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diff --git a/26058-h/26058-h.htm b/26058-h/26058-h.htm new file mode 100644 index 0000000..2bf780c --- /dev/null +++ b/26058-h/26058-h.htm @@ -0,0 +1,4960 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of The Starvation Treatment of Diabetes, by Lewis Webb Hill and Rena S. Eckman + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + p.subhead1 { font-size: 120%; + text-align: center; + font-weight: bold;} + + + p.subhead2 { font-size: 110%; + text-align: center; + font-weight: bold;} + + p.subhead3 { font-size: 80%; + text-align: center; + } + + p.recipe { font-weight: bold; margin-top: 2em;} + + .padtop {margin-top: 4em;} + + td.tl {text-align: left;} + td.tr {text-align: right;} + + .blockquot{margin-left: 5%; margin-right: 10%;} + + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .u {text-decoration: underline;} + + .caption {font-weight: bold;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + .footnotes {border: dashed 1px;} + .footnote {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} + .footnote .label {position: absolute; right: 84%; text-align: right;} + .fnanchor {vertical-align: super; font-size: .8em; text-decoration: none;} + + .poem {margin-left:10%; margin-right:10%; text-align: left;} + .poem br {display: none;} + .poem .stanza {margin: 1em 0em 1em 0em;} + .poem span.i0 {display: block; margin-left: 0em; padding-left: 3em; text-indent: -3em;} + .poem span.i2 {display: block; margin-left: 2em; padding-left: 3em; text-indent: -3em;} + .poem span.i4 {display: block; margin-left: 4em; padding-left: 3em; text-indent: -3em;} + // --> + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of The Starvation Treatment of Diabetes, by +Lewis Webb Hill and Rena S. Eckman + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Starvation Treatment of Diabetes + +Author: Lewis Webb Hill + Rena S. Eckman + +Release Date: July 14, 2008 [EBook #26058] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES *** + + + + +Produced by Stacy Brown, Bryan Ness and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +book was produced from scanned images of public domain +material from the Google Print project.) + + + + + + +</pre> + + + + + + + + +<h1>THE<br /> +STARVATION TREATMENT<br /> +OF DIABETES</h1> + +<p class="subhead2 padtop"><span class="smcap">With a Series of Graduated Diets<br /> +used at the</span></p> + +<p class="subhead2">MASSACHUSETTS GENERAL HOSPITAL</p> + +<p class="subhead3 padtop">by</p> + +<h2>LEWIS WEBB HILL, M.D.</h2> +<p class="subhead2"><i>Children's Hospital, Boston</i></p> + +<p class="subhead3"><span class="smcap">and</span></p> + +<h2>RENA S. ECKMAN</h2> +<p class="subhead2"><i>Dietitian, Massachusetts General Hospital, Boston</i></p> + +<p class="subhead2 padtop"><span class="smcap">With an Introduction by</span></p> +<p class="subhead2">RICHARD C. CABOT, M.D.</p> + +<p class="subhead3 padtop"><i>Second Edition</i></p> + +<p class="subhead2 padtop"><span class="smcap">Boston, Mass.</span><br /> +W. M. LEONARD<br /> +1916</p> + + + +<hr style="width: 65%;" /> + +<p class="subhead3"><span class="smcap">Copyrighted 1915</span><br /> +<span class="smcap">by</span><br /> +<span class="smcap">W. M. Leonard</span><br /> +<br /> +Second Edition +First Edition Printed August, 1915<br /> +Second Edition Printed January, 1916<br /> +Second Edition Reprinted April, 1916</p> + + + +<hr style="width: 65%;" /> +<h2>INTRODUCTION.</h2> + + +<p>Although Dr. Allen's modifications of the classical treatment of +saccharine diabetes have been in use only for about two years in the +hands of their author, and for a much shorter time in those of other +physicians, it seems to me already clearly proven that Dr. Allen has +notably advanced our ability to combat the disease.</p> + +<p>One of the difficulties which is likely to prevent the wide adoption +of his treatment is the detailed knowledge of food composition and +calorie value which it requires. Dr. Hill's and Miss Eckman's little +book should afford substantial aid to all who have not had opportunity +of working out in detail the progressive series of diets which should +be used after the starvation period. These diets, worked out by Miss +Eckman, head of the diet kitchen at the Massachusetts General +Hospital, have seemed to me to work admirably with the patients who +have taken them, both in hospital and private practice. The use of +thrice boiled vegetables, as recommended by Dr. Allen, seems to be a +substantial step in advance, giving, as it does, a considerable bulk +of food without any considerable carbohydrate portion, and with the +semblance of some of the forbidden vegetables.</p> + +<p>It is, of course, too early to say how far reaching and how permanent +the effects of such a diet will be in the severe and in the milder +cases of diabetes. All we can say is that thus far it appears to work +admirably well. To all who wish to give their patients the benefit of +this treatment I can heartily recommend this book.</p> + +<p style="text-align: right;"><span class="smcap">Richard C. Cabot.</span></p> + + + +<hr style="width: 65%;" /> +<h2>PREFACE TO FIRST EDITION.</h2> + + +<div class="blockquot"><p>The purpose of this little book is to furnish to the general +practitioner in compact form the details of the latest and most +successful treatment of diabetes mellitus.</p> + +<p>The "starvation treatment" of diabetes, as advanced by Dr. Frederick +M. Allen of the Rockefeller Institute Hospital, is undoubtedly a most +valuable treatment. At the Massachusetts General Hospital it has been +used for several months with great success, and it is thought worth +while to publish some of the diets, and details of treatment that have +been used there, as a very careful control of the proteid and +carbohydrate intake is of the utmost importance if the treatment is to +be successful. In carrying out the Allen treatment the physician must +think in grams of carbohydrate and proteid—it is not enough simply to +cut down the supply of starchy foods; <i>he must know approximately how +much carbohydrate and proteid his patient is getting each day</i>. It is +not easy for a busy practitioner to figure out these dietary values, +and for this reason the calculated series of diets given here may be +of service. The various tests for sugar, acetone, etc., can, of +course, be found in any good text-book of chemistry, but it is thought +worth while to include them here for the sake of completeness and +ready reference. The food table covers most of the ordinary foods.</p> + +<p>We wish to thank Dr. Roger I. Lee and Dr. William H. Smith, visiting +physicians, for many helpful suggestions.</p></div> + + + +<hr style="width: 65%;" /> +<h2>PREFACE TO SECOND EDITION.</h2> + + +<div class="blockquot"><p>The Authors beg to thank the Profession for the cordial reception +given the first edition of this book. The present edition has been +revised and enlarged, with the addition of considerable new material +which we hope will be of use.</p> + +<p><span class="smcap">January, 1916.</span></p></div> + + + +<hr style="width: 65%;" /> +<h2>DETAILS OF TREATMENT.</h2> + + +<p>For forty-eight hours after admission to the hospital the patient is +kept on ordinary diet, to determine the severity of his diabetes. Then +he is starved, and no food allowed save whiskey and black coffee. The +whiskey is given in the coffee: 1 ounce of whiskey every two hours, +from 7 <span class="smcap">a.m.</span> until 7 <span class="smcap">p.m.</span> This furnishes roughly about 800 calories. +The whiskey is not an essential part of the treatment; it merely +furnishes a few calories and keeps the patient more comfortable while +he is being starved. If it is not desired to give whiskey, bouillon or +any clear soup may be given instead. The water intake need not be +restricted. Soda bicarbonate may be given, two drachms every three +hours, if there is much evidence of acidosis, as indicated by strong +acetone and diacetic acid reactions in the urine, or a strong acetone +odor to the breath. In most cases, however, this is not at all +necessary, and there is no danger of producing coma by the starvation. +This is indeed the most important point that Dr. Allen has brought out +in his treatment. At first it was thought best to keep patients in bed +during the fast, but it is undoubtedly true that most patients do +better and become sugar-free more quickly if they are up and around, +taking a moderate amount of exercise for at least a part of the day. +Starvation is continued until the urine shows no sugar. (The daily +weight and daily urine examinations are, of course, recorded.) The +disappearance of the sugar is rapid: if there has been 5 or 6 per +cent., after the first starvation day it goes down to perhaps 2 per +cent., and the next day the patient may be entirely sugar-free or +perhaps have .2 or .3 per cent. of sugar. Occasionally it may take +longer; the longest we have starved any patient is four days, but we +know of obstinate cases that have been starved for as long as ten or +eleven days without bad results. The patients tolerate starvation +remarkably well; in no cases have we seen any ill effects from it. +There may be a slight loss of weight, perhaps three or four pounds, +but this is of no moment, and indeed, Allen says that a moderate loss +of weight in most diabetics is to be desired. A moderately obese +patient, weighing say 180 pounds, may continue to excrete a small +amount of sugar for a considerable period if he holds this weight, +even if he is taking very little carbohydrate; whereas, if his weight +can be reduced to 170 or 160, he can be kept sugar-free, with ease, on +the same diet. <i>This is very important: reduce the weight of a fat +diabetic, and keep it reduced.</i></p> + +<p>We have not found that the acetone and diacetic acid output behaves in +any constant manner during starvation; in some cases we have seen the +acetone bodies disappear, in others we have seen them appear when they +were not present before.</p> + +<p>Their appearance is not necessarily a cause for alarm. The estimation +of the ammonia in the urine is of some value in determining the amount +of acidosis present, and this can readily be done by the simple +chemical method given below. If the 24-hourly ammonia output reaches +over 3 or 4 grams, it means that there is a good deal of +acidosis—anything below this is not remarkable. More exact methods of +determining the amount of acidosis are the determination of the ratio +between the total urinary nitrogen and the ammonia, the quantitation +of the acetone, diacetic acid and oxy-butyric acid excreted, and the +carbon dioxide tension of the alveolar air. These are rather +complicated for average clinical use, however.</p> + +<p>When the patient is sugar-free he is put upon a diet of so-called "5% +vegetables," <i>i.e.</i> vegetables containing approximately 5% +carbohydrate. It is best to boil these vegetables three times, with +changes of water. In this way their carbohydrate content is reduced, +probably about one-half. A moderate amount of fat, in the form of +butter, can be given with this vegetable diet if desired. The amount +of carbohydrate in these green vegetables is not at all +inconsiderable, and if the patient eats as much as he desires, it is +possible for him to have an intake of 25 or 30 grams, which is +altogether too much; the first day after starvation the carbohydrate +intake should not be over 15 grams. Tables No. 1 and No. 2 represent +these vegetable diets. The patient is usually kept on diet 1 or 2 for +one day, or if the case is a particularly severe one, for two days. +The day after the vegetable day, the protein and fat are raised, the +carbohydrate being left at the same figure (diets 2, 3 and 4). No +absolute rule can be laid down for the length of time for a patient to +remain on one diet, but in general we do not give the very low diets +such as 2, 3 and 4, for more than a day or two at a time. <i>The diet +should be raised very gradually</i>, and it is not well to raise the +protein and carbohydrate at the same time, for it is important to know +which of the two is causing the more trouble. The protein intake may +perhaps be raised more rapidly than the carbohydrate, but an excess of +protein is very important in causing glycosuria, and for this reason +the protein intake must be watched as carefully as the carbohydrate. +With adults, it is advisable to give about 1 gram of protein per +kilogram of body weight, if possible; with children 1.5 to 2 grams. It +will be noticed that the diets which follow contain rather small +amounts of fat, a good deal less than is usually given to diabetics. +There are two reasons for this: In the first place, <i>we do not want +our diabetics, our adults, at any rate, to gain weight; and in the +second place acidosis is much easier to get rid of if the fat intake +is kept low</i>. If the fat values given in the diets are found too low +for any individual case, fat can very easily be added in the form of +butter, cream or bacon. Most adults do well on about 30 calories per +kilogram of body weight; children of four years need 75 calories per +kilogram, children of eight years need 60, and children of twelve +years need 50.</p> + +<p>If sugar appears in the urine during the process of raising the diet, +we drop back to a lower diet, and if this is unavailing, start another +starvation day, and raise the diet more slowly. But it will be found, +if the diet is raised very slowly, sugar will not appear. It is not +well to push the average case; if the patient is taking a fair diet, +say protein 50, carbohydrate 50 and fat 150, and is doing well, +without any glycosuria, it is not desirable to raise the diet any +further. The caloric intake may seem rather low in some of these +diets, but it is surprising to see how well most patients do on 1500 +or 2000 calories.</p> + +<p>It will be seen that the treatment can be divided into three stages:</p> + +<p>(1) The stage of starvation, when the patient is becoming sugar-free.</p> + +<p>(2) The stage of gradually working up the diet to the limit of +tolerance.</p> + +<p>During the first two stages a daily weight record should be kept, and +the urine should be examined every day. The patient should, of course, +be under the immediate supervision of the physician during these two +stages. It is always well to discharge a patient on a diet somewhat +under his tolerance, if possible.</p> + +<p>(3) The stationary stage, when the diet is kept at a constant level. +The patient is at home and going about his business. Most patients may +be taught to test their own urine, and they should do this every other +day. If there is sugar in the urine, the patient should go back to a +lower diet, and if he cannot be made sugar-free this way, he should be +starved again. A semi-starvation day of 150 grams of vegetables, once +a week, whether or no the urine contains sugar, is of value for the +purpose of keeping well within the margin of safety and of reminding +the patient that he is on a strict diet.</p> + +<p><i>It is very important for a diabetic to take a considerable amount of +exercise: he can utilize his carbohydrate better, if he does.</i></p> + +<p>If this treatment is to be successful, it is absolutely necessary for +the patient to adhere very strictly to the diets, and to measure out +everything very carefully; the meat especially should be weighed.</p> + +<p>It will be noticed that in some cases the calories in the diets do not +tally exactly with the protein, fat and carbohydrate values. The +reason for this is that for the sake of convenience the calories have +been given in round numbers—5 or ten calories one way or the other +makes no difference.</p> + +<p>The essential points brought out by Allen's treatment are as follows:</p> + +<p>(1) It is not dangerous to starve a diabetic, and two or three days of +starvation almost always make a patient sugar-free, thus saving a good +deal of time, as contrasted with the old treatment of gradually +cutting down the carbohydrate.</p> + +<p>(2) It is not desirable for all diabetics to hold their weight. Some +cases may do much better if their weight is reduced ten, fifteen, or +even twenty pounds.</p> + +<p>(3) After starvation, the diet must be raised very slowly, to prevent +recurrence of glycosuria.</p> + +<p>(4) An excess of protein must be regarded as producing glycosuria and +an excess of fat ketonuria, and the protein and fat intake must be +restricted a good deal more than has usually been the custom in +treating diabetes.</p> + + + +<hr style="width: 65%;" /> +<h2><span class="smcap">Case Reports.</span></h2> + + +<p>It is thought worth while, for the sake of illustration, to include a +few case reports. The adults were treated at the Massachusetts General +Hospital, the children at the Children's Hospital.</p> + +<p>Two charts are kept for each case: one a food chart, with the amounts +of the different articles of food taken each day, and the protein, +carbohydrate, fat and caloric value figured out for each foodstuff; +the second (see below) a more general chart, which shows graphically +the progress of the case.</p> + +<p>The first three are cases which were treated first with the old method +of <i>gradually</i> reducing the carbohydrate intake and could never be +made sugar-free, running from 0.1% to 0.2% of sugar. On the new +treatment they responded promptly and were discharged sugar-free.</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 1.</span> A woman of 64, diabetic for two years. She was sent in from +the out-patient department, where she had been receiving a diet of 50 +grams of carbohydrate and 50 grams of protein. On this diet she was +putting out 8 grams of sugar a day with moderately strong acetone and +diacetic acid reactions in her urine. When the carbohydrate was cut in +the ward to 30 grams, she put out 3 grams of sugar a day. She +complained of severe pruritus vulvae. After sixteen days of this +treatment she continued to put out from 0.1% to 0.2% of sugar a day. +Allen's treatment was then started, and after one day of starvation +she was sugar-free and remained so for four days on a diet of +carbohydrate, 20 grams; protein, 30 grams; fat, 150 grams. The +itching had gone. Then the protein was raised to 80 grams, with the +carbohydrate at 20 grams, and she immediately showed 1.5% of sugar. +This is very important; the protein should not be raised too quickly. +This we did not realize in our earlier cases.</p> + +<p>A second starvation day, followed by two vegetable days, and a more +careful raising of the diet—as follows—kept her sugar-free, and she +was discharged so. Her diets were:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Dec. 12.<br /></span> +<span class="i2">Carbohydrate, 20 grams.<br /></span> +<span class="i2">Protein, 30 grams.<br /></span> +<span class="i2">Fat, 150 grams—1500 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Dec. 15.<br /></span> +<span class="i2">Carbohydrate, 30 grams.<br /></span> +<span class="i2">Protein, 30 grams.<br /></span> +<span class="i2">Fat, 200 grams—2000 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Dec. 20.<br /></span> +<span class="i2">Carbohydrate, 30 grams.<br /></span> +<span class="i2">Protein, 40 grams.<br /></span> +<span class="i2">Fat, 180 grams—2000 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Dec. 26.<br /></span> +<span class="i2">Carbohydrate, 40 grams.<br /></span> +<span class="i2">Protein, 40 grams.<br /></span> +<span class="i2">Fat, 180 grams—2000 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Dec. 30.<br /></span> +<span class="i2">Carbohydrates, 50 grams.<br /></span> +<span class="i2">Protein, 50 grams.<br /></span> +<span class="i2">Fat, 180 grams—2000 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Weight on entrance, 119 pounds.<br /></span> +<span class="i0">Weight at discharge, 116 pounds.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 2.</span> A Jew of 49, at entrance had 175 grams of sugar (5.5%), +acetone slight, diacetic acid absent. Treated for three weeks with the +old method, he got down to a diet containing carbohydrate, 15 grams; +protein, 50 grams,—but still put out from 3 to 8 grams of sugar a +day. By the old method we could not do away with the last traces of +sugar.</p> + +<p>The Allen treatment was started with two starvation days. On the +second he was sugar-free—but showed 2.6 grams of sugar the following +day on 12 grams of carbohydrate and 40 grams of protein. (This was one +of the earlier cases when the diet was raised too quickly after +starvation.) After one more starvation day and two vegetable days he +stayed sugar-free while the diet was raised slowly to 30 grams of +carbohydrate and 45 grams of protein, calories about 2000. Discharged +sugar-free on this diet.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Weight at entrance, 109 pounds.<br /></span> +<span class="i0">Weight at discharge, 110 pounds.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 3.</span> A man of 35, a severe diabetic, entered Dec. 28, 1914. He had +been in the hospital the previous July for a month and could never be +made sugar-free with the old method of treatment. At entrance he was +putting out 2.5% of sugar (135 grams) per day with strongly positive +acetone and diacetic acid tests. Two starvation days made him +sugar-free, but we made the mistake of not using twice boiled +vegetables for his vegetable day after starvation. So on this day he +got about 30 grams of carbohydrates, and for a few days he showed from +0.2% to 1% of sugar. Another starvation day was given him and he +became sugar-free. This time his vegetables were closely restricted +and he was given only enough twice-boiled vegetables to provide about +15 grams of carbohydrates. After this the diet was raised very slowly. +He remained sugar-free for three weeks and was discharged so on,</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Carbohydrate, 20 grams.<br /></span> +<span class="i0">Protein, 40 grams.<br /></span> +<span class="i0">Fat, 200 grams.<br /></span> +<span class="i0">At no time did he receive more than 2200 calories.<br /></span> +</div><div class="stanza"> +<span class="i0">Weight at entrance, 139 pounds.<br /></span> +<span class="i0">Weight at discharge, 138 pounds.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p>These three cases were the first ones we tried, and in each one of +them we made the mistake of raising the diet too quickly—either +allowing too many vegetables on the vegetable day, or raising the +protein too quickly afterwards. With the later cases, after we had +more experience, there was no more trouble.</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 4.</span> A Greek (male) of 48, diabetic for two months, entered Jan. +14, 1915, with 3.8% (65 grams) of sugar and moderate acetone reaction. +There was no diacetic reaction present at entrance. After one +starvation day he became sugar-free, but was kept on starvation one +day longer and then started on vegetables in the usual way. After the +third day a moderate amount of diacetic acid appeared in the urine and +continued. The ammonia rose from 0.7 grams per day to 2.6 grams per +day, and then varied from 0.3 to 1.5 grams per day. No symptoms of +acidosis.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Jan. 18.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Protein, 25 grams.<br /></span> +<span class="i2">Fat, 150 grams—1360 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 20.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Protein, 25 grams.<br /></span> +<span class="i2">Fat, 200 grams—1571 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 24.<br /></span> +<span class="i2">Carbohydrate, 25 grams.<br /></span> +<span class="i2">Protein, 35 grams.<br /></span> +<span class="i2">Fat, 200 grams—1760 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 26.<br /></span> +<span class="i2">Carbohydrate, 35 grams.<br /></span> +<span class="i2">Protein, 40 grams.<br /></span> +<span class="i2">Fat, 200 grams—1838 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 29.<br /></span> +<span class="i2">Carbohydrate, 45 grams.<br /></span> +<span class="i2">Protein, 50 grams.<br /></span> +<span class="i2">Fat, 200 grams—2194 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 31.<br /></span> +<span class="i2">Carbohydrate, 50 grams.<br /></span> +<span class="i2">Protein, 60 grams.<br /></span> +<span class="i2">Fat, 200 grams—2347 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Discharged Feb. 1 sugar-free on this diet.<br /></span> +<span class="i0">Weight at entrance, 160 pounds.<br /></span> +<span class="i0">Weight at discharge, 156 pounds.<br /></span> +<span class="i0">This was not a severe case and responded very easily to treatment.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 5.</span> A female of 59, a diabetic of two years' standing, excreted +2.6% of sugar on Jan. 16, 1915, with no acetone or diacetic acid +reactions in the urine. Severe pruritus vulvae. Starved two days; +sugar-free on the second starvation day, with disappearance of the +pruritus.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Jan. 21.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Protein, 25 grams.<br /></span> +<span class="i2">Fat, 150 grams—1595 calories. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">From this time the diet was slowly raised until on<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 30 she was getting<br /></span> +<span class="i2">Carbohydrate, 35 grams.<br /></span> +<span class="i2">Protein, 45 grams.<br /></span> +<span class="i2">Fat, 200 grams—2156 calories.<br /></span> +</div><div class="stanza"> +<span class="i0">She was sugar-free on this and was discharged to the out-patient department after a two weeks' stay in the wards.<br /></span> +<span class="i0">Weight at entrance, 135 pounds.<br /></span> +<span class="i0">Weight at discharge, 133 pounds.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 6.</span> A man of 52, entered Jan. 10, 1915, with 1% of sugar. He +entered for arteriosclerosis and hypertension, and the sugar was found +in the routine examination of the urine. He was kept on house diet for +a few days and his sugar rose to 3.5%. No acetone or diacetic acid. +After two days of starvation he became sugar-free and continued so as +the diet was slowly raised. He was kept sugar-free in the ward +eighteen days and was sugar-free on Feb. 6 with a diet of</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Carbohydrate, 60 grams.<br /></span> +<span class="i0">Protein, 60 grams.<br /></span> +<span class="i0">Fat, 200 grams—2280 calories.<br /></span> +</div></div> + +<p>On Feb. 7 the protein was raised to 80 grams and 0.2% of sugar +appeared in the urine. The protein was then reduced to 60 grams and he +remained sugar-free on this diet and was discharged so.</p> + +<p>In this case, after starvation, a moderate amount of acetone appeared +and continued. No symptoms of acidosis. The ammonia ran from 0.3 to +1.0 grams per day.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Weight at entrance, 160 pounds.<br /></span> +<span class="i0">Weight after three weeks' treatment, 156.<br /></span> +<span class="i0">Maximum caloric intake, 2525.<br /></span> +</div></div> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 7.</span> A young man of 25, diabetic for eight months, entered Jan. 20, +1915, with 6.6% (112 grams) of sugar and strongly positive tests for +acetone and diacetic acid. After a period of two starvation days he +was sugar-free and actually gained three pounds in the process of +starvation (probably due to water retention).</p> + +<p>His diet was then raised as follows:—</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Jan. 24.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Protein, 25 grams.<br /></span> +<span class="i2">Fat, 150 grams. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 26.<br /></span> +<span class="i2">Carbohydrate, 20 grams.<br /></span> +<span class="i2">Protein, 35 grams.<br /></span> +<span class="i2">Fat, 175 grams. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 29.<br /></span> +<span class="i2">Carbohydrate, 20 grams.<br /></span> +<span class="i2">Protein, 45 grams.<br /></span> +<span class="i2">Fat, 200 grams. No glycosuria.<br /></span> +</div><div class="stanza"> +<span class="i0">Jan. 31.<br /></span> +<span class="i2">Carbohydrate, 30 grams.<br /></span> +<span class="i2">Protein, 45 grams.<br /></span> +<span class="i2">Fat, 200 grams. No glycosuria.<br /></span> +</div></div> + +<p>At entrance his ammonia was 1.7 grams per day; after the starvation +days it ran from 0.9 grams to 0.3 grams per day. The acetone was a +little stronger than at entrance; the diacetic absent except on three +days.</p> + +<p>On Feb. 5 he was still sugar-free having been so since his starvation +days two weeks previously, and weighed 127 pounds, a gain of seven +pounds since entrance. At no time did he receive over 2150 calories.</p> + +<p>This was a very satisfactory case; no doubt the carbohydrate could +have been raised to 50 or 60 grams, but he was doing so well that we +felt it unwise to go any further.</p> + +<hr style='width: 45%;' /> + +<p>Diabetes in children is likely to be a good deal more severe than it +is in adults. Still, in the few cases that have been treated with the +starvation treatment at the Children's Hospital, the results have been +very satisfactory, as far as rendering the patient sugar-free is +concerned. Most diabetic children, however, are thin and frail, and +they have no extra weight to lose, so it does not seem so desirable to +bring about any very great loss of weight, which is quite an essential +part of the treatment for most adults. The few children that have been +treated have borne starvation remarkably well. It is too early, and we +have seen too few children treated by this method, to say what +influence it may have on the course of the disease, but it can +certainly be said that it is very efficacious in rendering them +sugar-free.</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 8.</span> M. M., female, 12 years, entered the Children's Hospital April +1, 1915. She had probably had diabetes for about 6 months, and had +been on a general diet at home. (See charts on pp. 31-36.)</p> + +<p>On the ordinary diet of the ward she showed 8.7% sugar, no acetone or +diacetic acid. Weight, 52-1/4 pounds,—a very thin, frail girl. She +was starved two days, taking about 1-1/2 oz. of whiskey in black +coffee each day.</p> + +<p>The first day of starvation the sugar dropped to 2.3%, and a slight +trace of acetone appeared in the urine. The second day of starvation +she was sugar-free, with a moderate acetone reaction. No soda +bicarbonate was given. She lost 2 pounds during starvation. After she +became sugar-free, her diets were as follows:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">April 5.<br /></span> +<span class="i2">Whiskey, 1-1/2 ounces.<br /></span> +<span class="i2">Protein, 5 grams.<br /></span> +<span class="i2">Carbohydrate, 12 grams.<br /></span> +<span class="i2">Fat, 7 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 213.<br /></span> +</div><div class="stanza"> +<span class="i0">April 6.<br /></span> +<span class="i2">Whiskey, 1-1/2 ounces.<br /></span> +<span class="i2">Protein, 26 grams.<br /></span> +<span class="i2">Carbohydrate, 18 grams.<br /></span> +<span class="i2">Fat, 46 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 768.<br /></span> +</div><div class="stanza"> +<span class="i0">April 8.<br /></span> +<span class="i2">Whiskey, 1-1/2 ounces.<br /></span> +<span class="i2">Protein, 45 grams.<br /></span> +<span class="i2">Carbohydrate, 22 grams.<br /></span> +<span class="i2">Fat, 72 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 1050.<br /></span> +</div><div class="stanza"> +<span class="i0">April 9.<br /></span> +<span class="i2">Whiskey, 1-1/2 ounces.<br /></span> +<span class="i2">Protein, 58 grams.<br /></span> +<span class="i2">Carbohydrate, 36 grams.<br /></span> +<span class="i2">Fat, 86 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 1309.<br /></span> +</div></div> + +<p>From this her diet was raised gradually until on April 16 she took the +following:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Bacon, 4 slices.<br /></span> +<span class="i0">Oatmeal, 2 tablespoonfuls.<br /></span> +<span class="i0">Bread, 2 slices.<br /></span> +<span class="i0">Meat, 1 ounce.<br /></span> +<span class="i0">Cabbage, 5 tablespoonfuls.<br /></span> +<span class="i0">Spinach, 5 tablespoonfuls.<br /></span> +<span class="i0">String beans, 5 tablespoonfuls.<br /></span> +<span class="i0">Butter, 2 ounces.<br /></span> +</div></div> + +<p>This calculated to,</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 64 grams.<br /></span> +<span class="i0">Carbohydrate, 63 grams.<br /></span> +<span class="i0">Fat, 113 grams.<br /></span> +<span class="i0">Calories, 1546.<br /></span> +</div><div class="stanza"> +<span class="i0">On this diet she excreted .40% sugar.<br /></span> +</div></div> + +<p>The next day the bread was cut down to one slice, and her sugar +disappeared. On April 20 she was taking 4 tablespoonfuls of oatmeal +and one slice of bread with her meat and vegetables, and was +sugar-free. This diet contained:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 63 grams.<br /></span> +<span class="i0">Carbohydrate, 59 grams.<br /></span> +<span class="i0">Fat, 112 grams.<br /></span> +<span class="i0">Calories, 1521.<br /></span> +</div></div> + +<p>On April 21, on the same diet, she excreted 1.1% sugar. The next day +her oatmeal was cut to 2 tablespoons, giving her about 10 grams less +carbohydrate. No glycosuria. She was discharged April 24, sugar-free +on</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 63 grams.<br /></span> +<span class="i0">Carbohydrate, 50 grams.<br /></span> +<span class="i0">Fat, 112 grams.<br /></span> +<span class="i0">Calories, 1510.<br /></span> +</div></div> + +<p>There had never been any diacetic acid in her urine, and only a trace +of acetone. She lost about 2 pounds during starvation, but gained part +of it back again, so that at the discharge she weighed just a pound +less than when she entered the hospital. She has been reporting to the +Out-patient Department every two weeks, and has never had any sugar, +acetone or diacetic acid in the urine, and appears to be in splendid +condition. She is taking just about the same diet as when she left the +hospital.</p> + +<p>A rather mild case, which responded readily to treatment. The question +is, can she grow and develop on a diet which will keep her sugar-free?</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 9.</span> M. D., female, age 3-1/2 years, entered April 7, 1915, with a +history of having progressively lost weight for a month past, and of +having had a tremendous thirst and polyuria. Had been on a general +diet at home. At entrance the child was in semi-coma, with very strong +sugar, diacetic acid and acetone reactions in the urine. For the first +12 hours she was put on a milk diet, with soda bicarbonate gr. xxx +every two hours, and the next day was starved, with whiskey 1 drachm +every 2 hours, and soda bicarbonate, both by mouth and rectum. She +died after one day of starvation. This is hardly a fair test case of +the starvation treatment, as the child was already in coma and almost +moribund when she entered the hospital. When a diabetic, old or young, +goes into coma, he rarely comes out of it, no matter what the +treatment is.</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 10.</span> H. S., male, 6 years, entered April 29, 1915. Duration of his +diabetes uncertain; not discovered until day of entrance. An +emaciated, frail looking boy. He would eat very little at first, and +on ward diet, containing 31 grams of protein, 73 grams of +carbohydrate, and 20 grams of fat, he excreted 5.7% of sugar, with a +moderate amount of acetone, and a very slight trace of diacetic acid.</p> + +<p>May 2 he was starved, taking 1-1/2 ounces of whiskey. One day of +starvation was enough to make him sugar-free. His diet was gradually +raised, until on May 7 he was taking 32 grams protein, 33 grams +carbohydrate, and 75 grams fat, and was sugar-free, with absent +diacetic acid and acetone. May 9 his carbohydrate intake was raised to +45 grams and he excreted .40% sugar. May 10 it was cut to 40 grams, +and he excreted 2.2% sugar.</p> + +<p>May 11 it was cut to 20 grams, and he became sugar-free and remained +so until June 8, when he was discharged, taking the following diet:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">String beans, 3 tablespoonfuls.<br /></span> +<span class="i0">Spinach, 4 tablespoonfuls.<br /></span> +<span class="i0">Bacon, 4 slices.<br /></span> +<span class="i0">Butter, 2 ounces.<br /></span> +<span class="i0">Eggs, 3.<br /></span> +<span class="i0">Bread, 1/2 slice.<br /></span> +<span class="i0">Cereal, 2 tablespoonfuls.<br /></span> +<span class="i0">Meat, 3 ounces.<br /></span> +<span class="i0">Protein, 63 grams.<br /></span> +<span class="i0">Carbohydrate, 31 grams.<br /></span> +<span class="i0">Fat, 113 grams.<br /></span> +<span class="i0">Calories, 1402.<br /></span> +</div></div> + +<p>For the first few days after entrance he showed a moderate amount of +acetone and a slight amount of diacetic acid in the urine; for the +rest of his stay in the hospital these were absent. His weight at +entrance was 31-1/2 pounds; he lost no weight during starvation, and +weighed 32-1/2 pounds on discharge.</p> + +<p>He was kept on approximately the same diet, and was followed in the +Out-patient Department, and on two occasions only did his urine +contain a small trace of sugar and of acetone (July 31 and Oct. 16, +1915). Nov. 9 his mother brought him in, saying he had lost his +appetite, which had previously been good. The appearance of the boy +was not greatly different than it had been all along, but his mother +was advised to have him enter the wards immediately, so that he could +be watched carefully for a few days. She refused to leave him, but +said she would bring him in to stay the next day. She took him home, +and he suddenly went into coma and died that night. This was a most +unfortunate ending to what seemed to be a very satisfactory case. The +boy's mother was an extremely careful and intelligent woman, and it is +certain that all directions as to diet were carried out faithfully.</p> + +<p>He had never shown any evidence of a severe acidosis, but he must have +developed one very suddenly.</p> + +<hr style='width: 45%;' /> + +<p><span class="smcap">Case 11.</span> V. D., 11 years, female, was admitted to the Children's +Hospital Nov. 3, 1915. She had had diabetes for at least a year. On +house diet, containing about 90 grams of carbohydrate, she excreted +6.9% of sugar, with moderate acetone and diacetic acid reactions in +the urine.</p> + +<p>Starting Nov. 5, she was starved 3 days. The first day of starvation +the sugar dropped to 3.5%, the second day to 1.1%, and the third day +she was sugar-free with a little more acetone in the urine than had +been present before, but not quite so much diacetic acid. From then +her diet was raised as follows:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Nov. 8.<br /></span> +<span class="i2">Protein, 9 grams.<br /></span> +<span class="i2">Carbohydrate, 20 grams.<br /></span> +<span class="i2">Fat, 9 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 200.<br /></span> +</div><div class="stanza"> +<span class="i0">Nov. 9.<br /></span> +<span class="i2">Protein, 7 grams.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Fat, 35 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 415.<br /></span> +</div><div class="stanza"> +<span class="i0">Nov. 10.<br /></span> +<span class="i2">Protein, 17 grams.<br /></span> +<span class="i2">Carbohydrate, 15 grams.<br /></span> +<span class="i2">Fat, 55 grams. No glycosuria.<br /></span> +<span class="i2">Calories, 625.<br /></span> +</div><div class="stanza"> +<span class="i0">Nov. 11.<br /></span> +<span class="i2">Protein, 38 grams.<br /></span> +<span class="i2">Carbohydrate, 20 grams. No glycosuria.<br /></span> +<span class="i2">Fat, 88 grams.<br /></span> +<span class="i2">Calories, 1055.<br /></span> +</div></div> + +<p>Nov. 13 two tablespoonfuls of oatmeal were added to her diet, making +the carbohydrate intake about 30 grams. This day she showed .6% sugar. +She was starved for half a day and became sugar-free again.</p> + +<p>On Nov. 16 she was taking protein 40, carbohydrate 20, fat 90, +calories 1080, and had no glycosuria.</p> + +<p>Nov. 17 her diet was protein 43, carbohydrate 25, fat 140, calories +1538, and on this diet she showed .5% sugar. The carbohydrate was cut +to 15 grams, and kept at this level for 3 days, but she still +continued to excrete a trace of sugar, and so on Nov. 21 she was +starved again, immediately becoming sugar-free. From this her diet was +raised, until on discharge, Nov. 30, she was taking: protein 48, +carbohydrate 15, fat 110, calories 1280, and was sugar-free, having +been so for 9 days.</p> + +<p>At entrance she weighed 56 pounds, at discharge 54, and lost 4 pounds +during starvation, part of which she gained back again. On the diet +which she was taking at discharge, she was just about holding her +weight. She never excreted much acetone or diacetic acid, and when she +was discharged there was merely the faintest traces of these in the +urine.</p> + +<p>It is not well to raise the diet quite so rapidly as was done in this +case, but for special reasons she had to leave the hospital as soon as +possible, and so her diets were pushed up a little faster than would +ordinarily be the case.</p> + +<p>Below is a graphic chart, such as we use in recording our cases. It +has been split up into several pieces here on account of its size:</p> + +<p class="subhead2 padtop"><span class="smcap">Case 8.</span></p> + +<div class="figcenter" style="width: 800px;"> +<img src="images/h27.jpg" width="800" height="418" alt="" title="" /> +</div> + +<div class="figcenter padtop" style="width: 800px;"> +<img src="images/h28.jpg" width="800" height="418" alt="" title="" /> +</div> + + +<div class="figcenter padtop" style="width: 800px;"> +<img src="images/h29.jpg" width="800" height="418" alt="" title="" /> +</div> + +<div class="figcenter padtop" style="width: 800px;"> +<img src="images/h30.jpg" width="800" height="418" alt="" title="" /> +</div> + +<div class="figcenter padtop" style="width: 800px;"> +<img src="images/h31.jpg" width="800" height="418" alt="" title="" /> +</div> + +<div class="figcenter padtop" style="width: 800px;"> +<img src="images/h32.jpg" width="800" height="418" alt="" title="" /> +</div> + + + +<p class="subhead2 padtop">EXAMINATION OF THE URINE.</p> + +<p class="padtop"><i>Directions for Collecting Twenty-four Hour Urine.</i></p> + +<p>Pass the urine at 7 a.m. and throw it away.</p> + +<p>Save all the urine passed after this up to 7 a.m. the next day. Pass +the urine exactly at 7 a.m., and add it to what has previously been +passed.</p> + + +<p class="padtop"><i>Qualitative Sugar Tests.</i></p> + +<p>(1) Fehling's Test:—Boil about 4 c.c. of Fehling's<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a> solution in a +test tube, and add to the hot Fehling's an equal amount of urine, a +few drops at a time, boiling after each addition.</p> + +<p>A yellow or red precipitate indicates sugar.</p> + +<p>For practical purposes in the following of a diabetic's daily urine, +this is a valuable test, and the one which we always use.</p> + +<p>(2) Benedict's Test:—To 5 c.c. of Benedict's<a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">[2]</a> reagent add 8 drops +of the urine to be examined. The fluid is boiled from 1 to 2 minutes +and then allowed to cool of itself. If dextrose is present there +results a red, yellow, or green precipitate, depending upon the +amount of sugar present. If no sugar is present the solution may +remain perfectly clear or be slightly turbid, due to precipitated +urates.</p> + +<p>This is a more delicate test than Fehling's.</p> + +<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span class="label">[1]</span></a> Fehling's solution is prepared as follows: +</p><p> +(a) Copper sulphate solution: 84.65 gm. of copper sulphate +dissolved in water and made up to 500 c.c. +</p><p> +(b) Alkaline tartrate solution: 125 gm. of potassium hydroxide +and 178 gm. of Rochelle salt dissolved in water and made up to +500 c.c. +</p><p> +These solutions are kept in separate bottles and mixed in equal +volumes when ready for use.</p></div> + +<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><a href="#FNanchor_2_2"><span class="label">[2]</span></a> Benedict's solution has the following composition: +</p><p><br /> +<span style="margin-left: 1em;">Copper sulphate, 17.8 gm.</span><br /> +<span style="margin-left: 1em;">Sodium citrate, 178.0 gm.</span><br /> +<span style="margin-left: 1em;">Sodium carbonate (anhydrous), 100 gm.</span><br /> +<span style="margin-left: 1em;">Distilled water to 1000 c.c.</span><br /> +</p></div> + +<p class="padtop"><i>Quantitative Sugar Tests.</i></p> + +<p>(1) The Fermentation Test:—The fermentation test is the simplest +quantitative test for sugar, and is quite accurate enough for clinical +work. It is performed as follows: The specific gravity of the 24° +urine is taken, and 100 c.c. of it put into a flask, and a quarter of +a yeast cake crumbled up and added to it. The flask is then put in a +warm place (at about body temperature) and allowed to remain over +night. The next morning a sample of the fermented urine is tested for +sugar. If no sugar is present the urine is made up to 100 c.c. (to +allow for the water that has evaporated) and the specific gravity +taken again. The number of points loss in specific gravity is +multiplied by .23, and this gives the percentage of sugar in the +urine.</p> + +<p>(2) Benedict's Test:—The best quantitative test for dextrose +(excepting polariscopic examination, which is too complicated for +ordinary work) is Benedict's test.</p> + +<p>It is performed as follows: Measure with a pipette 25 c.c. of +Benedict's solution into a porcelain dish, add 5 or 10 gm. +(approximately) of solid sodic carbonate, heat to boiling, and while +boiling, run in the urine until a white precipitate forms.</p> + +<p>Then add the urine more slowly until the last trace of blue +disappears. The urine should be diluted so that not less than 10 c.c. +will be required to give the amount of sugar which the 25 c.c. of +reagent is capable of oxidizing.</p> + +<p>Calculation: 5, divided by the number of c.c. of urine run in, equals +the per cent. of sugar.</p> + +<p>Benedict's quantitative solution is prepared as follows: Dissolve 9.0 +gm. of copper sulphate in 100 c.c. distilled water. (The copper +sulphate must be weighed very accurately.) Dissolve 50 gm. anhydrous +sodic carbonate, 100 gm. sodic citrate, and 65 gm. of potassium sulpho +cyanate in 250 c.c. of distilled water.</p> + +<p>Pour the copper solution slowly into the alkaline citrate solution. +Then pour the mixed solution into the flask without loss, and make up +to 500 c.c.; 25 c.c. of this solution is reduced by 50 mgm. of +dextrose, 52 mgm. of levulose or 67 mgm. of lactose.</p> + +<p>(3) Acetone Test:—To 5 c.c. of urine in a test tube add a crystal of +sodium nitro prusside. Acidify with glacial acetic acid, shake a +moment, and then make alkaline with ammonium hydrate. A purple color +indicates acetone.</p> + +<p>(4) Diacetic Acid Test:—To 5 c.c. of urine in a test tube add an +excess of a 10% solution of Ferric chloride. A Burgundy red color +indicates diacetic acid.</p> + + +<p class="padtop"><i>Quantitative Test for Ammonia.</i></p> + +<p>To 25 c.c. of urine add 5 c.c. of a saturated solution of potassium +oxalate and 2 to 3 drops of phenolphthalein.</p> + +<p>Run in from a burette decinormal sodic hydrate, to a faint pink color. +Then add 5 c.c. of formalin (40% commercial) and again titrate to the +same color.</p> + +<p>Each c.c. of the decinormal alkali used in this last titration equals +1 c.c. of n/10 ammonia, or .0017 gm. of ammonia. Multiply this by the +number of c.c. n/10 sodic hydrate used in the last titration; this +gives the number of grams of ammonia in 25 c.c. urine.</p> + +<p>Note:—The potassium oxalate and the formalin must both be neutral to +phenolphthalein.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 kilogram = 2.2 pounds.<br /></span> +<span class="i0">1 calorie = The amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Centigrade.<br /></span> +<span class="i0">1 gram fat = 9.3 calories.<br /></span> +<span class="i0">1 gram protein = 4.1 calories.<br /></span> +<span class="i0">1 gram carbohydrate = 4.1 calories.<br /></span> +</div></div> + + + +<p class="subhead2 padtop">DIETS.</p> + + +<p>In the diet tables following, the vegetables listed, excepting +lettuce, cucumbers, celery, and raw tomatoes, are boiled. In the very +low carbohydrate diets they are thrice boiled. When possible to obtain +the figures, the analyses for boiled vegetables have been used. It has +been estimated that four-tenths of the carbohydrate will go into +solution when such vegetables as carrots and cabbage are cut into +small pieces, and thoroughly boiled, with changes of water. It must be +remembered that bacon loses about half its fat content when moderately +cooked.</p> + +<p>A number of more or less palatable breads may be made for diabetics, +but the majority of the so-called "gluten" and "diabetic flours" are +gross frauds, often containing as much as fifty or sixty per cent. +carbohydrate. Gluten flour is made by washing away the starch from +wheat flour, leaving a residue which is rich in the vegetable protein +gluten, so it must be remembered that if it is desired to greatly +restrict the protein intake, any gluten flour, even if it contains +only a small percentage of carbohydrate, must be used with caution. +The report of 1913, Connecticut Agricultural Experiment Station, Part +I, Section 1, "Diabetic Foods", gives a most valuable compilation of +analyses of food products for diabetics. We have found some use for +soya meal, casoid flour and Lyster's flour, "akoll" biscuits, and +"proto-puffs," but generally the high protein content of all of these +foods interferes with giving any large quantity of them to a severe +diabetic over a long period of time. The flours mentioned below we +know to be reliable.</p> + +<p>Some recipes which we have found useful are given below. The use of +bran is meant to dilute the protein, increase the bulk, and +incidentally to aid in preventing or correcting constipation.</p> + + +<p class="recipe">BRAN AND LYSTER FLOUR MUFFINS.<a name="FNanchor_3_3" id="FNanchor_3_3"></a><a href="#Footnote_3_3" class="fnanchor">[3]</a></p> + +<div class="poem"><div class="stanza"> +<span class="i0">2 level tablespoons lard<br /></span> +<span class="i0">2 eggs<br /></span> +<span class="i0">4 tablespoons heavy cream, 40% fat<br /></span> +<span class="i0">2 cups washed bran<br /></span> +<span class="i0">1 package Lyster flour<br /></span> +<span class="i0">1/2 cup water or less<br /></span> +</div></div> + +<p>Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water +through and through, change water several times. Wring dry.</p> + +<p>Separate eggs and beat thoroughly. Add to the egg yolks the melted +lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran +and water.</p> + +<p>Make eighteen muffins.</p> + +<p>Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2 +grams, calories 1049.</p> + +<p>One muffin = protein 5 grams, fat 4 grams, carbohydrate, trace, +calories 58.</p> + +<div class="footnote"><p><a name="Footnote_3_3" id="Footnote_3_3"></a><a href="#FNanchor_3_3"><span class="label">[3]</span></a> Lyster's Diabetic Flour prepared by Lyster Brothers, +Andover, Mass.</p></div> + + +<p class="recipe">BRAN CAKES.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">2 cups wheat bran<br /></span> +<span class="i0">2 tablespoons melted butter<br /></span> +<span class="i0">2 whole eggs<br /></span> +<span class="i0">1 egg white<br /></span> +<span class="i0">1/2 teaspoon salt<br /></span> +<span class="i0">1/2 grain saccharine<br /></span> +</div></div> + +<p>Tie bran in a piece of cheesecloth and soak for one hour. Wash by +squeezing water through and through. Change water several times. Wring +dry. Dissolve saccharine in one-half teaspoon water. Beat the whole +eggs. Mix the bran, beaten eggs, melted butter, and saccharine +together. Whip the remaining egg white and fold in at the last. Form +into small cakes, using a knife and a tablespoon. Bake on a greased +baking sheet until golden brown.</p> + +<p>This mixture will make about 25 small cakes. One cake represents 16 +calories. A sample cake made by this recipe was analyzed and found to +contain neither starch nor sugar.</p> + + +<p class="recipe">SOYA MEAL AND BRAN MUFFINS.<a name="FNanchor_4_4" id="FNanchor_4_4"></a><a href="#Footnote_4_4" class="fnanchor">[4]</a></p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 ounce (30 grams) soya meal<br /></span> +<span class="i0">1 level tablespoon (15 grams) butter<br /></span> +<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span> +<span class="i0">1 cup of washed bran (see method given elsewhere)<br /></span> +<span class="i0">1 egg white<br /></span> +<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span> +<span class="i0">1/4 teaspoon salt<br /></span> +<span class="i0">1-1/2 teaspoons baking powder<br /></span> +</div></div> + +<p>Mix soya meal, salt and baking powder. Add to the washed bran. Add +melted butter and cream. Beat egg white and fold into mixture. Add +enough water to make a very thick drop batter. Bake in six +well-greased muffin tins until golden brown—from fifteen to +twenty-five minutes.</p> + +<p>Total food value:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 11 grams, Fat, 27 grams.<br /></span> +<span class="i0">Carbohydrate, 2 grams. Calories, 304.<br /></span> +<span class="i0">One muffin = protein, 2 grams; fat, 4.5 grams.<br /></span> +<span class="i0">Carbohydrate, trace. Calories, 50.<br /></span> +</div></div> + +<div class="footnote"><p><a name="Footnote_4_4" id="Footnote_4_4"></a><a href="#FNanchor_4_4"><span class="label">[4]</span></a> Soya Bean Meal, Theodore Metcalf Co., Boston, Mass.</p></div> + + +<p class="recipe">CASOID FLOUR AND BRAN MUFFINS.<a name="FNanchor_5_5" id="FNanchor_5_5"></a><a href="#Footnote_5_5" class="fnanchor">[5]</a></p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 ounce (30 grams) Casoid flour<br /></span> +<span class="i0">1 level tablespoon (15 grams) butter<br /></span> +<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span> +<span class="i0">1 egg white<br /></span> +<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span> +<span class="i0">1/4 teaspoon salt<br /></span> +<span class="i0">1-1/2 teaspoons baking powder<br /></span> +<span class="i0">1 cup washed bran<br /></span> +</div></div> + +<p>Method as in previous rule. Bake in six muffin tins.</p> + +<p>Total food value:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 18 grams. Fat, 24 grams.<br /></span> +<span class="i0">Carbohydrate, 1 gram. Calories, 300.<br /></span> +<span class="i0">One muffin = Protein, 3 grams. Fat, 4 grams.<br /></span> +<span class="i0">Carbohydrate + Calories, 50.<br /></span> +</div></div> + +<div class="footnote"><p><a name="Footnote_5_5" id="Footnote_5_5"></a><a href="#FNanchor_5_5"><span class="label">[5]</span></a> Casoid Diabetic Flour. Thos. Leeming & Co., Importers, New York City.</p></div> + + +<p class="recipe">LYSTER FLOUR AND BRAN MUFFINS<a name="FNanchor_6_6" id="FNanchor_6_6"></a><a href="#Footnote_6_6" class="fnanchor">[6]</a></p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 ounce (30 grams) Lyster flour<br /></span> +<span class="i0">1 level tablespoon (15 grams) butter<br /></span> +<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span> +<span class="i0">1 egg white<br /></span> +<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span> +<span class="i0">1/8 teaspoon salt<br /></span> +<span class="i0">1 teaspoon baking powder<br /></span> +<span class="i0">1 cup washed bran<br /></span> +</div></div> + +<p>Method as in previous recipe. Bake in six muffin tins.</p> + +<p>Total food value:</p> + +<div class="poem"><div class="stanza"> +<span class="i0">Protein, 18 grams. Fat, 25 grams.<br /></span> +<span class="i0">Carbohydrate, 1 gram. Calories, 310.<br /></span> +<span class="i0">One muffin = Protein, 3 grams. Fat, 4 grams.<br /></span> +<span class="i0">Carbohydrate, trace. Calories, 50.<br /></span> +</div></div> + +<p>In order to guard against a monotonous diet, some recipes for special +dishes suitable for diabetics are given, most of which can be used in +the diets of moderate caloric value. They are taken from "Food and +Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.</p> + +<div class="footnote"><p><a name="Footnote_6_6" id="Footnote_6_6"></a><a href="#FNanchor_6_6"><span class="label">[6]</span></a> Lyster's Diabetic Flour prepared by Lyster Brothers. Andover, +Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.</p></div> + +<div class="blockquot"><p><span class="smcap">Note.</span>—In the three preceding recipes one whole egg may be +substituted for one egg white. The food value will be slightly +increased but the texture of the finished article is improved.</p></div> + + +<p class="subhead2 padtop">RECIPES.</p> + +<p class="recipe">BUTTERED EGG.</p> + +<p>Put one teaspoon butter into a small omelet pan. As soon as the butter +is melted break one egg into a cup and slip into the pan. Sprinkle +with salt and pepper and cook until white is firm, turning once +during the cooking. Care must be taken not to break the yolk.</p> + + +<p class="recipe">EGGS AU BEURRE NOIR.</p> + +<p>Put one teaspoon butter into a small omelet pan. As soon as butter is +melted, break one egg into a cup and slip into the pan. Sprinkle with +salt and pepper and cook until white is firm, turning once during the +cooking. Care must be taken not to break the yolk. Remove to hot +serving dish. In same pan melt one-half tablespoon butter and cook +until brown, then add one-fourth teaspoon vinegar. Pour over egg.</p> + + +<p class="recipe">EGG À LA SUISSE.</p> + +<p>Heat a small omelet pan and place in it a buttered muffin ring. Put in +one-fourth teaspoon butter, and when melted add one tablespoon cream. +Break an egg into a cup, slip it into muffin ring, and cook until +white is set, then remove ring and put cream by teaspoonfuls over the +egg until the cooking is accomplished. When nearly done sprinkle with +salt, pepper, and one-half tablespoon grated cheese. Remove egg to hot +serving dish and pour over cream remaining in pan.</p> + + +<p class="recipe">DROPPED EGG.</p> + +<p>Butter a muffin ring, and put it in an iron frying-pan of hot water to +which one-half tablespoon salt has been added. Break egg into saucer, +then slip into ring allowing water to cover egg. Cover and set on back +of range. Let stand until egg white is of jelly-like consistency. Take +up ring and egg, using a buttered griddle-cake turner, place on +serving dish. Remove ring and garnish egg with parsley.</p> + + +<p class="recipe">DROPPED EGG WITH TOMATO PURÉE.</p> + +<p>Serve a dropped egg with one tablespoon tomato purée. For tomato +purée, stew and strain tomatoes, then let simmer until reduced to a +thick consistency, and season with salt and pepper and a few drops +vinegar. A grating of horseradish root may be added.</p> + + +<p class="recipe">EGG FARCI I.</p> + +<p>Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub +through a sieve. Clean one-half of a chicken's liver, finely chop and +sauté in just enough butter to prevent burning. While cooking add a +few drops of onion juice. Add to egg yolk, season with salt, pepper, +and one-fourth teaspoon finely chopped parsley. Refill whites with +mixture, cover with grated cheese, bake until cheese melts. Serve with +one tablespoon tomato purée.</p> + + +<p class="recipe">EGG FARCI II.</p> + +<p>Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon +grated cheese, one-fourth teaspoon vinegar, few grains mustard, and +salt and cayenne to taste; then add enough melted butter to make of +right consistency to shape. Make into balls the size of the original +yolks and refill whites. Arrange on serving-dish, place in a pan of +hot water, cover, and let stand until thoroughly heated. Insert a +small piece of parsley in each yolk.</p> + + +<p class="recipe">BAKED EGG IN TOMATO.</p> + +<p>Cut a slice from stem end of a medium-sized tomato, and scoop out +pulp. Slip an egg into cavity thus made, sprinkle with salt and +pepper, replace cover, put in a small baking pan, and bake until egg +is firm.</p> + + +<p class="recipe">STEAMED EGG.</p> + +<p>Spread an individual earthen mould generously with butter. Season two +tablespoons chopped cooked chicken, veal, or lamb, with one-fourth +teaspoon salt and a few grains pepper. Line buttered mould with meat +and slip in one egg. Cook in a moderate oven until egg is firm. Turn +from mould and garnish with parsley.</p> + + +<p class="recipe">CHICKEN SOUP WITH BEEF EXTRACT.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/2 cup chicken stock<br /></span> +<span class="i0">1/2 teaspoon Sauterne<br /></span> +<span class="i0">1/8 teaspoon beef extract<br /></span> +<span class="i0">1-1/2 tablespoons cream<br /></span> +<span class="i0">Salt and pepper<br /></span> +</div></div> + +<p>Heat stock to boiling point and add remaining ingredients.</p> + + +<p class="recipe">CHICKEN SOUP WITH EGG CUSTARD.</p> + +<p>Serve Chicken Soup with Egg Custard.</p> + +<p>Egg Custard.—Beat yolk of one egg slightly, add one-half tablespoon, +each, cream and water, and season with salt. Pour into a small +buttered tin mould, place in pan of hot water, and bake until firm; +cool, remove from mould, cut into fancy shapes.</p> + + +<p class="recipe">CHICKEN SOUP WITH EGG BALLS I OR II.</p> + +<p>Egg Balls I.—Rub yolk of one hard boiled egg through a sieve, season +with salt and pepper, and add enough raw egg yolk to make of right +consistency to shape. Form into small balls, and poach in soup.</p> + +<p>Egg Balls II.—Rub one-half yolk of hard boiled egg through a sieve, +add one-half of a hard boiled egg white finely chopped. Season with +salt and moisten with yolk of raw egg until of right consistency to +shape. Form and poach same as Egg Balls I.</p> + + +<p class="recipe">CHICKEN SOUP WITH ROYAL CUSTARD.</p> + +<p>Serve Chicken Soup with Royal Custard.</p> + +<p>Royal Custard.—Beat yolk of one egg slightly, add two tablespoons +chicken stock, season with salt and pepper, turn into a small buttered +mould, and bake in a pan of hot water until firm. Cool, remove from +mould, and cut into small cubes or fancy shapes.</p> + + +<p class="recipe">ONION SOUP.</p> + +<p>Cook one-half large onion, thinly sliced, in one tablespoon butter +eight minutes. Add three-fourths cup chicken stock, and let simmer +twenty minutes. Rub through a sieve, add two tablespoons cream, and +yolk one-half egg beaten slightly. Season with salt and pepper.</p> + + +<p class="recipe">ASPARAGUS SOUP.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">12 stalks asparagus, or<br /></span> +<span class="i0">1/3 cup canned asparagus tips<br /></span> +<span class="i0">2/3 cup chicken stock<br /></span> +<span class="i0">1/4 slice onion.<br /></span> +<span class="i0">Yolk one egg<br /></span> +<span class="i0">1 tablespoon heavy cream<br /></span> +<span class="i0">1/8 teaspoon salt<br /></span> +<span class="i0">Few grains pepper<br /></span> +</div></div> + +<p>Cover asparagus with cold water, bring to boiling point, drain, and +add stock and onion; let simmer eight minutes, rub through a sieve, +reheat, add cream, egg and seasonings. Strain and serve.</p> + + +<p class="recipe">TOMATO BISQUE.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">2/3 cup canned tomatoes<br /></span> +<span class="i0">1/4 slice onion<br /></span> +<span class="i0">Bit of bay leaf<br /></span> +<span class="i0">2 cloves<br /></span> +<span class="i0">1/4 cup boiling water<br /></span> +<span class="i0">1/8 teaspoon soda<br /></span> +<span class="i0">1/2 tablespoon butter<br /></span> +<span class="i0">1/4 teaspoon salt<br /></span> +<span class="i0">Few grains pepper<br /></span> +<span class="i0">2 tablespoons heavy cream<br /></span> +</div></div> + +<p>Cook first five ingredients for eight minutes. Rub through sieve, add +soda, butter in small pieces, seasoning, and cream. Serve at once.</p> + + +<p class="recipe">CAULIFLOWER SOUP.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/3 cup cooked cauliflower<br /></span> +<span class="i0">2/3 cup chicken stock<br /></span> +<span class="i0">Small stalk celery<br /></span> +<span class="i0">1/4 slice onion<br /></span> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">1 tablespoon heavy cream<br /></span> +<span class="i0">2 teaspoons butter<br /></span> +<span class="i0">Salt and pepper<br /></span> +</div></div> + +<p>Cook cauliflower stalk, celery and onion eight minutes. Rub through +purée strainer, reheat, add egg yolk slightly beaten, cream, butter, +and seasoning.</p> + + +<p class="recipe">MUSHROOM SOUP.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">3 mushrooms<br /></span> +<span class="i0">2/3 cup chicken stock<br /></span> +<span class="i0">1/4 slice onion<br /></span> +<span class="i0">2 teaspoons butter<br /></span> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">1 tablespoon heavy cream<br /></span> +<span class="i0">1 teaspoon sauterne<br /></span> +<span class="i0">Salt and pepper<br /></span> +</div></div> + +<p>Clean mushrooms, chop, and cook in one teaspoon butter five minutes. +Add stock and let simmer eight minutes. Rub through a purée strainer, +add egg yolk slightly beaten, cream, remaining butter, seasoning and +wine.</p> + + +<p class="recipe">SPINACH SOUP.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 tablespoon cooked chopped spinach<br /></span> +<span class="i0">2/3 cup chicken stock<br /></span> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">1 tablespoon heavy cream<br /></span> +<span class="i0">Salt and pepper<br /></span> +</div></div> + +<p>Cook spinach with stock eight minutes. Rub through a purée strainer, +reheat, add egg yolk slightly beaten, cream, and seasoning.</p> + + +<p class="recipe">BROILED FISH, CUCUMBER SAUCE.</p> + +<p>Serve a small piece of broiled halibut, salmon, or sword fish, with +cucumber sauce.</p> + +<p><span class="smcap">Cucumber Sauce.</span>—Pare one-half cucumber, grate and drain. Season with +salt, pepper and vinegar.</p> + + +<p class="recipe">BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.</p> + +<p>Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with +salt and pepper, place in pan, cover with buttered paper and bake +twelve minutes. Serve with,</p> + +<p>Hollandaise Sauce.—Put yolk of one egg, one tablespoon butter, and +one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a +larger one containing water, and stir mixture constantly with wooden +spoon until butter is melted. Then add one-half tablespoon butter, and +as the mixture thickens another one-half tablespoon butter; season +with salt and cayenne. This sauce is almost thick enough to hold its +shape. One-eighth teaspoon of beef extract, or one-third teaspoon +grated horseradish added to the first mixture gives variety to this +sauce.</p> + + +<p class="recipe">BAKED HALIBUT WITH TOMATO SAUCE.</p> + +<p>Wipe a small piece of halibut, and sprinkle with salt and pepper. Put +in a buttered pan, cover with a thin strip of fat salt pork gashed +several times, and bake twelve to fifteen minutes. Remove fish to +serving dish, discarding pork. Cook eight minutes one-third cup of +tomatoes, one-fourth slice onion, one clove, and a few grains salt and +pepper. Remove onion and clove and run through a sieve. Add a few +grains soda and cook until tomato is reduced to two teaspoons. Pour +around fish and garnish with parsley.</p> + + +<p class="recipe">HALIBUT WITH CHEESE.</p> + +<p>Sprinkle a small fillet of halibut with salt and pepper, brush over +with melted butter, place in pan and bake twelve minutes. Remove to +serving dish and pour over it the following sauce:</p> + +<p>Heat two tablespoons cream, add one-half egg yolk slightly beaten, and +when well mixed one tablespoon grated cheese. Season with salt and +paprika.</p> + + +<p class="recipe">FINNAN HADDIE À LA DELMONICO.</p> + +<p>Cover a small piece of finnan haddie with cold water, place on back of +range and allow water to heat gradually to boiling point, then keep +below boiling point for twenty minutes. Drain, rinse thoroughly, and +separate into flakes; there should be two tablespoons. Reheat over hot +water with one hard boiled egg thinly sliced in two tablespoons heavy +cream. Season with salt and paprika, add one teaspoon butter and +sprinkle with finely chopped parsley.</p> + + +<p class="recipe">FILLET OF HADDOCK WITH WINE SAUCE.</p> + +<p>Remove skin from a small piece of haddock, put in a buttered baking +pan, pour over it one teaspoon melted butter, one tablespoon white +wine, and a few drops, each, of lemon juice and onion juice. Cover and +bake. Remove to serving dish, and to liquor in pan add one tablespoon +cream and one egg yolk slightly beaten. Season with salt and pepper. +Strain over fish, and sprinkle with finely chopped parsley.</p> + + +<p class="recipe">SMELTS WITH CREAM SAUCE.</p> + +<p>Clean two selected smelts and cut five diagonal gashes on sides of +each. Season with salt, pepper, and lemon juice. Cover and let stand +ten minutes. Roll in cream, dip in flour, and sauté in butter. Remove +to serving dish, and to fat in pan add two tablespoons cream. Cook +three minutes, season with salt, pepper, and a few drops lemon juice. +Strain sauce around smelts and sprinkle with finely chopped parsley.</p> + + +<p class="recipe">SMELTS À LA MAÎTRE D'HOTEL.</p> + +<p>Prepare smelts same as for smelts with cream, and serve with maître +d'hotel butter.</p> + + +<p class="recipe">SALT CODFISH WITH CREAM.</p> + +<p>Pick salt codfish into flakes; there should be two tablespoons. Cover +with lukewarm water and let stand on back of range until soft. Drain, +and add three tablespoons cream; as soon as cream is heated add yolk +one small egg slightly beaten.</p> + + +<p class="recipe">SALT CODFISH WITH CHEESE.</p> + +<p>To salt codfish with cream, add one-half tablespoon grated cheese and +a few grains paprika.</p> + + +<p class="recipe">BROILED BEEFSTEAK, SAUCE FIGARO.</p> + +<p>Serve a portion of broiled beefsteak with Sauce Figaro.</p> + +<p>Sauce Figaro.—To Hollandaise sauce add one teaspoon tomato purée. To +prepare tomato purée stew tomatoes, force through a strainer and cook +until reduced to a thick pulp.</p> + + +<p class="recipe">ROAST BEEF, HORSERADISH CREAM SAUCE.</p> + +<p>Serve a slice of rare roast beef with Horseradish Cream Sauce.</p> + +<p>Horseradish Cream Sauce.—Beat one tablespoon heavy cream until stiff. +As cream begins to thicken, add gradually three-fourths teaspoon +vinegar. Season with salt and pepper, then fold in one-half tablespoon +grated horseradish root.</p> + + +<p class="recipe">FILLET OF BEEF.</p> + +<p>Wipe off a thick slice cut from tenderloin. Put in hot frying pan with +three tablespoons butter. Sear one side, turn and sear other side. +Cook eight minutes, turning frequently, taking care that the entire +surface is seared, thus preventing the escape of the inner juices.</p> + +<p>Remove to hot serving dish, and pour over fat in pan, first strained +through cheesecloth. Garnish with cooked cauliflower, canned string +beans, reheated and seasoned, and sautéd mushroom caps.</p> + + +<p class="recipe">LAMB CHOPS, SAUCE FINESTE.</p> + +<p>Serve lamb chops with Sauce Fineste.</p> + +<p>Sauce Fineste.—Cook one-half tablespoon butter until browned. Add a +few grains, each, mustard and cayenne, one-fourth teaspoon +Worcestershire Sauce, and a few drops lemon juice, and two tablespoons +stewed and strained tomatoes.</p> + + +<p class="recipe">SPINACH.</p> + +<p>Chop one cup cooked spinach drained as dry as possible. Season with +salt and pepper, press through a purée strainer, reheat in butter, +using as much as desired or as much as the spinach will take up. +Arrange on serving dish and garnish with white of "hard boiled" egg +cut in strips and yolk forced through strainer.</p> + + +<p class="recipe">BRUSSELS SPROUTS WITH CURRY SAUCE.</p> + +<p>Pick over Brussels sprouts, remove wilted leaves, and soak in cold +salt water fifteen minutes. Cook in boiling salted water twenty +minutes, or until easily pierced with skewer. Drain, and pour over +one-fourth cup curry sauce.</p> + +<p>Curry Sauce.—Mix one-fourth teaspoon mustard, one-fourth teaspoon +salt, and a few grains paprika. Add yolk of one egg slightly beaten, +one tablespoon olive oil, one and one-half tablespoons vinegar, and a +few drops of onion juice. Cook over hot water, stirring constantly +until mixture thickens. Add one-fourth teaspoon curry powder, one +teaspoon melted butter, and one-eighth teaspoon chopped parsley.</p> + + +<p class="recipe">FRIED CAULIFLOWER.</p> + +<p>Steam or boil a small cauliflower. Cool and separate into pieces. +Sauté enough for one serving in olive oil until thoroughly heated. +Season with salt and pepper, arrange on serving-dish, and pour over +one tablespoon melted butter.</p> + + +<p class="recipe">CAULIFLOWER À LA HUNTINGTON.</p> + +<p>Separate hot steamed cauliflower into pieces and pour over sauce made +same as sauce for Brussels sprouts with curry sauce.</p> + + +<p class="recipe">CAULIFLOWER WITH HOLLANDAISE SAUCE.</p> + +<p>Serve boiled cauliflower with Hollandaise sauce, as given with baked +fillet of halibut, Hollandaise sauce.</p> + + +<p class="recipe">MUSHROOMS IN CREAM.</p> + +<p>Clean, peel and break in pieces six medium-sized mushroom caps. Sauté +in one-half tablespoon butter three minutes. Add one and one-half +tablespoons cream and cook until mushrooms are tender. Season with +salt and pepper and a slight grating of nutmeg.</p> + + +<p class="recipe">BROILED MUSHROOMS.</p> + +<p>Clean mushrooms, remove stems, and place caps on a buttered broiler. +Broil five minutes, having gills nearest flame during first half of +broiling. Arrange on serving dish, put a small piece of butter in each +cap and sprinkle with salt and pepper.</p> + + +<p class="recipe">SUPREME OF CHICKEN.</p> + +<p>Force breast of uncooked chicken through a meat chopper; there should +be one-fourth cup. Add one egg beaten slightly and one-fourth cup +heavy cream. Season with salt and pepper. Turn into slightly buttered +mould, set in pan of hot water and bake until firm.</p> + + +<p class="recipe">SARDINE RELISH.</p> + +<p>Melt one tablespoon butter, and add two tablespoons cream. Heat to +boiling point, add three sardines freed from skin and bones, and +separated in small pieces, and one hard-boiled egg finely chopped. +Season with salt and cayenne.</p> + + +<p class="recipe">DIABETIC RAREBIT.</p> + +<p>Beat two eggs slightly and add one-fourth teaspoon salt, a few grains +cayenne, and two tablespoons, each, cream and water. Cook same as +scrambled eggs, and just before serving add one-fourth Neufchâtel +cheese mashed with fork.</p> + + +<p class="recipe">CHEESE SANDWICHES.</p> + +<p>Cream one-third tablespoon butter and add one-half tablespoon, each, +finely chopped cold boiled ham and cold boiled chicken; then season +with salt and paprika. Spread between slices of Gruyère cheese cut as +thin as possible.</p> + + +<p class="recipe">CHEESE CUSTARD.</p> + +<p>Beat one egg slightly, add one-fourth cup cold water, two tablespoons +heavy cream, one tablespoon melted butter, one tablespoon grated +cheese and a few grains salt. Turn into an individual mould, set in +pan of hot water, and bake until firm.</p> + + +<p class="recipe">COLD SLAW.</p> + +<p>Select a small heavy cabbage, remove outside leaves, and cut cabbage +in quarters; with a sharp knife slice very thinly. Soak in cold water +until crisp; drain, dry between towels, and mix with cream salad +dressing.</p> + + +<p class="recipe">CABBAGE SALAD.</p> + +<p>Finely shred one-fourth of a small firm cabbage. Let stand two hours +in salted cold water, allowing one tablespoon of salt to a pint of +water. Cook slowly thirty minutes one-fourth cup, each, vinegar and +cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, +one-eighth teaspoon mustard seed and three cloves. Strain and pour +over cabbage drained from salted water. Let stand two hours, again +drain, and serve with or without mayonnaise dressing.</p> + + +<p class="recipe">CABBAGE AND CELERY SALAD.</p> + +<p>Wash and scrape two stalks of celery, add an equal quantity of +shredded cabbage, and six walnut meats broken in pieces. Serve with +cream dressing.</p> + + +<p class="recipe">CUCUMBER CUP.</p> + +<p>Pare a cucumber and cut in quarters cross wise. Remove center from one +piece and fill cup thus made with tartare sauce. Serve on lettuce +leaf.</p> + + +<p class="recipe">CUCUMBER AND LEEK SALAD.</p> + +<p>Cut cucumber in small cubes and leeks in very thin slices. Mix, using +equal parts, and serve with French dressing.</p> + + +<p class="recipe">CUCUMBER AND WATERCRESS SALAD.</p> + +<p>Cut cucumbers in very thin slices, and with a three-tined fork make +incisions around the edge of each slice. Arrange on a bed of +watercress.</p> + + +<p class="recipe">EGG SALAD I.</p> + +<p>Cut one hard-boiled egg in halves crosswise, in such a way that tops +of halves may be left in points. Remove yolk, mash, moisten with +cream, French or mayonnaise dressing, shape in balls, refill whites, +and serve on lettuce leaves. Garnish with thin slices of radish, and a +radish so cut as to represent a tulip.</p> + + +<p class="recipe">EGG SALAD.</p> + +<p>Prepare egg same as for Egg Salad I, adding to yolk an equal amount of +chopped cooked chicken or veal.</p> + + +<p class="recipe">EGG AND CHEESE SALAD.</p> + +<p>Prepare egg same as for Egg Salad I, adding to yolk three-fourths +tablespoon grated cheese; season with salt, cayenne and a few grains +of mustard; then moisten with vinegar and melted butter. Serve with or +without salad dressing.</p> + + +<p class="recipe">EGG AND CUCUMBER SALAD.</p> + +<p>Cut one hard boiled egg in thin slices. Cut as many very thin slices +from a chilled cucumber as there are slices of egg. Arrange in the +form of a circle (alternating egg and cucumber), having slices overlap +each other. Fill in center with chicory or watercress. Serve with +salad dressing.</p> + + +<p class="recipe">CHEESE SALAD.</p> + +<p>Mash one-sixth of a Neufchâtel cheese and moisten with cream. Shape in +forms the size of a robin's egg. Arrange on a lettuce leaf and +sprinkle with finely chopped parsley which has been dried. Serve with +salad dressing.</p> + + +<p class="recipe">CHEESE AND OLIVE SALAD.</p> + +<p>Mash one-eighth of a cream cheese, and season with salt and cayenne. +Add finely chopped olives, two lettuce leaves, finely cut, and a small +piece of canned pimento, to give color. Press in original shape of +cheese and let stand two hours. Cut in slices and serve on lettuce +leaves with mayonnaise dressing.</p> + + +<p class="recipe">CHEESE AND TOMATO SALAD.</p> + +<p>Peel and chill one medium-sized tomato, and scoop out a small portion +of the pulp. Mix equal quantities of Roquefort and Neufchâtel cheese +and mash, then moisten with French dressing. Fill cavity made in +tomato with cheese. Serve on lettuce leaves with French dressing.</p> + + +<p class="recipe">FISH SALAD I.</p> + +<p>Remove salmon from can, rinse thoroughly with hot water and separate +in flakes; there should be one-fourth cup. Mix one-eighth teaspoon +salt, a few grains, each, mustard and paprika, one teaspoon melted +butter, one-half tablespoon cream, one tablespoon water, one-half +tablespoon vinegar and yolk of one egg; cook over hot water until +mixture thickens; then add one-fourth teaspoon granulated gelatin +soaked in one teaspoon cold water. Add to salmon, mould, chill, and +serve with cucumber sauce.</p> + +<p>Cucumber Sauce.—Pare one-fourth cucumber; chop, drain, and add French +dressing to taste.</p> + + +<p class="recipe">ASPARAGUS SALAD.</p> + +<p>Drain and rinse four stalks of canned asparagus. Cut a ring one-third +inch wide from a red pepper. Put asparagus stalks through ring, +arrange on lettuce leaves, and pour over French dressing.</p> + + +<p class="recipe">TOMATO JELLY SALAD.</p> + +<p>Season one-fourth cup hot stewed and strained tomato with salt, and +add one-third teaspoon granulated gelatin soaked in a teaspoon cold +water. Turn into an individual mould, chill, turn from mould, arrange +on lettuce leaves, and garnish with mayonnaise dressing.</p> + + +<p class="recipe">FROZEN TOMATO SALAD.</p> + +<p>Season stewed and strained tomato with salt and cayenne. Fill a small +tin box with mixture, cover with buttered paper, then tight-fitting +cover, pack in salt and ice, equal parts, and let stand two hours. +Remove from mould, place on lettuce leaf and serve with mayonnaise +dressing.</p> + + +<p class="recipe">TOMATO JELLY SALAD WITH VEGETABLES.</p> + +<p>Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth +slice onion, four peppercorns, one clove, eight minutes. Remove +vegetables and rub tomato through a sieve; there should be one-fourth +cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon +cold water, a few grains salt, and four drops vinegar. Line an +individual mould with cucumber cut in fancy shapes, and string beans, +then pour in mixture. Chill, remove from mould, arrange on lettuce +leaf, and garnish with mayonnaise dressing.</p> + + +<p class="recipe">TOMATO BASKET OF PLENTY.</p> + +<p>Cut a medium-sized tomato in shape of a basket, leaving stem end on +top of handle. Fill basket with cold cooked string beans cut in small +pieces and two halves of English walnut meats cut in pieces, moistened +with French dressing. Serve on lettuce leaf.</p> + + +<p class="recipe">TOMATO AND CHIVE SALAD.</p> + +<p>Remove skin from small tomato. Chill and cut in halves crosswise. +Spread with mayonnaise, sprinkle with finely chopped chives, and serve +on lettuce leaf.</p> + + +<p class="recipe">CANARY SALAD.</p> + +<p>Cut a slice from the stem end of a bright red apple and scoop out +pulp, leaving enough to keep shell in shape. Fill shell thus made with +grapefruit pulp and finely chopped celery, using twice as much +grapefruit as celery. It will be necessary to drain some of the juice +from the grapefruit. Moisten with mayonnaise dressing, replace the +cover and arrange on lettuce leaf, and garnish with a canary made from +Neufchâtel cheese, coloring yellow and shaping, designating eyes with +paprika and putting a few grains on the body of the bird. Also garnish +with three eggs made from cheese, colored green and speckled with +paprika.</p> + +<p>Note.—Do not use apple pulp.</p> + + +<p class="recipe">HARVARD SALAD.</p> + +<p>Cut a selected lemon in the form of a basket with handle, and scoop +out all the pulp. Fill basket thus made with one tablespoon cold +cooked chicken or sweet bread cut in small dice, mixed with one-half +tablespoon small cucumber dice, and one teaspoon finely chopped celery +moistened with cream or mayonnaise dressing. Spread top with dressing +and sprinkle with thin parings cut from round red radishes finely +chopped. Insert a small piece of parsley on top of handle. Arrange on +watercress.</p> + + +<p class="recipe">CUCUMBER BOATS.</p> + +<p>Cut a small cucumber in halves lengthwise. Scoop out centres and cut +boat-shaped. Cut cucumber cut from boats in small pieces and add one +and one-half olives finely chopped. Moisten with French dressing, fill +boats with mixture and serve on lettuce leaves.</p> + + +<p class="recipe">SPINACH SALAD.</p> + +<p>Drain and finely chop one-fourth cup cooked spinach. Season with salt, +pepper, lemon juice, and melted butter. Pack solidly in an individual +mould, chill, remove from mould, and arrange on a thin slice of cooked +tongue cut in circular shape. Garnish base of mould with wreath of +parsley and top with sauce tartare.</p> + +<p>Sauce Tartare.—To one tablespoon mayonnaise dressing add +three-fourths teaspoon finely chopped capers, pickles, olives, and +parsley, having equal parts of each.</p> + + +<p class="recipe">SWEETBREAD AND CUCUMBER SALAD.</p> + +<p>Mix two tablespoons cold cooked sweetbread cut in cubes, one +tablespoon cucumber cubes, and one-half tablespoon finely chopped +celery. Beat one and one-half tablespoons heavy cream until stiff, +then add one-eighth teaspoon granulated gelatin dissolved in one +teaspoon boiling water and three-fourths teaspoon vinegar. Set in a +pan of ice water and as mixture begins to thicken, add sweetbreads and +vegetables. Mould and chill. Remove from mould, arrange on lettuce +leaves, and garnish top with a slice of cucumbers and sprig of +parsley.</p> + + +<p class="recipe">CHICKEN AND NUT SALAD.</p> + +<p>Mix two tablespoons cold cooked chicken or fowl cut in cubes with one +tablespoon finely chopped celery and one-half tablespoon English +walnut meats browned in oven with one-eighth teaspoon butter and a few +grains salt, then broken in pieces. Moisten with mayonnaise dressing. +Mound and garnish with curled celery, tips of celery, and whole nut +meats.</p> + + +<p class="recipe">PRINCESS PUDDING</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">3/4 teaspoon granulated gelatin dissolved in<br /></span> +<span class="i0">1 tablespoon boiling water<br /></span> +<span class="i0">2 teaspoons lemon juice<br /></span> +<span class="i0">1/4 grain saccharine dissolved in<br /></span> +<span class="i0">1/4 teaspoon cold water<br /></span> +<span class="i0">1 egg white.<br /></span> +</div></div> + +<p>Beat egg yolk until thick and lemon-colored, add gelatin, continue the +beating. As mixture thickens add gradually the lemon juice and +saccharine. Fold in white of egg beaten until stiff and dry. Turn into +a mould and chill.</p> + + +<p class="recipe">COFFEE BAVARIAN CREAM.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">2 tablespoons coffee infusion<br /></span> +<span class="i0">1 tablespoon water<br /></span> +<span class="i0">2 tablespoons heavy cream<br /></span> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">Few grains salt<br /></span> +<span class="i0">3/4 teaspoon granulated gelatin soaked in<br /></span> +<span class="i0">1 teaspoon cold water.<br /></span> +<span class="i0">1 grain saccharine dissolved in<br /></span> +<span class="i0">1/2 teaspoon cold water<br /></span> +<span class="i0">1 egg white<br /></span> +<span class="i0">1/4 teaspoon vanilla<br /></span> +</div></div> + +<p>Scald coffee, water and one-half cream. Add egg yolk, slightly beaten, +and cook until mixture thickens; then add gelatin and salt. Remove +from fire, cool, add saccharine, remaining cream beaten stiff, egg +white beaten until stiff, and teaspoon vanilla. Turn into mould and +chill.</p> + + +<p class="recipe">LEMON CREAM SHERBET.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/4 cup cream<br /></span> +<span class="i0">2 tablespoons cold water<br /></span> +<span class="i0">1/2 grain saccharine dissolved in<br /></span> +<span class="i0">1/2 teaspoon cold water<br /></span> +<span class="i0">4 drops lemon juice<br /></span> +<span class="i0">Few grains salt<br /></span> +</div></div> + +<p>Mix ingredients in order given and freeze.</p> + + +<p class="recipe">ORANGE ICE.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/3 cup orange juice<br /></span> +<span class="i0">1 teaspoon lemon juice<br /></span> +<span class="i0">2 tablespoons cold water<br /></span> +<span class="i0">1/2 grain saccharine dissolved in<br /></span> +<span class="i0">1/2 teaspoon cold water<br /></span> +</div></div> + +<p>Mix ingredients in order given, and freeze.</p> + + +<p class="recipe">GRAPEFRUIT ICE.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/4 cup grapefruit juice<br /></span> +<span class="i0">1/4 cup water<br /></span> +<span class="i0">1/2 grain saccharine dissolved in<br /></span> +<span class="i0">1/2 teaspoon cold water.<br /></span> +</div></div> + +<p>Remove juice from grapefruit, strain and add remaining ingredients, +and freeze to a mush. Serve in sections of grapefruit.</p> + + +<p class="recipe">FROZEN PUNCH.</p> + +<div class="poem"><div class="stanza"> +<span class="i0">1/4 cup cream<br /></span> +<span class="i0">2 tablespoons cold water<br /></span> +<span class="i0">1-1/2 teaspoons rum<br /></span> +<span class="i0">1 egg yolk<br /></span> +<span class="i0">1/2 grain saccharine dissolved in<br /></span> +<span class="i0">1/2 teaspoon cold water<br /></span> +<span class="i0">Few grains salt<br /></span> +</div></div> + +<p>Scald one-half cream with water, add egg yolk slightly beaten and cook +over hot water until mixture thickens. Cool, add remaining ingredients +and freeze.</p> + + + +<hr style="width: 65%;" /> +<h2>DIET LISTS.</h2> + + +<p>Attention is called to the fact that the protein allowance in the +following diets is not large. The first two tables represent fast +days; the next six are transitional days, in which the nourishment is +gradually increased but does not satisfy the caloric needs. The +remainder may be selected according to the needs of the case or the +weight of the patient.</p> + +<p>To prevent monotony or to give variety, one meat may be substituted +for another, or one "5%" vegetable for another. The fat may be +increased by the addition of butter or olive oil if more calories are +needed to maintain body weight. However, it is not considered +desirable to give so much fat that the weight will increase.</p> + + + +<table summary="TABLE I" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE I.</td></tr> +<tr><td class="tl">Protein, 10 grams</td></tr> +<tr><td class="tl">Carbohydrate, 15 grams</td></tr> +<tr><td class="tl">Fat, 7 grams</td></tr> +<tr><td class="tl">Calories, 200</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> String beans (canned).</td> <td class="tl" style="width: 30%;">120 grams</td> <td class="tl" style="width: 30%;">2-1/2 h. tbsp.</td></tr> +<tr><td class="tl"> Asparagus (canned).</td> <td class="tl">150 grams</td> <td class="tl">3 h. tbsp. or 13-1/2 stalks 4 in. long.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 pieces 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Spinach (cooked).</td> <td class="tl">135 grams</td> <td class="tl">3 h. tbsp.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp. or 9 stalks 4 in. long.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 pieces 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> +</tbody></table> + + +<table summary="TABLE II" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE II.</td></tr> + +<tr><td class="tl">Protein, 7 grams</td></tr> +<tr><td class="tl">Carbohydrate, 15 grams</td></tr> +<tr><td class="tl">Fat, 6 grams</td></tr> +<tr><td class="tl">Calories, 150</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Asparagus (canned).</td> <td class="tl" style="width: 30%;">75 grams</td> <td class="tl" style="width: 30%;">1-3/4 h. tbsp. (chopped).</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">65 grams</td> <td class="tl">1 very h. tbsp.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Onions (cooked).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">50 grams</td> <td class="tl">3 pieces about 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">50 grams</td> <td class="tl">3 pieces 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> +</tbody></table> + + +<table summary="TABLE III" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE III.</td></tr> + +<tr><td class="tl">Protein, 24 grams</td></tr> +<tr><td class="tl">Carbohydrate, 8 grams</td></tr> +<tr><td class="tl">Fat, 22 grams</td></tr> +<tr><td class="tl">Calories, 340</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> String beans.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">2 h. tbsp.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +</tbody></table> + + +<table summary="TABLE IV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE IV.</td></tr> + +<tr><td class="tl">Protein, 31 grams</td></tr> +<tr><td class="tl">Fat, 14 grams</td></tr> +<tr><td class="tl">Carbohydrate, 17 grams</td></tr> +<tr><td class="tl">Calories, 327</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">35 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">240 grams</td> <td class="tl">5 h. tbsp. +</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea or coffee.</td></tr> +</tbody></table> + + +<table summary="TABLE V" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE V.</td></tr> + +<tr><td class="tl">Protein, 43 grams</td></tr> +<tr><td class="tl">Carbohydrate, 15 grams</td></tr> +<tr><td class="tl">Fat, 19 grams</td></tr> +<tr><td class="tl">Calories, 414</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">70 grams</td> <td class="tl">1 mod. serving.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage (cooked).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +</tbody></table> + + +<table summary="TABLE VI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VI.</td></tr> + +<tr><td class="tl">Protein, 38 grams</td></tr> +<tr><td class="tl">Fat, 31 grams</td></tr> +<tr><td class="tl">Carbohydrate, 19 grams</td></tr> +<tr><td class="tl">Calories, 520</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Celery (cooked).</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">20 grams</td> <td class="tl">2 medium leaves.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +</tbody></table> + + +<table summary="TABLE VII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VII.</td></tr> + +<tr><td class="tl">Protein, 35 grams</td></tr> +<tr><td class="tl">Carbohydrate, 17 grams</td></tr> +<tr><td class="tl">Fat, 100 grams</td></tr> +<tr><td class="tl">Calories, 1143</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp. or 9 stalks 4 in. long (canned).</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> String beans (cooked).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower (cooked).</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">2-1/2 ounces</td> <td class="tl">5 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE VIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VIII.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 16 grams</td></tr> +<tr><td class="tl">Fat, 104 grams</td></tr> +<tr><td class="tl">Calories, 1196</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp or 9 stalks 4 in. long (canned).</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">2 slices about 6 in. long.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> String beans (canned).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE IX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE IX.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 15 grams</td></tr> +<tr><td class="tl">Fat, 125 grams</td></tr> +<tr><td class="tl">Calories, 1500</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Eggs.</td> <td class="tl" style="width: 30%;">2</td></tr> +<tr><td class="tl"> String beans(canned).</td> <td class="tl">100 grams</td> <td class="tl">3 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chop.</td> <td class="tl">100 grams</td> <td class="tl">1 chop.</td></tr> +<tr><td class="tl"> Cabbage (cooked).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Asparagus (canned).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower (cooked).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 square.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE X" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE X.</td></tr> + +<tr><td class="tl">Protein, 61 grams</td></tr> +<tr><td class="tl">Carbohydrate, 16 grams</td></tr> +<tr><td class="tl">Fat, 160 grams</td></tr> +<tr><td class="tl">Calories, 1795</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Tomatoes (canned).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">50 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">20 grams</td> <td class="tl">2 leaves.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XI.</td></tr> + +<tr><td class="tl">Protein, 38 grams</td></tr> +<tr><td class="tl">Carbohydrate, 20 grams</td></tr> +<tr><td class="tl">Fat, 100 grams</td></tr> +<tr><td class="tl">Calories, 1168</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">30 grams</td> <td class="tl" style="width: 30%;">1-1/2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">50 grams</td> <td class="tl">1 very small serving.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Scraped beef balls.</td> <td class="tl">40 grams = 1-1/3 oz.</td></tr> +<tr><td class="tl"> Chopped celery salad.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 tbsp.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XII.</td></tr> + +<tr><td class="tl">Protein, 35 grams</td></tr> +<tr><td class="tl">Carbohydrate, 16 grams</td></tr> +<tr><td class="tl">Fat, 92 grams</td></tr> +<tr><td class="tl">Calories, 1064</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">80 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Egg, white.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">10 grams</td> <td class="tl">1 leaf.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">5 grams</td> <td class="tl">1 teaspoon. +</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIII.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Fat, 110 grams</td></tr> +<tr><td class="tl">Carbohydrate, 21 grams</td></tr> +<tr><td class="tl">Calories, 1187</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3-1/2 ounces</td> <td class="tl">7 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIV.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 20 grams</td></tr> +<tr><td class="tl">Fat, 103 grams</td></tr> +<tr><td class="tl">Calories, 1200</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl">1 + 1 egg white.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Butter.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">50 grams</td> <td class="tl">1 very small serving.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl">Scraped beef balls</td> <td class="tl">40 grams</td> <td class="tl">1-1/3 oz.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XV.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 22 grams</td></tr> +<tr><td class="tl">Fat, 105 grams</td></tr> +<tr><td class="tl">Calories, 2100</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chop.</td> <td class="tl">105 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">50 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVI.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Fat, 100 grams</td></tr> +<tr><td class="tl">Carbohydrate, 30 grams</td></tr> +<tr><td class="tl">Calories, 1200</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Peas (canned).</td> <td class="tl">75 grams</td> <td class="tl">1-3/4 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth—6 ounces with vegetables:</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">50 grams</td> <td class="tl">3 pieces 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Squash.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">75 grams</td> <td class="tl">1-3/4 tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">175 grams</td> <td class="tl">3-3/4 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVII.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 30 grams</td></tr> +<tr><td class="tl">Fat, 100 grams</td></tr> +<tr><td class="tl">Calories, 1200</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Asparagus (chopped).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">50 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 thin slice, baker's loaf.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVIII.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 35 grams</td></tr> +<tr><td class="tl">Fat, 110 grams</td></tr> +<tr><td class="tl">Calories, 1330</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">75 grams</td> <td class="tl">1-3/4 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth—chicken, lamb or beef.</td> <td class="tl">6 ounces</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">150 grams</td> <td class="tl">9 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Squash.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Beets.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage (raw).</td> <td class="tl">25 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIX.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 35 grams</td></tr> +<tr><td class="tl">Fat, 115 grams</td></tr> +<tr><td class="tl">Calories, 1370</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">3 slices 6 in. long.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Potatoes (boiled).</td> <td class="tl">50 grams</td> <td class="tl">1 very small one.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">6 ounces</td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks about 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">140 grams</td> <td class="tl">3 h. tbsp.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Milk.</td> <td class="tl">4 ounces</td> <td class="tl">1/2 glass.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XX.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 35 grams</td></tr> +<tr><td class="tl">Fat, 130 grams</td></tr> +<tr><td class="tl">Calories, 1557</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">3 slices, 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Boiled onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 small leaves.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 very thin slice.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Butter.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXI.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 40 grams</td></tr> +<tr><td class="tl">Fat, 158 grams</td></tr> +<tr><td class="tl">Calories, 1830</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 3 x 1/2 in.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Onions (boiled).</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl">Bread.</td> <td class="tl">15 grams</td> <td class="tl">1 slice very thin, 3 x 3 x 1/4</td></tr> +<tr><td class="tl"> Milk.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXII.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 30 grams</td></tr> +<tr><td class="tl">Fat, 158 grams</td></tr> +<tr><td class="tl">Calories, 1830</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">420 grams</td> <td class="tl">4 h. tbsp. +</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 medium sized.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">21 grams</td> <td class="tl">1-1/2 tbsp.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">50 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 medium leaves.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">15 grams</td> <td class="tl">1-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIII.</td></tr> + +<tr><td class="tl">Protein, 62 grams</td></tr> +<tr><td class="tl">Carbohydrate, 31 grams</td></tr> +<tr><td class="tl">Fat, 153 grams</td></tr> +<tr><td class="tl">Calories, 1800</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">75 grams</td> <td class="tl">1-1/2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth—100 c.c. with vegetables: =</td> <td class="tl">7 tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Tomato.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Turnip.</td> <td class="tl">25 grams</td> <td class="tl">1 level tbsp.</td></tr> +<tr><td class="tl"> Celery (chopped).</td> <td class="tl">50 grams</td> <td class="tl">2 level tbsp.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Squash.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">75 grams</td> <td class="tl">1-1/2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">75 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">175 grams</td> <td class="tl">2-3/4 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">7 grams</td> <td class="tl">1/2 tbsp. +</td></tr> +</tbody></table> + + +<table summary="TABLE XXIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIV.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 30 grams</td></tr> +<tr><td class="tl">Fat, 158 grams</td></tr> +<tr><td class="tl">Calories, 1830</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">3 h. tbsp. —</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">21 grams</td> <td class="tl">1-1/2 tbsp. +</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">50 grams</td> <td class="tl">1 very small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">280 grams</td> <td class="tl">4 h. tbsp. +</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXV.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 30 grams</td></tr> +<tr><td class="tl">Fat, 154 grams</td></tr> +<tr><td class="tl">Calories, 1800</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">60 grams</td> <td class="tl" style="width: 30%;">2-1/2 slices, 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2-1/2 h. tbsp.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">150 grams</td> <td class="tl">3 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Beets.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Ham.</td> <td class="tl">50 grams</td> <td class="tl">1 very small serving.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">40 grams</td> <td class="tl">4 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVI.</td></tr> + +<tr><td class="tl">Protein, 40 grams</td></tr> +<tr><td class="tl">Carbohydrate, 36 grams</td></tr> +<tr><td class="tl">Fat, 105 grams</td></tr> +<tr><td class="tl">Calories, 1280</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">2 slices.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Potatoes (mashed).</td> <td class="tl">60 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass.</td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">100 grams</td> <td class="tl">1 squab (small).</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 c.c.</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Milk.</td> <td class="tl">120 c.c.</td> <td class="tl">1/2 glass.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVII.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 40 grams</td></tr> +<tr><td class="tl">Fat, 131 grams</td></tr> +<tr><td class="tl">Calories, 1587</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Chop.</td> <td class="tl">100 grams</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">2 slices.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">55 grams</td> <td class="tl">1 h. tbsp. +</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVIII.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 50 grams</td></tr> +<tr><td class="tl">Fat, 124 grams</td></tr> +<tr><td class="tl">Calories, 1563</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">10 grams</td> <td class="tl">1 slice, 2 x 1 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cold ham.</td> <td class="tl">50 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 3 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">30 grams</td> <td class="tl">3 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIX.</td></tr> + +<tr><td class="tl">Protein, 52 grams</td></tr> +<tr><td class="tl">Carbohydrate, 52 grams</td></tr> +<tr><td class="tl">Fat, 116 grams</td></tr> +<tr><td class="tl">Calories, 1504</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Boiled ham.</td> <td class="tl">100 grams</td> <td class="tl">1 large slice (thin).</td></tr> +<tr><td class="tl"> Brussels sprouts.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Milk.</td> <td class="tl">6 ounces</td> <td class="tl">1 glass.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Scotch broth.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">50 grams</td> <td class="tl">5 leaves.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXX.</td></tr> + +<tr><td class="tl">Protein, 50 grams</td></tr> +<tr><td class="tl">Carbohydrate, 50 grams</td></tr> +<tr><td class="tl">Fat, 117 grams</td></tr> +<tr><td class="tl">Calories, 1590</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chop.</td> <td class="tl">100 grams</td> <td class="tl">1 medium chop.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">10 grams</td> <td class="tl">1 leaf.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">30 grams</td> <td class="tl">3 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXI.</td></tr> + +<tr><td class="tl">Protein, 53 grams</td></tr> +<tr><td class="tl">Carbohydrate, 50 grams</td></tr> +<tr><td class="tl">Fat, 133 grams</td></tr> +<tr><td class="tl">Calories, 1658</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">150 grams</td> <td class="tl" style="width: 30%;">1 medium.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">60 grams</td> <td class="tl">2-1/2 slices.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">50 grams</td> <td class="tl">1 very small serving.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Ham.</td> <td class="tl">50 grams</td> <td class="tl">1 small slice.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">15 grams</td> <td class="tl">1 slice, 3 x 1 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXII.</td></tr> + +<tr><td class="tl">Protein, 101 grams</td></tr> +<tr><td class="tl">Carbohydrate, 51 grams</td></tr> +<tr><td class="tl">Fat, 255 grams</td></tr> +<tr><td class="tl">Calories, 2995</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">50 grams</td> <td class="tl" style="width: 30%;">1/2 orange (small).</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 slice.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Lamb chop.</td> <td class="tl">180 grams</td> <td class="tl">2 small.</td></tr> +<tr><td class="tl"> Potato.</td> <td class="tl">50 grams</td> <td class="tl">1 very small.</td></tr> +<tr><td class="tl"> Turnip.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp +</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">10 grams</td> <td class="tl">1 leaf.</td></tr> +<tr><td class="tl"> Tomato (raw).</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl">Custard—made with one egg and part of the cream.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">1-1/2 tbsp.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">50 grams</td> <td class="tl">2 slices 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIII.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 55 grams</td></tr> +<tr><td class="tl">Fat, 159 grams</td></tr> +<tr><td class="tl">Calories, 1950</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 medium leaves.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">10 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">60 grams</td> <td class="tl">1 very h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIV.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 50 grams</td></tr> +<tr><td class="tl">Fat, 145 grams</td></tr> +<tr><td class="tl">Calories, 1800</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 slice, medium.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">100 grams</td> <td class="tl">1 squab (small).</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 medium leaves.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks, 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">30 grams</td> <td class="tl">1 slice, med. thin.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">30 grams</td> <td class="tl">3 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3-1/2 ounces</td> <td class="tl">7 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXV.</td></tr> + +<tr><td class="tl">Protein, 63 grams</td></tr> +<tr><td class="tl">Carbohydrate, 60 grams</td></tr> +<tr><td class="tl">Fat, 140 grams</td></tr> +<tr><td class="tl">Calories, 1800</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Grape fruit.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1/2 small grape fruit.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">30 grams</td> <td class="tl">1 slice, med. thin.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass.</td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">100 grams</td> <td class="tl">1 squab.</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">30 grams</td> <td class="tl">1 slice, med. thin.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVI.</td></tr> + +<tr><td class="tl">Protein, 60 grams</td></tr> +<tr><td class="tl">Carbohydrate, 60 grams</td></tr> +<tr><td class="tl">Fat, 140 grams</td></tr> +<tr><td class="tl">Calories, 1794</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Orange.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 small.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 slice medium.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">16 slices (thin).</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">30 grams</td> <td class="tl">1 slice, med. thin.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">3 ounces</td> <td class="tl">6 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVII.</td></tr> + +<tr><td class="tl">Protein, 74 grams</td></tr> +<tr><td class="tl">Carbohydrate, 62 grams</td></tr> +<tr><td class="tl">Fat, 179 grams</td></tr> +<tr><td class="tl">Calories, 2220</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">30 grams</td> <td class="tl">1 slice, 3 x 3 x 1/2 in. medium thin.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass.</td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">100 grams</td> <td class="tl">1 medium serving.</td></tr> +<tr><td class="tl"> Baked potato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Tomato.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">13 grams</td> <td class="tl">1 tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVIII.</td></tr> + +<tr><td class="tl">Protein, 71 grams</td></tr> +<tr><td class="tl">Carbohydrate, 60 grams</td></tr> +<tr><td class="tl">Fat, 184 grams</td></tr> +<tr><td class="tl">Calories, 2242</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl">4 slices 6 in. long</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Lima beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Beef juice.</td> <td class="tl">4 ounces</td> <td class="tl">8 tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice 3 x 3 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XXXIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIX.</td></tr> + +<tr><td class="tl">Protein, 72 grams</td></tr> +<tr><td class="tl">Carbohydrate, 65 grams</td></tr> +<tr><td class="tl">Fat, 174 grams</td></tr> +<tr><td class="tl">Calories, 2170</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Squab.</td> <td class="tl">100 grams</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Strawberries.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Fish (Haddock).</td> <td class="tl">1 very small helping.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">10 grams</td> <td class="tl">1 square.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XL" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XL.</td></tr> + +<tr><td class="tl">Protein, 71 grams</td></tr> +<tr><td class="tl">Carbohydrate, 65 grams</td></tr> +<tr><td class="tl">Fat, 183 grams</td></tr> +<tr><td class="tl">Calories, 2257</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 very small slice.</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">180 c.c.</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Roast lamb.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Baked potato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">20 grams</td> <td class="tl">1 very small slice.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">25 grams</td> <td class="tl">2-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLI.</td></tr> + +<tr><td class="tl">Protein, 77 grams</td></tr> +<tr><td class="tl">Carbohydrate, 68 grams</td></tr> +<tr><td class="tl">Fat, 185 grams</td></tr> +<tr><td class="tl">Calories, 2315</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Tomatoes.</td> <td class="tl">100 grams</td> <td class="tl">1 med. tomato.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">6 ounces</td> <td class="tl">1 glass.</td></tr> +<tr><td class="tl"> Haddock.</td> <td class="tl">100 grams</td> <td class="tl">1 small helping.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Onions.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Baked potato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Butter.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cold boiled ham.</td> <td class="tl">75 grams</td> <td class="tl">1 slice, large.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">100 grams</td> <td class="tl">6 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">35 grams</td> <td class="tl">3-1/2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLII.</td></tr> + +<tr><td class="tl">Protein, 77 grams</td></tr> +<tr><td class="tl">Carbohydrate, 69 grams</td></tr> +<tr><td class="tl">Fat, 186 grams</td></tr> +<tr><td class="tl">Calories, 2328</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">50 grams</td> <td class="tl">2 slices, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">6 ounces</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 slice.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cold veal.</td> <td class="tl">50 grams</td> <td class="tl">1 small slice.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">200 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">30 grams</td> <td class="tl">3 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLIII.</td></tr> + +<tr><td class="tl">Protein, 74 grams</td></tr> +<tr><td class="tl">Carbohydrate, 71 grams</td></tr> +<tr><td class="tl">Fat, 176 grams</td></tr> +<tr><td class="tl">Calories, 2220</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Egg.</td> <td class="tl" style="width: 30%;">1</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Broth.</td> <td class="tl">6 ounces</td> <td class="tl">1 glass or cup.</td></tr> +<tr><td class="tl"> Chicken.</td> <td class="tl">100 grams</td> <td class="tl">1 med. serving.</td></tr> +<tr><td class="tl"> Squash.</td> <td class="tl">50 grams</td> <td class="tl">1 h. tbsp.</td></tr> +<tr><td class="tl"> Turnips.</td> <td class="tl">140 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> String beans.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Baked potato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Parsnips.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Cucumbers.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">40 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Olive oil.</td> <td class="tl">13 grams</td> <td class="tl">1 tbsp.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLIV.</td></tr> + +<tr><td class="tl">Protein, 75 grams</td></tr> +<tr><td class="tl">Carbohydrate, 71 grams</td></tr> +<tr><td class="tl">Fat, 180 grams</td></tr> +<tr><td class="tl">Calories, 2250</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Bacon.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Asparagus.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Potato (boiled).</td> <td class="tl">50 grams</td> <td class="tl">1 very small.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Potato (boiled).</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Spinach.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Cauliflower.</td> <td class="tl">120 grams</td> <td class="tl">2 h. tbsp. +</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Cottage cheese.</td> <td class="tl">50 grams</td> <td class="tl">1-1/2 x 1-1/2 x 1-1/2 in.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">100 grams</td> <td class="tl">10 leaves.</td></tr> +<tr><td class="tl"> Carrots.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 med. thin slice.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">20 grams</td> <td class="tl">2 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">7 ounces</td> <td class="tl">14 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLV.</td></tr> + +<tr><td class="tl">Protein, 99 grams</td></tr> +<tr><td class="tl">Carbohydrate, 101 grams</td></tr> +<tr><td class="tl">Fat, 225 grams</td></tr> +<tr><td class="tl">Calories, 2880</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Oranges.</td> <td class="tl" style="width: 30%;">200 grams</td> <td class="tl" style="width: 30%;">2 small.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">75 grams</td> <td class="tl">3 slices.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 med. slice.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Lamb chop.</td> <td class="tl">100 grams</td> <td class="tl">1 chop.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Olives.</td> <td class="tl">50 grams</td> <td class="tl">13 small olives.</td></tr> +<tr><td class="tl"> Almonds.</td> <td class="tl">50 grams</td> <td class="tl">26 small almonds.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Salmon.</td> <td class="tl">100 grams</td> <td class="tl">1 average helping.</td></tr> +<tr><td class="tl"> Salad:</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Fresh tomato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Mayonnaise.</td> <td class="tl">21 grams</td> <td class="tl">1 tbsp.</td></tr> +<tr><td class="tl"> American cheese.</td> <td class="tl">25 grams</td> <td class="tl">1-1/2 x 1 x 1 in.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">40 grams</td> <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">40 grams</td> <td class="tl">4 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVI.</td></tr> + +<tr><td class="tl">Protein, 101 grams</td></tr> +<tr><td class="tl">Carbohydrate, 101 grams</td></tr> +<tr><td class="tl">Fat, 235 grams</td></tr> +<tr><td class="tl">Calories, 3010</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Grape fruit.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1/2 small.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">50 grams</td> <td class="tl">2 slices, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Chops.</td> <td class="tl">200 grams</td> <td class="tl">2 small.</td></tr> +<tr><td class="tl"> Potato.</td> <td class="tl">75 grams</td> <td class="tl">1 medium or 1-1/2 tbsp. of mashed.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">50 grams</td> <td class="tl">5 leaves.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Walnuts.</td> <td class="tl">25 grams</td> <td class="tl">5 whole walnut meats.</td></tr> +<tr><td class="tl"> French dressing:</td></tr> +<tr><td class="tl"> Oil.</td> <td class="tl">26 grams</td> <td class="tl">2 tbsp.</td></tr> +<tr><td class="tl"> Vinegar.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cold chicken.</td> <td class="tl">50 grams</td> <td class="tl">1 small slice.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Celery.</td> <td class="tl">50 grams</td> <td class="tl">3 stalks 4-1/2 in. long.</td></tr> +<tr><td class="tl"> Peach.</td> <td class="tl">100 grams</td> <td class="tl">1 peach.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + + <tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVII.</td></tr> + +<tr><td class="tl">Protein, 99 grams</td></tr> +<tr><td class="tl">Carbohydrate, 126 grams</td></tr> +<tr><td class="tl">Fat, 228 grams</td></tr> +<tr><td class="tl">Calories, 3043</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Lamb chop.</td> <td class="tl" style="width: 30%;">100 grams</td> <td class="tl" style="width: 30%;">1 chop.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">50 grams</td> <td class="tl">2 slices, each 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Coffee.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Steak.</td> <td class="tl">100 grams</td> <td class="tl">1 small serving.</td></tr> +<tr><td class="tl"> Potato.</td> <td class="tl">200 grams</td> <td class="tl">2 small ones.</td></tr> +<tr><td class="tl"> Cabbage.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Custard or ice cream, using part of cream, and one-half egg (extra).</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">100 grams</td> <td class="tl">4 slices.</td></tr> +<tr><td class="tl"> Egg.</td> <td class="tl">1</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Beets.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Peach (as purchased).</td> <td class="tl">100 grams</td> <td class="tl">1 peach.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + + <tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">6 ounces</td> <td class="tl">12 tbsp.</td></tr> +</tbody></table> + + +<table summary="TABLE XLVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVIII.</td></tr> + +<tr><td class="tl">Protein, 101 grams</td></tr> +<tr><td class="tl">Carbohydrate, 150 grams</td></tr> +<tr><td class="tl">Fat, 292 grams</td></tr> +<tr><td class="tl">Calories, 3744</td></tr> + +<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr> +<tr><td class="tl" style="width: 40%;"> Grape fruit.</td> <td class="tl" style="width: 30%;">300 grams</td> <td class="tl" style="width: 30%;">1 medium.</td></tr> +<tr><td class="tl"> Bacon.</td> <td class="tl">75 grams</td> <td class="tl">3 slices.</td></tr> +<tr><td class="tl"> Eggs.</td> <td class="tl">2</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">35 grams</td> <td class="tl">1 medium slice.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Sugar.</td></tr> + +<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Lamb chop.</td> <td class="tl">100 grams</td> <td class="tl">1 chop.</td></tr> +<tr><td class="tl"> Peas.</td> <td class="tl">100 grams</td> <td class="tl">2 h. tbsp.</td></tr> +<tr><td class="tl"> Lettuce.</td> <td class="tl">25 grams</td> <td class="tl">3 leaves.</td></tr> +<tr><td class="tl"> Fresh tomato.</td> <td class="tl">100 grams</td> <td class="tl">1 medium.</td></tr> +<tr><td class="tl"> Mayonnaise.</td> <td class="tl">21 grams</td> <td class="tl">1 tbsp.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">25 grams</td> <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr> +<tr><td class="tl"> Cold roast beef.</td> <td class="tl">100 grams</td> <td class="tl">1 slice (large).</td></tr> +<tr><td class="tl"> Olives.</td> <td class="tl">50 grams</td> <td class="tl">13 small olives.</td></tr> +<tr><td class="tl"> Almonds.</td> <td class="tl">20 grams</td></tr> +<tr><td class="tl"> Cream cheese.</td> <td class="tl">50 grams</td> <td class="tl">1-1/2 x 1-1/2 x 1-1/2 in.</td></tr> +<tr><td class="tl"> Bread.</td> <td class="tl">40 grams</td> <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +<tr><td class="tl"> Cream.</td></tr> +<tr><td class="tl"> Tea.</td></tr> + +<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr> +<tr><td class="tl"> Butter.</td> <td class="tl">50 grams</td> <td class="tl">5 squares.</td></tr> +<tr><td class="tl"> Cream, 40%.</td> <td class="tl">5 ounces</td> <td class="tl">10 tbsp.</td></tr> +<tr><td class="tl"> Sugar.</td> <td class="tl">40 grams</td> <td class="tl">4 h. tbsp.</td></tr> +<tr><td class="tl"> Tea.</td></tr> +<tr><td class="tl"> Butter.</td></tr> +</tbody></table> + + +<hr style='width: 45%;' /> + +<p>Dr. Edwin A. Locke's book of food values has been of much value in +making up these diets.</p> + +<hr style='width: 45%;' /> + +<p>The following shows the successive steps in building up a diet for a +patient who starved six days before becoming sugar-free:</p> + +<table summary="starvation days" style="width: 50%;"><tbody> +<tr> +<td></td> <td class="center">Grams<br />Protein</td> <td class="center">Grams<br />Fat</td> <td class="center">Grams<br />Carbohydrate</td> <td class="center">Total<br />Calories</td> +</tr><tr> +<td class="tl" style="width: 25%;">Day 1</td> <td class="tr">2</td> <td class="tr">+</td> <td class="tr" style="width: 15%;">5</td> <td class="tr" style="width: 15%;">30</td> +</tr><tr> +<td class="tl">Day 2</td> <td class="tr">15</td> <td class="tr">12</td> <td class="tr">4</td> <td class="tr">189</td> +</tr><tr> +<td class="tl">Day 3</td> <td class="tr">23</td> <td class="tr">18</td> <td class="tr">8</td> <td class="tr">294</td> +</tr><tr> +<td class="tl">Day 4</td> <td class="tr">36</td> <td class="tr">30</td> <td class="tr">11</td> <td class="tr">471</td> +</tr><tr> +<td class="tl">Day 5</td> <td class="tr">18</td> <td class="tr">48</td> <td class="tr">9</td> <td class="tr">560</td> +</tr><tr> +<td class="tl">Day 6</td> <td class="tr">51</td> <td class="tr">44</td> <td class="tr">17</td> <td class="tr">688</td> +</tr><tr> +<td class="tl">Day 7</td> <td class="tr">52</td> <td class="tr">51</td> <td class="tr">15</td> <td class="tr">750</td> +</tr><tr> +<td class="tl">Day 8</td> <td class="tr">46</td> <td class="tr">51</td> <td class="tr">19</td> <td class="tr">740</td> +</tr><tr> +<td class="tl">Day 9</td> <td class="tr">49</td> <td class="tr">78</td> <td class="tr">20</td> <td class="tr">1008</td> +</tr><tr> +<td class="tl">Day 10</td> <td class="tr">50</td> <td class="tr">101</td> <td class="tr">21</td> <td class="tr">1230</td> +</tr><tr> +<td class="tl">Day 11</td> <td class="tr">49</td> <td class="tr">123</td> <td class="tr">19</td> <td class="tr">1422</td> +</tr><tr> +<td class="tl">Day 12</td> <td class="tl" colspan="4">Starved because sugar came through</td> +</tr><tr> +<td class="tl">Day 13</td> <td class="tr">15</td> <td class="tr">12</td> <td class="tr">3</td> <td class="tr">185</td> +</tr><tr> +<td class="tl">Day 14</td> <td class="tr">34</td> <td class="tr">32</td> <td class="tr">10</td> <td class="tr">478</td> +</tr><tr> +<td class="tl">Day 15</td> <td class="tr">53</td> <td class="tr">100</td> <td class="tr">15</td> <td class="tr">1208</td> +</tr></tbody></table> + +<hr style='width: 45%;' /> + +<p>Patient discharged with advice as to diet. The corresponding menus for +the above are as follows:</p> + + +<table summary="daily diet" style="width: 60%;"><tbody><tr> +<td class="center" colspan="3">FIRST DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">String beans 25 grams.</td> <td class="tl">Lettuce 25 grams.</td> <td class="tl">Lettuce 25 grams.</td> +</tr><tr> +<td class="tl">Lettuce 25 grams.</td> <td class="tl">Cucumbers 25 grams.</td> <td class="tl">Tomato 25 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tea.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 2 grams, Fat, trace, Carbohydrate 5 grams, Calories 30.</td> +</tr><tr> + +<td class="center" colspan="3">SECOND DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Egg 1.</td> <td class="tl">Lettuce 25 grams.</td> +</tr><tr> +<td class="tl">Lettuce 25 grams.</td> <td class="tl">Lettuce 25 grams.</td> <td class="tl">String beans 25 grams.</td> +</tr><tr> +<td class="tl">Cucumbers 25 grams.</td> <td class="tl">String beans 25 grams.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tea.</td> <td></td> +</tr><tr> +<td class="tl" colspan="3">Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 189.</td> + +</tr><tr> +<td class="center" colspan="3">THIRD DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Egg 1.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Asparagus 50 grams.</td> <td class="tl">Cauliflower 50 grams.</td> <td class="tl">String beans 75 grams.</td> +</tr><tr> +<td class="tl">Lettuce 25 grams.</td> <td class="tl">Lettuce 50 grams.</td> <td class="tl">Celery 50 grams.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 28 grams, Fat 18 grams, Carbohydrate 8 grams, Calories 294.</td> +</tr><tr> + +<td class="center" colspan="3">FOURTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Chicken broth 6 oz.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">String beans 100 grams.</td> <td class="tl">Egg 1.</td> <td class="tl">Egg whites 2.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Celery 100 grams.</td> <td class="tl">Lettuce 75 grams.</td> +</tr><tr> +<td class="tl">Cream 1 oz.</td> <td class="tl">Tea.</td> <td class="tl">Cucumbers 50 grams.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 36 grams, Fat 30 grams, Carbohydrate 11 grams, Calories 471.</td> +</tr><tr> + +<td class="center" colspan="3">FIFTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">String beans 75 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Cauliflower 100 grams.</td> <td class="tl">Lettuce 25 grams.</td> <td class="tl">Asparagus.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tomatoes 50 grams.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Cream 2 tbsp.</td> <td class="tl">Butter 1 square.</td> <td class="tl">Cream 2 tbsp.</td> +</tr><tr> +<td class="tl">Butter 1/2 square.</td> <td class="tl">Tea.</td> <td></td> +</tr><tr> +<td></td> <td class="tl">Cream 2 tbsp.</td> <td></td> +</tr><tr> +<td class="tl" colspan="3">Protein 18 grams, Fat 48 grams, Carbohydrate 10 grams, Calories 560.</td> +</tr><tr> + +<td class="center" colspan="3">SIXTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Broth 6 oz.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Spinach 75 grams.</td> <td class="tl">Chicken 50 grams.</td> <td class="tl">Egg whites 2.</td> +</tr><tr> +<td class="tl">Butter 1/2 square.</td> <td class="tl">Lettuce 50 grams.</td> <td class="tl">String beans 75 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tomatoes 75 grams.</td> <td class="tl">Cucumbers 75 grams.</td> +</tr><tr> +<td class="tl">Cream 1 tbsp.</td> <td class="tl">Asparagus 75 grams.</td> <td class="tl">Tea.</td> +</tr><tr> +<td></td> <td class="tl">Tea.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td></td> <td class="tl">Cream 1 tbsp.</td> <td class="tl">Butter 1/2 square.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 51 grams, Fat 44 grams, Carbohydrate 17 grams, Calories 688.</td> +</tr><tr> + +<td class="center" colspan="3">SEVENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Eggs 2.</td> <td class="tl">Beef broth 6 oz.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Asparagus 100 grams.</td> <td class="tl">Scraped beef 50 grams.</td> <td class="tl">Salmon 50 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Cauliflower 100 grams.</td> <td class="tl">Cabbage 100 grams.</td> +</tr><tr> +<td class="tl">Cream 1 tbsp.</td> <td class="tl">Spinach 100 grams.</td> <td class="tl">Tomatoes (raw) 75 grams.</td> +</tr><tr> +<td class="tl">Lettuce 25 grams.</td> <td class="tl">String beans 100 grams.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Tea.</td> <td class="tl">Cream 1 tbsp.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 52 grams, Fat 51 grams, Carbohydrate 15 grams, Calories 750.</td> +</tr><tr> + +<td class="center" colspan="3">EIGHTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Chicken 75 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">String beans 100 grams.</td> <td class="tl">Cauliflower 100 grams.</td> <td class="tl">Spinach 100 grams.</td> +</tr><tr> +<td class="tl">Asparagus 100 grams.</td> <td class="tl">Olives 25 grams.</td> <td class="tl">Celery 50 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Cucumbers 50 grams.</td> <td class="tl">Lettuce 50 grams.</td> +</tr><tr> +<td class="tl">Cream 1 tbsp.</td> <td class="tl">Tea.</td> <td class="tl">Tea.</td> +</tr><tr> +<td></td> <td class="tl">Cream 1 tbsp.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 46 grams, Fat 51 grams, Carbohydrate 19 grams, Calories 740.</td> +</tr><tr> + +<td class="center" colspan="3">NINTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Chicken 75 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Egg white 1.</td> <td class="tl">String beans 100 grams.</td> <td class="tl">Cauliflower 100 grams.</td> +</tr><tr> +<td class="tl">Spinach 100 grams.</td> <td class="tl">Asparagus 100 grams.</td> <td class="tl">Cucumbers 50 grams.</td> +</tr><tr> +<td class="tl">Celery 50 grams.</td> <td class="tl">Olives 25 grams.</td> <td class="tl">Lettuce 50 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tea.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Cream 2 tbsp.</td> <td class="tl">Cream 1 tbsp.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td class="tl">Butter 1 square.</td> <td class="tl">Butter 1-1/2 square.</td> <td class="tl">Butter 1 square.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 49 grams, Fat 77 grams, Carbohydrate 19 grams, Calories 1008.</td> +</tr><tr> + +<td class="center" colspan="3">TENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Lamb chop 75 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Lettuce 50 grams.</td> <td class="tl">Spinach 100 grams.</td> <td class="tl">Salmon 50 grams.</td> +</tr><tr> +<td class="tl">String beans 100 grams.</td> <td class="tl">Celery 50 grams.</td> <td class="tl">Asparagus 100 grams.</td> +</tr><tr> +<td class="tl">Cucumbers 100 grams.</td> <td class="tl">Olives 25 grams.</td> <td class="tl">Cabbage 100 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Tea.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Cream 2 tbsp.</td> <td class="tl">Cream 2 tbsp.</td> <td class="tl">Cream 2 tbsp.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 50 grams, Fat 101 grams, Carbohydrate 21 grams, Calories 1230.</td> +</tr><tr> + +<td class="center" colspan="3">ELEVENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Bacon 50 grams.</td> <td class="tl">Beef broth 8 oz.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Asparagus 100 grams.</td> <td class="tl">Chicken 75 grams.</td> <td class="tl">Tomatoes 100 grams.</td> +</tr><tr> +<td class="tl">Spinach 100 grams.</td> <td class="tl">Cabbage 100 grams.</td> <td class="tl">Spinach 50 grams.</td> +</tr><tr> +<td class="tl">Butter 2 squares.</td> <td class="tl">Cucumbers 50 grams.</td> <td class="tl">Butter 2 squares.</td> +</tr><tr> +<td class="tl">Cream 3 tbsp.</td> <td class="tl">Butter 3 squares.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td></td> <td class="tl">Cream (made into ice cream) 4 tbsp.</td> <td></td> +</tr><tr> +<td class="tl" colspan="3">Protein 49 grams, Fat 123 grams, Carbohydrate 19 grams, Calories 1422.</td> +</tr><tr> + +<td class="center" colspan="3">TWELFTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Black coffee.</td> <td class="tl">Chicken broth 8 oz.</td> <td class="tl">Beef broth 8 oz.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 12 grams, Calories 49.</td> +</tr><tr> + +<td class="center" colspan="3">THIRTEENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">String beans 50 grams.</td> <td class="tl">Egg 1.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Black coffee.</td> <td class="tl">Asparagus 50 grams.</td> <td class="tl">Cabbage 50 grams.</td> +</tr><tr> +<td></td> <td class="tl">Tea.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl" colspan="3">Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 185.</td> +</tr><tr> + +<td class="center" colspan="3">FOURTEENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Roast chicken 50 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">String beans 100 grams.</td> <td class="tl">Asparagus 100 grams.</td> <td class="tl">Cauliflower 100 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Cabbage 100 grams.</td> <td class="tl">Tea.</td> +</tr><tr> +<td class="tl">Cream 1 tbsp.</td> <td class="tl">Tea.</td> <td class="tl">Cream 1 tbsp.</td> +</tr><tr> +<td></td> <td class="tl">Cream 1 tbsp.</td> <td></td> +</tr><tr> +<td class="tl" colspan="3">Protein 34 grams, Fat 32 grams, Carbohydrate 10 grams, Calories 478.</td> +</tr><tr> + +<td class="center" colspan="3">FIFTEENTH DAY.</td> +</tr><tr> +<td class="center">BREAKFAST.</td> <td class="center">DINNER.</td> <td class="center">SUPPER.</td> +</tr><tr> +<td class="tl">Egg 1.</td> <td class="tl">Squab 100 grams.</td> <td class="tl">Egg 1.</td> +</tr><tr> +<td class="tl">Tomatoes 50 grams.</td> <td class="tl">String beans 100 grams.</td> <td class="tl">Cold chicken 25 grams.</td> +</tr><tr> +<td class="tl">Coffee.</td> <td class="tl">Cauliflower 150 grams.</td> <td class="tl">Lettuce 50 grams.</td> +</tr><tr> +<td class="tl">Cream 2 tbsp.</td> <td class="tl">Butter 1 square.</td> <td class="tl">Spinach 50 grams.</td> +</tr><tr> +<td></td> <td class="tl">Custard made with 1 egg, 4 tbsp.<br />cream and 2 tbsp. water sweetened<br /> with saccharine.</td> <td class="tl">Tea.</td> +</tr><tr> +<td></td> <td></td> <td class="tl">Cream 2 tbsp.</td> +</tr><tr> +<td></td> <td class="tl">Tea.</td> <td></td> +</tr><tr> +<td class="tl" colspan="3">Protein 53 grams, Fat 100 grams, Carbohydrate 15 grams, Calories 1208.</td> +</tr></tbody></table> + +<p>Patient discharged with advice as to diet.</p> + + +<p class="subhead2 padtop">FOOD VALUES.</p> + +<p>An estimate of the quantity or bulk of food may be of assistance or +interest. There is so much variation in the size of tablespoons or +what may be termed either rounding or heaping tablespoons that it must +be remembered that we can only estimate. Patients who are instructed +how to feed themselves on leaving the hospital are cautioned carefully +to take about the quantity of an article of food they have been served +while in the hospital when the diet is weighed. Any written advice is +always given in quantities known to be <i>under</i> the carbohydrate or +protein tolerance of the patient. However, if they will boil the +vegetables and change the water at least twice, so much carbohydrate +is removed that it is quite possible for them to obtain a comfortable +bulk and still take in very small quantities of carbohydrate.</p> + + +<p><span class="smcap">100-Gram Portions.</span></p> + +<div class="poem"><div class="stanza"> +<span class="i0">Asparagus—8 or 9 stalks 4 inches long.<br /></span> +<span class="i0">Beans (string) (cut in small pieces) 3 heaping tablespoons.<br /></span> +<span class="i0">Bacon—4 slices 6 inches long, 2 inches wide.<a name="FNanchor_7_7" id="FNanchor_7_7"></a><a href="#Footnote_7_7" class="fnanchor">[7]</a><br /></span> +<span class="i0">Cabbage (cooked)—3 heaping tablespoons.<br /></span> +<span class="i0">Cauliflower—3 rounding tablespoons.<br /></span> +<span class="i0">Celery—6 pieces 4-1/2 inches long, medium thickness.<br /></span> +<span class="i0">Cheese—a piece 4 inches by 1-1/2 inch by 1 inch.<br /></span> +<span class="i0">Cucumbers—12 slices 1/8 inch thick, 1/2 inch in diameter.<br /></span> +<span class="i0">Greens (spinach, kale, etc.)—2 heaping tablespoons.<br /></span> +<span class="i0">Lettuce—10 to 12 medium-sized leaves.<br /></span> +<span class="i0">Onions—2 onions, size of an egg.<br /></span> +<span class="i0">Olives—25 small olives.<br /></span> +<span class="i0">Peas—3 rounding tablespoons.<br /></span> +<span class="i0">Potatoes (baked)—1 small potato, size of egg.<br /></span> +<span class="i0">Potatoes (mashed)—2 rounding tablespoons.<br /></span> +<span class="i0">Sardines—28 sardines—1 small box.<br /></span> +<span class="i0">Salmon—1/4 can (almost).<br /></span> +<span class="i0">Tomatoes—2-1/2 heaping tablespoons.<br /></span> +<span class="i0">Tomatoes—fresh, one medium sized tomato, 2 inches in diameter.<br /></span> +</div></div> + +<div class="footnote"><p><a name="Footnote_7_7" id="Footnote_7_7"></a><a href="#FNanchor_7_7"><span class="label">[7]</span></a> Bacon loses about half of its fat content when cooked.</p></div> + +<p class="padtop">Other Weights.</p> + +<table summary="food weights" style="width: 60%;"><tbody> +<tr><td class="tl" style="width: 50%;">1 tablespoon olive oil</td> <td class="tl">= 13 grams</td></tr> +<tr><td class="tl">1 tablespoon mayonnaise</td> <td class="tl">= 21 grams</td></tr> +<tr><td class="tl">1 thin slice of bread (baker's loaf)</td> <td class="tl">= 25 grams</td></tr> +<tr><td class="tl">1 medium sized orange</td> <td class="tl">= 150 grams</td></tr> +<tr><td class="tl">1 peach</td> <td class="tl">= 125 grams</td></tr> +<tr><td class="tl">1 medium sized apple</td> <td class="tl">= 150 grams</td></tr> +<tr><td class="tl">1/2 small grape fruit</td> <td class="tl">= 150 grams</td></tr> +<tr><td class="tl">1 medium sized lamb chop with bone</td> <td class="tl">= 100 grams</td></tr> +<tr><td class="tl">1 medium sized slice cold tongue</td> <td class="tl">= 25 grams</td></tr> +<tr><td class="tl">1 slice tenderloin steak 1 in. thick</td> <td class="tl">= 100 grams</td></tr> +<tr><td class="tl">1 average helping of fish</td> <td class="tl">= 100 grams</td></tr> +<tr><td class="tl">1 average helping of butter</td> <td class="tl">= 10 grams</td></tr> +<tr><td class="tl">1 average sized egg</td> <td class="tl">= 50 grams</td></tr> +<tr><td class="tl">1 average helping of cooked green vegetables such as spinach, cabbage, cauliflower, asparagus, etc. (2 tablespoons)<a name="FNanchor_8_8" id="FNanchor_8_8"></a><a href="#Footnote_8_8" class="fnanchor">[8]</a></td> <td class="tl">= 100 grams</td></tr> +<tr><td class="tl">1 average helping boiled cereal</td> <td class="tl">= 100 grams</td></tr> +<tr><td class="tl">1 potato, size of large egg</td> <td class="tl">= 100 grams</td></tr> +</tbody></table> + +<div class="footnote"><p><a name="Footnote_8_8" id="Footnote_8_8"></a><a href="#FNanchor_8_8"><span class="label">[8]</span></a> It is not true that all the vegetables weigh the same, +but for the sake of simplicity in most of the diets it has been +reckoned that two heaping tablespoons of any one of the "5%" +vegetables weighs 100 gms.</p></div> + +<p>The following food values are taken from Locke's Abstract of Atwater +and Bryant's Bulletin No. 28, 1906, United States Department of +Agriculture.</p> + +<p>Fractions of per cents. have been left off in order to make the use of +the table more simple, and the values given will be found quite +accurate enough for clinical purposes.</p> + +<table summary="food stuffs" style="width: 60%;"><tbody> +<tr> +<td class="center">Food Stuffs.<br />Raw.</td> <td class="center">Quantity.</td> <td class="center">Protein.<br />Grams.</td> <td class="center">Fat.<br />Grams.</td> + <td class="center">Carbohydrate.<br />Grams.</td> <td class="center">Total<br />Calories.</td> +</tr><tr> + <td class="center"><span class="smcap">Meat.</span></td> +</tr><tr> +<td class="tl" style="width: 44%;">Beef </td> <td class="tr" style="width: 12%;">100 gms.</td> <td class="tr" style="width: 12%;">22</td> <td class="tr" style="width: 12%;">28</td> <td style="width: 10%;"></td> <td class="tr" style="width: 10%;">350</td> +</tr><tr> +<td class="tl">Chicken </td> <td class="tr">100 gms.</td> <td class="tr">32</td> <td class="tr">4</td> <td></td> <td class="tr">168</td> +</tr><tr> +<td class="tl">Bacon (raw) </td> <td class="tr">100 gms.</td> <td class="tr">10</td> <td class="tr">64</td> <td></td> <td class="tr">636</td> +</tr><tr> + <td class="center"><span class="smcap">Fish.</span></td> +</tr><tr> +<td class="tl">Fish (average) </td> <td class="tr">100 gms.</td> <td class="tr">20</td> <td class="tr">7</td> <td></td> <td class="tr">147</td> +</tr><tr> +<td class="tl">Oysters </td> <td class="tr">100 gms.</td> <td class="tr">6</td> <td class="tr">1</td> <td class="tr">3</td> <td class="tr">46</td> +</tr><tr> + <td class="center"><span class="smcap">Eggs.</span></td> +</tr><tr> +<td class="tl">Eggs </td> <td class="tr">100 gms.</td> <td class="tr">13</td> <td class="tr">12</td> <td></td> <td class="tr">165</td> +</tr><tr> +<td class="tl">Eggs </td> <td class="tr">1 egg</td> <td class="tr">7</td> <td class="tr">6</td> <td></td> <td class="tr">84</td> +</tr><tr> + <td class="center"><span class="smcap">Dairy Products.</span></td> +</tr><tr> +<td class="tl">Butter </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">85</td> <td></td> <td class="tr">795</td> +</tr><tr> +<td class="tl">Cheese (American) </td> <td class="tr">100 gms.</td> <td class="tr">28</td> <td class="tr">35</td> <td class="tr">2</td> <td class="tr">448</td> +</tr><tr> +<td class="tl">Cheese (Neufchâtel) </td> <td class="tr">100 gms.</td> <td class="tr">19</td> <td class="tr">27</td> <td class="tr">2</td> <td class="tr">337</td> +</tr><tr> +<td class="tl">Milk (whole) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">4</td> <td class="tr">5</td> <td class="tr">70</td> +</tr><tr> +<td class="tl">Milk (whole) </td> <td class="tr">1 qt.</td> <td class="tr">30</td> <td class="tr">36</td> <td class="tr">45</td> <td class="tr">642</td> +</tr><tr> +<td class="tl">Milk (skim) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">0.3</td> <td class="tr">5</td> <td class="tr">35</td> +</tr><tr> +<td class="tl">Milk (skim) </td> <td class="tr">1 qt.</td> <td class="tr">31</td> <td class="tr">3</td> <td class="tr">46</td> <td class="tr">343</td> +</tr><tr> +<td class="tl">Cream (gravity) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">16</td> <td class="tr">5</td> <td class="tr">181</td> +</tr><tr> +<td class="tl">Cream (gravity) </td> <td class="tr">1 pt.</td> <td class="tr">12</td> <td class="tr">73</td> <td class="tr">23</td> <td class="tr">822</td> +</tr><tr> + <td class="center"><span class="smcap">Cereal Products.</span></td> +</tr><tr> +<td class="tl">Oatmeal (cooked) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">0.5</td> <td class="tr">12</td> <td class="tr">66</td> +</tr><tr> +<td class="tl">Rice (cooked) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">0.1</td> <td class="tr">24</td> <td class="tr">112</td> +</tr><tr> +<td class="tl">Macaroni (cooked) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">0.1</td> <td class="tr">24</td> <td class="tr">112</td> +</tr><tr> +<td class="tl">Bread </td> <td class="tr">100 gms.</td> <td class="tr">9</td> <td class="tr">1</td> <td class="tr">53</td> <td class="tr">264</td> +</tr><tr> +<td class="tl">Soda crackers </td> <td class="tr">100 gms.</td> <td class="tr">10</td> <td class="tr">9</td> <td class="tr">73</td> <td class="tr">424</td> +</tr><tr> +<td class="tl">Cake (average) </td> <td class="tr">100 gms.</td> <td class="tr">6</td> <td class="tr">9</td> <td class="tr">63</td> <td class="tr">367</td> +</tr><tr> + <td class="center"><span class="smcap">Vegetables.</span></td> +</tr><tr> +<td class="tl">Asparagus (canned) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">1</td> <td class="tr">3</td> <td class="tr">30</td> +</tr><tr> +<td class="tl">Beans (dried) </td> <td class="tr">100 gms.</td> <td class="tr">22</td> <td class="tr">2</td> <td class="tr">59</td> <td class="tr">350</td> +</tr><tr> +<td class="tl">Beans (string) fresh cooked </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">1.0</td> <td class="tr">2</td> <td class="tr">22</td> +</tr><tr> +<td class="tl">Beets (cooked) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.1</td> <td class="tr">7</td> <td class="tr">37</td> +</tr><tr> +<td class="tl">Cabbage (raw) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.3</td> <td class="tr">6</td> <td class="tr">35</td> +</tr><tr> +<td class="tl">Carrots (raw) </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.4</td> <td class="tr">9</td> <td class="tr">45</td> +</tr><tr> +<td class="tl">Cauliflower (raw) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.5</td> <td class="tr">5</td> <td class="tr">33</td> +</tr><tr> +<td class="tl">Celery (raw) </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.1</td> <td class="tr">3</td> <td class="tr">17</td> +</tr><tr> +<td class="tl">Corn (green) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">1</td> <td class="tr">20</td> <td class="tr">103</td> +</tr><tr> +<td class="tl">Cucumbers (raw) </td> <td class="tr">100 gms.</td> <td class="tr">0.8</td> <td class="tr">0.2</td> <td class="tr">3</td> <td class="tr">17</td> +</tr><tr> +<td class="tl">Lettuce (raw) </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.3</td> <td class="tr">3</td> <td class="tr">19</td> +</tr><tr> +<td class="tl">Mushrooms (raw) </td> <td class="tr">100 gms.</td> <td class="tr">3</td> <td class="tr">0.4</td> <td class="tr">7</td> <td class="tr">45</td> +</tr><tr> +<td class="tl">Onions (raw) </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.3</td> <td class="tr">10</td> <td class="tr">48</td> +</tr><tr> +<td class="tl">Peas (dried) </td> <td class="tr">100 gms.</td> <td class="tr">24</td> <td class="tr">1</td> <td class="tr">62</td> <td class="tr">362</td> +</tr><tr> +<td class="tl">Peas (green, raw) </td> <td class="tr">100 gms.</td> <td class="tr">7</td> <td class="tr">0.5</td> <td class="tr">16</td> <td class="tr">99</td> +</tr><tr> +<td class="tl">Potatoes (white) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.1</td> <td class="tr">18</td> <td class="tr">83</td> +</tr><tr> +<td class="tl">Potatoes (sweet) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.7</td> <td class="tr">27</td> <td class="tr">125</td> +</tr><tr> +<td class="tl">Spinach </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">0.3</td> <td class="tr">3</td> <td class="tr">23</td> +</tr><tr> +<td class="tl">Squash </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.5</td> <td class="tr">9</td> <td class="tr">46</td> +</tr><tr> + +<td class="tl">Tomatoes </td> <td class="tr">100 gms.</td> <td class="tr">0.9</td> <td class="tr">0.4</td> <td class="tr">4</td> <td class="tr">24</td> +</tr><tr> + + +<td class="tl">Turnips </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.2</td> <td class="tr">8</td> <td class="tr">39</td> +</tr></tbody></table> + + + +<p>The values for all the vegetables are calculated from the <i>raw</i> vegetables.</p> + + +<table summary="fruits" style="width: 60%;"><tbody> +<tr> + <td class="center"><span class="smcap">Fruits.</span></td> +</tr><tr> +<td class="tl" style="width: 44%;">Apples (edible portion) </td> <td class="tr" style="width: 12%;">100 gms.</td> <td class="tr" style="width: 12%;">0.4</td> <td class="tr" style="width: 12%;">0.5</td> <td class="tr" style="width: 10%;">14</td> <td class="tr" style="width: 10%;">64</td> +</tr><tr> +<td class="tl">Bananas (edible portion)</td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.6</td> <td class="tr">22</td> <td class="tr">100</td> +</tr><tr> +<td class="tl">Blackberries </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">1</td> <td class="tr">11</td> <td class="tr">59</td> +</tr><tr> +<td class="tl">Cherries </td> <td class="tr">100 gms.</td> <td class="tr">0.1</td> <td class="tr">1</td> <td class="tr">15</td> <td class="tr">71</td> +</tr><tr> +<td class="tl">Cranberries </td> <td class="tr">100 gms.</td> <td class="tr">0.4</td> <td class="tr">0.6</td> <td class="tr">10</td> <td class="tr">48</td> +</tr><tr> +<td class="tl">Currants </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td></td> <td class="tr">13</td> <td class="tr">57</td> +</tr><tr> +<td class="tl">Figs (dried) </td> <td class="tr">100 gms.</td> <td class="tr">4</td> <td class="tr">0.3</td> <td class="tr">74</td> <td class="tr">323</td> +</tr><tr> +<td class="tl">Grapes </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">1</td> <td class="tr">14</td> <td class="tr">71</td> +</tr><tr> +<td class="tl">Huckleberries </td> <td class="tr">100 gms.</td> <td class="tr">0.6</td> <td class="tr">0.6</td> <td class="tr">16</td> <td class="tr">74</td> +</tr><tr> +<td class="tl">Lemon juice </td> <td class="tr">100 gms.</td> <td></td> <td></td> <td class="tr">10</td> <td class="tr">41</td> +</tr><tr> +<td class="tl">Muskmelons (edible portions) </td> <td class="tr">100 gms.</td> <td class="tr">0.6</td> <td></td> <td class="tr">9</td> <td class="tr">39</td> +</tr><tr> +<td class="tl">Oranges (edible portion)</td> <td class="tr">100 gms.</td> <td class="tr">0.8</td> <td class="tr">0.2</td> <td class="tr">11</td> <td class="tr">50</td> +</tr><tr> +<td class="tl">Peaches (edible portion)</td> <td class="tr">100 gms.</td> <td class="tr">0.7</td> <td class="tr">0.1</td> <td class="tr">9</td> <td class="tr">41</td> +</tr><tr> +<td class="tl">Pears (edible portion) </td> <td class="tr">100 gms.</td> <td class="tr">0.6</td> <td class="tr">0.5</td> <td class="tr">14</td> <td class="tr">65</td> +</tr><tr> +<td class="tl">Prunes (dried) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td></td> <td class="tr">73</td> <td class="tr">308</td> +</tr><tr> +<td class="tl">Raisins (dried) </td> <td class="tr">100 gms.</td> <td class="tr">2</td> <td class="tr">3</td> <td class="tr">76</td> <td class="tr">348</td> +</tr><tr> +<td class="tl">Pineapples </td> <td class="tr">100 gms.</td> <td class="tr">0.4</td> <td class="tr">0.3</td> <td class="tr">10</td> <td class="tr">45</td> +</tr><tr> +<td class="tl">Plums (edible portion) </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td></td> <td class="tr">20</td> <td class="tr">86</td> +</tr><tr> +<td class="tl">Raspberries </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td></td> <td class="tr">12</td> <td class="tr">53</td> +</tr><tr> +<td class="tl">Strawberries </td> <td class="tr">100 gms.</td> <td class="tr">1</td> <td class="tr">0.6</td> <td class="tr">7</td> <td class="tr">38</td> +</tr><tr> +<td class="tl">Watermelons </td> <td class="tr">100 gms.</td> <td class="tr">0.4</td> <td class="tr">0.2</td> <td class="tr">7</td> <td class="tr">32</td> +</tr><tr> + <td class="center"><span class="smcap">Nuts.</span></td> +</tr><tr> +<td class="tl">Almonds. </td> <td class="tr">100 gms.</td> <td class="tr">21</td> <td class="tr">54</td> <td class="tr">17</td> <td class="tr">658</td> +</tr><tr> +<td class="tl">Chestnuts </td> <td class="tr">100 gms.</td> <td class="tr">6</td> <td class="tr">5</td> <td class="tr">42</td> <td class="tr">243</td> +</tr><tr> +<td class="tl">Peanuts (edible portion)</td> <td class="tr">100 gms.</td> <td class="tr">25</td> <td class="tr">38</td> <td class="tr">24</td> <td class="tr">554</td> +</tr><tr> +<td class="tl">Walnuts </td> <td class="tr">100 gms.</td> <td class="tr">18</td> <td class="tr">64</td> <td class="tr">13</td> <td class="tr">722</td> +</tr><tr> + <td class="center"><span class="smcap">Miscellaneous.</span></td> +</tr><tr> +<td class="tl">Chocolate </td> <td class="tr">100 gms.</td> <td class="tr">13</td> <td class="tr">48</td> <td class="tr">30</td> <td class="tr">623</td> +</tr><tr> + <td class="tl">Whiskey</td> <td class="tr">50 c.c.</td> <td class="tr" colspan="4">43% alcohol 152</td> +</tr><tr> + <td class="tl">Lager beer</td> <td class="tr">250 c.c.</td> <td class="tr" colspan="4">4.5% alcohol 130</td> +</tr></tbody></table> + + +<p class="center">ADDITIONAL DATA.</p> + +<table summary="other items" width="60%;"><tbody> +<tr> + <td></td> <td class="center">Protein.</td> <td class="center">Fat.</td> <td class="center">Carbohydrate.</td> <td class="center">Calories.</td> +</tr><tr> +<td class="tl">Bacon (raw) 4 slices, 6 in. long 2 in. wide</td> <td class="tr">10</td> <td class="tr">64</td> <td></td> <td class="tr">636</td> +</tr><tr> +<td class="tl">Bacon (cooked) 4 slices, 6 in. long, 2 in. wide</td> <td class="tr">10</td> <td class="tr">32</td> <td></td> <td class="tr">338</td> +</tr><tr> +<td></td> <td></td> <td class="tr">to 46</td> <td></td> <td class="tr">to 468</td> +</tr><tr> +<td class="tl">Beef (roast), 1 slice, 4-1/2 x 1-1/2 x 1/8 in.</td> <td class="tr">6</td> <td class="tr">7</td> <td></td> <td class="tr">89</td> +</tr><tr> +<td class="tl">Egg, 1 medium size, 50 gms.</td> <td class="tr">7</td> <td class="tr">6</td> <td></td> <td class="tr">84</td> +</tr><tr> +<td class="tl">Oysters, 6 large</td> <td class="tr">6</td> <td class="tr">1</td> <td class="tr">3</td> <td class="tr">46</td> +</tr><tr> +<td class="tl">Butter, 1-1/4 in. cube (25 gms.)</td> <td></td> <td class="tr">21</td> <td></td> <td class="tr">195</td> +</tr><tr> +<td class="tl">Cheese (Neufchâtel) 1 cheese 2-1/4 x 1-1/2 x 1-1/4 in.</td> <td class="tr">16</td> <td class="tr">23</td> <td class="tr">1</td> <td class="tr">284</td> +</tr><tr> +<td class="tl">Cream (gravity—"16%"), 1 glass, 7 oz.</td> <td class="tr">5</td> <td class="tr">32</td> <td class="tr">10</td> <td class="tr">359</td> +</tr><tr> +<td class="tl">Milk (whole), 1 glass, 7 oz.</td> <td class="tr">6</td> <td class="tr">8</td> <td class="tr">9</td> <td class="tr">136</td> +</tr><tr> +<td class="tl">Bread, 1 slice, 3 x 3-1/2 x 1/2 in. (30 gms.)</td> <td class="tr">3</td> <td class="tr">0.5</td> <td class="tr">16</td> <td class="tr">81</td> +</tr><tr> +<td class="tl">Uneeda Biscuit (1)</td> <td class="tr">1</td> <td class="tr">0.5</td> <td class="tr">4</td> <td class="tr">20</td> +</tr><tr> +<td class="tl">Rice (boiled), 1 tablespoon, (50 gms.)</td> <td class="tr">1+</td> <td></td> <td class="tr">12</td> <td class="tr">56</td> +</tr><tr> +<td class="tl">Oatmeal (boiled), 1 tablespoon, (50 gms.)</td> <td class="tr">1+</td> <td class="tr">6</td> <td class="tr">33</td> <td class="tr">$5</td> +</tr><tr> +<td class="tl">Potato (size of large egg), 100 gms.</td> <td class="tr">2</td> <td class="tr">18</td> <td class="tr">83</td> <td class="tr">$5</td> +</tr><tr> +<td class="tl">"5%" vegetables (uncooked) 1 tablespoon</td> <td></td> <td></td> <td class="tr">2.5</td> <td class="tr">10</td> +</tr><tr> +<td class="tl">"5%" vegetables (boiled once) 1 tablespoon</td> <td></td> <td></td> <td class="tr">1.7</td> <td class="tr">7</td> +</tr><tr> +<td class="tl">"5%" vegetables (boiled thrice) 1 tablespoon</td> <td></td> <td></td> <td class="tr">1</td> <td class="tr">4</td> +</tr><tr> +<td class="tl">Grape fruit as purchased (1 small) 300 gms.</td> <td class="tr">2</td> <td></td> <td class="tr">30</td> <td class="tr">131</td> +</tr><tr> +<td class="tl">Orange as purchased (1 medium) 150 gms.</td> <td class="tr">1</td> <td></td> <td class="tr">13</td> <td class="tr">57</td> +</tr><tr> +<td class="tl">English walnuts (6 whole meats) 20 gms.</td> <td class="tr">4</td> <td class="tr">12</td> <td class="tr">3</td> <td class="tr">140</td> +</tr><tr> +<td class="tl">Almonds (10 small) 10 gms.</td> <td class="tr">2</td> <td class="tr">5</td> <td class="tr">2</td> <td class="tr">63</td> +</tr><tr> +<td class="tl">Peanuts (as purchased) 15 nuts</td> <td class="tr">6</td> <td class="tr">9</td> <td class="tr">6</td> <td class="tr">33</td> +</tr></tbody></table> + +<p>All of these values are approximate. The following vegetables may be +considered as falling into the "5%" group: Lettuce, string beans, +spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes, +asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripe +olives, kale, rhubarb, dandelions, endive, watercress, pumpkin, +sorrel, and radishes. As these various vegetables contain from 3 to 7% +carbohydrate, it will be seen that the value of 2-1/2 grams +carbohydrate for 1 tablespoonful of these vegetables raw, and 1 gram +for the same amount thrice boiled, is not accurate, but it is near +enough for practical purposes.</p> + +<hr style='width: 45%;' /> + +<p>Transcriber's Notes:</p> + +<p>Á has been changed to À throughout</p> + +<p>Removed unnecessary opening parenthesis:<br /> +<span style="margin-left: 1em;">On Feb. 5 he was still sugar-free (having been so</span></p> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of The Starvation Treatment of Diabetes, by +Lewis Webb Hill and Rena S. 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