Banana 2 medium 200 Lettuce ¹⁄₄ head 10 Olive Oil 2 tablesps. 200 Lemon Juice of ¹⁄₂ 8 Grapenuts 1 tablesp. 30 ---- 448 DINNER. Strained barley soup with prunes, beefsteak, sprouts and butter sauce, toast and black coffee. Barley (before soaking) ¹⁄₃ cup 450 Prunes 5 100 Butter 1 teasp. 105 Beefsteak ¹⁄₄ lb. 160 Sprouts ³⁄₄ cup 30 Butter Sauce ¹⁄₂ cup 135 Toast 1 large slice 100 Butter 1 teasp. 35 ---- 1115 SUPPER. Baked apple with cream, puffed wheat or corn flakes mixed with pieces of butter, two soft boiled eggs, one-half cup of black coffee. Apple 1 large 100 Cream ¹⁄₄ cup 115 Puffed wheat ³⁄₄ cup 75 Butter 1 tablesp. 105 Eggs 2 120 ---- 515 FOOD FOR THE AGED Many people at the ages of sixty and seventy still lead an active life, while others retire from activity at forty-five or fifty. Therefore, the food must conform to the person’s mental and physical requirements. If the teeth are poor and the digestive powers are weak, the food should be light, consisting mainly of well cooked cereals, baked potatoes, rice, cooked greens, a small amount of meat, raw fruits and raw greens in combination with fatty foods, as salads, milk and buttermilk, toasted breads and soups. The total fuel requirement depends upon whether the individual leads a quiet or active existence. For a person who lives mainly indoors, and makes little use of the muscles of the arms, shoulders and trunk, 1000 to 1200 calories is sufficient for twenty-four hours. If more food is eaten than the body requires, the excess will manifest itself by the development of chronic ailments and obesity, or feeble-mindedness.