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Diet for the Underweight

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Diet for the Underweight - 2 - I Release No t Before .~Saturday, July 23 , 1938 DIET FOR THE UNDE~NE IGHT by Le ila Wall Hunt , Head Foods and Nutriti on State College of Washingt on When we look through the literat ure we find much material on how to reduce one ' s weight by diet, but t here is a scarci t y of material on diets f or the under - mo re weight. There a.re many/ persons who need to increase their ~eight than there are those who need to de orease it. This is evident from the large percentages of young people in our universities and colleges who a.re below what statistics show to be the best weight for those under 25 yea.rs of age . The fad of being thin is being carried too far especially by the yo ung women . Some. of these young people a.re bringing last­ ing harm t o t hemselves under t his strain. Providing the person i s f ree t o gain there are two gene ral principles t o observe i n trying t o increase one ' s we i ght, just a.s there a re two gener al ways of be• coming we althy. One may either deoree.se his expenses below his present income or increase his income above his expenses , The food one ea.ts daily is to be l ikened to the income; the daily expenditure for mot i on , work, and body heat is to be compared to t he expense. The expenses can be reduced . A person can live a normal life and use l ess energy. A few important suggest ions a r e as follows: Slow up , indulge in less ex­ ercise and learn to rel ax; sleep more at night, or take a daily rest per iod; r i de more and walk less , sit more and s·tand l ess; eat mo r e easily digested and nut r i • tious food . (MORE) Often the underweight person does not have a very gcod appetite, and therefore it is difficult to get him to take the needed a.mount of food• See that there is plenty of vitamin Bin the diet. It is sometimes called the appetite vitamin. Good souroes of this vita.min are wheat germ, liver1 muscle meats, and such vegetables as carrots, spinach, cabbage, and lettuce, Me..ny times we will hear a person say when refusing , food,"Why ~sk me to eat that when I have no appetite? It will do me no good , 11 This is a mistaken idea, The appetite is not ne cessarily a good guide for either the a.mounts or kinds of food. Physiologists tell us that food can be digested even in the absence of appetite, although food digests more expeditiously in the presence of appetite. The old saying that "appetite is the best sauce" still holds true. All are familiar with cases of perverted appetite--people who yield to the appetite for food, condiments, liquors, or drugs that do injury to health. Within certain limits concentrated foods should be chosen. Eggs , oream and butter a.re good sources. Foods that have a little extra. butter served with them, and mayonnaise dressine. rather than boiled or French dressing should be chosen. A tablespoon of codliver oil or ha.liver oil daily will not only add energy but also vitamins A and D which pave the way to a better utilization of the food, The eh~ ergy value of the food should be increased, but not the bulk of the diet. There \ a~e many ways to do this. Tea~ coffee e.nd coca cola. should be replaced by whole milk, coo6a or chocolate, Milk is an exoellent food, but it is necessary that some e• tra calories be crowded in by taking a more concentrated food with it. Oocasiona.lly the medical profession meets an underweight ohild who will take milk at the exolusion •f everything else, but it should be supplemented with bread, butter, cream, cheese, baoon, eggs, vegetables and fruits• Indisoriminate "stuffing" should not be pra.o .. tioed. This may decrease appetite rather the.n improve it. The important thing in gaining weight is for one to set his mind to the problem, deoide on a goo d plan and stay with it. He will have every reason tc e.xpe ot suooess . The inorease in health, endurance and nervous stability, whioh usually parallel~ the weight inorease, is often amazing and is ample reward for persistenoe in an up-building regimen. * * * * * * * * * * * * * * * *** *HOMEMAKERS BRIEFS* * * * * * * * * * * * * * * * * ** ..., State College Extension Service The pulp of fresh peaches gives a delightful flavor e.nd texture to ice oream or mousse, and t he golden color of peaches frozen in a custard foundation is as appetizing as its refreshing coolness. * * * A window seat built under the dormer, with drawers set into the wall under the eaves, is a good space-saving idea for a small bedroom with a dormer window. The window seat provides both storage space and a place to sit. * * * Pineapples are picked when they are slightly underripe so that they can stand shipping. A ripe pineapple has a fresh appearance and a distinctive dark orange• yellow oolor combined with a decidedly fragrant odor. * * * The housewife should no t t r y to whip too much cream at once . Since good cream doubles i n volume when whipped, the amo unt of cream s hould be suited to t he site of the bowl a.nd beat er. * • * Unlike gravy, white sauce is cooked over water or very low heat to avoid browning o~ scorching. * * * ****************************************** ** ********** ********************* STATE COLLEGE OF WASHINGTON , AGRICULTURAL EXTENSION SERVICE , PULLMAN, WASH. COOPERATIVE AGRICULTURAL EXTENSION WORK BY ACTS OF MAY 8 AND JUNE 30, 1914 . FR.Al1K E, BALMER. DIRECTOR .•• •••• ••• •••.• ••• •• ••••• • CRARLES A. BOND, EDITOR. ******************* ******************************************************* .
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