Allspice

Almond extract

Anise

Basil

Bay leaf

Caraway

Cardamom

Chives

Chili powder

Cinnamon

Cloves

Cocoa (not Dutch process) Coconut Coriander Cumin

Curry powder

Dill

Fennel

Garlic

Ginger

Horseradish (not prepared) Leeks

Lemon juice or extract Mace

Maple extract

Marjoram

Mint

Mustard, dry Nutmeg Onion juice

Orange extract Oregano Paprika Parsley

Pepper, black, red or white, fresh green Peppermint extract Pimento Poppyseed Poultry seasoning Purslane Rosemary

Saccharin (if calories are restricted) Saffron Sage l Courtesy of Bureau of Nutrition, New Yark State Department of Health, Reprinted from N.R.C. Bulletin 826, "Sodium Restricted Diets."

Savory Sesame Sorrel

Sucaryl calcium (if calories are restricted)

Sugar, brown (in small amounts) Sugar, white Tarragon Thyme Tumeric

Vanilla extract Vinegar Walnut extract Wine-do not use cooking wines

Seasoning For Meat And Meat Substitutes

BEEF-dry mustard, marjoram, nutmeg, onion, sage, thyme, pepper, bay leaf, grape jelly, mushrooms, green pepper.

PORK-onion, garlic, sage; with applesauce, spiced apples.

LAMB-mint, garlic, rosemary, curry; with broiled pineapple rings. VEAL-bay leaf, ginger, marjoram, curry, currant jelly, spiced apricots, oregano.

CHICKEN-paprika, mushrooms, thyme, sage, parsley, cranberry sauce. FISH-dry mustard, paprika, curry, bay leaf, lemon juice, mushrooms, marjoram, green pepper. EGGS-pepper, green pepper, mushrooms, dry mustard, paprika, curry, jelly or pineapple omelet, onion, parsley.

Seasoning For Vegetables

ASPARAGUS-lemon juice. BEANS-green-marjoram, lemon juice, nutmeg, unsalted French dressing, dill seed. BROCCOLI-lemon juice.

CABBAGE-mustard dressing, dill seed, unsalted butter with lemon and sugar.

CARROTS-parsley, unsalted butter, mint, nutmeg, glazed with butter and sugar.

CAULIFLOWER-nutmeg.

CORN-green pepper, tomatoes.

PEAS-mint, mushrooms, parsley, onion.

POTATOES-parsley, unsalted butter, mace, chopped green pepper, onion, baked, french fry. SQUASH-ginger, mace.

SWEET POTATOES-candied or glazed with cinnamon or nutmeg; escalloped with apples, sugar or orange slices. TOMATOES-basil, marjoram, onion, sugar.

Low Residue Diet

A low residue diet is sometimes used in the treatment of diarrhea, gastrointestinal disturbances, and during the post-operative period following surgery on the lower bowel. The diet is smooth in texture and is mechanically and chemically nonirritating.

Tube Feeding Formula No. 1 3

Food

Strained meat (beef)

Strained vegetables (peas)

Strained fruits (pears)

Evaporated milk (undiluted)

Eggs

Sugar

Water

Vitamin Supplement

Household Measurement 1 jar/3 1/2 ounces 1 jar/3 1/2 ounces 1 jar/3 1/2ounces

1 can/14 1/2 ounces 2

2 tbsp.

1 cup + 1 tbsp. 7 1/2drops

The above ingredients are those needed for 1,000 milliliters (one quart). The caloric value for this formula is 1 calorie per milliliter (cc). Content: protein 60 grams; fat 45 grams; carbohydrate 90 grams.

Tube Feeding Formula No. 2

There are many formulas including commercial preparations which can be used for tube feedings and the selection depends upon the patient's condition and nutrient requirements. If commercially strained foods are used, the following formula may be easily prepared with a minimum of equipment. Refrigerate. Warm slightly before using.

1 quart whole milk 1 cup skim milk powder 4 eggs, beaten 3/4 cup strained beef

1 cup strained peas

1/2 cup strained orange juice 1/2 cup Karo

2 tablespoons applesauce (or % ounce liquid pectin)

This recipe totals about 2 quarts and contains approximately 2,000 calories and 120 grams of protein.

1 Strained vegetables may be better tolerated at times.

2 Some physicians may restrict acid Juices.

3 Courtesy of Nutrition Department, Clinical Center, National Institutes of Health, U.S. Department of Health, Education, and Welfare.