Once you start talking about “refining” menus and cutting back the amount of food you serve, make sure you are providing the nutrients the body needs. Eliminate junk whenever possible. Serve a meal that is low in fats, sugars, and salt and that, instead, is high in fiber, protein, fruit, and vegetables—not additives or condiments. While many people are advocates of eating something from each of the four food groups, you may end up with too fatty a diet that way and with insufficient fiber. I suggest you think of the balanced meal as composed of three elements: One Fruits & Vegetables selection, plus one Animal Foods & Nuts selection, plus one Pasta & Staples selection equals a very nice meal.

I’ve made my calories go as far as they can by using this method. It is essential that you not buy too many shoes with your calories, or too many little black dresses—the well-rounded diet, like the well-rounded wardrobe, needs a little of everything.

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