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The New Zealand Railways Magazine, Volume 2, Issue 11 (March 1, 1928)

The Food We Eat

The Food We Eat.

The more the nature and values of food are studied, the more clearly we understand that it is of very great importance to study our diet, and to take the right proportions of carbohydrates, fats, proteins, mineral salts and vitamins in our food, with enough roughage (i.e., indigestible material), to ensure the proper nourishment of the body, and to aid the proper evacuation of waste products.

(From “Health and Exercises for Girls,” by Anne M. Robertson, B.A., with Illustrated Supplement of Practical Exercises designed by F. A. Hornibrook.)