The regulation of food for reduction of flesh must, also, be governed by age, sex, by the manner of breathing and by the amount of daily exercise. Exercise, breathing and diet are the scientific means of reduction, the food must be regulated in accordance with the quantity of carbohydrates and fats daily consumed in heat and energy. * * * * * [Sidenote: Leanness] No definite diet can be given for flesh building, because a lack of sufficient fat to round out the figure is due to faulty digestion or assimilation and the cause must first be eliminated. It may be that the strength of the muscles and nerves of stomach, liver and intestines must first be built up by exercises and deep breathing, and it may be that the habit of nerve relaxation must be established. Where one’s nerves are tense much nourishment is consumed in nervous energy and the nerves to digestive organs and muscles being tense, interfere with digestion and assimilation. It is apparent that the cause must first be corrected, because to overload the digestive organs with sugars, starches and fats, further weakens them. FOOTNOTES: [10] Alida Frances Pattee; “Practical Dietetics” Mt. Vernon, N. Y. [11] A. F. Pattee; “Practical Diatetics,” A. F. Pattee, Publisher, Mt. Vernon, N. Y. [12] Editor’s Note: The causes and relief of Obesity are fully discussed in my book of this series “Poise, Obesity and Leanness, their Causes and Relief.” APPENDIX MEASURES AND WEIGHTS. A few tables of measures may be helpful here because accurate measurements are necessary to insure success in the preparation of any article of food. All dry ingredients, such as flour, meal, powdered sugar, etc., should be sifted before measuring. The standard measuring cup contains one-half pint and is divided into fourths and thirds. To measure a cupful or spoonful of dry ingredients, fill the cup or spoon and then level off with the back of a case-knife. In measures of weight the gram is the unit. A “heaping cupful” is a level cup with two tablespoonsful added. A “scant cupful” is a level cup with two tablespoonsful taken out. A “salt spoon” is one-fourth of a level teaspoon. To measure butter, lard and other solid foods, pack solidly in spoon or cup and measure level with a knife. TABLE OF MEASURES AND WEIGHTS[13]