ess meat, as well as for those who wish to become
vegetarians.

In adopting a raw food diet, or in reducing heat-giving
elements, such as artificial sugars and hot drinks, it is
important to apply more external heat to the body for a
while, or else have the morning meal served in a sunny room.
Plenty of outdoor exercise is necessary to properly utilize a
vegetarian diet.

FOOD REQUIREMENTS.

It is important that the diet should contain the proper amount of
protein, starches and fats, suitable to the individual needs. Age,
weight, height, occupation, season and climate must all be considered.
Numerous and careful researches regarding food requirements made during
the last fifty years have led to the realization that the majority of
civilized men and women consume from two to three times the amount of
food necessary.

FOOD FOR THE AGED.

Many people at the ages of sixty and seventy still lead an active life,
while others retire from activity at forty-five or fifty. Therefore, the
food should conform to the person's mental and physical requirements. If
the teeth are poor and the digestive powers weak, the food should be
light, consisting mainly of well cooked cereals, baked potatoes, rice,
cooked greens, a small amount of meat, raw fruits and raw greens in
combination with fatty foods, as salads, milk and buttermilk, toasted
breads and soups.

The total fuel requirement depends upon whether the individual leads a
quiet or active existence. For a person who lives mainly indoors, and
makes little use of the muscles of the arms, shoulders and trunk, 1000
to 1200 calories is sufficient for twenty-four hours. If more food is
eaten than the body requires, the excess will manifest itself by the
development of chronic ailments and obesity, or feeble-mindedness.

The morning and evening meals should consist of fluid and semi-fluid
foods, or of toasted breads and salads. Meats, eggs (except the yolks),
cheese, beans, peas and nuts should be eaten only during the middle of
the day in small quantities. One can cut down his amount of food greatly
by thoroughly chewing each morsel. The demand for protein at this period
is small, while the amount of fat should be increased.

WHAT SHALL WE DRINK WITH OUR MEALS?

This question is often asked. It depends entirely on the quality and
combination of food which is eaten.

A diet consisting of a variety of solids and vegetables with ex