The body, during growth, needs increased nutritive material, not only to replace the waste, but also to meet the demands for new building material for the various organs, particularly the brain and the nervous system. Overwork either in school or in industrial occupations, the hasty eating of meals, or insufficient amounts of food, also aid in reducing both the quantity and quality of the blood. Worry is one chief cause of anemia. Insufficient sleep, due to late hours, further increases the tension of the nerves and lowers the vitality, causing depression which interferes with digestion. When the red blood corpuscles are decreased the oxidation of the fats is interfered with, because oxygen is necessary to burn the fat. The non-use of the fatty material causes it to be stored in the tissues so that the body often appears well nourished and plump. The muscles, however, are flabby and weak and usually the pallor of the skin shows the lack of coloring matter in the blood. The digestive organs are often weak. They must not be overloaded or the very object of the extra feeding will be defeated. In such cases the food must be taken in less quantity and more frequently. Also a diet rich in albumin and iron must be supplied. It will often be found that one whose blood is lacking in hemoglobin and in the proper proportion of red blood corpuscles has had a dislike for the foods rich in iron, or perhaps through poverty, or some other cause, has not been able to get the right kind of food. The yolks of eggs, the red meats (such as steak, mutton, or the breast of wild game) and the deeply colored greens (such as spinach, chard, dandelions, etc.) contain a goodly proportion of iron. The dark leaves of lettuce, celery, and cabbage contain iron; these vegetables are apt to be bleached before being marketed. It is better, in anemia, to take the yolks of two eggs than one whole egg, as the iron is in the yolk. A good way to take the yolks of eggs is in egg lemonade or in eggnog, with a little flavoring. Anemia sufferers have usually formed the habit of eating starches and sweets. It will usually be found that they have no desire for vegetables containing iron, or for meats rich in albuminoids, and this habit is shown in the blood composition. They often eat the white of the egg and discard the yolk, rich in iron. Tact and persuasion will often be necessary to induce them to take the proper foods. If constipation is present, whole wheat bread, oatmeal, stewed prunes, grapes, stewed or baked apples, and oranges, should be taken freely. When the anemic individual is thin, he should take as much fat food as the system will assimilate. Bacon is well digested and palatable. Fat may be taken in milk, cream, and butter. The food must be made attractive to tempt the appetite, which is usually poor, and within reason one should be allowed any wholesome food which he desires. Condiments often stimulate the stomach and intestines to better action.