CHAPTER XXIII_Dietetics for Nurses

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.

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

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

average E.P. | 15.9 | 28.2 | -- | 1440 | 32

A.P. | 13.8 | 24.8 | -- | 1262 | 36

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

lean E.P. | 18.9 | 12.2 | -- | 842 | 54

A.P. | 14.7 | 9.5 | -- | 655 | 69

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

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

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

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

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

baker's grade | 13.3 | 1.5 | 72.7 | 1623 | 28

wheat, straight grade | 10.8 | 1.1 | 74.8 | 1608 | 28

high and medium | 11.4 | 1.0 | 75.1 | 1610 | 28

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

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

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

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

(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

medium E.P. | 16.6 | 30.1 | -- | 1530 | 30

A.P. | 13.4 | 24.2 | -- | 1230 | 37

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

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

canned | 2.9 | -- | .5 | 62 | 735

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

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

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

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 |

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 | -- | -- | --

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

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 | --

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

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

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

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 | --

Flaxseed | .204 | .252 | .901 | .050 | .627 | .022 | .170 | --

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

Gluten feed | .247 | .221 | .250 | .420 | .542 | .090 | .558 | --

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 | -- | --

Hazelnuts | .287 | .140 | .618 | .019 | .354 | .067 | .198 | .0041

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

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

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

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)

solid | .085 | .363 | 7.347 |2.394 |2.800 | 3.117 | -- | --

Meat peptone | .025 | .124 | 2.440 | .641 |1.130 | .561 | .222 | --

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 | --

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

fresh | .006 | .010 | (.139)| -- | .026 | .013 | .014 | .0004

dry | .440 | .156 | 1.140 | .131 | .188 | .312 | -- | --

dry | .425 | .113 | -- | -- | .233 | .029 | -- | --

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

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

(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

Sapota | .026 | .008 | .179 | -- | .006 | .087 | -- | --

wheat | .041 | .144 | -- | -- | .324 | -- | -- | .0045

Shrimp | .096 | -- | -- | -- | -- | -- | -- | --

Soup, canned | .036 | -- | .033 | -- | .030 | -- | -- | --

vegetable | .025 | .013 | .101 | -- | .038 | -- | .025 | --

Spinach | .067 | .037 | .774 | .125 | .068 | .074 | .038 | .0036

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 | --

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

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 | ?

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

------------------+-------------------+-----+-----+-----+----+-----+------

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

| 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

| long, 15.9 oz. |32.4 | 8.1 |1.29 |.122| .177|.0045

| | | | | | |

| 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

| pieces, 8.5 oz. |22.4 | 5.6 | .89 |.110| .126|.0027

dried |2 tbs., 1 oz. |26.0 | 6.5 |1.4 |.047| .137|.0020

| diam., 7 oz. |14.0 | 3.5 |0.56 |.064| .084|.0013

| 3 x 3 x 1-1/2 | | | | | |

| in., 2 oz. |48.0 |12.0 |1.92 |.007| .129|.0018

| 5 x 2-1/2 x 1/4 | | | | | |

| in., 1.6 oz. |30.0 | 7.5 |1.6 |.004| .081|.0011

| 0.5 oz. | 1.6 | 0.4 | .064|.002| .002|.00003

| 11.2 oz. |20.4 | 5.1 |0.89 |.143| .092|.0035

| 10.5 oz. | 9.6 | 2.4 |0.384|.124| .101|.0013

| 11.5 oz. |23.6 | 5.9 |0.944|.403| .200|.0020

| pieces | 5.2 | 1.3 |0.20 |.421| .201|.0027

| 7.6 oz. |79.2 |19.8 |3.16 |.285| .282|.0097

| (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

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

| 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

| | | | | | |

| 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

| 2.4 oz. |90.4 |22.6 |3.61 |.025| .259|.0012

Fish, oily | |53.2 |13.3 |2.12 |.015| .153|.0007

| 1.1 oz. | 5.6 | 1.4 | .224|.051| .037|.0010

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

| 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

| | | | | | |

| 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

| 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

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. | | | | | |

| 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

| 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

| thick, 8.2 oz. | 3.6 | 0.9 | |.041| .064|.0012

| 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

| 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

| 15.5 oz. |16.0 | 4.0 |0.64 |.050|.113 |.0018

| cubes, 13.0 oz. |13.2 | 3.3 |0.52 |.161|.117 |.0013

| | | | | | |

| 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

==================+===================+=====+=====+=====+====+=====+======

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

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}

____________________

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