equires different ferent conditions. Professor W. O. Atwater, an
American, makes the following statement: 'As the habits and conditions
of individuals differ, so, too, their needs for nourishment differ, and
their food should be adapted to their particular requirements. It has
been estimated that an average man at moderately active labor, like a
carpenter, or mason, should have (daily) about 115 grams (1750 grains)
or 0.25 pound of available protein, and sufficient fuel ingredients in
addition to make the fuel value of the whole diet 3,400 calories; while
a man at sedentary employment would be well nourished with 92 grams
(1400 grains) or 0.20 pound of available protein, and enough fat and
carbohydrates in addition to yield 2,700 calories of energy. The demands
are, however, variable, increasing and decreasing with increase and
decrease of muscular work, or as other needs of the person change. Each
person, too, should learn by experience what kinds of food yield him
nourishment with the least discomfort, and should avoid those which do
not "agree" with him.'

It has been stated that unless the body is supplied with protein, hunger
will be felt, no matter if the stomach be over-loaded with
non-nitrogenous food. If a hungry man ate heartily of _only_ such foods
as fresh fruit and green vegetables he might soon experience a feeling
of fulness, but his hunger would not be appeased. Nature asks for
protein, and hunger will continue so long as this want remains
unsatisfied. Similarly as food is the first necessity of life, so is
protein the first necessity in food. If a person were deprived of
protein starvation must inevitably ensue.

Were we (by 'we' is meant the generality of people in this country), to
weigh out our food supply, for, say a week, we should soon realise what
a large reduction from the usual quantity of food consumed would have to
be made, and instead of eating, as is customary, without an appetite,
hunger might perhaps once a day make itself felt. There is little doubt
but that the health of most people would be vastly improved if food were
only eaten when genuine hunger was felt, and the dietary chosen were
well balanced, _i.e._, the proportions of protein, fat, carbohydrates
and salts being about 3, 2, 9, 2-3. As aforesaid, the mixed vegetarian
dietary is, in general, well-balanced.

While speaking about too much food, it may be pointed out that the
function of appetite is to inform us that the body is