A NEW PUBLICATION ON NUTRITION.

Opotiki News, Volume II, Issue 274, 22 December 1939, Page 7 (Supplement)

A NEW PUBLICATION ON NUTRITION.

One of the pioneers in the study of nutrition in N.Z., Dr. Guy B. Chapman, surgeon-dentist of Auckland, and well known for his radio broadcasts from IZB, has added considerably to his reputation by the publication of his latest book “Menus, Recipes and Why.” (Burnock Publications, Box 1745, Auckland (2/-). Dr. Chapman, who has been practising dentistry for many years, was first led to his investigations into scientific nutration by the condition of the nation’s teeth, which he found were progressively deteriorating and being naturally of an enquiring mind, a mind that is not content to accept things as normal just because they were usual he cast about for a reason for this dental ill-health. With other investigators throughout the world, he was not long in proving that the basic reason was faulty nutrition, and in pursuance of his studies devised large scale experimenta-

tion, using private individuals, public schools and families for his works. I say experimentation, but really he had progressed beyond that stage, and the absolute success of his ideas prove conclusively the truth that a correctly balanced diet is the only way to safeguard the health of the teeth, and for that matter, of the whole body. Fie saw that nutrition was a matter of habit, and where the necessary protective foods were taken day by day, then health was habitually good, and his first book, “Modern Food Habits,” was an enlargement of this idea. Evidence that his statements are realised to be of national importance is expressed by the foreword in his new book by the Hon. W. E. Parry, Minister of Internal Affairs, who says: “I feel that a study of this interesting and instructive work will materially help the efforts toward the elimination of the ambulance work we are doing to-day and in the maintenance of the provision of the one big industry •—‘lll Health.’ The misery and discomfort of illness, the gigantic and ever increasing cost of providing .against it, together with the unhealthy psychological and mental attitude created, must be realised by every person who studies world conditions and statistics arising from this great problem of ill-health.” Half of this little book (a veritable multum in parvo), deals with nutritional facts by the doctor, while the rest is devoted to menus and ) '“cipes used at the Mount Albert Grammar School, compiled by Miss Violet Lowe, assistant matron there, and who is herself a keen student of this subject. PENROD TERRY. Renders are invited to write to Mr. Terry about any questions of diet. General inquiries will be answered in this column. QUESTIONS. A.S. : I am told I am “allergic” to some foods. What does this mean ? Alergy, or idiosyncrasy to certain foods, arises from the body’s inability to break down or oxidise certain amino acids. These proteins become a strong poison, to the system and we get an allergic reaction, which may take the form of running eyes, sneezing, itching skin, with spots and so on. Many foods, such as strawberries, peanuts, wheat, milk, eggs, may be responsible. A person’s tolerance may be increased by a balanced diet. I have been asked about “halitosis” and its cause. Primarily, this condition arises from toxemia of the whole system. Stomach trouble, indigestion particularly is a predisposing cause, as also are decaying teeth. A cleansing of the whole system by vitamin and mineral rich foods will be one hundred per cent, effective in preventing.