Battle Creek Sanitarium School of Home Economics - Nucleus Yearbook (Battle Creek, MI)

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SENIOR CLASS 31

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LILLIA N A Nnlausox JXIVIISLLX 131100145 H 1Ln.x B URSTIZI N A1.M1R,x BROSIUS MARY liiuxuv BLANCI-1E COLLIER UIERNICE CQWURICK TWIELEN Emu CARROL EI.l.5WOR'I'lT DOIQIS FR.xNC1s IDA I-IAGMAN HELEN I-IALn121:'r jUL1ET'r12 HVAZNIILTON Senior Class Q-i-1,.xm's I:l,.xumsuN ELLEN 1-IoI.1,,xND E!,IZA1lE'l'IfI IRVINE lA1liSTlER lixcxnnwlc RIILDRED M ci.-XR'r1 1 L' N Kl .x1umN Mmuus BER'1'HQ-X lX'fUYERS -IoS131'1'l1Nl2 IROHISRTS :XI.XRjOR1Ii .Rolzlsms K.x'1'H1zR1N12 S.XLI,.XlJli ANNE Wmzluax R'l'1l.nR12n W HITE

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Q, The Opportunities for the Dietitian Before the worker equiped with dietitic knowledge lie twu courses of work, one course of which may bd considered as recon- structive and the other as preventative. To the work of reconstruction let us give all honor, and give it likewise to those who undertake it. Yet in this line of work the dietitian's place, at least this far in her progress, is rather beside that of the pharmacist than beside that of the doctor and of the nurse. However good it may be to directly or indirectly, succor the sick and restore to active and useful work an ailing and run- down mechanism, yet a wider, and surely a nobler field, lies in applying present day knowledge of food and hygiene in such a manner as to safeguard the already healthy. Any machine, ani- mate or inanimate, no matter what its original perfection, once broken clown is never capable of again attaining its maximum of productiveness. Consider the number of people whose output is hindered hy crippled mechanisms, ill-health of greater or lesser degree. It is, let it be repeated, well worth while to restore these, but what a prodigious waste of energy is due to faulty engineering and eq-uipment, these in turn due to neglect or ignorance of the body's requirements. Food is the physiological energy-producer and likewise that which regulates and builds iup the human machine. Since the bes ginning of life food has been an interest as well as a necessity to mankind. and many have been the theories advanced and charms imputed to this or that foodstuff. Only two generations ago the now highly prized tomato was cultivated in our Grandmother's gar- den as the ornamental and supposedly poisonous fruited plant known as the Love-apple. From this to the absurd jingle, Eat carrots to make you beautiful And cabbage to make you wise. Ideas fully as original and -unproven have liourished in each era. But the main idea which has run through many generations in the more fortunate classes, was to have a f1Im1fy -both in regard to quantity and variety. To prove this of the past few genertions. one has only to read the novels of the periods,-Dickens for exam- ple,-and note the frequency and sumptousness of the eatables offered upon the slightest pretextg or, better, secure an early copy of one of the womens' magazines and turn to the. household pages. Some of the menus for Sunday dinners would put to blush the veriest holiday occasion of the present time. Three, or at least two kinds oi meat formed the mainstay and round these were cir- cled such a variety of dishes as surely indicated a complete Satur- day spent in the kitchen. The hostess felt herself quite disgraced without several varieties of pickles, of preserves, of eondiments' and other relishes',, while the pastries, cakes, cookies, sauces, jellies, were of a greater medley than fare forth at a pot-luck supper. T32