cheese and-
condiments should, be eaten seg
arately, as a rule, whether it bey
meat, vegetables, bread, or salad. ,,
There are physiological reason
as well as reasons of the palate. .
for this. Diffeernt kinds' of fooa
are digested in a different man
ner; for instance, starchy foods
need a great deal more 'chewing
than those composed chiefly otfr
protein, and therefore, a piece of
bread or potato should be more
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