consulted.

Fruit contains a large proportion of water as compared with other
articles of diet; and, therefore, is especially capable of quenching
thirst. Fruit also lessens the desire for sweets, acts as a laxative,
and furnishes mineral material which the body needs. Its laxative
effect is most pronounced when it is eaten alone, as, for example, in
the morning before breakfast or at night upon going to bed; cooked
fruit taken with the meals acts much less effectively. Fruit and
vegetable salads are wholesome, but cannot be recommended
indiscriminately during pregnancy, for not infrequently the dressing
used with them causes discomfort. Under these circumstances it is
obvious that one should do without salads.

The cereals wheat, corn, rye, oats, and barley are the most prominent
source of starch in an ordinary diet. Breakfast foods manufactured
from grain are not only nutritious in themselves, but their value is
increased by the milk or cream used with them. Bread is the staple
starch-containing food in this country, and starch is our main source
of energy, but it is necessary to eat only a small quantity of bread,
if the diet includes a relatively large amount of vegetables. It is
advantageous to use bread made from unbolted flour (Graham bread) or
from corn meal, because the coarse undigested residue which they
leave stimulates the movements of the intestine and assists in
overcoming the constipation which is generally associated with
pregnancy. Pastry must be avoided by those who suffer from
indigestion; and every prospective mother should eat pastry only
occasionally, and not very much of it at any time. The best desserts
are raw and freshly cooked fruit, preserves, gelatin, custard, ice
cream, and light puddings, such as rice and tapioca.