7. About one-third of all the water required each day is taken in the
form of beverages with the meals. It was formerly thought that liquids
dilute the gastric juice and so should be avoided with meals. However,
it has been learned that beverages, either warm or cold, with the
exception of an occasional case, may be taken with meals without
injury. The chief point to remember is that it is unwise to drink
beverages either too hot or too cold. For the best results, their
temperature should be rather moderate.
8. Foods that may be dissolved in water can be incorporated in a
beverage to make it nutritious. With many persons, as in the case of
small children and invalids, this is often the only means there is of
giving them nourishment. In serving beverages to healthy persons, the
food value of the meal should be taken into consideration. The beverage
accompanying a heavy meal should be one having very little food value;
whereas, in the case of a light meal, the beverage can be such as will
give additional nutrition. For instance, hot chocolate, which is very
nutritious, would not be a good beverage to serve with a meal consisting
of soup, meat, vegetables, salad, and dessert, but it would be an
excellent drink to serve with a lunch that is made up of light
sandwiches, salad, and fruit.