Dietaries Of Inhabitants Of The United States. Part 3
Description
This section is from the book "Food In Health And Disease", by Nathan S. Davis. See also: Food Is Your Best Medicine.
Dietaries Of Inhabitants Of The United States. Part 3
As the experiments of Chittenden which lead him to urge a great reduction in the amounts of protein eaten, have attracted attention both of dieticians and of the public the following dietary recommended by him and devised to put in practice his standards will be instructive and interesting:
Articles | Weight Grams | Fuel-value Calcries | Protein Grams |
Breakfast: | |||
One shredded wheat biscuit... | 30 | 106 | 3.15 |
One teacup of cream... | 120 | 206 | 3.12 |
One German water roll.. | 57 | 165 | 5.07 |
Two one-inch cubes butter......... | 38 | 284 | 0.38 |
Three-fourths cup coffee... | 100 | .... | 0. 26 |
One lump sugar... | 10 | 38 | • • |
Oneifourth teacup cream... | 30 | 51 | 0.78 |
Lunch: | |||
One teacup home-made chicken soup. | .144 | 60 | 5.25 |
One Parker-house roll.... | 38 | 110 | 3.38 |
Two one-inch cubes of butter....... | 38 | 284 | 0.38 |
One slice lean bacon............... | 10 | 65 | 2 .14 |
One small baked potato............ | 60 | 55 | 1.53 |
One rice croquette... | 90 | 150 | 3.42 |
Two ounces maple syrup... | 60 | 166 | .... |
One cup of tea with one slice lemon. . | .... | . . . | .... |
One lump of sugar... | 10 | 38 | ■ • • • |
One teacup cream of corn soup..... | 130 | 72 | 3.25 |
One parker-house roll... | 38 | 110 | 3.38 |
One inch cube of butter... | 19 | 142 | 0.19 |
One small lamb chop... | 30 | 92 | 8.51 |
One teacup of mashed potato....... | 167 | 175 | 3.34 |
Apple, celery, lettuce salad with mayonnaise dressing.... | 50 | 75 | 0.62 |
Articles | Weight Grams | fuel-value Calories | Protein Grams |
Dinner: | |||
One Boston cracker............... | 12 | 47 | 1.32 |
One-half teacup of bread-pudding. . | 85 | 150 | 5.25 |
One-half inch American cheese...... | 12 | 5° | 3.35 |
One lump of sugar................ | 10 | 38 | ... |
One demi tasse coffee... | ... | ... | ... |
From the food analyses that are given in the next chapter it will be easy to compute the number of calories in any diet of which the quantity of each constituent is known. If one so wishes, he may construct dietaries of standard composition from various foods with the aid of these analyses.
The tables on the succeeding pages will give graphically an idea of the variations in eating which the habits and circumstances of different individuals and groups of individuals in this country have fixed.
Continue to:
My Books
