Dr. H. Edwin Lewis in American Medicine of May, 1917, says, "Not the least of the duties of this department (Department of Food Conservation) will be the systematic dissemination of information in regard to the amounts and kinds of food required to maintain perfect health".

But not only must there be a reduction in the total amount but certain kinds of food must be used more sparingly and with greater care, and again we see mankind thrust back as it were by an irresistible force to the normal food balance proportionate with natural supply. The sure result of this to be a more normal, natural method of living compatible with the highest degree of health and enlightenment.

A Compensation

How strange that the foods we must get along without are those foods that we have been using in excess of physical need, and that we could not have had, had not the total food supply been so abundant; far in advance of that actually needed by the world population. And so we have been led to profligacy in eating and living. Can it be possible that the disasters of the most terrible war of history may be compensated for to a degree in the resultant necessity for obedience to natural law as regards the feeding of our bodies? In the raising of the physical plane of the people, who have long been looked upon as the teachers and leaders of the world?

Save Grain And Milk

Because of the need for food conservation we find that as a nation we must readjust our dietetic habits in the following ways:

First. We Must Eat Less Meat

We come face to face with the fact of our extravagance in feeding so much of our food grains to stock, and then killing and eating the animal which might have been saved for the production of milk by far the most economic method of converting vegetable into animal food. We are reminded that each pound of meat not eaten will save ten pounds of grain and the economic value of a vegetarian diet becomes apparent. But in the light of modern hygienic dietetic principle this self-denial becomes a source of satisfaction and pleasure. The meatless days are no hardship and are many instead of one or two a week. (See Chapter X (Flesh Food)).

Save Butter. Second. We Must Use Less Fat:

In Ten Lessons on Food Conservation by the U. S. Food Administration, we are advised to "avoid cooking by means of frying," and again to "preach the gospel of reducing the total amount of fat 1/3 of an ounce a day for each adult." We are told that the waste of 1/4 oz. of butter daily in every one of our 20,000,000 households would mean 312,500 lbs. a day, 114,062,500 lbs. a year. How easy to save this amount and much more by eating less. Without a doubt each individual in the ordinary family could eat 1/4 oz. less butter daily and be the gainer healthwise; and how much more in the way of valuable fat could be saved if the hygienic method of cooking with the use of the minimum amount of free fat be adopted by the housewives of the land.

Among other suggestions are these: "Choose recipes calling for less fat;" "use cream desserts sparingly;" "buy whole milk instead of cream; use the top milk on cereals, etc., and the remainder for drinking and cooking." We are told that the value of skimmed milk has not been appreciated; that as a meat substitute it is quite as valuable as whole milk, as it contains just as much protein.

What a source of satisfaction our economy in this direction becomes when we learn that a reduction in the use of free fat and fried foods will greatly lessen the prevalence of certain diseases among us, and thus increase our strength as a nation. (See Chapter VII (A Balanced Ration - Fat)).

Use Natural Sweets. Third. We Must Greatly Reduce Our Sugar Supply

It is suggested that more honey be used; that fresh fruits be eaten more plentifully instead of the cooked fruits requiring sugar; that dried fruits be used to take the place of sugar. That dried fruits be added to desserts, in this way lessening the amount of sugar needed.

How enthusiastically we can co-operate as we learn the great advantage to be derived healthwise, from a reduction in the use of this concentrated food. How easy this restriction becomes when we realize the added benefit derived from the use of fresh fruits, with their vitamine content and predigested sugar; when we appreciate the nutritive value of honey and dried fruits with their content of fruit sugar. (See Chapter VIII (Cellulose)).

Coarse Breads. Fourth. We Must Learn to Do Without White Flour

We are finding it necessary to use flours made from a variety of cereals, as oatmeal, cornmeal, buckwheat and rice. Those most addicted to the use of fine flour bread are learning because of wartime necessity to cultivate a taste for breads made from the coarser unrefined whole grains. We are accustoming ourselves to breakfast cereals made from other grains than wheat.

There is no hardship in this in the light of our knowledge that upon a "monotonous diet of a single cereal," even though it be our faithful standby wheat, we may be unnecessarily limiting our tissue supply of complete proteins; when we know that the use of refined flours robs our bodies of elements essential to life and health. (See Chapter XV (The Staff Of Life)).

Natural Foods. Fifth. Use More Vegetables in Season and Prepare Them Without Waste

This suggestion can be followed only with the greatest satisfaction when we become aware of the valuable nutritive elements in these natural foods, and of the great nutritional value of those parts so often thrown away. (See Chapter XIV (A Universal Food)).

The Less Cooking The More Life-Giving The Food. Sixth. Use More Vegetables in Season and Prepare Them Without Waste

Again we can see in this a great advantage when we think of the vital elements in fruits and vegetables, so often destroyed in the cooking, and the benefit derived when these foods are eaten raw. To the saving of fuel in the use of the fireless cooker is added the enjoyment of added delicacy of flavor, and of a knowledge that there are in this way retained valuable food elements, often lost in the ordinary methods of cooking. (See Chapter IX (Vitamines)).

Food Waste Of $700,000,000. Seven. Waste Not, Want Not

Our attention is called to the enormous waste in this country. A recent Government Bulletin tells us that the estimated food waste of the U. S. equals in value $700,000,000.00 annually. We quote again from Dr. Lewis: "It is a well established fact that the waste of food each year is enormous. The amazing prosperity throughout the country during the past few years has made the people careless, and in the kitchens of our homes, our large hotels and public institutions, the waste, according to a very conservative estimate, is said to exceed 10%. Indeed there are those who, as the result of careful thought and investigation, do not hesitate to say that 20% is more nearly correct".