The simplest way is to eat more at each meal—extra bread and butter, and second helpings of everything.
Often, however, underweight people seem to have a small stomach capacity. Therefore, additions of high-calorie foods which add little or no bulk are probably easier to take at first than trying to eat larger quantities. Such additions as cream on cereals and in beverages; extra eggs in puddings, salad dressings, and drinks; and butter or other fat used generously in salad dressings, cooking and seasoning should add enough calories to enable most people to gain weight. Also, provided they are added to regular meals and not used to replace them, the high-calorie foods listed onpage 14should be used freely by anyone trying to gain weight. If they do not interfere with eating enough at regular meals, between-meal snacks also help. So do extra milk and something to eat before going to bed.
The body uses fewer calories at rest than when active, and least of all during sleep. Therefore, any extra sleep or rest which an underweight person gets will help him to gain. Whatever energy can be saved during waking hours by riding instead of walking, sitting instead of standing, and relaxing as often as possible will add to the calories saved.
A healthy person who decides to gain weight, and who sticks to his program of taking in more calories than he needs, and of spending as few as possible in needless physical activity, can be sure that sooner or later his efforts will meet with success.
[1]These tables are based on numerous Medico-Actuarial studies of hundreds of thousands of insured men and women.[2]A calorie is a measure of the amount of heat (energy) which the body can get from a given amount of food.[3]Seepage 18for list of Group I and II vegetables, and for lower-calorie fruits.[4]1 cup equals 8 ounces. 3 teaspoons equal 1 tablespoon. 4 tablespoons equal ¼ cup.
[1]These tables are based on numerous Medico-Actuarial studies of hundreds of thousands of insured men and women.
[2]A calorie is a measure of the amount of heat (energy) which the body can get from a given amount of food.
[3]Seepage 18for list of Group I and II vegetables, and for lower-calorie fruits.
[4]1 cup equals 8 ounces. 3 teaspoons equal 1 tablespoon. 4 tablespoons equal ¼ cup.