One fresh vegetable--spinach, A green salad cooked ten minutes Two fresh vegetables One egg or a very small A sweet or a white potato, portion of fish with sweet butter A baked potato A glass of sour milk Choice of dates, figs, or raisins, with cream cheese and nuts In cases of constipation, two or three tablespoonfuls of coarse wheat bran (cooked, if desired) should be taken with the breakfast and the evening meal, and a spoonful just before retiring, taken in a glass of water. Such fruits as plums, peaches, or berries should be taken daily, just after rising and just before retiring. The following are suggestions for fall and winter menus, for a person between the ages of fifty and sixty: BREAKFAST Oranges, apples, pears, or soaked prunes An egg and a small portion of either plain boiled wheat or rice A very ripe banana, with nuts and raisins NOTE: Sweet fruits may be taken instead of the acid fruits suggested, and milk instead of eggs. LUNCHEON One or two fresh vegetables, such as carrots, onions, turnips, cabbage, or beans Celery or any coarse plant A potato or a very small portion of corn If not very active, the luncheon may consist of two glasses of buttermilk and a spoonful of wheat bran. DINNER Choice of two fresh vegetables A baked potato Choice of fish, eggs, or buttermilk Corn bread or a very small portion of coarse cereal All fresh, watery vegetables should be cooked in a casserole dish. A sufficient quantity of water should be drunk at each of these meals to bring the moisture up to about sixty-six per cent of the meal--two to three glasses. These meals are mere suggestions, and are therefore subject to many variations. All green salads may be substituted for one another; all starchy products--grain, potatoes, and legumes--may also be substituted for one another. ATHLETICS [Sidenote: Every diet should be an athletic diet] The diet for the athlete really differs but little from that which should be taken by every person in normal health, the object in all cases being to secure the greatest degree of energy from the least quantity of food. In order to do this, the laws governing the selecting, the combining, and the proportioning of foods should be observed. When the digestive, the assimilative, and the excretory organs are properly performing their functions, the object should be to gain the highest efficiency in food with the least amount of loss or waste. Every diet, therefore, should be made an athletic diet. In dealing with the public at large, the work of the practitioner will be confined very largely to prescribing for those who, by violation of Nature's laws, have become dis-eased, or in some way physically abnormal, and in these cases, of course, a remedial or counteractive diet first becomes necessary. [Sidenote: General diet for normal athlete]