Page 18 Advertisement 2

New Zealand Listener, Volume 26, Issue 669, 2 May 1952, Page 18

ISSUED BY TME NEI ZEALAND DEPARTMENT OF HEALTH The elderly people of the com munity need to be as well fed Food as any other age group; but the food arrangements required to keep them well are somewhat different from those of their younger days: For instance,smal- ler quantities of food are bene- ficial, as overweight is dangerous: for the At this stage of their lives personal likes and dislikes have to be con- sidered, but the day's food should include Elderly MiLK: (To prevent breaking of ag6" ing bones:) As near I pint as possible B UTTE R in drinks, puddings, soups and sauces, AND FAT: Fried foods should be served and on porridge and puddings: only occasionally. Plenty of butter can be used by those not overweight MEAT,FISH,LIVER,etc: As much as any sedentary person eats: BREAD: Small amounts cut thin. Bread and butter should not take the EGGS: Whenever possible: place of any of these other foods: CHEESE: If it agrees, as often as CEREALS: Oatmeal porridge is best; it is liked. but the finer brands are usually pre- POTATOES,VEGETABLES: The ferred: desired quantity, but both should be SUGAR: Plenty of sugar and sweet eaten daily- food and plain boiled sweets; again FRUIT: Bananas, pears and any for the not overweight: seasonable peeled fruits IODISED SALT: Not too much are important salt should be used sufficient to make food savoury in cooking SO that less need be added at the table. SCONES, CAKE, BISCUITS, HONEY, JAM; PEANUT BUTTER and YEAST EXTRACT may all be included, but it is not wise to eat any of these to the exclusion of the above foods: 16.1