The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.
The best sources of fat are butter, nuts, and salad oil.
SPRING MENU
ATHLETIC DIET (CHIEFLY UNCOOKED)
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes—sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and raisins
LUNCHEON