It is useless to expect that the eating habits of the general mass of persons can ever be brought to a dead level established by scientific principles. Individual tastes and physiological dissimilarities will always play an important part in the use of food, and this fact should have a free recognition. On the other hand, we should frankly admit the irrational, luxurious, and health-destroying dietetic habits in which the American people so largely indulge. Besides, the economics and sanitation of the food supply are matters of great importance. There is every reason why our use of food, upon which our physical welfare so fully depends, should be given the same rational consideration that we give to business, education, or any other important relation.

202. Limitations Of Food Standards

But this does not mean that diet should be regulated by rule or mathematical formulae; in fact, this is not necessary. In special cases, such as "food cures," the training table and the food supply of institutions, a careful consideration of the composition and combination of foods is wise and even essential to the best or most economical results, but it is fanciful to suppose that the daily eating habits of the great mass of people will be voluntarily brought under scientific regulation. At the same time it is reasonable to hope that through education and the diffusion of certain fundamental principles and facts, a more rational general point of view may be established than now seems to prevail.

The application in a practical way to the dietary of a family of the scientific facts and principles of human nutrition, when the members of the family differ in age, activity, tastes, and food adaptations, is not a simple matter. How shall the housewife meet the situation in a way that is not burdensome? Much will depend upon her equipment of knowledge. If she is well informed as to the general needs of the human body in its various ages and conditions, and understands what nutrients are supplied by the different classes of foods, knowledge that should be imparted to every young woman, she will find no great difficulty in selecting a combination of foods that is nutritively efficient and at the same time is simple and economical. She can at least avoid the gross errors so often observed in the eating habits of many families. There are some general facts that should be kept in mind as a guide to practice.