CHAPTER XXIII

OTHER CONDITIONS MORE OR LESS AFFECTED BY DIET

PTOMAINE POISONING, ACIDOSIS AND PELLAGRA

PTOMAINE POISONING

The poisoning due to ptomaine is very similar to that brought about by overeating and other dietetic errors. However, it is not so easy to avoid being poisoned by ptomaines as it is to observe moderation in the quantity of food eaten.

~Origin.~--These substances are believed to be of an infective bacterial origin and may be present in foods which are otherwise seemingly fresh and good. The fact that they cannot be detected in food without an analysis makes them more of a menace than they would otherwise be, for any substance which is not discernible to our senses, the taste, sight, or smell, and which exerts a baleful influence, such as ptomaine, cannot be anything but a menace to humanity.

~Infected Food Materials.~--We may congratulate ourselves in the knowledge that these substances are not present in many foods, and if we avoid eating nitrogenous materials, which may have become polluted, either through imperfect canning or by standing in unclean vessels, we may avoid much of the poisoning which may otherwise be due to the action of ptomaines.

~Chicken Salad and Ice Cream Poisoning.~--Certain violent attacks of so-called ptomaine poisoning may be traced to chicken salad which has been allowed to stand overnight in tin receptacles or to ice cream which has melted and been re-frozen. In any case the treatment remains the same.

~Treatment.~--The patient is put to bed and the intestinal tract cleansed by means of enemas and in many cases purgatives (salts, castor oil, etc.) as directed by physician.

The symptoms usually present in those suffering from ptomaine poisoning are nausea, vomiting, dizziness, pain more or less violent in character, and prostration which is at times alarming.

~Dietetic Treatment.~--The treatment instituted under the circumstances is very much the same as that used in other forms of acute poisoning. All food is withheld for a period; the duration of this starvation must necessarily depend upon the condition of the patient, the violence of the poison and the extent of the prostration.

~Rectal Feeding.~--When the prostration is great, it is sometimes necessary to give saline enemas and even rectal alimentation to prevent collapse.

~Fluid Diet.~--After the violent attack subsides, the patient is placed upon a fluid diet similar to that used in auto-intoxication and practically the same as the diet for acute infectious diseases. The diet must be gradually increased until it becomes normal and the nurse must remember that the patient is in a condition to suffer a relapse with the least indiscretion. It is advisable to have a thorough investigation made to ascertain the source of the original attack, that the patient may be able to avoid future trouble from partaking of the same food.

~Personal Idiosyncrasies.~--It may be that there is a personal idiosyncrasy against one particular food, and in this case it becomes more or less of a simple matter to prevent future attacks. Certain individuals are, for example, invariably poisoned by eating shellfish, others manifest a similar idiosyncrasy against strawberries. Thus is the old proverb demonstrated: "What is one man's meat is another man's poison." And he who wantonly flies in the face of the danger signals Nature provides for his guidance must necessarily suffer the consequences of his folly.

It has been proved with certain individuals that the foods that at one time cause an attack of poison at another time may be eaten with impunity. Thus it would seem to remain a question not so much of the type of poison, ptomaines, etc., as the amount of resistance manifested at the time by the individual partaking of the infected food.

ACIDOSIS

~Metabolism of Fats.~--Acidosis is a condition believed to be due primarily to some impairment in the metabolism of fat in the body, in consequence of which there is an accumulation of substances more or less irritating and at times toxic in character in the blood. These substances, known as acetone bodies, are especially apt to appear in the urine of individuals suffering from diabetes, likewise in those undergoing starvation, whether as a result of treatment to overcome a definite pathological condition, as in diabetes, or as the result of disease itself.

~Malnutrition as a Source.~--Certain individuals, children especially, develop symptoms of acidosis under many different circumstances; for example, in many cases of malnutrition the evidences of acidosis are almost invariable. The treatment in these cases must be, of course, prompt in order that the condition may not assume a serious aspect.

~Dietetic Treatment.~--The diet is adjusted in order to neutralize the effect of the acid in the blood. This is done in two ways: first, by reducing the fat, and second, by increasing the amount of base-forming foods in the diet.

The following table[164] illustrates the foods in which the acid-forming elements and base-forming elements predominate:

FOODS IN WHICH ACID-FORMING ELEMENTS PREDOMINATE

_Estimated Excess Acid-forming Elements Equivalent to C.C. Normal Acid per 100 Calories_

Beef, free from visible fat 10 Eggs .9 Round steak 6.7 Oatmeal 3.2 Wheat flour 2.7 Wheat, entire grain 2.6 Rice 2.4 Bacon 1 Corn, entire grain (high protein) .1

FOODS IN WHICH BASE-FORMING ELEMENTS PREDOMINATE

_Estimated Excess Base-forming Elements Equivalent to C.C. Normal Alkali per 100 Calories_

Celery 40 Cabbage 10-13.6 Potatoes 9-12 Prunes 7.9 Turnips 6.6-12.5 Apples 5 Milk 3.3 Beans 2.9-6.8 Peas 1.9 Corn, entire grain (low protein) .8

The fruits likewise show a predominance of base-forming elements over acid-forming elements and for this reason may be used to balance the diet.

~Diabetic Acidosis.~--The acidosis during diabetes has been already discussed in the chapter devoted to that disease.

It has been found advisable in the majority of cases of acidosis to restrict the fat in the diet of all patients who, during the course of a disease, have given evidence of this condition; at the same time it is well to remember that fat is one of the essential food constituents and absolutely necessary to the welfare of the individual, consequently it is impossible to eliminate it from the diet entirely. The only feasible method, then, to pursue under the circumstances is to restrict the fats in the diet so long as there are symptoms of acidosis and to add them gradually and in very small amounts until the individual's tolerance for fats is determined.

~Balancing the Diet.~--In many cases of acidosis due to starvation, no matter what the cause, the diet must be necessarily regulated and properly balanced. It would be decidedly unwise to attempt to build up the body by giving building foods alone, without due consideration to the foods containing the agents provided by Nature to neutralize the acid formed during the process of their metabolism. It is readily seen in the table just given that meat and eggs show a marked excess of acid-forming elements, whereas vegetables and fruits yield an excess of base-forming elements. With these data, it becomes more simple to balance the diet and to avoid the acidosis which may arise from impairment of the fat metabolism of the body.

PELLAGRA

The enormous increase in the number of cases of pellagra in America during the last twenty years makes it necessary for something to be done to arrest its progress. The cause of this disease is still under discussion, but much has been done to find out definitely the reason for the tremendous increase in the number of cases, especially in the Southern States, where the increase has been most noticeable.

~Cause.~--This disease has been the subject of much study and discussion in this country in recent years. Voegtlin, in an article published in a Report of the United States Public Health Service (Reprint 597 of Public Health Report), summarizes the current findings on pellagra as follows:

"1. The hypothesis that there is a causal relation between pellagra and a restricted vegetable diet has been substantiated by direct proof to this effect and has led to results of considerable practical and scientific value.

"2. The metabolism in pellagra shows certain definite changes from the normal, which point to decreased gastric secretion and increased intestinal putrefaction.

"3. In the treatment and prevention of pellagra, diet is the essential factor. The disease can be prevented by an appropriate change in the diet without changing other sanitary conditions.

"4. A diet of the composition used by the pellagrins prior to their attack by the disease leads to malnutrition and certain pathological changes in animals, resembling those found in pellagra. A typical pellagrous dermatitis has not been observed in animals. Pellagrous symptoms have been produced in man by the continued consumption of a restricted vegetable diet.

"5. The nature of the dietary effect has not been discovered, although certain observations point to a combined deficiency in some of the recognized dietary factors as the cause of the pellagrous syndrome."

~Dietetic Treatment.~--The diet in pellagra is one which is well balanced in all its particulars, and one in which the proteins are carefully adjusted as to type. The best results have been observed on diets in which the complete proteins (milk, meat and eggs) have a prominent place. As a rule, in the diet of an adult suffering from pellagra, at least forty grams (about 60 per cent) of the necessary proteins should be in this form. The diet for pellagra must necessarily be such as to overcome as far as possible the progressive emaciation which is an important symptom. However, it must be kept in mind that gastro-intestinal disturbances are likewise prominent and that diarrhea is often most difficult to overcome. For these reasons it is essential to formulate a diet which will not interfere with the treatment for the disease, and which will be at the same time one on which the patient can gradually be built up, and in this way benefit, as far as possible, under the circumstances. The diet used in the treatment of anemia seems to be the one best suited to meet the requirements of the patient suffering with pellagra; changes may be made in this diet, however, by the physician, who will be able to judge the need of the individual under his care. Whether pellagra can be cured by dietetic treatment is very uncertain, but the condition of the patient can undoubtedly be materially improved, provided the treatment is begun sufficiently early; that is, before the disease has progressed to such an extent that neither diet nor anything else can bring about a cure.

The above dietetic treatment is not claimed to be infallible. It is merely given as a suggestion to be used at the discretion of the physician.

In all probability the treatment of pellagra will undergo a definite change in the near future, but at present our best results accrue from the giving of an adequate, well-balanced diet. The extent of the relief of such dietetic measures depends, as has already been stated, upon taking the disease in its early stage.

SUMMARY

~Food Poisoning~ is more or less common, being induced by polluted water, milk, or other foods, bad sanitation, and imperfect canning, as well as by certain obscure substances known as ptomaines.

~Shellfish~ have often been found to cause poisoning in certain individuals. Stale fish may cause the most violent type of poisoning in any individual.

~Chicken Salad~ which has been kept overnight in tin receptacles has been known to cause violent attacks of poisoning.

~Ice Cream~ which is melted and re-frozen is likewise a source of a number of the cases reported.

~Symptoms.~--Very like those of auto-intoxication, and violent intestinal disturbances are manifested.

~Prostration~ may be great, according to the violence and duration of the attack.

~Anemia~ follows many cases of poisoning as a result not only of the impairment and lack of nutrition of the blood-making organs, but also on account of the other symptoms, especially diarrhea occurring in the disease.

ACIDOSIS

This condition is more or less common, especially in the disturbances manifested by children.

~Cause~ of acidosis is believed to be an impairment of metabolism, especially in regard to the fats.

~Starvation or Malnutrition~ is believed to produce many cases of acidosis in childhood and adults suffering from diseases in which certain foods have been limited.

~Dietetic Treatment~ like that used in acute gastro-intestinal disturbances begins with a starvation period and is followed by a simple fluid diet until violent symptoms subside. Examination of the stools and the material vomited will, at times, furnish an insight as to the source of the poison.

~Convalescent Diet~ is begun after the violent symptoms have subsided, but care must be taken not to increase the diet too rapidly, owing to the danger from relapse.

~Method of Administering Diet.~--First: a period of total abstinence from food.

Second: fluid diet consisting of broth, buttermilk, or some of the predigested liquid beef preparations which furnish both food and stimulation necessary in such cases.

~Rectal Feeding~ may be found necessary when the prostration is great.

~Personal Idiosyncrasies~ should be taken into account and effort made to find whether or not the attack is caused by any one food material or by bad sanitation or unclean food. The patient should be warned against the danger of taking a food which has caused a previous attack of poisoning, especially in cases where a personal idiosyncrasy against a food has been manifested.

PELLAGRA

The cause and cure for this disease are still a matter of discussion. Whether it is due to the presence or absence of certain substances in the food materials, is as yet to be determined.

~Diet in Pellagra~ is most important. It is impossible to say that pellagra is a nutritional disease, but it is certain that in balancing the diet much has been done toward relieving the condition.

~Diarrhea~ is one of the chief symptoms of the disease and great care is needed in formulating the dietary in order not to increase this condition.

~Conclusion.~--The diet is thus shown to be directed toward overcoming the emaciation and anemia and relieving or preventing the gastro-intestinal disturbances which are so apt to occur. It must be remembered that even a well-balanced diet will not materially relieve the condition unless it is instituted sufficiently early.

PROBLEMS

(a) Formulate a diet for an adult in which the base-forming elements predominate.

(b) Formulate a diet for child suffering from acidosis.

(c) Arrange a well balanced diet for pellagra in which forty grams of protein shall come from milk, meat or eggs.

FOOTNOTE:

[164] "Chemistry of Food and Nutrition" (revised), by Henry Sherman.

APPENDIX

TABLE I[165]

EDIBLE ORGANIC NUTRIENTS AND FUEL VALUES OF FOODS[166]

E.P. signifies edible portion; A.P. signifies as purchased.

KEY: A _Protein (N x 6.25) Per Cent_ B _Fat Per Cent_ C _Carbohydrate Per Cent_ D _Fuel Value per Pound Calories_ E _100 Calorie Portion Grams_

============================+======+=======+=======+======+======= _Food_ | A | B | C | D | E ----------------------------+------+-------+-------+------+------- Almonds E.P. | 21.0 | 54.9 | 17.3 | 2940 | 15 A.P. | 11.5 | 30.2 | 9.5 | 1615 | 28 Apples E.P. | .4 | .5 | 14.2 | 285 | 159 A.P. | .3 | .3 | 10.8 | 214 | 212 Apricots E.P. | 1.1 | -- | 13.4 | 263 | 174 A.P. | 1.0 | -- | 12.6 | 247 | 184 Artichoke, French E.P. | 3.4 | .5 | 12.0 | 300 | 151 A.P. | 1.7 | .3 | 6.0 | 150 | 302 Asparagus, fresh E.P. | 1.8 | .2 | 3.3 | 100 | 450 cooked A.P. | 2.1 | 3.3 | 2.2 | 213 | 213 Avocado E.P. | 2.1 | 20.1 | 7.4 | 993 | 46 A.P. | 1.4 | 13.2 | 4.8 | 652 | 70 Bacon, smoked E.P. | 10.5 | 64.8 | -- | 2840 | 16 A.P. | 9.5 | 59.4 | -- | 2372 | 19 Bananas E.P. | 1.3 | .6 | 22.0 | 447 | 101 A.P. | .8 | .4 | 14.3 | 290 | 156 Barley, pearled | 8.5 | 1.1 | 77.8 | 1615 | 28 Beans, dried | 22.5 | 1.8 | 59.6 | 1565 | 29 Lima, dried | 18.1 | 1.5 | 65.9 | 1586 | 29 Lima, fresh E.P. | 7.1 | .7 | 22.0 | 557 | 82 A.P. | 3.2 | .3 | 9.9 | 250 | 182 string, fresh E.P. | 2.3 | 3. | 7.4 | 184 | 241 A.P. | 2.1 | 3. | 6.9 | 176 | 259 baked, canned A.P. | 6.9 | 2.5 | 19.6 | 583 | 78 red kidney, canned | 7.0 | .2 | 18.5 | 471 | 96 Beef, brisket, | | | | | medium fat E.P. | 15.8 | 28.5 | -- | 1449 | 31 A.P. | 12.0 | 22.3 | -- | 1130 | 40 chuck, average E.P. | 19.2 | 15.4 | -- | 978 | 46 A.P. | 15.8 | 12.5 | -- | 797 | 58 corned, average E.P. | 15.6 | 26.2 | -- | 1353 | 34 A.P. | 14.3 | 23.8 | -- | 1230 | 37 cross ribs, | | | | | average E.P. | 15.9 | 28.2 | -- | 1440 | 32 A.P. | 13.8 | 24.8 | -- | 1262 | 36 dried, salted, | | | | | and smoked E.P. | 30.0 | 6.5 | .4 | 817 | 56 A.P. | 26.4 | 6.9 | -- | 760 | 60 flank, lean E.P. | 20.8 | 11.3 | -- | 838 | 54 A.P. | 20.5 | 11.0 | -- | 821 | 55 fore quarter, | | | | | lean E.P. | 18.9 | 12.2 | -- | 842 | 54 A.P. | 14.7 | 9.5 | -- | 655 | 69 fore shank, | | | | | lean E.P. | 22.0 | 6.1 | -- | 647 | 70 A.P. | 14.0 | 3.9 | -- | 414 | 110 heart E.P. | 16.0 | 20.4 | 1.0 | 1140 | 40 A.P. | 14.8 | 24.7 | .9 | 1292 | 35 hind quarter, | | | | | lean E.P. | 20.0 | 13.4 | -- | 907 | 50 A.P. | 16.7 | 11.2 | -- | 757 | 60 hind shank, lean E.P. | 21.9 | 5.4 | -- | 617 | 75 A.P. | 9.1 | 2.2 | -- | 255 | 179 hind shank, fat E.P. | 20.4 | 18.8 | -- | 1171 | 40 A.P. | 9.9 | 9.1 | -- | 552 | 83 liver E.P. | 20.4 | 4.5 | 1.7 | 584 | 78 A.P. | 20.2 | 3.1 | 2.5 | 537 | 85 loin E.P. | 19.7 | 12.7 | -- | 877 | 52 A.P. | 17.1 | 11.1 | -- | 764 | 60 neck, lean E.P. | 21.4 | 8.4 | -- | 732 | 62 A.P. | 15.1 | 5.9 | -- | 493 | 93 neck, medium fat E.P. | 20.1 | 16.5 | -- | 1040 | 44 A.P. | 14.5 | 11.9 | -- | 749 | 61 plate, lean E.P. | 15.6 | 18.8 | -- | 1051 | 43 A.P. | 13.0 | 15.5 | -- | 867 | 52 Porterhouse | | | | | steak E.P. | 21.9 | 20.4 | -- | 1230 | 37 A.P. | 19.1 | 17.9 | -- | 1077 | 42 rib rolls, lean A.P. | 20.2 | 10.5 | -- | 795 | 57 ribs, lean E.P. | 19.6 | 12.0 | -- | 845 | 54 A.P. | 15.2 | 9.3 | -- | 654 | 69 ribs, fat E.P. | 15.0 | 35.6 | -- | 1721 | 26 A.P. | 12.7 | 30.6 | -- | 1480 | 31 round, lean E.P. | 21.3 | 7.9 | -- | 709 | 64 A.P. | 19.5 | 7.3 | -- | 649 | 70 round, free from | | | | | visible fat | 23.2 | 2.5 | -- | 512 | 87 rump, lean E.P. | 20.9 | 13.7 | -- | 940 | 49 A.P. | 19.1 | 11.0 | -- | 796 | 57 rump, fat E.P. | 16.8 | 35.7 | -- | 1763 | 26 A.P. | 12.9 | 27.6 | -- | 1361 | 33 sides, lean E.P. | 19.3 | 13.2 | -- | 890 | 51 A.P. | 15.5 | 10.6 | -- | 715 | 64 sirloin steak E.P. | 18.9 | 18.5 | -- | 1099 | 41 A.P. | 16.5 | 16.1 | -- | 960 | 48 sweetbreads A.P. | 16.8 | 12.1 | -- | 799 | 57 tenderloin A.P. | 16.2 | 24.4 | -- | 1290 | 35 tongue E.P. | 18.9 | 9.2 | -- | 717 | 63 A.P. | 14.1 | 6.7 | -- | 529 | 86 Beets, cooked E.P. | 2.3 | .1 | 7.4 | 180 | 252 fresh E.P. | 1.6 | .1 | 9.7 | 209 | 217 A.P. | 1.3 | .1 | 7.7 | 167 | 271 Blackberries A.P. | 1.3 | 1.0 | 10.9 | 262 | 173 Blackfish E.P. | 18.7 | 1.3 | -- | 393 | 116 A.P. | 7.4 | .7 | -- | 163 | 279 Bluefish E.P. | 19.4 | 1.2 | -- | 402 | 113 A.P. | 10.0 | .6 | -- | 206 | 220 Boston crackers | 11.0 | 8.5 | 71.1 | 1835 | 25 Brazil nuts E.P. | 17.0 | 66.8 | 7.0 | 3162 | 14 A.P. | 8.6 | 33.7 | 3.5 | 1591 | 28 Bread, Boston brown | 6.0 | 6.3 | 54.0 | 1345 | 34 graham | 8.9 | 1.8 | 52.1 | 1189 | 38 rolls, water | 9.0 | 3.0 | 54.2 | 1268 | 36 toasted | 11.5 | 1.6 | 61.2 | 1385 | 33 white, home made | 9.1 | 1.6 | 53.3 | 1199 | 38 milk | 9.6 | 1.4 | 51.1 | 1158 | 39 Vienna | 9.4 | 1.2 | 54.1 | 1199 | 38 average white | 9.2 | 1.3 | 53.1 | 1182 | 38 whole wheat | 9.7 | .9 | 49.7 | 1113 | 41 Buckwheat flour | 6.4 | 1.2 | 77.9 | 1580 | 29 Butter | 1.0 | 85.0 | -- | 3491 | 13 Buttermilk | 3.0 | .5 | 4.8 | 162 | 280 Butternuts E.P. | 27.9 | 61.2 | 3.5 | 3065 | 15 A.P. | 3.8 | 8.3 | .5 | 417 | 109 Cabbage E.P. | 1.6 | .3 | 5.6 | 143 | 317 A.P. | 1.4 | .2 | 4.8 | 121 | 376 Calf's-foot jelly | 4.3 | -- | 17.4 | 394 | 115 Carrots, fresh E.P. | 1.1 | .4 | 9.3 | 204 | 221 A.P. | .9 | .2 | 7.4 | 158 | 286 Cauliflower A.P. | 1.8 | .5 | 4.7 | 139 | 328 Celery E.P. | 1.1 | .1 | 3.3 | 84 | 542 A.P. | .9 | .1 | 2.6 | 68 | 672 Celery soup, canned | 2.1 | 2.8 | 5.0 | 243 | 187 Cerealine | 9.6 | 1.1 | 78.3 | 1640 | 28 Chard E.P. | 3.2 | .6 | 5.0 | 173 | 262 Cheese, American pale | 28.8 | 35.9 | .3 | 1990 | 23 American red | 29.6 | 38.3 | -- | 2102 | 22 Cheddar | 27.7 | 36.8 | 4.1 | 2080 | 22 cottage | 20.9 | 1.0 | 4.3 | 499 | 91 full cream | 25.9 | 33.7 | 2.4 | 1890 | 24 Fromage de Brie | 15.9 | 21.0 | 1.4 | 1170 | 39 Neufchatel | 18.7 | 27.4 | 1.5 | 1484 | 31 pineapple | 29.9 | 38.9 | 2.6 | 2180 | 21 Roquefort | 22.6 | 29.5 | 1.8 | 1645 | 28 Swiss | 27.6 | 34.9 | 1.3 | 1945 | 23 Cherries, fresh E.P. | 1.0 | .8 | 16.7 | 354 | 128 A.P. | .9 | .8 | 15.9 | 337 | 134 canned A.P. | 1.1 | .1 | 21.1 | 407 | 112 Chestnuts, fresh E.P. | 6.2 | 5.4 | 42.1 | 1098 | 41 A.P. | 5.2 | 4.5 | 35.4 | 920 | 49 Chicken, broilers E.P. | 21.5 | 2.5 | -- | 493 | 92 A.P. | 12.8 | 1.4 | -- | 289 | 157 Chocolate | 12.9 | 48.7 | 30.3 | 2768 | 16 Cocoa | 21.6 | 28.9 | 37.7 | 2258 | 20 Cod, dressed A.P. | 11.1 | .2 | -- | 209 | 217 salt E.P. | 25.4 | .3 | -- | 473 | 96 A.P. | 19.0 | .4 | -- | 361 | 126 Consomme, canned A.P. | 2.5 | -- | .4 | 53 | 862 Corn, | | | | | green, canned | 2.8 | 1.2 | 19.0 | 455 | 102 sweet, fresh E.P. | 3.1 | 1.1 | 19.7 | 459 | 99 A.P. | 1.2 | .4 | 7.7 | 178 | 255 Corn meal | 9.2 | 1.9 | 75.4 | 1620 | 28 Cowpeas, dried | 21.4 | 1.4 | 60.8 | 1550 | 29 green E.P. | 9.4 | .6 | 22.7 | 603 | 76 Crackers, butter A.P. | 9.6 | 10.1 | 71.6 | 1887 | 23 cream A.P. | 9.7 | 12.1 | 69.7 | 1938 | 23 graham A.P. | 10.0 | 9.4 | 73.8 | 1905 | 24 soda A.P. | 9.8 | 9.1 | 73.1 | 1875 | 24 water A.P. | 10.7 | 8.8 | 71.9 | 1855 | 24 Cranberries A.P. | .4 | .6 | 9.9 | 212 | 212 Cream | 2.5 | 18.5 | 4.5 | 883 | 50 Cucumbers E.P. | .8 | .2 | 3.1 | 79 | 575 A.P. | .7 | .2 | 2.6 | 68 | 666 Currants, fresh | 1.5 | -- | 12.8 | 259 | 175 dried Zante | 2.4 | 1.7 | 74.2 | 1455 | 31 Dandelion greens | 2.4 | 1.0 | 10.6 | 277 | 164 Dates, dried E.P. | 2.1 | 2.8 | 78.4 | 1575 | 29 A.P. | 1.9 | 2.5 | 70.6 | 1416 | 32 Doughnuts | 6.7 | 21.0 | 53.1 | 1941 | 23 Eggplant E.P. | 1.2 | .3 | 5.1 | 126 | 349 Eggs, uncooked E.P. | 13.4 | 10.5 | -- | 672 | 68 A.P. | 11.9 | 9.3 | -- | 594 | 76 Farina | 11.0 | 1.4 | 76.3 | 1640 | 28 Figs, dried | 4.3 | .3 | 74.2 | 1437 | 32 Flounder A.P. | 5.4 | .3 | -- | 110 | 412 E.P. | 14.2 | .6 | -- | 282 | 161 Flour, rye | 6.8 | .9 | 78.7 | 1590 | 29 wheat, California fine | 7.9 | 1.4 | 76.4 | 1585 | 29 wheat, entire | 13.8 | 1.9 | 71.9 | 1630 | 28 wheat, graham | 13.3 | 2.2 | 71.4 | 1628 | 28 wheat, patent | | | | | baker's grade | 13.3 | 1.5 | 72.7 | 1623 | 28 wheat, straight grade | 10.8 | 1.1 | 74.8 | 1608 | 28 wheat, average | | | | | high and medium | 11.4 | 1.0 | 75.1 | 1610 | 28 wheat, average | | | | | low grade | 14.0 | 1.9 | 71.2 | 1625 | 28 Fowls E.P. | 19.3 | 16.3 | -- | 1017 | 45 A.P. | 13.7 | 12.3 | -- | 752 | 60 Gelatin | 91.4 | .1 | -- | 1660 | 27 Grape butter | 1.2 | .1 | 58.5 | 1088 | 42 Grapes E.P. | 1.3 | 1.6 | 19.2 | 437 | 104 A.P. | 1.0 | 1.2 | 14.4 | 328 | 138 Grapefruit E.P. | .6 | .1 | 12.2 | 235 | 193 A.P. | .4 | .1 | 8.9 | 172 | 264 Haddock E.P. | 17.2 | .3 | -- | 324 | 140 A.P. | 8.4 | .2 | -- | 160 | 283 Halibut steaks E.P. | 18.6 | 5.2 | -- | 550 | 83 A.P. | 15.3 | 4.4 | -- | 457 | 100 Ham, fresh lean E.P. | 25.0 | 14.4 | -- | 1042 | 44 A.P. | 24.8 | 14.2 | -- | 1030 | 44 fresh, medium E.P. | 15.3 | 28.9 | -- | 1458 | 31 A.P. | 13.5 | 25.9 | -- | 1303 | 35 smoked, lean E.P. | 19.8 | 20.8 | -- | 1209 | 38 A.P. | 17.5 | 18.5 | -- | 1073 | 42 Herring, whole E.P. | 19.5 | 7.1 | -- | 644 | 70 A.P. | 11.2 | 3.9 | -- | 362 | 125 smoked E.P. | 36.9 | 15.8 | -- | 1315 | 35 A.P. | 20.5 | 8.8 | -- | 731 | 62 Hominy | 8.3 | .6 | 79.0 | 1609 | 28 Honey | .4 | -- | 81.2 | 1481 | 31 Huckleberries | .6 | .6 | 16.6 | 336 | 135 Kohl-rabi E.P. | 2.0 | .1 | 5.5 | 140 | 324 Koumiss | 2.8 | 2.1 | 5.4 | 234 | 194 Lamb, breast E.P. | 19.1 | 23.6 | -- | 1311 | 35 A.P. | 15.4 | 19.1 | -- | 1058 | 43 chops, broiled E.P. | 21.7 | 29.9 | -- | 1614 | 28 fore quarter E.P. | 18.3 | 25.8 | -- | 1385 | 33 A.P. | 14.9 | 21.0 | -- | 1127 | 40 hind quarter E.P. | 19.6 | 19.1 | -- | 1149 | 40 A.P. | 16.5 | 16.1 | -- | 953 | 48 leg roast | 19.7 | 12.7 | -- | 876 | 52 side E.P. | 17.6 | 23.1 | -- | 1263 | 36 A.P. | 14.1 | 18.7 | -- | 1015 | 45 Lard, refined | -- | 100.0 | -- | 4080 | 11 Lemon juice | -- | -- | 9.8 | 178 | 255 Lemons E.P. | 1.0 | .7 | 8.5 | 201 | 226 A.P. | .7 | .5 | 5.9 | 140 | 323 Lettuce E.P. | 1.2 | .3 | 2.9 | 87 | 525 A.P. | 1.0 | .2 | 2.5 | 72 | 633 Liver, beef E.P. | 20.4 | 4.5 | 1.7 | 583 | 78 A.P. | 20.2 | 3.1 | 2.5 | 538 | 84 veal E.P. | 19.0 | 5.3 | -- | 562 | 81 Lobster, whole E.P. | 16.4 | 1.8 | .4 | 379 | 120 A.P. | 5.9 | .7 | .2 | 139 | 326 canned A.P. | 18.1 | 1.1 | .5 | 382 | 119 Macaroni | 13.4 | .9 | 74.1 | 1625 | 28 Macaroons | 6.5 | 15.2 | 65.2 | 1922 | 24 Mackerel E.P. | 18.7 | 7.1 | -- | 629 | 72 A.P. | 10.2 | 4.2 | -- | 356 | 127 salt E.P. | 21.1 | 22.6 | -- | 1305 | 35 A.P. | 16.3 | 17.4 | -- | 1005 | 45 Marmalade, orange | .6 | .1 | 84.5 | 1548 | 29 Milk, condensed, | | | | | sweetened | 8.8 | 8.3 | 54.1 | 1480 | 31 skimmed | 3.4 | .3 | 5.1 | 167 | 273 whole | 3.3 | 4.0 | 5.0 | 314 | 145 Mince meat, commercial | 6.7 | 1.4 | 60.2 | 1280 | 36 home made | 4.8 | 6.7 | 32.1 | 942 | 48 Molasses, cane | 2.4 | -- | 69.3 | 1302 | 35 Mushrooms A.P. | 3.5 | .4 | 6.8 | 204 | 223 Muskmelons E.P. | .6 | -- | 9.3 | 180 | 252 A.P. | .3 | -- | 4.6 | 89 | 510 Mutton, fore | | | | | quarter E.P. | 15.6 | 30.9 | -- | 1543 | 29 A.P. | 12.3 | 24.5 | -- | 1223 | 37 hind quarter E.P. | 16.7 | 28.1 | -- | 1450 | 31 A.P. | 13.8 | 23.2 | -- | 1197 | 38 leg E.P. | 19.8 | 12.4 | -- | 863 | 52 A.P. | 16.5 | 10.3 | -- | 718 | 63 side A.P. | 13.0 | 24.0 | -- | 1215 | 37 E.P. | 16.2 | 29.8 | -- | 1512 | 30 Nectarines E.P. | .6 | -- | 15.9 | 299 | 152 A.P. | .6 | -- | 14.8 | 280 | 162 Oatmeal | 16.1 | 7.2 | 67.5 | 1811 | 25 Okra E.P. | 1.6 | .2 | 7.4 | 172 | 264 A.P. | 1.4 | .2 | 6.5 | 152 | 300 Olives, green E.P. | 1.1 | 27.6 | 11.6 | 1357 | 33 A.P. | .8 | 20.2 | 8.5 | 995 | 46 ripe E.P. | 1.7 | 25.0 | 4.3 | 1130 | 40 A.P. | 1.4 | 21.0 | 3.5 | 947 | 48 Onions, fresh E.P. | 1.6 | .3 | 9.9 | 220 | 206 A.P. | 1.4 | .3 | 8.9 | 199 | 228 Oranges E.P. | .8 | .2 | 11.6 | 233 | 195 A.P. | .6 | .1 | 8.5 | 169 | 268 Oxtail soup, | | | | | canned A.P. | 3.8 | .5 | 4.2 | 166 | 274 Oysters E.P. | 6.2 | 1.2 | 3.7 | 228 | 199 in shell A.P. | 1.2 | .2 | .7 | 43 | 1065 canned A.P. | 8.8 | 2.4 | 3.9 | 328 | 138 Parsnips E.P. | 1.6 | .5 | 13.5 | 294 | 154 A.P. | 1.3 | .4 | 10.8 | 236 | 192 Pea soup, canned A.P. | 3.6 | .7 | 7.6 | 232 | 196 Peaches, canned A.P. | .7 | .1 | 10.8 | 213 | 213 fresh E.P. | .7 | .1 | 9.4 | 188 | 242 A.P. | .5 | .1 | 7.7 | 153 | 297 Peanuts E.P. | 25.8 | 38.6 | 24.4 | 2490 | 18 A.P. | 19.5 | 29.1 | 18.5 | 1877 | 24 Pears, fresh E.P. | .6 | .5 | 14.1 | 288 | 158 A.P. | .5 | .4 | 12.7 | 256 | 177 Peas, canned A.P. | 3.6 | .2 | 9.8 | 252 | 180 dried | 24.6 | 1.0 | 62.0 | 1611 | 28 green E.P. | 7.0 | .5 | 16.9 | 454 | 100 A.P. | 3.6 | .2 | 9.8 | 252 | 180 Peppers, green E.P. | 1.1 | .1 | 4.6 | 109 | 417 Persimmons E.P. | .8 | .7 | 31.5 | 615 | 74 Pies, apple | 3.1 | 0.8 | 42.8 | 1233 | 37 custard | 4.2 | 6.3 | 26.1 | 806 | 56 lemon | 3.6 | 10.1 | 37.4 | 1156 | 39 mince | 5.8 | 12.3 | 38.1 | 1300 | 35 squash | 4.4 | 8.4 | 21.7 | 817 | 56 Pineapples, fresh E.P. | .4 | .3 | 9.7 | 196 | 232 canned A.P. | .4 | .7 | 36.4 | 695 | 65 Pine nuts | | | | | (pignolias) | 33.9 | 49.4 | 6.9 | 2757 | 16 Pistachios, shelled | 22.3 | 54.0 | 16.3 | 2900 | 16 Plums E.P. | 1.0 | -- | 20.1 | 383 | 118 A.P. | .9 | -- | 19.1 | 363 | 125 Pomegranates E.P. | 1.5 | 1.6 | 19.5 | 447 | 102 Pork chops, | | | | | medium E.P. | 16.6 | 30.1 | -- | 1530 | 30 A.P. | 13.4 | 24.2 | -- | 1230 | 37 chuck ribs and | | | | | shoulder E.P. | 17.3 | 31.1 | -- | 1585 | 29 A.P. | 14.1 | 25.5 | -- | 1298 | 35 fat, salt A.P. | 1.9 | 86.2 | -- | 3555 | 13 sausage A.P. | 13.0 | 44.2 | 1.1 | 2030 | 22 side E.P. | 9.1 | 55.3 | -- | 2423 | 19 A.P. | 8.0 | 49.0 | -- | 2145 | 21 tenderloin A.P. | 18.9 | 13.0 | -- | 875 | 52 Potato chips A.P. | 6.8 | 39.8 | 46.7 | 2598 | 17 Potatoes, white, | | | | | raw E.P. | 2.2 | .1 | 18.4 | 378 | 120 A.P. | 1.8 | .1 | 14.7 | 302 | 149 sweet, raw E.P. | 1.8 | .7 | 27.4 | 558 | 81 A.P. | 1.4 | .6 | 21.9 | 447 | 102 Prunes, dried E.P. | 2.1 | -- | 73.3 | 1368 | 33 A.P. | 1.8 | -- | 62.2 | 1160 | 39 Pumpkins E.P. | 1.0 | .1 | 5.2 | 117 | 389 A.P. | .5 | .1 | 2.6 | 60 | 753 Radishes E.P. | 1.3 | .1 | 5.8 | 133 | 341 A.P. | .9 | .1 | 4.0 | 91 | 488 Raisins E.P. | 2.6 | 3.3 | 76.1 | 1562 | 29 A.P. | 2.3 | 3.0 | 68.5 | 1407 | 32 Raspberries, red | 1.0 | -- | 12.6 | 247 | 184 black | 1.7 | 1.0 | 12.6 | 300 | 151 Rhubarb E.P. | .6 | .7 | 3.6 | 105 | 433 A.P. | .4 | .4 | 2.2 | 63 | 714 Rice | 8.0 | .3 | 79.0 | 1591 | 29 Salmon, dressed A.P. | 13.8 | 8.1 | -- | 582 | 78 whole E.P. | 22.0 | 12.8 | -- | 923 | 49 A.P. | 15.3 | 8.9 | -- | 642 | 71 Sausage, Bologna E.P. | 18.7 | 17.6 | .3 | 1061 | 43 A.P. | 18.2 | 19.7 | -- | 1135 | 40 farmer E.P. | 29.0 | 42.0 | -- | 2240 | 20 A.P. | 27.9 | 40.4 | -- | 2156 | 21 Shad, whole E.P. | 18.8 | 9.5 | -- | 727 | 61 A.P. | 9.4 | 4.8 | -- | 367 | 124 roe | 20.9 | 3.8 | 2.6 | 582 | 78 Shredded wheat | 10.5 | 1.4 | 77.9 | 1660 | 27 Spinach, fresh A.P. | 2.1 | .3 | 3.2 | 109 | 417 Squash E.P. | 1.4 | .5 | 9.0 | 209 | 217 A.P. | .7 | .2 | 4.5 | 103 | 443 Strawberries | 1.0 | .6 | 7.4 | 169 | 269 Succotash, canned | 3.6 | 1.0 | 18.6 | 444 | 102 Sugar | -- | -- | 100.0 | 1815 | 25 Tomatoes, fresh A.P. | .9 | .4 | 3.9 | 104 | 438 canned A.P. | 1.2 | .2 | 4.0 | 103 | 443 Tuna (tunny fish) E.P. | 26.6 | 11.4 | -- | 946 | 48 Turkey E.P. | 21.1 | 22.9 | -- | 1320 | 34 A.P. | 16.1 | 18.4 | -- | 1042 | 43 sandwich, canned | 20.7 | 29.2 | -- | 1568 | 29 Turnips E.P. | 1.3 | .2 | 8.1 | 178 | 256 A.P. | .9 | .1 | 5.7 | 124 | 367 Veal, breast E.P. | 20.3 | 11.0 | -- | 817 | 56 A.P. | 15.3 | 8.6 | -- | 629 | 72 cutlet E.P. | 20.3 | 7.7 | -- | 683 | 66 A.P. | 20.1 | 7.5 | -- | 670 | 68 fore quarter E.P. | 20.0 | 8.0 | -- | 690 | 66 A.P. | 15.1 | 6.0 | -- | 517 | 88 hind quarter E.P. | 20.7 | 8.3 | -- | 715 | 64 A.P. | 16.2 | 6.6 | -- | 534 | 85 side E.P. | 20.2 | 8.1 | -- | 697 | 65 A.P. | 15.6 | 6.3 | -- | 539 | 84 Vegetable soup, | | | | | canned | 2.9 | -- | .5 | 62 | 735 Walnuts, California | | | | | or English E.P. | 18.4 | 64.4 | 13.0 | 3199 | 14 A.P. | 4.9 | 17.3 | 3.5 | 859 | 53 black E.P. | 27.6 | 56.3 | 11.7 | 3011 | 15 A.P. | 7.2 | 14.6 | 3.0 | 780 | 59 Watermelons E.P. | .4 | .2 | 6.7 | 136 | 332 A.P. | .2 | .1 | 2.7 | 57 | 800 Wheat, cracked | 11.1 | 1.7 | 75.5 | 1635 | 28 Whitefish E.P. | 22.9 | 6.5 | -- | 680 | 67 A.P. | 10.6 | 3.0 | -- | 315 | 144 Zwieback | 9.8 | 9.9 | 73.5 | 1915 | 24 ============================+======+=======+=======+======+=======

FOOTNOTES:

[165] Courtesy of Dr. Henry Sherman.

[166] The percentages of nutrients are taken from Bull. 28, Office of Experiment Stations, U. S. Department of Agriculture. The fuel values are calculated from these percentages by the use of the factors explained in Chapter II, viz.--protein, 4 calories; fat, 9 calories; carbohydrate, 4 calories per gram.

TABLE II[167]

ASH CONSTITUENTS OF FOODS IN PERCENTAGE OF THE EDIBLE PORTION (Compiled from various sources)

KEY: A Calcium (Ca) B Magnesium (Mg) C Potassium (K) D Sodium (Na) E Phosphorus (P) F Chlorine (Cl) G Sulphur (S) H Iron (Fe)

===============+======+======+=======+======+======+=======+======+======= _Food_ | A | B | C | D | E | F | G | H ---------------+------+------+-------+------+------+-------+------+------- Almonds | .239 | .251 | .741 | .019 | .465 | .037 | .160 | .0039 Apples | .007 | .008 | .127 | .011 | .012 | .005 | .006 | .0003 dried | .032 | .037 | (.623)|(.050)| .048 | (.025)| ? |(.0015) Apricots | .014 | .010 | .248 | .038 | .025 | .002 | .010 |(.0003) dried |(.066)|(.047)|(1.157)|(.177)|(.117)| (.009)| ? |(.0014) Asparagus | .025 | .011 | .196 | .007 | .039 | .039 | .041 | .0010 Bacon (See | | | | | | | | Meat) | | | | | | | | Bananas | .009 | .028 | .401 | .034 | .031 | .125 | .010 | .0006 Barley, entire | .043 | .141 | .477 | .076 | .400 | .016 | .153 | .0041 pearled | .020 |(.070)| (.241)|(.037)| .181 | (.016)|(.120)|(.0020) Beans, dried | .160 | .156 | 1.229 | .097 | .471 | .032 | .215 | .0070 kidney, dry | .132 | .139 | 1.144 | .041 | .475 | .041 | .227 | .0072 Lima, dry | .071 | .188 | 1.741 | .249 | .338 | .026 | .161 | .0070 Lima, fresh | .028 |(.070)| (.613)|(.088)| .133 | (.009)|(.057)| .0020 string, fresh| .046 | .025 | .24 | .019 | .052 | .024 | .030 | .0011 Beef (See Meat)| | | | | | | | Beer | .004 | .008 | .058 | .013 | .028 | .006 | .015 | .0001 Beets | .029 | .021 | .353 | .093 | .039 | .058 | .016 | .0006 Blackberries | .017 | .021 | .169 |(.007)| .034 | (.010)| .020 | .0006 Blood (avg.) | .008 | .004 | .075 | .261 | .031 | .280 | .137 | .0526 Blueberries | .020 | .007 | .051 | .016 | .008 | .008 | .011 | .0009 Bluefish (See | | | | | | | | Fish) | | | | | | | | Bread, | | | | | | | | Boston brown | .129 | .078 | (.232)|(.394)| .185 | (.607)| .201 |(.0030) entire wheat |(.05) |(.05) | (.208)|(.394)|(.175)| (.607)|(.120)|(.0016) graham |(.05) |(.05) | (.291)|(.394)|(.218)| (.607)| .150 |(.0025) rye | .024 | .039 | .151 | .701 | .148 | 1.025 | .104 |(.0016) white | .027 | .023 | .108 |(.394)| .093 | (.607)| .105 | .0009 Breadfruit | .084 | .007 | .235 | .027 | .068 | .100 | .049 | Brussels | | | | | | | | sprouts | .027 | .040 | .375 | .004 | .120 | .040 | .194 |(.0011) Buckwheat flour| .039 | .048 | .130 | .027 | .226 | .012 | .071 | .0012 Butter | .015 | .001 | .014 |(.788)| .017 |(1.212)|(.010)| .0002 Buttermilk | .105 | .016 | .151 | .064 | .097 | .099 | .026 | .00025 Cabbage | .045 | .015 | .247 | .027 | .029 | .024 | .066 | .0011 Cabbage greens | .106 | .030 | .512 | .025 | .099 | .068 | .173 | .0018 Cantaloupe | .017 | .012 | .235 | .061 | .015 | .041 | .014 | .0003 Capers | .122 | .022 | .209 | .051 | .062 | -- | -- | -- Carp (See Fish)| | | | | | | | Carrots | .056 | .021 | .287 | .101 | .046 | .036 | .022 | .0006 Cauliflower | .123 | .014 | .222 | .068 | .061 | .050 | .086 | .0006 Caviar | .137 | .022 | .422 | .874 | .176 | 1.819 | -- | -- Celery | .078 | .014 | .316 | .084 | .037 | .156 | .022 | .0005 Chard | .150 | .071 | .318 | .086 | .040 | .039 | .124 |(.0025) Cheese | .931 | .037 | .089 | .606 | .683 | .880 | .263 | .0013 Cherries | .019 | .016 | .213 | .023 | .031 | .014 | .011 | .0004 Cherry juice | .017 | .011 | .200 | .013 | .018 | .003 | .006 |(.0003) Chestnuts | .034 | .051 | .560 | .065 | .093 | .006 | .068 | .0007 Chicken (See | | | | | | | | Meat) | | | | | | | | Chocolate | .092 |(.293)| (.563)| .012 | .455 | (.051)| .085 |(.0027) Cider | .008 | .011 | .095 | .020 | .009 | .006 | .006 |(.0002) Citron | .121 | .018 | .210 | .011 | .033 | .003 | .020 | -- Clams, round | .106 | .098 | .131 | .705 | .046 | 1.220 | .224 | -- soft, long | .124 | .079 | .212 | .500 | .122 | .910 | .213 | -- Cocoa | .112 | .420 | .900 | .059 | .709 | .051 | .203 | .0027 Coconut, dried | .059 | .059 | .597 | .073 | .155 | .239 |(.056)| -- fresh | .024 | .020 | .300 | .036 | .074 | .120 | .028 | -- Coconut milk | .020 | .009 | .144 | -- | .010 | -- | .008 | -- Cod (See Fish) | | | | | | | | Corn (maize), | | | | | | | | mature | .020 | .121 | .339 | .036 | .283 | .045 | .151 | .0029 meal | .018 | .084 | .213 | .039 | .190 | .146 | .111 | .0009 sweet | .006 | .033 | .113 | .040 | .103 | .014 | .046 | .0008 sweet, dried | .021 | .121 | .414 | .146 | .376 | .050 | .167 | .0029 Cotton seed | | | | | | | | meal | .265 | .462 | 1.390 | .234 |1.193 | .037 | .485 | -- Cowpeas | .100 | .208 | 1.402 | .161 | .456 | .040 | .240 | -- Crackers | .022 | .011 | .100 |(.594)| .102 | (.910)| .125 | .0015 Cranberries | .018 | .007 | .077 | .010 | .013 | .009 | .007 | .0006 Cream | .086 | .010 | .126 | .035 | .067 | .080 | .030 | .00022 Cucumbers | .016 | .009 | .140 | .010 | .033 | .030 | .020 | .0002 Currants, | | | | | | | | dried | .082 | .044 | .873 | .081 | .195 | .060 | .044 |(.0025) fresh | .026 | .017 | .211 | .007 | .038 | .006 | .014 | .0005 Currant juice | .021 | .010 | .185 |(.006)| .018 | .004 | .005 | -- Dandelion | .105 | .036 | .461 | .168 | .072 | .099 | .017 | .0027 Dates | .065 | .069 | .611 | .055 | .056 | .228 | .070 | .0030 Duck (See | | | | | | | | Meat) | | | | | | | | Eggplant | .011 | .015 | (.140)|(.010)| .034 | .024 | .016 | .0005 Eggs | .067 | .011 | .140 | .143 | .180 | .106 | .195 | .0030 Egg white | .015 | .010 | .160 | .156 | .014 | .155 | .216 | .0001 Egg yolk | .137 | .016 | .115 | .075 | .524 | .094 | .166 | .0086 Endive | .104 | .013 | .380 | .109 | .038 | .167 | .035 | -- Farina | .021 | .025 | .120 | .065 | .125 | .076 | .155 | .0008 Figs, dried | .162 | .071 | .964 | .046 | .116 | .043 | .056 | .0030 fresh | .053 | .022 | .303 | .012 | .036 | .014 | .010 | -- Fish[168] | | | | | | | | Flaxseed | .204 | .252 | .901 | .050 | .627 | .022 | .170 | -- Flour, | | | | | | | | buckwheat | .010 | .048 | .130 | .027 | .176 | .012 | .071 | .0012 entire wheat | .031 |(.090)| (.274)|(.037)| .238 | (.070)|(.180)| .0025 graham | .039 |(.133)| (.457)|(.037)| .364 | (.070)| .183 | .0037 white | .020 | .018 | .115 | .060 | .092 | .074 | .177 | .0010 rye | .018 | .081 | .463 | .019 | .289 | .055 | .123 | .0013 Fowl (See Meat)| | | | | | | | Gluten feed | .247 | .221 | .250 | .420 | .542 | .090 | .558 | -- Goose (See | | | | | | | | Meat) | | | | | | | | Gooseberries | .035 | .014 | .197 | .038 | .031 | -- | .011 | .0005 Grapefruit | .021 | .009 | .161 | .004 | .020 | .005 | .010 | .0003 Grape juice | .011 | .009 | .106 | .005 | .011 | .002 | .009 | .0003 Grapes | .019 | .010 | .197 | .015 | .031 | .005 | .024 | .0003 Guava | .014 | .008 | .384 | -- | .030 | .045 | -- | -- Haddock (See | | | | | | | | Fish) | | | | | | | | Halibut (See | | | | | | | | Fish) | | | | | | | | Ham (See Meat) | | | | | | | | Hazelnuts | .287 | .140 | .618 | .019 | .354 | .067 | .198 | .0041 Herring (See | | | | | | | | Fish) | | | | | | | | Hominy | .011 | .058 | .174 | .020 | .144 | .046 |(.136)|(.0009) Honey | .004 | .018 | .386 | .001 | .019 | .029 | .001 | .0007 Horseradish | .096 | .039 | .468 | .062 | .076 | .016 | .190 | -- Huckleberries | .020 | .007 | .051 | .016 | .008 | .008 | .011 | .0009 Huckleberry | | | | | | | | wine | .009 | .004 | .042 | .006 | .004 | .001 | .006 | -- Jam[169] | | | | | | | | Jelly | .014 |(.010)| (.100)|(.013)| .008 | (.004)|(.007)|(.0003) Kohl-rabi | .077 | .033 | .370 | .050 | .071 | .053 | .057 | .0006 Lamb (See | | | | | | | | Meat) | | | | | | | | Leeks | .058 | .014 | .199 | .081 | .006 | .024 | .072 | -- Lemons | .036 | .007 | .175 | .004 | .022 | .002 | .011 | .0006 Lemon juice | .024 | .010 | .127 | .009 | .010 | .003 | .006 | -- Lemon, sweet | .030 | .006 | .442 | -- | .042 | .013 | .016 | -- Lentils, dry | .107 | .101 | .877 | .062 | .438 | .050 | .277 | .0086 Lettuce | .043 | .017 | .339 | .027 | .042 | .074 | .014 | .0007 Limes | .055 | .014 | .350 | .062 | .036 | .039 | .011 | -- Lime juice | -- | -- | -- | -- | -- | -- | .003 | -- Linseed meal | .413 | .432 | 1.083 | .251 | .741 | .085 | .396 | -- Lupins, dry | .191 | .191 | .840 | .073 | .520 | .034 | -- | -- fresh | .053 | .022 | .303 | .012 | .036 | .014 | .010 | -- Macaroni | .022 | .037 | .130 | .008 | .144 | .073 | .172 | .0012 Mackerel (See | | | | | | | | Fish) | | | | | | | | Mamey | .009 | .012 | .345 | -- | .028 | .140 | -- | -- Mango | .021 | .007 | .235 | -- | .017 | .019 | .013 | -- Mangolds | .026 | .030 | .334 | .071 | .038 | .082 | .026 | -- Maple syrup | .107 | .034 | .208 | .010 | .013 | (.010)|(.005)|(.003) Meat[170] | | | | | | | | Meat extract, | | | | | | | | solid | .085 | .363 | 7.347 |2.394 |2.800 | 3.117 | -- | -- Meat peptone | .025 | .124 | 2.440 | .641 |1.130 | .561 | .222 | -- Milk (cow's), | | | | | | | | whole | .120 | .012 | .143 | .051 | .093 | .106 | .034 | .00024 skimmed |(.122)|(.012)| (.149)|(.052)|(.096)| (.110)|(.035)| .00025 condensed |(.300)|(.032)| (.374)|(.134)| .235 | (.280)|(.090)| .0006 buffalo | .203 | .016 | .099 | .038 | .125 | .062 | -- | -- camel's | .143 | .021 | .114 | .019 | .098 | .105 | -- | -- goat's | .128 | .013 | .145 | .079 | .103 | .014 | .037 | -- human | .034 | .005 | .047 | .010 | .015 | .035 | -- | -- mare's | .083 | .007 | .081 | .010 | .054 | .029 | -- | -- sheep's | .207 | .008 | .187 | .030 | .123 | .071 | -- | -- Millet | .014 | .167 | .290 | .085 | .327 | .019 | -- | -- Molasses | .211 | .068 | 1.349 | .019 | .044 | .317 | .129 | .0073 Mushrooms | .017 | .016 | .384 | .027 | .108 | .021 | .051 | -- Muskmelon | .017 | .012 | .235 | .061 | .015 | .041 | .014 | .0003 Mustard | .492 | .260 | .761 | .056 | .755 | .016 |1.230 | -- Mutton (See | | | | | | | | Meat) | | | | | | | | Oatmeal | .069 | .110 | .344 | .062 | .392 | .069 | .202 | .0038 Okra | .071 | .010 | .035 | .043 | .019 | -- | -- | -- Olives | .122 | .002 | 1.526 | .128 | .014 | .004 | .027 | .0029 Onions | .034 | .016 | .178 | .016 | .045 | .021 | .070 | .0006 Oranges | .045 | .012 | .177 | .012 | .021 | .006 | .011 | .0002 Orange juice | .029 | .011 | .182 | .008 | .016 | .003 | .009 | .0002 Oysters | .052 | .037 | .091 | .459 | .155 | .590 | .187 | .0045 Paprika | .229 | .164 | 2.075 | .178 | .341 | .155 | -- | -- Parsnips | .059 | .034 | .518 | .004 | .076 | .030 | .036 | .0006 Peaches | .016 | .010 | .214 | .022 | .024 | .004 | .009 | .0003 dried | .034 | .056 | (.830)| .082 | .146 | -- | .212 |(.0012) Peanuts | .071 | .180 | .654 | .050 | .399 | .056 | .224 | .0020 Pears | .015 | .011 | .132 | .016 | .026 | .011 | .010 | .0003 Pear juice | .009 | .008 | 1.40 | -- | .011 | -- | .009 | -- Peas, dried | .084 | .149 | .903 | .104 | .400 | .035 | .219 | .0057 fresh | .028 | .038 | .285 | .013 | .127 | .024 | .063 | .0017 Pecan nuts | .089 | .152 | (.332)| -- | .335 | .050 | .113 | .0026 Pepper, green, | | | | | | | | fresh | .006 | .010 | (.139)| -- | .026 | .013 | .014 | .0004 Pepper, black, | | | | | | | | dry | .440 | .156 | 1.140 | .131 | .188 | .312 | -- | -- Pepper, white, | | | | | | | | dry | .425 | .113 | -- | -- | .233 | .029 | -- | -- Perch (See | | | | | | | | Fish) | | | | | | | | Persimmons | .022 | .009 | .292 | .011 | .021 | .002 | .005 | -- Pineapple | .018 | .011 | .321 | .016 | .028 | .051 | .009 | .0005 Plums | .020 | .011 | .203 | .019 | .032 | .002 | .009 | .0005 Pomegranate | .011 | .005 | .063 | .085 | .105 | .003 | -- | .0004 Pork (See | | | | | | | | Meat) | | | | | | | | Potatoes | .014 | .028 | .429 | .021 | .058 | .038 | .030 | .0013 sweet | .019 | .028 | .397 | .039 | .045 | .094 | .024 | .0005 Prunes, dried | .054 | .055 | 1.030 | .069 | .105 | .017 | .037 | .0030 Pumpkin | .023 | .008 | (.320)| .065 | .059 | -- | .021 |(.0008) Radishes | .021 | .012 | .218 | .069 | .029 | .054 | .041 | .0006 Raisins | .064 | .083 | .820 | .133 | .132 | .082 | .051 | .0021 Raspberries | .049 | .024 | .173 | -- | .052 | -- | .017 | .0006 Raspberry juice| .021 | .016 | .134 | .005 | .012 | -- | .009 | -- Rhubarb | .044 | .017 | .325 | .025 | .031 | .036 | .013 | .0010 Rice, brown | -- | -- | -- | -- | .207 | -- | -- | .0020 white | .009 | .033 | .070 | .025 | .096 | .054 | .117 | .0009 Romaine | | | | | | | | (salad) | .045 | .032 | .306 | .016 | .053 | .073 | .019 | -- Rutabagas | .074 | .018 | .399 | .083 | .056 | .058 | .083 | -- Rye, entire | .055 | .130 | .453 | .035 | .385 | .025 | .170 | .0039 (See also | | | | | | | | Bread and | | | | | | | | Flour) | | | | | | | | Salmon (See | | | | | | | | Fish) | | | | | | | | Sapota | .026 | .008 | .179 | -- | .006 | .087 | -- | -- Shredded | | | | | | | | wheat | .041 | .144 | -- | -- | .324 | -- | -- | .0045 Shrimp | .096 | -- | -- | -- | -- | -- | -- | -- Soup, canned | .036 | -- | .033 | -- | .030 | -- | -- | -- canned | | | | | | | | vegetable | .025 | .013 | .101 | -- | .038 | -- | .025 | -- Spinach | .067 | .037 | .774 | .125 | .068 | .074 | .038 | .0036 Squash, summer,| | | | | | | | seeds removed| .018 | .008 | .150 | .002 | -- | -- | -- |(.0006) with seeds | .024 | .012 | .180 | .004 | -- | -- | -- |(.0006) Squash, winter | .019 | .011 | .320 | .004 | -- | -- | -- |(.0006) Strawberries | .041 | .019 | .147 | .050 | .028 | .006 | .014 | .0008 Tamarind | .007 | .021 | -- | -- | .072 | .007 | .009 | -- Tapioca | .023 | -- | -- | -- | .090 | .018 | .029 | .0016 Tomatoes | .011 | .010 | .275 | .010 | .026 | .034 | .014 | .0004 Tomato juice | .006 | .010 | .310 | .015 | .015 | .055 | -- | -- Truffles | .024 | .018 | .404 | .077 | .062 | .039 | -- | -- Turnips | .064 | .017 | .338 | .056 | .046 | .041 | .065 | .0005 Turnip tops | .347 | .028 | .307 | .082 | .049 | .168 | .069 | -- Veal (See Meat)| | | | | | | | Vinegar (cider)| .016 | .008 | .165 | -- | .013 | -- | .017 |(.0003) Walnuts | .089 | .134 | (.332)| -- | .358 | .040 | .172 | .0021 Water cress | .187?| .034 | .287 | .099 | .005 | .061 | .167 | .0019 Watermelon | .011 | .003 | .073 | .008 | .003 | .008 | .007 | -- Wheat, entire | .045 | .133 | .473 | .039 | .423 | .068 | .181 | .0050 (See also | | | | | | | | Bread and | | | | | | | | Flour) | | | | | | | | Wheat bran | .120 | .511 | 1.217 | .154 |1.215 | .090 | .247 | .0078 Wheat germ | .071 | .342 | .296 | .722 |1.050 | .070 | .325 | -- Wheat gluten | .078 | .045 | .007 | .028 |2.00 | .050 | .920 | -- Whey | .044 | .008 | .157 | .038 | .035 | .119 | .009 | ? Whortleberries,| | | | | | | entire | .031 | .021 | .261 | .021 | .042 | -- | -- | -- flesh only | .020 | .011 | .087 | -- | .018 | -- | -- | -- Wine (avg.) | .009 | .010 | .104 | .008 | .015 | .011 | .015 |(.0003) ===============+======+======+=======+======+======+=======+======+=======

FOOTNOTES:

[167] From Sherman's "Chemistry of Food and Nutrition," by courtesy of the author.

[168] Average fish is estimated to contain _per 100 grams of protein_ as follows: 0.109 gram Ca; 0.133 gram Mg; 1.671 grams K; 0.373 gram Na; 1.148 grams P; 0.528 gram Cl; 1.119 grams S; 0.0055 gram Fe.

[169] The percentages of the ash constituents in jams are believed to average about two thirds those of the corresponding fruits.

[170] Average meat is estimated to contain _per 100 grams protein_ as follows: 0.058 gram Ca; 0.118 gram Mg; 1.694 grams K; 0.421 gram Na; 1.078 grams P; 0.378 gram Cl; 1.146 grams S; 0.0150 gram Fe.

TABLE III

Showing 100-Calorie Portions of Some Common Foods--Together with Their Protein, Nitrogen, and Mineral Content[171]

KEY A _Protein Calories_ B _Protein Grams_ C _Nitrogen Grams_ D _Calcium Grams_ E _Phosphorus Grams_ F _Iron Grams_

==================+===================+=====+=====+=====+====+=====+====== _Material_ | _Measure_ | A | B | C | D | E | F | _Portion_ | | | | | | ------------------+-------------------+-----+-----+-----+----+-----+------ Almonds |12 - 15 nuts |12.9 | 3.2 | .051|.037| .072|.0006 Apples, dried |1/2 cup, 1.2 oz. | 2.5 | .6 |0.10 |.108| .163|.0005 Apples, fresh |1 large apple, | | | | | | | 7.5 oz. | 2.4 | 0.6 | .096|.012| .020|.0005 Apricots, dried |9 halves, 1.3 oz. | 7.6 | 1.9 |0.30 |.123| .044|.0005 Asparagus, fresh |20 stalks, 8 in. | | | | | | | long, 15.9 oz. |32.4 | 8.1 |1.29 |.122| .177|.0045 | | | | | | | Bacon, fried |4 - 5 small | | | | | | | slices, 5 oz. | 6.8 | 1.7 | .27 |.001| .018|.0003 Bananas |1 large, 5.5 oz. | 5.3 | 1.3 | .02 |.009| .031|.0006 Beans, Lima, dried|2 tbs., 1 oz. |23.2 | 5.8 | .92 |.020| .096|.00200 Beans, Lima, fresh|1/2 cup, 2.9 oz. |23 | 5.7 | .92 |.001| .007|.00011 Beans, string |2-1/2 cups, cut in | | | | | | | pieces, 8.5 oz. |22.4 | 5.6 | .89 |.110| .126|.0027 Beans, white, | | | | | | | dried |2 tbs., 1 oz. |26.0 | 6.5 |1.4 |.047| .137|.0020 Beets |4 beets, 2 in. | | | | | | | diam., 7 oz. |14.0 | 3.5 |0.56 |.064| .084|.0013 Beef, round, lean |1 slice, | | | | | | | 3 x 3 x 1-1/2 | | | | | | | in., 2 oz. |48.0 |12.0 |1.92 |.007| .129|.0018 Beef feet |slice, | | | | | | | 5 x 2-1/2 x 1/4 | | | | | | | in., 1.6 oz. |30.0 | 7.5 |1.6 |.004| .081|.0011 Butter |1 (scant) tbs., | | | | | | | 0.5 oz. | 1.6 | 0.4 | .064|.002| .002|.00003 Cabbage |5 cups, sliced, | | | | | | | 11.2 oz. |20.4 | 5.1 |0.89 |.143| .092|.0035 Carrots |4 - 5 young car., | | | | | | | 10.5 oz. | 9.6 | 2.4 |0.384|.124| .101|.0013 Cauliflower |1 small head, | | | | | | | 11.5 oz. |23.6 | 5.9 |0.944|.403| .200|.0020 Celery |4 cups, in 1-in. | | | | | | | pieces | 5.2 | 1.3 |0.20 |.421| .201|.0027 Clams |6 clams, 1/2 cup, | | | | | | | 7.6 oz. |79.2 |19.8 |3.16 |.285| .282|.0097 Cheese, American |1-1/8 in. cube | | | | | | | (0.8 oz.) |24.4 | 6.1 |0.97 |.211| .156|.0003 Cherries (stoned) |1 cup, 4.5 oz. | 4.8 | 1.2 |0.19 |.025| .039|.0005 Chicken, lean | | | | | | | meat, roasted |2-1/2 oz. |79.6 |19.9 |3.19 |.006| .075|.0029 Crackers, soda |4 crackers | 9.6 | 2.4 |0.38 |.006| .025|.0004 Cornmeal |3 tbs., 1 oz. |10.4 | 2.6 |0.41 |.005| .053|.0003 Corn |1/3 cup, 3.6 oz. |12.4 | 3.1 |0.49 |.006| .102|.0008 Chocolate, | | | | | | | unsweetened |3/4 x 1/4 x 7/8 in.| | | | | | | piece | 8.4 | 2.1 |0.33 |.015| .075|.0004 Cocoa |3-1/2 tbs., 0.7 oz.|17.6 | 4.4 |0.49 |.023| .143|.0005 Cream, 18% (thin) |1/4 cup, 1.8 oz. | 5.2 | 1.3 |9.20 |.050| .044|.0001 Cream, 40% (thick)|1-1/3 tbs., 0.9 oz.| 2.4 | 0.6 |0.096|.020| .020|.00005 | | | | | | | Dates |4-1/2 dates, | | | | | | | 1.1 oz. | 2.4 | 0.6 |0.096|.019| .016|.0009 | | | | | | | Eggs |1-1/3 eggs |36.4 | 9.1 |1.45 |.045| .122|.0021 Egg whites |7 whites, 6.9 oz. |96.48|24.12|3.85 |.020| .022|.00020 Egg yolks |2 yolks, 1 oz. |17.28| 4.32| .691|.036| .118|.00230 Farina |3 tbs., 1 oz. |12.4 | 3.1 | .496|.006| .035|.0002 Fish, lean |piece, | | | | | | | 3 x 3 x 1/2 in., | | | | | | | 2.4 oz. |90.4 |22.6 |3.61 |.025| .259|.0012 Fish, oily | |53.2 |13.3 |2.12 |.015| .153|.0007 Figs |1-1/2 large figs, | | | | | | | 1.1 oz. | 5.6 | 1.4 | .224|.051| .037|.0010 Flour, entire | | | | | | | wheat |3 tbs., 1 oz. |15.6 | 3.9 | .624|.009| .066|.0007 graham |3 tbs., 1 oz. |14.8 | 3.7 | .592|.011| .101|.0010 rye |3 tbs., 1 oz. | 8.0 | 2.0 | .32 |.005| .082|.0004 white |4 tbs., 1 oz. |12.8 | 3.2 | .572|.006| .026|.0002 | | | | | | | Gelatin |27 grams |98.8 |24.9 |3.98 | | | Grapefruit |2-3/4 tbs. | 5.00| 1.25| |.040| .036|.00058 Grapes (Concord) |1 large bunch, | | | | | | | 5 oz. | 5.6 | 1.4 |0.2 |.019| .032|.0003 Grape juice |1/2 cup, 3.6 oz. | 1.40| 0.35| .05 |.011| .011|.0003 | | | | | | | Hominy |3-1/2 tbs., 1 oz. | 9.6 | 2.4 |0.35 |.002| .027|.0003 Honey |1 tbs., 1.1 oz. | .4 | 0.1 | |.002| .006|.0003 | | | | | | | Lamb |1 slice, | | | | | | | 3-1/2 x 4-1/2 | | | | | | | x 1/3 in., | | | | | | | 1.8 oz. |25.6 | 6.4 | 1.02|.004| .069|.0010 Lemons |3 large, 11.4 oz. | 9.2 | 2.3 | 0.36|.081| .049|.0014 Lettuce |2 large heads, | | | | | | | 18.5 oz. |25.2 | 6.3 |1.0 |.224| .224|.0079 Lentils (dried) |2-1/2 tbs., 1 oz. |29.6 | 7.4 |1.18 |.031|1.26 |.0025 | | | | | | | Macaroni |1 cup |14.8 | 3.7 |0.59 |.006| .040|.0003 Milk, whole |3/8 cup, 5.1 oz. |19.2 | 4.8 |0.76 |.174| .134|.0009 skimmed |3/8 cup |37.2 | 9.3 |1.48 |.331| .262|.0007 unsweetened, | | | | | | | canned |3-3/4 tbs., 2.1 oz.|23.2 | 5.8 |0.92 |.188| .146|.0004 sweet, canned |1-1/2 tbs., 1.1 oz.|10.4 | 2.6 |0.41 |.096| .072|.0002 buttermilk |1-1/8 cup, 10.0 oz.|33.6 | 8.4 |1.34 |.294| .271|.0007 Milk powder[172] |1 oz. | | | | | | malted | | | | | | | (Horlick's)[173]|1-1/2 tbs., 1.2 oz.| | | | | | Molasses | | | | | | | Mutton |1 slice, 3 x 3-1/4 | | | | | | | x 1/8 inch |24.8 | 6.2 |0.99 |.004| .067|.0009 | | | | | | | Oatmeal |1/3 cup, 1 oz. |16.8 | 4.2 |0.67 |.017| .099|.0010 Onions |3 - 4 med., | | | | | | | 7.2 oz. |13.2 | 3.3 |0.52 |.069| .093|.0010 Orange |1 large, 9.5 oz. | 6.4 | 1.6 |0.25 |.088| .040|.0004 Oysters (raw) |6 - 12 oys., 2/3 | | | | | | | cup, 7.2 oz. |49.2 |12.3 |1.06 |.106| .306|.0089 | | | | | | | Parsnip |2 medium, 7.0 oz. |10.0 | 2.5 |0.40 |.091| .117|.0009 Peas, fresh |3/4 cup, 3.5 oz. |26.0 | 6.5 |1.04 |.026| .120|.0017 Peaches, fresh |3 medium, 60.5 oz. | 3.8 | 1.7 |0.27 |.038| .057|.0007 Pears |1 large, 6.3 oz. | 4.0 | 1.0 |0.16 |.024| .041|.0005 Peanuts |20 - 24 single, | | | | | | | 0.6 oz. |18.8 | 4.7 |0.75 |.013| .073|.00049 Pecans |12 single, 0.51 oz.| 5.2 | 1.3 |0.2 |.012| .045|.0004 Pepper (green) | |18.0 | 4.5 |0.72 |.034| .145|.0022 Pineapple |2 slices 1 in. | | | | | | | thick, 8.2 oz. | 3.6 | 0.9 | |.041| .064|.0012 Plums |3 - 4 large, | | | | | | | 4.4 oz. | 4.8 | 1.2 |0.19 |.024| .038|.0006 Potatoes (sweet) |1/2 medium, 3.6 oz.| 6.0 | 1.5 |0.24 |.016| .037|.0004 Potatoes (white) |1 medium, 5.3 oz. |10.8 | 2.7 |0.43 |.016| .069|.0016 Prunes |4 medium, 1.4 oz. | 2.8 | 0.7 | .11 |.018| .035|.0010 | | | | | | | Radishes |36 small, 12 oz. |17.6 | 4.4 |0.7 |.073| .098|.0021 Rhubarb |4 cups, cut in | | | | | | | small pieces, | | | | | | | 15.3 oz. |10.4 | 2.6 |0.41 |.189| .134|.0043 Rice |3 tbs., 1 oz. | 9.2 | 2.3 |0.36 |.004| .027|.0003 | | | | | | | Shredded wheat |1 biscuit, 0.9 oz. |14.0 | 3.5 |0.55 |.011| .089|.0012 Spinach |3 cups, 14.7 oz. |35.2 | 8.8 |1.40 |.281| .285|.0150 Squash, summer | |12.4 | 3.1 |0.49 |.039| .035|.0013 winter | |12.4 | 3.1 | |.038| .069|.0013 Strawberries |1-1/3 cups, 9.0 oz.|10.24| 2.56|0.40 |.104| .072|.0021 Tapioca |3 tbs., 1.0 oz. | 0.44| 0.11|0.017|.004|.025 |.0005 Tomatoes, fresh |2 - 3 medium, | | | | | | | 15.5 oz. |16.0 | 4.0 |0.64 |.050|.113 |.0018 canned |1-3/4 cup, 15.6 oz.| | | | | | Turnips |2 cups, cut in | | | | | | | cubes, 13.0 oz. |13.2 | 3.3 |0.52 |.161|.117 |.0013 | | | | | | | Veal |slice, 2 x 2-3/4 | | | | | | | inches, 2.3 oz. |58.0 |14.5 |2.32 |.008|.156 |.0022 | | | | | | | Walnuts, English |16 - 18 nuts, | | 0.5 oz. |10.4 | 2.6 |0.41 |.013|.015 |.0003 Watermelon |11.7 oz. | 5.2 | 1.3 |0.20 |.038|.010 |.0010 (edible portion)| | | | | | | ==================+===================+=====+=====+=====+====+=====+======

FOOTNOTES:

[171] Table compiled from "Chemistry of Food and Nutrition," Sherman.--"A Laboratory Handbook for Dietetics," and "Feeding the Family," Rose--and other sources.

[172] Milk powders now on market are made from skimmed or partially skimmed milk.

[173] Horlick's malted milk. Analysis made in Horlick's Laboratories.

TABLE IV

COMPOSITION AND FUEL VALUE OF MOST OF THE FOODS USED IN THE INVALID DIETARY

All determinations allow 28.35 grams to the ounce.

All calculations are made using the factor 4 calories for protein, 4 calories for carbohydrates, and 9 calories for fats.

The materials are measured in standard 8-ounce measuring cups, or tablespoons. The measures are exactly level unless otherwise stated. In calculating beverages containing alcohol, it is necessary to know the percentage of alcohol contained therein. Alcohol has a fuel value of 7 calories per gram. (Whether this heat is available for the needs of the body is still a question.)

KEY A _Nitrogen Gm._ B1 _Proteins Per Cent_ B2 _Proteins Gm._ C1 _Fats Per cent_ C2 _Fats Gm._ D1 _Carbohydrates Per Cent_ D2 _Carbohydrates Gm._ E _Fuel Value_

=======================+===========+===========================+======= Material | Weight | Measure | A -----------------------+-----------+---------------------------+------- Almonds | 1/2 oz. | 6 | .48 Apples | 5.5 oz. | 1 medium | .09 Apricots | | 9 halves | -- Arrowroot | 1 oz. | 8 tablespoonfuls | -- Artichoke, French | 1 oz. | | .15 Asparagus, fresh | 4 oz. | 6 stalks | .33 Asparagus, canned | 4 oz. | 1/2 cup | .28 | | | Bacon | 1 oz. | 2 slices | .35 Bananas, E.P.[174] | 3-1/2 oz. | 1 medium | .20 Barley, pearled | 1 oz. | 3 tablespoonfuls | .39 Barley flour | 1/2 oz. | 1 tablespoonful | .16 Bass | 3 oz. | 1 serving | 2.53 Beans, string | 3 oz. | 1 serving | .31 Beans, butter | 3 oz. | 1 serving | 1.26 Beans, Lima, dried | 1 oz. | | .81 Beans, baked, canned | 1 oz. | | .31 Beef broth | 1 oz. | 2 tablespoonfuls | 0.1 Beef broth | 6 oz. | 1 cup | 0.3 Beef soup[175] | 6 oz. | 1 cup | 1.18 Beef juice | 1 oz. | 2 tablespoonfuls | .22 Beef marrow | 1/2 oz. | 1 tablespoonful | .05 Beefsteak, porterhouse | 3 oz. | 1 serving | 2.99 Beefsteak, sirloin | 3 oz. | 1 serving | 2.57 Top of round | 3 oz. | 1 serving | 2.65 Roast beef, second cut | 2 oz. | 1 slice | 1.84 Roast beef, second cut | 1 oz. | 1 thin slice | .91 Beets, cooked | 1 oz. | | .10 Bluefish | 3 oz. | 1 serving | 2.65 Brandy | 1/2 oz. | 1 tablespoonful | -- Bran | 2-1/2 oz. | 1 cup | 1.25 Bread | 1 oz. | 1 slice, 3/4 in. thick | .42 Boston brown | 1 oz. | 1 slice | .27 Rolls | 1 oz. | | .41 Whole wheat | 1 oz. | | .44 -----------------------+-----------+---------------------------+------- ==============+==================+==================+======== B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+-------- 21.0 | 2.97 | 54.9 | 7.78 | 17.3 | 2.45 | 92. 0.4 | .6 | 0.5 | .78 | 14.2 | 22. | 97.4 5.1 | 1.9 | 0.1 | .4 | 61. | 22.5 | 100. -- | -- | -- | -- | 69.2 | 19.6 | 78. 3.4 | .96 | 0.5 | .14 | 12. | 3.4 | 18.7 1.8 | 2.04 | 0.2 | .23 | 3.3 | 3.74 | 25. 1.5 | 1.7 | 0.1 | .11 | 2.8 | 3.17 | 21. | | | | | | 9. | 2.5 | 58. | 16. | -- | -- | 144. 1.3 | 1.29 | 0.6 | .6 | 22.0 | 21.83 | 98. 8.5 | 2.41 | 1.1 | .31 | 77. | 22. | 100. 10.4 | .98 | 2.2 | .21 | 72.6 | 7. | 33. 18.6 | 15.8 | 2.8 | 2.37 | -- | -- | 84. 2.3 | 1.95 | .26 | .22 | 5.1 | 4.35 | 27. 9.3 | 7.9 | 0.6 | .51 | 29.2 | 24.8 | 135. 18. | 5.1 | 1.5 | .42 | 65.9 | 18.7 | 99. 6.9 | 1.96 | 2.5 | .71 | 19.6 | 5.5 | 36. 1.8 | .5 | 0.1 | .3 | -- | -- | 4.7 1.8 | 3. | 0.1 | 1.8 | -- | -- | 28. 4.3 | 7.4 | 3.6 | 6.1 | 1.1 | 1.8 | 92. 4.9 | 1.39 | .6 | .17 | -- | -- | 6. 2.2 | .31 | 92. | 13. | -- | -- | 118. 22.0 | 18.69 | 20.4 | 17.35 | -- | -- | 240. 19.0 | 16.08 | 18.5 | 15.72 | -- | -- | 205.8 19.5 | 16.58 | 7.3 | 6.21 | -- | -- | 106.2 20.2 | 11.5 | 8.4 | 4.8 | -- | -- | 89. 20.1 | 5.7 | 8.5 | 2.4 | -- | -- | 44. 2.3 | .65 | .1 | .03 | 7.4 | 2.1 | 11.3 19.6 | 16.6 | 1.2 | 1. | -- | -- | 75. -- | -- | -- | -- | -- | -- | 42. 11.0 | 7.8 | 2.1 | 1.5 | 61. | 43. | 217. 9.2 | 2.6 | 1.3 | .37 | 53. | 15. | 73.7 6. | 1.7 | 6.3 | 1.79 | 54. | 15.3 | 84.1 9. | 2.55 | 3. | .85 | 54.2 | 15.4 | 79.5 9.7 | 2.75 | .9 | .26 | 49.7 | 14.1 | 69.7 ------+-------+--------+---------+--------+---------+---------

=======================+===========+===========================+======= Material |Weight |Measure | A -----------------------+-----------+---------------------------+------- Bread crumbs | 5 oz. | 1 cup | 2.08 Bread, graham | 1 oz. | 1 slice | .40 Bread, gluten[176] | 1 oz. | 1 slice, 1/2 in. thick | 1.34 Maryland biscuit | | | (Southern beaten | | | biscuit) | 1 oz. | 2 small biscuits | .38 Butter | 1 oz. | 2 tablespoonfuls | .04 Butter | 1 lb. | 2 cups | .72 | | | Cabbage | 1 oz. | | .07 Carrots | 3 oz. | 1 medium | .15 Carrots | 1 oz. | | .05 Cauliflower | 3 oz. | 1 serving | .24 Cauliflower | 1 oz. | | .08 Celery | 1 oz. | 1 stalk, medium sized | .05 Chard | 1 oz. | | .15 Cherries, fresh | 1 oz. | | .04 Chestnuts | 1 oz. | | .28 Clam bouillon | 1 oz. | 2 tablespoonfuls | .01 Clam bouillon | 6 oz. | 2/3 cup | .01 Cheese, American | 1 oz. | 2 tablespoonfuls, grated | 1.31 Cottage cheese (curds) | 1 oz. | 2 tablespoonfuls | .95 Cream cheese | | | (Neufchatel) | 1 oz. | 1/2 block | .85 Chicken, broiler, E.P. | 1 oz. | | .97 Chicken, broiler, E.P. | 3 oz. | 1 serving | 2.92 Chocolate, unsweetened | 1 oz. | 1 square | .58 Cocoa | 1 oz. | 4 tablespoonfuls | .98 Cocoa | 1/8 oz. | 2 teaspoonfuls (1 serving)| .12 Cod, dressed | 1 oz. | | .50 Condensed milk, | | | sweetened | | | (Eagle Brand) | 1 oz. | 2 tablespoonfuls | .40 Condensed milk, or | | | evaporated, | | | unsweetened | 1/8 oz. | 1 teaspoonful | .07 Consomme | 6 oz. | 2/3 cup | 1.06 Corn, canned | 1 oz. | 2 tablespoonfuls | .13 Corn, green, E.P. | 1 oz. | 2 tablespoonfuls | .14 Cornmeal, granular | 1 oz. | 2 tablespoonfuls | .42 Cornflakes, toasted | 1 oz. | | .25 Cornstarch | 1 oz. | 3 tablespoonfuls | -- Crackers, graham | 1/3 oz. | 1 cracker | .15 Crackers, water | 1/3 oz. | 1 cracker | .19 Crackers, oyster | 1 oz. | | .51 Cracker crumbs | 2-1/2 oz. | 1/2 cup | 1.32 -----------------------+-----------+---------------------------+------- ==============+==================+==================+========= B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+--------- 9.3 | 13.0 | 1.2 | 1.7 | 53. | 75. | 367. 8.8 | 2.5 | 1.8 | .51 | 52. | 14.7 | 73.5 29.5 | 8.4 | 1.1 | .3 | 30. | 8.5 | 70. | | | | | | | | | | | | 8.4 | 2.38 | 5.6 | 1.5 | 60. | 17. | 91.7 1.0 | .28 | 85. | 24.09 | -- | -- | 218. 1.0 | 4.53 | 85. | 385.5 | -- | -- | 3488. | | | | | | 1.6 | .45 | 00.3 | .09 | 5.6 | 1.59 | 9. 1.1 | .93 | 00.4 | .34 | 9.3 | 7.91 | 37.5 1.1 | .31 | 00.4 | .11 | 9.3 | 2.63 | 12.5 1.8 | 1.53 | 00.5 | .42 | 4.7 | 3.99 | 25.8 1.8 | .51 | 00.5 | .14 | 4.7 | 1.33 | 8.6 1.1 | .31 | 00.1 | .03 | 3.3 | .93 | 5.2 3.2 | .91 | 00.6 | .17 | 5. | 1.41 | 10.8 1. | .28 | 00.8 | .23 | 16.7 | 4.73 | 22. 6.2 | 1.76 | 5.4 | 1.53 | 42.1 | 11.94 | 68.6 0.2 | .057| -- | -- | 0.2 | .057 | .45 0.2 | .342| -- | -- | 0.2 | .342 | 3. 28.8 | 8.16 | 35.9 | 10.18 | 0.3 | .09 | 124.6 20.9 | 5.92 | 1.0 | .28 | 4.3 | 1.22 | 31. | | | | | | 18.7 | 5.24 | 27.4 | 7.77 | 1.5 | .42 | 93. 20.7 | 5.8 | 8.3 | 2.35 | -- | -- | 44.35 20.7 | 17.4 | 8.3 | 7.05 | -- | -- | 133. 12.9 | 3.65 | 48.7 | 13.8 | 30.3 | 8.59 | 173. 21.6 | 6.12 | 28.9 | 8.19 | 37.7 | 10.69 | 141. 21.6 | .76 | 28.9 | 1.02 | 37.7 | 1.33 | 17.6 11. | 3.12 | 0.2 | .06 | -- | -- | 13. | | | | | | | | | | | | 8.8 | 2.49 | 8.3 | 2.35 | 53.9 | 15.3 | 92. | | | | | | | | | | | | 7.5 | .27 | 8.3 | .29 | 9.7 | .34 | 5. 2.5 | 4.25 | -- | -- | 0.4 | .68 | 19.7 2.8 | .79 | 1.2 | .34 | 19. | 5.39 | 28. 3.1 | .88 | 1.1 | .31 | 19.7 | 5.58 | 28.6 9.3 | 2.63 | 1.9 | .54 | 75.5 | 21.4 | 101. 5.5 | 1.56 | 1.5 | .43 | 81.2 | 23. | 102.1 -- | -- | -- | -- | 89.1 | 25.25 | 101. 10. | .94 | 9.3 | .88 | 73.8 | 6.97 | 39.5 11.7 | .77 | 5. | .47 | 75.7 | 7. | 35.3 11.3 | 3.2 | 10.5 | 2.98 | 70.5 | 19.98 | 119.5 11.6 | 7.8 | 6. | 4.3 | 72.9 | 51.7 | 276.7 ------+-------+--------+---------+--------+---------+---------

=======================+===========+===========================+======= Material |Weight |Measure | A -----------------------+-----------+---------------------------+------- Cranberries | 1 oz. |2 tablespoonfuls | .02 Cream, 18% (single X) | 1 oz. |2 tablespoonfuls | .13 Cream, 40% (double X) | 1 oz. |2 tablespoonfuls | .10 Cucumber, E.P. | 1 oz. | | .04 Currants, dried | 1 oz. |2 tablespoonfuls | .11 | | | Dates, dried | 1.1 oz. |4-1/2 | .09 Dry peptonoids | 1 oz. |2 tablespoonfuls | .96 | | | Eggs, whole, without | 1.8 oz. or| | shell | 5 gms. |1 medium sized | 1. Egg white | 1.2 oz. |1 white (34 gm. wt.) | .67 Egg yolk | .6 oz. |1 yolk (17 gm. wt.) | .43 Eggplant | 1 oz. | | .05 | | | Farina | 1 oz. |3 tablespoonfuls | .50 Figs, dried | 1 oz. |1 fig | .19 Fish | 1 oz. | | .84 Flour, barley | 1 oz. |2 tablespoonfuls | .46 Flour, gum gluten | 1 oz. |3 tablespoonfuls | 1.65 Flour, graham | 1 oz. |3 tablespoonfuls | .60 Flour, wheat | 1 oz. |3 tablespoonfuls | .51 Flour, wheat | 1/3 oz. |1 tablespoonful | .17 Flour, entire wheat | 1 oz. |3 tablespoonfuls | .63 Fowl, E.P. | 1 oz. | | .88 Fowl, E.P. | 3-1/2 oz. |1 serving | 3.09 | | | Gelatin, granulated | 1 oz. | | 4.15 Gelatin, granulated | 1/4 oz. |1 tablespoonful | 1.04 Gum gluten bread | 1 oz. |1 slice | 1.34 Gum gluten biscuit | 1/4 oz. |1 biscuit | .47 Greens (A.P.), | | | beet tops | 4 oz. | | .38 Greens, cooked | 4 oz. |1 serving | .37 Grapes, malaga | 2 oz. |about 12 grapes | .12 Grapes, malaga | 1 lb. | | .95 Grapefruit | 1 oz. | | -- Grape juice | 1 oz. |2 tablespoonfuls | -- Grape juice | 4 oz. |1/2 cupful | -- | | | Halibut (E.P.) steak | 3 oz. |1 serving | 2.53 Ham, lean, smoked, | | | E.P. | 1-1/2 oz. |1 serving (1 slice) | 1.35 Ham, medium fat, | | | smoked | 1 oz. |1 slice | .74 Hominy | 1 oz. |2 tablespoonfuls | .38 Hickory nuts, shelled | 1 oz. |2 tablespoonfuls | .70 Honey | 1 oz. |2 tablespoonfuls | .02 -----------------------+-----------+---------------------------+------- ==============+==================+==================+========= B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+--------- 0.4 | .11 | 0.6 | .17 | 10.0 | 2.8 | 13. 3. | .8 | 19.7 | 5.6 | 4.9 | 1.4 | 59. 2.2 | .62 | 40. | 11.34 | 3. | .85 | 108. 0.8 | .23 | 0.2 | .06 | 3.1 | .88 | 5. 2.4 | .68 | 1.7 | .48 | 74.2 | 21.04 | 91. | | | | | | 2.0 | .57 | 2.8 | .79 | 78.4 | 22.2 | 7.5 21.1 | 6. | -- | -- | 28.2 | 8. | 56. | | | | | | | | | | | | 13.4 | 6.8 | 10.5 | 5.36 | -- | -- | 75. 12.3 | 4.18 | .2 | 0.07 | -- | -- | 17. 15.7 | 2.67 | 31.0 | 5.27 | -- | -- | 58. 1.2 | .34 | .3 | .09 | 5.1 | 1.45 | 8. | | | | | | 11.0 | 3.11 | 1.4 | .39 | 76.4 | 21.65 | 103. 4.3 | 1.21 | 0.3 | .09 | 74.1 | 21. | 89.6 18. | 5.24 | 1.4 | .4 | -- | -- | 24.6 10.2 | 2.9 | 2.2 | .62 | 72.7 | 20.6 | 99.7 36.3 | 10.3 | 1.3 | .36 | 36.9 | 10.44 | 86.2 13.3 | 3.77 | 2.2 | .62 | 71.4 | 20.24 | 101.6 11.2 | 3.18 | 1.0 | .28 | 75.2 | 21.31 | 100.5 11.2 | 1.06 | 1.0 | .09 | 75.2 | 7.1 | 33.5 13.8 | 3.91 | 1.9 | .53 | 71.9 | 20.38 | 102. 19.3 | 5.47 | 16.3 | 4.65 | -- | -- | 63.5 19.3 | 19. | 16.3 | 16.3 | -- | -- | 222. | | | | | | 91.4 | 25.91 | 0.1 | .028 | -- | -- | 103.8 91.4 | 6.47 | 0.1 | .007 | -- | -- | 25.9 29.7 | 8.4 | 1.1 | .30 | 30.0 | 8.5 | 70.3 41.9 | 2.9 | 1.8 | .13 | 44.4 | 3.15 | 25.4 | | | | | | 2.1 | 2.4 | 3.3 | 3.7 | 3.2 | 3.6 | 57. 2.0 | 2.3 | 0.3 | .3 | 3.2 | 3.6 | 26.3 1.3 | .74 | 1.6 | .9 | 19.2 | 10.88 | 54.5 1.3 | 5.9 | 1.6 | 7.2 | 19.2 | 87.04 | 436. .6 | .17 | .1 | .03 | 12.2 | 3.46 | 14.8 -- | -- | -- | -- | 25.0 | 7.09 | 28.3 -- | -- | -- | -- | 25.0 | 28.36 | 113.4 | | | | | | 18.6 | 15.81 | 5.2 | 4.42 | -- | -- | 103. | | | | | | 19.8 | 8.41 | 21.0 | 8.93 | -- | -- | 114. | | | | | | 16.3 | 4.62 | 38.8 | 11. | -- | -- | 117.5 8.3 | 2.35 | 0.6 | .17 | 79.0 | 22.39 | 100.5 15.4 | 4.36 | 67.1 | 19. | 11.4 | 3.23 | 201.3 0.4 | .11 | -- | -- | 81.3 | 23.04 | 92.6 ------+-------+--------+---------+--------+---------+---------

=======================+===========+===========================+======= Material |Weight |Measure | A -----------------------+-----------+---------------------------+------- Jell-O | 3.5 oz. | 1 box | 1.79 Jell-O | .6 oz. | 1 serving | .30 | | | Kohl-rabi | 1 oz. | | .09 Koumiss | 1 litre | 1000 c.c. | 4.01 Koumiss | 4 oz. | 1/2 glassful | .51 | | | Lactose (sugar of milk)| | | 100% carbohydrates | 1 oz. | 2 tablespoonfuls | -- Lady fingers | 1/2 oz. | 3 lady fingers | .20 Lamb chops, broiled | 3 oz. | 2 chops, medium size | 2.95 Lamb, leg, roasted | 1 oz. | 1 serving (small) | -- Lard | 1 oz. | 2 tablespoonfuls | -- Lemon juice (1 lemon) | 1-1/2 oz. | 3 tablespoonfuls | -- Lemon juice | 1 oz. | 2 tablespoonfuls | -- Lettuce | 8 oz. | 1 head | .44 Lettuce | 2 oz. | 1 serving (1/4 head) | .11 Liver | 1 oz. | | -- Liquid peptonoids | 1 oz. | 2 tablespoonfuls | .26 Lentils | 1 oz. | 2 tablespoonfuls | 1.17 Lobster | 2 oz. | 1 serving | 1.75 | | | Macaroni | 4 oz. | 1/2 cupful | 2.43 Mackerel, fresh, E.P. | 3 oz. | 1 serving | 2.54 Mackerel, salt | | | dressed, E.P. | 2 oz. | 1 serving (small) | 1.57 Malted milk (Horlick's)| 1/2 oz. | 1 tablespoonful | .37 Milk (whole) | 1 oz. | 2 tablespoonfuls | .15 Milk (whole) | 8 oz. | 1 glassful | 1.20 Milk (skimmed) | 1 oz. | 2 tablespoonfuls | .15 Milk, dried (whole) | 1 oz. | 2 tablespoonfuls | 1.1 Milk, dried (skim) | 1 oz. | 2 tablespoonfuls | 1.5 Molasses, cane | 1 oz. | 2 tablespoonfuls | .11 Mushrooms | 1 oz. | | -- Muskmelons | 8 oz. | 1/2 small melon | .22 | | | Noodles (gluten) | 2 oz. | 3/4 cupful | 2.05 | | | Oatmeal | 1/2 oz. | 1 tablespoonful | .38 Oatmeal gruel | 4 oz. | 1/2 cupful | .21 Oats, rolled | 1 oz. | | .76 Okra | 1 oz. | | .07 Olives | 1/2 oz. | 3 medium sized | .02 Olive oil | 1 oz. | 2 tablespoonfuls | -- -----------------------+-----------+---------------------------+------- ==============+==================+==================+========= B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+--------- 11.2 | 11. | -- | -- | 86.4 | 86. | 388. 11.2 | 1.9 | -- | -- | 86.4 | 14.7 | 66. | | | | | | 2. | .56 | .1 | .03 | 5.5 | 1.56 | 8.8 2.8 | 25.4 | 2.1 | 19.5 | 5.4 | 48.9 | 473. 2.8 | 3.17 | 2.1 | 2.38 | 5.4 | 6.12 | 58.5 | | | | | | | | | | | | -- | -- | -- | -- | 100.0 | 28.35 | 113.4 8.7 | 1.23 | 5. | .70 | 70.5 | 10. | 51.2 21.8 | 18.54 | 30. | 25.51 | -- | -- | 303.7 19.7 | 5.58 | 12.7 | 3.6 | -- | -- | 54.7 -- | -- | 100.0 | 28.35 | -- | -- | 255.1 -- | -- | -- | -- | 9.7 | 4.12 | 16.4 -- | -- | -- | -- | 9.8 | 2.77 | 11. 1.2 | 2.72 | 0.3 | .68 | 2.9 | 4.52 | 35. 1.2 | .68 | 0.3 | .17 | 2.0 | 1.13 | 8.77 20.4 | 5.78 | 4.5 | 1.28 | 1.7 | .48 | 36.5 5.6 | 1.6 | -- | -- | 14.8 | 4.2 | 23. 25.7 | 7.29 | 1.0 | .28 | 59.2 | 16.78 | 98.8 18.1 | 10.26 | 1.1 | .62 | 0.5 | .28 | 48. | | | | | | 13.4 | 15.20 | 0.9 | 1.0 | 74.1 | 84. | 406. 18.7 | 15.90 | 7.1 | 6.03 | -- | -- | 117.8 | | | | | | 17.3 | 9.8 | 26.3 | 14.85 | -- | -- | 173. 16.2 | 2.3 | 8.5 | 1.2 | 67. | 9.5 | 58. 3.3 | .94 | 4.0 | 1.13 | 5.0 | 1.41 | 19.6 3.3 | 7.52 | 4.0 | 9.04 | 5.0 | 11.28 | 156.8 3.4 | .96 | 0.3 | .09 | 5.1 | 1.45 | 10.4 24.3 | 6.89 | 28.5 | 8.08 | 36.8 | 10.43 | 142. 33.9 | 9.6 | 1. | .28 | 55. | 15.6 | 103.3 2.4 | .68 | -- | -- | 69.3 | 19.65 | 81.3 3.5 | .99 | .4 | .11 | 6.8 | 1.93 | 12.7 0.6 | 1.36 | -- | -- | 9.3 | 21. | 89.44 | | | | | | 45. | 25.5 | 4.1 | 2.3 | 32.5 | 18.4 | 196.4 | | | | | | 16.1 | 2.3 | 7.2 | 1. | 67.5 | 9.5 | 56.4 1.1 | 1.3 | 0.4 | .45 | 0.6 | 7.3 | 38.4 16.7 | 4.73 | 7.3 | 2.07 | 66.2 | 18.77 | 112.6 1.6 | .45 | .2 | .06 | 7.4 | 2.1 | 10.74 1.1 | .15 | 27.6 | 3.91 | 11.6 | 1.64 | 42.4 -- | -- | 100. | 28.35 | -- | -- | 255.1 ------+-------+--------+---------+--------+---------+---------

=======================+===========+===========================+======= Material |Weight |Measure | A -----------------------+-----------+---------------------------+------- Onion | 2 oz. | 1 medium sized | .07 Orange | 5 oz. | 1 medium sized | .17 Orange (juice) | 1 oz. | 2 tablespoonfuls | -- Oysters | 1 oz. | 3 small | .28 | | | Panopepton | 1 oz. | 2 tablespoonfuls | .32 Parsnips | 1 oz. | 1 medium size | -- Peaches, E.P. (fresh) | 3 oz. | 1 medium size | .10 Peaches, canned | 3 oz. | 1 serving | .10 Peanut butter | 1 oz. | 2 tablespoonfuls | 1.33 Peanuts, shelled | 2-1/2 oz. | 1/2 cupful | 3.32 Pears, fresh | 3 oz. | 1 medium size | .08 Pears, canned | 3 oz. | 1 serving | .04 Peas, green, fresh, | | | E.P. | 3 oz. | 1 serving, about 1/2 cup | .95 Peas, canned | 4 oz. | 1/2 cup | .65 Peas (dried, split | | | peas) | 1 oz. | 3 tablespoonfuls | 1.12 Peppers, green | 1 oz. | | .05 Pineapple (canned) | 3 oz. | 1 thick slice | .07 Pineapple (fresh, | | | E.P.) | 3 oz. | 1 serving | .05 Pecans, shelled | 2-1/2 oz. | 1/2 cup | .58 Plums | 1 oz. | | .04 Port wine (10% alcohol)| 1/2 oz. | 1 tablespoonful | -- Potatoes, white, raw | 3 oz. | 1 medium size | .30 Potatoes, sweet, raw | 4 oz. | 1 medium size | .30 Prunes, A.P. | 1 oz. | 3 prunes | .08 Prunes, E.P. | 4 oz. | 1 cupful | .38 | | | Quail | 3-1/2 oz. | 1/2 quail, 1 serving | 1.00 | | | Raisins | 1 oz. | 3 dozen | .12 Raspberries, black, | | | fresh | 1 oz. | 3 tablespoonfuls | .08 Raspberry juice, fresh | 4 oz. | 1/2 cup | -- Rhubarb, fresh, E.P. | 1 oz. | | .03 Rice | 1 oz. | 2 tablespoonfuls, 1 | | | serving | .36 Rum | 1 oz. | 2 tablespoonfuls | -- | | | Salmon, canned | 1 oz. | | .99 Salmon, canned | 1 lb. | 1 can | 15.82 Saltines (crackers) | 1 oz. | | .48 Saltines (crackers) | 1 lb. | 1 box | 7.68 Sardines, canned | 1 oz. | 1 small serving | 1.08 -----------------------+-----------+---------------------------+------- ==============+==================+==================+========= B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+--------- 1.6 | .9 | 0.3 | .17 | 9.9 | 5.6 | 27.5 0.6 | .85 | 0.1 | .14 | 8.5 | 12.05 | 53. -- | -- | -- | -- | 11.3 | 3.2 | 12.8 6.2 | 1.75 | 1.2 | .34 | 3.7 | 1.04 | 14.2 | | | | | | 7.1 | 2. | -- | -- | 17.3 | 5. | 28. 0.1 | .03 | .5 | .14 | 13.5 | 3.83 | 16.70 0.7 | .60 | 0.1 | .09 | 9.4 | 7.99 | 35.1 0.7 | .60 | 0.1 | .09 | 10.8 | 9.18 | 39.9 29.3 | 8.31 | 46.6 | 13.20 | 17.1 | 4.85 | 151.4 29.3 | 20.77 | 46.5 | 33. | 5.8 | 4.12 | 396.5 0.6 | .51 | 0.5 | .42 | 14.1 | 12. | 53.8 0.3 | .26 | 0.3 | .26 | 18.1 | 12.4 | 53. | | | | | | 7. | 5.95 | .5 | .42 | 16.9 | 14.37 | 85. 3.6 | 4.08 | 0.2 | .23 | 9.8 | 11.11 | 62.8 | | | | | | 24.6 | 6.97 | 1.0 | .28 | 62.0 | 17.57 | 100.7 1.1 | .31 | 0.1 | .03 | 4.6 | 1.3 | 6.71 0.5 | .4 | 0.7 | .6 | 36.4 | 31. | 131. | | | | | | 0.4 | .34 | 0.3 | .26 | 9.7 | 8.25 | 36.7 9.6 | 6.8 | 70.5 | 50.0 | 15. | 10.6 | 519.6 1. | .28 | -- | -- | 20.1 | 5.7 | 23.9 -- | -- | -- | -- | -- | -- | 10. 2.2 | 1.87 | 0.1 | .09 | 18.4 | 15.65 | 70.9 1.8 | 2.04 | 0.7 | .79 | 27.4 | 31.07 | 139.6 1.8 | .51 | -- | -- | 62.2 | 17.63 | 72.6 2.1 | 2.38 | -- | -- | 73.3 | 83.12 | 342. | | | | | | 21. | 20.3 | 8. | 7.9 | -- | -- | 152.3 | | | | | | 2.6 | .74 | 3.3 | .94 | 76.1 | 21.57 | 97.7 | | | | | | 1.7 | .48 | 1.0 | .28 | 12.6 | 3.57 | 18.7 -- | -- | -- | -- | 10.0 | 11.3 | 45.2 0.6 | .17 | 0.7 | .20 | 3.6 | 1.02 | 6.6 | | | | | | 7.9 | 2.26 | 0.3 | .09 | 79.0 | 22.39 | 99.35 -- | -- | -- | -- | -- | -- | 76. | | | | | | 22. | 6.24 | 12.8 | 3.63 | -- | -- | 57.6 22. | 99.8 | 12.8 | 57.6 | -- | -- | 922. 10.6 | 3. | 12.7 | 3.6 | 68.5 | 19.42 | 123. 10.6 | 48. | 12.7 | 57.6 | 68.5 | 310.7 | 1968. 23. | 6.72 | 19.7 | 5.58 | -- | -- | 77. ------+-------+--------+---------+--------+---------+---------

=======================+===========+===========================+======= Material |Weight |Measure | A -----------------------+-----------+---------------------------+------- Shad | 3 oz. | 1 serving | 1.96 Shad roe | 1 oz. | 1 small serving | .95 Sherry wine | 1 oz. | 2 tablespoonfuls | -- Spinach | 4 oz. | 1/2 cup | .38 Squab | 2-1/2 oz. | 1/2 squab | 1.86 Squash | 3 oz. | 1 serving | .10 Strawberries | 3 oz. | 1 serving, about 1/2 cup | .13 Strawberry juice | 4 oz. | 1/2 cup | -- Suet | 1 oz. | 2 tablespoonfuls | .21 Sugar (granulated) | 1 oz. | 2 tablespoonfuls | -- Sugar (loaf) | 1/2 oz. | 1 lump | -- Sugar (powdered) | 1/3 oz. | 1 tablespoonful | -- Sweetbreads | 3-1/2 oz. | 1 serving | 2.28 Sweetbreads | 8 oz. | 1 set | 6.08 | | | Tapioca | 1 oz. | 2 tablespoonfuls | .02 Tapioca (minute) | 1 oz. | 2 tablespoonfuls | .02 Toast | 1 oz. | 1 thick slice | .52 Tomatoes (fresh) | 5 oz. | 1 whole tomato | .07 Tomatoes (canned) | 1 oz. | 2 tablespoonfuls | .05 Trout | 3 oz. | 1 serving | 2.46 Trout | 1 oz. | | .82 Turnips (fresh) | 3 oz. | 1 serving | .18 Turkey | 2-1/2 oz. | 1 serving (2 slices) | 2.39 Turkey | 1 oz. | | .96 | | | Veal cutlet | 1 oz. | | -- | | | Walnuts | 1 oz. | | .84 Walnuts | 5-1/2 oz. | 1 cupful | 4.59 Watermelon, E.P. | 1 oz. | | .02 Wheat (shredded) | 1 oz. | 1 biscuit | .55 Wheat flakes | 1 oz. | 1 cupful (about) | .61 Whey | 6 oz. | 1 cup (scant) | .27 Whitefish, E.P. | 1 oz. | 1/3 serving | 1.04 | | | Zwieback | 1 oz. | 3 small slices | .44 -----------------------+-----------+---------------------------+------- ==============+==================+==================+========= B1 | B2 | C1 | C2 | D1 | D2 | E ------+-------+--------+---------+--------+---------+--------- 18.8 | 11. | 9.5 | 8.07 | -- | -- | 116.6 20.9 | 5.92 | 3.8 | 1.08 | 2.6 | .73 | 36.3 -- | -- | -- | -- | -- | -- | 28. 2.1 | 2.38 | .3 | .34 | 3.2 | 3.63 | 27. 16.3 | 11.5 | 36.2 | 25.65 | -- | -- | 277. 0.7 | .60 | 0.2 | .17 | 4.5 | 3.83 | 18.3 1.0 | .85 | 0.6 | .51 | 7.4 | 6.29 | 33. -- | -- | -- | -- | 4.8 | 5.4 | 22. 4.7 | 1.33 | 82. | 23.19 | -- | -- | 215. -- | -- | -- | -- | 100.0 | 28.35 | 113.4 -- | -- | -- | -- | 100.0 | 7.1 | 28.4 -- | -- | -- | -- | 100.0 | 9.45 | 37.8 16.7 | 16.45 | 12.1 | 12. | -- | -- | 173.8 16.7 | 38. | 12.1 | 27.4 | -- | -- | 398.6 | | | | | | 0.4 | .11 | 0.1 | .03 | 88. | 24.95 | 100.5 0.4 | .11 | 0.1 | .03 | 88. | 24.95 | 100.5 11.5 | 3.26 | 1.6 | .45 | 61.2 | 17.35 | 86.5 0.9 | 1.27 | 0.4 | .57 | 3.9 | 5.5 | 32. 1.2 | .34 | 0.2 | .06 | 4. | 1.13 | 6.4 18. | 15.3 | 10.3 | 8.76 | -- | -- | 140. 18. | 5.1 | 10.3 | 2.92 | -- | -- | 46.7 1.3 | 1.11 | 0.2 | .17 | 8.1 | 6.9 | 33.6 21.1 | 14.94 | 22.9 | 16.22 | -- | -- | 206. 21.1 | 5.98 | 22.9 | 6.49 | -- | -- | 82.4 | | | | | | 20.3 | 5.75 | 7.7 | 2.18 | -- | -- | 42.6 | | | | | | 18.4 | 5.22 | 64.4 | 18.26 | 13.0 | 3.79 | 200. 18.4 | 28.71 | 64.4 | 100.43 | 13.0 | 20.84 | 1100. .4 | .11 | .2 | .06 | 6.7 | 1.9 | 8.58 10.5 | 2.98 | 1.4 | .4 | 78. | 22. | 103.5 13.4 | 3.8 | 1.4 | .39 | 74.3 | 21.06 | 103. 1.0 | 1.70 | 0.3 | .51 | 5. | 8.5 | 45.4 22.9 | 6.5 | 6.5 | 1.84 | -- | -- | 42.56 | | | | | | 9.8 | 2.77 | 1.0 | 2.80 | 73.5 | 20.83 | 119.6 ------+-------+--------+---------+--------+---------+---------

FOOTNOTES:

[174] Edible portion.

[175] Beef soup is not so thoroughly strained or so well skimmed as broth.

[176] Gum gluten has a smaller percentage of starch than ordinary gluten flour.

TABLE V[177]

VITAMINES IN FOODS

============================+==========+==========+========== _Foodstuff_ | "_A_" | "_B_" | "_C_" ----------------------------+----------+----------+---------- Meats: | | | Beef heart | + | + | ? Brains | + + | + + + | + ? Codfish | + | + | ? Cod testes | + | | Fish roe | + | + + | ? Herring | + + | + + | ? Horse meat | + | + | Kidney | + + | + + | Lean muscle | 0 | 0 | + ? Liver | + | + | + ? Pancreas | 0 | + + + | Pig heart | + | + | ? Placenta | | + | Thymus (sweetbreads) | 0 | 0 | 0 Vegetables: | | | Beetroot | + | + | + + Beet root juice | ? | Little | + + + Cabbage, dried | + + + | + + + | + Cabbage, fresh | + + + | + + + | + + + + Carrots | + + + | + + + | + + Cauliflower | + + | + + + | + + Celery | ? | + + + | ? Chard | + + + | + + | ? Dasheens | + | + + | ? Lettuce | + + | + + | + + + + Mangels | + + | + + | ? Onions | ? | + + + | + + + Parsnips | + + | + + + | Peas (fresh) | + | + + | + + + Potatoes | 0 | + + + | + + Potatoes (sweet) | + + + | + + | ? Rutabaga | | + + + | Spinach | + + + | + + + | + + + Cereals: | | | Barley | + | + + + | ? Bread (white) | | + ? | Bread (whole meal) | + | + + + | ? Maize {+ In yellow} + + + | ? {0 In white } | Oats | + | + + + | 0 Rice (polished) | 0 | 0 | 0 Rice (whole grain) | + | + + + | 0 Rye | + | + + + | 0 Corn embryo | | + + + | Corn (kaffir) | | + + + | Corn (see maize) | | | Corn pollen | | + + | Malt extract | 0 | 0 | 0 Wheat bran | 0 | + | 0 Wheat embryo | + + | + + + | 0 Wheat endosperm | 0 | 0 | 0 Wheat kernel | + | + + + | 0 Other seeds: | | | Beans, kidney | | + + + | Beans, navy | | + + + | 0 Beans, soy | + | + + + | 0 Cotton seed | + + | + + + | Flaxseed | + + | + + + | Hemp seed | + + | + + + | Millet seed | + + | + + + | Peanuts | + | + + | Peas (dry) | + ? | + + | 0 Sunflower seeds | + | | Fruits: | | | Apples | | + + | + + Bananas | ? | + | + + Grapefruit | | + + + | + + + Grape juice | | + | + Grapes | 0 | + | + Lemons | | + + + | + + + + Limes | | + + | + + Oranges | | + + + | + + + + Pears | | + + | + + Raisins | | + | + Tomatoes | + + | + + + | + + + + Oils and fats: | | | Almond oil | 0 | 0 | Beef fat | + | 0 | 0 Butter | + + + + | 0 | 0 Cocoanut oil | 0 | 0 | 0 Cod liver oil | + + + + | 0 | 0 Corn oil | 0 | 0 | 0 Cotton seed oil | 0 ? | 0 | 0 Egg yolk fat | + + + + | 0 | 0 Fish oils | + + | 0 | 0 Lard | 0 ? | 0 | 0 Oleo, animal | + | 0 | 0 Oleo, vegetable | 0 | 0 | 0 Olive oil | 0 | 0 | 0 Pork fat | 0 ? | 0 | Tallow | 0 | 0 | 0 Vegetable oils | 0 ? | 0 | 0 Nuts: | | | Almonds | + | + + + | Brazil nut | | + + + | Chestnut | | + + + | Cocoanut | + + | + + + | English walnuts | | + + + | Filbert | | + + + | Hickory | + | + | + Pine | + | + | + Dairy products: | | | Butter | + + + + | 0 | 0 Cheese | + + | + | ? Condensed milk | + + | + | 0 Cream | + + + | + | ? Eggs | + + + + | + + | 0 Milk powder (skim) | + | + + + | + ? Milk powder (whole) | + + + | + + + | + ? Milk whole | + + + | + + + | + + Whey | + | + + + | + Miscellaneous: | | | Alfalfa | + + + | + + + | ? Blood | Varies with source Clover | + + + | + + + + | ? Honey | | + + | 0 Malt extract | 0 | 0 | 0 Nectar | 0 | 0 | 0 Timothy | + + | + + + | Yeast, brewers' | 0 | + + + + | 0 Yeast cakes | 0 | + + | 0 Yeast extract | 0 | + + + | 0 ============================+==========+==========+==========

Table V taken from "The Vitamine Manual," by Walter S. Eddy, published by Williams & Wilkins Co., Baltimore, Md.

FOOTNOTE:

[177] Courtesy of Dr. Walter S. Eddy.

HEIGHTS AND WEIGHTS FOR CHILDREN UNDER FIVE YEARS OF AGE

(Based on Data Published by the Children's Bureau, U. S. Department of Labor)

==========+=====================++===================== | BOYS || GIRLS _Age_ |----------+----------++----------+---------- | _Height_ | _Weight_ || _Height_ | _Weight_ | _Inches_ | _Pounds_ || _Inches_ | _Pounds_ ----------+----------+----------++----------+---------- Birth | 20.6 | 7.6 || 20.5 | 7.2 3 mo. | 23.5 | 13.0 || -- | -- 6 mo. | 26.5 | 18.0 || 25.9 | 16.8 9 mo. | 28.1 | 20.4 || 26.6 | 19.1 12 mo. | 29.4 | 21.9 || 28.9 | 20.8 15 mo. | 30.8 | 23.6 || 30.1 | 21.9 18 mo. | 31.8 | 24.6 || 31.1 | 23.4 21 mo. | 32.9 | 25.8 || 32.3 | 24.8 24 mo. | 33.8 | 27.1 || 33.4 | 26.4 27 mo. | 34.8 | 29.0 || 33.9 | 27.3 30 mo. | 35.4 | 29.5 || 34.9 | 28.3 33 mo. | 36.1 | 30.6 || 35.6 | 29.1 36 mo. | 37.1 | 32.3 || 36.8 | 30.5 39 mo. | 37.9 | 33.1 || 37.3 | 31.6 42 mo. | 38.6 | 33.8 || 38.0 | 32.5 45 mo. | 39.0 | 34.5 || 38.5 | 33.3 48 mo. | 39.5 | 35.9 || 39.0 | 33.8 5 years | 41.6 | 41.4 || 41.3 | 39.7 ==========+==========+==========++==========+==========

HEIGHT AND WEIGHT TABLE FOR BOYS

===+====+====+====+====+====+====+====+====+====+====+====+====+====+==== H I| 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 e n| | | | | | | | | | | | | | i c| Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y g h| r | r | r | r | r | r | r | r | r | r | r | r | r | r h e| s | s | s | s | s | s | s | s | s | s | s | s | s | s t s| . | . | . | . | . | . | . | . | . | . | . | . | . | . ---+----+----+----+----+----+----+----+----+----+----+----+----+----+---- 39 | 35 | 36 | 37 | | | | | | | | | | | 40 | 37 | 38 | 39 | | | | | | | | | | | 41 | 39 | 40 | 41 | | | | | | | | | | | 42 | 41 | 42 | 43 | 44 | | | | | | | | | | 43 | 43 | 44 | 45 | 46 | | | | | | | | | | 44 | 45 | 46 | 46 | 47 | | | | | | | | | | 45 | 47 | 47 | 48 | 48 | 49 | | | | | | | | | 46 | 48 | 49 | 50 | 50 | 51 | | | | | | | | | 47 | | 51 | 52 | 52 | 53 | 54 | | | | | | | | 48 | | 53 | 54 | 55 | 55 | 56 | 57 | | | | | | | 49 | | 55 | 56 | 57 | 58 | 58 | 59 | | | | | | | 50 | | | 58 | 59 | 60 | 60 | 61 | 62 | | | | | | 51 | | | 60 | 61 | 62 | 63 | 64 | 65 | | | | | | 52 | | | 62 | 63 | 64 | 65 | 67 | 68 | | | | | | 53 | | | | 66 | 67 | 68 | 69 | 70 | 71 | | | | | 54 | | | | 69 | 70 | 71 | 72 | 73 | 74 | | | | | 55 | | | | | 73 | 74 | 75 | 76 | 77 | 78 | | | | 56 | | | | | 77 | 78 | 79 | 80 | 81 | 82 | | | | 57 | | | | | | 81 | 82 | 83 | 84 | 85 | 86 | | | 58 | | | | | | 84 | 85 | 86 | 87 | 88 | 90 | 91 | | 59 | | | | | | 87 | 88 | 89 | 90 | 92 | 94 | 96 | 97 | 60 | | | | | | 91 | 92 | 93 | 94 | 97 | 99 |101 |102 | 61 | | | | | | | 95 | 97 | 99 |102 |104 |106 |108 |110 62 | | | | | | |100 |102 |104 |106 |109 |111 |113 |116 63 | | | | | | |105 |107 |109 |111 |114 |115 |117 |119 64 | | | | | | | |113 |115 |117 |118 |119 |120 |122 65 | | | | | | | | |120 |122 |123 |124 |125 |126 66 | | | | | | | | |125 |126 |127 |128 |129 |130 67 | | | | | | | | |130 |130 |132 |133 |134 |135 68 | | | | | | | | |134 |135 |136 |137 |138 |139 69 | | | | | | | | |138 |139 |140 |141 |142 |143 70 | | | | | | | | | |142 |144 |145 |146 |147 71 | | | | | | | | | |147 |149 |150 |151 |152 72 | | | | | | | | | |152 |154 |155 |156 |157 73 | | | | | | | | | |157 |159 |160 |161 |162 74 | | | | | | | | | |162 |164 |165 |166 |167 75 | | | | | | | | | | |169 |170 |171 |172 76 | | | | | | | | | | |174 |175 |176 |177 ===+====+====+====+====+====+====+====+====+====+====+====+====+====+====

Prepared by Dr. Thomas D. Wood

ABOUT WHAT A BOY SHOULD GAIN EACH MONTH

_Age_ 5 to 8 6 oz. 8 to 12 8 oz. 12 to 16 16 oz. 16 to 18 8 oz.

Weight and measures should be taken without shoes, and in only the usual indoor clothes.

_Courtesy of Child Health Organization of America_

HEIGHT AND WEIGHT TABLE FOR GIRLS

===+====+====+====+====+====+====+====+====+====+====+====+====+====+==== H I| 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 e n| | | | | | | | | | | | | | i c| Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y | Y g h| r | r | r | r | r | r | r | r | r | r | r | r | r | r h e| s | s | s | s | s | s | s | s | s | s | s | s | s | s t s| . | . | . | . | . | . | . | . | . | . | . | . | . | . ---+----+----+----+----+----+----+----+----+----+----+----+----+----+---- 39 | 34 | 35 | 36 | | | | | | | | | | | 40 | 36 | 37 | 38 | | | | | | | | | | | 41 | 38 | 39 | 40 | | | | | | | | | | | 42 | 40 | 41 | 42 | 43 | | | | | | | | | | 43 | 42 | 42 | 43 | 44 | | | | | | | | | | 44 | 44 | 45 | 45 | 46 | | | | | | | | | | 45 | 46 | 47 | 47 | 48 | 49 | | | | | | | | | 46 | 48 | 48 | 49 | 50 | 51 | | | | | | | | | 47 | | 49 | 50 | 51 | 52 | 53 | | | | | | | | 48 | | 51 | 52 | 53 | 54 | 55 | 56 | | | | | | | 49 | | 53 | 54 | 55 | 56 | 57 | 58 | | | | | | | 50 | | | 56 | 57 | 58 | 59 | 60 | 61 | | | | | | 51 | | | 59 | 60 | 61 | 62 | 63 | 64 | | | | | | 52 | | | 62 | 63 | 64 | 65 | 66 | 67 | | | | | | 53 | | | | 66 | 67 | 68 | 68 | 69 | 70 | | | | | 54 | | | | 68 | 69 | 70 | 71 | 72 | 73 | | | | | 55 | | | | | 72 | 73 | 74 | 75 | 76 | 77 | | | | 56 | | | | | 76 | 77 | 78 | 79 | 80 | 81 | | | | 57 | | | | | | 81 | 82 | 83 | 84 | 85 | 86 | | | 58 | | | | | | 85 | 86 | 87 | 88 | 89 | 90 | 91 | | 59 | | | | | | 89 | 90 | 91 | 93 | 94 | 95 | 96 | 98 | 60 | | | | | | | 94 | 95 | 97 | 99 |100 |102 |104 |106 61 | | | | | | | 99 |101 |102 |104 |106 |108 |109 |111 62 | | | | | | |104 |106 |107 |109 |111 |113 |114 |115 63 | | | | | | |109 |111 |112 |113 |115 |117 |118 |119 64 | | | | | | | |115 |117 |118 |119 |120 |121 |122 65 | | | | | | | |117 |119 |120 |122 |123 |124 |125 66 | | | | | | | |119 |121 |122 |124 |126 |127 |128 67 | | | | | | | | |124 |126 |127 |128 |129 |130 68 | | | | | | | | |126 |128 |130 |132 |133 |134 69 | | | | | | | | |129 |131 |133 |135 |136 |137 70 | | | | | | | | | |134 |136 |138 |139 |140 71 | | | | | | | | | |138 |140 |142 |143 |144 72 | | | | | | | | | | |145 |147 |148 |149 ===+====+====+====+====+====+====+====+====+====+====+====+====+====+====

Prepared by Dr. Thomas D. Wood

ABOUT WHAT A GIRL SHOULD GAIN EACH MONTH

_Age_ 5 to 8 6 oz. 8 to 11 8 oz. 11 to 14 12 oz. 14 to 16 8 oz. 16 to 18 4 oz.

_Courtesy of Child Health Organization of America_

SCALE FOR JUDGING THE STATE OF NUTRITION IN CHILDREN, PREPARED BY PROFESSOR PIRQUET[178]

PELIDISI CHART (FOR SCHOOL CHILDREN)

==================================================================== Sitting Height _Percentage (Pelidisi)_ in Cm. ___________________________________________________________ ~85 86 87 88 89 90 91 92 93 94 95 96~ ~55~ 10.0 10.4 10.7 11.1 11.5 11.9 12.3 12.7 13.1 13.6 14.0 14.4 ~56~ 10.6 10.9 11.4 11.7 12.2 12.6 13.0 13.4 13.9 14.3 14.8 15.3 ~57~ 11.1 11.5 11.9 12.4 12.8 13.2 13.7 14.2 13.6 15.1 15.6 16.1 ~58~ 11.7 12.1 12.6 13.0 13.5 13.9 14.4 14.9 15.4 15.9 16.4 16.9 ~59~ 12.4 12.8 13.2 13.7 14.2 14.7 15.2 15.7 16.2 16.7 17.3 17.8 ~60~ 13.0 13.4 13.9 14.4 14.9 15.4 15.9 16.5 17.1 17.6 18.2 18.8 ~61~ 13.7 14.1 14.6 15.2 15.7 16.2 16.8 17.3 17.9 18.5 19.1 19.7 ~62~ 14.3 14.8 15.4 15.9 16.5 17.1 17.6 18.2 18.8 19.4 20.0 20.7 ~63~ 15.0 15.6 16.1 16.7 17.3 17.9 18.5 19.1 19.7 20.4 21.0 21.7 ~64~ 15.8 16.3 16.9 17.5 18.1 18.8 19.4 20.0 20.7 21.4 22.1 22.8 ~65~ 16.5 17.1 17.7 18.3 19.0 19.7 20.3 21.0 21.7 22.4 23.1 23.9 ~66~ 17.3 17.9 18.5 19.2 19.9 20.6 21.2 21.9 22.7 23.4 24.2 25.0 ~67~ 18.7 18.7 19.4 20.1 20.8 21.5 22.2 23.0 23.7 24.5 25.3 26.1 ~68~ 18.9 19.6 20.3 21.0 21.7 22.5 23.2 24.0 24.8 25.6 26.4 27.3 ~69~ 19.8 20.5 21.2 22.0 22.7 23.5 24.2 25.0 25.9 26.7 27.6 28.5 ~70~ 20.6 21.4 22.1 22.9 23.7 24.5 25.3 26.2 27.0 27.9 28.8 29.8 ~71~ 21.5 22.3 23.1 23.9 24.7 25.6 26.4 27.3 28.2 29.1 30.1 31.3 ~72~ 22.4 23.2 24.1 25.0 25.8 26.6 27.6 28.5 29.4 30.4 31.4 32.4 ~73~ 23.4 24.3 25.1 26.0 26.9 27.8 28.8 29.8 30.7 31.7 32.8 33.8 ~74~ 24.4 25.3 26.2 27.1 28.0 29.0 30.0 31.0 32.0 33.0 34.0 35.2 ~75~ 25.4 26.3 27.2 28.2 29.2 30.2 31.2 32.3 33.2 34.3 35.5 36.6 ~76~ 26.4 27.4 28.4 29.4 30.3 31.3 32.7 33.5 34.6 35.7 36.9 38.2 ~77~ 27.5 28.4 29.5 30.6 31.6 32.6 33.8 34.8 36.0 37.2 38.4 39.6 ~78~ 28.6 29.6 30.7 31.8 32.8 33.9 35.0 36.2 37.4 38.6 40.0 41.1 ~79~ 29.7 30.8 31.8 33.0 34.0 35.2 36.4 37.7 38.8 40.1 41.5 42.8 ~80~ 30.8 31.9 33.1 34.2 35.4 36.6 37.9 39.0 40.4 41.7 43.0 44.5 ~81~ 32.0 33.2 34.3 35.5 36.7 38.0 39.3 40.5 41.9 43.3 44.7 46.1 ~82~ 33.2 34.4 35.6 36.8 38.1 39.4 40.8 42.0 43.5 45.0 46.4 47.9 ~83~ 34.4 35.7 36.9 38.2 39.6 40.8 42.3 43.7 45.1 46.6 48.0 49.6 ~84~ 35.7 37.0 38.2 39.6 41.0 42.3 43.8 45.3 46.8 48.3 49.9 51.5 ~85~ 37.0 38.2 39.6 41.0 42.4 43.9 46.4 46.9 48.5 50.0 51.6 53.4 ~86~ 38.3 39.6 41.0 42.5 44.0 45.5 47.0 48.7 50.2 51.9 53.7 55.4 ~87~ 39.6 41.0 42.5 44.0 45.5 47.1 48.7 50.3 52.0 53.8 55.5 57.2 ~88~ 41.0 42.5 44.0 45.5 47.2 48.7 50.4 52.0 58.8 55.5 57.5 59.3 ~89~ 42.5 44.0 45.5 47.1 48.8 50.5 52.2 53.9 55.7 57.5 59.6 61.2 ~90~ 44.0 45.4 47.0 48.7 50.4 52.2 54.0 55.8 57.5 59.5 61.5 63.4 ____________________________________________________________________

====================================================================== Sitting Height _Percentage (Pelidisi)_ in Cm. ______________________________________________________________ ~97 98 99 100 101 102 103 104 105 106 107 108~ ~55~ 14.9 15.4 15.8 16.4 16.9 17.4 17.9 18.4 19.0 19.6 20.1 20.7 ~56~ 15.7 16.2 16.8 17.3 17.9 18.4 18.9 19.5 20.1 20.6 21.2 21.8 ~57~ 16.6 17.1 17.7 18.2 18.8 19.4 20.0 20.6 21.2 21.8 22.4 23.0 ~58~ 17.5 18.0 18.6 19.2 19.8 20.4 21.0 21.6 22.3 22.9 23.6 24.2 ~59~ 18.4 19.0 19.6 20.2 20.9 21.5 22.2 22.8 23.5 24.1 24.8 25.6 ~60~ 19.3 20.0 20.6 21.2 22.0 22.6 23.3 24.0 24.6 25.4 26.1 26.8 ~61~ 20.3 21.0 21.7 22.4 23.1 23.7 24.4 25.2 25.9 26.6 27.4 28.2 ~62~ 21.4 22.1 22.8 23.4 24.2 24.9 25.7 26.4 27.2 28.0 28.8 29.6 ~63~ 22.4 23.2 23.8 24.6 25.4 26.2 27.0 27.8 28.6 29.4 30.2 31.1 ~64~ 23.5 24.3 25.0 25.8 26.8 27.4 28.2 29.1 30.0 30.8 31.6 32.6 ~65~ 24.6 25.5 26.2 27.0 27.9 28.8 29.6 30.5 31.4 32.2 33.2 34.2 ~66~ 25.7 26.6 27.4 28.2 29.2 30.0 31.0 31.9 32.8 33.8 34.8 35.8 ~67~ 26.9 27.8 28.6 29.5 30.6 31.4 32.4 33.4 34.3 35.4 36.3 37.4 ~68~ 28.2 29.1 30.0 30.9 32.0 32.9 33.8 34.9 35.9 36.9 38.0 39.1 ~69~ 29.7 30.4 31.3 32.3 33.4 34.4 35.4 36.4 37.5 38.6 39.7 40.9 ~70~ 30.7 31.6 32.7 33.8 34.8 35.8 37.0 38.1 39.1 40.3 41.5 42.6 ~71~ 32.1 33.1 34.1 35.2 36.4 37.4 38.6 39.7 40.9 42.0 43.2 44.5 ~72~ 33.5 34.5 35.6 36.7 38.0 39.0 40.3 41.5 42.6 43.9 45.1 46.8 ~73~ 34.9 36.0 37.0 38.2 39.5 40.7 42.0 43.2 44.5 45.7 47.1 48.4 ~74~ 36.3 37.4 38.6 39.8 41.1 42.4 43.7 45.0 46.4 47.6 49.0 50.4 ~75~ 37.8 39.0 40.1 41.4 42.8 44.1 45.4 46.9 48.3 49.5 50.9 52.5 ~76~ 39.3 40.5 41.7 43.1 44.5 45.9 47.3 48.7 50.3 51.5 53.0 54.5 ~77~ 40.9 42.7 43.5 44.8 46.4 47.7 49.2 50.7 52.3 53.6 55.2 56.8 ~78~ 42.5 43.9 45.2 46.6 48.2 49.6 51.0 52.6 54.3 55.7 57.3 58.9 ~79~ 44.1 45.5 46.9 48.4 50.0 51.5 53.1 54.7 56.5 58.0 59.6 61.3 ~80~ 45.9 47.3 48.7 50.2 52.0 53.6 55.1 56.9 58.6 60.1 61.8 63.7 ~81~ 47.6 49.1 50.6 52.1 54.0 55.5 57.3 59.0 60.8 62.5 64.3 66.0 ~82~ 49.9 51.0 52.5 54.1 56.0 57.6 59.5 61.3 63.0 67.9 66.7 68.5 ~83~ 51.2 52.9 54.5 56.1 58.1 59.7 61.7 63.5 65.3 67.2 69.1 71.0 ~84~ 53.0 54.8 56.5 58.2 60.2 62.0 64.0 65.8 67.7 69.7 71.6 73.6 ~85~ 55.0 56.8 58.5 60.4 62.4 64.3 66.3 68.2 70.0 72.1 74.2 76.3 ~86~ 57.1 58.9 60.7 62.6 64.6 66.5 68.5 70.5 72.7 74.8 76.9 79.0 ~87~ 59.1 60.9 62.9 64.7 66.9 69.0 71.0 73.0 75.2 77.5 79.6 81.8 ~88~ 61.2 63.0 65.0 67.0 69.3 71.4 73.5 75.5 77.8 80.0 82.4 84.7 ~89~ 63.3 65.3 67.3 69.4 71.6 73.6 76.0 78.1 80.5 82.9 85.2 87.5 ~90~ 65.4 67.5 69.5 71.5 74.0 76.4 78.6 80.9 83.4 85.7 88.1 90.5 ___________________________________________________________________

Instructions for use: To determine the "pelidisi," locate in the left-hand column the child's sitting height in centimeters. With a ruler follow the weights in kilograms to the right until the proper figure is reached. Trace upward in that column to the heavy figure at the top, which indicates the pelidisi.

FOOTNOTE:

[178] This material was published in the American Medical Journal, Vol. 77, No. 20, Nov. 12, 1921, by Dr. William E. Carter, Dept. Pediatrics, University of California Medical School, San Francisco, Calif.

THE NUTRITIONAL INDEX--THE "PELIDISI"

Pirquet believes that the sitting height is a basis for the more accurate estimation of the nutritional state than is the standing height. It was demonstrated that the cube of the sitting height in centimeters is approximately ten times the weight in grams of the normal person. With this formula in mind, it becomes easy to compute the nutritional state in percentages, when the sitting height and the weight are known. The formula would read:

10 times the weight ------------------- = 100 per cent. Sitting height^{3}

or

____________________ 3 / v 10 times the weight ----------------------- = 100 per cent. Sitting height

ADDENDA TO INDEX

Diet, in fevers, 244 in infectious diseases, 244, 244j

Diphtheria, 244d, 244k complications of, 244d, 244k convalescent diet in, 244e, 244k dietetic treatment of, 244e, 244k gavage in, 244k rectal feeding in, 244e, 244k

Fevers, diet in, 244

Infant feeding, in infectious diseases, 244

Infectious diseases, diet in, 244, 244j infant feeding in, 244 restricting diet in, 244a

Measles, 244h, 244l complications of, 244h, 244l dietetic treatment of, 244i, 244l

Nephritis in scarlet fever, 244c, 244j

Scarlet fever, 244b, 244j convalescent treatment in, 244d dietetic treatment of, 244c, 244j nephritis in, 244c, 244j

Whooping cough, 244e, 244k after-effects of, 244f complications of, 244f, 244k dietetic treatment of, 244f, 244k hygiene and sanitation in, 244g

INDEX

Absorption, 166, 176 defined, 166 in large intestine, 178 of carbohydrate, 177 of fat, 177 of mineral salts, 178 of proteins, 177 of water, 177

Acetone bodies, in diabetes, 401

Acetone in urine, test for, 333

Acid, uric, _see_ Uric acid

Acid content of stomach, determining of, 248

Acid-forming foods, 184, 454

Acidosis, 453, 454, 458 dietetic treatment in, 453, 458 fat metabolism in, 453 in diabetes mellitus, 372, 382, 401, 454 in typhoid fever, 299

Acids, amino, 19 organic, 13

Added urea and salt test, 351

Adenase, 171

Adenin, 184

Adipose tissue, 15

Adult, factors influencing food requirement of, 43

Agar jelly, preparation of, 147

Age, influence of on food requirements, 43

Albumen, in urine, 333 tests for, 333

Albumen milk, preparation of, 142

Albumen water, with brandy, preparation of, 141

Albumenized grape juice, preparation of, 97 lemonade, preparation of, 97 milk, preparation of, 87 milk shake, preparation of, 87 orangeade, preparation of, 96

Albumins, 20

Albuminoids, 21

Albuminuria, 333 of pregnancy, diet in, 197

Alcohol in gout, 418

Alfalfa, vitamines in, 498

Alkalies, effect of on vitamine B, 32 in diabetes mellitus, 382 in infant feeding, 205, 206

Alkaline carbonates, effect of on gastric secretion, 175

Allen's Paradoxical Law, 371 starvation treatment in diabetes, 63, 372

Almond biscuits, preparation of, 157

Almond flour, preparation of, 158

Almond ice cream, preparation of, 91

Almond meal, preparation of, 158

Almonds, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478

Amino acids, 19

Ammonium salts, 183

Amylopsin, 171, 174

Anabolism, 181

Anemia, in gastric ulceration, 255

Angel food cake, preparation of, 110

Appendicitis, 268, 278 convalescent diet in, 269, 278 dietetic treatment in, 269, 278 after operation, 317, 321 food to be avoided in, 269 recurring, 278 relapse in, 278

Apples, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478 vitamines in, 497

Apple tapioca pudding, preparation of, 107

Apricot ice, preparation of, 137

Apricots, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478

Arrowroot, composition of, 484 fuel value of, 484

Artificial feeding of infants, 205

Artificially fed infants, digestive disturbances in, 231

Artichoke, composition of, 484 fuel value of, 461, 484 nutrient value of, 481

Ash, 25

Ash constituents of foods, 472, 473, 474, 475, 476, 477

Asparagus, ash constituent of, 484 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478

Auto-intoxication, 273 absorption of toxins in, 273 care of bowels in, 273 convalescent diet in, 275 dietetic treatment of, 273

Autolytic enzymes, 171

Avocado, fuel value of, 461 nutrient value of, 461

Bacon, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478

Bacteria, action of in alimentary canal, 178 types of, 180

Bacterial action, in body, 180 upon carbohydrates, 13

Bacterial activity, 181

Baked custard, preparation of, 102

Baked onion, preparation of, 151

Baked potato, preparation of, 130

Baked tapioca, preparation of, 106

Baking, 71

Bananas, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478 vitamines in, 497

Banting's method for obesity, 426, 427

Barley, ash constituent of, 472 composition of, 484 fuel value of, 461, 484 nutrient value of, 461 vitamines in, 496

Barley water, 220 preparation of, 140

Basal metabolism, 42

Basal requirements, 42

Bass, composition of, 484 fuel value of, 484

Beans, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 461, 484 nutrient value of, 461 standard portion of, 478 vitamines in, 497

Beef, and _see_ Meats ash constituents of, 472 cuts of, 117 food content of, 473 fuel value of, 462, 463, 484 composition of, 484 methods of preparing, 117 nutrient value of, 462, 463 standard portion of, 478 vitamines in, 496

Beef broth, preparation of, 118

Beef juice, preparation of, 119, 141

Beef steak, preparation of, 123

Beer, ash constituents of, 472

Beets, ash constituent of, 472 composition of, 484 food content of, 478 fuel value of, 463, 484 nutrient value of, 463 standard portion of, 478 vitamines in, 496

Benedict's solution, 331, 332

Benedict's test for sugar in urine, 328, 329, 331, 332

Bile, 174

Biliousness, 404, 414

Birds a la bain-marie, preparation of, 121

Blackberries, ash constituent of, 472 fuel value of, 463 nutrient value of, 463

Blackfish, fuel value of, 463 nutrient value of, 463

Blood, ash constituent of, 472 vitamines in, 498

Bluefish, ash constituent of, 472 composition of, 484 fuel value of, 463, 484 nutrient value of, 463

Body, 165 chemical composition of, 165 food requirements of, 42, 50, 165 metabolism of tissues of, 187

Boas' enema, preparation of, 146

Boiled corn beef with cabbage and other vegetables, preparation of, 153

Boiling, 70

Bomb calorimeter, 36

Borax, test for, 68

Boric acid, test for, 68

Boston crackers, fuel value of, 463 nutrient value of, 463

Bowels, of nursing mother, 197

Boys, height and weight of, 500

Brains, vitamines in, 496

Bran, composition of, 484 fuel value of, 484

Bran agar wafers, preparation of, 146

Bran biscuits, preparation of, 149, 155, 156 for constipation, 156

Bran cookies, preparation of, 145

Bran gems, preparation of, 144

Bran muffins, preparation of, 155

Brandy, composition of, 484 fuel value of, 484

Brazil nuts, fuel value of, 463 nutrient value of, 463

Bread, ash constituent of, 472 composition of, 484, 486 fuel value of, 463, 464, 484, 486 nutrient value of, 463, 464 vitamines in, 496

Breadfruit, ash constituent of, 472

Breadstuffs, preparation of, 103

Bread substitutes, preparation of, 155

Breast feeding _versus_ artificial feeding, 243

Breast milk, as a food, 228 _versus_ cow's milk, 203

Brick feeder, 225

Bright's disease, _see_ Nephritis

Broiled oysters, preparation of, 123

Broiled quail, preparation of, 121

Broiled squab, preparation of, 121

Broiled tomatoes, preparation of, 133

Broiling, 71

Broths, preparation of, 118 standard, 118

Brown betty, preparation of, 107

Brussels sprouts, ash constituent of, 472

Buckwheat flour, ash constituent of, 472 fuel value of, 464 nutrient value of, 464

Bulgarian buttermilk, preparation of, 89

Butter, ash constituent of, 472 composition of, 486 food content of, 478 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 478 vitamines in, 497, 498

Buttermilk, ash constituent of, 472 fuel value of, 464 nutrient value of, 464

Buttermilk, Bulgarian, preparation of, 89

Buttermilk mixtures, 208 for infants, 142

Butternuts, fuel value of, 464 nutrient value of, 464

Cabbage, ash constituent of, 472 composition of, 486 food content of, 478 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 478 vitamines in, 496

Cabbage souffle, preparation of, 150

Calcium, 27, 186 requirements in pregnancy and lactation, 191 retention in rickets, 241 source of, in food, 6

Calculating formulas for infant feeding, 212

Calf's-foot jelly, fuel value of, 464 nutrient value of, 464 preparation of, 120

Calorie, defined, 37

Calorie allowance for children, 48

Calorie portion, 40, 478

Calories, in carbohydrates, 38 in fats, 38 in proteins, 38

Calorimeter, 36

Cancer, gastric, dietetic treatment of, 260

Canned goods, 68, 128 adulteration of, 68

Cane sugar, in infant feeding, 228

Cantaloupe, ash constituent of, 472

Capers, ash constituent of, 472

Caramel custard, preparation of, 103

Carbohydrates, 7 absorption of, 177 bacterial action upon, 13 calories in, 38 composition of, 7 effect of heat upon, 14 enzymes acting upon, 171 fate of, 182 function of, 372 metabolism of, 182 rate of digestion of, 173 regulation of, 235 source of, 5 tolerance of in diabetes, 380

Carbohydrate-free diet, 63

Carbohydrate-free meat and fish, calorie equivalent of, 386

Carbon dioxide, excretion of, 324

Carbonates, alkaline, effect of on digestion, 175

Carp, _see_ Fish

Carrots, ash constituent of, 472 composition of, 486 food content of, 478 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 478 vitamines in, 496 with cream sauce or butter, preparation of, 129

Casoid flour and bran muffins, preparation of, 156

Catabolism, 181

Cauliflower, ash constituent of, 472 composition of, 486 food content of, 478 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 478 vitamines in, 496

Caviar, ash content of, 472

Celery, ash constituent of, 473 composition of, 486 food content of, 479 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 479 vitamines in, 496

Celery ramekins, preparation of, 151

Celery soup, fuel value of, 464 nutrient value of, 464

Cellu bran crackers, preparation of, 148

Cellulose, 12

Centigrade scale, 80

Cereal pudding, preparation of, 110

Cerealine, fuel value of, 464 nutrient value of, 464

Cereals, preparation of, 103 vitamines in, 496, 497

Certified milk, 81

Chard, ash constituent of, 473 composition of, 486 fuel value of, 464, 486 nutrient value of, 464 vitamines in, 496

Cheese, ash constituent of, 473 composition of, 486 food content of, 479 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 479 vitamines in, 498

Cheese salad, preparation of, 154

Chemical digestion, 169, 172

Cherries, ash constituent of, 473 composition of, 486 food content of, 479 fuel value of, 464, 486 nutrient value of, 464 standard portion of, 479

Cherry juice, ash constituent of, 473

Chestnuts, ash constituents of, 473 composition of, 486 fuel value of, 464, 486 nutrient value of, 464 vitamines in, 498

Chicken, and _see_ Meat composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 preparation of, 122 selection of, 114 standard portion of, 479

Chicken a la bain-marie, preparation of, 121

Chicken broth, preparation of, 118

Chicken jelly, preparation of, 120

Chicken salad, poisoning by, 451

Chicken supreme, preparation of, 149

Children, care of in abnormal conditions, 231 diarrhea in, 263, 276 energy requirements of, 47 errors in diet in, 232, 243 feeding of, in abnormal conditions, 231 food allowance for, 48 food requirements of, 44, 52 gain in weight in, 49 heights and weights for, 499 malnutrition in, 242 nutrition in, 502 over-feeding, 243 under-feeding, 243

Chlorine, source of in food, 6

Chocolate, ash constituent of, 473 composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 standard portion of, 479

Cholesterol, 15

Cider, ash constituents of, 473

Citron, ash constituents of, 473

Clams, ash constituents of, 473 composition of, 486 food content of, 479 fuel value of, 486 standard portion of, 479

Clam broth, preparation of, 119

Clover, vitamines in, 498

Cocoa, ash constituents of, 473 composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 preparation of, 89 standard portion of, 479

Cocoanut, ash constituents of, 473 vitamines in, 498

Cocoanut biscuits, preparation of, 158

Cocoanut flour, preparation of, 158

Coddled eggs, preparation of, 100

Codfish, and _see_ Fish composition of, 486 fuel value of, 465, 486 nutrient value of, 465 vitamines in, 496

Coffee, adulteration of, 69 preparation of, 98

Coffee eggnog, preparation of, 99

Coleman's high calorie diet in typhoid fever, 289, 291, 294, 295, 298, 299

Condensed milk, composition of, 486 for infants, 226, 227 fuel value of, 486 vitamines in, 498

Conserve, preparation of, 143

Consomme, composition of, 486 fuel value of, 465, 486 nutrient value of, 465

Constipation, 238, 270, 279

Constipation, bran biscuits for, 156 dietetic treatment of, 271, 279 diet for, 143, 239, 271, 272, 279, 406 in nursing women, 197

Convalescent diet, 62

Cookies, protein-free, 340

Cooking, time-table for, 72

Copper, test for, 68

Corn, ash constituents of, 473 composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 standard portion of, 479 vitamines in, 497

Cornflakes, composition of, 486 fuel value of, 486

Corn meal, composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 standard portion of, 479

Cornstarch, composition of, 486 fuel value of, 486

Cotton seed, ash constituents of, 473 vitamines in, 497

Cowpeas, ash constituents of, 473 fuel value of, 465 nutrient value of, 465

Crab, preparation of, 126

Crackers, ash constituents of, 473 composition of, 486 food content of, 479 fuel value of, 465, 486 nutrient value of, 465 standard portion of, 479

Cranberries, ash constituents of, 473 composition of, 488 fuel value of, 465, 488 nutrient value of, 465

Cream, ash constituents of, 473 composition of, 488 food content of, 479 fuel value of, 465, 488 nutrient value of, 465 standard portion of, 479 vitamines in, 498

Cream egg and vichy, preparation of, 98

Cream of asparagus, preparation of, 93 of carrots, preparation of, 94 of cauliflower, preparation of, 152 of celery, preparation of, 94 of peas, preparation of, 94 of potato, preparation of, 94 of spinach, preparation of, 94

Cream sauce for soups, preparation of, 93

Cream soups, preparation of, 93

Cream toast, preparation of, 105

Creamed egg on toast, preparation of, 101

Creamed potatoes, preparation of, 130

Creatinin, 185

Cucumber, ash constituents of, 473 composition of, 488 fuel value of, 465, 488 nutrient value of, 465

Cucumber salad, preparation of, 131

Currant ice, preparation of, 137

Currant juice, ash constituents of, 473

Currants, ash constituents of, 473 composition of, 488 fuel value of, 465, 488 nutrient value of, 465

Custard, preparation of, 102, 159

Dairy products, 81 vitamines in, 498

Dandelion greens, ash constituents of, 473 fuel value of, 465 nutrient value of, 465

Dasheens, vitamines in, 496

Dates, ash constituents of, 473 composition of, 488 food content of, 479 fuel values of, 465, 488 nutrient value of, 465 standard portion of, 479

Desserts, preparation of, 138

Dextri-maltose, 236 in infant feeding, 207

Dextrin, 12

Diabetes mellitus, 371 acetone bodies in, 401 acidosis in, 372, 382, 401, 454 alkalies in, 382 Allen's starvation treatment in, 372 carbohydrate-free diets in, 387, 389 carbohydrate tolerance in, 380 determination of food tolerance in, 379 dietetic treatment in, 382 diets in, 374, 382 in mild cases, 373 fast days in, 381 fasting in, 379

Diabetes mellitus, fat tolerance in, 381 formulas used in, 146 Joslin's diet in, 383 menus for, 376, 377, 383, 389, 397 protein tolerance in, 381 schedule of treatment for, 380 starvation treatment of, 372 test diets in, 374 urine in, 328, 329, 330, 371, 401, 402

Diabetic acidosis, 454

Diabetic cures, 372

Diabetic diet, 63, 374

Diabetic flours, 403

Diabetic foods, commercial, 403

Diabetic muffins, preparation of, 155

Diacetic acid in urine, Gerhardt's test for, 332

Diarrhea, 263, 276, and _see_ Enteritis causes of, 263, 276 dietetic treatment of, 264 in children, 263 dietetic treatment of, 237

Diastase, 171

Diet, or Diets, and _see_ under the various diseases carbohydrate-free, 63 convalescent, 62 diabetic, 63 emaciation, 63 fluid, 63 house, 62 light, 62 liquid, 62 milk, 63 mixed, 63 nephritic, 63, and _see_ Nephritis obesity, 63, and _see_ Obesity protein-free, 340 purin-free, 63 salt-free, 63 semi-solid, 62 special, 62, 63

Dietary, for child, 221, 223 sample, 54

Dieto-therapy, 189

Digestion, 167 chemical, 169, 172 gastric, 172 intestinal, 173, 176 processes included in, 166 salivary, 172

Digestive disturbances in infants and children, 231

Diluents, in infant feeding, 208 preparation of, 210

Dilution for premature infants, 225

Disaccharides, 8, 10

Dish gravy, 141

Dishes, washing, 76

Doughnuts, fuel value of, 465 nutrient value of, 465

Dry peptonoids, composition of, 488 fuel value of, 488

Duck, _see_ Meat

Dysentery, dietetic treatment of, 268, 278

Ebstein's method for obesity, 429

Egg, or Eggs, 95 ash constituents of, 473 composition of, 488 coddled, 100 food content of, 479 fuel value of, 465, 488 nutrient value of, 465 standard portion of, 479 vitamines in, 497, 498

Egg nest, preparation of, 101

Eggnog, preparation of, 99

Eggplant, ash constituents of, 473 composition of, 488 fuel value of, 465, 488 nutrient value of, 465

Egg salad, preparation of, 154

Eggwhite and mint, preparation of, 98

Eiweissmilch, 142, 208, 209

Elimination, 167

Emaciation, 438 allowable foods in, 441 dietetic treatment in, 440 diet in, 63, 439 diet sheets, 442, 443 in children, 438 method of increasing diet in, 444 milk cure in, 441 need for building foods in, 439 regulating diet in, 439 selection of foods in, 440

Endive, ash constituents of, 473

Enema, or Enemas, malted milk, 146 milk and egg, 145 milk and starch, 146 nutrient, 145 temperature of, 61

Energy output compared with food intake, 425 production of, 182

Enteritis, acute, 264, and _see_ Diarrhea

Enteritis, acute, dietetic treatment of, 264, 265, 266, 276, 277 foods to be avoided in, 266, 277

Enteritis, chronic, 267 dietetic treatment in, 267

Enterocolitis, 267, 277 dietetic treatment of, in infants, 237

Enzymes, 170, 171 acting, on carbohydrates, 171 on fats, 171 on proteins, 171 on purins, 171 action of, 170, 171 amylolytic, 172 autolytic, 171 classification of, 172 coagulating, 172 deaminizing, 172 glycolytic, 171 hydrolytic, 172 lipolytic, 172 oxidizing, 172 proteolytic, 172 reducing, 172 source of, 171 sugar-splitting, 172 table of, 171

Erepsin, 171, 174

Errors in diet, in infants and children, 232, 243

Fahrenheit scale, 80

Farina, ash constituents of, 473 composition of, 488 food content of, 479 fuel value of, 465, 488 nutrient value of, 465 preparation of, 104 standard portion of, 479

Fast days, in treatment of diabetes, 381

Fat, or Fats, 14, 15 absorption of, 177 calories in, 38 cause of gastro-intestinal disturbances in children, 233 effect of heat upon, 16 enzymes acting on, 171 excess of, in diet of infants and children, 233 fate of, 182 functions of, 17 metabolism of, in acidosis, 453 phosphorized, 15 rate of digestion of, 173 regulation of, in diet, 233 source of, 5, 448 tolerance of, in diabetes, 381 vitamines in, 497, 498

Fat soluble A, 15 effect of heat upon, 31 function of, 30 foods containing, 6, 496, 497, 498

Fatty foods, effect of, upon gastric secretion, 175

Feeding, by inunction, 62 by mouth, 59 correct, evidences of, 243 forced, 59 in diseases of gastro-intestinal tract, 245 infant, _see_ Infant feeding methods of, 59 post-operative, 316, 319, 320 pre-operative, 312, 318, 320 rectal, 60, 61

Fehling's solution, 331

Fehling's test for sugar in urine, 328

Fermentation, and _see_ Enzymes cause of infantile disorders, 236, 237 in stomach, 180

Fermentation test for sugar in urine, 330

Fever, or Fevers, 281 care of mouth in, 285 convalescent diet in, 283 dietetic treatment in, 281 energy expenditure in, 288 energy requirements in, 285 fluid diet in, 282 nitrogen equilibrium in, 286 sample menus for, 284 schedule of feeding in, 282 soft diet in, 283 thirst in, 285 tissue waste in, 281 typhoid, _see_ Typhoid fever

Figs, ash constituents of, 473 composition of, 488 food content of, 479 fuel value of, 465, 488 nutrient value of, 465 standard portion of, 479

Fish, 115 ash constituents of, 473 composition of, 488 food content of, 479 fuel value of, 488 standard portion of, 479

Fish roe, vitamines in, 496

Fish steaks stuffed with oysters, preparation of, 125

Flaxseed, ash constituents of, 474 vitamines in, 497

Floating island, preparation of, 103

Flounder, fuel value of, 465 nutrient value of, 465

Flour, ash constituents of, 474 composition of, 488 food content of, 479 fuel value of, 465, 488 nutrient value of, 465 standard portion of, 479

Flours, diabetic, 403

Fluid diet, 62 in fevers, 282

Foamy omelet, preparation of, 100

Foamy sauce, preparation of, 111, 112

Food, or Foods, 1, and _see_ Foodstuffs acid-forming, 184, 454 adulteration of, 67 allowance for children, 48 arrangement of, in stomach, 167 as fuel, 24, 36, 39 ash constituents of, 472, 473, 474, 475, 476, 477 base-forming, 184, 454 care of, 76 chemical composition of, 3, and 484 to 495 contamination of, 66 defined, 2 diabetic, 403 effect of cold upon, 39 effect of heat upon, 39 fuel value of, 36, 39, 221, 461 to 471, and 484 to 495 functions of, 2 idiosyncrasies to, 452 incomplete, as source of danger, 227 intake of, compared with output of energy, 425 materials, 2 mineral matter in, 25 nutrient value of, 461 to 471 passage of, from stomach, 168 preparation of, 69, 70 purin content of, 421 relation of, to mother's milk, 203 requirements of body, 42, 43, 51, 52 factors influencing, 43, 44 salt content of, 358, 359, 360 selection of, 52, 75 sources of, 2, 3, 4 transformation of into fuel, 37 uses of, 2, 425 vitamines in, 496, 497, 498 which produce fat, 448

Food materials, 2

Food poisoning, 66, 451

Foodstuffs, heat produced by oxidation of, 38

Forced feeding, 59

Formaldehyde, test for, 67

Formulas, determining fuel value of, 221 for constipation, 143 for feeding infants, 140, 212

Fowls, and _see_ Meat composition of, 488 fuel value of, 466, 488 nutrient value of, 466

French dressing, preparation of, 134

Frozen custard, preparation of, 91

Fructose, 9

Fruit, preparation of, 126, 127, 128 vitamines in, 497

Fruit beverages, preparation of, 96

Fruit jellies, method for, 135 preparation of, 160

Fruit salads, preparation of, 131, 132

Fruit sauce, preparation of, 111

Frying, 71

Fuel value of food, 36 to compute, 39, 221

Galactose, 9

Gall bladder, diet after operations on, 318, 321

Gallstones, 408 available foods, 410 dietetic treatment for, 408, 409 diet sheets for, 411, 412, 413

Gastric, and _see_ Stomach

Gastric cancer, 260 dietetic treatment in, 260

Gastric digestion, 172 factors influencing, 175

Gastric, disturbances, factors inducing, 261, 262

Gastric hemorrhage, 251

Gastric juice, composition of, 246 retardation of, 175 stimulation of, 175

Gastric secretion, effect of alkaline carbonates on, 175 effect of fatty foods upon, 175 water as a stimulant, 253

Gastric ulcer, 251 bland diet in, 255 convalescent diet in, 254 dietetic treatment in, 252, 256 lavage in, 255 Lenhartz diet in, 257 starvation treatment of, 252

Gastritis, acute, 248 dietetic treatment in, 248, 249

Gastritis, chronic, 250 dietetic treatment of, 250

Gastro-enterostomy, diet after, 321

Gastro-intestinal disturbances, relapses in, 244

Gastro-intestinal tract, feeding in diseases of, 245

Gavage, 60

Gelatin, composition of, 488 food content of, 480 fuel value of, 466, 488 nutrient value of, 466 standard portion of, 480

Gelatin jellies, preparation of, 135

Gerhardt's test for diacetic acid, 332

Girls, heights and weights for, 501

Globulins, 20

Glucose, 8

Gluten food, ash constituents of, 474

Glycogen, 12

Glycolytic enzymes, 171

Goose, _see_ Meat

Gooseberries, ash constituents of, 474

Gout, 417 alcohol in, 412 allowable foods in, 420 avoidable foods in, 420, 421 dietaries in, 422 dietetic treatment in, 420, 445 foods to be condemned in, 420 glycosuria in, 419 obesity in, 419 purin-free diet in, 410

Grape butter, fuel value of, 466 nutrient value of, 466

Grapefruit, ash constituents of, 474 composition of, 488 food content of, 480 fuel value of, 466, 488 nutrient value of, 466 standard portion of, 480 vitamines in, 497

Grape juice, ash constituents of, 474 composition of, 488 food content of, 480 fuel value of, 488 standard portion of, 480 vitamines in, 497

Grape juice ice, preparation of, 136, 137

Grape juice jelly, preparation of, 135

Grapes, ash constituents of, 474 composition of, 488 food content of, 480 fuel value of, 466, 488 nutrient value of, 466 standard portion of, 480 vitamines in, 497

Greens, composition of, 488 fuel value of, 488

Guanase, 171

Guava, ash constituents of, 474

Gum gluten, composition of, 488 fuel value of, 488

Haddock, and _see_ Fish fuel value of, 466 nutrient value of, 466

Haines' solution, 331

Haines' test for sugar in urine, 329

Halibut, and _see_ Fish composition of, 488 fuel value of, 466, 488 nutrient value of, 466, 488

Halpin's salt-free nephritic diet, 342

Ham, and _see_ Meat composition of, 488 fuel value of, 466, 488 nutrient value of, 466

Hard sauce, preparation of, 111

Hazel nuts, ash constituents of, 474

Heat, application of to milk, 84 effect of on carbohydrates, 14 effect of on fats, 16 effect of on proteins, 22 effect of on vitamine A, 31 effect of on vitamine B, 32 effect of on vitamine C, 33 produced by oxidation of foodstuffs, 38

Hedinger-Schlayer-Mosenthal diet, 348, 350

Heights and weights for children, 499, 500, 501

Heller's test for albumen in urine, 333

Hemoglobin, 22

Hemorrhages, gastric, 251

Hempseed, vitamines in, 497

Herring, and _see_ Fish fuel value of, 466 nutrient value of, 466 vitamines in, 496

Hickory nuts, composition of, 488 fuel value of, 488

High calorie diet, in tuberculosis, 304 in typhoid fever, 289, 291, 294, 295, 298, 299

Hollandaise sauce, preparation of, 126

Hominy, ash constituents of, 474 composition of, 488 food content of, 480 fuel value of, 466, 488 nutrient value of, 466 standard portion of, 480

Homogenized milk, 209

Homogenizer, 209

Honey, ash constituents of, 474 composition of, 488 food content of, 480 fuel value of, 466, 488 nutrient value of, 466 standard portion of, 480 vitamines in, 498

Horse meat, vitamines in, 496

Horseradish, ash constituents of, 474

House diet, 62

Household weights and measures, 78

Huckleberries, ash constituents of, 474 fuel value of, 466 nutrient value of, 466

Huckleberry wine, ash constituents of, 474

Hydrochloric acid, in gastric juice, 246

Hyperchlorhydria, 247

Hypochlorhydria, 246

Ice-box, care of, 73

Ice cream, poisoning by, 451 preparation of, 161 to reenforce, 91

Ices, preparation of, 161

Idiosyncrasies, to milk, 296 to foods, 452

Ileocecal valve, 176

Indican, test for in urine, 334

Infancy, retention of nitrogen in, 201

Infant, or Infants, and _see_ Children bath for, 202 bowels of, 202 care of in abnormal conditions, 231 daily gain in weight, 200 danger of incomplete foods, 227 digestive disturbances in, 231 energy requirements of, 198 enterocolitis in, 237 errors of diet in, 232, 243 feeding, _see_ Infant feeding food for, 201 foods, _see_ Infant foods over-feeding, 243 premature, _see_ Premature infants proprietary foods for, 226 quantity of milk needed for, 198 under-feeding, 243 weight of, 201

Infant feeding, 199 alkalies used in, 205, 206 amount given at each meal, 211 artificial, 205 breast versus artificial, 243 cane sugar in, 228 diluents in, 208, 228 formulas for, 140, 212, 229 in abnormal conditions, 231 lime water in, 206, 221 malt sugar in, 228 method of calculating formulas for, 212 milk sugar in, 228 Morse and Talbot's method in, 215 normal, 201 over-dilution in, 232 regularity in, 201, 228 rules and regulations for, 204 scheme for, 217, 219 sugar in, 207 under-dilution in, 232 water in, 229

Infant foods, 140 addition of alkali to, 228 dilution of, 208, 228 increasing, 229 percentage, computation of, 229 preparation of, 229 scheme for adding solids to, 221

Infected food materials, 451

Intestinal digestion, 173

Intestinal secretions, stimulation of, 174

Intestinal tract, diseases of, 263

Intestines, behavior of foods in, 168 movements of, 168, 169 muscular contractions in, 169

Inunction, feeding by, 62

Invertase, 171

Iodine, source of in food, 6

Irish moss pudding, preparation of, 160

Iron, 28 sources of in food, 5

Jam, ash constituents of, 474

Jellies, ash constituents of, 474 preparation of, 159

Jello, composition of, 490 fuel value of, 490

Joslin's treatment in diabetes, 383

Junket, preparation of, 90

Junket ice cream, preparation of, 90

Kidneys, function of, 323 functional tests for, 347, 348, 349, 351 limiting work of, 337 operations on, diet after, 318, 321 resting of, in nephritis, 338 vitamines in, 496

Kohl-rabi, ash constituents of, 474 composition of, 490 fuel value of, 466, 490 nutrient value of, 466

Koumiss, composition of, 490 fuel value of, 466, 490 nutrient value of, 466

Lactase, 171

Lactation, diet in, 191, 194, 197

Lactone buttermilk, preparation of, 91

Lactose, 8, 11 composition of, 490 fuel value of, 490 in infant feeding, 207

Lady fingers, composition of, 490 fuel value of, 490

Lamb, 112, and _see_ Meats composition of, 480 cuts of, 117 food content of, 480 fuel value of, 467, 490 nutrient value of, 467 standard portion of, 480

Lamb chops, preparation of, 124

Lard, composition of, 490 fuel value of, 467, 490 nutrient value of, 467 vitamines in, 497, 498

Lavage, 248 in gastric ulceration, 255

Leeks, ash constituents of, 474

Lemon, ash constituents of, 474 food content of, 480 fuel value of, 467 nutrient value of, 467 standard portion of, 480 vitamines in, 497

Lemonade, albumenized, preparation of, 97

Lemon cream, preparation of, 138

Lemon ice, preparation of, 136, 137, 161

Lemon ice cream, preparation of, 91

Lemon jelly, preparation of, 135, 159

Lemon juice, ash constituents of, 474 composition of, 490 fuel value of, 467, 490 nutrient value of, 467

Lenhartz diet, in gastric ulceration, 257

Lentils, ash constituents of, 474 composition of, 490 food content of, 480 fuel value of, 490 standard portion of, 480

Lettuce, ash constituents of, 474 composition of, 490 food content of, 480 fuel value of, 467, 490 nutrient value of, 467 standard portion of, 480 vitamines in, 496

von Leube's enema, preparation of, 146

Limes, ash constituents of, 474 vitamines in, 497

Lime juice, ash constituents of, 474

Lime water, in infant feeding, 206, 221

Linen, 64

Linseed meal, ash constituents of, 474

Lipase, 171

Liquid diet, 62

Liquid peptonoid eggnog, preparation of, 99

Liquid peptonoids, composition of, 490 fuel value of, 490

Lister cream puff, preparation of, 159

Lister flour and bran muffins or biscuits, preparation of, 156

Lister muffins, preparation of, 155

Liver, cirrhosis of, 407 avoidable foods for, 408 dietetic treatment in, 407 composition of, 490 diseases of, 404 convalescence, diet in, 405 dietetic treatment in, 405, 414 fuel value of, 467, 490 functions of, 413 nutrient value of, 467 operations on, diet after, 318, 321 vitamines in, 496 work of, 404

Lobster, composition of, 490 fuel value of, 467, 490 nutrient value of, 467 preparation of, 126

Lupins, ash constituents of, 474

Macaroni, ash constituents of, 480 composition of, 490 food content of, 480 fuel value of, 467, 490 nutrient value of, 467 standard portion of, 480

Macaroons, fuel value of, 467 nutrient value of, 467

Mackerel, and _see_ Fish composition of, 490 fuel value of, 467, 490 nutrient value of, 467

Magnesium, source of in foods, 6

Maize, vitamines in, 496

Malnutrition, 242

Maltase, 171

Malt extract, vitamines in, 497, 498

Malt soup, preparation of, 141

Malt sugar, in infant feeding, 207, 208

Malted foods, for infant feeding, 207, 226, 227

Malted milk, composition of, 490 fuel value of, 490 preparation of, 92

Malted milk chocolate, preparation of, 92

Malted milk cocoa, preparation of, 92

Malted milk eggnog, preparation of, 99

Malted milk enema, 146

Maltose, 8, 10

Mamey, ash constituents of, 475

Mango, ash constituents of, 475

Mangolds, ash constituents of, 475 vitamines in, 496

Maple syrup, ash constituents of, 475

Marmalade, fuel value of, 467 nutrient value of, 467

Mayonnaise, preparation of, 475

Meals, serving suggestions for, 56, 66

Measures and weights, 77 household, 78

Meat extract, ash constituents of, 475

Meat peptone, ash constituents of, 475

Meats, 112 ash constituents of, 475 carbohydrate-free, calorie equivalent of, 386 cuts of, 117 quality of, 113 selection of, 116 vitamines in, 496

Metabolism, 166, 181 basal, 42 mineral, 185 of body tissues, 187 of carbohydrates, 182 of proteins, 183

Metric system, 77

Milk, 82 adulteration of, 86 application of heat to, 84 ash constituents of, 475 breast versus cows', 203 care of, 86 certified, 81 composition of, 205, 490 condensed, _see_ Condensed milk diet, 63 fats in, measuring according to, 210 food content of, 480 formulas, 212, 214, 216, 217 fuel value of, 467, 490 homogenized, 209 idiosyncrasies against, 296 method of administering to premature infants, 225 modification of, technique of, 209, 228 nutrient value of, 467 pasteurization of, 85, 211 quantity of needed for infant, 198 relation of food to, 203 secretion of, factors retarding, 195, 197 factors stimulating, 195, 197 selection of, 86 standard portion of, 480 sterilization of, 84 substitutes for whole, 228 sugar-free, 162 use of in nephritis, 162 vitamines in, 498

Milk and egg enemas, preparation of, 145

Milk and starch enemas, preparation of, 146

Milk cure in nephritis, 338

Milk powder, food content of, 480 standard portion of, 480 vitamines in, 498

Milk punch, preparation of, 88

Milk sauce, preparation of, 93

Milk shake, preparation of, 87

Milk sherbet, preparation of, 138

Milk soups, preparation of, 93

Milk sugar, in infant feeding, 228

Milk toast, preparation of, 105

Millet, ash constituents of, 475

Millet seed, vitamines in, 497

Mince meat, fuel value of, 467 nutrient value of, 467

Mineral metabolism, 185

Mineral oils, use of in constipation, 279

Mineral requirements of body, 50

Mineral salts, 25, 26 absorption of, 178 sources of in foods, 5

Mixed diet, 63

Molasses, ash constituents of, 475 composition of, 490 food content of, 480 fuel value of, 467, 490 nutrient value of, 467 standard portion of, 480

Monosaccharides, 7

Morse and Talbot's method of infant feeding, 215

Mother's milk, fuel value of, 198 making of, 198

Mouth, care of in typhoid, 299

Muffins, diabetic, preparation of, 155

Mushrooms, ash constituents of, 475 composition of, 490 fuel value of, 467, 490 nutrient value of, 467

Muskmelon, ash constituents of, 475 composition of, 490 fuel value of, 467, 490 nutrient value of, 467

Mustard, ash constituents of, 475

Mutton, and _see_ Meat cuts of, 117 food content of, 480 fuel value of, 468 nutrient value of, 468 standard portion of, 480

Mutton broth, preparation of, 118

Mutton chops, preparation of, 124

Nectar, vitamines in, 498

Nectarines, fuel value of, 468 nutrient value of, 468

Nephritic diet, 63

Nephritis, 336 acute, 336 adjusting diet in, 338 adjusting fluids in, 338 advisable foods in, 344 causes of, 336 Chase and Rose's diet in, 340 chronic, 336, 346 dietetic treatment in, 346 functional tests in, 347, 348, 351 protein diet in, 346 chronic interstitial, 352 dietetic treatment in, 352 limiting fluid in, 353 limiting nitrogen in, 353 selection and preparation of food in, 354 convalescent diet in, 344 diet in, 339, 345, 356 effects of, 336 elimination of salt in, 340 foods to be avoided in, 344 Halpin's diet in, 342 Karell cure in, 342 limiting the amount of food in, 341 milk cure in, 338 preparation of food in, 343 problems to be considered in, 337 proteins in, 343 resting the kidneys in, 338 selection of foods in, 343 thirst in, 343 Widal's diet in, 341

Neufchatel cheese salad, preparation of, 154

Nitrogen, retention of in infancy, 201 source of in foods, 5

Nitrogenous substances, oxidation and excretion of, 324

Noodles, composition of, 490 fuel value of, 490

Noodle soup, preparation of, 149

Normal saline solution, preparation of, 146

Nucleoproteins, 21

Nursing infant, food requirements of, 194

Nursing mother, constipation in, 197 diet of, 195 habits of, 203

Nuts, vitamines in, 498

Nut charlotte, preparation of, 138, 162

Nutrient enemas, 145

Nutrition in children, 502

Nutritional index, 503

Oatmeal, ash constituents of, 475 composition of, 490 food content of, 481 fuel value of, 468, 490 nutrient value of, 468 standard portion of, 481

Oatmeal cookies, preparation of, 106

Oats, composition of, 490 fuel value of, 490 vitamines in, 496

Oat water, preparation of, 141

Obese women, Rose's reducing diet for, 431, 432

Obesity, 424 allowable foods in, 429 amount of food to be taken in, 431 Banting's method in, 426, 427 cures for, 425, 426 dietetic treatment of, 426, 429, 446 diets for, 63, 426 Ebstein's method in, 429 exercise in, 426 in gout, 419 limiting fluids in, 426 massage in, 425 menus for, 430, 435, 436, 437 Oertel's method for, 427 Proudfit's menu for, 429, 433, 434 Rose's diet for, 431, 432

Oertel's method in obesity, 427

Oils, vitamines in, 497, 498

Okra, ash constituents of, 475 composition of, 490 fuel value of, 468, 490 nutrient value of, 468

Oleo, vitamines in, 497, 498

Olives, ash constituents of, 475 composition of, 490 fuel value of, 468, 490 nutrient value of, 468

Olive oil, composition of, 490 fuel value of, 490

Olmstead bran cakes, preparation of, 148

Onion, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 496

Operations, diet in relation to, 312

Orange, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 497

Orangeade, preparation of, 96

Orange charlotte, preparation of, 138, 162

Orange ice, preparation of, 136, 137, 161

Orange jelly, preparation of, 135, 160

Orange rice custard, preparation of, 108

Orange tapioca, preparation of, 106

Organic acids, 13

Over-dilution of infant's food, 232

Over-feeding of infants and children, 243

Oxidases, 171

Oxtail soup, fuel value of, 468 nutrient value of, 468

Oyster broth, preparation of, 119

Oyster soup, preparation of, 94

Oysters, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481

Pancreas, vitamines in, 496

Panopepton, composition of, 492 fuel value of, 492

Panopepton eggnog, preparation of, 99

Paprika, ash constituents of, 475

Parsley butter, preparation of, 154

Parsnips, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 496

Pasteurization, 85, 211

Pea soup, fuel value of, 468 nutrient value of, 468

Peaches, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481

Peanut butter, composition of, 492 fuel value of, 492

Peanuts, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 497

Pears, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 497

Pear juice, ash constituents of, 475

Peas, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 468, 492 nutrient value of, 468 standard portion of, 481 vitamines in, 496, 497

Pecans, ash constituents of, 475 composition of, 492 food content of, 481 fuel value of, 492 standard portion of, 481

"Pelidisi," the, 503

Pelidisi chart, 502

Pellagra, dietetic treatment in, 455, 456, 459

Peppers, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 469, 492 nutrient value of, 469

Pepsin, 171

Peptonized milk, preparation of, 88

Peptonized milk punch, preparation of, 89

Peptonoids, dry, composition of, 488 fuel value of, 488 liquid, composition of, 490 fuel value of, 490

Percentage calculations, 79, 229

Perch, _see_ Fish

Persimmons, ash constituents of, 476 fuel value of, 469 nutrient value of, 469

Phosphoproteins, 21

Phosphorized fats, 15

Phosphorus, 27, 186 requirements in pregnancy and lactation, 191 sources of in food, 5

Pies, fuel value of, 469 nutrient value of, 469

Pig heart, vitamines in, 496

Pineapple, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 469, 492 nutrient value of, 469 standard portion of, 481

Pineappleade, preparation of, 97

Pine nuts, fuel value of, 469 nutrient value of, 469

Pistachios, fuel value of, 469 nutrient value of, 469

Placenta, vitamines in, 496

Plums, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 469, 492 nutrient value of, 469 standard portion of, 481

Pneumonia, 306, 311 convalescent diet in, 307 diet schedules for, 307 dietetic treatment in, 306, 307, 311

Poached eggs, preparation of, 101

Poaching, 71

Poisoning, food, 66, 451

Polysaccharides, 8, 11

Pomegranates, ash constituents of, 476 fuel value of, 469 nutrient value of, 469

Pork, 116, and _see_ Meat fuel value of, 469 nutrient value of, 469 vitamines in, 498

Port wine, composition of, 492 fuel value of, 492

Postoperative feeding, 316, 319, 320

Potassium, sources of in food, 6

Potato chips, fuel value of, 469 nutrient value of, 469

Potatoes, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 469, 492 nutrient value of, 469 standard portion of, 481 vitamines in, 496

Potatoes stuffed with meat, preparation of, 130

Poultry, 112, and _see_ Meats

Pregnancy, 191 albuminuria in, 197 diet in, 192, 193, 194, 196, 197 nutritional disturbances in, 191

Premature infants, dilution of food for, 225 energy requirements of, 224 feeding of, 224, 225, 229

Pre-operative feeding, 312, 318, 320

Presbyterian Hospital diet list in typhoid fever, 292

Protein milk, preparation of, 142

Proteins, 17 alcohol-soluble, 21 calories in, 38 classification of, 19 composition of, 18 conjugated, 21 construction of, 19 effect of heat upon, 22, enzymes acting upon, 171 excess of in infant's and children's food, 234 fate of, 183 function of in body, 23 metabolism, 183 in nephritis, 343 rate of digestion of, 173 requirements in body, 50 sources of, 4 tolerance of in diabetes, 381

Proudfit's menu for obesity, 429 reducing diet for obesity, 433, 434

Prune fig whip, preparation of, 139

Prunes, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 469, 492 nutrient value of, 469 standard portion of, 481

Prunes and figs, preparation of, 143

Prune whip, preparation of, 139

Ptomaines, 66 poisoning by, 451 dietetic treatment for, 451, 452

Ptyalin, 171

Pumpkins, ash constituents of, 476 fuel value of, 469 nutrient value of, 469

Punch, milk, preparation of, 88

Purin bases, 184 content of food, 421

Purin-free diet, 63 in gout, 419

Purins, enzymes acting upon, 171

Quail, composition of, 492 fuel value of, 492

Radishes, ash constituents of, 476 food content of, 481 fuel value of, 469 nutrient value of, 469 standard portion of, 481

Raisins, ash constituents of, 476 composition of, 492 fuel value of, 469, 476 nutrient value of, 469 vitamines in, 497

Raspberries, ash constituents of, 476 composition of, 492 fuel value of, 470, 492 nutrient value of, 470

Rectal feeding, 60, 61, 315

Respiratory tract, diseases of, 301

Requirements, basal, 42

Rhubarb, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 470, 492 nutrient value of, 470 standard portion of, 481

Rice, ash constituents of, 476 composition of, 492 food content of, 481 fuel value of, 470, 492 nutrient value of, 470 preparation of, 104 standard portion of, 481 vitamines in, 496

Rice custard, preparation of, 108

Rickets, 241 calcium retention in, 241 dietetic treatment of, 241

Roast chicken, preparation of, 122

Roast duck, preparation of, 122

Roast turkey, preparation of, 122

Roasting, 71

Romaine, ash constituents of, 476

Rose's reducing diet for obese women, 431, 432

Rum, composition of, 492 fuel value of, 492

Rutabaga, ash constituents of, 476 vitamines in, 496

Rye, and _see_ Bread, and Flour ash constituents of, 476 vitamines in, 497

Saccharine, test for, 69

Salad, egg, preparation of, 154

Salads, fruit, preparation of, 131 vegetable, preparation of, 131

Saline solution, normal, 146

Saliva, 172

Salivary digestion, 172

Salisbury steak, preparation of, 149

Salmon, and _see_ Fish composition of, 492 fuel value of, 470, 492 nutrient value of, 470

Salmon, molded, preparation of, 150

Salt, elimination of in nephritis, 340

Salt content of foods, 358, 359, 360

Salt-free diet, 63

Salt-poor diet for nephritis, 341

Saltines, composition of, 492 fuel value of, 492

Sapota, ash constituents of, 476

Sardines, composition of, 492 fuel value of, 492

Sauce for puddings, preparation of, 111, 112

Sausage, fuel value of, 470 nutrient value of, 470

Sauteing, 71

Scalloped potatoes, preparation of, 131

Scurvy, 240 treatment of, 240

Secretin, 174

Secretory cells, distribution of, 169

Secretory processes disturbed in diseases of stomach, 246

Seeds, vitamines in, 497

Semi-solid diet, 62

Serving meals, suggestions for, 56, 66

Shad, composition of, 494 fuel value of, 470, 494 nutrient value of, 470

Shellfish, 112, and _see_ Meats

Sherry wine, composition of, 494 fuel value of, 494

Shredded wheat, ash constituents of, 476 food content of, 481 fuel value of, 470 nutrient value of, 470 standard portion of, 481

Shrimp, ash constituents of, 476

Silver, 64

Simmering, 70

Singer's enema, preparation of, 146

Sippi diet, in gastric ulceration, 256

Snow-balls, preparation of, 108

Snow pudding, preparation of, 139, 159

Soap stools, 233

Sodium, sources of in food, 6

Soft-cooked eggs, 100

Soft custard, preparation of, 102

Soups, ash constituents of, 476 preparation of, 118

Soya manna muffins, preparation of, 148

Soya meal and bran muffins, preparation of, 157

Spanish cream, preparation of, 158

Special diets, 62, 63

Spice cookies, preparation of, 152

Spinach, ash constituents of, 476 composition of, 494 fuel value of, 470, 494 nutrient value of, 470 vitamines in, 496

Spinach and egg salad, preparation of, 147

Spinach soup, preparation of, 152

Sponge pudding, preparation of, 109

Squab, composition of, 494 fuel value of, 494

Squab pie, preparation of, 151

Squash, ash constituents of, 476 composition of, 494 food content of, 481 fuel value of, 470, 494 nutrient value of, 470 standard portion of, 481

Standard broth, preparation of, 118

Standard portion of foods, 40, 478

Starch, excess of in food formulas, 236

Starchy desserts, preparation of, 108

Starvation, in treatment of diabetes, 372

Steaming, 70

Steapsin, 171

Sterilization, 84

Stewed tomatoes on toast, preparation of, 134

Stomach, and _see_ Gastric acid content of, determining, 248 arrangement of food in, 167 diseases of, predisposing factors in, 245 disturbance of motility and tone of, 246 disturbance of secretory processes in, 246 fermentation in, 180 passage of food from, 168 secretion of water in, 174

Strawberries, ash constituents of, 476 composition of, 494 food content of, 481 fuel value of, 470, 494 nutrient value of, 470 standard portion of, 481

Strawberry ice, preparation of, 137

Strawberry juice, composition of, 494 fuel value of, 494

String beans, and _see_ Beans preparation of, 129

Succotash, fuel value of, 470 nutrient value of, 470

Sucrase, 171

Sucrose, 8, 10

Suet, composition of, 494 fuel value of, 494

Sugar, adjusting of, in food formulas, 235 composition of, 494 fuel value of, 470, 494 in infant feeding, 207 in urine, in diabetes, 371 tests for, 328, 330, 331 nutrient value of, 470

Sugar-free milk, 162

Sugar-splitting enzymes, 171

Sulphur, sources of in food, 6

Sunflower seeds, vitamines in, 497

Sunshine cake, preparation of, 110

Sweetbreads, composition of, 494 fuel value of, 494 preparation of, 123 vitamines in, 496

Tallow, vitamines in, 498

Tamarind, ash constituents of, 476

Tapioca, ash constituents of, 477 composition of, 494 food content of, 482 fuel value of, 494 standard portion of, 482

Tapioca custard, preparation of, 109

Test meals, 250

Thermometry, 80

Thirst, in nephritis, 343 in typhoid fever, 299

Thymus, vitamines in, 496

Timothy, vitamines in, 498

Toast, composition of, 494 fuel value of, 494 preparation of, 105

Tomatoes, ash constituents of, 477 composition of, 494 food content of, 482 fuel value of, 470, 494 nutrient value of, 470 standard portion of, 482 vitamines in, 497

Tomato aspic, preparation of, 154

Tomato bisque, preparation of, 152

Tomato jelly, preparation of, 132

Tomato juice, ash constituents of, 477

Tomato salad, preparation of, 131, 132

Tomato stuffed with rice, preparation of, 133

Tonsillitis, dietetic treatment of, 309, 310

Toxins, elimination of, 323

Tray, 64 arranging, 65

Trout, composition of, 494 fuel value of, 494

Truffles, ash constituents of, 477

Trypsin, 171, 174

Tuberculosis, 301, 305 dietetic treatment in, 302 high calorie diet in, 304 reenforcing the diet in, 306 schedule of diets in, 307

Tuna, fuel value of, 470 nutrient value of, 470

Tuna fish salad, preparation of, 154

Turkey, composition of, 494 fuel value of, 470, 494 nutrient value of, 470 selection of, 114

Turnips, ash constituents of, 477 composition of, 494 food content of, 482 fuel value of, 470, 494 nutrient value of, 470 standard portion of, 482

Turnip tops, ash constituents of, 477

Typhoid fever, 288, 297 absorption of food in, 290, 297 acidosis in, 299 care of mouth in, 299 Coleman's high calorie diet in, 289, 291, 294, 295, 298, 299 energy expenditures in, 288, 297 energy requirements in, 289, 297 essential points in dietary, 297 hemorrhage in, 296, 298 high calorie diet in, 289, 291, 294, 295, 298, 299 idiosyncrasies in, 300 increasing diet in, 290, 300 liquid diet in, 290, 293 milk diet in, 291, 298 Presbyterian Hospital diet list for, 292 rate of metabolism in, 297 reenforcing diet in, 300 semi-solid diet in, 293 soft diet in, 293 thirst in, 299 tympanites in, 290 varying diet in, 292

Under-dilution of infants' foods, troubles due to, 232

Under-feeding in infants and children, 243

Urea and salt test, 351

Uremia, 353, 361

Uremic poisoning, 361

Uric acid, 324 elimination of, 417 formation of, 184 source of, 417

Urinalysis, 323

Urine, acetone in, test for, 333 albumin in, tests for, 333 analysis of, 323, 324 collection of, 326, 334 diacetic acid in, test for, 332 diseases in which it is diminished, 326 effect of food upon, 326 examination of, 323, 324 in diabetes, 328, 329, 330, 371, 401, 402 indican in, test for, 334 preserving, 335 sugar in, tests for, 328, 329, 330, 331

Utensils, care of, 76

Vanilla ice cream, preparation of, 91

Veal, 112, 114, and _see_ Meats composition of, 494 cuts of, 117 food content of, 482 fuel value of, 470, 494 method of preparation, 117 nutrient value of, 470 standard portion of, 482

Veal bird, preparation of, 150

Veal broth, preparation of, 118

Veal cutlets, preparation of, 124

Vegetable oils, vitamines in, 498

Vegetable salads, preparation of, 131

Vegetable soups, fuel value of, 471 nutrient value of, 471 preparation of, 223

Vegetables, preparation of, 126, 128, 153 vitamines in, 496

Vinegar, ash constituents of, 477

Vitamines, 29 fat soluble A, 15 in foods, 496, 497, 498 functions of, 30, 31 in foods, 496, 497, 498 requirements of in body, 52 source of in foods, 6, 7 water soluble B, 31 in foods, 496, 497, 498 water soluble C, 33 in foods, 496, 497, 498

Walnuts, ash constituents of, 477 composition of, 494 food content of, 482 fuel value of, 471, 494 nutrient value of, 471 standard portion of, 482 vitamines in, 498

Water, 24 absorption of, 177 administration of to infants, 229 as a fat maker, 425 as a stimulant to gastric secretion, 253 excretion of, 324 factors determining amount needed, 25 function of, 24 sources of in foods, 5

Water soluble B, 31 effect of alkalies upon, 32 effect of heat upon, 32 functions of, 31 in foods, 6, 496, 497, 498

Water soluble C, 33 effect of heat upon, 33 in foods, 7, 496, 497, 498

Water-cress, ash constituents of, 477

Water ices, preparation of, 136

Watermelon, ash constituents of, 477 composition of, 494 food contents of, 482 fuel value of, 471, 494 nutrient value of, 471 standard portion of, 482

Weights and measures, 77 household, 78 metric, 77

Weights and heights of children, 49, 499, 500, 501

Wet nurses, 229

Wheat, ash constituents of, 477 composition of, 494 fuel value of, 471, 494 nutrient value of, 471 vitamines in, 497

Whey, 83 ash constituents of, 477 composition of, 494 fuel value of, 494 vitamines in, 498

Whey mixtures, 226

Whitefish, composition of, 494 fuel value of, 471, 494 nutrient value of, 471

Whortleberries, ash constituents of, 477

Widal's diet in nephritis, 341

Wine, ash constituents of, 477

Wine jelly, preparation of, 136, 160, 161

Wine panada, preparation of, 105

Wine sauce, preparation of, 111

Work, influence of upon food requirements, 43

Yeast, vitamines in, 498

Zwieback, composition of, 494 fuel value of, 471, 494 nutrient value of, 471

Transcriber's Note

Minor punctuation errors have been repaired. Hyphenation and accent usage has been made consistent.

There are some errors in calculation in places; these have been preserved as printed. For example, addition errors in the table on pp. 377-8.

Variable spelling is preserved as printed (e.g. sirup and syrup).

12 M. has been used inconsistently, to indicate either 12 Midnight or 12 Midday. It has been preserved as printed in all cases.

Calorie count or separate ingredients lists are omitted from some recipes; these are left as printed.

The 'Eggs' section, starting on page 95, has no recipes included. However, the following 'Fruit Beverages' section has a large number of egg recipes included in it. Whether this was an error or intentional is unclear, so the sections and ordering of recipes have been preserved as they appeared in the original publication.

The recipe for Foamy Sauce appears twice, once each on page 111 and 112. There is no apparent difference apart from the calorie amount. Both versions have been left in place.

The recipe for Sauce for Puddings (page 112) appears identical to the recipe for Wine or Fruit Sauce (page 111), except for the recipe name and calorie amounts. Both versions have been left in place.

The table heading on page 117 refers to cuts of lamb and mutton, while the table itself refers to lamb and veal. This has been left as printed.

There are two instances of a recipe called Beef Juice, on pages 119 and 141. Both have been left in place as printed.

The following amendments have been made:

Page 30--Mellanbly amended to Mellanby--"Mellanby of England believes the "A" vitamine to be a factor ..."

Page 31--or amended to of--"Effect of Heat on the "A" Vitamine."

Page 77--the first reference to centigram has been amended from c. to cgm.

Page 80--in amended to is--"... that every Fahrenheit degree is 9/5 times as large ..."

Page 92--erroneous 'or' removed from second malted milk recipe (original called for either milk and water or salt).

Page 111--omitted word 'juice' added to ingredients list in Wine or Fruit Sauce recipe.

Page 125--omitted subheading for Fish added.

Page 128--repeated heading 'Vegetables and Fruits' removed.

Page 131--omitted 'or' added to dressing options in Tomato (No. 1) recipe.

Page 134--in the ingredients for French Dressing, paprika amended to salt, to follow the recipe.

Page 145--superfluous 'and' deleted between paragraph starting "1/2 cup raisins ..." and paragraph starting "Cream butter and sugar ..."

Page 146--chlorid amended to chloride--"1 dram sodium chloride (common salt)"

Page 146, footnote--Ellithorp amended to Ellithorpe-- "Courtesy of Misses Foley and Ellithorpe, Dieticians."

Page 147--agar gar amended to agar-agar--"1 tsp. or 7 gms. agar-agar"

Page 156--superfluous 'grams' removed following calorie count in Casoid Flour and Bran Muffins recipe.

Page 156--omitted ', trace;' added to carbohydrate quantity for one muffin in the Casoid Flour and Bran Muffins recipe.

Page 157--omitted 'protein,' added to 2 grams quantity for one muffin in the Soya Meal and Bran Muffins recipe.

Page 172--dioxid amended to dioxide--"Those which produce carbon dioxide without the use ..."

Page 194--grapefuit amended to grapefruit--"... dates, figs, or grapefruit, stewed or raw."

Page 213--proced amended to proceed--"... we will proceed with the method itself."

Page 219--zweiback amended to zwieback--"... pieces of stale bread, toast or zwieback."

Page 241--Mellenby amended to Mellanby--"Mellanby of England claims that the oil owes its curative ..."

Page 244f--empysema amended to emphysema--"... broncho-pneumonia, acute emphysema and collapse of the lung ..."

Page 259--"Soft-cooked egg (1)" has been amended to "1 soft-cooked egg" in the 11 A.M. section of the Seventh Day diet, for consistency with other entries.

Page 272--omitted heading 'BREAKFAST' added.

Page 281--tonsilitis amended to tonsillitis--"... as accompany colds, tonsillitis, chicken pox ..."

Page 337--omitted 'of' added--"... the end-products of the nitrogenous foods ingested, ..."

Page 349--grams amended to c.c.--"Supper 5 P.M. ... 200 c.c. ..."

Page 385--Huntly amended to Huntley (Breakfast biscuit entry on table).

Page 407--bilous amended to bilious--"In certain individuals beer will induce a bilious attack."

Page 435--supportting amended to supporting--"... which have been deprived of the supporting fat."

Page 476--Sapato amended to Sapota (in table).

Page 481--Horlick amended to Horlick's (milk powder entry in table).

Page 519--The index entry for Organic acids originally followed Over-feeding of infants and children. It has been moved to the correct place.

Page 523--The index entry for Utensils originally followed Under-feeding in infants and children. It has been moved to the correct place.

End of Project Gutenberg's Dietetics for Nurses, by Fairfax T. Proudfit