what food the average person requires daily was based upon
observation of what people _do_ eat, not upon what they _should_ eat.
Obviously such an estimate is valueless. As well argue that an ounce of
tobacco daily is what an ordinary person should smoke because it is the
amount which the average smoker consumes.

A vegetarian needs only to consider the amount of protein necessary, and
obtained from the food eaten. The other nutrients will be supplied in
proportions correct enough to satisfy the body requirements under normal
conditions of health. The only thing to take note of is that more fat
and carbohydrates are needed in cold weather than hot, the body
requiring more fuel for warmth. But even this is not essential: the
essential thing is to have the required amount of protein. In passing,
it is interesting to observe the following: the fact that in a mixed
fruitarian diet the proportion of the nutrient compounds is such as to
satisfy natural requirements is another proof of the suitability of the
vegetable regimen to the human organism. It is a provision of Nature
that those foods man's digestive organs are constructed to assimilate
with facility, and man's organs of taste, smell, and perception best
prefer, are those foods containing chemical compounds in proportions
best suited to nourish his body.

One of the many reasons why flesh-eating is deleterious is that flesh is
an ill-balanced food, containing, as it does, considerable protein and
fat, but no carbohydrates or neutralising salts whatever. As the body
requires three to four times more carbohydrates than protein, and
protein cannot be properly assimilated without organic minerals, it is
seen that with the customary 'bread, meat and boiled potatoes' diet,
this proportion is not obtained. Prof. Chittenden holds the opinion that
the majority of people partake greatly in excess of food rich in
protein.

No hard and fast rule can be laid down to different persons require
different foods and foods and amounts at different times under different

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regulate the amount, or proper proportions, of food
material for a well-balanced dietary, as amounts, and the same person
r