Palatability of food, that is, its agreeable effect, plays an important part in nutrition. But all food that is palatable is not necessarily wholesome. Such food-selection, preparation, service, are needed as will insure the fullest use of food in the body. Different persons like different foods. So long as variety is secured and convenience permits, such difference in taste should be respected, as this makes food more appetizing.

A meal as a whole, as well as separate foods, needs to be palatable. All foods are not equally agreeable together or even one after another during the same day. The diet as a whole, too, needs to be palatable. Overchanging diet overtaxes the body to adjust to unaccustomed foods. Monotony in diet has been thought to deaden appetite for even naturally preferred foods. Science finds, however, that the same diet if adjusted to the person's needs does not prove unpalatable. But as it is difficult so to adjust diet that a few kinds of food essentially contain exactly the constituents needed, variety is more apt to achieve this. It also enables one to change to different foods as environment or illness may require.

As seasoning may improve food-flavors, so the incidental accompaniments of a meal may enhance its palatability. Many of the foods too commonly eaten between meals can bring flavor into meals and should be so used. Such are candies, fruits, nuts. But many of these are themselves substantial foods, so must be used in small quantities or be served as a significant part of the meal with which they are eaten. Olives, for instance, when ripe, are a nutritious food; nuts are, too.

Refreshing rather than stimulating food is the need of the body. Green salads are refreshing and increase the palatability of diets that include them. Palatable food stimulates digestion by exciting an adequate flow of digestive juices.

Foods all have their seasons of finest flavor. All are altered by their preparation. Poor cooking makes all food poor. All food-effects are somewhat influenced by food-service and social surroundings. Superior quality of food, pleasant flavor, pleasing appearance as served, make food palatable.