Food for the Traveler: What to Eat and Why

A dietary guide written in the early 20th century. This book serves as a practical resource for individuals who seek to make informed choices about their diet, especially while traveling. It outlines nutritional principles, food combinations, and presents over 100 menus tailored for three meals a day, emphasizing health and economy. The content focuses on the relationship between diet and health, advocating for a balanced approach that considers individual needs based on various factors such as age, occupation, and lifestyle. Roper provides advice on transitioning to vegetarianism, the significance of proper food combinations, and the importance of understanding the nutritional value of foods. Through a mix of scientific recommendations and practical menus, the book aims to help readers cultivate healthier eating habits and avoid the pitfalls of wrong dietary choices.