As seasons change, foods do too, in availability and quality. The food-needs of the body are also altered by temperature changes, as they are by change from one climate to another.

When it is cold, heat-giving food needs to be increased, because the body then loses heat more rapidly; it .is also usually more active in cold weather. In warm, more liquid and refreshing food is needed, and from 1/4 to 1/2 less food than in winter.

At all times repair food is required. The quantity needed is small (1 lb. or less daily per adult person). This varies less for the same person or for persons of like maturity than do other food-needs; during growth this is increased and varies more. As growth is periodic even during the years it continues, the food-need it occasions varies with seasonal growth itself.

Foods that keep well form the staple food-supply of winter. Foods as they grow offer the variety desirable in summer. The fall brings uneven weather and with it danger of disease; this needs to be met with a substantial regularly sustained food-supply that can reenforce physical resistance and thus maintain health. Spring often saps vitality. Food then needs to be palatable and plentiful; it must invigorate, even though the desire for food may be so decreased as not to seek adequate sustenance for the body.

Fruits and green vegetables are desirable at all seasons but necessary in warmer weather. Thin soups and light, cold desserts aid in making food appetizing in summer. Starchy foods (as heat-producing flour mixtures), cereals, sugars, fatter meats, thicker, richer soups, supply satisfactorily the food supplement winter requires. In warm weather breakfast should be early and the evening meal after the heat of the day subsides, for food to be refreshing. More water is needed in summer before retiring, upon rising, and between meals.