Flowers for the Women Wearing Veils - Volume I — Page 113
! ! 113 Knowledge Related t o Diet 17. Diet and Nutrition: The seventeenth science is d iet. This science reveals what an edible diet is and what diets are wholesome and what are unhealthy. This also covers the most suitable diet for a hot or cold climate ; and recommends the best diet to combat illness while keeping in mind relevant factors an d the diet’s effects on various organs. For example, what is the recommended diet for a patient with the infirmity of the mind, the heart , or stomach. This study covers these aspects in great detail, while also encompassing the drinks and various syrups or extracts used when one is healthy or when one is ill. For certain ailments , spring water is useful, as are oils , such as fish oil. This is a very detailed scienc e and applies various remedies from different countries regarding food and drink during medical illness or wellness. 18. Sewing and designing clothes: In reality, t his art deals with how to arrange lace or clothes to make them look attractive. Europe has made great advance s in this field and have opened schools and colleges, whose graduates and experts in this field receive go od salaries. This field also covers the study of complimentary colors and color matching, as well as which applique looks best with which color, where the hem should fall, and the design of the suit. This field therefore covers a broad range of [design elements]. 19. Cutting: This is related to the previous field of study which has made much progress. Th ere are separate teaching centers which teach the art of cuttin g fabric so as to finish the su it beautifully and cut it in a way so that the least amount of fabric is wasted. 20. Cooking: The twent ieth category is cooking, which is not limited to kneading dough, but goes beyond and includes many p ractical aspects. An expert should be well versed in diet/nutrition. For example, a cook should be aware of the extent to which a certain food should be cooked so that it stays healthy, is easy to digest , and ma intains its nutritive value. He needs to balance the nutritious aspect s of diet with the taste and flavor , keeping in mind what each ingredient brings to the dish. This field encourages experiments in mixing flavors , such as sour and sweet , to create a new flavor c ombination and then judges