This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 edition. Excerpt: ...left to their own devices as regards food in the college community, when their eating ought to be carefully supervised. The existence of the training table shows some recognition of the fact that unwholesome living and physical fitness are incompatible, and what we need is to extend this idea in a modified form to every student in college--to make every college table a training table for high physical resistance in future years. Many institutions have their own dining halls, where the food can be properly prepared and served; small excuse for these if it is not adequate for the students needs And yet, all too often, the selection is left to some one with no real knowledge of the principles of good feeding, whose work is judged by the size of the bills and not at all by the well-being of the young people. With trained dietitians available, this is no longer excusable. On the other hand, college students do not need expensive and elaborate fare; and even the expert college dietitian is likely to suffer many and severe criticisms from the members of her group, because of the different standards of living which they bring with them, the bad eating habits which they may have acquired in their own homes, and the utter separation in their minds of the price which they pay for board from the kind of fare that a given sum of money will buy. At one time Mrs. Richards made an investigation of a college dining hall in the University of Chicago where there were complaints of the food. The students were asked to make out some bills of fare which would please them, and it was found that to give them what they wished would cost about $10 per week, whereas they were paying $3.50 It is only by education and establishing confidence in the dietitian that...