Diet In The Different Periods Of Life

Description

This section is from the book "Food In Health And Disease", by Nathan S. Davis. See also: Food Is Your Best Medicine.

Diet In The Different Periods Of Life

Aged persons bear want better than do young ones. Indeed, after middle life abstemious eating should be practised in order to maintain health. During old age less work is done; tissues cease to grow, and repair takes place slowly. The need for food is therefore greatly lessened. It is a common dietetic error at this time to eat too much. Food should be varied, but taken in small portions. When old people are feeble, they should eat four or five times daily. Often because of few and poor teeth old people must live chiefly upon liquid and soft foods. Whenever it is possible their teeth should be repaired or false ones provided that food of all kinds may be eaten. As tissue repair and tissue growth is stopped or reversed, a gradual wasting being the rule in old age, protein foods are not so necessary as in early life. Moreover, they are not so desirable, for often elimination of nitrogenous waste by the kidneys is less perfect. Bland, easily digested foods should be preferred. Foods which are not easily digested will ferment in the gastrointestinal canal and will form toxic substances which increase arterial tension and thereby the work which the heart has to do. The latter organ under these conditions grows weak and is unable to maintain a perfect circulation, a condition which deranges the functions of various organs. This produces ill health and is often the cause of fatal illness. Such stimulating beverages as tea, coffee, and cocoa are well borne and particularly grateful.

In middle life, or, to be more exact, after the thirtieth year, it should be remembered that it is no longer necessary to eat to make more tissues or to promote growth, but only to maintain an equilibrium of weight and strength. At this time the habit acquired in childhood of eating largely is strongly established and the pleasure of eating is most appreciated. Therefore, most men and women are inclined to eat too much and to eat food that is too rich or that, although most palatable, is indigestible. It is at this time that indiscretions of diet are with especial frequency a cause of disease. The quantity of food eaten should vary with the amount and character of one's physical work. When a sedentary life is led, only the most digestible foods should be eaten, and these in moderate amounts.

At this time the habit of eating only what is needed should be acquired and earlier habits should be broken. The average man should limit himself to small portions and should make it his rule not to take more than one portion of any kind of food at a meal. This general rule is subject to modification for many who are doing hard physical work need a somewhat more generous supply than this general rule implies but they should endeavor to vary their eating as their work varies. It is a common observation of physicians that farmers who eat very heartily during the summer when their hard work enables them to digest and utilize it continue the same habit during the winter when work is comparatively light. This results at first in mild forms of indigestion, but ultimately in a chronic gastric disorder.

In infancy and childhood food must be eaten to maintain heat, which is radiated with relatively great rapidity, to supply muscular energy, which in childhood is generously expended; and to supply the great demands that rapid growth of tissues makes during the earliest years of life. The most rapid growth takes place in infancy, when there is the smallest expenditure of muscular energy. The composition of mother's milk, which is nature's especial aliment for this period, gives us a key to the kinds of food needed and to the relative quantity of each required to promote a rapid growth of tissues. It contains from 1 to 2 per cent, of protein, approximately 4 per cent, of fat, 5 or 6 per cent, of digestible carbohydrates, and about'90 per cent, of water. Food of this composition does not make hard, firm flesh or create power to resist disease. These conditions are developed later when the diet is richer in proteins and solids.

From the following table compiled from the more extensive one made by E. A. Locke,1 it will be easy to estimate the protein and caloric value of a meal made up of common foods for the values are given for portions ordinarily served.

1Food Values by E. A. Locke, A. M., M. D. Published by D. Appleton & Co., N. Y., 1911

Common Food Values

Foodstuffs	Quantity	Weight Grams	Protein Grams	Fats Grams	Carbohydrates	Total Calories
Beef juice...	4 ounces...	120	S.88	0.72	...	31
Corned beef hash...	2 heaping tablespoons........	IOO	6.00	1.90	9.40	81
Roast beef...	1 slice...	100	22.30	28.60	....	357
Steak,tenderloin beef...	1 slice...	IOO	23.50	20.40	...	286
Sweetbreads,2...	...	8o	32.00	0.45	...	135
Creamed chiken on toast...	2 heaping tablespoon...	125	16. 26	12.62	21.76	273
Roast chicken....	1 slice....	IOO	32.10	4.40	2.10	181
Lamb chop with bone...	1 chop....	IOO	21.70	29.90	...	367
Roast lamb...	1 slice....	75	14.78	9.53	..	150
Boiled mutton,lean...	1 slice....	75	23.18	338	..	126
Mutton chop,lean...	1 chop....	100	22 .60	4.50	..	135
Mutton, roast leg....	1 slice...	75	18.75	16.95	..	234
Ham, smoked, boiled, as purchased. .	1 slice....	33	7.29	6.80	..	93
Ham,smoked, fried....	1 slice....	35	7.77	11.62	...	140
Roast turkey...	1 slice....	IOO	27 .80	18.40	..	285
Veal cutlet....	1 cutlet....	8o	22.82	1. 14	..	104
Veal roast....	1 slice....	75	21.33	1.00	..	97
Bluefish....	Average helping...	IOO	25 .90	4.50	..	148
Codfish...........................	Average helping....	IOO	21.68	0. 27	1.58	98
Halibut..........................	Average helping....	IOO	20.35	4.04	...	121
Mackerel....	Average helping....	70	11.73	4.84	2.62	104
Salmon...	Average helping....	IOO	19.65	1O.21	536	198
Sardines, cannedSardiness,canned....................	1 fish...	IO	2.30	1.97	...	28
Clams, round......................	6 clams.	IOO	6.50	O.4	4.20	47
Crabs, hard shelled, as purchased___	1 crab...	245	19.36	2.21	1.47	106
Oysters...........................	6 oyster...	85	5.27	I . 02	3.15	44
Oyster stew.......................	4 ounces...	124	6.07	II .06	10. 53	171
Scalloped oysters..................	6 large oyster...	138	8.06	18.58	11.98	255

Common Food Values - Continued

Foodstuffs	Quantity	Weight Grams	Protein Grams	Fats Grams	Carbohydrates	Total Calories
Scallon,fried...	3 heaping tablespoons...	110	28.20	1.75	6.02	158
Bean soup,home-made...	Teacup....	120	3.84	1.68	11.28	78
Chiken soup,home made...	Teacup....	120	12.60	0.96	2.88	72
Chicken gumbo soup,canned...	Teacup....	120	4.56	1.08	5.64	52
Consomme,canned....	Teacup....	120	3.oo	...	0.48	14
Asparagus cream soup...	Teacup....	125	3.44	8.62	4.87	114
Celery cream soCelery cream soup....up.................	Teacup....	125	3.00	8.94	5.01	116
Corn cream soup....	Teacup....	125	3.75	8.70	10.66	140
Pea cream soup....	Teacup....	125	6. 29	8.46	14.07	162
Tomato cream soup..	Teacup....	125	2.99	9.40	6.36	126
Oxtail oup,canned....	Teacup....	120	4.80	1.56	5.16	55
Vegetable soup,canned....	Teacup...	120	3.48	..	0.6	17
Butter...........................	1 ball.......................	15	0.15	12.75	....	119
Average cream....	1 tablespoon....	20	o.74	5.14	0.71	54
American cheese,pale...	1 cubic inch....	20	5 .70	7.18	0.06	91
Fromage de Brie....	1 cubic inch...	20	3.18	4.20	0.28	53
Full cream cheese....	1 cubic inch....	20	5.18	6.74	0.48	86
Roqueford cheese....	1 cubic inch...	20	4.52	5. 90	0.36	75
Swiss cheese....	1 slice...	20	5.52	6.98	0.26	89
Buttermilk....	1 galss....	218	6.54	1.09	10.46	80
Whole milk....	1 glass...	220	7 .26	8.80	11 .00	157
Whey............................	1 glass..	203	2 .03	o.61	10.15	56
Hen's eggs,boiled....	1 egg.......................	50	6.60	6.00		83
Omelette egg....	1/2 omelette...	75	9.80	14.01	1.55	177
Ingredients:
3 tablespoons milk, 3 eggs, 1 heaping teaspoon butter.
Asparagus ,canned....	....	125	1.88	0.13	3 .50	23

Common Food Valves - Continued

Foodstuffs	Quantity	Weight Grams	Protein Grams	Fats Grams	Carbohydrates	Total Calories
Baked beans, home-made...	3 heaping tablespoons...	150	10.83	12.76	32.84	298
Butter bean...	4 heaping tablespoons...	180	63.78	0.24	11.60	65
Lima beans...	2 heaping tablespoons........	8o	6.40	0.54	23.60	128
String beans...	2 heaping tablespoons........	6o	0.48	0.66	1.14	13
Beets...	2 heaping tablespoons...	70	1.61	0.07	5.18	39
Cabbage....	3 heaping tablespoons...	100	0.60	0.10	0.40	5
Carrot...	3 heaping tablespoons........	100	0.53	0.17	3.39	18
Cauliflower...	2 heaping tablespoons...	120	1.08	0.12	0.48	8
Celery,uncooked...	3 small stalks...	55	0.50	0.05	1.43	8
Corn,canned....	2 heaping tablespoons...	IOO	2.80	1.20	19.00	101
Corn,green...	1 ear...	IOO	307	1.10	18.78	IOO
Cucumber,incooked...	8 thin slices...	50	0.40	0.10	1.55	9
Mushrooms,broiled...	2 large on toast	57	3.5a	8.94	12.85	150
Onions....	1 onion...	IOO	1.20	1.80	4.90	42
Peas,green....	3 heaping tablespoons...	02	6.16	3.13	13.43	110
Potatoes,sweet boiled....	Average size...	IOO	3 00	2.10	43.1	204
Baked potatoes....	Medium size....	130	3.77	0.20	33.07	149
Boiled potatoes...	Medium size...	150	3.75	0.15	31.35	145
Mashed and creamed potatoes.......	2 heaping tablespoons...	IOO	2 .60	3. 00	17.80	112
Squash...	2 heaping tablespoons...	IOO	1.36	0.82	13.60	69
Spinach....	2 heaping tablespoons...	IOO	2.10	4.10	2 .60	57
Tomatoes, canned.................	2 heaping tablespoons...	70	0.84	0.14	2.80	16
Tomatoes, uncooked..............	Medium size...	2 00	2.40	0.40	8.00	46
Turnips...	2 heaping tablespoon...	140	o.4S	0.08	0.91	6
Apple....	Average size...	150	0.45	0.4S	16.22	72
Bananas...	Average size...	194	1.55	O.78	37.74	127
Blackberries............	3 heaping tablespoons........	IOO	1.30	I .00	10.90	59
Cantaloupe....	1/2 melon...	46s	1.40		31.39	93

Common Food Values-Continued

Foodstuffs	Quantity	Weight Grams	Protein Grams	Fats Grams	Carbohydrates	Total Calories
Cherries.........................	About 1/2 pound................	1oo	0.90	0.80	15.90	76
Currants.............................	4 heaping tablespoons........	100	1.50	..........	12.80	59
Grapefruit........................	1/2 large...............	300	2.37	0.60	30.27	139
Grapes......	1 bunch...................	150	1.50	1.80	21.60	112
Gooseberries..............	4 heaping tablespoons........	90	0.90	..........	11.79	52
Huckleberries.............	4 heaping tablespoons........	100	0.60	0.60	16.60	76
Orange................	Average size............	250	1.50	0.25	21.25	96
Peach...........	Average size............	128	0.64	0.13	9.86	44
Pear...............	Average size............	156	0.78	0.62	19.81	90
Pineapple, edible portion..	2 slices...........	100	0.40	0.30	9.70	44
Plum..........	Average size............	35	0.32	......	6.69	29
Raspberries...............	3 heaping tablespoons........	82	0.82	.........	10.33	46
Strawberries...................	4 heaping tablespoons........	1OO	1 .00	0.60	7.40	40
Watermelon...............	10 large	300	.60	0.30	8.10	39
Apricot, Dried.........	10 large	80	3.76	0.80	50.00	228
Dates.............	10 large	83	1.58	2.08	58.60	266
Figs..............................	10 large	117	8.38	0.58	592.8	633
Purnes.....................	10 very large	200	3,60	..........	124.40	525
Raisins...........................	10 very large	2S	0.57	0.75	17.13	80
Apple, baked...........	1 large....................	I20	0.61	0.58	29.30	128
Apple, sauce...........	3 heaping tablespoons....	125	0.25	1.00	46.50	201
Canberries, stewed...........	2 heaping tablespoons...	100	0. 27	0.41	36.00	153
Currant jelly..............	1 heaping tablespoon.........	35	0.36	........	27.16	113
Marmalade, orange.........	1 heaping tablespoon.........	30	0.18	0.03	25.35	105
Rhubarb, stewed.........	2 heaping tablespoons....	90	0.40	0.47	32.40	139
Graham bread.....................	1 slice..................	37	3 .29	0.67	19.28	99
Biscuits, home-made.........	1 biscuit...............	35	3.05	0.91	19.36	100
Biscuits, soda...................	1 biscuit...................	38	3.53	5.21	19.99	145

Common Food Values - Continued

Foodstuffs	Quantity	Weight grams	Protein grams	Fats grams	Carbohydrates	Total Calories
Rolls, French..............	1 roll.......................	39	3.32	0.98	21.72	112
Whole wheat...............	1 slices......................	42	4.07	0.38	20.87	106
Zwieback....................	1 slices......................	15	1.47	1.49	n.03	6s
Boston cracker (split)......	1 cracker...................	10	1.10	0.8s	7.11	42
Graham cracker..............	1 cracker...................	8	0.80	0.7s	5.9	34
Oyster cracker.............	10 cracker...................	11	1. 24	1.16	7.76	48
Pretzels...................	1 Prezel...................	6	0.58	0.23	4.37	22
Educators, soda cracker.....	1 cracker...................	3	0.97	.........	1.39	10
Uneeda biscuits..............	1 cracker...................	6	0.59	0.55	4.38	25
Chicken sandwiches.........	1 sandwich..................	70	8.61	3.78	22.47	163
Egg sandwiches..........	1 sandwich..................	100	9.60	12.70	34.50	299
Ham sandwich.............	1 sandwich..................	70	7.28	10.07	26.65	233
Cream toast................	2 slices......................	136	9.03	14 .60	37.15	325
Ingredients:
2 slices toast
5 tablespoons cream sauce.
Grapenuts.....................	5 heaping tablespoons.........	65	7.78	0.40	51.51	247
Cornmeal mush..........	4 heaping tablespoons.........	115	3.85	4. 11	9.52	93
Ingredients:
2 tablespoons white cornmeal
2 cups milk.
Hominy, boiled...........	2 heaping tablespoons.........	100	2 . 20	0. 20	17.80	84
Indian meal mush..........	3 heaping tablespoons.........	115	2 . 10	1.18	18.50	96
Macaroni, boiled.............	2 heaping tablespoons.........	100	3.00	1.5o	1580	91
Macaroni, baked with cheese.	2 heaping tablespoons.........	140	19.06	20.46	43.44	447
Oatmeal, boiled................	2 heaping tablespoons.........	100	2.80	0.50	11.50	63
Puffed rice.....................	5 heaping tablespoons.........	14	0.87	0.08	12 .00	54
Rice, boiled................	1 heaping tablespoons	100	2.80	0. 10	24 .40	112

Common Food Values - Continued

Foodstuffs	Quantity	Weight GRAMS	Protein Grams	Fats GRAMS	Carbohydrates	Total Caloriis
Shredded wheat biscuit...	1 biscuit...	29	3.05	0.41	33.59	109
Spaghetti,baked with tomato...	3 heaping tablespoons...	245	4.52	3.81	35.76	150
Apple pie....	1/6 pie...	126	3.91	13.35	53.3	350
Custard pie...	1/6 pie...	133	5.59	8.38	34.1	243
Lemon pie...	1/6 pie...	110	3.96	11.11	41.14	288
Mince pie..	1/6 pie...	113	6.55	13.90	43.05	333
Squash pie...	1/6 pie...	133	5.85	1117	a8.86	246
Bread pudding....	2 heaping tablespoons...	105	5.52	4.9	38.48	235
Ingredients:
1cup bread crumbs
1cup milk
1egg
1/2 cup sugar
1/4 cup raisins.
Baked custard....................	2 heaping tablespoons...	134	7.31	7.43	20. 50	183
Ingredients:
a cups milk
3 eggs
1/4 cup sugar.
Soft custard......................	4 tablespoons..	60	4.39	6.84	13.13	131
Ingredients:
Yolk 1 egg......................
1/2 cup milk
1 heaping tablespoon sugar.

Common Food Values - Continued

Foodstuffs	Quantity	Weight grams	Protein grams	Fats GRAMS	Carbohydrates	Total Calories
	2 heaping tablespoons....	80	4. 12	0.03	11.73	67
Ingredients:
3/4 cup water,
1 heaping teaspoon gelatin
a heaping tablespoons sugar
1 teaspoon lemon juice
Lemon rind
White 1 egg.
Tapioca pudding...	3 heaping tablespoons...	110	5.85	6. 12	27.25	172
Ingredients:
a cups milk
1 egg
3 tablespoons tapioca
2 tablespoons sugar.
Tapioca and apples.	2 heaping tablespoons...	100	0.21	0.22	a8.s8	120
Ingredients:
9 small apples
1 cup sugar
2/3 cup tapioca
2 cups water.
Blanc mange...	2 heaping tablespoons....	90	4.76	4.91	16.83	134
Ingredients:
1 heaping tablespoon corn starch
1 heaping tablespoon sugar
1 egg
1 cup milk
1 tablespoon sherry.		90

Common Food Values. - Continued

Foodstuffs	Quantity	Weight GRAMS	Protein GRAMS	Fats GRAMS	Carbohydrates	Total Calories
Doughnuts...	1 doughnut...	37	2.48	7.77	19.65	163
Egg souffle...	1/2 souffle....	50	5.22	4.09	38.09	216
Ingredients:
2 eggs
1/2 cup sugar
1 tablespoon lemon juice.
Ice cream...	2 heaping tablespoons....	100	5.21	10.16	17.73	189
Ingredients:
3 cups milk
1 cup cream
3 eggs
2/3 cup sugar
Vanilla.
Ladyfingers...	1	20	1.76	1.00	14. 12	74
Macaroons...	1	10	0.65	1.52	6.52	44
Orange ice...	2 heaping tablespoons....	100	0.94	0.23	74.68	312
Ingredients:
2 1/2 cups orange juice
1/4 cup lemon juice
1 1/2 cups sugar
1 cup water
Rind 2 oranges.
Prune souffle	2 heaping tablespoons....	85	3.31	0.65	18.95	97
Ingredients:
1/2 cup stewed prunes (edible portion)
White 1 egg.

Common Food Values - Continued

Foodstuffs	Quantity	Weight grams	Protein grams	Fats GRAMS	Carbohydrates	Total Calories
French dressing....	i dessertspoon...............	11	...	8.00	...	74
Ingredients:
4 tablespoons olive oil
1 tablespoon vinegar
1/4 teaspoon salt
Pepper.
Mayonnaise dressing...	1 tablespoon....	21	0.26	19.92	0.05	187
Ingredients:
2 eggs
2 cups olive oil
1 tablespoon vinegar or
1 tablespoon lemon juice
Salt, pepper, mustard.
Cube sugar...	1 cube...	7	...	...	7.00	29
Domino sugar...	1 domino...	6	...	...	6.00	25
Granulated sugar...	1 heaping tablespoon...	10	...	...	10.00	41
Powdered sugar...	1 heaping tablespoon...	12	...	...	12.00	49
Maple sugar...	1 cake...	100	...	...	82.80	339
Almonds...	10 large.....................	15	3.15	8.23	2 .60	100
Brazil nuts...	10 nuts...	60	10. 20	40.08	4.20	432
Chestnuts, roastChestnuts,routed as purchased...	20 nuts...	50	2.60	2.2S	17.70	104
Coconut..	1 slice......................	34	1.94	17 .20	9.49	207
Filberts...	10 nuts...	10	1.56	6.53	1.30	72
Peanuts, as purchased...	15 nuts...	30	5.85	8.73	5.55	128
Pecans...	10 large....	30	3.30	21.36	3.99	229
Walnuts....	10 large...	42	7.73	27.OS	5.46	306

Common Food Values - Continued

Foodstuffs	Quantity	Weight GRAMS	Protein grams	Fats grams	Carbohydrates	Total Calories
Cocoa...	1 cup....	337	9.08	15.53	23.85	279
Ingredients:
1 heaping teaspoon cocoa
1 heaping teaspoon sugar
3/4 cup milk
1 tablespoon cream.
Coffee or tea...	1 cup...	246	2.80	7.64	17.83	156
Ingredients:
1/4 cup milk
1 tablespoon cream
2 cubes sugar
Coffee or tea.
Eggnog....	1 glass.....	270	13.00	12.85	29.50	294
Ingredients:
1 egg
1 heaping tablespoon sugar
3/4 cup milk
1 tablespoon sherry.