Suggestions for the Sedentary Worker

The following menus are suggestive. They are meant to give the reader some idea in regard to selecting, combining and proportioning food according to the natural laws governing food chemistry or chemical harmony and physiological chemistry; that is to say, the requirements of the body.

In order to secure the best results from these menus every person must use some judgment or common sense. If they are engaged in a sedentary occupation, such as office work, clerkship, teaching, studying, or employed in any of the various arts or trades that re­quire considerable thought and only an ordinary amount of activity, they should partake of but two meals per day, that is, omitting the luncheon meal entirely with the exception of a bit of fruit, salad, or a glass of milk.

There is an ample amount of nutrition contained in the breakfast and dinner menus to meet all the re­quirements of those engaged in the above-named oc­cupations.

FOR THE SEDENTARY WORKER SPRING AND SUMMER

BREAKFAST:

Strawberries or Peaches, with Egg Float, 2 or 3 Tablespoons Nuts, 4 or 5 Diet Wafers (O. B. Gilman's) or Unfired Wafers with Peanut Butter, 1 or 2 Glasses Water.

LUNCHEON:

Berries or Cantaloupe, Baked Potato or i or 2 Ears Boiled Corn, Glass of Buttermilk.

DINNER:

Fresh Peas or Boiled Corn, Lettuce and Tomato Salad with Dressing, Unfired Wafers and Beech Nut Peanut Butter, Cantaloupe or Marshmallow Pudding. Milk

FOR THE SEDENTARY WORKER FALL AND WINTER

BREAKFAST:

Soaked Prunes or Very Ripe Banana with Cream, One Egg, 2 or 3 Unfired Wafers, Beech Nut Peanut Butter, 2 or 3 Dates, Glass of Milk.

LUNCHEON:

Spinach or Green Salad, Unfired Wafers or Corn Bread, Peanut Butter. Glass or Two Milk (Buttermilk preferred).

DINNER:

Cream of Corn, Gilman's Whole Wheat Crispies, Baked Sweet or White Potato, Fruit Salad with Whipped Cream, 1 or 2 Tablespoons Nuts, Philadelphia Brand Cream Cheese, Figs or Raisins, Glass of Milk.

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