CHAPTER XVII
Dietary Studies
695. What is a dietary study? 696. How is a dietary study made? 697. What is the value of the dietary study of a family? 698. To what extent does the protein in the dietary range? 699. Why is a scant amount of protein in a ration undesirable? 700. Why is an excess of protein in the ration undesirable? 701. What are dietary standards? 702. How are such standards obtained? 703. Why is it desirable in a ration to secure the protein and other nutrients from a variety rather than from a few foods? 704. Why is it necessary to consider the caloric value of a ration? 705. How is this determined? 706. What is a wide nutritive ratio? 707. What is a narrow nutritive ratio? 708. Why should the amount of nutrients consumed vary with the work performed? 709. How should the nutrients be apportioned among the meals? 710. What are some of the most common dietary errors? 711. What analogy exists between human and animal feeding? 712. What is gained by the rational feeding of both humans and animals? 713. What use can be made of the results of dietary studies for improvement of the dietary? 714. Why is it not possible for animal foods to compete in economy with cereal and vegetable foods? 715. Is a well-balanced ration and one containing an ample supply of nutrients necessarily an expensive ration? 716. Show how it is possible for one family to spend less money for food than another family, and yet secure more digestible nutrients and energy. 717. What are some of the most erroneous ideas as to food values? 718. Why is it necessary to consider previously acquired food habits in the selection of foods? 719. In general, what portion of the nutrients of a ration should be derived from vegetable foods, and what portion from meats? 720. To what extent may a ration vary from the dietary standards? 721. Why are some inexpensive foods often expensive when prepared for the table? 722. What are some of the ways in which the cost of a ration can be decreased without sacrificing nutritive value? 723. Why do different nationalities acquire distinct food habits? 724. Why is it not possible to make sudden and radical changes in the dietary? 725. Why is it not possible for a dietary which gives ample satisfaction for one class of people to be applied to another class with equal satisfaction? 726. What relationship exists between the dietary of a nation and its physical development? 727. What relationship exists between dietary habits and mental development and vigor? 728. Why is it unnecessary and undesirable to regulate absolutely the amount of nutrients consumed in the daily ration? 729. What is the general tendency as to quantity of food and amount of nutrients consumed? 730. Why do people of sedentary habits require a different dietary from those pursuing active, out-of-door occupations?