Old age may be divided into three periods. From fifty to sixty the diet should consist of a very limited quantity of bread products (not more than two per cent); fresh green vegetables, fresh mild fruits, nuts, a normal quantity of milk and eggs, a limited quantity of sugar, and a moderate amount of fats.
Diet from sixty to seventy
From sixty to seventy the amount of cereal starch should be reduced to one per cent, or not more than two per cent, while the other articles named may be taken as suggested from fifty to sixty, gradually eliminating starchy foods, and increasing foods containing proteids, casein, and albumin.
Diet from seventy to one hundred
Between the ages of seventy and one hundred, the same general suggestions as those above laid out should be followed, eliminating entirely all cereal products. The more soluble forms of starchy or carbohydrate foods, such as potatoes, bananas, and green peas, beans, corn, etc., may be taken. (See Lesson XIII, Vol. III, p. 632.)
The necessary amount of fats, albumin, casein, and proteids must be governed by activity and temperature of environment.
The following are suggestions for one day's menu, in spring and summer, age between fifty and sixty. Choice of menus may be exercised, but each menu should be taken in its entirety.
MENU I MENU II
BREAKFAST