WAR DEPARTMENT TECHNICAL MANUAL 
T M 8-500 
This manual supersedes TM 8 - 500, 13 October 1941. 
HOSPITAL DIETS 
WAR DEPARTMENT 
MARCH 1945 
United States Government Printing Office 
IVashing ton : 1945 WAR DEPARTMENT 
Washington 25, D. C, 7 March 1945. 
TM 8-500, Hospital Diets, is published for the information and guidance of all 
concerned. 
[AG 300.7 (29 Jan 45).] 
By Order of The Secretary of War: 
Official : 
J. A. ULIO 
Major General 
The Adjutant General 
G. C. MARSHALL 
Chief of Staff 
Distribution : 
Sec of War (1) ; Dept (20) ; AAF Comd (6) ; S Div ASF (1) ; Tech Sv 
(Tng Div) (2); SvC (Surg) (6); SvC (Tng Div) (2); MDW (2); 
Sta (AAF, Cont) (2) ; GH (80) ; RH (40) ; SH (30) ; Gen & Sp Sv 
Sch (2); WD Gen Stf (Fa Sec) (2); USMA (6); AST Sch (10); 
ROTC (10); ASF Tng C (except Med) (3); ASF Unit Tng C (3) ; 
A (6) ; A (Surg) (6) ; CHQ (2) ; CHQ (Surg) (2) ; D (2) ; D (Surg) 
(2) ; Bn 8 (10) ; Med Hosp Ship Co (10) ; AF (6) ; AF (Surg) (6) ; 
T/O & E 8-28 (4) ; 8-450 (2) ; 8-500 Med Dept Sv Orgn, Hq Med 
Dept (10); 8-510 (10); 8-520 (2); 8-534 (4); 8-540 (10); 8-550, 
8-550S, 8-550T, 8-550-1T (40); 8-560. 8-560S (20); 8-572S (2); 
8-580, 8-581 (2) ; 8-590 (50) ; 8-650 (2); 8-750 (40); 8-760 (20); 
8-780 (20) ; 8-790 (50); T/D 1520 (2). 
For explanation of symbols, see FM 21-6. CONTENTS* 
Paragraph Page 
CHAPTER I. GENERAL j_5 j 
CHAPTER 2. NORMAL DIET. 
Section I. Nutritional elements 5_13 4 
II. Vitamins 14_23 6 
CHAPTER 3. REQUIRED AMOUNTS OF NUTRIENTS. 
Section I. Adequacy and balance 24-26 9 
II. Food classification 27-42 11 
CHAPTER 4. PLANNING MEALS 43_50 lS 
CHAPTER 5. DIETARY TREATMENTS IN DISEASE. 
Section I. General hospital diets • _ 51-55 20 
II. Regular or full diet 25 
CHAPTER 6. GASTRO-INTESTINAL DISEASES. 
Section I. Diets in treatment for peptic ulcer 57-61 27 
II. Diets for gastritis and enteritis 62-63 31 
III. Diet in treatment for constipation 64-65 32 
. IV. Diets, for gastro-intestinal neuroses 66-67 34 
V. Ulcerative colitis diet gg 
CHAPTER 7. CALORIC MODIFICATIONS. 
Section I. High caloric diets (for leanness) 69-72 39 
II. Low caloric diets (for obesity) 73-74 40 
CHAPTERS. FEVER DIETS 75_76 43 
CHAPTER 9. DIETS FOR HEART, KIDNEY AND LIVER DISORDERS. 
Section I. Diet in heart disease 77-80 45 
II. Diet in treatment of nephritis 81-82 47 
III. Diets for liver and gall bladder disease 83-84 48 
CHAPTER 10. DIETARY MANAGEMENT FOR DIABETICS 85-91 51 
CHAPTER II. DIETS FOR GENERALIZED METABOLIC DISORDERS. 
Section I. Avitaminoses 92 57 
II. Acid and base-producing diets 93-95 57 
III. Calcium modifications 96-97 60 
IV. Ketogenic diets 98-99 60 
V. Low purin diet 100 61 
VI. Diet and treatment of Addison’s disease 101 64 
III Paragraph Page 
CHAPTER 12. SURGICAL DIETS 102-108 65 
CHAPTER 13. MISCELLANEOUS SPECIAL DIETS AND DIETARY TESTS. 
Section I. Tuberculosis diet 109 70 
II. Dietary management in cases of Maxillo-facial wounds 110 70 
III. Children’s diets 111-113 71 
IV. Test diets for food allergy 114-116 72 
CHAPTER 14. OVERSEA HOSPITAL RATION 117-121 78 
APPENDIX. DIETARY REFERENCE TABLES 88 
INDEX 129 This manual supersedes TM S-5U0, 13 October 1941. 
CHAPTER I 
GENERAL 
1. Purpose 
The purpose of this manual is to provide a suitable 
guide in the arranging, ordering, and preparing of 
diets not only for the average patient under usual 
conditions, but also for those requiring highly spe- 
cialized consideration in their diets. It is also de- 
signed to serve as a reference guide for certain 
values, equivalents, and percentages which of neces- 
sity must be considered in the preparation of all 
diets. The manual has been prepared in the interest 
of standardization of diets in all military hospitals. 
2. Scope 
The reference material and the compilation of diets 
in this manual have been designed to meet prac- 
tically all possible requirements of station, regional, 
and general hospitals. Since dietary treatment for 
many diseases constitutes an important part of the 
therapy employed, the diets herein contained have 
been selected with due care from various sources. 
No attempt has been made to discuss diets in detail 
for all of the diseases, nor for the clinical considera- 
tions governing the selection of appropriate diets. 
For this, the reader is referred to standard texts on 
medicine. 
3. Prescribing and Ordering Diets 
Whenever possible, diets should be limited to those 
contained in this manual. The physician has at his 
command an almost unlimited field of special diets, 
which may be invaluable supplements to therapy in 
the control of disease. Alterations of the proportion- 
ate values of protein, fat, carbohydrate, minerals, 
and vitamins provide for a wide application of the 
therapeutic value of diets. By the application of the 
simple procedures suggested below there should be 
no trouble in obtaining diets which will aid in the 
recovery of the patients. The diet prescription 
should be specific and complete, and should contain 
information as shown in the following: 
a. High Caloric Diet. State number of calories 
desired. 
b. High Carbohydrate, Low Fat Diet. State 
number of grams of carbohydrate and fat desired. 
Unless otherwise requested, the total calories will 
be approximately that of a normal diet. 
c. Low Caloric. State total calories desired and 
when ratio of protein, carbohydrate, and fat is to 
be altered, state number of grams of each. 
d. Diet in Treatment of Diseases of Heart 
and Kidneys. State approximate total calories, the 
number of grams of protein and of carbohydrate 
desired, the amount of fluid permitted in each 24 
hours, and whether salt is to be omitted, the quan- 
tity reduced, or to remain unchanged. 
e. Diets for Diabetic Patients. State total 
calories and number of grams of protein carbohy- 
date and fat desired. If special attention to fluid 
intake is required, state amount of liquids permitted. 
/. High Vitamin Diet. When a special vita- 
min is desired, it should be so specified by name and 
approximate amount. 
g. Diet High in Caloric and Vitamin Con- 
tent. State total calories and specific vitamins de- 
sired. 
h. Peptic Ulcer Diet. Designate special diet, 
that is, bland diet with frequent feedings, modified 
Sippy diet, gelatine-milk-mixture diet, or modified 
Meulengracht diet. 
i. Diets for Post-Operative Patients. State 
name of operation and day desired for the particular 
diet to be given, for instance, “appendectomy, 2d day 
diet,” etc. 
j. Diets for Dental Patients. State whether 
the diet should be liquid, soft, or full. 
4. Inspections 
The duties of the medical officer go beyond diagnos- 
ing the patient’s condition and prescribing the diet. 
The medical officer must be on the alert to detect 
errors and omissions, to see that prescriptions are 
properly filled, and in addition, inspect the food for 
palatability, appearance, and content. 
5. Definitions 
Since there is frequently wide variation in the 
experience of personnel charged with hospital diet 
I 2 
and preparation, words, phrases, or definitions may 
be misunderstood. The following list of definitions 
and descriptions will help to avoid confusion or mis- 
understanding of some of the more common items of 
invalid diet. It may serve to suggest a few varieties 
in adapting army rations and supplementing them 
for the seriously sick. 
Albumen: Most commonly signifies white of egg but 
may be used for any simple protein soluble in 
water or salt solutions and coagulated by heat. 
Albumenized milk: Consists of 6 ounces of chilled 
whole milk to which have been added one or 
two whites of eggs that have been broken 
up by whipping with a fork. It will be neces- 
sary to strain the mixture through cheese- 
cloth to remove stringy parts. The egg whites 
are either stirred into the milk with a fork 
or shaken vigorously in the presence of 
cracked ice. 
Albumenized tea: Iced tea to which one white of 
egg per cup has been added as in the prepara- 
tion of albumenized milk. 
Beef juice: Consists of the “juice” of meat, that is, 
of the fluid substance contained in the muscle 
fiber. This is prepared by subjecting the 
meat to strong pressure after slightly searing 
meat. 
Beef tea: A clear liquid; an aqueous extract ob- 
tained by allowing the finely cut beef to 
stand for an hour in a small amount of cold 
water in a glass jar and then placing the jar 
in water below the boiling point for almost 
2 hours. This liquid should never be heated 
above 130° F. as care must be taken not to 
coagulate the albumen. Although it serves 
to introduce a saline fluid into the body and 
stimulate the appetite, it possesses little other 
nutritive value. 
Bouillon: A broth made from lean meat delicately 
seasoned and usually cleared. 
Bouillon cube: A small cube of dried meat or chick- 
en extracts and seasonings; used with water 
to make bouillon. 
Broth: A fluid food, a thin soup in which meat and 
usually vegetables are boiled and macerated. 
Frequently it has little or no caloric value 
but does aid in stimulating the appetite. 
Calorie: A heat unit and therefore a measure of 
energy content. In dietetics the large, or kilo- 
gram calorie, is used, meaning the amount of 
heat necessary to raise a thousand cubic centi- 
meters of water 1° centigrade. 
Carbohydrates: The chief source of energy for the 
body. They fall into two main groups: (1) 
sugars, such as sucrose and glucose (= dex- 
trose) and (2) starches. Since small varia- 
tions in amount may make large differences 
in metabolic balance, it is often necessary to 
check the carbohydrate content of food very 
accurately. 
Coddle: To cook slowly and gently just below the 
boiling point; eggs and fruit are coddled. 
Cheese: 
Compounded cheese: Is a blend of cheddar 
cheese and milk or milk products (as whey) 
usually accomplished with an emulsifying 
agent; sodium chloride and citrate are fre- 
quently added. 
Process cheese: A cheddar cheese which has 
been ground, mixed with an emulsifying 
agent, and seasoned with salt to form a 
product which can be spread. 
Pot cheese: Generally considered to be the 
same as cottage cheese, but the two may be 
differentiated by the fat content. 
Potted cream cheese: Considered a synonym 
for cream cheese. 
Consomme: A clear broth usually made from two 
or three kinds of meat highly seasoned and 
always served clear. 
Dietetics: The application of the science of nutrition 
to the feeding of all individuals under differ- 
ing circumstances of health and disease. 
Eggnog: Well beaten egg in milk with sugar and 
flavoring added. 
Gelatin: A purified protein formed by continued 
boiling from collagen, a substance present in 
the connective tissues and bones of animals. 
“Homogenized” foods: Foods which have been sub- 
jected to a special process which renders them 
easily digestible by breaking the food cells, 
releasing the contained nutriment, and reduc- 
ing the fibers to minute particles without 
removing bulk. 
Infusion: The liquid extract obtained by steeping 
a substance, as coffee, herbs, etc., in a liquid. 
Junket tablet: Small tablets containing rennin, a sub- 
stance that coagulates milk. (Rennin is pre- 
pared commercially from the lining of a 
calf’s stomach). 
Legumes: Vegetables with large edible seeds, such 
as beans, peas, or peanuts. 
Metabolism: The sum of all the processes going on 
within the body—especially those having to 
do with the building-up and breakdown of 
of tissues and the utilization of energy-pro- 
ducing foods. 3 
Melba toast: Thin sliced inch) bread toasted 
slowly until all moisture is removed. 
Milk toast: Consists of cubes of toast served with 
hot milk or cream and butter and seasoning 
to taste. 
Mineral oil dressing: Consists of one part of min- 
eral oil and two parts of vinegar, beaten with 
a little ice, salt and pepper, then served at 
once after removing the ice. 
Nutrition: May be defined as the sum of all phys- 
ical and chemical reactions involved in the 
stimulation of growth and maintenance of 
proper body function. 
Peptonized milk: The milk to which an enzyme has 
been added for the initiation of protein diges- 
tion, The peptonizing powder is dissolved in 
a gill of cold water in a quart sized glass jar. 
After a pint of milk has been added, it is 
thoroughly mixed. The jar is placed in a 
saucepan containing water at least to the 
level of the milk and at a temperature of 
115° F. which is comfortably warm to the 
hands. This temperature is maintained for 
5 to 10 minutes according to the degree of 
peptonization required, The jar is trans- 
ferred to a pan of cold water and subsequently 
stored on ice. 
Protein: A general name for an extremely complex 
group of chemicals rich in nitrogen. It is the 
most important basic type of food and is 
used in building and repairing of tissues. 
While most proteins are obtained from meat 
and meat products, many cereals, nuts, and 
legumes are also valuable sources. 
Puree: A heavy, smooth, very thick liquid made by 
rubbing cooked foods through a sieve. 
Sherbet: A frozen fruit juice mixture similar to an 
ice, with egg white, gelatin, or milk added to 
decrease the size of crystals. For milk sherbet 
milk is used in place of all or part of water. 
Souffle: A delicately spongy hot food dish made 
from a sweet or savory mixture as cheese, 
meat, fish, vegetable, fruit, or chocolate and 
made light by stiffly beaten egg whites. 
Vitamin: One of a few specific substances needed 
by the body to control the utilization of other 
foods. While only very small amounts are 
needed, these are critical and lack of any one 
vitamin may lead to serious disease. CHAPTER 2 
NORMAL DIET 
tractecl. Although great numbers of persons have 
come to prefer those less nutritious foods, education 
and tasty cooking are slowly correcting defective 
food habits. Those charged with responsibility for 
hospital diets should exercise discretion in selecting 
carbohydrate substitutes. 
8. Proteins 
Proteins are the main structural units of all body 
cells and are, therefore, the most important type 
of food. Chemically they are relatively enormous, 
chain molecules rich in nitrogen. Although many 
varieties of protein are known, for practical pur- 
poses in dietetics they are simply classed under the 
single general name. Protein is vital in the diet to 
replace that broken down in ordinary metabolism, and 
to build and repair muscle, nerve, blood, and all 
other tissues. Muscular work does not in itself 
result in destruction of cellular protein, unless there 
are insufficient carbohydrates and fat in the dietary. 
Animal proteins, generally, are of higher nutritional 
value than those derived from vegetables; a certain 
percent of animal protein, in fact, is necessary to 
supply all the material needed for the replacement 
of the proteins of the human body. Usual sources 
of protein are lean meats, fish and poultry, eggs, 
milk, and cheese. Those vegetable proteins of high- 
est value are supplied by leaves, cereal grains and 
their products, nuts, beans, peas, and other legumes. 
For a man at light work the minimum requirement 
of protein is 1 gram per kilogram (2.2 lb.) of body 
weight per day. An army ration furnishing ap- 
proximately 100 to 120 grams of proteins a day is 
usually ample, except in convalescence, when addi- 
tional quantities may be needed to enable the patient 
to recoup losses incurred during surgery, illness, and 
inanition. 
9. Fat 
In addition to being a primary source of energy, and 
body heat, dietary fat is used to replace body fat 
used up during work periods and to furnish other 
constituents necessary for the normal functions of 
the body. Fat rich foods are: butter, cream, cheese, 
Section I. NUTRITIONAL ELEMENTS 
6. General 
A normal diet should contain all the nutrients both 
in the amount and proportion to maintain full health 
and efficiency. Such a diet is termed nutritionally 
adequate and well-balanced. Accurate chemical an- 
alysis of many varieties of human food show that 
there are five basic kinds of nutritional elements, 
namely, (1) carbohydrates, (2) proteins, (3) fats, 
(4) minerals, and (5) vitamins. Each of these has 
its own physiological purposes, which are discussed 
below. While few foods consist of one element only, 
most combine several in varying proportions, and 
some, like beef liver or milk, may contain repre- 
sentatives of all five elements. 
7. Carbohydrates 
a. The body derives energy from carbohydrates, 
fats, and proteins. As the first is most abundant, it 
is usually considered the most important source. 
Energy values of foods are expressed in calories, the 
standard unit of potential heat production. Carbo- 
hydrates and protein each have an approximate net 
caloric value of 4 per gram; fat, of 9 per gram (a 
gram is approximately ounce). Carbohydrates 
and fats are the most economical sources of energy, 
while protein is the poorest as well as the most ex- 
pensive. Two great subdivisions of carbohydrates 
are sugars and starches. The former are available 
in the diet as sugar, syrups, fruit juices, etc., while 
the starches occur chiefly in flour, breadstuff, cereals, 
and potatoes. The energy requirement per man per 
day at hard work is about 4,500 calories. Under 
exceptional circumstances, such as severe exertion 
or intense cold, the caloric requirement may be 
greatly increased. (See tables 6 and 13 of the app.) 
b. Highly purified or refined carbohydrates are 
less desirable than those in their natural occuring 
state since both minerals and vitamins have been ex- 
4 5 
lard and lard substitutes, vegetable oils and espe- 
cially the fat of meats. Normal digestion of fat re- 
sults in formation of glycerol and fatty acids in the 
intestine. Due to the close association of carbohy- 
drate metabolism with that of fat, it is significant 
that diets deficient in carbohydrates will also un- 
balance the oxidation of fats and result in acidosis 
of the blood. For these, and other reasons, excess 
fats and greasy foods must be avoided where pos- 
sible. Average utilization of fat by a soldier at medi- 
um activity is about 115 grams per day. Under 
Arctic conditions or in extreme cold troops have a 
great increase in their caloric requirement which is 
normally met by an increase in the fats of the diet. 
10. Minerals 
These are necessary for the proper maintenance and 
development of all body structures—especially denser 
ones such as bones, teeth, cartilage, and tendons. 
Muscle, nerve, and blood constituents are likewise 
dependent on specific minerals. Calcium, iron, and 
iodine are most likely to be deficient in inferior 
diets and should be replaced and maintained con- 
stantly in adequate amounts. Common salt is so 
essential that whenever profuse sweating occurs, 
additional amounts must be taken. Dietary minerals 
are obtained chiefly from the green leafy vegetables, 
fruits, meats, milk, cheese,, and whole grain cereals. 
Milk, or its products, other than butter or cream, 
are the main source of calcium. Lean meats, liver, 
heart, and kidneys, as well as the yolk of eggs, are 
good sources of phosphorous and iron. Fruits and 
vegetables, in general, are valuable for their content 
of various minerals as well as vitamins. Iodine is 
contained in many foods produced in iodine-con- 
taining soil and in most sea foods. To assure an 
adequate intake of iodine, 0.01 percent of an iodide 
is frequently added to table salt. The daily require- 
ment for calcium is about 0.8 gram (12 grains) ; for 
iron, about 16 milligrams grain). These require- 
ments are abundantly met by the usual army ration. 
For common salt (sodium chloride), the daily re- 
quirement is at least 4 grams; a majority of men 
take more than this as a matter of taste. Diets of 
patients with severe fevers or tropical dysenteries 
must be carefully supervised as to salt content. Heat 
exhaustion is the result of loss of salt from excessive 
sweating. The amount of salt required by man at 
hard work in hot climates may increase to more 
than 15 grams ounce) a day. 
I I. Vitamins 
These are a small but highly important group of 
substances needed to supplement other food elements, 
and in the case of carbohydrate, even to control its 
utilization. A common dietetic error however, is to 
overemphasize vitamin factors at the expense of 
more basic ones. The discussion of them given in 
the next section is intended solely to clarify a com- 
plex and widely misunderstood subject. 
12. Water and Bulk 
No consideration of normal diet is complete without 
including water and bulk. While not classed as a 
food, water is, nevertheless, the most vital substance 
known. Living protoplasm contains from 60 to 
95 percent water, therefore fluid in the diet must 
never be neglected. Thirst ordinarily regulates water 
intake at a satisfactory level. Normal requirements 
are between 2 and 3 quarts per day. Hot climates, 
heavy physical work, or disease may cause profuse 
sweating, which greatly increases the body need for 
water. Since under these conditions water and salt 
leave the system together, both must be supplied 
in abundance. Water requirements after severe hem- 
orrhage or dysentery are prime medical considera- 
tions. 
a. Water Balance. In addition to water taken 
into the body in foods and beverages, small amounts 
are produced by chemical oxidation changes in diges- 
tion. Excretion of water through kidneys, lungs, 
skin, and intestine in general balances the intake. 
A typical example of daily water balance follows: 
Water intake Excreted water 
Beverage l,200cc Kidney output.. l,300cc 
Food l,000cc Lungs 600cc 
Oxidations .... 350cc Perspiration ... 500cc 
Feces 150cc 
Total 2,550cc 
Total 2,5S0cc 
b. Water Provision. Provision of safe water 
is the responsibilty of the Corps of Engineers, but 
every unit commander is responsible for the dis- 
tribution and protection of treated water within his 
organizations as well as for its proper use by per- 
sonnel. While the Medical Department inspects and 
tests all main water supplies, only superior individual 
troop discipline can insure protection against water- 
borne diseases. Chlorination in the Lyster bag is 
basic routine for medical units in the field. 
c. Bulk. Bulk in the diet is derived from cellu- 
lose in vegetable foods and fibrous connective tissue 
in meats. At times fat in the diet, when in excess 
of the body’s ability to assimilate it, may also act 
as bulk. Bulk is essential in normal diet to distend 
muscles in the walls of the large intestine, and by 
exercise enable them to maintain tone. Continued 6 
fluid diets without bulk inevitably lead to weakness 
of colon musculature and to chronic constipation. 
The usual army ration furnishes an abundance of 
bulk. However for patients with gastro-intestinal 
wounds or infections, fibrous diets must be either 
forbidden or gradually replaced only under close 
medical supervision. Low residue diets must be pre- 
pared for this type convalescent. For field troops 
emergency rations are sometimes lacking in the above 
substances; failure of daily bowel movement is not 
to be considered abnormal in men subsisting for sev- 
eral days on these rations. 
13. Salt 
Normal amounts of salt are adequately provided in 
ordinary foods, when the total water intake is less 
than 1 gallon per day. The salt intake should bal- 
ance that lost through fluid excretion, because a 
deficit will result in serious disability. To compensate 
for abnormal loss through profuse sweating or dysen- 
tery additional amounts above normal levels may be 
needed. It is best taken in solution, using approxi- 
mately % 0 percent table salt in drinking water. This 
can be made up as follows: 
a. One pound table salt to 100 gallons of water. 
b. 0.3 of a pound salt to Lyster bag (36 gallons). 
c. One-fourth teaspoonful salt to each canteen of 
water. 
d. Two 10-grain salt tablets dissolved in every 
quart consumed. 
Direct digestion of salt tablets is not recommended. 
Where necessity compels a decrease of available 
water per man, salt intake should be decreased pro- 
portionately. 
Section II. VITAMINS 
14. General 
Vitamins are specific chemical compounds present in 
many foods and are necessary for general health 
and the proper utilization of carbohydrates and, 
possibly, of fat. They have long been designated 
by letters of the alphabet, but now, as their actual 
chemical natures are being discovered, names indica- 
tive of their chemical composition are given. Each 
vitamin has a separate function in the body, and lack 
of any one may cause disability from actual disease 
as well as decreased utilization of the others. Even 
a moderate deficiency of certain vitamins results 
in lowered health, inefficiency, and possibly greater 
liability to infection. In special diets vitamin defi- 
ciency must he avoided. Supplementary vitamin 
medication frequently is necessary. Whenever in 
doubt, always consult the medical officer in charge 
of the case. 
15. Vitamin A 
This vitamin is intimately concerned with the re- 
generation of visual purple in the retina of the eye 
and is required for normal vision in dim light or 
darkness. Lack of or a lowered intake of this vita- 
min is related to night blindness. This is of obvious 
military importance. More severe grades of defi- 
ciency of this vitamin produce changes in the skin 
and the lining membranes of the bronchial tubes, 
gastrointestinal, urinary, and genital tracts, and an 
opaque condition of the cornea of the eye. The vita- 
min is present in high concentration in the oils ex- 
pressed from the livers of various fishes. It can be 
produced in the human body by splitting of a yellow 
pigment substance, carotene, present in the green 
leafy and yellow vegetables. Green and yellow vege- 
tables, such as kale, collards, yellow squash, broccoli, 
carrots, lettuce, turnip greens, and yellow sweet 
potatoes are excellent vegetable sources of carotene, 
the precursor of vitamin A. Cream, butter, cheese, 
egg yolks, canned sardines and salmon, and the 
livers of animals are the best animal sources of 
pre-formed vitamin A. Fish liver oils contain tre- 
mendous amounts of vitamin A and are used when 
it is necessary to treat severe deficiency. The con- 
centration of vitamin A in foods and the daily re- 
quirements are expressed in “international units’’ : 
the unit is six ten-thousandths of a milligram of the 
pro-vitamin (Beta-carotene) as it occurs in vegetable 
sources. The recommended daily allowance is about 
5,000 units. 
16. Vitamin Bx (Thiamin) 
The chemical name of this vitamin is thiamin chlo- 
ride-hydrochloride; it is usually referred to as “thia- 
min.” It is, with others of the vitamin B complex, 
necessary for the derivation of energy from sugars 
and starch. Consequently when the diet contains 
large amounts of sugar and starchy food and an 
inadequate amount of this protective nutrient, dis- 
turbances of metabolism result. The first effect 
may be on the appetite; thereafter various nervous 
symptoms appear, including irritability, pain, loss of 
interest in important matters, forgetfulness, ready 
fatigue, and, finally, mental and physical inadequacy. 
Severe deficiency results in neuritis and the symp- 
toms of heart failure, characteristically known as 
beri-beri. Good food sources of thiamin are lean 7 
meats especially pork, liver of any sort, whole grain 
cereals, enriched flour and bread, peas, dried beans, 
peanuts, and many of the green vegetables. The 
recommended daily allowance is about 1.8 milligrams 
a day, or up to 4.0 milligrams when there is great 
activity. Dangerous loss of vitamin Bi may occur 
in the preparation of food. Vitamin Bi is soluble in 
water; hence, discarding the water in which foods 
are soaked or cooked results in an appreciable loss 
of the vitamin. Thiamin is destroyed by heat, espe- 
cially in the presence of alkali. The losses from 
cooking meats (dependent, however, on the method 
involved) may be in the neighborhood of 50 percent, 
from cooking vegetables 20 percent, and when the 
water used in cooking is discarded, an additional 25 
percent may be lost, 
17. Vitamin B2 (Riboflavin) 
Like thiamin, this vitamin is required for the utiliza- 
tion of energy from sugars and starch, and is prob- 
ably involved in the metabolism of fat. Deficiency is 
produced by a diet containing excessive amounts of 
purified carbohydrate foods, such as sugars, and 
highly milled, unenriched flour, and inadequate 
amounts of protective foods. Lack of riboflavin is 
likely to cause mouth irritation, magenta colored 
tongue and persistent soreness and cracking of the 
lips especially at the corners of the mouth; this 
latter condition is known as cheilosis. Vasculariza- 
tion of the cornea of the eye may occur and the 
eyes may become unduly sensitive to bright light 
with lacrimation and a feeling of roughness. Poor 
distant vision and inability to see distinctly in dim 
light are additional symptoms. Riboflavin is present 
in small amounts in many foods; the richest sources 
are liver, lean meat, eggs, milk, cheese, and green 
leafy vegetables. The recommended daily allowance 
is about 2.5 milligrams. Requirements increase with 
caloric expenditures, and also in hot tropical climates. 
18. Niacin (Nicotinic Acid) 
This vitamin of the B group like thiamin and ribo- 
flavin, is necessary for the intracellular conversion 
of the sugars and starches into energy. Mild defi- 
ciency of nicotinic acid may result in nervousness, 
mental depression, lack of mental stamina, forget- 
fulness, loss of appetite, and either diarrhea or con- 
stipation. Later there may be soreness and redness 
of the tongue and ulceration of the gums, which 
may be mistaken for trench mouth. Severe prolonged 
deficiency causes the disease called pellagra. Good 
sources of nicotinic acid are: lean meats of all kinds, 
liver, fish, whole grain cereals, enriched flour and 
bread, and green leafy vegetables. The recommended 
daily allowance is variable with an average of about 
20 milligrams. Requirements increase with caloric 
expenditure. 
19. Vitamin C (Ascorbic Acid) 
One of the outstanding functions of ascorbic acid 
is to maintain intercellular cementing substance; 
lack of this vitamin is usually first evidenced by 
undue fragility of the capillary blood vessels. Hence 
relatively minor injuries may produce large bruises. 
Severe deficiency causes the disease, scurvy, in 
which there are large hemorrhages into the skin, 
muscles, joint cavities, and between the bones and 
the membranes of their skinlike covering. The 
healing of wounds is markedly delayed, and reduced 
resistance to infection is likely. Ascorbic acid is 
present in large amounts in fresh citrus fruits, cer- 
tain berries, tomatoes, cabbage, and other leafy 
green vegetables. Normal diet should contain an 
abundance of fresh fruits and vegetables to insure 
adequate amounts of this vitamin. Since it is easily 
destroyed by heat, no food containing ascorbic acid 
should be subjected to long boiling, nor should soda 
be added to greens to preserve the color during 
cooking. The recommended daily allowance is 
about 75 milligrams. As army rations at times may 
not supply this amount, special attention should be 
given to using foods rich in vitamin C, such as raw 
cabbage, peppers, tomatoes, leafy green vegetables, 
oranges, and pineapples. However unless proper 
cooking and service are ensured, placing such items 
on a menu has little value. Customary losses of this 
vitamin upon cooking are high—approximately one- 
third of the original content, except where the 
medium is acid, as in tomatoes and citrus fruits. 
20. Vitamin D 
Vitamin D is necessary for proper calcium and 
phosphorus metabolism, especially of bones and 
teeth. In normal adults, exposed to frequent sun- 
shine, the vitamin D is produced in ample amounts 
by the action of ultraviolet rays on compounds con- 
tained in the fat underlying the skin. The best 
dietary sources are fish rich in body oil, such as 
salmon, sardines and herring. Other good sources 
are butter, cream, eggs, liver and irradiated evapo- 
rated or whole milk. Adult requirements vary with 
amount of sunshine or artificial ultraviolet irradia- 
tion received, but may be roughly estimated at 400- 
600 International or U.S.P, units. Dosages larger 
than 1,000 units are apt to be dangerous and should 
be given only under medical supervision. 21. Vitamin E 
Requirements for this vitamin have not yet been 
proved for humans. Animal experimentation indi- 
cated that it is essential for embryonic development 
and maintenance of reproductive gland function. 
The term “antisterility” vitamin is inaccurate and 
should be avoided. From what is known, it appears 
that any normal diet containing leafy green vege- 
tables, legumes, meat or milk products contains suf- 
ficient requirements. 
22. Vitamin K 
This substance is necessary for the formation of 
one of the factors important in the clotting of blood, 
namely prothrombin. When it is deficient, excessive 
and prolonged bleeding may occur from trivial 
wounds. It is unlikely that this vitamin could be 
deficient in a dietary of natural foods. The green 
leafy vegetables, tomatoes, and hog livers are the 
best sources of vitamin K. Additional amounts 
needed are usually given in the form of tablets or 
injections. 
23. Other Vitamins 
Various other vitamins regarding which little is 
known are undoubtedly present in various foods. 
This is particularly true concerning the lesser known 
members of the B-complex. Among these may be 
listed pyridoxine, pantothenic acid, folic acid, and 
others whose properties and characteristics are as 
yet not determined. It is reasonable to expect that 
if the dietary consists largely of natural foods and 
is adequate with regard to the known vitamins, no 
evidence of deficiency from other vitamins will occur. CHAPTER 3 
REQUIRED AMOUNTS OF NUTRIENTS 
at three levels of activity. Allowances for smaller 
or larger individuals will vary proportionately. Since 
values given in table I are for average normal per- 
sons, adjustments to special needs of the various 
diseases must be made. In febrile conditions, there 
is usually an increased need for calories, thiamin, 
and ascorbic acid. The need for nutrients is altered 
in many other diseases, as for example where ab- 
normal absorption and excretion enter as complicat- 
ing factors. 
25. Balanced Diet 
a. The body performs its functions best when the 
foods are consumed in the proper amounts, the total 
amount varying according to the type of work per- 
formed. Obviously a soldier in combat or at drill 
expends more energy than one performing clerical 
work at a desk. On the other hand, needs for special 
health-protecting foods and minerals, with the ex- 
ception of the factors of the vitamin B complex, do 
not vary greatly with work output. During high 
levels of activity, the greater energy required may 
necessitate reduction in water-rich foods to permit 
the soldier to consume more energy-rich ones. Under 
some conditions, such as prolonged combat, there 
may be danger of insufficient health-protecting foods. 
All cases require a careful selection of foods to in- 
sure the proper intake of vitamins and minerals. The 
diet is said to be out of balance if it includes too 
much energy food and too little building and repair- 
ing food, or if it contains sufficient energy and build- 
ing food but not enough health-protecting food. 
Good balance may be obtained by placing on the 
menu items from all the food groups listed in 
table III. 
h. Balance refers to the selection of foods that 
produce an acceptable meal. Dietitians should not 
use the words “adequate” and “balanced” inter- 
changeably. As the science of nutrition advances, it 
becomes more apparent that their meanings may be 
quite different. Thus a “balanced” diet, by reason of 
insufficient quantity, may be far from “adequate” 
nutritionally; conversely, a nutritionally adequate 
Section I. ADEQUACY AND BALANCE 
24. Adequacy of a Diet 
a. Estimates of requirements for human nutrients 
have been established by the National Research 
Council. This great and complex problem has not 
been fully solved however, because all the essentials 
required by the human body have not yet been identi- 
fied and because exact minimal amounts cannot be 
determined for every person. Moreover an indi- 
vidual’s needs vary during his lifetime and especially 
during any period he may be sick or disabled. 
Furthermore an individual’s needs may be modified 
or conditioned by long training or necessity. In 
spite of this, it is fairly simple to gauge the probable 
adequacy of any diet. This is done by reference to 
standard published tables, set up by competent au- 
thorities in the field of nutrition. For army hospitals 
and all other types of military units the adequacy of 
a diet is obtained by comparison with daily recom- 
mended allowances prescribed by the National Re- 
search Council, as given in Table I. These are to be 
considered minimal values for all planning purposes, 
although they actually are a liberal allowance. 
b. Recommended allowances will provide enough 
margin of safety above minimal requirements, so 
that good nutritional state and even storage of some 
nutrients will be favored. The margin of safety 
varies for different factors. Levels recommended re- 
fer to nutrients actually consumed, and do not allow 
for losses in cooking, or long storage. It is import- 
ant therefore, when ordering unprocessed foods, that 
sufficient extra amounts be obtained to allow for 
cooking loss. Be especially alert to provide adequate 
thiamin (vitamin Bi), riboflavin (vitamin B2) and 
ascorbic acid (vitamin C), which are water soluble 
and easily destroyed by heat. 
c. It should be noted that the allowances are given 
for the 70 kilogram man and the 56 kilogram woman 
9 diet may not be necessarily balanced, since there may 
be present excesses of certain nutrients, that is, the 
diet may be unbalanced, but yet adequate. If, more- 
over, the excess has a harmful effect upon the avail- 
ability of the other nutritional components of the 
diet, then the unbalanced diet becomes, in turn, in- 
adequate. (See table II.) 
26. Use of Synthetic Vitamin Preparations 
Normal diet has been defined as one which provides 
all nutrients essential for the maintenance of optimal 
health and efficiency. Wherever possible the nutri- 
ents required should be obtained from natural foods 
rather than synthetic preparations. This is true for 
several reasons, chief among which may be listed the 
following: 
d. Synthetic vitamin concentrates, tablets, and pills 
may not contain all of the known nutrients, either 
as such or in optimal proportion. Furthermore, they 
obviously may not contain lesser known or unknown 
nutrients which are, however, provided by natural 
foods. 
b. The use of vitamins over and above the daily 
requirements—that is, “supercharging,” does not re- 
sult in any improvement over the physical state at- 
tained on an adequate diet obtainable from natural 
foods. 
c. The routine use of synthetic vitamin prepara- 
Table I. Recommended dietary allowances1 
(Data supplied by Food and Nutrition Board, National Research Council.) 
Calories 
Protein 
grams 
Calcium 
grams 
Iron 
mg 
Vitamin 
A3 
I.U. 
Thiamin 
(Bi) 
mg2 
Ribo- 
flavin 
mg 
Niacin 
(nicotinic 
acid) mg 
Ascorbic 
acid 
mg2 
Vitamin 
D 
I.U.® 
Man (70 kg): 
Sedentary 
2.500 
3.000 
4.500 
2,100 
2.500 
3.000 
70 
0 8 
12 
5.000 
5.000 
5.000 
5.000 
5.000 
5.000 
6.000 
8,000 
1.5 
2.2 
15 
75 
Moderately active 
70 
0 8 
12 
1.8 
2.7 
18 
75 
Very active 
70 
0.8 
12 
2.3 
3.3 
23 
75 
Woman (56 kg): 
Sedentary 
60 
0.8 
12 
1.2 
1.8 
12 
70 
Moderately active 
60 
0.8 
12 
1.5 
2.2 
15 
70 
Very active 
60 
0.8 
12 
1.8 
2.7 
18 
70 
Pregnancy: 
Latter half 
2,500 
3,000 
85 
1 .5 
IS 
1.8 
2,5 
18 
100 
400-800 
Lactation 
100 
2.0 
15 
2.3 
3.0 
23 
150 
400-800 
Children up to 12 yrs: 
Under 1 year4 
100/kg 
1,200 
1,600 
2,000 
2,500 
2,800 
2,400 
3-4/kg 
40 
1.0 
6 
1.500 
2,000 
2.500 
3.500 
4.500 
5.000 
5.000 
5.000 
6.000 
0.4 
0.6 
4 
30 
400-800 
1-3 years6 
1.0 
7 
0.6 
0.9 
6 
35 
4—6 years 
50 
1.0 
8 
0.8 
1.2 
8 
50 
60 
1.0 
10 
1 0 
1 5 
10 
60 
10—12 years 
70 
1.2 
12 
1.2 
1.8 
12 
75 
Children over 12 yrs: 
Girls: 
13—15 years 
80 
1.3 
15 
1.4 
2,0 
14 
80 
75 
1.0 
15 
1.2 
1.8 
12 
8u 
Boys: 
13—15 years 
3,200 
85 
1.4 
15 
1.6 
2.4 
id 
90 
16—20 years 
3,800 
100 
1.4 
15 
2.0 
3.0 
20 
100 
1 Tentative goal toward which to aim in planning practical daily 
dietaries can be met by a good diet of natural foods. Such a diet 
will also provide other minerals and vitamins, the requirements for 
which are less well known. In the usual dietary of moderately active 
individuals, calories are furnished by fats, carbohydrates, and protein 
in the approximate percentages of 45, 40, and 15, respectively. 
2 One mg. thiamin equals 333 I.U.; 1 mg. ascorbic acid equals 20 
I.U. 
3 Requirements may be less if provided as vitamin A; greater if 
provided chiefly as the pro-vitamin carotene. 
i Needs of infants increase from month to month. The amounts 
given are for approximately 6-8 months. Amounts of protein and 
calcium needed are less if derived from human milk. 
5 Allowances are based *on needs for the middle year in each group 
(as 2, 5, 8, etc.) and for moderate activity. 
0 Vitamin D is undoubtedly necessary for older children and adults. 
When not available from sunshine, it should be provided probably up 
to the minimum amounts recommended for infants. 
Further recommendations, adopted 1942: The requirement for iodine 
is small; probably about 0.002 to 0.004 mg. a day for each kilogram 
of body weight. This amounts to about 0.15 to 0.30 milligram daily 
for the adult. This need is easily met by. the regular use of iodized 
salt; its use is especially important in adolescence and pregnancy. 
The requirement for copper for adults is in the neighborhood of 
1.0 to 2.0 milligrams a day. Infants and children require approxi- 
mately 0.05 per kilogram of body weight. The requirement for copper 
is approximately one-tenth of that for iron. 
The requirement for vitamin K is usually satisfied by any good 
diet. Special consideration needs to be given to newborn infants. 
Physicians commonly give vitamin K either to the mother before 
delivery or to the infant immediately after birth. 
Probable conservative losses due to cooking may be as follows: 
Thiamin; Deduct 40% of total value computed for the ration. 
Riboflavin: Deduct 15% of total value computed for the ration. 
Niacin: Deduct 20% of total value computed for the- ration. 
Ascorbic Acid: Deduct 35% of total value computed for the 
ration. 
When the Expeditionary Force menu is used exclusively the con- 
servative losses in preparation and cooking should be less, that is: 
Thiamin: Deduct 20% of total value computed for the radon. 
Riboflavin: Deduct 10% of total value computed for the ration. 
Niacin; Deduct 10% of total value computed for the ration. 
Ascorbic Acid: Deduct 10% of total value computed for the 
ration. Table II. Recommended distribution of nutrients in a normal daily diet 
(Quantities calculated before cooking) 
(Allowances are those of the National Research Council. (See table 1.) 
Nutrients 
Unit of measure 
For moderate activity 
Average for Army, 
May 1941 to 
April 1942 
IIP 
For very active troops 
Ii 
II2 
IVi 
V2 
Calories 
3,556. 
3,468. 
4,200. 
4,808. 
4,974. 
Protein 
Grams 
107.8 
106 4 
128 
149 
150 4 
Fat 
Grams 
168.3 
167 6 
192 
219 5 
219 8 
Carbohydrates 
Grams 
402.4 
382.6 
492. 
552.4 
590.6 
1 Columns I, IV — If the supply of fresh foods is unlimited. 
2 Columns II, V — If the supply of fresh foods is limited. 
3 Column III — Based on quantities of food prescribed for the Army during period May 1941 to April 1942. 
Approximate distribution of calories in an average 
army daily diet for moderate activity: 
Fats 45 percent 
Carbohydrates 40 percent 
Protein 15 percent 
comparing the planned menu, item by item, with the 
15 basic food groups, to insure that each group, so 
far as practicable, is represented. To find the 
amounts of calories and of each nutrient component, 
it is necessary to check each portion served with 
table III and with the Tables of Food Composition 
(table 17 in the app.). Foods should always be an- 
alyzed in the form in which eaten, taking into ac- 
count, accompanying substances like cream, butter 
and sugar, and possible cooking losses. Every menu 
must be analyzed and checked from the following 
standpoints: 
a. Medical needs of the patient, 
b. Adequacy. 
c. Balance and variety. 
d. Correct caloric content. 
e. Attractive appearance. 
f. Cleanliness. 
No matter how difficult the field conditions or meager 
the supplies, it is the duty of those in charge of 
feeding patients, to serve the best possible meals, as 
judged from the six points above. 
29. Recommended Normal Daily Allowances 
After each paragraph heading below and in table 
III approximate daily quantities of each group are 
recommended. They represent average amounts for 
the well, active soldier on a liberal diet. Over a 
reasonable period of time, the average daily amounts 
eaten should approximate the levels given. Other 
quantities would be satisfactory, or a class might be 
entirely omitted token necessary, provided proper 
adjustments were made in the quantities of other 
food classes containing the nutrients concerned. For 
invalids adjustment in quantities must be made to fit 
the individual case, 
tions is most uneconomical. They should be used 
only for known deficiency cases or in pregnancy and 
lactation or in disease, when ordered by the medical 
officer. 
% 
Section II. FOOD CLASSIFICATION 
27. Need for Classification 
Unless foods are classified according to some sys- 
tematic plan, scientific care of the sick would be im- 
possible. Any grouping is to a certain extent arti- 
ficial, and, if followed too strictly, leads to ab- 
surdities. Based on nutritional similarities and on 
economic sources the tables below are intended to 
help the scientific planning of meals. While some 
authorities try to oversimplify natural food group- 
ings, and others try to overelaborate them, this man- 
ual attempts to compromise for practical, common- 
sense efficiency ends. It uses 15 basic food groups, 
which are shown in table III. Further discussion 
will be found in paragraphs 29-41, inclusive. 
28. How fo Use Food Classification Tables 
When the medical needs of patients are known, it is 
a daily necessity to plan their menus and to analyze 
the adequacy of the hospital ration. This is done by  
Moderate activity 
Average for Army 
Very active troops 
Food groups 
Column ll 
Column 22 
Column 33 
Column 41 
Column 52 
Grams 
Ounces 
Pounds 
Grams 
Ounces 
Pounds 
Grams 
Ounces 
Pounds 
Grams 
Ounces 
Pounds 
Grams 
Ounces 
Pounds 
1. 
Meats 
340 
12 
0.75 
340 
12 
0.75 
318 
13K 
0.85 
454 
16 
1.00 
454 
16 
1.00 
2. 
Eggs 
57 
2 
.12 
57 
2 
.12 
70 
2K 
.16 
57 
2 
.12 
57 
2 
.12 
3. 
Milk (fluid equivalent). 
454 
16 
1.00 
454 
16 
1.00 
482 
17 
1.06 
454 
16 
1.00 
454 
16 
1.00 
4. 
Butter 
42 
IK 
.10 
42 
IK 
.10 
42 
IK 
.10 
57 
2 
.13 
57 
2 
.13 
5. 
Other fats 
28 
1 
.06 
28 
l 
.06 
37 
IK 
.08 
35 
IK 
.07 
35 
IK 
.07 
6. 
Sugar and syrups 
113 
4 
.25 
113 
4 
.25 
144 
5K 
.32 
113 
4 
.25 
• 151 
5K 
.33 
7. 
Grain products, cereals. 
227 
8 
.50 
227 
8 
.50 
315 
UK 
.70 
396 
14 
.88 
406 
14K 
.90 
8. 
Legumes, including 
peanut butter. 
14 
K 
.03 
14 
K 
.03 
28 
i 
.06 
42 
IK 
.10 
57 
2 
.12 
9. 
Vegetables, L.G.Y 
198 
7 
.44 
151 
5K 
.33 
196 
7 
.43 
198 
7 
.44 
151 
5K 
.33 
10. 
Tomatoes 
92 
3K 
.20 
85 
3 
.18 
67 
2K 
.15 
60 
2K 
.14 
61 
2K 
.16 
11. 
Citrus fruits 
52 
1% 
.11 
42 
IK 
.10 
90 
3}i 
.20 
28 
1 
.06 
42 
IK 
.09 
12. 
Potatoes 
227 
8 
.50 
315 
UK 
.70 
304 
10 % 
.68 
406 
14K 
.90 
454 
16 
1.00 
13. 
Vegetables, other than 
L.G.Y. 
227 
8 
.50 
113 
4 
.25 
130 
4 K 
.29 
227 
8 
.50 
113 
4 
.25 
14. 
Fruits, other than 
citrus, fresh and 
canned. 
227 
8 
.50 
92 
3K 
.20 
163 
5% 
.37 
137 
4% 
.30 
113 
4 
.25 
15. 
Fruits, dried 
24 
% 
.05 
24 
% 
.05 
151 
5% 
.03 
42 
IK 
.10 
42 
IK 
.10 
Table III. Basic food groups 
Amounts recommended for different levels of activity 
(Quantities expressed in grams, ounces, and pounds per man per day.) 
1 Columns 1 and 4—If the supply of fresh foods is unlimited. 
2 Columns 2 and 5—If the supply of fresh foods is limited. 
3 Column 3—Pertains to quantities of food prescribed for the Army during period May 1941 to April 1942. 13 
30. Meats, Poultry, and Fish (12 ounces) 
These supply good protein and are valuable sources 
of iron, phosphorus, and other minerals, and of 
thiamin (vitamin Bj) and nicotinic acid, (niacin). 
Liver, kidney, and heart are richer in iron and the 
B vitamins than muscle meat and should be used fre- 
quently. Dietitians must remember that in cooking 
or canning meat, there is considerable destruction of 
the B vitamins, possibly 50 percent in the case of the 
more labile components. For variety use fish, that is 
fresh, dried, salted, or canned. If meats, fish, or 
poultry are not available, serve eggs, cheese, beans, 
or peas. 
31. Eggs (2 eggs or 1.0-ounce dried whole egg) 
Eggs are rich in complete protein, iron, vitamin A, 
and riboflavin, and they are, in addition, valuable 
because of their uses in the preparation of many at- 
tractive dishes. If fresh eggs are not available, use 
dried, whole eggs. 
32. Milk, (fluid equivalent of I pint) 
a. Milk contains the best combination nutrient 
substances. It is very difficult to construct a diet 
adequate in calcium and riboflavin without some 
form of milk and cheese. Raw milk should never be 
used, but should be pasteurized by either the “flash” 
or the “hold” method. If doubt exists as to proper 
handling, all fluid milk should be brought to a boil 
before using. 
b. Milk Products. Canned evaporated milk is 
sterile and, when diluted with an equal quantity of 
water, has approximately the same nutritive value 
as bottled milk. Safe water must be used to dilute 
evaporated milk for drinking. Dried skim milk con- 
tains the major nutrients of fluid milk, exclusive of 
the butter fat. Cheese may be counted as part of the 
milk allowance. It contains much of the protein and 
calcium of milk and certain of the vitamins. If milk 
is not available, adequate supply of calcium should 
be assured by increasing the consumption of cheese, 
green leafy vegetables, and beans. In rare cases plain 
calcium (lime) salts may be used. 
c. Cream Soups. These are particularly desirable 
because of the added milk and because they may be 
easily made of almost any vegetable. 
d. Evaluation. In evaluating dietaries, it is 
usual to calculate milk products as fluid-milk equiv- 
alent, obtained by converting evaporated milk, dried 
milk, and cheese to a common basis. To calculate 
this, multiply the weight in pounds of evaporated 
milk by 2, dried milk by 8, American or Cheddar 
cheese by 7, cottage cheese by 5.65, and gallons of 
ice cream by 3.75. 
33. Fats (2.5-ounces) 
For convenience in analyzing diets, table III divides 
this group into two parts: (1) butter, including 
spreads and (2) other fats including lard and salad 
dressings. All are concentrated sources of energy. 
Butter produced when cows are eating fresh green 
food, commonly called summer butter, is an excellent 
source of vitamin A. If good butter is not available, 
a substitute, fortified with vitamin A, is acceptable. 
Otherwise, any edible fat or oil may be used to pro- 
vide energy, but then it is essential to secure leafy 
green or yellow vegetables, glandular meats, or whole 
milk in quantities sufficient to meet the requirements 
for vitamin A. 
34. Sugar and Syrups (4-ounces) 
Pure sugars do not contribute anything but energy. 
Heavily sweetened foods should be taken only at the 
end of a meal, otherwise they dull the appetite for 
more nutritious foods. Crude sugars, such as mo- 
lasses and sorghum, supply some minerals as well 
as energy, and are therefore, more valuable nutri- 
tionally. Syrups, jams, and preserves, because of 
their high sugar content, also are classed as sugars. 
A common dietary error is to supply too much for 
inactive persons. 
35. Cereals and Grain Products (8-ounces) 
Cereals and breads are highly important as sources 
of energy and vegetable protein, and may be con- 
sumed in any quantity to satisfy the appetite, pro- 
vided other nutritional’ requirements are met first 
and provided calories are kept within normal limits. 
The less refined the cereal, the higher its mineral and 
vitamin content. Whole grain products (such as 
rolled oats, cracked wheat, whole wheat, rye, and 
corn meal) are among the best sources of thiamin, 
while ordinary white bread may contain very little. 
Whole grain products are not so essential if the diet 
contains an abundance of vegetables, fruits, milk, 
and meat, or reasonable quantities of bread made 
from enriched flour. Unfortunately ordinary white 
flour is used in preference to whole wheat because of 
its better keeping qualities and acceptability. Al- 
though less desirable nutritionally than whole wheat, 
it is much improved by enrichment with thiamin, 
riboflavin, nicotinic acid, and iron. 
36. Legumes (0.5 ounce) 
Dried beans and similar legumes contain protein, a 
moderate amount of calcium, and thiamin. These 
may be used as a main dish several times a week. It 
is not necessary to use the quantity mentioned each 
day. They can be used in larger quantities at irreg- 14 
ular intervals. Because of tough outer skins 
legumes may sometimes cause indigestion, which can 
be avoided by rubbing the cooked beans and peas 
through a sieve. 
37. Leafy Green or Yellow Vegetables (7-ounces) 
These vegetables are extremely valuable for their 
minerals (particularly iron and calcium), vitamins 
(especially carotene or pro-vitamin A and vitamin 
C), and their bulk. If there is no danger of typhoid 
fever, cholera, or dysentary, vegetables and fruit may 
be eaten raw. Uncooked cabbage and carrots of the 
“leafy green or yellow vegetable” class and turnips 
and onions of the “other vegetable” class are usually 
available and are excellent in salads, for their addi- 
tional ascorbic acid (vitamin C). 
Fresh vegetables should be cooked in a minimum 
amount of water and only long enough to soften the 
fiber, and served as soon as they are done. Vitamin 
and mineral loss can be further prevented when 
vegetables are steamed. It is also preferable to cook 
vegetables with their skins on. Soda should not be 
added since it accelerates destruction of ascorbic acid. 
Juices drawn out in cooking or water added in cook- 
'ng will contain valuable nutrients and should not be 
discarded. Properly canned vegetables are about the 
equivalent, nutritionally, to freshly cooked vege- 
tables. In this case, also, the liquid should be used. 
The difficulty that most persons do not like vege- 
tables “sloppy” with water can be avoided by re- 
ducing the cooking fluid, serving in adequate dishes, 
or draining the juices to use as soup. 
38. Tomatoes and Citrus Fruits (5-ounces) 
This grouping has been found useful by many food 
authorities. Tomatoes and citrus fruits are alike in 
their high ascorbic acid content, and should be eaten 
every day. Furthermore they are equally valuable 
fresh, or canned, and in juice form may readily be 
substituted for one another. Because of acid char- 
acter, the ascorbic acid content is preserved. For this 
vitamin, oranges are preferable followed by lemons, 
grapefruit, limes, and tomatoes in decreasing order. 
But for vitamin A, fresh, not canned, tomatoes and 
whole oranges are excellent, while the others are 
poor. 
39. Potatoes (8-ounces) 
Potatoes are of great value because they are widely 
available, inexpensive, and can be eaten day after 
day. In the quantities usually eaten, they supply 
thiamin, nicotinic acid, and ascorbic acid. If potatoes 
are not used, increase the intake of other vegetables. 
Over 500 ways are known to cook this lowly edible 
root. At least 10 of them should be used frequently. 
40. Vegetables Other Than Leafy Green or Yellow 
(8-ounces) 
Some examples of this group are beets, celery, cauli- 
flower, and corn. They add to the vitamin and min- 
eral content of the diet, provide bulk, and are very 
useful to give variety and taste to nearly all menus. 
41. Fruits, Other Than Citrus (canned and fresh, 
8-ounces) 
In general these have roughly the same nutritive 
value as root vegetables. Berries of all kinds, 
cherries, peaches, and pears add to the vitamin and 
mineral content of the diet. Their main value is to 
furnish cellulose fiber bulk. If fresh fruits and vege- 
tables are not available, properly canned or dried 
fruits may be substituted. For convenience they are 
shown in table III as a separate class. Dried prunes, 
apricots, peaches, apples, raisins, and dates may be 
used, but they will have lost some of their vitamins 
in drying. Here good cooking is necessary to make 
otherwise uninteresting foods attractive to the patient. 
42. Beverages (coffee, tea, and cocoa) 
Beverages possess little nutritive value in themselves, 
except for the small amount of milk in cocoa. How- 
ever they are always necessary to provide fluid, and 
frequently as a warming stimulant. Field mess 
equipment for medical units usually does not contain 
sufficient cups for all beverages with the meal. Since 
water with and between meals is so exceptionally 
important for health, responsible officers must either 
improvise or issue specific orders to provide a liberal 
water supply for patients. CHAPTER 4 
PLANNING MEALS 
tion and service of food. Most equipment used in 
hospital messes is listed in the Medical Supply 
Catalog and issued to the messes from Medical Sup- 
ply under proper requisition. Capacity of all equip- 
ment, the size of storerooms, and refrigeration 
facilities are also factors that must be considered. 
As mobile units have much less equipment, menus 
must be adapted for field service conditions. 
46. Food Supply 
a. All army hospital messes in the zone of interior 
are supplied with food to a great extent through the 
quartermaster. This makes it necessary for the per- 
son who is planning menus to become acquainted 
with the organization and supply system of the 
quartermaster commissary. When possible, the quar- 
termaster takes into account the seasonable foods 
available and anticipates the need for the holiday 
seasons. The climate must also be considered in 
choice of foods on the menus, especially during the 
summer months when refrigeration facilities may be 
overtaxed. Foods in season should be used whenever 
possible. Certain foods that cannot be obtained 
through the quartermaster may be purchased with 
the hospital subsistence funds from outside firms in 
accordance with existing War Department regu- 
lations. 
b. For hospital units outside the zone of interior, 
the oversea hospital ration is followed and the officer 
in charge should become familiar with the types of 
food issued as outlined in chapter 14, Oversea Hos- 
pital Food Allowances, 
47. Variety 
It is important that all trays present an inviting ap- 
pearance, particularly the trays served to the ward 
patients. Contrasting colors and attractive arrange- 
ments of food play a large part in a successful meal. 
Foods all alike in color should not be served together. 
Variety may be introduced by contrast of color, tex- 
ture, flavor, garnishes, and by different methods of 
food preparation. The texture of food is varied by 
using both soft and solid foods within the individual 
meal. 
43. Genera! 
a. The objective in planning meals is to obtain a 
combination of foods that will satisfy the food habits 
and desires of the majority eating and at the same 
time furnish an adequate diet even though the num- 
ber of foods available may be relatively limited. 
Monotony in menus and the weekly periodic repeti- 
tion of the same menus result in dissatisfaction even 
with the most interesting foods. Numerous factors 
influence appetite, especially the weather and the 
amount of exercise. Use periods of increased ap- 
petite to encourage the consumption of foods that 
are needed but are not particularly relished. Study 
the food habits of the patients eating in the mess 
halls and wards as an aid in planning menus. The 
likes and dislikes of the patient must be taken into 
consideration as well as the adequacy of the diet. 
In planning special diets, each menu should be 
checked for palatability as well as accuracy and. 
should conform to the regular diet patten wherever 
possible. 
b. It is essential to obtain variety and interest in 
meals. The dietitian or, when no dietitian is assigned, 
the officer in charge must consider such factors as 
the mess personnel, the types of equipment, the food 
supply, and the methods of food preparation in plan- 
ning nutritionally adequate menus for hospital pa- 
tients. Menu forms may aid in menu planning. Par- 
ticular attention should also be given to the proper 
service of food, 
44. Personnel 
It is important that the menus be planned with a 
knowledge of the ability of the personnel to carry 
out instructions. For untrained employees, the menu 
should be kept simple in detail, using foods that do 
not require special skill in preparation. Adequate in- 
struction, such as at a cooks’ and bakers’ school, 
should be provided immediately. 
45. Equipment 
The person planning the menus must keep in mind 
the equipment available in the mess for the prepara- 
15 16 
Butter. 
Dessert. 
48. Preparation 
a. The menu should be planned so as to facilitate 
ease of food preparation and service as well as to 
conserve the nutrients and insure palatability of food. 
It is important that the combination of foods on the 
menu be such that the preparation involved may con- 
form to the hours of serving both in ward kitchens 
and mess halls. Whenever possible in the mess halls, 
food should be prepared during the serving period. 
The menu as later interpreted on the cooks’ work 
sheet should allow for a chronological system of food 
preparation, the desserts being made ahead of time, 
and the meats in accordance with the varied method 
of preparation. Vegetables and beverages should be 
prepared as near as possible to the serving period. 
b. Standardized recipes should be supplied at all 
times to the cooks in the mess as a means of improv- 
ing food standards and controlling food costs. Ref- 
erence is made to TM 10-412, and TM 10-405. 
49. How to Plan a Menu 
a. A menu planning form such as outlined below 
will be found indispensable. Weekly menus can 
easily be checked to avoid repetition of food and pro- 
vide variety and adequacy for the period concerned. 
MENU PLANNING FORM 
\ I 
Breakfast: 
Fruit. 
Cereal. 
Eggs or meat. 
Toast. 
Butter. 
Beverage (with sugar and cream, if permitted). 
Dinner: 
Soup. 
Meat, 
Potatoes or substitute. 
Vegetable1. 
Salad, if desired1. 
Bread. 
Butter. 
Dessert. 
Beverage2. 
Supper: 
Meat or meat substitute. 
Potatoes or substitute. 
Vegetable or salad1. 
Bread, 
Beverage2. 
1 Leafy green or yellow vegetable should be served at least once a 
day. 
2 Milk or milk beverage should be served once a day. 
b. To use the menu planning form, table III, 
which gives the 15 basic food groups, should be con- 
sulted frequently. It is also important that vege- 
tables and salads be varied in as many ways as pos- 
sible to stimulate the patient’s interest in these vital 
foods. The chart of menu planning suggestions for 
vegetables outlined below will be of great value. 
Recipes for these items and additional menu sugges- 
tions for meats, meat substitutes, fruits, fruit salads, 
desserts, and beverages will be found in TM 10-412. 
i 
MENU PLANNING SUGGESTIONS FOR 
VEGETABLES 
Hot foods Cold foods 
a. Legumes. 
Beans, issue 
Baked and bacon 
Baked and ham 
Baked and tomatoes 
Boston baked 
Simmered 
Beans, kidney 
Cheese bean roast With hard boiled egg 
Chili salad 
Simmered With pickle, onion, and 
Spanish Style celery salad 
h. Potatoes. 
Potatoes, Irish 
Au gratin Chips 
Au gratin with curry Potato salad 
Baked 
Baked in milk 
Buttered 
Creamed 
Franconia 
French baked 
French fried 
Hot potato salad 
In jackets 
Hashed brown 
Lyonnaise 
Mashed 17 
Hot foods Cold foods 
O’Brien 
Parsley 
Plain fried 
Puff 
Scalloped 
Potatoes, sweet 
Baked 
Baked and apples 
Baked and pineapple 
Baked with apples and marshmallows 
Brown 
Candied 
Fried 
Glazed 
Mashed 
c. Leafy green or yellow vegetables. 
Artichoke 
Buttered Artichoke heart salad 
Asparagus 
And cheese sauce Asparagus tip salad 
Buttered with pimiento 
Creamed 
Scalloped 
With Hollandaise sauce 
Beans, string or zmx 
And bacon Cooked vegetable salad 
And tomatoes Jellied vegetable and 
Buttered egg salad 
Creamed Marinated 
Creamed and celery 
Creamed and mushrooms 
Lyonnaise 
Savory 
Beet Greens 
Buttered 
Buttered with hard cooked 
egg slices 
With vinegar 
Broccoli 
Au gratin 
Buttered 
With Hollandaise sauce 
Brussels Sprouts 
Buttered 
With Hollandaise sauce 
Hot foods Cold foods 
Cabbage, green 
Au gratin And peanut salad 
And bacon Chopped raw vegetable 
And chipped beef slaw 
Buttered Cole slaw with bacon 
Creamed Lettuce and mixed 
Hot slaw green salad 
Old fashioned cole slaw 
With apple and pineapple 
salad 
With apple and raisin 
salad 
Carrots 
Buttered sliced And other vegetable 
Buttered strips salad 
Creamed Chopped raw vegetable 
Glazed slaw 
Lyonnaise Cooked vegetable salad 
Sweet and sour Grated salad with raisin 
Jellied vegetable and 
egg salad 
Strips with celery 
Strips with olives 
Strips with radishes 
With cucumber and 
onion salad 
Endive 
Green salad 
Kale 
Buttered 
With vinegar 
Lettuce 
Wilted And tomato salad 
Crisp garden salad 
Green salad 
Head lettuce slices 
Mixed green salad 
Shredded and tomato 
salad 
Mustard greens 
Buttered 
With ham 
With vinegar 
M ushrooms 
Broiled 
Buttered Hot foods Cold foods 
Creamed 
Fried 
Romaint 
Lettuce and mixed green 
salad 
, Green salad 
Peas, green 
Baked Cooked vegetable salad 
Buttered 
Buttered with carrots 
Creamed 
Peppers, green 
Stuffed with corn And other vegetable salad 
Stuffed with macaroni Lettuce and mixed green 
Stuffed with rice salad 
Rings with cabbage slaw 
Rings with sliced tomato 
With cucumber and 
onion salad 
Spinach 
Buttered Mixed green salad 
Buttered with hard 
cooked egg 
Creamed 
With vinegar 
Squash 
Hubbard, baked 
Hubbard, mashed 
Summer, buttered 
Summer, creole 
Summer, fried 
Tomatoes, canned or fresh 
Baked stuffed Jellied tomato salad 
Broiled Sections with cucumber, 
Fried green tomatoes onion and other vege- 
Grilled table salad 
Scalloped Sections on lettuce 
Stewed Sliced on lettuce 
Stewed with celery Stuffed 
Stewed with corn Tomato aspic salad 
Stewed with onions 
d. Vegetables (other than leafy green and yellow). 
Beets 
Buttered And horseradish relish 
Diced and bacon Cold spiced 
Hot foods Cold foods 
Harvard Cooked vegetable salad 
Hot spiced Pickled 
Stuffed beet salad 
With string beans and 
pea salad 
Cauliflower 
Au gratin And other vegetable salad 
Buttered Cooked vegetable salad 
Creamed With cucumber and 
With brown crumbs onion 
With Hollandaise sauce 
Celery 
Braised Club salad 
Buttered Crisp garden salad 
Creamed Hearts and olives 
Stewed with tomatoes Hearts and radishes 
Hearts and raw carrots 
Jellied vegetable and 
egg salad 
Lettuce and mixed green 
salad 
With cucumber, onion, 
and other vegetable 
salad 
Celery cabbage 
Buttered Lettuce and mixed green 
Creamed salad 
Stewed with tomatoes Sliced with green peppers 
Corn 
A La Southern Cooked vegetable salad 
And kidney beans 
Buttered 
Buttered with green pepper 
Creamed 
Fritters 
On cob 
Pilaff 
Pudding 
Sauteed 
Scalloped 
Succotash 
. Cucumbers 
And onion salad 
Chopped raw vegetable 
salad 
Mixed green salad 
Sliced in vinegar Hot foods Cold foods 
Eggplant 
French fried 
Fried 
Scalloped 
Scalloped with tomatoes 
Onions 
Au gratin Green salad 
Baked Green onion in crisp 
Buttered garden salad 
Buttered and tomatoes Lettuce and mixed green 
Creamed salad 
French fried With cucumber and other 
Fried vegetable salad 
Glazed 
Savory 
Scalloped 
Parsnips 
Browned 
Buttered 
Fried 
Savory creamed 
Sauerkraut 
Hot . 
Radishes 
Chopped raw vegetable 
slaw 
Crisp garden salad 
With carrot strips 
With celery hearts 
Hot foods Cold foods 
With cucumber, onion 
and other vegetable 
salad 
With olives 
T urnips 
Boiled with salt pork 
Buttered 
Mashed 
Watercress 
Green salad 
50. Meal Service 
a. Special attention must also be given to the 
proper service of food. If the the meal is not at- 
tractively served, the patient will not eat the food. 
As a result, he may not receive the nutritionally ade- 
quate diet planned for him. It also is essential that 
food waste be kept to a minimum. 
b. Hot foods should be served steaming hot and 
cold foods very cold. This may stimulate the con- 
sumption of vegetables and salads which are often 
left uneaten on the tray. Full use should be made of 
steam tables, lids, individual serving dishes, plate 
covers, and available refrigeration facilities. Spot 
check timing should be made of the interval between 
when hot food is placed on trays and when it is 
actually eaten. Intervals great enough to allow chill- 
ing call for revised mess procedure. 
c. Garnishing of food is usually appealing to the 
eye and the attractiveness of a plate is dependent 
upon the size of the serving as well as the color com- 
bination. CHAPTER 5 
DIETARY TREATMENTS IN DISEASE 
c. Light. 
d. Regular. 
More highly specialized types, that is, bland, modi- 
fied Sippy, gelatin-milk mixture, modified Meulen- 
gracht diet, anticonstipation diets, etc., are presented 
in following sections that deal with the respective 
disease conditions. 
53. Liquid Diet 
Liquid diets are composed of fluids that are either 
liquid when taken into the mouth or become liquid 
before reaching the stomach. These foods afford 
little residue or indigestible material. They must be 
easily digested, in concentrated form, and free from 
irritating condiments and mechanical irritants. Such 
diets should be given in small portions, 60-400 cc, 
depending on the patient’s condition. Barring con- 
traindications, the feedings should be repeated every 
2 hours. At least six to eight feedings are required 
daily. The caloric intake in this type of diet may 
vary greatly. It is often desirable to have the patient 
take considerably more calories than the basal re- 
quirements. Fortunately it is not difficult to prepare 
liquid diets which contain as much as 2,000 or more 
calories. Two formulas for tube feeding are given 
below. The first of these may be used where forced 
feeding is necessary. Formula No. 2 may be also so 
used, but being more palatable, has more application 
in voluntary feeding. 
TUBE FEEDING FORMULA NO. 1 
Formula: 
Milk 1,000 grams 
Egg yolks 4 each 
Evaporated milk 120 grams 
Karo syrup 200 grams 
Brewers yeast 24 grams 
Tomato juice 120 grams 
Cod liver oil 16 grams 
Hot water 200 grams 
Section I. GENERAL HOSPITAL DIETS 
51. General 
In previous chapters on normal diets the influences 
of different diseases were not considered. In the fol- 
lowing chapters, it is the purpose of this manual to 
present special disease requirements commonly met 
with in military hospitals. To aid the dietitian, in 
each case, a food selection list is presented along 
with a sample weekly menu. These food selection 
lists also include (suggested) foods to avoid. It 
should be remembered that therapeutic diets are 
merely modifications, great or small, of normal re- 
quirements, For these hospital diets the aim is to 
have them meet the following standards: 
a. Adequacy for normal nutritional requirements 
plus the special demands exacted by the respective 
diseases. 
b. Suitability for patient’s needs as to consistency, 
palatability, and appearance. 
c. Possibility of supply from amplified quarter- 
master stores. For field conditions see chapter 14, 
which shows to what extent basic supplies might 
necessarily limit the variety recommended here. 
52. Liquid, Soft, Light, and Regular Diets 
Under the medical officer’s direction, these diets are 
of the greatest importance, especially in post-oper- 
ative surgery. Details must be scrupulously carried 
out. Too much emphasis cannot be given the fact 
that a small error in diet for the very sick may be a 
matter of life and death. Diets will be varied in con- 
sistency according to the patient’s ability to ingest 
them and according to the modifying influences of 
disease or surgery. Accepted terminology for the 
various consistencies of diet is as follows: 
a. Liquid. 
h. Soft. 
20 21 
Analysis: 
Calories 2,066 
Carbohydrates 210.8 grams 
Protein 58.4 grams 
Fat 87.2 grams 
Vitamin A 9,856 units 
Vitamin B 1,493.8 units 
Vitamin C 725.0 units 
Vitamin D 920.0 units 
Riboflavin 1,163.0 units 
Calcium 1.816grams 
Phosphorus 1.592 grams 
Iron 8.48 mgms 
Method: 
Dissolve the yeast in the hot water. Mix with 
milk, egg yolks, evaporated milk, and Karo syrup, 
and cook in a double boiler. Cool, strain, and add 
tomato juice and cod liver oil. 
TUBE FEEDING FORMULA NO. 2 
Formma: 
Eggs 2 each 
Malted milk 60 cc 
Butter 15 grams 
Sugar 60 grams 
Salt 2 grams 
Cream 100 cc 
Milk 500 cc 
Water 300 cc 
Orange juice 30 cc 
Analysis: 
Calories 1,476 
Carbohydrates 145.7 grams 
Protein 39.5 grams 
Fats 75.4 grams 
Calcium 954 grams 
Phosphorus 970 grams 
Iron 5.45 mgms 
Vitamin A 3,512—3,617 units 
Vitamin B 247-250 units 
Vitamin C ' 14-15 units 
Vitamin D 24-181 units 
Riboflavin 329 units 
Method: 
Beat the eggs, add the melted butter, sugar, salt, 
and malted milk. Add the remaining ingredients in 
order, and strain. Give twice daily. 
LIQUID DIET, FOOD SELECTION 
Food 
Permitted 
Avoid 
Beverage 
Coffee or substitutes, 
tea, milk, butter- 
milk, cocoa, choco- 
late milk, malted 
milk, strained vege- 
table juices, eggnog, 
albumenized drinks, 
carbonated bever- 
ages, strained fruit 
juices, beef juice. 
All others. 
Cereals 
Any cereal waters or 
gruels. 
All others. 
Desserts 
Plain gelatin des- 
serts, ice cream, 
sherberts, and ices, 
junket, boiled cus- 
tard. 
All listed desserts 
that contain 
pieces of fruit 
or nuts. 
Soups 
Clear broth, bouillon, 
strained cream 
soups, strained veg- 
etable soup except 
those with dried 
beans and split peas. 
All others. 
Sample weekly menu, liquid diet 
Breakfast 
Dinner 
Supper 
Strained orange 
juice. 
Cereal gruel. 
Choice of beverage. 
10 :00 AM1: Malted 
milk. 
First day 
Beef broth. 
Fruit ice. 
Choice of beverage. 
2 ;00 PM : Strained 
grapefruit juice. 
Strained cream of 
carrot soup. 
Boiled custard. 
Choice of beverage. 
8 :00 PM : Pear 
nectar. 
Pineapple juice. 
Cereal gruel. 
Choice of beverage. 
10 ;00 AM : Egg- 
nog. 
Second day 
Strained vegetable 
soup. 
Plain flavored 
gelatin. 
Choice of beverage. 
2:00 PM: Grape 
juice. 
Strained cream 
celery soup. 
Ice cream. 
Choice of beverage. 
8 :00 PM : Strained 
orange juice. 
Strained grapefruit 
juice. 
Cereal gruel. 
Choice of beverage. 
10 ;00 AM : Choco- 
late milk. 
Third day 
Broth. 
Junket. 
Choice of beverage. 
2:00 PM: Tomato 
juice. 
Strained cream 
mushroom soup. 
Boiled custard. 
Choice of beverage. 
8 :00 PM : Pine- 
apple juice. 22 
Sample weekly menu, liquid diet—Continued 
SOFT DIET, FOOD SELECTION 
Breakfast 
Dinner 
Supper 
Strained mixed 
fruit juice. 
Cereal gruel. 
Choice of beverage. 
10:00 AM: 
Strained 
orange juice. 
Fourth day 
Strained Berkshire 
soup. 
Ice cream. 
Choice of beverage. 
2:00 PM: Choco- 
late malted milk. 
Strained cream 
asparagus soup. 
Plain flavored 
gelatin. 
Choice of beverage. 
8 :00 PM : Strained 
grapefruit juice. 
Grape juice. 
Cereal gruel. 
10 :00 AM': Toma- 
to juice. 
Fifth day 
Chicken broth. 
Chocolate junket. 
2 :00 PM : Eggnog. 
Strained Cream of 
lima bean soup. 
Lemon sherbet. 
8:00 PM ; Pine- 
apple juice. 
Strained orange 
juice. 
Cereal gruel. 
Choice of beverage. 
10:00 AM: 
Strained 
grapefruit juice. 
Sixth day 
Strained essence of 
tomato soup. 
Ice cream. 
Choice of beverage. 
2 :00 PM : Grape 
juice. 
Strained cream of 
celery soup. 
Gelatin. 
Choice of beverage. 
8 ;00 PM : Malted 
milk. 
Strained grape- 
fruit juice. 
Cereal gruel. 
Choice of beverage. 
10 :00 AM : Egg- 
nog. 
Seventh day 
Strained Hunting- 
ton soup. 
Boiled custard. 
Choice of beverage. 
2 :00 PM : Pine- 
apple juice. 
Strained cream 
vegetable soup. 
Junket. 
Choice of beverage. 
8:00 PM : Strained 
orange juice. 
Food 
Permitted 
Avoid 
Beverage 
As for liquid diets. 
Fruit and vegetable 
juices need not be 
strained. 
Bread 
Toasted white bread 
or rolls, crackers. 
All breads or 
crackers with 
bran. 
Cereals and 
cereal products. 
Cooked cereals, pre- 
pared cereals, spa- 
ghetti, macaroni, and 
noodles. 
All cereals con- 
taining bran. 
V 
Cheese 
Cream and cottage... 
All others. 
Dessert 
Cornstarch, rice, and 
tapioca puddings, 
plain gelatin, cus- 
tard, sponge cake, 
simple wafers. 
Eggs 
Boiled, poached, or 
soft scrambled. 
Fried in any 
form. 
Fats 
Butter and cream as 
desired. 
Fruit 
Canned, stewed, or 
evaporated fruits, 
oranges 
Pineapples, ber- 
ries, and figs. 
Meat 
Baked, boiled, or 
broiled chicken, 
baked, boiled, or 
broiled white fish; 
creamed or broiled 
sweetbreads; bread' 
ed brains or scram- 
bled with eggs; 
scraped beef cake; 
scraped liver cake. 
Miscellaneous .. . 
Jellies, honey, strained 
sweet dessert sauce, 
hard candies. 
Soup 
As for liquid diets, or 
broths with rice, 
spaghetti, noodles, or 
puree vegetables. 
All others. 
Vegetables 
Creamed, baked, or 
mashed white po- 
tatoes ; asparagus 
tips; puree of as- 
paragus ; lima beans; 
string beans; beets; 
carrots ; peas; 
squash; spinach. 
All others. 
54. Soft Diet 
A soft diet is used when it is desirable to eliminate 
or reduce mechanical irritation in the digestive tract. 
Proportionate allowances of protein, fat, and carbo- 
hydrates are similar to those in the normal diet, and 
the total caloric intake is ample for proper mainte- 
nance in health and disease. Because of the texture 
of these foods, patients tire of them quickly, and 
therefore should not receive them any longer than is 
necessary. The soft diet must be readily digestible, 
and the irritating indigestible residue must be small. 
Such a diet is suitable for patients convalescing from 
some intestinal disorders, and during certain stages 
of post-operative recovery. In general, except where 
special diets are required, the soft diet bridges the 
gap between the liquid and regular diets, or liquid 
and light diets, or liquid and special diets. 23 
Sample weekly menu, soft diet 
Sample weekly menu, soft diet—Continued 
Breakfast 
Dinner 
Supper 
Oranges. 
Soft cooked egg. 
Wheat cereal. 
Toast and butter. 
Choice of beverage. 
First day 
Beef broth with 
noodles, crackers. 
Scraped beef pattie. 
Potato puff. 
Pureed peas. 
Toast and butter. 
Fruit cup. 
Choice of beverage. 
Strained cream of 
carrot soup, 
crackers. 
Hot sliced chicken. 
Duchess potatoes. 
Pureed beets. 
Toast and butter. 
Peach-rice pudding. 
Choice of beverage. 
Applesauce. 
Oatmeal. 
Poached egg. 
Toast and butter. 
Choice of beverage. 
Second day 
Strained vegetable 
soup, crackers. 
Cream cheese 
square. 
Baked potato. 
Asparagus tips. 
Toast and butter. 
Pear halves. 
Choice of beverage. 
Strained cream of 
celery soup, 
crackers. 
Breaded egg cutlet. 
Creamed potatoes. 
Pureed lima beans. 
Toast and butter. 
Vanilla ice cream. 
Choice of beverage. 
Apricot halves. 
Wheat cereal. 
Scrambled egg. 
Toast and butter. 
Choice of beverage. 
Third day 
Broth with rice, 
crackers. 
Creamed sweet- 
breads on toast. 
Mashed potatoes. 
Pureed carrots. 
Toast and butter. 
Butterscotch pud- 
ding, cream. 
Choice of beverage. 
Strained cream of 
mushroom soup, 
crackers. 
Macaroni and 
cream. 
Cheese casserole. 
Pureed squash. 
Toast and butter. 
Pear in cherry 
gelatin. 
Choice of beverage. 
Stewed prunes. 
Cornmeal mush. 
Soft cooked egg. 
Toast and butter. 
Choice of beverage. 
Fourth day 
Strained Berkshire 
soup, crackers. 
Baked filet 
flounder. 
Potato puff. 
Pureed string 
beans. . 
Toast and butter. 
Vanilla ice cream. 
Choice of beverage. 
Strained cream of 
asparagus soup, 
crackers. 
Toasted egg salad 
sandwich. 
Special escalloped 
potatoes. 
Pureed squash. 
Toast and butter. 
Apple brown betty. 
Choice of beverage. 
Peach halves. 
Oatmeal. 
Poached egg. 
Toast and butter. 
Choice of beverage. 
Fifth day 
Chicken broth, 
crackers. 
Baked eggs au 
gratin. 
Mashed potatoes 
Pureed peas. 
Toast and butter. 
Chocolate pudding, 
cream. 
Choice of beverage. 
Strained cream of 
lima bean soup, 
crackers. 
Scraped beef pattie. 
Buttered noodles. 
Pureed beets. 
Toast and butter. 
Royal Anne 
cherries. 
Choice of beverage. 
Breakfast 
Dinner 
Supper 
Sixth day 
Oranges. 
Wheat cereal. 
Scrambled egg. 
Toast and butter. 
Choice of beverage. 
Essence of tomato 
soup, crackers. 
Roast breast of 
chicken. 
Buttered rice. 
Pureed spinach. 
Toast and butter. 
Vanilla ice cream. 
Choice of beverage. 
Fruit juice 
cocktail. 
Cottage cheese. 
Baked potatoes. 
Pureed string 
beans. 
Toast and butter. 
Fruit gelatin, 
cream. 
Choice of beverage. 
Seventh day 
Stewed prunes. 
Cornmeal. 
Soft cooked egg. 
Toast and butter. 
Choice of beverage. 
Strained Hunting- 
ton soup, 
crackers. 
Breaded sweet- 
breads. 
Whipped potatoes. 
Pureed beets. 
Toast and butter. 
Applesauce. 
Choice of beverage. 
Strained cream of 
vegetable soup, 
crackers. 
Grilled cream 
cheese square. 
Golden potatoes. 
Asparagus tips. 
Toast and butter. 
Creamy tapioca 
pudding. 
Choice of beverage. 
55. Light Diet 
The light diet is a stepping stone filling the gap be- 
tween the soft and full or regular diets. It is an ade- 
quate diet composed of easily digested foods. It is 
especially suitable for patients recovering from acute 
illnesses but who are still confined to bed and have 
no desire for a full diet. 
LIGHT DIET, FOOD SELECTION 
Food 
Permitted 
Avoid 
Beverages 
As desired. 
Bread 
White, whole wheat, 
rye bread, or rolls. 
All hot breads. 
Cereal 
As desired 
All bran. 
Cheese 
Same as soft diets, 
plus plain welsh 
American cheese 
dishes such as baked 
macaroni and cheese. 
All others. 
Dessert 
Soft diet desserts, 
plus angel food 
cake, plain cookies, 
plain butter cakes 
with simple icings. 
All others. 24 
LIGHT DIET, FOOD SELECTION—Continued 
Sample weekly menu, light diet—Continued 
Food 
Permitted 
Avoid 
Eggs 
Same as soft diets. 
Fats 
Butter, cream, simple 
salad dressings and 
mayonnaise as de- 
sired. 
Fruit 
Fresh, canned, stewed, 
or evaporated, in- 
cluding melon. 
Meat 
• 
Same as soft diets, 
plus roast lamb, 
broiled bacon, tur- 
key, tender broiled 
roast beef, tender 
roast beef, broiled 
beef patties, broiled 
calves liver, baked, 
boiled, or broiled 
nonoily fish, oysters, 
or clams. 
Soup 
Vegetable or cream 
soups. 
Soup made with 
whole navy or 
other shell 
beans and corn. 
Vegetables .’.... 
Cooked or raw vege- 
tables. 
Cabbage, cauli- 
flower, and any 
other vege- 
tables of the 
cabbage family, 
onions, and 
other vegetables 
of the onion 
family, cucum- 
bers. 
Breakfast 
Dinner 
Supper 
Applesauce. 
Dry cereal. 
Poached egg. 
Toast and butter. 
Choice of beverage. 
Second day 
Vegetable soup, 
crackers. 
Broiled lamb chop. 
Candied sweet po- 
tatoes. 
Asparagus tips. 
Bread and butter. 
Pear halves. 
Choice of beverage. 
Cream celery soup, 
crackers. 
Broiled beef pattie. 
Buttered noodles. 
Lettuce and tomato 
salad. 
Mayonnaise. 
Bread and butter. 
Ice cream. 
Choice of beverage. 
Grapefruit halves. 
Wheat cereal. 
Scrambled egg. 
Toast and butter. 
Choice of beverage. 
Third day 
Broth and rice, 
crackers. 
Broiled sweet- 
breads. 
Mashed potato. 
Carrots. 
Bread and butter. 
Butterscotch pud- 
ding, cream. 
Choice of beverage. 
Cream mushroom 
soup, crackers. 
Macaroni and 
cream cheese 
salad. 
French dressing. 
Bread and butter. 
White cup cake, 
fruit sauce. 
Choice of beverage. 
Bananas. 
Dry cereal. 
Soft cooked egg. 
Toast and butter. 
Choice of beverage. 
Fourth day 
Berkshire soup, 
crackers. 
Baked filet o f 
flounder. 
Escalloped pota- 
toes. 
Buttered string 
beans. 
Bread and butter. 
Ice cream. 
Choice of beverage. 
Cream asparagus 
soup, crackers. 
Toasted egg salad 
sandwich. 
Special escalloped 
potatoes. 
Pineapple and apri- 
cot salad. 
Bread and butter. 
Apple betty. 
Choice of beverage. 
Peach halves. 
Oatmeal. 
Poached egg. 
Toast and butter. 
Choice of beverage. 
Fifth day 
Chicken broth, 
crackers. 
Roast rib of beef. 
Mashed potato. 
Peas and carrots. 
Bread and butter. 
Chocolate pudding, 
cream. 
Choice of beverage. 
Fruit juice cock- 
tail. 
Broiled beef pattie. 
Buttered noodles. 
Celery hearts. 
Bread and butter. 
Royal Anne cher- 
ries. 
Choice of beverage. 
Oranges. 
Whole wheat 
cereal. 
Scrambled egg. 
Toast and butter. 
Choiceof beverage. 
Sixth day 
Essence of tomato 
soup, crackers. 
Roast chicken. 
Rice. 
Spinach. 
Bread and butter. 
Ice cream. 
Choice of beverage. 
Fruit juice cock- 
tail. 
Cottage cheese. 
Baked potato. 
Egg and beet salad, 
mayonnaise. 
Bread and butter. 
Fruit gelatin, 
cream. 
Choice of beverage. 
Sample weekly menu, light diet 
Breakfast 
Dinner 
Supper 
First day 
Oranges. 
Beef broth with 
Cream carrot soup, 
Rolled wheat. 
noodles, crackers. 
crackers. 
Soft cooked egg. 
Broiled T-bone 
Sliced chicken. 
Toast and butter. 
steak. 
Duchess potatoes. 
Choice of beverage. 
Potato puff. 
Stewed tomatoes. 
Bread and butter. 
Fruit cup. 
Choice of beverage. 
Pineapple cottage 
cheese salad. 
Bread and butter. 
Peach-rice pudding. 
Choice of beverage. 25 
sample weekly menu, light diet—Continued 
Sample weekly menu, regular diet—Continued 
Breakfast 
Dinner 
Supper 
Seventh day 
Stewed prunes. 
Huntington soup, 
Creamed vegetable 
Dry cereal. 
crackers. 
soup, crackers. 
Soft cooked egg. 
Broiled tenderloin. 
Grilled cream 
Toast and butter. 
Parsley potato. 
cheese squares. 
Choice of beverage. 
Buttered beets. 
Bread and butter. 
Applesauce. 
Choice of beverage. 
Golden potatoes. 
Lettuce and tomato 
salad, mayon- 
naise. 
Creamy tapioca 
pudding. 
Bread and butter. 
Choice of beverage. 
Breakfast 
Dinner 
Supper 
Applesauce. 
Dry cereal. 
Fried egg. 
Jam. 
Toast and butter. 
Choice of beverage. 
Second day 
Vegetable soup, 
crackers. 
Baked ham, mus- 
tard. 
Candied sweet po- 
tato. 
Fresh asparagus. 
Bread and butter. 
Chocolate fudge 
cake. 
Choice of beverage. 
Hamburger, catsup 
and relish. 
Potato chips. 
Lettuce, tomato, 
and pepper ring 
salad, Russian 
dressing. 
Roll and butter. 
Ice cream. 
Choice of beverage. 
Grapefruit half. 
Wheat cereal. 
French toast, 
syrup. 
Link sausage. 
Choice of beverage. 
Third day 
Split pea soup, 
crackers. 
Roast veal, gravy. 
Cranberry sauce. 
Mashed potatoes. 
Broccoli. 
Bread and butter. 
Butterscotch pud- 
ding, crushed 
nuts. 
Choice of beverage. 
Baked liver and 
onions. 
Parsley potato. 
Heart of lettuce 
and chiffonade 
dressing. 
Bread and butter. 
Strawberry short- 
cake. 
Choice of beverage. 
Banana. 
Dry cereal. 
Soft cooked egg. 
Doughnut. 
Toast and butter. 
Choice of beverage. 
Fourth day 
Berkshire soup, 
crackers. 
Fried filet of floun- 
der, tartar sauce. 
Escalloped pota- 
toes. 
Buttered string 
beans. 
Bread and butter. 
Ice cream. 
Choice of beverage. 
Baked Canadian 
bacon, horse- 
radish sauce. 
Hominy grits. 
Pineapple and ap- 
ricot salad. 
Bread and butter. 
Jelly roll. 
Choice of beverage. 
Peach halves. 
Oatmeal. 
Buckwheat cakes, 
syrup. 
Toast and butter. 
Choice of beverage. 
Fifth day 
Julienne soup, 
crackers. 
Pot roast of beef, 
gravy. 
Oven browned 
potato. 
Buttered peas and 
carrots. 
Bread and butter. 
Gingerbread, lemon 
sauce. 
Italian spaghetti 
and meat balls. 
Cole slaw. 
Hard roll and 
butter. 
Royal Anne 
cherries. 
Oatmeal date bar. 
Choice of beverage. 
Section II. REGULAR OR FULL DIET 
56. General 
The regular or full diet in a hospital is very liberal— 
ordinarily providing about 3,800 calories per patient. 
Foods in this diet are selected from those known to 
be readily digestible, and are selected to contain ap- 
propriate amounts of protein, fat, and carbohydrate, 
adequate minerals, and vitamins A, B complex, 
(thiamin, riboflavin, niacin, and others), C (ascorbic 
acid), D, and E in ample amounts. There being a 
greater proportion of ambulatory patients in military 
hospitals than in civilian hospitals, the regular diet 
will be found more liberal in the former as a rule. 
The following type meals should result, when plans 
are based on chapters 1-4 of this manual. 
Breakfast 
Dinner 
Supper 
Orange halves. 
First day 
Beef consomme and 
Salmon loaf and 
Rolled oats. 
noodles, crackers. 
egg and parsley 
Griddle cakes, 
T-bone steak. 
sauce. 
syrup. 
Country fried po- 
Duchess potatoes. 
Crisp bacon. 
tatoes. 
Cucumbers in vine- 
Choice of beverage. 
Stewed tomatoes. 
gar. 
Bread and butter. 
Bread and butter. 
Fruit cup. 
Blueberry pie. 
Choice of beverage. 
Choice of beverage. 
Sample weekly menu, regular diet Sample weekly menu, regular diet—Continued 
Sample weekly menu, regular diet—Coniinued 
Breakfast 
Dinner 
Supper 
Sixth day 
Orange halves. 
Essence of tomato 
Assorted cold cuts 
Wheat cereal. 
soup, crackers. 
and cheese, mus- 
Scrambled egg. 
Roast chicken, 
tard. 
Crisp bacon. 
dressing, giblet 
Dill pickle. 
Toast and butter. 
gravy. 
Potato salad. 
Choice o£ beverage. 
Celery hearts and 
olives. 
Steamed rice. 
Buttered spinach. 
Bread and butter. 
Ice cream. 
Choice of beverage. 
Rye bread and 
butter. 
Fruit gelatin, 
cream. 
Choice of beverage. 
Breakfast 
Dinner 
Supper 
Stewed prunes. 
Seventh day 
Huntington soup, 
Hot meat loaf 
Dry cereal. 
crackers. 
sandwich, gravy. 
Fried egg. 
Breaded pork chop. 
Golden potatoes. 
J elly. 
Parsley potato. 
Lettuce and tomato 
Toast and butter. 
Harvard beets. 
salad, Thousand 
Choice of beverage. 
Bread and butter. 
Island dressing. 
Apple pie and 
Bread and butter. 
cheese. 
Raspberries. 
Choice of beverage. 
Choice of beverage. 
- CHAPTER 6 
GASTRO-INTESTINAL DISEASES 
lent. But preferably aluminum hydroxide, sedatives, 
and psychotherapy will be found of most value in 
preventing a return of symptoms. 
Prolonged use of vitamin deficient diets is unwar- 
ranted, but even when employed for short periods 
they should be supplemented by vitamin therapy. 
The foregoing measures are considered superior 
to the “Sippy regime” but because of the widespread 
use of the latter an outline of a modified Sippy diet 
is included here. Also, a gelatin-milk diet and a 
modified Meulengracht diet are presented for use in 
the treatment of the patient suffering from a bleeding 
peptic ulcer. The traditional “convalescent ulcer 
diet” has been omitted. This affords a simplification 
of the treatment without, it is believed, sacrificing 
any advantages. 
On discharge from the hospital peptic ulcer pa- 
tients are advised to abstain from alcoholic bever- 
ages, tobacco, spices, condiments, and relishes. The 
bland diet and the practice of taking milk in mid- 
forenoon and midafternoon and at bedtime should 
be continued indefinitely. 
58. Bland Diet 
a. This diet is being extensively employed in the 
convalescent treatment for peptic ulcers and in the 
treatment of many other gastro-intestinal conditions. 
It is also useful in certain stages of recovery from 
many diseases. 
The fruits and vegetables should always be well 
cooked, and those used should be young and tender 
with only a small amount of indigestible residue. The 
diet must be kept bland. Greasy, highly spiced, and 
seasoned foods are avoided, and mustard, pepper, 
vinegar, catsup, horseradish, and relishes are not 
permitted. Canned, smoked, and preserved meats 
and fish, pork, and all raw vegetables and fruits, 
except bananas, pastries, preserves, and candies have 
no place in this diet. Alcohol in all forms, car- 
bonated waters, strong tea, and coffee must also be 
avoided, and dried beans in any form are contrain- 
dicated. 
b. The necessity for ulcer patients to continue 
using bland diet for an indefinite period makes it 
Section I. DIETS IN TREATMENT FOR 
PEPTIC ULCER 
57. General 
a. The therapy for peptic ulcer is essentially medi- 
cal. It is directed at (1) maintaining a low gastric 
acidity and allaying irritability of the stomach and 
duodenum by means of suitable diet and drug thera- 
pies, (2) securing physical and mental rest, and (3) 
instruction of the patient in measures to prevent a 
recurrence. The main types of ulcer diets are: 
Bland, Modified Sippy (named after the originator), 
gelatin-milk-mixture, and the Modified Muelengracht. 
b. Proper spacing or regulating of the feedings is 
important if the gastric acidity is to be sufficiently 
reduced throughout each 24 hours to permit quick 
healing. Adjustments in the diet will be dictated 
by the individual’s response to therapy, the trend 
being away from fixed dietary programs to types of 
diet commensurate with the severity of the symp- 
toms. A satisfactory preliminary treatment for pep- 
tic ulcer is that of giving 3 or 4 ounces (90 to 120 cc) 
of a mixture of half milk and half cream promptly 
every hour from 7 AM to 9 PM with alkaline pow- 
ders or aluminum hydroxide given on the half hours. 
A continuous drip of milk or colloidal aluminum 
hydroxide through a naso-gastric latex tube may be 
employed. Whole milk is given to the few patients 
who cannot tolerate the milk and cream mixture in 
the early stages of treatment. 
c. Following symptomatic relief, the diet is in- 
creased rapidly to a liberal bland diet (par. 58) 
with milk between meals and at bedtime and, when 
necessary, an anti-acid preparation an hour after 
meals. It is remarkable how infrequently alkali 
therapy is necessary if the diet receives proper atten- 
tion. 
The intelligent use of frequent feedings—given 
punctually—plus antacids: magnesium carbonate 
tribasic magnesium phosphate, tribasic magnesium 
calcium phosphate, or magnesium trisilicate is excel- 
27 28 
essential that they be thoroughly instructed in its 
preparation if optimum results are to be secured. 
Sample weekly menu for bland diets 
Breakfast 
Dinner 
Supper 
Orange juice. 
First day 
Beef broth with 
Creamed carrot 
Wheat cereal. 
noodles, crackers. 
soup, crackers. 
Soft cooked egg. 
Small T-bone 
White fish loaf 
Bacon. 
steak. 
.with egg and 
Toast and butter. 
Potato puff. 
parsley sauce. 
Cocoa. 
Buttered young 
Duchess potatoes 
peas. 
Chopped spinach. 
Bread and butter. 
Bread and butter. 
Fruit cup. 
Peach-rice 
Milk. 
pudding. 
Milk. 
N ourishment*: 
Fruit juice. 
Milk. 
Applesauce. 
Second day 
Strained vegetable 
Creamed celery 
Cornflakes. 
soup, crackers. 
soup, crackers. 
Poached egg. 
Broiled lamb chop. 
Broiled meat 
Toast and butter. 
Mashed sweet 
pattie. 
Cocoa. 
potato. 
Creamed potatoes 
Asparagus tips. 
Shredded lettuce. 
Bread and butter. 
Rolls and butter. 
Pear halves. 
Ice cream. 
Milk. 
Milk. 
Nourishment*: 
Milk. 
Fruit juice. 
Orange juice. 
Third day 
Cream of tomato 
Fruit juice cock- 
Wheat cereal. 
soup, crackers. 
tail. 
Scrambled egg. 
Roast chicken, 
Egg souffle. 
Toast and butter. 
gravy. 
Baked potato. 
Cocoa. 
Rice. 
Young string 
Chopped spinach. 
beans. 
Bread and butter. 
Bread and butter. 
Ice cream. 
Fruit gelatin, 
Milk. 
cream. 
Milk. 
Nourishment*: 
Eggnog. 
Fruit juice. 
Stewed prunes. 
Fourth day 
Strained Hunting- 
Strained creamed 
Puffed rice. 
ton soup, 
vegetable soup, 
Soft cooked egg. 
crackers. 
crackers. 
Toast and butter. 
Broiled tenderloin. 
Grilled cream 
Cocoa. 
Parsley potato. 
cheese squares. 
Diced young beets. 
Golden potatoes. 
Bread and butter. 
Asparagus tips. 
Applesauce. 
Bread and butter. 
Milk. 
Creamy tapioca 
pudding. 
Milk. 
Nourishment*: 
Fruit juice. 
Milk. 
BLAND DIET, FOOD SELECTION 
Food 
Permitted 
Avoid 
Beverage 
Milk, milk drinks, 
fruit juices, postum, 
or coffee substitute. 
All others. 
Bread 
White bread, toast, 
hard rolls, saltines, 
soda crackers. 
All breads or 
crackers con- 
taining bran. 
Cereals 
All well cooked 
cereals and pre- 
pared cereals, spa- 
ghetti, macaroni, 
and noodles. 
All cereals con- 
taining bran. 
Cheese 
Cream and cottage... 
All others. 
Dessert 
Cornstarch, rice, tapi- 
oca, puddings, gela- 
All others con- 
taining nuts, 
% 
tin, sponge cake, 
cookies, custard, ice 
cream. 
dates, raisins, 
and coconut. 
Eggs 
Boiled, poached, or 
scrambled. 
Fried, and in any 
form if cooked 
with fat. 
Fruit 
Cooked apples, apri- 
cots, pears, prunes, 
peaches, plums, 
without skin. Ba- 
nanas, orange juice, 
and other bland 
fruit juices. 
All raw fruits 
except bananas. 
All fruits with 
seeds or heavy 
skins. 
Meat 
Calves liver, roast 
lamb, lamb chop, 
roast beef, broiled 
steak, roast chicken 
' or turkey, sweet- 
breads, baked or 
broiled white or 
nonoily fish, brains, 
crisp bacon. 
All others. 
Soup 
Cream soup, meat 
broths. 
All others. 
Vegetable 
Potatoes, tender string 
beans, peas, aspara- 
gus tips, spinach, 
squash, beets and 
carrots. All must 
be well cooked. 
T ender lettuce, 
finely chopped. If it 
is not possible to se- 
cure young tender 
vegetables, it is im- 
perative that the 
vegetables be pureed. 
All vegetables 
containing much 
indigestible res- 
idue ; cabbage, 
onions, turnips, 
cauliflower, and 
parsnips; and 
a 11 uncooked 
vegetables ex- 
cept lettuce 
finely chopped. 
* 10 AM and 8 PM. 29 
Sample weekly menu for bland diets—Continued 
Breakfast 
Dinner 
Supper 
Orange juice. 
Fifth day 
Broth with rice, 
Creamed mush- 
Wheat cereal. 
crackers. 
room soup, 
Scrambled eggs. 
Broiled sweet- 
crackers. 
Toast and butter. 
breads. 
Macaroni. 
Cocoa. 
Mashed potato. 
Cheese Casserole. 
Buttered carrots. 
Pear in cherry, 
Bread and butter. 
gelatin. 
Butterscotch pud- 
Shredded lettuce. 
ding with cream. 
Bread and butter. 
Milk. 
White cup cake 
with strained 
fruit sauce. 
Milk. 
Nourishment*: 
Fruit juice. 
Milk chocolate. 
Ripe banana. 
Sixth day 
Strained Berkshire 
Creamed asparagus 
Rice flakes. 
soup, crackers. 
soup, crackers. 
Soft cooked eggs. 
Baked filet 
Baked eggs. 
Toast and butter. 
flounder. 
Hominy grits. 
Escalloped pota- 
Apricot and 
toes. 
shredded lettuce 
Buttered young 
salad. 
string beans. 
Bread and butter. 
Bread and butter. 
Apple betty. 
Ice cream. 
Milk. 
Milk. 
Nourishment*: 
Milk, malted. 
Fruit juice. 
Peach halves. 
Seventh day 
Chicken broth, 
Creamed lima bean 
Oatmeal. 
crackers. 
soup, crackers. 
Poached eggs. 
Roast beef. 
Broiled meat 
Toast and butter. 
Browned potatoes. 
pattie. 
Cocoa. 
Buttered peas and 
Spaghetti with 
carrots. 
tomato sauce. 
Bread and butter. 
Chopped lettuce 
Chocolate pudding 
salad. 
with cream. 
Bread and butter. 
Milk. 
Royal Anne 
N ourishment*: 
• 
cherries. 
Milk. 
Fruit juice. 
Milk. 
59. Modified Sippy Diet 
The following schedule of a Sippy regime is pre- 
sented to show the gradual changes permissible over 
a 22-day period. This diet is frequently prescribed 
for new and active cases of peptic ulcer. 
Sippy diet schedule 
Time 
Day 
1-5 
Day 
6 
Day 
7-8 
7 AM 
Milk and cream 
Milk and cream 
Milk and cream 
Soft egg 
Soft egg 
8 AM 
Milk and cream 
Milk and cream 
Milk and cream 
9 AM 
do 
do 
do 
10 AM' 
do 
do 
do 
11 AM 
do 
do 
do 
12 AM 
do 
do 
Soft egg 
Cereal 
1 PM 
do 
do 
Milk and cream 
2 PM 
do 
do 
do 
3 PM 
do 
do 
do 
4 PM 
do 
do 
5 PM 
Soft egg 
do 
Milk or cocoa* 
Cereal 
6 PM 
do 
Milk and cream 
Milk and cream 
7 PM 
do 
do 
8 PM 
do 
do 
do 
9 PM 
do 
do 
do 
* Cocoa should be weak. 
Time 
Day 
9-10 
Day 
11-14 
Day 
15 
7 AM 
Milk and cream 
Milk and cream 
Milk and cream 
Cereal 
Soft egg 
Egg 
Cereal 
Cereal 
8 AM 
Milk and cream 
Milk and cream 
Milk and cream 
9 AM 
do 
10 AM 
do 
do 
11 AM' 
do 
do 
12 AM 
Cereal 
Egg 
Milk and toast 
Egg 
Cocoa 
2 eggs 
Cocoa 
Custard 
Cocoa 
1 PM 
Milk and cream 
Milk and cream 
Milk and cream 
2 PM 
do 
do 
3 PM 
do 
do 
4 PM 
do 
do 
5 PM 
Milk and toast 
Milk and toast 
Milk and toast 
Egg-cocoa 
Egg-cocoa 
Egg-cocoa 
6 PM 
Milk and cream 
Milk and cream 
Milk and cream 
7 PM 
do 
do 
8 PM 
do 
do 
9 PM 
do 
do 
do 
* 10 AM and 8 PM. 
Servings of milk and cream: 1 l/t ounces of each. 30 
Sippy diet schedule—Continued 
Sippy diet schedule—Continued 
Time 
Day 
16 
Day 
17-13 . 
Day 
19 
7 AM 
Milk and cream 
Soft egg 
Milk and cream 
Egg 
Cereal 
Egg 
Cereal 
Cocoa 
Cereal 
8 AM 
Milk and cream 
Milk and cream 
Milk and cream 
9 AM 
do 
do 
do 
10 AM 
do 
do 
do 
11 AM 
do 
do 
do 
12 AM 
Milk toast 
Minced chicken 
Minced chicken 
Egg 
Milk 
Dry toast 
Vanilla ice 
Milk toast 
Cocoa 
cream. 
Vanilla ice 
Butter 
Milk and cream 
cream. 
1 PM 
Milk and cream 
Milk and cream 
2 PM 
do 
do 
do 
3 PM 
do 
do 
do 
4 PM 
do 
do 
do 
5 PM 
Milk toast 
Egg 
Milk toast 
Egg 
Milk toast 
Egg 
Cocoa 
Cocoa 
Cocoa 
6 PM 
Milk and cream 
Milk and cream 
Milk and cream 
7 PM 
do 
do 
do 
8 PM 
do 
do 
9 PM 
do 
do 
do 
Time 
Day 
20 
Day 
21 
Day 
22 
1 PM 
Milk and cream 
Milk and cream 
Milk and cream 
2 PM 
do 
do 
3 PM 
do 
do 
4 PM 
do 
do 
5 PM 
2 eggs 
2 eggs 
Pureed, stewed 
Cereal 
Cereal 
fruit or baked 
Milk toast 
Milk toast 
apple (no 
skin). 
2 eggs 
Milk toast 
Cocoa 
Cereal 
6 PM 
Milk and cream 
Milk and cream 
Milk and cream 
7 PM 
do 
. . .. do 
do 
8 PM 
do 
do 
9 PM 
do 
do 
do 
60. Gela+In-MIIk-Mix+ure Diet 
a. The following mixture is supplied by the diet 
kitchen every 12 hours. It should be kept cool, but 
not cold enough to permit jelling. Flavors (choco- 
late, vanilla, coffee, or tea) may be added just before 
service. In the management of patients immediately 
following a hemorrhage from a peptic ulcer no ice, 
water, or liquids other than the gelatin mixture are to 
be allowed. The patient is not awakened for a feeding. 
b. The gelatin milk mixture is served cool or warm 
as follows; 
1st and 2d days 4 oz. every hours 
3d, 4th, and 5th days. . . . 5 oz. every 2 hours 
6th and 7th days 6 oz. every 2 hours 
Beginning on the eighth day add to each of four 
of the following; 1 soft boiled or 
poached egg, 3 ounces cereal, custard, plain flavored 
gelatin, or ice cream. 
On the ninth day, serve as above, only add two 
extras to each of three feedings. By the tenth day 
change to bland diet with frequent feedings or to a 
Sippy diet. Also important, allow water beginning 
on the fifth day, in increasing amounts, starting with 
1 ounce at a time. Mineral oil, 3/2 ounce, each night, 
may be given after the first night. Also iron and 
vitamin preparations as indicated. 
Time 
Day 
20 
Day 
21 
Day 
22 
7 AM 
2 eggs 
2 eggs 
Milk and cream 
Cocoa 
Cocoa 
Egg 
Slice toast 
Milk and cream 
Cereal 
Butter 
Slice dry toast 
Butter 
Toast 
8 AM 
Milk and cream 
Milk and cream 
Milk and cream 
9 AM 
do 
do 
do 
10 AM 
do 
do 
do 
11 AM 
do 
do 
do 
12 AM 
Minced chicken 
Lamb chop, 
Cream soup 
Dry toast 
broiled. 
Chop or minced 
Butter 
Dry toast 
chicken. 
Cocoa 
Cocoa 
Dry toast 
Pureed vege- 
Butter 
Pureed vege- 
table. 
Baked potato or 
asparagus. 
table. 
Baked potato 
Cocoa 
Butter 
Vanilla ice 
cream. 
Amount 
Carbohydrate 
Protein 
Fat 
Calories 
Gelatin . 
30 gm 
60 gm 
100 cc 
27 
100 
Glucose 
• 60 
240 
Cream (20%) 
3 
3 
18 
180 
Milk 
900 cc 
36 
27 
27 
550 
Total 
99 gm 
57 gm 
45 gm 
1,070 
1 
Gelatin-milk-mixture diet 31 
MODIFIED MEULENGRACHT DIET*—Continued 
61. Modified Meulengracht Regime 
The following type of diet is occasionally prescribed 
for certain types of ulcer. It represents an inter- 
mediary kind of diet that may be used to follow a 
Sippy regime. 
MODIFIED MEULENGRACHT REGIME 
Foods Allowed: 
Vegetable Puree: Asparagus, beet, carrot, pea, 
squash, spinach, potato, tomato. 
Fruit: Pureed apple, apricot, peach, pear, prune, 
orange juice. 
Puddings: Baked custard, cornstarch, rice or tapi- 
oca pudding, plain bread pudding, plain flavored 
gelatin, vanilla or chocolate ice cream. 
Breads and crackers: White, plain or toasted, with 
butter; graham crackers; vanilla wafers, arrow- 
root crackers; zwieback. 
Meats*: Scraped beef cakes, broiled; minced lamb; 
minced broiled, lamb chop baked or creamed 
fish; minced liver or chicken. 
Strained cereals: Oatmeal, wheat cereal, hominy 
grits, cornmeal. 
Beverages: Milk, milk and cream, buttermilk, 
malted milk, tea, cocoa, eggnog. 
* Meat is omitted for the first 2 days of treatment. 
MODIFIED MEULENGRACHT DIET* 
(Arranged for 2-hour feedings.) 
Time of 
feedings 
Food 
Weight 
in grams 
8 AM breakfast. 
Third and subsequent days 
Orange juice 
30 
Strained cereal 
90 
Cream 
60 
Toast 
20 
Butter 
10 
10 AM 
Eggnog, cracker and butter. 
12 AM dinner.... 
Minced meat 
60 
Mashed potato 
100 
Vegetable puree 
60 
Toast 
20 
Butter 
10 
Fruit puree 
60 
(Milk 
90 
| Cream 
90 
Orange juice 
30 
2 PM 
Eggnog, cracker and butter. 
4 PM 
Milk 
180 
Cocoa. 
Chocolate paste 
20 
6 PM supper ... 
Cottage cheese or minced 
meat 
60 
Bread 
20 
Butter 
10 
Pudding 
100 
Cream 
30 
(Milk 
90 
(Cream 
90 
Orange juice 
30 
8 PM 
Eggnog, cracker, and butter. 
Eggnogg (recipe). 
Milk 
150 
Egg (1) 
so 
Sugar 
5 
Time of 
feedings 
Food 
Weight 
in grams 
First and second day 
8 AM breakfast. 
Orange juice 
30 
Toast 
20 
Butter 
10 
(Milk 
75 
) Cream 
75 
10 AM 
Eggnog, cracker, and butter. 
12 AM dinner...i. 
Vegetable puree 
60 
Pudding 
100 
Cream 
30 
Orange juice 
30 
2 PM 
Eggnog, cracker, and butter. 
4 PM . 
75 
) Cream 
75 
Fruit puree 
• 60 
Pudding 
100 
Cream 
30 
6 PM . ... 
Bread 
20 
Butter 
10 
Fruit puree 
60 
Pudding 
100 
Cream 
30 
(Milk 
75 
| Cream 
75 
* Meat is omitted for the first 2 days of treatment. 
Milk and water in volumes up to S ounces are allowed between 
feedings as frequently as the patient desires. 
Section II. DIETS FOR GASTRITIS 
AND ENTERITIS 
62. Gastritis 
a. Acute. In addition to other measures, notably 
complete rest, gastric lavage, and sedation in dealing 
with acute gastritis, attention to diet is important. 
Complete abstinence from food by mouth is advis- 
able for 24 to 48 hours. Water may be taken spar- 
ingly and only to relieve thirst. Following this initial 
fasting period, a bland diet (par. 58) is given and 
continued for a week, or longer if the patient’s con- 
dition warrants. 
b. Chronic. The incidence of recognized chronic 
gastritis has increased in direct proportion to the in- 
creasing use of the gastroscope. The diet which has 32 
proved most helpful has consisted of so-called 
“bland” foods. (See par. 58.) Some authorities pre- 
fer to eliminate milk from this diet. This may be 
necessary if the results are not satisfactory. Appro- 
priate adjustment in the diet to prevent any nutri- 
tional deficiencies should be made. Patients are in- 
structed to masticate their food thoroughly, to have 
proper dental care, to avoid alcoholic beverages, and 
to restrict the use of tobacco. 
63. Enteritis 
The causes of acute enteritis are too many to discuss 
completely here. Chief etiological offenders are bac- 
terial invaders, poisons, protozoan infestations, and 
vitamin deficiencies. Diet therapy is an important 
adjunct to more specific means of treatment. A diet 
of smooth consistency affording a minimum of resi- 
due with an abundant supply of vitamins is advo- 
cated. The bland diet outlined in paragraph 58 fills 
these requirements. Frequent small feedings are 
preferable to larger amounts of food taken infre- 
quently. 
The early stages of enteritis are frequently asso- 
ciated with an acute gastritis, the outstanding symp- 
toms of which are nausea and vomiting. Complete 
abstinence from food for 24 to 48 hours may be ad- 
visable in the initial stages of the treatment. 
Section III. DIET IN TREATMENT 
FOR CONSTIPATION 
64. General 
This type of food therapy is frequently referred to 
as an anticonstipation or A. C. diet. There are many 
variations. Results of the treatment for constipa- 
tion will depend, to a considerable degree, upon 
proper consideration of the causes of this disorder. 
The causes, in general, are— 
a. Dietary faults resulting in a deficient residue— 
too small in amount and of abnormal consistency. 
Insufficient fluid intake may play an important part. 
b. Irregularity of habit dulling the defecation re- 
flex. 
c. Disease conditions, notably those interrupting 
the nervous mechanism such as occur in tabes dor- 
salis, and those causing painful defecation, that is, 
anal fissures, hemorrhoids, and neoplastic growths. 
d. The too frequent use of laxatives and cathar- 
tics causing irritability and spasm of the bowel and 
disturbances in the intestinal secretion. 
e. Inadequate physical exercise. 
f. Intestinal obstruction. 
g. Spasms of the intestine. This may result from 
abnormalities mentioned above. It may be due to 
the presence of irritating intestinal contents and may 
be, in fact it often is, nervous in origin. 
The correction of constipation depends upon (1) 
regularity of habit, (2) adequate physical exercise, 
(3) reduction of “nervous tension,” (4) correction 
of disease conditions which are contributing to the 
cause of this abnormality, and (5) diet therapy. 
Some anticonstipation diets contain a large amount 
of cellulose or indigestible residue. However, if the 
patient is underweight, a diet containing less cellu- 
lose, a large amount of fat, with no change from the 
normal intake of carbohydrate and protein intake is 
indicated. These changes, unless otherwise speci- 
fied, ordinarily would increase the total caloric value 
of the diet by about 50 percent above the mainte- 
nance level. 
Diets containing a large amount of indigestible 
residue are contraindicated when the constipation is 
of nervous origin, as exemplified in the condition 
commonly referred to as an “irritable colon.” (See 
par. 67.) For these patients, psychotherapy, correc- 
tion of faulty habits, and the use of a bland diet are 
desirable. 
65. Habitual Constipation 
a. For the patient who apparently has an atonic 
intestine, a diet containing large quantities of cellu- 
lose is indicated. In the early stages of treatment 
the diet should consist chiefly of cooked fruits, cooked 
vegetables, coarse breads, and coarse cereals. Raw 
fruits and raw vegetables are added gradually. This 
diet, when effective, is continued indefinitely, the 
patient being properly instructed in the selection of 
foods before leaving the hospital. 
h. These patients should not be deprived of the 
anticonstipation effects of adequate vitamins, espe- 
cially thiamin, and of minerals. Also, preparations 
of agar and of psyllium seeds are preferable to laxa- 
tives and may be used over long periods without ill 
effects. 
DIET FOR TREATMENT OF HABITUAL 
CONSTIPATION 
Food selection. 
Food 
Permitted 
Avoid 
Beverage 
Fruit juice, coffee, cof- 
fee substitute, tea, 
milk, buttermilk. 33 
DIET FOR TREATMENT OF HABITUAL 
CONSTIPATION—Continued 
DIET FOR TREATMENT OF HABITUAL 
CONSTIPATION—Continued 
Food 
Permitted 
Avoid 
Bread 
Graham, bran, rye, 
Hot bread, white 
whole wheat, raisin, 
breads, and 
Butter and olive 
nut bread, or muf- 
fins. 
crackers. 
oil 
As much as desired; 
the more eaten the 
better unless the pa- 
tient is inclined to 
be obese. 
Cereals 
Oatmeal, rolled wheat, 
bran breakfast 
foods, any of the 
coarse cereals. 
Cream and sugar 
with all cereals. 
Refined cereals. 
Desserts 
Sherbets, ices, ice 
All custards, 
cream, and all kinds 
cakes, pies, and 
of fruit desserts. 
puddings con- 
Desserts may be 
taining a large 
served with whipped 
amount of 
cream. 
crackers, bread, 
and eggs. 
Eggs 
One or two soft 
Eggs in large 
cooked eggs daily. 
quantities. 
Fruit 
Stewed, all kinds, es- 
pecially prunes, figs, 
dates, plums; fresh 
or canned apples, 
oranges, peaches, 
berries, pears, and 
grapes. 
Bananas. 
Meat 
Meat in moderation. 
Nuts 
A few (any kind), 
daily. 
Salads 
All kinds of fruit and 
Chicken, lobster, 
vegetables. 
fish, cheese, 
egg, and meat. 
Salad dressing. . 
Any kind and in as 
large quantities as 
desired. 
Soups 
Vegetable, vegetable 
bouillon, and purees. 
Vegetables 
All kinds and in as 
large quantities as 
desired. Those gen- 
i 
erally used are car- 
rots, turnips, ruta- 
bagas, parsnips, 
beets, spinach, dan- 
delion greens, string 
beans, green peas, 
eggplant, celery, let- 
tuce, cucumbers, 
radishes, tomatoes, 
and cabbage. 
Food 
Permitted 
Avoid 
Water 
Drink three glasses 
before breakfast, be- 
tween meals, and 
before retiring. 
Sample weekly menu for habitual constipation 
Breakfast 
Dinner 
Supper 
Orange halves. 
First day 
Beef consomme 
Salmon loaf with 
Rolled wheat. 
of noodles. 
egg and parsley 
Soft cooked egg. 
T-bone steak. 
sauce. 
Bacon. 
Buttered peas. 
Duchess potatoes. 
Whole wheat toast. 
Stewed tomatoes. 
Spinach. 
Butter. 
Lettuce salad with 
Cucumbers in 
Choice of beverage. 
French dressing. 
vinegar. 
Whole wheat 
Whole wheat 
bread. 
bread. 
Butter. 
Butter. 
Fruit cup. 
Canned apricots. 
Choice of beverage. 
Choice of beverage. 
Nourishment. . 
Fruit juice. 
Apple. 
Second day 
Vegetable soup. 
Fruit juice. 
Dry cereal. 
Baked ham, 
Hamburger, catsup, 
Poached egg. 
mustard. 
relish. 
Whole wheat toast. 
Carrots. 
Potato chips. 
Butter. 
Fresh asparagus. 
Lettuce, tomato, 
Choice of beverage. 
Mixed green salad 
pepper ring 
with Mexican 
salad, Russian 
dressing. 
dressing. 
Whole wheat 
Rolls. 
bread. 
Butter. 
Butter. 
Ice cream. 
Stewed prunes 
Choice of beverage. 
with cream. 
Choice of beverage. 
Nourishment. . 
Fruit juice. 
Grapefruit halves. 
Third day 
Split pea soup. 
Baked liver with 
Whole wheat 
Roast veal, gravy. 
onions. 
cereal. 
Cranberry sauce. 
Parsley potatoes. 
Scrambled eggs. 
Buttered beets. 
Baked squash. 
Link sausages. 
Broccoli. 
Hearts of lettuce 
Whole wheat toast. 
Celery hearts. 
with chiffonade 
Butter. 
Whole wheat 
dressing. 
Choice of beverage. 
bread. 
Whole wheat 
Butter. 
bread. 
Fruit ice. 
Butter. 
Choice of beverage. 
Strawberries, 
Nourishment.. 
cream. 
Choice of beverage. 
Fruit juice. 34 
Sample weekly menu for habitual constipation—Continued 
Breakfast 
Dinner 
Supper 
Stewed prunes. 
Fourth day 
Berkshire soup. 
Baked Canadian 
Dry cereal. 
Fried filet flounder, 
bacon, horse- 
Soft cooked eggs. 
tartar sauce. 
radish sauce. 
Whole wheat toast. 
Spinach. 
Hominy grits. 
Butter. 
Buttered string 
Buttered asparagus. 
Choice of beverage. 
beans. 
Pineapple and 
Combination veg- 
apricot salad. 
etable salad with 
Whole wheat bread. 
French dressing. 
Butter. 
Whole wheat bread. 
Jelly roll. 
Butter. 
Choice of beverage. 
Nourishment.. 
Ice cream. 
Choice of beverage. 
Fruit. 
Peach halves. 
Fifth day 
Minestrone soup. 
Italian spaghetti 
Oatmeal. 
Pot roast of beef, 
with meat balls. 
Poached eggs. 
gravy. 
Cole slaw. 
Whole wheat toast. 
Buttered peas and 
Sliced tomatoes. 
Butter. 
carrots. 
Hard rolls, butter. 
Choice of beverage. 
Beet salad. 
Royal Anne 
Whole wheat bread. 
cherries. 
Butter. 
Oatmeal date bars. 
Fresh pear. 
Choice of beverage. 
Nourishment.. 
Choice of beverage. 
Fruit juice. 
Orange halves. 
Sixth day 
Essence of tomato 
Fruit juice. 
Whole wheat 
soup. 
Assorted cold cuts, 
cereal. 
Roast chicken, 
cheese, mustard. 
Scrambled eggs. 
giblet gravy. 
Vegetable salad. 
Crisp bacon. 
Buttered corn. 
Rye bread. 
Whole wheat 
Spinach. 
Butter. 
bread. 
Celery hearts, 
Fruit gelatin, 
Butter. 
olives. 
cream. 
Choice of beverage. 
Whole wheat bread. 
Choice of beverage. 
Ice cream. 
* 
Nourishment. . 
Choice of beverage. 
Fruit juice. 
Seventh day 
4 
Stewed prunes. 
Huntington soup. 
Hot meat loaf, 
Dry cereal. 
Breaded pork chop. 
gravy. 
Soft cooked egg. 
Wax beans. 
Golden potatoes. 
Jelly. 
Harvard beets. 
Buttered asparagus. 
Whole wheat toast. 
Sliced lettuce salad 
Lettuce and tomato 
Butter. 
with Roquefort 
salad with 
Choice of beverage. 
dressing. 
Thousand Island 
Whole wheat bread. 
dressing. 
Butter. 
Whole wheat bread. 
Baked apple. 
Butter. 
Choice of beverage. 
Raspberries. 
Choice of beverage. 
Nourishment. . 
Fruit juice. 
Section IV. DIETS FOR GASTRO- 
INTESTINAL NEUROSES 
66. General 
Functional disturbances of the gastro-intestinal trad 
may manifest themselves in emotionally unstable in' 
dividuals in many ways. The most common, how- 
ever, are the so-called “nervous indigestion” and the 
“irritable colon” which frequently occur simultane- 
ously in the one individual both having been precipi- 
tated by the same train of events. Neurotic individ- 
uals predisposed to gastro-intestinal disturbances are 
most likely to suffer from attacks of nervous indiges- 
tion or dyspepsia, as well as constipation, during 
times of strain (that is, periods of anxiety, new re- 
sponsibilities, grief, overwork, etc.). 
67. Treatment 
a. The treatment of these patients consists of (1) 
a genuine display of personal interest in their diffi- 
culties. The securing of the patient’s confidence is 
essential to successful treatment. (2) A thorough 
examination but not prolonged investigation. (3) 
An appropriate readjustment of the patient’s habits 
of living. The diagnosis being secure, reassurance 
of the harmlessness of the disorder will go far in re- 
lieving the patient of his symptoms. (4) DietarJ 
regulations—alterations in diet may be necessary onl) 
during times of stress and strain. 
b. In these cases constipation may sometimes al' 
ternate with bouts of diarrhea, depending upon the 
intensity of the “nervous tension.” The disorder is 
often greatly intensified by the patient’s flight tc 
roughage in the diet and laxatives for relief. Ade- 
quate rest, mental and physical, and other measures 
which may reduce “nervous tension” and the avoid- 
ance of laxatives should not be overlooked as essen- 
tial features of the treatment. 
c. For the majority of patients suffering from this 
neurosis, the diet outlined below will be satisfactory 
It is of smooth variety and contains little or no rough- 
age. Raw vegetables, raw fruits, coffee, and fried 
or highly seasoned foods are to be avoided, and 
greasy and fatty foods are restricted. Foods that 
contain considerable cellulose will be well tolerated 
however, if properly cooked and pureed. By this 
process most of the irritating particles are eliminated' 35 
ANTICONSTIPATION DIET FOR 
“IRRITABLE COLON” 
Sample weekly menu for anticonstipation diet for 
“irritable colon” 
Food 
Permitted 
Avoid 
Beverage 
Fruit juice, coffee sub- 
All others. 
stitute, tea, milk, 
buttermilk, malted 
milk. 
Coffee. 
Bread 
> 
White bread, toast, 
Muffins, graham 
hot biscuits. 
or whole 
wheat, and all 
others contain- 
ing bran. 
Cereal 
Cooked cereals without 
Any cereals con- 
bran; corn flakes, 
rice krispies, puffed 
rice ; spaghetti, 
macaroni, hominy, 
rice. 
taining bran. 
Cheese 
Cream, cottage cheese. 
All others. 
Dessert 
Simple puddings, cus- 
Sugar in concen- 
tards, ice cream, 
gelatin, plain cake. 
Sugar is permitted 
but not too much. 
trated form. 
Eggs 
Soft cooked, poached, 
coddled, or scram- 
bled. Moderate 
quantities. 
Fried. 
Fats 
Butter, cream, in mod- 
erate quantities.. 
Meat 
Moderate serving of 
Fibrous particles 
meat, fish, poultry, 
of all meats; 
bacon. (Cook sim- 
all smoked or 
ply-) 
salt fish, pork. 
Nuts 
All. 
Soup 
Broths, bouillon, 
Those containing 
cream soups. 
large particles 
of coarse vege- 
tables and 
fibrous meats. 
Vegetables 
Potatoes, sweet pota- 
All vegetables 
toes, tender aspara- 
not pureed; 
gus tips, pureed 
cabbage, cauli- 
vegetables. 
flower, broc- 
coli, brussel 
sprouts. 
Fruit 
Pureed bland fruits 
such as peaches, 
pears, prunes. 
Breakfast 
Dinner 
Supper 
Orange juice. 
First day 
Beef consomme of 
Strained cream of 
Wheat cereal. 
noodles. 
carrot soup. 
Soft cooked egg. 
T-bone steak. 
Salmon loaf with 
Bacon. 
Pureed peas. 
egg sauce. 
T oast. 
Pureed wax beans. 
Duchess potatoes. 
Butter. 
Bread. 
Pureed spinach. 
Choice of beverage. 
Butter. 
Bread. 
Fruit ice. 
Butter. 
Choice of beverage. 
Pureed apricot. 
Nourishment. . 
Milk. 
Choice of beverage. 
Fruit juice. 
Applesauce. 
Second day 
Strained vegetable 
• 
Fruit juice. 
Cornflakes. 
soup. 
Broiled hamburger. 
Poached egg. 
Broiled lamb chop. 
Mashed potatoes. 
Toast. 
Pureed carrots. 
Pureed string 
Butter. 
Asparagus tips. 
beans. 
Choice of beverage. 
Bread. 
Bread. 
Butter. 
Butter. 
Pureed prunes. 
Ice cream. 
Choice of beverage. 
Choice of beverage. 
Nourishment. . 
Fruit juice. 
Buttermilk. 
Grapefruit juice. 
Third day 
Strained cream of 
Strained cream of 
Wheat cereal. 
pea soup. 
mushroom soup. 
Scrambled egg. 
Roast veal. 
Baked liver. 
Toast. 
Cranberry jelly. 
Parsley potatoes. 
Butter. 
Pureed beets. 
Pureed squash. 
Choice of beverage. 
Bread. 
Bread. 
Butter. 
Butter. 
. 
Butterscotch pud- 
Fruit juice gelatin. 
ding and cream. 
Choice of beverage. 
Nourishment.. 
Choice of beverage. 
Milk. 
Fruit juice. 
Pureed prunes. 
Fourth day 
Strained Berkshire 
Fruit juice. 
Rice krispies. 
soup. 
Crisp bacon. 
Soft cooked egg. 
Filet flounder. 
Hominy grits. 
Toast. 
Pureed spinach. 
Asparagus tips. 
Butter. 
Pureed string 
Bread. 
Choice of beverage. 
beans. 
Butter. 
Bread. 
Pureed apricots. 
Butter. 
Choice of beverage. 
• 
Ice cream. 
Nourishment.. 
Choice of beverage. 
Fruit juice. 
Milk. 36 
Sample weekly menu for anticonstipation diet for 
“irritable colon’’—Continued 
Breakfast 
Dinner 
Supper 
Fifth day 
Pureed peach. 
Oatmeal. 
Poached egg. 
Toast. 
Butter. 
Choice of beverage. 
Broth. 
Pot roast beef. 
Pureed peas. 
Pureed carrot. 
Bread. 
Butter. 
Pureed pears. 
Choice of beverage. 
Strained cream of 
lima bean soup. 
Grilled cream 
cheese square. 
Buttered noodles. 
Pureed beets. 
Bread. 
Butter. 
Vanilla pudding. 
Choice of beverage. 
Nourishment.. 
Milk, malted. 
Fruit juice. 
Sixth day 
Orange juice. 
Wheat cereal. 
Crisp bacon. 
Toast. 
Sutter. 
Choice of beverage. 
Essence of tomato 
soup. 
Roast chicken, 
Pureed squash. 
Bread. 
Butter. 
Ice cream. 
Choice of beverage. 
Fruit juice. 
Egg souffle. 
Baked potato. 
Bread. 
Butter. 
Pureed fruit 
gelatin with 
cream. 
Choice of beverage. 
Nourishment.. 
Fruit juice. 
Milk. 
Seventh day 
Pureed prunes. 
Puffed rice. 
Soft cooked egg. 
Toast. 
Butter. 
Choice of beverage. 
Strained Hunting- 
ton soup. 
Broiled tenderloin 
steak. 
Pureed wax beans. 
Pureed beets. 
Bread. 
Butter. 
Applesauce. 
Choice of beverage. 
Strained cream of 
vegetable soup. 
Broiled beef 
patties. 
Golden potatoes. 
Asparagus tips. 
Bread. 
Butter. 
Fruit ice. 
Choice of beverage. 
Nourishment.. 
Eggnog. 
Fruit juice. 
tions, in dealing with other disorders which cause 
inflammatory reactions in the colon. In general, 
the foods must be of smooth consistency, free from 
roughage, abundant in amount, liberal in total calo- 
ries and protein content, and rich in vitamins and 
minerals. 
a. Ulcerative Colitis. Dietary measures, pro- 
longed rest, mental and physical, and psychotherapy 
are combined in the treatment of ulcerative colitis. 
Undue loss of protein and the possible interference 
with absorption of vitamins are outstanding con- 
siderations in the diet therapy for this disease. 
In the acute stages of ulcerative colitis, with or 
without toxemia, a bland diet is used; and as the 
symptoms abate, this is made more liberal to include 
a greater variety of so-called “nonirritating” foods. 
The state of the patient’s general nutrition will in- 
fluence the caloric value of the diet allowed. Usu- 
ally one providing a high caloric content is indicated. 
Carbohydrate and fat may be used in amounts 
suitable to make a palatable diet and at the same 
time provide sufficient calories to restore and main- 
tain normal nutrition. Additional vitamin Bi 
(thiamin), should be given -these patients. A sam- 
ple diet prescription is as follows: 
Protein: 1.5 gram per kg of standard body 
weight. 
Fat: No restriction. 
Carbohydrates: No restriction. 
Total calories: 35 calories per kg of stand- 
ard body weight. 
Vitamins: High vitamin content. 
Minerals: High mineral content. 
Foregoing qualifications are filled by the diet 
outlined in the food selection table and menus pre- 
scribed below. The patient should be furnished 
with instructions regarding the choice and prepara- 
tion of suitable food prior to discharge from the 
hospital. 
b. Diverticulosis of Colon. Diets for this 
rare condition are similar to those for ulcerative 
colitis with the following exceptions : 
(1) Vitamin concentrates may not be required. 
(2) Fruit juices are used liberally with and be- 
tween meals. 
(3) Agar preparations, mineral oil, or both may 
be necessary to control constipation. 
As diet therapy is so important for these cases, 
it should be continued indefinitely, even though all 
symptoms have disappeared. The diet should not 
be changed except on advice of the medical officer. 
Section V. ULCERATIVE COLITIS DIET 
68. General 
The diet outlined below is specifically intended for 
patients suffering from ulcerative colitis. It is also 
of value and is indicated, with suitable modifica- 37 
diet in treatment of ulcerative colitis 
Food selection. 
Sample weekly menu for ulcerative colitis 
Breakfast 
Dinner 
Supper 
Strained orange 
First day 
Beef consomme 
Strained creamed 
juice. 
with noodles, 
carrot soup, 
Wheat cereal. 
crackers. 
crackers. 
Soft cooked egg. 
T-bone steak. 
Salmon loaf with 
Toast. 
Potato puff. 
egg sauce. 
Butter. 
Pureed peas. 
Duchess potatoes. 
Choice of beverage. 
Bread. 
Pureed beets. 
Butter. 
Bread. 
Pureed plum. 
Butter. 
Arrowroot cookies. 
Plain rice pudding 
Milk. 
with pureed 
Nourishment: 
Milk. 
peach sauce. 
Milk. 
Milk. 
Applesauce. 
Second day 
Strained vegetable 
Strained creamed 
Cornflakes. 
soup, crackers. 
celery soup, 
Poached egg. 
Baked ham. 
crackers. 
Toast. 
Mashed sweet 
Broiled meat pattie. 
Butter. 
potato. 
Creamed potato. 
Choice of beverage. 
Pureed asparagus. 
Pureed string 
Bread. 
beans. 
Butter. 
Roll. 
Pureed pear. 
Butter. 
Milk. 
Ice cream. 
Milk. 
Strained grapefruit 
Third day 
Strained pea soup. 
Strained creamed 
juice. 
crackers. 
mushroom soup, 
Wheat cereal. 
Roast veal. 
crackers. 
Scrambled egg. 
Cranberry jelly. 
Broiled liver. 
Toast. 
Mashed potato. 
Buttered potato. 
Butter. 
Pureed carrots. 
Pureed squash. 
Choice of beverage. 
Bread. 
Bread. 
Butter. 
Butter. 
Butterscotch pud- 
White cup cake 
ding with cream. 
with strained 
Milk. 
fruit sauce. 
Milk. 
Food 
Permitted 
Avoid 
Beverage 
Cocoa, tea, strained 
All iced drinks. 
Bread 
fruit juice, milk and 
cream added when 
symptoms subside. 
All types except those 
All types con- 
Cereal 
containing bran. 
Wheat cereal, oatmeal, 
taining bran. 
All cereal con- 
Cheese 
cornflakes, rice 
flakes, puffed rice 
and wheat, maca- 
roni, spaghetti. 
Cream and cottage... 
taining bran. 
All others. 
Dessert 
Bland desserts such 
All desserts con- 
Eggs 
as custard, rice pud- 
ding, gelatin, junket, 
sponge cake. Ice 
cream if eaten 
slowly. Use lactose 
and cream in mak- 
ing desserts to in- 
crease calories. 
Soft cooked, coddled, 
taining fruits 
or berries or 
nuts. 
Fried. 
Fats 
Fruit 
poached. 
Butter, oils. 
Ripe banana, orange 
All coarse fruits 
Meat 
juice, in acute stage. 
Later add bland 
fruits; avocado, 
cooked pureed 
peaches, pears, ap- 
ples, apricots. 
All meats 
with seeds or 
skin. 
All highly sea- 
soned or fried 
meats. 
All others. 
Soup 
Broth, cream soups, 
Vegetables 
strained stock soup. 
Potatoes, puree of as- 
Any vegetable 
paragus, peas, string 
beans, beets, squash, 
carrots. 
not pureed, 
cabbage, cauli- 
flower, brussels 
sprouts, corn, 
broccoli. Sample weekly menu for ulcerative colitis—Continued 
Sample weekly menu for ulcerative colitis—Continued 
Breakfast 
Dinner 
Supper 
Fourth day 
Banana. 
Strained Berkshire 
Strained creamed 
Rice flakes. 
soup, crackers. 
vegetable soup, 
Soft cooked egg. 
Baked filet 
crackers. 
Toast. 
flounder. 
Broiled steak. 
Butter. 
Special escalloped 
Baked potato. 
Choice of beverage. 
potato. 
Pureed asparagus. 
Pureed string 
Bread. 
beans. 
Butter. 
Bread. 
Pureed pears. 
Butter. 
Milk. 
Ice cream. 
Milk. 
Fifth day 
Pureed peaches. 
Strained 
Strained creamed 
Oatmeal. 
minestrone soup, 
lima bean soup, 
Poached egg. 
creamed. 
crackers. 
Toast. 
Pot roast of beef. 
Broiled meat 
Butter. 
Mashed potato. 
patties. 
Choice of beverage. 
Pureed peas. 
Buttered noodles. 
Bread. 
Pureed beets. 
Butter. 
Hard roll. 
Chocolate pudding 
Butter. 
with cream. 
Prune whip with 
Milk. 
custard sauce. 
Milk. 
Breakfast 
Dinner 
Supper 
Sixth day 
Strained orange 
Strained essence of 
Strained creamed 
juice. 
corn soup, 
celery soup, 
Wheat cereal. 
crackers. 
crackers. 
Scrambled egg. 
Roast chicken, 
Egg souffle. 
Toast. 
giblet gravy. 
Baked potatoes. 
Butter. 
Strained rice. 
Pureed string 
Choice of beverage. 
Pureed squash. 
beans, 
Bread. 
Bread. 
Butter. 
Butter. 
Ice cream. 
Pureed fruit 
Milk. 
Gelatin with cream. 
Milk. 
Seventh day 
Strained grapefruit 
Strained Hunting- 
Strained creamed 
juice. 
ton soup, 
vegetable soup. 
Puffed rice. 
crackers. 
Hot meat loaf 
Soft cooked egg. 
Lamb chop. 
sandwich. 
Toast. 
Whipped potato. 
Golden potato. 
Butter. 
Pureed beets. 
Pureed asparagus. 
Choice of beverage. 
Bread. 
Bread. 
Butter. 
Butter. 
Baked apple (no 
Creamy tapioca 
skin) with 
pudding. 
cream. 
Milk. 
Milk. CHAPTER 7 
CALORIC MODIFICATIONS 
70. High Caloric Liquid Diet 
a. Use. This diet is used initially in dealing with 
some intestinal diseases and certain acute infections, 
notably typhoid fever. Liquid diets are discon- 
tinued as soon as it is safe to do so. The logical 
stages of diet therapy in the treatment of acute 
illnesses are from a liquid, to a soft, to a light, and 
finally to a regular diet. Combinations of added 
calories to any of the above are easily prepared. 
It will be noted that the usual liquid diet has been 
supplemented by other concentrated liquids. 
Section I. HIGH CALORIC DIETS 
'FOR LEANNESS) 
69. General 
a. The term, high caloric diet, means a diet in 
which the total caloric value is from 30 to 100 per- 
cent above normal for the individual being treated. 
Such diets are employed in treating undernourished 
individuals and those who are suffering from pro- 
longed febrile diseases, for example, tuberculosis 
and typhoid fever. The quotas of fat and carbo- 
hydrate are increased to provide additional calories 
required. It is not considered wise to increase the 
protein beyond 1.25 grams per kilogram of the 
standard body weight unless specific indications to 
do so are present. 
b. Caloric intake may be increased simply by 
serving larger portions of food or concentrated 
foods, such as fats, butter, cream, cheese, candy, 
mayonnaise, jellies, jams, honey, syrup, etc., may 
be added to the regular diet. The number of meals 
may be increased. 
c. High caloric diets must be specially modified 
when complicating diseases are present. For ex- 
ample, a high caloric diet prescribed for the patient 
suffering from typhoid fever should be of different 
consistency from one employed merely to correct 
underweight. Also, patients subject to excessive 
intestinal fermentation should be given more fat 
and less carbohydrate in the high caloric diet. In 
contrast patients suffering from diseases of the liver 
will need great restrictions in the fat content of the 
diet, in which case a marked increase in carbohydrate 
is necessary. 
d. If there is no need to change the consistency 
but only to add calories, a diet prescription should 
read: High Caloric Diet, calories 3,500. Such an 
expression calls for the regular diet plus enough of 
the above concentrated foods to bring the total to 
3,500 calories. Sample menus for liquid, soft, and 
regular high caloric diets are listed below. 
HIGH CALORIC LIQUID DIET 
Sample menu 
Breakfast 
Dinner 
Supper 
Strained orange 
11:00 AM: Milk 
5:00 PM: Cream 
juice. 
and cream (half 
potato. 
Milk and cream 
and half). 
Soup (strained). 
(half and half). 
Lactose, 15 grams. 
Milk and cream 
Lactose, 15 grams. 
Cream pea soup, 
(half and half). 
Decaffeinated 
strained. 
Lactose, 14 grams. 
coffee. 
Boiled egg custard. 
Plain ice cream. 
9 ;00 AM : Malted 
1 :00 PM : Eggnog. 
7:00 PM: Malted 
milk. 
3:00 PM: Cocoa 
milk. 
Lactose, 15 grams. 
milk. 
Lactose, IS grams. 
9 :00 PM : Eggnog. 
b. Where necessary to fit individual needs, the 
following foods combined with the usual liquid diet 
can be used: 
All strained cream soups. 
Plain ice cream and ices. 
Gelatin. 
Fruit juices. 
Carbonated drinks. 
Cocoa and malted milk. 
Whipped cream. 
71. High Caloric Soft Diet 
a. Constituents. This diet contains the foods 
included in the high caloric liquid diet plus the 
usual soft diet. 
39 40 
HIGH CALORIC SOFT DIET 
ing low caloric diets may vary considerably. How- 
ever, with fidelity to the program, overweight can 
always be corrected. Furthermore, the rate of re- 
duction in weight can be accurately predicted. In- 
satiable hunger may be controlled by giving small 
nourishments between meals and by making the 
diet as bulky as possible. 
b. Practically all reducing diets will at first be 
under the patient’s basal requirements in total caloric 
content. It is believed by some authorities that it 
is better to permit a fairly liberal diet at the outset 
of treatment and reduce it later rather than to start 
out with a diet that is too exacting. \As low caloric 
diets involve marked reduction in the food intake, 
a careful selection of the foods is necessary to avoid 
vitamin and mineral deficiencies. It is usually ad- 
visable, therefore, to supplement these diets with 
vitamins. 
Patients being treated for obesity should be closely 
observed by the medical officer for the appearance 
of any complicating condition which might make 
undesirable a rapid or continuous reduction in 
weight. 
Sample menu 
Breakfast 
Dinner 
Supper 
Pureed fruit. 
Strained soup, 
Strained soup. 
Cream of wheat. 
crackers. 
Escalloped sweet- 
Eggs. 
Roast chicken. 
breads. 
Crisp bacon. 
Mashed potato. 
Mashed sweet 
Toast, butter. 
Pureed carrots. 
potato. 
Milk and cream. 
Toast, butter. 
Pureed buttered 
10 ;00 AM : Orange 
Ice cream. 
peas. 
juice. 
Milk and cream. 
3:00 PM; Tomato 
juice. 
Toast, butter. 
Applesauce with 
whipped cream. 
Milk and cream. 
Custard. 
9 :00 PM : Eggnog. 
72. High Caloric Regular Diet 
a. When the high caloric diet is prescribed with- 
out qualification, the regular diet will be used with 
additions in sufficient amount to increase the total 
caloric intake about 30 percent. This increase should 
be in carbohydrate and fat. Each is increased by 
approximately the same number of grams. 
b. To obtain a high caloric diet it is merely 
necessary to add to or increase in the regular diet 
one or more of the following foods at each meal, 
and between meals: 
74. Rates of Weight Loss 
a. A slow but satisfactory reduction in weight, 
2 to 3 pounds per week, will ensue if the patient’s 
diet is reduced to conform to the following diet 
prescription: 
Total calories: 18-25 per kilogram of stand- 
ard weight. 
Protein: 1-5 gram per kilogram of standard 
weight. 
Carbohydrate: To provide approximately 50 
percent of the total calories. 
Fat: Fat to make up the balance of calories 
not supplied by protein and carbohydrate. 
Adjustments in the diet will be indicated by the 
clinical response to the treatment. 
b. A slow reduction in weight is still favored by 
most physicians, but there is a growing number who 
prefer rapid decreases in weight as secured by in- 
tensive methods of dieting. 
The diet prescription for the intensive method 
of reduction is, in general, as follows: 
Total calories; 400 to 600. 
Protein: 1 gram per kilogram of standard 
body weight. 
Carbohydrate: 0.6 gram per kilogram of 
standard body weight. 
Fat: Fat to make up the balance of calories 
not provided by protein and carbohydrate. 
Breakfast 
Dinner 
Supper 
Jams. 
Extra cream. 
Sweetened fruit 
Jellies. 
Ice cream. 
juices. 
Honey. 
Lactose. 
Extra cream. 
Syrup. 
Custards. 
Rich puddings. 
Cream. 
Cheese. 
Rich custards. 
Butter. 
Fat meat. 
Ice cream. 
Sweetened fruit 
3 :00 PM : Malted 
Glucose. 
juices. 
9 :30 AM : Malted 
milk. 
milk. 
Salad oil. 
9 :00 PM : Milk 
and cream (half 
and half). 
Section 11. LOW CALORIC DIETS 
(FOR OBESITY) 
73. Low Caloric or Reducing Diet 
d. General. Low caloric diets are generally em- 
ployed for the treatment of obesity. For the over- 
weight diabetic patient, these diets have the added 
effect of controlling the diabetes. The rates at 
which overweight patients lose .weight while receiv- 41 
Special care must be taken to provide extra vita- 
mins and minerals. The diet may be liberalized as 
the desired results are obtained. 
c. Instruction of the patient in the selection, prep- 
aration, and measuring of the foods is important 
if satisfactory progress is to be made or main- 
tained. Measurement by standard household meas- 
ures usually suffices, though if the patient is taught 
to weigh the food the chances of error are greatly 
reduced. Stress the futility of the regime, when 
patients eat candy or little extras unknown to the 
dietitian. 
d. Nonhospitalized Patient. Patients who 
are not in the hospital but who need the benefits of 
low caloric diets are given detailed instructions 
about the kind and quantity of foods permitted. A 
blank form is provided by most hospitals for this 
purpose. On one side the foods and amounts of 
carbohydrates, protein, and fats allowed for each 
meal are designated. 
LOW CALORIC (REDUCING) DIETS—Continued 
Food 
Permitted 
Avoid 
Meats 
2 portions daily of 
any lean meat, fish, 
turkey, or chicken 
prepared without 
fat. 
Fried or fatty 
meats, all 
gravies. 
Soup 
Clear soups and broth 
as desired. 
All creamed 
soups. 
Vegetable 
2 servings of cooked 
vegetables and one 
raw vegetable pre- 
pared without fat 
daily. Vegetables al- 
lowed : Asparagus, 
broccoli, brussels 
sprouts, cabbage, 
carrots, celery 
chard, kale, mush- 
rooms, onions, 
beans, spinach, to- 
matoes, turnips. 
Salad dressings. . 
Lemon juice or vine- 
gar. 
Mayonnaise and 
other salad 
dressings. 
LOW CALORIC (REDUCING) DIETS 
Food selection. 
Food 
Permitted 
Avoid 
Beverage 
1 pint skim milk or 
Alcoholic and 
buttermilk daily, 
carbonated 
coffee or tea with- 
beverages, 
out cream or sugar, 
extra fruit 
unsweetened fruit 
juices in place of 
fruit. 
juices. 
Bread 
y2 slice dark bread per 
Extra bread, 
meal. 
crackers, or 
desserts. 
Cereal 
Small servings whole 
grain cereals with 
skim milk. 
Cheese 
Cottage cheese as sub- 
stitute for milk or 
meat. 
All others. 
Dessert 
Fruit, fresh or water 
All others. 
/ 
packed. 
Eggs 
One daily, prepared 
without fat. 
Fats 
y2 square butter per 
Extra butter or 
meal. 
spreads, peanut 
butter. 
Fruits 
(See Desserts.) 
Sample weekly menu for reducing diet 
{Approximately 1,200 calorics) 
Breakfast 
Dinner 
Supper 
First day 
Orange halves. 
Beef consomme. 
Cold salmon, 
Wheat cereal with 
Lean T-bone 
lemon wedge. 
skim milk. 
steak. 
Carrots. 
Poached egg. 
Peas. 
Cucumbers in 
y2 slice whole 
Chef’s salad, 
vinegar. 
wheat toast. 
vinegar. 
y2 slice wrhole 
Yz pat butter. 
y2 slice graham 
wheat bread. 
Coffee (no cream 
bread. 
y2 pat butter. 
or sugar). 
y2 pat butter. 
Watermelon. 
Fresh fruit cup. 
Buttermilk. 
Tea with lemon. 
Second day 
Applesauce (no 
Strained vegetable 
Broiled hamburger. 
sugar). 
soup. 
Summer squash. 
Dry cereal, skim 
Lean baked ham, 
Lettuce, tomato, 
milk. 
mustard. 
pepper ring 
Soft cooked egg. 
Fresh asparagus. 
salad, vinegar. 
slice whole 
Beets. 
y2 slice graham 
wheat toast. 
Celery hearts. 
bread. 
y2 pat butter. 
y2 slice whole 
pat butter. 
Coffee (no cream 
wheat bread. 
Fresh peach slices. 
or sugar). 
y2 pat butter. 
Skim milk. 
Fresh pineapple. 
Tea with lemon. 42 
Sample weekly menu for reducing diet—Continued 
Sample weekly menu for reducing diet—Continued 
Breakfast 
Dinner 
Supper 
Third day 
Grapefruit half. 
Broth. 
Baked liver. 
Whole wheat 
Lean roast veal. 
Peas. 
cereal with skim 
Broccoli. 
Lettuce hearts, 
milk. 
Carrots. 
lemon wedge. 
Scrambled egg. 
Pear salad. 
y2 slice graham 
y2 slice whole 
y2 slice whole 
bread. 
wheat bread. 
wheat bread. 
y2 pat butter. 
y2 pat butter. 
y2 pat butter. 
Fresh strawberries. 
Coffee (no cream 
Baked apple (no 
Buttermilk. 
or sugar). 
sugar). 
Tea with lemon. 
Fourth day 
Honeydew melon. 
Broth. 
Lean Canadian 
Dry cereal, skim 
Broiled filet of 
bacon. 
milk. 
flounder. 
*WP pineapple and 
l/2 slice whole 
Brussels sprouts. 
apricot salad. 
wheat toast. 
Sliced tomato 
y2 slice whole 
Coffee (no cream, 
salad. 
wheat bread. 
no sugar). 
y2 slice graham 
y2 pat butter. 
bread. 
Fresh blueberries. 
y2 pat butter. 
Tea with lemon. 
Fresh fruit cup. 
Buttermilk. 
Fifth day 
*WP peach halves. 
Strained mine- 
Broiled hamburger. 
Oatmeal, skim 
strone soup. 
Peas. 
milk. 
Lean roast beef. 
Cole slaw, vinegar. 
Poached egg. 
Carrots. 
y2 hard roll. 
y2 slice whole 
Asparagus. 
y2 pat butter. 
wheat toast. 
Mixed vegetable 
*WP Royal Anne 
y2 pat butter. 
salad, vinegar. 
cherries. 
Coffee (no cream 
y2 slice whole 
Skim milk. 
or sugar). 
wheat bread. 
y2 pat butter. 
Watermelon. 
Tea with lemon. 
Sixth day 
Orange halves. 
Essence of tomato 
Sliced cold roast 
Whole wheat 
soup. 
beef. 
cereal. 
Broiled chicken. 
Dill pickles. 
Scrambled egg. 
Spinach. 
Wax beans. 
y2 slice whole 
Celery hearts. 
Fresh fruit salad. 
wheat toast. 
Stewed onions. 
y2 slice rye bread. 
y2 pat butter. 
y2 slice whole 
y2 pat butter. 
Coffee (no cream 
wheat bread. 
Fresh apple. 
or sugar). 
y2 pat butter. 
Buttermilk. 
Fresh pear. 
Tea with lemon. 
Breakfast 
Dinner 
Supper 
Grapefruit juice. 
Seventh day 
Strained Hunting- 
Special meat loaf. 
Dry cereal, skim 
ton soup. 
Asparagus, 
milk. 
Broiled veal cutlet. 
Lettuce and tomato 
Soft cooked egg. 
Beets. 
salad. 
Yz slice whole 
Cabbage. 
Y2 slice graham 
wheat toast. 
Chef’s salad, 
bread. 
/ pat butter. 
vinegar. 
Yz pat butter. 
Coffee (no cream 
Yz slice whole 
Fresh rasp- 
or sugar). 
wheat bread. 
berries. 
Yz pat butter. 
Applesauce (no 
sugar). 
Skim milk. 
Tea with lemon. 
* Water packed. 
DIET FOR INTENSIVE REDUCTION IN 
BODY WEIGHT 
Sample daily menu 
(500 calorie diet) 
Diet: Protein = 60 gm.; Carbohydrate = 34 gm.; Fat = 14 
gm.; Total calories = 502. 
Amt. 
(gm.) 
C 
P 
F 
Breakfast 
Tomato juice 
100 
3.0 
1 egg 
1 
6.5 
6.0 
Yz slice toast 
15 
7.5 
1.5 
Coffee 
Dinner 
Broth (any amount).... 
Very lean roast beef 105 
gm. (no fat) or sub- 
stitute 
26.4 
4.4 
6% vegetable 
50 
3.0 
3% vegetable salad 
100 
3.0 
6% fruit 
100 
6.0 
Coffee or tea 
Supper 
Broth (any amount) .... 
Very lean roast beef 105 
gm. (no fat) or substi- 
tute 
26.4 
4.4 
6% vegetable 
50 
3.0 
3% vegetable salad 
100 
3.0 
6% fruit 
100 
6.0 
Coffee or tea 
Totals 
34.5 
60.8 
14.8 CHAPTER 8 
FEVER DIETS 
75. General Requirements 
a. The diet for the patient with fever should 
meet two major specifications: (1) It should con- 
tain no article of food which is harmful and (2) 
it should be sufficient in amount to cover the nutri- 
tional needs. During fever metabolic rates are in- 
creased from 25 to 60 percent. The medical officer 
will designate specific articles of food to be avoided 
in each case if he deems it necessary. With few 
exceptions metabolic needs are the same, no matter 
what the type of fever; they depend on the degree 
of body temperature and the duration of the illness 
rather than on the cause of the fever. 
b. The diet employed in the treatment of typhoid 
fever is illustrative and will be discussed in further 
detail. 
ordinary sugar but is less sweet and can be em- 
ployed in larger amounts. Proteins are largely ob- 
tained from eggs, milk, and cream. The fats can 
be given in the form of butter and, especially, cream. 
c. In case of marked flatulence, it may be neces- 
sary to reduce the amount of sugar and milk, and 
a simple diarrhea may necessitate a temporary re- 
duction in the fat content of the diet. There should 
be no need of altering the diet for constipation, 
which is better corrected by other means. 
d. Alcohol is an excellent food and can be used 
in moderate amounts to supplement the diet when 
the patient is not taking sufficient nourishment. 
TYPHOID FEVER 
Food selection 
Milk. 
Milk and limewater. 
Milk and eggs. 
Skimmed milk. 
Buttermilk. 
Malted milk. 
Peptonized milk. 
Junket. 
Cream. 
Ice cream. 
Eggs, raw, soft boiled, 
or in custard. 
Egg white, egg yolk. 
Egg lemonade. 
Albumen water. 
Butter. 
Cereals, cooked. 
Potatoes, baked or 
mashed. 
Crackers (softened). 
Milk toast. 
Gelatin. 
Jellies. 
Fruit juices well sweet- 
ened. 
Applesauce. 
Prune whip. 
Vegetable soup, strained 
(clear or creamed). 
Meat soups. 
Beef juice. 
Weak tea. 
Cocoa. 
Sugar (cane, dextri- 
maltose, lactose). 
Syrup. 
Honey. 
Soft puddings. 
Whiskey and brandy. 
76. Diet In Treatment of Typhoid Fever 
a. The introduction of the high caloric diet in 
management of the typhoid fever patient was fol- 
lowed by remarkably favorable results. It has les- 
sened the severity of the symptoms, especially the 
constipation and gas distention; it has prevented 
emaciation and bed sores so common under the old 
starvation regime, and the incident hemorrhage and 
perforation has been reduced. The patient suffer- 
ing from typhoid fever requires more calories than 
he would in normal health. T he average patient, 
in the absence of delirium, will take adequate 
amounts of food, if individual washes are catered 
to. It is possible to prevent loss of weight during 
an attack of typhoid fever. The average adult 
patient suffering from this disease requires from 
3,000 to 4,000 calories per day, 
b. The patient may have all the food he will 
take and should be encouraged to eat six times a 
day. The diet is made up of soft, bland, non- 
irritating foods of high caloric value. It should 
be high in carbohydrate content, moderately high in 
protein, and with a moderate to high allowance of 
fat. The carbohydrates are obtained from cooked 
cereals, fruit juices, jellies, toast, crackers, custards, 
and sugar. Lactose has the same caloric value as 
CONVENIENT FOOD COMBINATION FOR 
TYPHOID FEVER PATIENTS 
For 3,000 calories a day Calories 
Milk (1,500 cc) 1,000 
Cream (500 cc) 1.000 
Lactose (240 grams) 1,000 
The above may he divided into 6 or 8 feedings. For example: 
43 44 
Breakfast Calories 
Wheat cereal or rice 180 
Cream (100 cc) 200 
Butter (8 grams) 60 
Lactose (40 grams) 160 
Sugar (20 grams) 80 
10:30 AM 
Milk (200 cc) 140 
Cream (50 cc) 100 
Noon 
Eggs, 2 150 
Potato, large 180 
Butter (30 grams) 234 
Apple sauce (1 apple) 75 
Sugar (15 grams) 60 
3-4 PM 
Tea (150 cc) 200 
Lactose (50 grams) 20 
Cream (50 cc) 100 
Crackers, 3 soda crackers 75 
Butter (6 grams) 62 
Supper 
Rice (25 grams) 28 
Milk (100 cc) 70 
Crackers, 3 soda crackers 75 
Butter (8 grams) 62 
Sugar (5 grams) 20 
Cream (60 cc) 120 
Orange, large, juice of 100 
Sugar (5 grams) 20 
8-9 PM 
Cocoa (5 grams) 25 
Sugar (10 grams) 40 
Milk (150 cc) 105 
Cream (30 cc) 60 
Lactose (25 grams) 100 
CONVENIENT FOOD COMBINATION FOR 
TYPHOID FEVER PATIENTS 
For 4,000 calories a day Calories 
Milk (1,500 cc) 1,000 
Cream (500 cc) 1,000 
Lactose (480 grams) 2,000 
This furnishes 8 feedings each approxi- 
mately of— 
Milk (180 cc) 120 
Cream (60 cc) 120 
Lactose (60 grams) 240 
For 5,000 calories daily—additions in the form of 
butter, rice, crackers, and fruits are made to the 
above milk, cream, and lactose mixture. 
SAMPLE TYPHOID DIET WHICH WILL 
FURNISH 3,000 CALORIES 
(Instead of frequent feeding, the following may be used.) 
Breakfast Calories 
Wheat cereal (4 tablespoons, cooked) 100 
Toast (1 slice 30 grams before toasting). 
Cream, 100 cc (SfA oz.) 20% which is approxi- 
mately the same as the top 4 inches from a 
quart bottle of milk that has stood at least 
6 hours 200 
Butter (8 g) ' 60 
Lactose (40 g) oz. 
To add lactose to milk, boil 15 g in 30 cc 
water, cool and add to milk 160 
Coffee, 1 large cup 00 
Sugar, 20 g ; 80 
10-10:30 AM 
Milk, 200 cc oz.) 140 
Cream, 50 cc oz.) 100 
Dinner 
Eggs, 2 150 
Potato, 1 medium 100 
Bread, 1 slice or roll 80 
Butter, 30 g 234 
Applesauce, 1 medium sized apple 75 
Sugar, 15 g (f/2 oz.) 60 
Potato baked, served with butter. Apple 
baked 15 g sugar and 8 g butter. 
3-4 PM 
Tea 150-200 cc 00 
Lactose 50 g (IfA, oz.) 200 
Sugar 5 g 20 
Cream 50 cc {\2/z oz.) 100 
Crackers, 2 soda 75 
Butter 8 g 62 
Supper 
Rice 25 g (1 oz. boiled) 100 
Milk 100 cc {3% oz.) 70 
Toast 30 g (1 slice) 80 
Butter 8 g 62 
Sugar 5 g for cereal 20 
Cream 60 cc (2 oz.) 120 
Orange juice, j/2 glass 100 
Sugar (5 g with orange) . 20 
8-9 PM 
Cocoa 5 g 25 
Sugar 10 g 40 
Milk 150 cc (5 oz.) 105 
Cream 30 cc (1 oz.) 60 
Lactose 25 g 100 CHAPTER 9 
DIETS FOR HEART, KIDNEY. AND LIVER DISORDERS 
gaseous distention. Later, if the patient is improving 
satisfactorily, a bland diet is allowed providing ap- 
proximately 2,000 calories a day, distributed over 
four or five small meals. Restriction of salt is neces- 
sary only if congestive failure threatens. The patient 
is instructed to avoid heavy meals indefinitely. 
Section I. DIET IN HEART DISEASE 
77. General 
a. Treatment of the patient with heart disease is 
directed toward reducing the work required of the 
heart and maintaining or restoring circulatory effi- 
ciency. Much can be accomplished by dietary man- 
agement based upon the evaluation of the needs of 
the individual patient. In the absence of symptoms 
or complications, no special diet is necessary. 
Obesity, however, should be corrected by appropriate 
dietary restrictions. A reduction of the work load of 
the heart will ensue, and cardiac failure may be pre- 
vented or, at least, postponed. 
b. In the treatment of the patient with diminished 
cardiac reserve, heavy meals are to be avoided. 
Light meals, four to six daily, are preferable to three 
conventional meals. This measure reduces the post 
cibal, or after eating peak of cardiac work and mini- 
mizes the possibility of a hypoglycemia. The latter 
is of particular importance for patients who are re- 
ceiving low caloric diets and who have disease of the 
coronary arteries. In the dietary control of cardiac 
edema, the intake of both salt and water should be 
restricted in moderation. Edema due to hypopro- 
teinemia may become a complicating factor if an ade- 
quate intake of protein is not maintained. 
80. Congestive Heart Failure 
a. During the acute phase, a bland low salt diet 
totaling 1,200-1,800 calories and containing gram 
of protein per kilogram of standard weight is suit- 
able in most cases. The protein is increased, as soon 
as practicable, to at least 1 gram per kilogram of 
body weight. Bulky and gas-producing foods are to 
be avoided. Nourishment should be given in fre- 
quent small feedings. All salty foods are avoided, 
and no salt is used in cooking or serving. As edema 
is controlled, additions to the salt intake are per- 
missible. 
h. A moderate restriction of the fluid intake 
(1,000-1,200 cc) usually suffices except in severe 
myocardial failure, when further restrictions are in- 
dicated. The regulation of the fluid intake will be 
modified by thirst, atmospheric temperature, and ex- 
cessive extrarenal fluid loss due to diarrhea, vomit- 
ing, and perspiration. 
c. In severe congestive failure stringent restriction 
of the fluid and caloric intake may be indicated for 
a day or two. For this purpose the Karell diet is use- 
ful. This consists of feedings of 200 cc of skimmed 
milk four times in 24 hours, no additional food or 
fluid being allowed ; though, when necessary, cracked 
ice may be given to allay thirst. Marked diuresis 
may be effected by this regimen, but continuance of 
the diet for more than a day or two rarely is advis- 
able. The food and fluid allowances are increased 
gradually until the patient is receiving a bland, low 
salt diet. As convalescence progresses and the edema 
subsides, the restrictions on fluid intake are removed, 
and the temperate use of salt is permitted unless 
signs of fluid retention appear. 
d. For convenience a simplified chart of diets 
needed in various diseases of the heart and kidney is 
given in table IV. 
78. Angina Pectoris 
Obese patients subject to attacks of angina pectoris 
will benefit from a low caloric diet. Four or five 
light nourishments a day are preferable to three con- 
ventional meals. A liberal carbohydrate intake should 
be allowed. 
79. Coronary Thrombosis with Myocardial Infarction 
For the first few days after the myocardial infarc- 
tion has occurred, fluid, sufficient in amount to re- 
lieve thirst and replace that lost, should be provided. 
Small feedings of light, easily digested foods should 
be given five or six times a day. Foods selected 
should be small in bulk and those not likely to cause 
45 46 
Table IV. Diets in diseases of the heart and kidneys 
Disease 
Protein 
Calories 
Salt 
Liquid 
Feedings 
Congestive heart failure (during acute 
phase). 
2/z 1 gm per kg* 
(1,200-1,800). 
Moderately 
restricted. 
None 
1,000-1,200 cc. 
Frequent. 
Coronary artery occlusion. 
Normal 
allowance. 
1,500-2,000 
No restriction. 
No restriction. 
Frequent. 
Chronic nephritis with edema, with- 
out nitrogen retention. 
11.25 gm per kg* 
Normal quota. 
None 
1,000-1,200 cc. 
Chronic nephritis with nitrogen re- 
tention—no edema. 
1 gm per kg* 
in acute phases. 
Normal quota. 
No restriction. 
No restriction. 
Acute nephritis with nitrogen re- 
tention. 
gm per kg.* 
1,500-2,000. 
Moderate 
restriction. 
No restriction. 
Frequent. 
Chronic nephritis with nitrogen reten- 
tion and edema. 
1 gm per kg.* 
Normal quota. 
Moderate 
restriction. 
Slight, if any, 
restriction. 
* Per kilogram of the standard body weight. 
When- practicable, liberal allowances of carbohydrate—from 400 to 500 grams—are included in these diets. 
SALT POOR, HIGH CARBOHYDRATE MODERATE 
PROTEIN (70 g) DIET 
SALT POOR, HIGH CARBOHYDRATE MODERATE 
PROTEIN (70 g) DIET—Continued 
(All food cooked without salt) 
Breakfast 
Dinner 
Supper 
Third day 
Grapefruit half. 
Roast veal. 
Potato salad with 
Whole wheat 
Cranberry sauce. 
vinegar dressing. 
cereal. 
Mashed potatoes. 
Peas. 
Milk, y2 pint. 
Carrots. 
Peach, raisin 
Scrambled egg. 
Lettuce hearts, 
salad. 
Toast. 
vinegar. 
Bread. 
Sweet butter. 
Bread. 
Sweet butter. 
Jelly. 
Sweet butter. 
Strawberry 
Coffee, cream. 
Baked apple. 
shortcake. 
10:00 AM; Fruit 
Coffee or tea. 
Milk, y2 pint. 
juice with 
3 :00 PM : Fruit 
8:00 PM : Fruit 
lactose. 
juice with 
juice with 
lactose. 
lactose. 
Vanilla wafers. 
Fourth day 
Banana. 
Sweet potato fluff. 
Roast lamb, 
Dry cereal. 
String beans. 
mint sauce. 
Milk, y2 pint. 
Tomato, cucumber 
Steamed rice. 
Soft cooked egg. 
salad. 
Asparagus tips. 
Toast. 
Bread. 
Apricot salad. 
Sweet butter. 
Sweet butter. 
Bread. 
Jam. 
Fruit ice. 
Sweet butter. 
Coffee, cream. 
Coffee or tea. 
Jelly roll. 
10 ;00 AM ; Fruit 
3 :00 PM; Fruit 
Milk, y2 pint. 
juice with 
juice with 
8 :00 PM : Fruit 
lactose. 
lactose. 
juice with 
Hard candy. 
* 
lactose. 
Breakfast 
Dinner 
Supper 
First day 
Orange juice. 
Small T-bone 
Duchess potatoes. 
Wheat cereal. 
steak. 
Beets. 
Milk, Yz pint. 
Baked potato. 
Large grapefruit. 
Soft cooked egg. 
Peas. 
Avocado salad. 
Toast. 
Chefs’ salad, 
Rolls. 
Sweet butter. 
vinegar. 
Sweet butter. 
Jam. 
Bread. 
Jelly. 
Coffee, cream. 
Sweet butter. 
Blueberries, cream. 
10:00 AM: Fruit 
Canned fruit cup. 
Milk, y2 pint. 
juice with 
Vanilla wafers. 
8:00 PM: Fruit 
lactose. 
Coffee or tea. 
juice with 
3 ;00 PM : Fruit 
lactose. 
juice freeze with 
fruit ice. 
Second day 
Applesauce. 
Broiled lamb chop. 
Toasted lettuce, 
Dry cereal. 
Candied sweet 
and tomato 
Milk, y2 pint. 
potato. 
sandwich. 
Poached egg. 
Asparagus tips. 
Baked stuffed 
Toast. 
Celery heart. 
potato. 
Sweet butter. 
Bread. 
String beans. 
Marmalade. 
Sweet butter. 
Pineapple date 
Coffee, cream. 
Bing cherries. 
salad. 
10:00 AM: Fruit 
Coffee or tea. 
Rolls. 
juice with 
3:00 PM : Fruit 
Sweet butter. 
lactose. 
juice with 
Glazed pear. 
lactose. 
Milk, y2 pint. 
Bread and jelly 
8:00 PM: Fruit 
sandwich. 
juice with 
lactose. 47 
SALT POOR, HIGH CARBOHYDRATE MODERATE 
PROTEIN (70 g) DIET—Continued 
Breakfast 
Dinner 
Supper 
Fifth day 
Peach halves. 
Roast beef. 
Spaghetti salad 
Oatmeal. 
Parslied potato. 
with vinegar 
Milk, y2 pint. 
Carrots. 
dressing. 
Toast. 
Bread. 
Peas and 
Sweet butter. 
Sweet butter. 
mushrooms. 
Poached egg. 
Salad bowl, 
Pear and prune 
Jelly. 
vinegar. 
salad. 
Coffee, cream. 
Cup cake with 
Rolls. 
10:00 AM; Fruit 
lemon sauce. 
Sweet butter. 
juice with 
Coffee or tea. 
Royal Anne 
lactose. 
3:00 PM: Fruit 
cherries. 
juice with 
Plain cookies. 
lactose. 
Milk, y2 pint. 
8:00 PM: Fruit 
juice with 
lactose. 
Sixth day 
Orange halves. 
Baked chicken. 
Potatoes in half- 
Whole wheat 
Steamed rice. 
shell. 
cereal. 
Spinach. 
Wax beans. 
Milk, y2 pint. 
Celery hearts. 
Fruit salad bowl. 
Scrambled egg. 
Bread. 
Rye bread. 
Toast. 
Sweet butter. 
Sweet butter. 
Sweet butter. 
Fruit ice. 
Watermelon. 
Coffee, cream. 
Coffee or tea. 
Milk, pint. 
10:00 AM : Fruit 
3 :00 PM : Fruit 
8:00 PM: Fruit 
juice. 
juice with lac- 
juice with 
tose, plain 
lactose. 
cookies. 
Seventh day 
Stewed prunes. 
Broiled veal cutlet. 
Asparagus tips on 
Ury cereal. 
Parslied potato. 
toast, white 
Milk, y2 pint. 
Harvard beets. 
sauce. 
Soft cooked egg. 
Chefs’ salad, 
Golden potatoes. 
Toast. 
lemon wedge. 
Sliced tomato 
Sweet butter. 
Bread. 
salad. 
Marmalade. 
Sweet butter. 
Bread. 
Coffee, cream. 
Applesauce. 
Sweet butter. 
10:00 AM : Fruit 
Plain cake. 
Raspberries. 
juice with 
Coffee or tea. 
Milk, y2 pint. 
lactose. 
3:00 PM; Fruit 
8:00 PM; Fruit 
juice with lac- 
juice with 
tose, graham 
lactose. 
crackers and 
jelly. 
Section II. DIET IN TREATMENT 
OF NEPHRITIS 
81. Effects of Protein and Salts 
a. Probably more harm than good has been done 
in the past by special diets, especially those of low 
protein content, in the treatment of various forms of 
nephritis. In the presence of albuminuria, protein 
is being lost from the body. There is no evidence 
that the amount of protein in the ordinary diet is 
injurious to the kidney, although in the presence of 
greatly diminished renal function it may lead to an 
accumulation of nitrogenous products in the body. 
b. In acute nephritis, the intake of sodium chlor- 
ide and sodium bicarbonate should be restricted. This 
can be satisfactorily accomplished by omitting salt 
in cooking and serving, and by selecting foods hav- 
ing little or no salt content. When oliguria is marked, 
and nausea, headache, and other symptoms of acute 
nephritis are prominent, a marked limitation of in- 
take to 250-1,000 cc of fruit juice, tea, or flavored 
25 percent glucose may be helpful. These severe 
restrictions should not be continued for more than 
a day or two. As soon as it is practicable, the pa- 
tient should be allowed a diet containing adequate 
calories, high in carbohydrate and containing at least 
1 gram protein per kilogram of the standard body 
weight. 
c. No restrictions in diet are indicated for the 
treatment of chronic nephritis without edema or 
nitrogen retention. When nitrogen retention and salt 
loss develop in the late or preuremic phases, the 
problem is chiefly one of combating a more or less 
severe anorexia—any food which the patient will 
eat is better than no food. When nitrogen retention 
is marked (nonprotein nitrogen above 60 mg per 
100 cc) a moderate restriction of protein, to 50 
grams daily, will retard its rise. An adequate salt 
and water intake is essential. 
d. In chronic nephritis with edema, and in the 
nephritic syndrome, restriction of salt and other 
sodium salts is indicated; opinions on the desirability 
of restricting water per se vary. The diet should 
contain enough protein to maintain metabolic nitro- 
gen equilibrium and to replace the protein lost in the 
urine. As a rule, however, diets containing protein 
in excess of 100 grams daily are poorly taken and 
even when they are ingested do not seem to lead to 
any more rapid regeneration of plasma protein. 
e. In the treatment of hypertension per se subjec- 48 
tive improvement is gained by reducing the amount 
of salt in the diet. Whether or not the course of the 
hypertension is altered by this measure is highly de- 
batable. When evidences of cardiac or renal failure 
develop, the diet is that indicated for one or the other 
of these conditions. 
avoid excesses which might add to the functional 
load of injured hepatic cells. Frequent feedings, 
every 3 or 4 hours, in small quantities, are recom- 
mended. 
82. Diet tor Chronic Nephritis 
An illustrative diet, containing approximately 50 
grams of protein is given below. It is recommended 
for patients with chronic nephritis, whose blood non- 
protein nitrogen values are above 60 milograms per 
100 cc. Salt need not be restricted, except in the 
presence of considerable edema (swelling). 
DIET FOR LIVER DISEASE 
Food selection: 
Food 
Permitted 
Avoid 
Beverage 
Tea, coffee, skim milk, 
Chocolate drinks. 
Bread 
Cereal 
Cheese 
fruit juices. 
No restriction. 
No restriction. 
Skim milk cottage 
All others. 
Desserts 
cheese. 
Plain desserts made 
Pies, cakes, ice 
Eggs 
Fats 
without fat and 
eggs. Jams, jellies, 
hard candies, fruit 
ices, plain cakes and 
cookies. 
Restrict to one daily. 
cream, cus- 
tards. Any- 
thing with 
nuts. 
Butter, cream, 
mayonnaise, 
salad dress- 
ings, cooking 
oils. 
Watermelon and 
Fruits 
All fruits—except 
Meat 
melons. 
Lean beef, liver, veal, 
cantaloupe, 
honeydew 
melon. 
Pork, ham, all 
Soup 
lamb, chicken, tur- 
key, fish. 
Skimmed, meat, 
fried, spiced 
or fatty meat. 
All others. 
Vegetables 
chicken or vegetable 
broth skimmed milk. 
All whole bland vege- 
Turnip, parsnips, 
tables, fresh or 
cooked. 
cabbage, onion, 
cauliflower, 
brussels 
sprouts, corn, 
broccoli, other 
gas formers. 
Sample menu for chronic nephritis 
Breakfast 
Dinner 
Supper 
Orange juice. 
y2 serv. T-bone 
Duchess potatoes. 
Wheat cereal. 
steak. 
Beets. 
Milk, y2 pint. 
Peas. 
Large grapefruit. 
Soft cooked egg. 
Chefs’ salad, 
Avocado salad. 
1 slice toast. 
vinegar. 
Roll. 
Sweet butter. 
1 slice bread. 
Sweet butter. 
Jam. 
Sweet butter. 
Jelly. 
Coffee, cream. 
Canned fruit cup. 
Blueberries, cream. 
Vanilla wafers. 
Coffee or tea. 
Coffee or tea. 
10:00 AM: Fruit 
3 :00 PM : Fruit 
8:00 PM: Fruit 
juice. 
juice. 
juice. 
Section III. DIETS FOR LIVER AND 
GALL BLADDER DISEASE 
83. Diet for Liver Therapy 
a. Diet therapy plays an important part in aiding 
hepatic function in the presence of disease of the 
liver. Experimental and clinical observations indi- 
cate the value of palatable diets, high in caloric con- 
tent and high in carbohydrate, with adequate protein 
(approximately 1 gm per kilogram of the normal 
body weight) and a low fat content. The diet is sup- 
plemented with vitamins notably thiamin, riboflavin, 
and niacin, and, in cases of obstructive jaundice, 
vitamin K in addition may be prescribed by the 
medical officer. In the event of ascites or edema, salt 
is omitted from the diet and the water intake is re- 
duced. 
h. Formerly the restriction of protein was advised 
for these patients. Now the trend is to give increas- 
ing amounts of this food component. A conservative 
policy is to supply sufficient for current needs but 
Sample menus: low fat, high carbohydrate, moderate protein 
Liquid diet. 
Breakfast 
Dinner 
Supper 
Grapefruit juice. 
Skimmed chicken 
Grape juice. 
Farina. 
broth. 
Cream of wheat. 
Skimmed milk. 
Canned pineapple 
Skimmed milk. 
Sugar. 
juice. 
Sugar. 
Coffee. 
Skimmed milk. 
Tea or coffee. 
10:00 AM: 
Tea or coffee. 
9:00 PM; Canned 
Orange juice. 
2 :00 PM : Orange 
pear juice. 
Gelatin dessert. 
juice. 
Hard candy. 49 
Sample menus: low fat, high carbohydrate, moderate 
protein—Continued 
REGULAR DIET—( 
Continued 
Breakfast 
Dinner 
Supper 
. 
Third day 
Grapefruit half. 
Chicken broth. 
Baked liver. 
Whole wheat 
Lean roast veal. 
Buttered potatoes. 
cereal. 
Cranberry sauce. 
Summer squash. 
Skim milk. 
Mashed potato. 
Lettuce salad, 
Scrambled egg. 
Carrots. 
vinegar. 
Toast and 
Pear salad. 
Bread and jam. 
marmalade. 
Baked apple. 
Strawberries with 
Coffee. 
Coffee or tea. 
plain cake. 
10 ;00 AM : Fruit 
3:00 PM; 
Coffee or tea. 
juice. 
Fruit juice. 
8 ;00 PM : Fruit 
Vanilla wafers. 
juice. 
Fourth day 
Banana. 
Vegetable broth. 
Lean roast lamb. 
Dry cereal. 
Broiled flounder. 
Mint sauce. 
Skim milk. 
Balked sweet 
Steamed rice. 
Soft cooked egg. 
potato. 
Asparagus tips. 
Toast and jelly. 
String beans. 
Pineapple and 
Coffee. 
Sliced tomato 
apricot salad. 
10 ;00 AM: Fruit 
salad. 
Bread and 
juice. 
Bread and jam. 
marmalade. 
Fruit ice. 
Jelly roll. 
Coffee or tea. 
Coffee or tea. 
, 
3:00 PM: 
8:00 PM: Fruit 
Fruit juice. 
juice. 
Hard candy. 
Fifth day 
Peach halves. 
Beef broth. 
Broiled beef pattie. 
Oatmeal. 
Lean roast beef. 
Spaghetti. 
Skim milk. 
Parsley potato. 
Peas. 
Poached egg. 
Carrots. 
Pear salad. 
Toast and jelly. 
Vegetable salad, 
Rolls and jelly. 
Coffee. 
vinegar. 
Royal Anne 
10:00 AM : Fruit 
Bread and jam. 
cherries. 
juice. 
Cup cake with 
Plain cookies. 
lemon sauce. 
Coffee or tea. 
Coffee or tea. 
8:00 PM; Fruit 
3:00 PM: 
juice. 
Fruit juice. 
Crackers and 
jelly. 
Sixth day 
Orange halves. 
Essence of tomato 
Sliced cold roast 
Whole wheat 
soup. 
beef. 
cereal. 
Broiled chicken. 
Baked potato. 
Skim milk. 
Steamed rice. 
Wax beans. 
Scrambled egg. 
Spinach. 
Fresh fruit salad. 
Toast and 
Celery hearts. 
Rye bread and 
marmalade. 
Bread and jam. 
jelly. 
Coffee. 
Fruit ice. 
Fresh plums. 
10:00 AM: Fruit 
Coffee or tea. 
Coffee or tea. 
juice. 
3:00 PM: 
8:00 PM: 
Fruit juice. 
Fruit juice. 
Plain cookies. 
Soft diet. 
Breakfast 
Dinner 
Supper 
Puree of fresh 
Skimmed beef 
Riced potatoes. 
figs. ■ 
broth. 
Asparagus tips. 
Wheat cereal. 
Poached egg 
Toast. 
Skimmed milk. 
(one). 
Jam. 
Toast. 
Mashed potatoes. 
Puree stewed 
Jam. 
Puree of peas. 
prunes. 
Coffee. 
Bread. 
Tea or coffee. 
10:00 AM: 
Jelly. 
9:00 PM: 
Orangeade. 
3:00 PM: 
Skimmed milk, or 
Hard candy. 
Lemonade. 
Hard candy. 
Grapefruit juice. 
REGULAR DIET 
All food cooked without fat. 
Weekly menu 
Breakfast 
Dinner 
Supper 
First day 
Orange juice. 
Beef Consomme. 
Lean roast veal. 
Wheat cereal. 
Lean T-bone steak. 
Duchess potatoes. 
Skim milk. 
Baked potato. 
Beets. 
Soft cooked egg. 
Peas. 
Grapefruit salad. 
Toast and jelly. 
Chef’s salad, 
Bread and jelly. 
Coffee. 
vinegar. 
Blueberries. 
10:00 AM: Fruit 
Bread and jam. 
Skim milk. 
juice. 
Canned fruit cup. 
Coffee or tea. 
Vanilla wafers. 
8:00 PM : Fruit 
Tea or coffee. 
3:00 PM: 
Fruit juice. 
j uice. 
Hard candy, 
Second day 
Applesauce. 
Vegetable broth. 
Broiled beef pattie. 
Ory cereal. 
Broiled lean lamb 
Parslied potato. 
Skim milk. 
chop. 
String beans. 
Soft cooked egg. 
Candied sweet 
Lettuce, tomato 
Toast and jam. 
potato. 
salad. 
Coffee. 
Asparagus tips. 
Rolls and jam. 
10:00 AM; Fruit 
Pineapple salad. 
Fruit ice. 
juice. 
Bread and jelly. 
Coffee or tea. 
Bing cherries. 
8:00 PM: Fruit 
Coffee or tea. 
3:00 PM: 
Fruit juice. 
Bread and jelly 
juice. 
sandwich. 
*Tu 
SU'7'7/' 50 
REGULAR DIET—Continued 
84. Diet in Gall Bladder Treatment 
Appropriate diet therapy for patients with chronic 
diseases of the gall bladder will improve their sense 
of general well being and will aid in preventing acute 
episodes of the disease. 
Diets which have proved most satisfactory are the 
same, in general, as those employed in the treatment 
of diseases of the liver, and which are outlined in 
paragraph 83, Obesity is a common associate of 
chronic disease of the gall bladder. When this com- 
bination occurs a suitable reduction in total calories 
is necessary. In view of the chronic nature of the 
disorder, it is desirable to have the patient continue 
with the special diet indefinitely. The most important 
consideration concerning the diet for patients with 
gall bladder inflammation is the restriction in fat. 
This is in spite of the fact that fatty foods are most 
effective agents in emptying the gall bladder. A low 
fat diet is therefore necessary. 
Breakfast 
Dinner 
Supper 
Stewed prunes. 
Seventh day 
Chicken broth. 
Special meat loaf. 
Dry cereal. 
Broiled veal cutlet. 
Golden potatoes. 
Skim milk. 
Parsley potatoes. 
Asparagus. 
Soft cooked egg. 
Beets. 
Tomato salad. 
Toast and jelly. 
Chef’s salad, 
Bread and jam. 
Coffee. 
vinegar. 
Raspberries. 
10:00 AM: Fruit 
Bread and jelly. 
Coffee or tea. 
juice. 
Applesauce. 
8:00 PM: Fruit 
Plain cookies. 
Coffee or tea. 
3:00 PM: 
Fruit juice. 
Hard candy. 
juice. 
SALT POOR, REGULAR DIET 
All foods are prepared without adding salt or fat. 
Breakfast 
Dinner 
Supper 
Fresh figs. 
Lean lamb chops. 
Scrambled egg 
Banana. 
Baked potato. 
(one). 
Wheat cereal. 
Fresh asparagus. 
Mashed potato. 
Toast and jam. 
Bread and jelly. 
String beans. 
Sugar. 
Pineapple. 
Bread and jam. 
Skim milk, 120 cc. 
Hard candy. 
Fresh plums. 
Candy. CHAPTER 10 
DIETARY MANAGEMENT FOR DIABETIC 
85. General 
a. Diet regulation is absolutely essential for the 
diabetic patient. Diabetes should be considered an 
incurable disease, and in consequence treatment is 
lifelong. The central principle in diabetes mellitus 
is the inability of the body to utilize sugar in the 
blood, because of insufficient insulin. This hormone 
is secreted by the pancreas of normal persons, but 
is diminished or absent in diabetics. Hence diabetes 
from this point of view is a pancreatic disease. How- 
ever from the nutritional point of view it is a gen- 
eral metabolic one, manifested in advanced stages by 
appearance of unused sugar in the urine (glycosuria). 
b. It is desirable to have the patient spend the 
initial period of treatment in a hospital. Acquaint- 
ance with the characteristics of the individual patient 
is thus made possible. Furthermore, treatment under 
controlled conditions inspires in the patient a proper 
respect for the disease with which he is afflicted, A 
short course of training in the preparation of the 
diet, the administration of insulin, testing the urine 
for sugar, and in special hygiene for the diabetic 
patient under suitable conditions is thus allowed. The 
course is given by a nurse or dietitian. It is im- 
perative that when diabetic patients are discharged 
from the hospital they are given detailed outlines of 
their diets, showing the equivalent of weighed por- 
tions in household measures. 
87. Special Dietary Measures 
a. General. In prescribing the diet relative im- 
portance of protein, fat, carbohydrate, and the total 
caloric value must be accurately judged. Vitamin 
and mineral deficiencies should be guarded against. 
Because carbohydrate is so very important in this 
disease, the possible sources of blood sugar must al- 
ways be kept in mind. Approximately 58 percent of 
the dietary protein, 10 percent of the fat, and 100 
percent of the carbohydrate become available in the 
blood as sugar. Regarding the effects of the respec- 
ive foods on diabetes, Allen’s words remain valid, 
‘The food which tends most strongly to produce 
glycosuria is carbohydrate. Protein comes second, 
but its glycosuria action in average cases is not equal 
to its theoretical glucose value. Fat seems to be im- 
portant chiefly through the calories furnished by it, 
rather than as a theoretical direct source of glucose. 
7 he most important factor governing insulin require- 
ment with the ordinary diet is not the carbohydrate 
content, but the total caloric content.” It must not 
be assumed, however, that the patient’s caloric needs 
can always be predicted accurately in advance. A 
certain amount of adjustment in diet values is usually 
necessary. Even then the best result is only an ap- 
proximation of the patient’s needs, which may be 
expected to change from time to time. On the other 
hand it will be found that the average diabetic patient 
requires, within limits, approximately the same total 
amount of food as the nondiabetic subject in order to 
do the same amount of work, providing the diabetes 
is under control. 
b. Protein Content. One gram of protein per 
kilogram of the standard, not the actual body weight 
(tables 3 and 4 of the app.), satisfies the protein 
requirement of the active adult. Protein allowances 
as low as gram per kilogram (table IB of the 
app.) are permissible but not desirable. Increases to 
1.25 grams per kilogram may be allowed. 
c. Carbohydrate Content. The carbohydrate 
quota is varied with the severity of the diabetes. The 
patient who has mild diabetes and does not need in- 
sulin is allowed less carbohydrate than the patient 
86. Treatment 
a. The object of the treatment for diabetes is to 
restore and maintain physiological blood sugar and 
cholesterol values, to correct and prevent glycosuria 
and acetonuria, to secure normal nutrition, and by 
virtue of these accomplishments, to restore the pa- 
tient to a normal sense of well being with courage, 
ambition, and ability to carry on a useful existence. 
b. For uncomplicated diabetes the measures are 
(1) special diet, (2) insulin, (3) training the pa- 
tient, (4) exercise, and (5) miscellaneous measures. 
The first three of these will be discussed below; the 
others are best directed by the medical officer. 
51 52 
who has a more severe diabetes and who does require 
insulin. The initial amount—if it is probable that 
insulin will not be needed—may contain 100 to 120 
grams of carbohydrate. With control of the diabetes 
small additions are made from time to time until the 
total carbohydrate for each day reaches 150 and 
preferably 200 grams if this amount can be tolerated 
without postcibal (after eating) glycosuria or hyper- 
glycemia. Greater restriction of the carbohydrate 
than that necessary to prevent glycosuria and hyper- 
glycemia appears to be unwise. The tolerance for 
carbohydrate is actually reduced by unnecessary re- 
duction of the intake of carbohydrate. The initial 
carbohydrate allowance is greater for the under- 
nourished diabetic patient who needs insulin from 
the outset. One hundred and twenty-five to 150 
grams of carbohydrate are allowed at once and after 
the diabetes is controlled the amount is gradually in- 
creased over a period of weeks or months until the 
so-called permanent diet contains between 200 and 
250 grams. Such liberal quotas are made possible by 
insulin. It must be borne in mind that considerable 
increases in the carbohydrate intake may be made 
with but relatively little effect on the insulin require- 
ment, providing the total caloric value of the diet is 
not increased. 
d. Total Calories. The total caloric value of 
the diet is of extreme importance. Restrictions of or 
additions to the total caloric value of the diet may 
have a far-reaching effect, and must be planned with 
advice of the medical officer. Starvation and “fast 
days” are no longer necessary in the treatment of 
diabetes, although reducing diets are often used. As 
approximately 75 percent of adult diabetic patients 
are overweight, the most powerful means of improv- 
ing their carbohydrate tolerance is to institute a 
weight reduction. All authorities on diabetes are 
agreed that the obese diabetic patient should be re- 
duced and yet it is incomprehensible why this efficient 
means of controlling the disease and avoiding the use 
of insulin is so often neglected. In the untreated 
obese diabetic patient who has a mild diabetes, bar- 
ring complications, control of the diabetes can be 
maintained by reducing the total caloric intake suf- 
ficiently to accomplish a slow reduction in weight. 
If caloric requirements are estimated carefully and 
based on patients’ actual job activity much trouble 
with later modifications of the diet can be avoided. 
It is discouraging to patients to change their diets 
and insulin dosage frequently. Caloric modifications 
for diabetics above, average, and below normal weight 
are given in the following paragraphs. 
(1) For overweight patient. Only 18 calories per 
kilogram of the standard, not actual, body weight are 
allowed at first for the overweight diabetic patient. 
Adjustments may be made if the reduction in weight 
is too rapid or too slow, keeping in mind that patients 
may be losing flesh but retaining water sufficient to 
prevent any appreciable change in the actual weight 
for a period of several days. Later the rate of the 
reduction of body weight may be slowed up to a 
pound or two per month as soon as the diabetes is 
controlled. Suitable increases in the total caloric 
allowance are made to secure this end, when the 
body weight reaches a satisfactory level This may 
require several months; then small further increases 
may be made to stabilize the weight at the final num- 
ber of pounds desired. Any return to overweight 
would, of course, restore the hazards which accom- 
pany it. Patients must be warned of their danger 
from overzveight. 
(2) For standard weight patient. The diabetic 
patient whose weight is about at the standard level 
is allowed a more liberal diet even in the early days 
of treatment. Twenty-five calories per kilogram of 
body weight are given until the diabetes is con- 
trolled. Thereafter gradual additions are made to 
the total calories, in fat or carbohydrate, or both, to 
prevent further weight loss. In fact the restoration 
of the few pounds lost in the initial weeks of treat- 
ment may be warranted. 
(3) For underweight patient. The initial diet for 
the undernourished adidt diabetic patient approxi- 
mates 35 calories per kilogram of the standard not 
actual weight. When the weight reaches a point 
about 5 or 10 pounds (2 to 4 kilograms) below the 
standard level, small successive decreases in the total 
calories, sufficient to prevent further gain, should be 
made. Behavior of the weight level from month to 
month will dictate further changes in caloric value 
of the diet. The ultimate aim for adult diabetic pa- 
tients is to keep the body weight about 4 to 10 pounds 
below the standard weight. 
e. Fat Content. The fat quota is automatically 
accounted for after the protein, carbohydrate, and 
total calories have already been decided upon. Fats 
are scheduled merely to make up the balance of 
calories not provided for by the protein and carbo- 
hydrate, and to add variety. 
/. Distribution of Meals. As an aid in plan- 
ning meals the daily division of the diet is adjusted to 
the individual patient’s needs: (1) For the patient 
having a mild diabetes and not requiring insulin the 
diet is divided into three equal meals. (2) For the 
patient taking a single dose of protamine zinc in- 
sulin, one-fifth of the carbohydrate is given for 
breakfast, two-fifths for lunch, and two-fifths for 
the evening meal with a small portion of the evening 53 
meal (10 to 20 gm of carbohydrate) held over and 
taken on retiring. (3) For the patient taking a dose 
each of crystalline and protamine zinc insulin before 
breakfast, with or without a dose of crystalline in- 
sulin before the evening meal the diet is divided into 
three equal meals, but a part of the noon meal, 
usually the fruit, is taken at 11 AM and a part of 
the evening meal is held over and taken at bedtime. 
This practice reduces the peak loads at meal times, 
more evenly distributes the intake of carbohydrate 
and aids in preventing hypoglycemic reactions. Pa- 
tients taking a daily dose of globin or histone-zinc 
insulin do best when the insulin is given at least 1 
hour before breakfast and the diet is divided as fol- 
lows : one-fifth for breakfast, two-fifths for the noon 
meal, and two-fifths for the evening meal, with part 
of the evening meal, usually a banana, taken at 3 PM. 
In most cases, further readjustments of the diet may 
be indicated occasionally to meet new conditions. 
g. Sampee Diets. Hospital diets are presented 
below for three types of patients commonly en- 
countered: obese, average, and thin or under- 
nourished : 
(1) Obese diabetic patient, female, aged 45 years, 
height 5 feet 3 inches (157 cm), weight 200 pounds 
(91 kg) standard weight, 63 kilograms. 
Diet: Protein 65 gm 
(Approximately 1 gm per kg of 
standard weight.) 
Carbohydrate HO gm 
Fat 58 §m 
Total calories 1,134 
(18 calories per kg of standard 
weight.) 
(2) Diabetic patient, male, aged 39 years, height 
5 feet 10 inches (177 cm), weight 167 pounds (76 
kg). Standard weight 76 kg. 
Diet: Protein gm 
(Slightly less than 1 gm per kg.) 
Carbohydrate 150 gm 
Fat 111 gm 
Total calories 1,900 
(Approximately 25 per kg.) 
(3) Undernourished adult diabetic female, aged 
21 years, height 5 feet 6 inches (165 cm), weight 105 
pounds (48 kg), standard weight 133 pounds (60 
kg). 
Diet: Protein 60 gm 
(1 gm per kg standard weight.)* 
Carbohydrate 180 gm 
Fat ..151gm 
Total calories 2,100 
(35 calories per kg of standard 
weight.) 
88. Diet Treatment in Complications of Diabetes 
During any acute infections the diet requires some 
modification. The protein component (1 gm per kg 
proper body weight) should not be changed, though 
a lower intake of gm per kg) might be justified 
for a few days only. The daily carbohydrate intake 
is increased over the diet for the uncomplicated dia- 
betic patient by 50 to 150 grams to total 200-300 
grams, but the fat is reduced to 40 or 50 grams a day. 
By these means the caloric requirements are satisfied 
and the danger of ketosis is minimized. Liquid 
nourishment may be all that the acutely ill patient 
can take, and this should consist chiefly of fruit 
juices, skimmed milk, cream, gruel, eggs, ginger ale, 
and glucose. The daily division of the diet will de- 
pend as before upon the plan of insulin administra- 
tion. A satisfactory procedure during the course of 
mild or moderately severe infections is that of divid- 
ing the diet into four equal nourishments given at 
exactly 6 hour intervals. In more severe complica- 
tions and for patients recovering from diabetic coma, 
six equal nourishments are given spaced 4 hours 
apart as shown in schedule at end of this chapter. 
The insulin (crystalline) is likewise divided into four 
or six equal amounts as the case may be and is given 
before each nourishment. The patient’s normal diet 
and insulin dosage is resumed when the acute epi- 
sode subsides. 
89. Insulin 
No attempt will be made here to describe the various 
types of insulin and methods of administration. What 
should be remembered is that diabetic treatment with 
insulin consists in balancing the intake of the drug 
against the blood sugar level. A patient must under- 
stand the danger of omitting his prescribed insulin 
as well as the possibility of taking too much. In 
some emergencies, when a patient who has taken a 
dose of insulin and then misses a meal, a quick source 
of carbohydrate is vital. A lump of sugar or a piece 
of bread may do, but preferably nourishment in 
liquid form can be given over a period of several 
hours. 
90. Training Patient in Diet Computation 
a. The patient must be taught that translating a 
diet prescription into amounts of actual foods actu- 
ally is very simple, although it may appear compli- 
cated. The diabetic diet should be as nearly like the 
normal one as possible. It should be relatively sim- 
ple to plan and to prepare. This will not indicate 
to him that he may eat whatever he desires, but it 
will allow him to adhere to his diet in ordinary life 54 
and not become conspicuous by his abnormality. To 
set up a daily menu plan first for inclusion of the 
prescribed carbohydrate, then plan the protein, and 
finally complete the allotment of calories with fat plus 
adequate amounts of vitamins and minerals. 
b. The diet outline in paragraph 87g(2) above 
would be planned by dividing into thirds the totals 
there given; the result is 50 grams of carbohydrate, 
25 grams of protein, and 37 grams of fat for each 
meal. Various foods are then selected to provide 
these amounts. Under special conditions uneven dis- 
tribution of the diet may be indicated as already dis- 
cussed in this chapter. 
(1) A typical menu for breakfast lists fruit, 
cereal, milk, eggs, toast, butter, cream, and coffee. 
The quota for carbohydrate will be filled first by 
including an adequate serving of cereal, milk, and 
toast. These foods provide 36 grams of carbohy- 
drate. (See the menu below.) The balance, 14 
grams, can almost be made up by adding 100 grams 
of 12 percent carbohydrate fruit. (See table 13B 
of the app.) A slight excess or shortage of the total 
is permissible if the day’s total does not vary more 
than 1 or 2 grams. 
(2) The protein quota is completed next by add- 
ing two eggs, which contain 13 grams of protein, to 
the amount of protein present in the cereal, milk, 
and toast. 
(3) The quota of fat is completed by totaling the 
amount present in the milk and eggs (16 grams), 
adding 20 grams of cream for cotfee (4 grams fat) 
and making up the remainder with butter. One aver- 
age square of butter (2 teaspoons) weighs 10 grams 
and contains about 8.1 grams of fat. Therefore, 17 
grams of fat or 2 pats of butter will complete the 
amount of fat needed for breakfast. This menu can 
easily be varied by substituting the kind of fruit, 
style of eggs, and type of cereal, etc. 
(4) Dinner and supper are planned in the same 
manner. 
91. Diets for Diabetic Children 
a. A satisfactory method of computing diets for 
diabetic children has been recommended by White. 
It is, in general, as follows: 
One thousand calories are allowed for a child 
1 year old and 100 calories are added for each 
year until the completion of growth. The 
maximum for girls should not exceed 2,200 
calories and for boys 2,900 calories. 
b. The diets contain carbohydrate, protein, and fat 
in the following respective gram ratios; 2.0 : 0.9 ; 1.0. 
In other words, for every 2 grams of carbohydrate, 
0.9 grams of protein and 1 gram of fat is prescribed. 
This makes for the utmost simplicity in the actual 
construction of the diets as the prescribed figure for 
carbohydrate is 10 percent of the figure for the total 
calories. For example, in prescribing a diet for a 
boy or girl aged 9 years, 1,800 calories are allowed 
comprising: carbohydrate, 180 grams; fat, 90 grams; 
and protein approximately 80 grams. 55 
Sample menu for diabetics 
Prescription : C = 150 gm.; P = 75 gm.; F = 111 gm.; 
Cal = 1,900 
Breakfast: 
Household 
Measurement 
Amount 
in grams 
CHO 
Pro. 
Fat 
100 
20 
12.0 
16.0 
Cereal, dry 
CUp 
3.0 
Milk, whole 
glass 
100 
5.0 
3.0 
4.0 
Eggs 
2 each 
13.0 
12.0 
Toast, whole wheat 
1 average slice 
30 
15.0 
3.0 
Butter 
2 pats 
20 
17.0 
Cream 
lj£ tb. 
20 
4.0 
Coffee 
Total 
Any amount 
48.0 
22.0 
37.0 
Dinner: 
Household 
Measurement 
Amount 
in grams 
CHO 
Pro. 
Fat 
Broth or bouillon 
Any amount 
Lean roast beef or substitute 
2y2 oz. 
75 
18.0 
5.0 
9% vegetable 
lA cup 
100 
9.0 
6% vegetable 
Yz cup 
100 
6.0 
3% vegetable salad 
A cup 
ISO 
4.5 
Bread, whole wheat 
Yz average slice 
15 
7.5 
1.5 
2Y pats 
27 
22.0 
12% fruit 
100 
12.0 
Milk 
Yz pint 
240 
12.0 
7.0 
10.0 
51.0 
26.5 
37.0 
Supper: 
Household 
Measurement 
Amount 
in grams 
CHO 
Pro. 
Fat 
Any amount 
Lean roast beef or substitute 
2l/2 oz. 
75 
18.0 
5.0 
V2 cup 
100 
9.0 
— 
.... 
V2 cup 
100 
6.0 
.... 
34 cup 
150 
4.5 
.... 
Bread, whole wheat 
Y-2, average slice 
15 
7.5 
1.5 
Butter 
pats 
27 
22.0 
100 
12.0 
Milk 
V2 pint 
240 
12.0 
7.0 
10.0 
51.0 
26.5 
370 
Total for the day 
150.0 
75.0 
111.0 
For computing diabetic diet menus consult tables 13A and 13B of 
the appendix, which classify vegetables according to percentage of 
Most diabetic patients do well, without weighing their food, by 
measuring their diets with household measures, that is, teaspoon, 
tablespoon, cup, and standard helpings, such as one shredded wheat 
biscuit, three strips of bacon, one square of butter, one or two slices 
of bread, etc. Diabetic patients must be taught the equivalent of 
weighed portions in ordinary household measurements. SPECIAL DIET FOR ACUTE COMPLICATIONS OF DIABETES MELLITUS 
Liquid diet (six equal feedings) 
Gram 
Protein, 
Fat 
Carbohydrate 
8 AM: 
(Skimmed milk 
180 
5.3 
9 
-/Cereal gruel (dry wt.) 
20 
3 
16 
[Butter 
6 
5 
Orange juice 
140 
17 
8.3 
5 
42 
12 PM 
(Broth 
120 
0 
0 
0 
Soup- 
Egg 
50 
7 
5 
.Gelatin 
3 
2.5 
.... 
Grape juice 
200 
36 
Lactose 
5 
5 
9.5 
5 
41 
4 PM; 
Ginger ale 
100 
16 
Pineapple juice 
100 
12 
(Skimmed milk 
240 
7 
12.5 
(20 percent cream 
30 
1 
6 
1 
8 
6 
41.5 
8 PM: 
Skimmed milk 
240 
7 
12.5 
Soup- 
Carrot puree 
50 
1.5 
4.5 
Butter 
6 
5 
Grapefruit juice 
270 
24 
8.5 
5 
41.0 
12 AM 
. 
, 
Skimmed milk 
100 
3 
5 
20 percent cream 
30 
1 
6 
1 
(Orange juice 
200 
24 
-| Egg white 
35 
4 
[Glucose 
12 
12 
8 
6 
42 
4 AM: 
Grape juice 
160 
29 
(Skimmed milk 
240 
7 
12.5 
(20 percent cream 
30 
1 
6 
1 
8 
6 
4^.5 
Total 
50.3 
33.0 
250.0 
grams CHAPTER II 
DIETS FOR GENERALIZED METABOLIC DISORDERS 
by at least 10 percent. A double check should be 
made by computing amounts before and after 
cooking. 
Section I. AVITAMINOSES 
92. General 
a. The most frequent cause of nutritional defi- 
ciency disease is a decreased intake of vitamins, 
though many persons develop deficiency diseases be- 
cause of faulty assimilation or because of an ab- 
normally high requirement. Excessive exercise pre- 
cipitates clinical manifestations of deficiency diseases, 
and acute infections and fever place a still greater 
demand for vitamins upon the body. Another con- 
sideration of significance to the Army is that hot, 
tropical climates, coupled with excessive activity, 
raise vitamin requirements, especially of the B group. 
Vitamin deficiencies are corrected by 
(1) The administration of the substances in ade- 
quate amounts to correct the deficiencies. 
(2) The elimination of conditions requiring excess 
requirement for the vitamins. 
(3) The treatment of coexisting diseases. Al- 
though a dramatic therapeutic response follows the 
administration of synthetic vitamins, they cannot re- 
place an adequate diet. Supplementary vitamins 
should be recommended only until an adequate and 
well-balanced diet can be procured and until all evi- 
dences of the deficiencies disappear. 
b. Menus for diets high in a specific vitamin, or 
in all vitamins, may be readily computed by consult- 
ing the basic table of food composition (table 17 in 
the app.), in which are listed the various foods and 
their vitamin content values. Reference should 
also be made to tables I and II. Where dealing 
with exceedingly small quantities, such as indicated 
for the vitamins, it must be remembered that errors 
may easily enter into calculations for large amounts 
of food. As emphasized in chapter 3, vitamin data 
values are approximate only. To be safe in plan- 
ning diets the levels required should be surpassed 
Section II. ACID AND BASE- 
PRODUCING DIETS 
93. General 
Foods utilized by the body may be classified into 
those which are especially base-producing, those 
which produce an acid residue, and those which re- 
sult in a neutral residue. From the standpoint of the 
blood alkali-acid balance, it is important to know 
which foods are predominantly base-producing and 
which are predominantly acid-producing. There is 
some division of opinion about the value of base 
and acid producing diets in the practice of medicine. 
However, for purposes of completeness and for those 
clinicians who find use for them, they have been 
included. 
94. Alkaline Residue (or base-producing) Diet 
Not a small number of clinicians believe thai diets 
predominantly basic have been of value in treating- 
chronic nephritis and other conditions in which a 
mild acidosis is found. In preparing menus for the 
high alkaline diet, foods may be selected from the 
list presented below. In general, fruits and vege- 
tables, with a few exceptions, yield basic elements. 
Neutral residue-producing foods, notably butter, 
cream, olive oil, vegetable fats, lard, cornstarch, sugar, 
and tapioca, may be used if here desired, but not in 
sufficient, quantity to reduce adequate intake of the 
high alkaline foods. If any predominantly acid- 
producing foods are used, they should be limited to 
the minimum, and only those with low acid values 
are permissible. Predominantly base-producing diets 
tend to be low in the B vitamins, hence fortification 
in this respect may be necessary. 
57 58 
BASE-PRODUCING DIET 
predominantly acid-producing foods. The following 
foods, in the amounts designated, must be included 
in the diet daily. 
Food selection 
Food 
Permitted 
Avoid 
Bread, cereals, 
etc 
Cornstarch and tapi- 
oca. 
All others. 
Fruit 
Almonds, apples, ba- 
Prunes, plums, 
nanas, cherry juice, 
coconuts, currants, 
cranberries. 
dates, figs, grape 
juice, grapefruit 
juice, lemons, or- 
anges, peaches, 
pears, pineapple, 
pineapple juice, rai- 
sins, raspberry juice. 
Vegetables 
Asparagus, b r u s s e 1 s 
sprouts, beans, 
dried; beans, lima, 
fresh; beet greens, 
cabbage, carrots, 
cauliflower, celery, 
cucumber, lettuce, 
Corn. 
' 
mushrooms, onions, 
parsnips, peas, dried 
or fresh; potatoes, 
radishes, rutabagas, 
turnips, spinach, to- 
matoes, tomato juice. 
Miscellaneous .. 
Milk, cow’s; molasses, 
chestnuts. 
Acid-Ash Foods 
(Minimum daily amounts) 
I. Cereal—Any one of the following measured serv- 
ings (2 cc excess acid-ash) ; 
Cornflakes 1 cup heaping 
Cornmeal (cooked) y3 cup 
Farina (cooked) y3 cup 
Oatmeal (cooked) y2 cup 
Puffed wheat 1 cup scant 
Puffed rice 1 cup heaping 
Rice (cooked) y? cup scant 
Shredded wheat y2 biscuit 
Amount 
II. Meat—Any two of the following measured 
servings (12 cc each) : 
Beef, loin, med, fat 4" x y2u 
Chicken, broiled one-half 
Chicken, stewed breast or thigh 
plus leg 
Cheese cheddar 1" 
Codfish, fresh, cooked *4 cup 
Frankfurters, large 2 
Halibut 4" x 2" x 1" 
Ham, fresh 4y2" x 3" x 
Heart, beef 2^"x3"xl" 
Kidney, veal y cup 
Lamb, chop 3 med. size 
Lamb, roast 5" x 5" x 
Liver, beef 3" x 6y2" x y>" 
Mackerel, fresh 2" x 4" x 1" 
Oysters, very large 3 
Pork chop, thick 1 
Salmon, fresh 3"x4"x^" 
Salmon, canned y2 cup packed 
Trout 2y2" x 3" x 1" 
Turkey, 2 slices 2" x 3" x y" 
Veal chop 1 
Veal roast 3" x 2y2" x y%" 
White fish 2yy x 3" x 1" 
Amount 
SAMPLE MENU 
Breakfast 
Dinner 
Supper 
Baked apple. 
Orange juice. 
Tomato juice. 
Cream. 
Creamed 
Mashed potatoes. 
Pineapple juice. 
asparagus. 
Butter. 
Bacon. 
Baked potato. 
Creamed spinach. 
Toast, 1 slice. 
Pineapple-lettuce 
Sliced peaches. 
Milk. 
salad, mayon- 
naise. 
Butter. 
Sliced pears. 
Milk. 
Milk. 
95. Acid-Ash Diet 
This diet is employed to furnish an adequate diet 
with a high vitamin content and one in which the 
total acid-ash exceeds the total basic-ash. In addition 
to a careful selection of foods, it is essential that NO 
SALT be used for seasoning, either in cooking or 
at the table. In general, cereals, meats, and fish are 
III. Bread-Whole. Wheat—5 slices (2.2 cc ea.) 
IV. Eggs—two (5.5 cc ea.). Additional eggs may 
also be served in lieu of a meat item from group II 
above. 59 
L• Miscellaneous—any one of the following meas 
ured servings (2 cc) 
cc of 
excess 
basic ash 
Amount 
Macaroni 24 cup 
Spaghetti 24 cup 
Rice 24 cup 
Corn 24 cup 
Plain cake 124" x 124" x 
124" 
Vegetable 
Amount 
Asparagus 24 
Green Peas 24 
Onions 2 
Pumpkins *4 
Turnips 24 
Squash 24 
Radishes 10 
Mushrooms 24 
Cauliflower 24 
String beans 24 
Tomatoes 24 
Cabbage 24 
Tomato juice )4 
Sweet potato 24 
White potato 1 
Lettuce % 
Celery 4 
Cucumber 24 
Rutabagas 24 
Carrots 24 
Beets 24 
Cup 0.8 
Cup 1.3 
Cup 1.5 
Cup cooked 1.5 
Cup cooked 2.7 
Cup mashed 2.8 
2.9 
Cup canned 4.0 
Cup cooked 5.3 
Cup cooked 5.4 
Cup 5.6 
Cup cooked, 1)4 raw .6.0 
Cup 6.2 
Medium size 6.7 
Potato 224" diameter. .7.0 
Head or 16 leaves 7.4 
Stalks or 24 cup 7.8 
Cup sliced 7.9 
Cup mashed 8.5 
Cup 10.8 
Cup 10.9 
Alkaline-Ash Foods 
(Maximum amount permitted) 
Milk: one pint (7.2cc) ; Cream: Y2 CUP (0.3cc) 
and Fruits and Vegetables: not to exceed 25cc from 
list given below: 
(Additional vitamins recommended:) 
Yeast—2 cakes 
Cod liver oil 2 tablespoons: or Haliver oil 2 
capsules before each meal 
Wheat germ—2 tablespoons to be added to 
cereal. 
In addition, the following acid and neutral foods may 
be used as desired: 
Acid foods Neutral foods 
Cranberries* 
Flour 
Plain cookies 
Pastry with cus- 
tard or allowed 
amounts of 
fruit fillings 
English walnuts 
Popcorn—no 
salt 
Unsalted 
peanuts 
Unsalted 
crackers 
Sweet butter 
Candy—no 
chocolate bars 
Cornstarch 
Lard 
Olive oil 
Mayonnaise 
Sugar 
Tapioca 
Tea 
Coffee 
maximum fruit and vegetable al- 
lowances 
cc of 
excess 
basic ash 
Watermelon 224" x 224" x 24" 2.7 
Grapes 24 Cup of 24 grapes 2.7 
Pear 1 Medium 3.6 
Apple 1 Small 3.7 
Grape juice 24 Cup 3.9 
Lemon juice 24 Cup 4.1 
Cherry juice 24 Cup 4.4 
Orange juice 24 Cup 4.5 
Raspberry juice 24 Cup 4.9 
Peach 1 Medium 5.0 
Lemon 1 Medium 5.5 
Banana 24 Cup or >4 large 5.6 
Orange 1 Medium 5.6 
Cherries 24 Cup 6.1 
Apricots 2 Medium 6.8 
Pineapple 24 Cup diced 6.8 
Mushmellon 24 Cup L3 
Rhubarb >4 Cup 86 
Fruit 
Amount 
* The ash of this food is alkaline, but because of contained sub- 
stances which form hippuric acid in the body, they increase the 
acidity of the urine. 
The following list contains a few striking exam- 
ples of foods which must be omitted because of 
their extremely high basic-ash content. 
Almonds 
Beet greens 
Dandelion greens 
Figs 
Molasses 
Olives 
Parsnips 
Raisins 
Spinach 
Dried fruits and vegetables 60 
SAMPLE DIETS 
ACID FORMING 
Equivalents 
Total acid 
Total base 
Per 100 Gm. 
Per 100 Gm. 
Breakfast 
Sliced orange 
Sugar, 2 tsp., 10 gms. 
5.6 
Oatmeal, J/z c. cooked, 15 gms. 
1.8 
Milk, y2 c., 120 gms. 
2.1 
Toast, 2 slices, 60 gms. 
4.2 
Butter, 1 square, 10 gms. 
0 
0 
Eggs, 2100 gms. 
11.0 
— 
— 
Totals 
Lunch, 
17.0 
7.7 
Broiled Hamburg steak, 
2 medium balls, 100 gms. 
12.1 
Stewed corn, c., 100 gms. 
1.8 
with cream, 2 tbsp., 30 gms. 
Lettuce heart, y2 medium, 
0.2 
40 gms. 
2.0 
French dressing, 
1 tbsp., 15 gms. 
Bread, 2 slices, 60 gms. 
4.2 
Butter, 1 square, 10 gms. 
0 
0 
Pear, 1 medium 
3.6 
T otals 
18.0 
6.7 
* 
Dinner 
Roast lamb, 2 slices, 100 gms. 
Cranberry jelly, 
9.6 
1 tbsp., 15 gms. 
Steamed rice, y2 c., 
? 
(30 gms. dry wt.) 
2.8 
Onions, 2 medium, 65 gms. 
0.9 
String beans, Yz c. 
5.4 
Bread, 2 slices, 60 gms. 
4.2 
Butter 1 y2 squares, 15 gms. 
Tapioca pudding made with 
1 egg, c. milk, yA c. 
cream, yc. cooked Tapioca 
(neutral). 2 tsp. sugar 
0 
0 
(neutral) 
3.1 
Totals 
19.7 
6.3 
Total acid 
54.7 
Total base 
20.7 
— 
— 
Balance 
34.0 
Section 111. CALCIUM MODIFICATIONS 
96. High Calcium Diet 
a. General. Calcium in amounts higher than are 
contained in normal diets is indicated in the post- 
operation care of certain large wounds and non- 
healing fractures of the long bones. It is also 
necessary for Parathyroid deficiency, malnutrition, 
in the treatment of rickets, and for the prenatal 
patient and during lactation. The diet is supple- 
mented with vitamin D in the treatment of rickets, 
and there is evidence that vitamin C in liberal 
amounts influences favorably the utilization of cal- 
cium. Diets high in calcium content are employed 
in correcting the acute manifestations of chronic 
lead poisoning. 
h. A high calcium intake is assured by providing 
in the diet foods which are rich in this mineral. 
Milk and cheese are especially valuable in this re- 
spect. Further selection of suitable foods may be 
made by consulting appendix tables 9 and 17 in 
which are listed the foods having a high calcium 
content. 
97. Low Calcium Diet 
This diet is sometimes useful in the later “delead- 
ing” process in chonic lead poisoning. This action 
may be somewhat accelerated by a diet providing 
a high acid residue. Because of danger of too 
rapid mobilization of lead already deposited in the 
bones the diet must be used with caution and only 
under direction of a medical officer. Since ordinary 
drinking water may contain relatively large amounts 
of calcium, patients receiving this form of therapy 
should drink distilled water instead. Selection of 
foods with low calcium contents will be facilitated 
by consulting tables 9 and 17 in the appendix. 
Section IV. KETOGENIC DIETS 
98. General 
a. Ketones are a normal product of fat metabo- 
lism. Their production may be increased greatly 
by reducing the carbohydrate content of the diet. 
An increased metabolism of fat ensues. As these 
processes are increased, the amount of ketones pro- 
duced exceeds the rate of their oxidation to such 
Excess of acid over base equivalent to over 34 cc. normal acid. 
Best to keep over 35 cc. 61 
an extent that they accumulate in the blood and 
appear in the urine. The same effect follows a 
period of fasting. Ketogenic diets expose the 
patient to avitaminosis unless counter measures are 
taken. 
b. The diet prescription, in general, is as follows: 
Total calories: Adults; 35 calories per Kg. of 
body weight. Children; 65 to 70 calories 
per Kg. 
Carbohydrate: 10 to 20 grams daily. 
Protein: Adults; 1 gm. per Kg. Children; 3 
gm. per Kg. 
Pat: Sufficient to provide calories not ac- 
counted for in carbohydrate and protein 
quotas. 
This diet is high in fat content, extremely low in 
carbohydrate, with adequate calories and protein. 
Amount 
Dinner in grams CHO PRO FAT 
Broiled salmon with 90 .. 19.6 11.5 
Lemon butter 20 16.2 
Asparagus tips 100 3.0 
3% Green salad 65 2.0 
French dressing 20 13.0 
Cellu wafers Any amount 
Butter 20 16.2 
Dessert: 
Fresh strawberries in 50 3.0 
D-Zerto 1 serv .. 2.0 
Cream, pastry 50 1.5 1.1 20.0 
Coffee 
Total 
9.5 22.7 76.9 gm 
99. Treatment 
The treatment is initiated by a week of fasting. 
Water, broths, and wafers free of food value are 
allowed. The ketogenic diet is then begun and con- 
tinued for approximately 3 months. With a favor- 
able response, the carbohydrate allowance is gradu- 
ally increased to 50 grams daily. Subsequent in- 
creases of 5 grams of protein and carbohydrate are 
made each month. Appropriate reductions in fat 
are made to keep the total caloric value of the diet 
at the optimum level. 
The ketogenic diet is now used less frequently 
ln treatment for chronic pyelonephritis. It may, 
however, be employed with advantage as a supple- 
ment to other measures for this disease. 
Ketosis produced by alterations in diet has been 
found effective in controlling epileptic seizures in 
children and in very young adults. 
Supper 
Broiled steak 100 .. 20.0 20.0 
Butter 20 16.2 
String beans 65 2.0 
Lettuce 50 1.5 
Mayonnaise 10 7.5 
Cellu wafers Any amount 
Custard: 
One .. 6.5 6.0 
Cream 20% 75 2.3 1.6 30.0 
Saccharine 
Tea Any amount 
Total 5.8 28.1 79.7 
Day’s total 20.6 68.7 232.9 gm. 
* Diet calculated for a male weighing 70 kilograms. 
Section V. LOW PURIN DIET 
KETOGENIC DIET* 
Diet prescription: Protein 70 Gm., Carbohydrate 20 
Cm., Fat 232 Gm. Total Calories 2448. 
100. General 
a. The low purin diet has its field of usefulness in 
the treatment of gout. In this condition there is 
usually to be found an abnormal increase in the uric 
acid content of the blood. Whether this is because 
of retention of uric acid by the kidneys or an in- 
creased production is undecided. Nevertheless the 
source of uric acid will be reduced by employing a 
diet low in, or free from, purins, which are found 
chiefly in meat and fish products. A restriction in 
the total calories is usually indicated also as most 
gouty patients are overweight. The protein allow- 
ance should not exceed 1 gm. per kg. of the standard 
body weight. It is important that the patient be 
Amount 
Breakfast in grams CHO PRO FAT 
Tomato juice 100 3.0 
Eggs, fried Two .. 13.0 12.0 
Bacon 20 .. 3.3 10.0 
Cellu wafers Any amount .. 
Butter 30 .. ... 24.3 
Cream 20% 75 2.3 1.6 30.0 
Coffee Any amount .. 
5.3 17.9 76.3 gm. 62 
trained in the selection of his foods and impressed 
of the necessity of adhering to dietary restrictions 
for the remainder of his life. ,-The practice of con- 
suming abundant quantities of water is to be en- 
couraged. 
C. Foods which contain a moderate amount (up to 
75 mg.) of purin bodies in 100 gm. Asparagus, 
bluefish, bouillon, cauliflower, chicken, crab, eel, 
finnan haddie, ham, herring, kidney beans, lima 
beans, lobster, mushrooms, mutton, navy beans, 
oatmeal, oysters, peas, salmon, shad, spinach, 
tripe, tuna fish, whitefish. 
h. In the following sections are given a Food 
Selection Table and groups of food yielding differ- 
ing amounts of purin bodies. Those in groups A 
and B should be avoided. Following is a sample 
weekly menu for a low purin diet. 
Also whole grain bread and breadstuffs; Graham 
bread, graham crackers, rye bread, rye krisp, whole 
wheat bread. 
Also whole grain cereals: Bran, bran flakes, 
cracked wheat, graham porridge, malt breakfast food, 
bran flakes, rolled wheat, puffed wheat, shredded 
wheat, wheat flakes. 
LOW PURIN DIET 
Food selection 
Food 
Permitted 
Avoid 
Fruit 
All. 
None. 
Vegetables 
All except those listed 
Lentils, spinach, 
in next column. 
peas, beans, 
cauliflower, as- 
paragus, mush- 
rooms, rhubarb. 
Cereal 
All except those in 
All from whole 
next column. 
grain. 
Bread 
All except those in 
All made from 
next column. 
whole grain. 
Soup 
All except those in 
All broths and 
Meat and 
next column. 
those made 
from meat. 
substitutes ... 
Eggs, shad roe, cav- 
Avoid all as listed 
iar, cheese, gelatin, 
milk. 
below. 
Butter 
All. 
None. 
Beverage 
Milk, coffee, tea. 
None. 
D. Foods which contain an insignificant amount of 
purin or no purin: 
1. Beverages: 
Carbonated Coffee 
Chocolate Fruit juices 
Cocoa Tea 
2. Butterf 
3. Breads and breadstuffs (except whole grain 
under list 3) 
Butter thins Rusk 
Corn bread Soda crackers 
Corn sticks Water rolls 
French bread White bread 
Gluten bread Zwieback 
4. Caviar 
5. Cereals (except whole grain under list 3) 
Refined wheat cereal Grits 
Puffed rice Rice flakes 
White cornmeal Rice krispies 
Cornflakes 
6. Miscellaneous cereal products : 
Arrowroot Hominy 
Macaroni Noodles 
Sago Spaghetti 
Tapioca Vermicelli 
7. Cheese of all kindsf 
8. Eggs 
9. Fats of all kinds (but eat in moderation) f 
10. Fruits of all kinds 
11. Gelatin 
12. Milk 
Buttermilk Condensed milk Malted milk 
13. Nuts of all kindsf 
Peanut butterf 
14. Pies (except mincemeat) 
15. Shad roe 
* To calculate the purins of “purin bodies” in a given food the 
purine nitrogen is multiplied by 3: example, 200 gm. of purin 
nitrogen equals 600 gm. of purin bodies, 
t These foods are high in fat. 
PURIN CONTENT OF CERTAIN FOODS* 
A. Foods which contain very large amounts (150- 
100 mg.) of purin bodies in 100 gms. 
Sweetbreads 825 mg. 
Anchovies 363 mg. 
Sardines in oil 295 mg. 
Liver (calf, beef) 160-400 mg. 
Kidney (beef) 200 mg. 
Brains . 195 mg. 
Meat extracts 160-400 mg. 
Gravies Variable 
B. Foods which contain a large amount (75 to 150 
mg.) of purin bodies in 100 gm. Bacon, beef, calf 
tongue, carp, chicken soup, codfish, duck, goose, 
halibut, lentils, liver sausage, meat soups, par- 
tridge, perch, pheasant, pigeon, pike, plaice, pork, 
quail, rabbit, sheep, shellfish, squab, trout, tur- 
key, veal, venison. 63 
16. Sugar and sweets 
17. Vegetables: 
Artichokes Brussels sprouts Endive 
Beet greens Corn Potato : 
Cabbage Cucumber sweet, 
Lettuce Kohlrabi white 
Parsnips Rutabagas Turnips 
Carrots Swiss chard Dandelion greens 
Beets Eggplant Summer squash 
Broccoli Pumpkin String beans 
Celery Sauerkraut 
Okra Tomato 
18. Vegetable and cream soups (to be made with 
allowed vegetables and without meat stock.) 
19. Vitamin concentrates 
20. Cod liver oil 
Halibut oil 
Yeast 
Sample weekly menu for low purin diet—Continued 
Breakfast 
Dinner 
Supper 
Third day 
Grapefruit halves. 
Creamed corn 
Creamed rice soup. 
Cream of wheat. 
soup. 
Escalloped oysters. 
Scrambled egg. 
Egg omelet with 
Squash. 
White toast. 
jelly. 
Braised celery. 
Butter. 
Mashed potatoes. 
Pear and gelatin 
Choice of beverage. 
Broccoli. 
salad. 
Beets. 
Bread—1 slice. 
Bread—1 slice. 
Butter—1 square. 
Butter—1 square. 
Fresh strawberries. 
Fresh fruit. 
Milk. 
Milk. 
Fourth day 
Banana. 
Fruit juice. 
Creamed celery 
Rice flakes. 
Baked whitefish. 
soup. 
Soft cooked egg. 
String beans. 
Baked stuffed 
White toast. 
Turnips. 
tomato. 
Butter. 
Bread—1 slice. 
Hominy grits. 
Choice of beverage. 
Butter—1 square. 
Pineapple and 
Ice cream. 
apricot salad. 
Milk. 
Bread—slice. 
Butter—1 square. 
Jelly roll. 
Milk. 
Fifth day 
Peach halves. 
Creamed potato 
Creamed carrot 
Corn meal mush. 
soup. 
soup. 
Poached egg. 
Baked egg and 
Baked spaghetti 
White toast. 
noodles au 
with tomato 
Butter. 
gratin. 
sauce. 
Choice of beverage. 
Beets. 
Carrots. 
Cabbage. 
Cole slaw. 
Bread—1 slice. 
Hard roll—1. 
Butter—1 square. 
Butter—1 square. 
Fresh fruit. 
Prune whip with 
Milk. 
custard sauce. 
Milk. 
Sixth day 
Orange halves. 
Creamed tomato 
Fruit juice. 
Cream of wheat. 
soup. 
Assorted sliced 
Scrambled egg. 
Roast chicken. 
cheese. 
White toast. 
Rice. 
Baked potato. 
Butter. 
Brussel sprouts. 
Egg and beet 
Choice of beverage. 
Squash. 
salad. 
Celery and olives. 
Bread—1 slice. 
Bread—1 slice. 
Butter—1 square. 
Butter—1 square. 
Fruit gelatin. 
Ice cream. 
Milk. 
Milk. 
| 
Sample weekly menu for low purin diet. 
Breakfast 
Dinner 
Supper 
First day 
Orange halves. 
Cream of wheat. 
Soft cooked egg. 
White toast. 
Butter. 
Choice of beverage. 
Creamed potato 
soup. 
Shad roe. 
Potato puff. 
Stewed tomatoes. 
Swiss chard. 
Bread—1 slice. 
Butter—1 square. 
Fruit cup. 
Milk. 
Creamed carrot 
soup. 
Macaroni and 
cheese. 
Beets. 
Cucumbers in 
vinegar. 
Bread—1 slice. 
Butter—1 square. 
Blueberry pie. 
Milk. 
Second day 
Applesauce. 
Cornflakes. 
Poached egg. 
White toast. 
Butter. 
Choice of beverage. 
Creamed vegetable 
soup. 
Escal loped egg 
plant casserole. 
String beans. 
Whole kernel corn. 
Bread—1 slice. 
Butter—1 square. 
Pear halves. 
Milk. 
Fruit juice. 
Breaded egg cutlet. 
Baked potato. 
Tomato salad. 
Roll—1. 
Butter—1 square. 
Ice cream. 
Milk. 64 
Sample zveekly menu for low purin diet—Continued 
With this improvement in therapy, the need for diets 
low in potassium content has disappeared. Also, the 
salt content of the normal or special diet may be ade- 
quate for these patients, though supplementary 
amounts are sometimes indicated. A small propor- 
tion of patients having chronic adrenal gland insuffi- 
ciency are maintained in relatively good health by 
means of sodium chloride therapy. For these patients, 
exact amounts, usually 3 to 6 grams daily, of sodium 
chloride will be prescribed. For those situations 
where sodium-potassium ratios in the diet are con- 
sidered important, appendix tables 10, 11, and 12 
have been included. 
h. The disturbance in carbohydrate metabolism re- 
sulting from adrenal cortical insufficiency is not cor- 
rected by desoxycorticosterone. For this reason a diet 
high in carbohydrate (Sec. I, Ch. 7) is indicated in 
the treatment of these patients until adequate supplies 
of hydroxycorticosterone—the carbohydrate regulat- 
ing factor—are available for clinical use. Seven to 
eight grams of carbohydrate per Kg. of body weight 
usually suffice with an otherwise adequate diet. Be- 
tween-meal-nourishments are of value, and it is espe- 
cially advisable to give a liberal carbohydrate allow- 
ance at bed time, hoods with slowly available car- 
bohydrate are recommended for this feeding, such 
as sandwiches, cookies, banana, ice cream, and milk. 
Breakfast 
Dinner 
Supper 
Seventh day 
Stewed prunes. 
Creamed potato 
Creamed vegetable 
-Putted rice. 
soup. 
soup. 
Soft cooked egg. 
Macaroni and 
Baked corn 
White toast. 
cheese. 
pudding. 
Butter. 
String beans. 
Grilled tomatoes. 
Choice of beverage. 
Parsnips. 
Braised celery 
Bread—1 slice. 
with peanuts. 
Butter—1 square. 
Cucumber salad. 
Baked apple. 
Bread—1 slice. 
Milk. 
Butter—1 square. 
Sherbet. 
Milk. 
Section VI. DIET IN TREATMENT OF 
ADDISON'S DISEASE 
101. General 
a. A return to a normal electrolyte balance is 
achived for patients suffering from Addison’s disease 
by appropriate treatment with desoxycorticosterone. CHAPTER 12 
SURGICAL DIETS 
102. Pre-Operafive Diet 
General. The object of pre-operative diet therapy 
is to build up the resistance of the patient to with- 
stand the inevitable shock of surgical procedure. 
Naturally the nature of the operation, the condition 
of the patient’s gastro-intestinal system, and the 
number of pre-operative days available all affect the 
dietary plan. Secondarily pre-operative diets must 
prepare patients directly for the operating room, and 
are, therefore, reduced to a minimum to leave little 
residue in the intestine and minimize possible vomit- 
ing. Since all cases differ, each diet must be planned 
directly under supervision of the surgeon. Usually 
a light diet will be ordered the night before the opera.- 
fion. It is better to give only soup, toast, butter, 
dessert and a beverage. In the case of stomach op- 
erations give only broth and fruit juice. Where per- 
foration of the intestinal system is suspected, of 
course nothing should be given. 
c. Carcinoma and Palliative Procedures: 
Follow special gastric routine with few additions 
as tolerated. 
d. Hemorrhoid Cases, Rectal Fissures, and 
Similar Rectal Operations : 
(1) First 48 hours—tea, broth, water and fruit 
juice. 
(2) Third day—add cereal gruel. 
(3) Fourth day—same as 3d. 
(4) Fifth day—add baked apple, baked potato, 
stewed prunes. 
(5) Sixth day—if patient has had a bowel move- 
ment, give a light diet. If not, continue as on the 
5th day until colon functions; then start with light 
diet. 
(6) Seventh day—regular diet. 
e. Colostomies. See colostomy diet. 
/. Gall Bladder Operations. 
(1) Day of operation: 1st, 2d, 3d day—as or- 
dered by medical officer. 
(2) Fourth day—Semisoft diet. Eliminate milk 
and cream. 
(3) Fifth day—Soft diet, Yi pat butter and 
small amount of cream. 
(4) Sixth day—Same as fifth day. 
(5) Seventh day—Light diet. Regular diet. 
Fats restricted. (No gravies, fried food, gaseous 
vegetables, no pastries.) 
g. Thyroid Cases. 
(1) Cold drinks when patient is able to swallow 
them. 
(2) Soft diet when patient is able to take it. 
(3) Advance to regular diet as soon as patient 
wants it. 
h. E.N.T. Patients. 
(1) Tonsil cases—Milk and ice cream evening 
of day of operation. Soft diet with milk toast and 
ground meat until patient is able to swallow with 
some degree of comfort. 
(2) Nasal cases—Milk and ice cream evening 
of day of operation. Increase patient’s diet through 
103. Post-Operative Diet 
After general surgery. The ideal diet restores normal 
nutrition gradually and promptly. Under average 
conditions for normal type patients the schedules be- 
low can be followed. Great variations should be ex- 
pected for battle casualties and all other emergency 
conditions. 
a. Abdominal Cases, including small and large 
intestine: 
(1) First 48 hours—tea, tap water and beef 
broth as tolerated. 
(2) Third day—Surgical, liquids. (See lists 
below.) 
(3) Fourth day—Modified surgical, soft. 
(4) Fifth day—Surgical, soft. 
(5) Sixth day—soft. 
(6) Seventh day—light. 
(7) Eighth day—regular. 
b. Stomach Cases. Removal of polyps, partial 
or total gastrectomy, gastric resection: 
Follow special gastric routine. 
65 66 
soft, light and regular as patient’s condition war- 
rants. 
(3) Eye cases—Liquids after operation, increase 
to light and regular as patient feels better. 
i. Orthopedic Cases. Liquid if patient is not 
nauseated. Soft regular surgical diets as tolerated. 
Breakfast 
Puree peach 
Wheat cereal 
with cream 
and sugar 
Toast 
Butter 
Coffee 
Dinner 
Broth 
Milk toast 
Baked custard 
Tea or milk 
Supper 
Broth 
Oatmeal with 
cream and 
sugar 
Toast 
Butter 
Cherry gelatin 
Tea or milk 
104. Post-Operative Treatment 
The following is a food selection list for the above 
schedules. 
a. Liquids. 
Broths Tea Fruit juices 
Bouillon Coffee Ginger ale 
Beef tea Wheys 
Beef juice Albumin 
Liquid diet should be administered every 2 hours 
from 7 AM to 8 PM. 
b. Semisoft. Useful in transferring ill cases 
from liquid to solid foods. Feedings 6 times daily. 
From 500 to 600 grams at mealtime with 200 cc. 
between meals may be allowed. 
Liquids of all sorts. 
Broth, thickened, strained. 
Soups, thickened, strained. 
Eggs, poached, coddled, soft boiled. 
Poultry and beef jellies. 
Cottage cheese. 
Plain gelatin desserts. 
Fine cereals. 
Oatmeal, strained. 
Tapioca. 
Junket. 
Custards. 
Blanc manges. 
Plain sherbets. 
Plain ice cream. 
(3) Surgical soft diets: 
Add poached eggs and baked potatoes, cottage 
cheese. 
Orange juice Broth Broth 
Wheat cereal Poached egg Baked potato 
with cream on toast Toast 
and sugar Ice cream Butter 
Toast Tea or milk Vanilla pudding 
Butter Tea or milk 
Coffee 
SAMPLE MENUS 
(4) Soft diet: 
Same as medical soft diet. (See par. 54.) 
(5) Surgical light diet: (See par. 55.) 
Same as medical light diet, omitting uncooked 
fruits and vegetables with the exception of oranges 
and grapefruit, and substituting toast for bread. 
(6) Surgical regular diet,: (See sec. II, Ch. 5.) 
Same as light medical diet, with the addition of 
baked ham and roast veal. Bread is used. All gas- 
forming and highly seasoned foods are omitted. 
105. Post-Operative Routine for Gastric Cases 
The following feedings may be used after most 
stomach operations if tolerated. They will also be 
found useful after resection for carcinoma and other 
palliative procedures. In the latter cases coffee, tea, 
broth, fruit juices and carbonated beverages may be 
allowed. A home diet for these patients may be 
more lenient. 
1st Day P.O. gastric diet: (Fourth or fifth post- 
operative day.) 
8:00 AM Weak tea without cream. 
10:00 AM Plain flavored gelatin, no cream. 
12 :00 noon Strained cream soup, f/2 cup. 
3:00 PM Plain flavored gelatin, J2 cup, or 
milk, 100 cc with limewater, 2 
teaspoons. 
6:00 PM Cereal gruel or cream soup, Yi cup. 
2d Day P.O. gastric diet: 
8:00 AM Cereal gruel, cup. 
10:00 AM Plain flavored gelatin with cream, 
or J4 glass milk. 
SAMPLE MENUS 
FOR POST-OPERATIVE DIETS 
After General Surgery: 
(1) Third day post-operative routine: 
Breakfast 
Orange juice 
Toast 
Butter 
Coffee 
Dinner 
Broth 
Toast 
Butter 
Tea 
Supper 
Broth 
Toast 
Butter 
Tea 
(2) Modified surgical soft diet: 
Cooked cereals (except very coarse ones), toast, 
butter, milk and simple desserts. 67 
12:00 noon Strained cream soup, % cup. 
3 :00 PM Plain flavored gelatin with cream 
or Yz glass milk. 
6 :00 PM Cereal gruel, or cream soup, 2/z cup. 
8:00 PM! Plain flavored gelatin with cream 
or y2 glass milk. 
3d Day P.O. gastric diet: 
8:00 AM Cereal gruel, 1 cup. 
10:00 AM Plain flavored gelatin with cream, 
milk and cream, custard or egg 
nog. 
12:00 noon Strained cream soup, 1 cup. 
3 :00 PM Same as 10 ;00 AM. 
6:00 PM Cereal or rice with cream or cream 
soup, 1 cup. 
8:00 PM Same as 10:00 AM. 
4th Day P. O. gastric diet: 
8:00 AM Cereal, cream, sugar — 1 egg, 
poached or soft-cooked — Milk 
or postum. 
10:00 AM Plain flavored gelatin with cream; 
custard, milk and cream, egg 
nog. 
12:00 noon Strained cream soup, melba toast, 
slice, butter >4 square— 
Milk or postum. 
3 :00 PM Same as 10:00 AM. 
6:00 PM Strained cream soup or cereal with 
cream, rice with cream or milk 
toast, melba toast, slice; but- 
ter >4 square. 
8:00 PM Same as 10:00 AM. 
5th Day P.O. gastric diet: 
Same as 4th day with the addition of bland des- 
sert at dinner and bland fruit puree for sup- 
per ; Jd slice melba toast for breakfast. 
6th Day P.O. gastric diet: 
Same as 5th day with addition of potatoes, one 
full slice toast with each meal. Weak choco- 
late milk may also be used as nourishment. 
7th Day P.O. gastric diet: 
Same as 6th day with addition of vegetable 
puree. 
8th Day P.O. gastric diet: 
Same as 7th day. 
9th Day P.O. gastric diet: 
Same as 8th with the addition of cottage cheese 
or egg dish. 
10 and 11th Day P.O. gastric diet: 
Same as 9th day. 
12th Day or Full P.O. gastric diet: 
Same as 11th day with addition of chicken or 
fish. 
14th Day P.O. gastric diet: 
Add 34 glass orange juice to be sipped through- 
out the meal. 
Full P.O. gastric diet: 
8:00 AM 34 glass orange juice—Bland fruit 
—Cereal with cream and sugar 
—1 egg, 1 slice melba toast, but- 
ter—Milk or coffee or tea. 
10:00 AM Nourishment. 
12 ;00 noon Strained cream soup—Meat or sub- 
stitute — Potato — Vegetable 
puree — Bland dessert — 1 slice 
melba toast, butter — Milk or 
coffee or tea. 
3:00 PM Nourishment. 
6:00 PM 1 egg or substitute—Potato or sub- 
stitute—Vegetable puree—Bland 
fruit—1 slice melba toast, but- 
ter—Milk or coffee or tea. 
8:00 PM Nourishment. 
After 6 weeks, tenderloin steak, lamb chops, 
tender roast beef, tender roast lamb and crisp 
bacon may be included. At this time it is no 
longer necessary to puree the vegetables. 
106. Routine for Hemorrhoidectomies, Rectal Fistulas 
and Fissure Cases 
First 24 hours—Hot tea, and hot water. 
Second 24 hours—Surgical liquids: Hot tea, 
beef broth, beef tea, fruit juices. 
Third 24 hours—Oatmeal gruel, fruit juice, 
small pitcher cream, coffee, tea, strained soup. 
Fourth 24 hours—Same as above. 
Breakfast 
Dinner 
Supper 
Orange juice. 
Cereal gruel with 
cream and sugar. 
Coffee. 
Fifth day 
Broth. 
Cereal gruel with 
cream and sugar. 
Fruit juice, 
pineapple. 
Tea. 
Broth. 
Cereal gruel with 
cream and sugar. 
Fruit juice, 
grapefruit. 
Tea or coffee. 
Sixth day 
Stewed prunes. 
Broth or strained 
Broth or strained 
Cooked cereal with 
soup. 
soup. 
cream and sugar. 
Baked potato with 
Buttered rice with 
Fruit juice. 
butter. 
cream and sugar. 
Tea or coffee. 
Baked apple. 
Stewed prunes. 
Fruit juice. 
Tomato juice. 
Tea or coffee. 
Coffee or tea. 
Seventh day 
If bowels have moved give light diet. 68 
Diet outline 
Sample menu 
Breakfast 
Breakfast 
Orange juice 
Ya glass 
Orange juice 
Cereal, bland 
1 serving 
Corn flakes 
Cream 
Vz cup 
Cream 
Bacon 
2-3 strips 
Bacon 
Egg 
1 
Poached egg 
Toast 
1 slice 
Toast 
Butter 
1 square 
Butter 
Coffee if desired 
Coffee 
Dinner 
Dinner 
Meat soup (no veg.) . 
1 serving 
Chicken soup 
Meat or fish 
1 serving 
Lamb chops 
Potato 
1 serving 
Potato in half 
shell 
Gravy 
if desired 
Vegetable puree 
1 serving 
Vegetable puree 
Bread, white or rye.. 
1 slice 
Bread, rye 
Butter 
2 squares 
Butter 
Dessert, bland (no 
Chocolate blanc 
fruit) 
1 serving 
mange 
Cream 
2 tablespoons 
Tea if desired 
Tea 
Supper 
Supper 
Meat or fish 
or 
1 serving 
Roast chicken 
Eggs 
2 
Steamed rice 
1 serving 
Steamed rice 
Bread, white or rye.. 
1 slice 
Bread 
Butter 
2 squares 
Butter 
Dessert, bland (no 
Jelly 
fruit) 
1 serving 
Cottage pudding 
Cream 
2 tablespoons 
Tea if desired 
Tea 
107. Post-Operative Diets Restricted in Residue for 
Colon Cases 
a. Residue-free Liquids. Fruit juices, strained; 
tea; coffee; broth; plain flavored gelatins. 
b. Regular Residue-free Diet (Approx, food 
value, 2300 cal.). 
COLON CASE DIET 
Breakfast 
Fruit juice as desired 
Egg 1 
Arrowroot cookies 2 
Butter 1 square 
Cream 40 percent 4 tablespoons 
Coffee 
9:00 AM 
Candy, 5 ounces, either pure sugar candy or milk 
chocolate without nuts. 
Dinner 
Broth 
Gelatin, plain flavored 2 heaping tablespoons 
Arrowroot cookies 2 
Butter 1 square 
Fruit juice as desired 
Cream 40 percent 4 tablespoons 
Tea or coffee 
3:00 PM 
Fruit juice as desired 
Supper 
Broth 
Steamed rice 2 heaping tablespoons 
Arrowroot cookies 2 
Butter 1 square 
Fruit juice as desired 
Cream 40 percent 4 tablespoons 
Tea or coffee 
When an increased food intake is desired more 
of any of the foods listed above may be given, except 
egg and cream; and the following may be added: 
Wheat cereal 
Cottage cheese 
• Broiled steak 
c. Low Residue Diet (Approx, food value: 
Protein 60 grams; 2000 cal.). 
d. Modified Low Residue Diet. 
To the low residue diet are added the following 
foods: 
Milk 
Bland fruits 
Whole low residue vegetables 
108. Colostomy Diet 
a. The dietary measures for the patient who has 
undergone colostomy must be individualized. For 
a foundation or starting point use the following 
special low residue diet. It is served as soon as the 
colostomy is open and is continued until the stools 
become normal in character and frequency. In 
colostomy diets it is sometimes necessary to limit 
the fluid intake to 4 or 5 glasses (1000 to 1200 cc), 
including tea, coffee and other beverages. It is ad- 69 
visable to have most of the liquid allowance taken 
at mealtime and to allow very little liquid and no 
food between meals. 
b. As soon as the stools become normal in fre- 
quency and consistency the diet and fluid intakes are 
COLOSTOMY DIET—Continued 
Diet outline 
Sample menu 
Supper 
Supper 
Meat or fish 1 serving 
Roast chicken 
or 
Eggs 2 
Steamed rice 1 serving 
Steamed rice 
Bread, white or rye.. 1 slice 
Bread 
Butter 2 squares 
Butter 
Dessert, bland (no 
Jelly 
fruit) 1 serving 
Cottage pudding 
Cream 2 tablespoons 
Tea if desired. 
Tea 
COLOSTOMY DIET 
Diet outline 
Sample menu 
Breakfast 
Breakfast 
Cereal, bland 
1 serving 
Cream of wheat 
Cream 
]/2 cup 
Cream 
Bacon 
2-3 strips 
Bacon 
Egg 
1 
Poached egg 
Toast 
1 slice 
Toast 
Butter 
1 square 
Butter 
Coffee if desired. 
Coffee 
Dinner 
Dinner 
Meat or fish 
1 serving 
Lamb chops 
Potato 
1 serving 
Potato in half 
shell 
Gravy 
if desired 
Bread, white or rye.. 
1 slice . 
Bread, rye 
Butter 
2 squares 
Butter 
Dessert, bland (no 
fruit) 
1 serving 
Chocolate blanc 
mange 
Cream 
2 tablespoons 
Tea if desired. 
Tea 
gradually increased in accordance with the patient’s 
tolerance. Milk, vegetables and fruits are usually 
the first foods to be added. In the beginning the 
low residue vegetables should be chosen and should 
be cooked. Later a greater variety of vegetables, 
both raw and cooked, may be tolerated. In all 
cases, however, it is well to exclude the following: 
cabbage, cauliflower, sprouts, radishes, cucumbers, 
turnips, rutabagas, peppers, onions, sweet corn, 
shelled beans, sauerkraut, melons, rhubarb. 
c. Before the patient leaves the hospital, he is 
carefully taught how to regulate and adjust his diet. 
Some patients find it necessary to adhere quite 
closely to the low residue diet, others are able to 
partake more liberally of fruits and vegetables while 
a few are able to take a full normal diet. CHAPTER 13 
MISCELLANEOUS SPECIAL DIETS AND DIETARY TESTS 
The diet should have wide latitude in variety and be 
modified to meet extenuating circumstances—nota- 
bly anorexia disturbances in digestion, colitis, and 
diarrhea. During acute phases of the disease ap- 
petite vanishes. The patient then needs a general 
fever diet (ch. 8). Afterward when appetite re- 
turns, care should be taken that the patient does not 
overeat. When hemorrhage has occurred it is ad- 
visable to add items such as liver, eggnog and beef 
juice to the diet. 
Section I. TUBERCULOSIS DIET 
109. General 
a. Every attempt should be made to restore tuber- 
culous patients to a normal state of nutrition. They 
should not be allowed to become obese, however. 
The diet should be adequate in protein, fat, carbo- 
hydrate, and minerals and should have a high vita- 
min content. Experience has shown that tuber- 
culous patients tend to be depleted in vitamin C 
(ascorbic acid) and vitamin A. These vitamins, as 
well as vitamin (thiamin), should be provided in 
abundance. It has been conclusively demonstrated 
that vitamin C protects against epithelial injury of 
the alimentary tract. There is evidence that re- 
sistance is lowered by deficiency of protein in the 
diet, and measures should be taken to insure ade- 
quacy of this food element. 
b. Food should be tempting in appearance and 
taste. It must be served frequently—three good 
meals with nourishments between and at bed time. 
Section II. DIETARY MANAGEMENT IN 
CASES OF MAXILLO-FACIAL WOUNDS 
I 10. Methods of Feeding 
The method by which patients suffering from 
maxillo-facial wounds may be fed will depend upon 
the nature and location of the injury. As long as 
liquid nourishment is necessary one of the following 
methods can be used: 
a. Drinking tube. 
b. Spoon feeding. 
c. Food delivered through catheter into posterior 
region of the mouth. 
d. Naso-gastric tube. 
In all cases the objective is to provide ample 
nutrient elements, high calories and palatability. 
SAMPLE TUBERCULOSIS DIET 
Breakfast 
Dinner 
Supper 
Orange juice. 
Noodle soup. 
Hot roast pork 
Wheat cereal. 
T-bone steak. 
sandwich, gravy. 
Scrambled eggs. 
Baked potato with 
Cranberry sauce. 
Broiled bacon. 
butter. 
Asparagus tips. 
Whole wheat toast. 
Peas and carrots. 
Tossed green 
Butter. 
Sliced tomato 
salad, French 
Choice of beverage. 
salad. 
dressing. 
Whole wheat 
Whole wheat 
bread. 
bread. 
Butter. 
Butter. 
Fresh fruit cup. 
Lemon sherbet. 
Milk. 
Oatmeal cookies. 
Nourishment: 
Milk. 
Grapefruit 
juice. 
Fresh fruit. 
Milk. 
DIET SUITABLE FOR PATIENT WITH 
WIRED JAW 
Diet No. 1 Liquid (approx. 2500 calories) 
Breakfast: 
Orange juice 
Strained cereal gruel thinned with cream 
Cocoa 
10:00 AM 
Milk 
70 71 
Dinner: 
Strained cream soup (celery) 
Vegetable cocktail 
or 
Thinned puree (pea) (Green or yellow veg.) 
Eggnog 
2:00 PM 
Orange juice 
Supper: 
Strained vegetable soup 
Beef juice, 
or 
Beef tea, 
or 
Raw liver cocktail 
Fruit milk shake 
8:00 PM 
Milk 
Supplements needed: 
Vitamin C 
Vitamin D 
Diet No. 2 Semisoft (approx. 2600 calories) 
Breakfast: 
Orange juice 
Strained cereal gruel, 
cream 
Soft egg 
Cocoa 
10:00 AM 
Orange juice 
Dinner and Supper: 
Strained cream soup (celery) 
Puree vegetable (pea) 
Soft custard, plain ice cream, plain flavored 
gelatin with cream or pureed fruit. 
Eggnog 
2:00 PM 
Milk 
Supplements needed: 
Vitamin B complex 
Vitamin C 
Vitamin D 
Section III. CHILDREN'S DIETS 
II I. General Requirements 
Diets for children require special consideration. 
They are frequently needed in army station and gen- 
eral hospitals. As they contain more calories and 
a higher protein content per kilogram of body 
weight than do adult diets, each child’s diet may 
be considered a special one. For children between 
2 and 15 years of age, certain requisites deserve 
special consideration. Unless there are definite 
contraindications, the following general guide will 
be followed in the preparation of menus. 
a. Protein, at least three grams per kilo of stand- 
ard body weight. 
b. Total calories, 80-90 per kilo of standard body 
weight. 
c. A normal carbohydrate-fat ratio of approxi- 
mately 3:1. 
d. A daily minimum of the following foods or 
their equivalents should be provided: 
1 quart milk 
1 egg 
4 ounces orange juice 
Whole wheat bread 
Liver once a week. 
112. Ordering Diet 
When ordering a child’s diet, it should be so stipu- 
lated. Also a record of the standard weight for 
the child and a request for any modification of the 
diet should accompany the order, for example: 
Child’s diet, low fat, high carbohydrate: Standard 
weight, 60 pounds. 
113. Food Selection 
a. Most foods used by adults may be eaten by 
children if properly prepared. Menus will be made 
up from the following: 
Bread, cereals, crackers—All. 
Beverages—Milk, cocoa, eggnog, malted milk, 
and ovaltine. 
Cereals—All. 
Eggs—Any form except fried. 
Dessert—Ice cream, plain cakes, puddings, 
cookies, and gelatin. 
Fruit—All full ripe fresh, canned or cooked. 
Meats and meat substitutes—All. 72 
Vegetables—All, if well cooked and not too 
highly seasoned. 
b. Avoid especially pastry, condiments, excessive 
sweets, fried foods, tea, and coffee. 
of test diets have yielded the best results. How- 
ever skepticism is always advisable. Four elimina- 
tion diets are presented in detail. Diet 1 is tried 
first. The menu for Diet 1 illustrates the possibility 
of insuring a fair intake of protein, vitamins, min- 
eral salts, and calories during such a test. The 
general principle in planning these diets is to in- 
clude one or two starches and meats, from two to 
four vegetables and fruits, together with sugar, 
oil, and salt. Comparatively large amounts of oil, 
olive, cottonseed, or maize oil, should be taken on 
salads, and sugar is used freely on fruits and in 
fruit drinks in order to increase the calories. If 
sensitization to one or more foods in Diet 1 shows 
up, similar foods to which the patient is not sensi- 
tive may be substituted from groups 2 and 3. Or 
if no sensitizations show up with Diet 1, items from 
groups 2, 3, and 4 should be added one at a time. 
Diet 3 is used if sensitization to cereals is suspected. 
Diet 4 is planned for the detection of and treatment 
for allergic sensitiveness to all meats. A milk diet 
may be used if the patient is not sensitive to it. 
When symptoms are found to be relieved with the 
exclusive use of milk, other foods may then be 
added gradually, using careful scrutiny for the first 
evidence of abnormal reactions. 
115. Menus for Test Diets 
a. Food selections for elimination diets above can 
be made from the following lists. They are some- 
SAMPLE MENU FOR CHILDREN 
Breakfast 
Dinner 
Supper 
Orange juice. 
Cream soup. 
Sliced chicken 
Cream of wheat. 
Lamb chop. 
with gravy. 
Egg. 
Baked potato. 
Mashed potato. 
Whole wheat toast. 
Buttered string 
Grapefruit, lettuce, 
Butter. 
beans. 
salad. 
Milk or cocoa. 
Bread. 
Bread. 
Butter. 
Butter. 
Applesauce. 
Peach ice cream. 
Milk. 
Milk. 
10:00 AM : Choco- 
3 :00 PM : Fruit 
late milk. 
j uice. 
Graham cracker. 
Cookies. 
Section IV. TEST DIETS FOR FOOD 
ALLERGY 
I 14. General 
The detection of the food or foods to which an 
individual is allergic is not always a simple matter. 
Painstaking questioning of the patient and the use 
ELIMINATION DIETS FOR TESTING FOR FOOD ALLERGY 
Diet 1 
Diet 2 
Diet 3 
Diet 4 
Diet S 
Cereal 
Rice (natural) 
Corn 
Rice 
Rice 
Milk alone for 
Tapioca 
Rye 
the test period 
Bread 
None 
Corn 
None 
Rye rice** 
2-3 quarts a 
pone* 
Rye crisp 
day. 
Meat or fish 
Lamb 
Bacon 
Beef 
Cod, halibut and 
Chicken 
white fish 
Vegetables 
Lettuce 
Squash 
Tomatoes 
Lettuce 
Spinach 
Asparagus 
Celery 
Carrots 
Carrots 
Peas 
String beans 
Peas 
Fruits and jams and 
Artichokes 
Beets 
fruit drinks 
Lemon 
Pineapple 
Grapefruit 
Pineapple 
Pears 
Apricot 
Pears 
Apricots 
Peaches 
Prunes 
Peaches 
Pears 
Miscellaneous 
Sugar 
Sugar 
Sugar 
Sugar 
Olive oil 
Mazola oil 
Wesson oil 
Olive oil 
Salt 
Salt 
Salt 
Salt 
Olives 
Gelatin 
Olives 
(unstuffed) 
Maple syrup 
(unstuffed) 
Maple syrup 
Gelatin 
* Corn pone is made with cornmeal, salt, waiter, and crisco. 
** Rye rice bread: */$ cup rye flour, % cup rice flour, 6 level tsp. 
B. P. (Royal), 4 level tsp. sugar, % tsp. salt, % cup water, l/2 tsp. 
shortening. This recipe is for eight small muffins; if the amounts are 
doubled, a loaf can be made. The bread may be more palatable if 
toasted. Royal baking powder does not contain egg. 73 
times referred to as Rowe Diets after the innovator. 
In general one item would be chosen from each food 
group but more could be provided if the patient 
wishes. Numbers in parentheses refer to recipes that 
follow. 
Fruit: 
Sliced or whole grapefruit; 
canned, fresh or stewed 
peaches ; apricots; pears; 
pineapple or prunes 
Approximate 
amounts 
TEST BREAKFAST MENU 
Diets 1 and 2 (Rowe) 
Note. Chicken fat and meat should come only from 
broilers or roosters. Meat from hens frequently has egg 
protein on it as a result of breaking unlaid eggs in dressing 
them. Breads, muffins and cookies should be made at home 
or by bakers who follow these recipes or similar ones. Rye 
flour especially is apt to be mixed with wheat, and com- 
mercial rye bread practically always contains wheat and 
milk. Cornmeal can be obtained in different degrees of fine- 
ness. 
Beverage: 
(1) Grapefruit (fresh) juice 
or lemonade with sugar as 
desired 
(2) Pineapple juice 
Cereal: 
(1) Boiled brown or polished 
rice or cooked corn meal 
served with apricot, peach 
or prune juice and sugar 
(2) Rice krispies or corn flakes 
served with grapefruit 
juice and sugar or with 
apricot, peach or prune 
juice or maple syrup. 
(3) Cold rice or cornmeal 
fried in Mazola oil or 
bacon or chicken fat 
served with maple syrup 
or Karo corn syrup 
Meat: 
(1) Bacon (mod. crisp) or 
(2) Lamb chops, lamb or 
chicken croquettes (1) 
(3) Lamb kidney fried with 
bacon 
Bread: 
(1) Corn pone (2) 
(2) Corn rice muffins (3) 
(3) Corn rye muffins (4) 
(4) Rice bread (5) 
(5) Rye bread (6) 
(6) Rye crisp 
Jams or Preserves: 
(1) Peach or prune jam 
(2) Apricot or apricot-pine- 
apple jam or preserves 
(3) Grapefruit and lemon 
marmalade 
(4) Pear butter (7) 
Approximate 
amounts 
1 glassful 
Yi cup rice 
3 teaspoons juice 
cup dry flakes 
3 slices 
1 med. chop 
2 muffins 
2 slices toasted 
2 tablespoons 
LUNCH AND DINNER 
Diets 1 and 2 (Rowe) 
Salad: 
(1) Lettuce with apricot, 
peach, pear or pineapple 
with oil dressing or special 
mayonnaise 
(2) Vegetable salad made of 
tomato, carrots, beets, 
asparagus, peas, string 
beans or artichokes with 
oil dressing or special 
mayonnaise 
(3) Sliced tomato or lettuce- 
tomato with oil dressing 
(4) Lemon gelatin with grated 
carrots and crushed pine- 
apple 
Soup: 
(1) Lamb broth, clear or with 
rice, carrot, peas, string 
beans as desired 
(2) Chicken broth, clear or 
with rice, carrot, peas, 
string beans as desired 
(3) Split pea soup 
M eat : 
(1) Lamb served as chops, 
roast, tongue or ' s t e w 
made with lamb, rice, 
corn, carrots, peas, beets 
or string beans 
Approximate 
amounts 
2 halves or slices 
Yi cup mixed 
vegetables; 
1 tablespoon- 
ful oil or 
dressing 
1 cup 
2 med. chops 74 
Approximate 
amounts 
1 broiler or 
equivalent 
4 tablespoon fuls 
1 glassful 
RECIPES FOR TEST DIET ITEMS 
(2) Chicken-roasted, fried, 
broiled, stewed. May be 
rubbed with bacon if de- 
sired or stuffed with rice 
or corn meal 
(3) Thicken gravy or sauces 
with rice flour or corn- 
starch 
Vegetables: 
Spinach, carrot, squash, as- 
paragus, peas, artichokes, 
beets, tomatoes, string 
beans 
Bread: 
Choice of those in breakfast 
Jams or Preserves: 
Choice of those in breakfast 
Dessert: 
(1) Fruit as suggested for 
breakfast 
(2) Rice fruit pudding (8) 
(3) Tapioca fruit pudding (9) 
(4) Corn-rice cookie or rice 
cup cake (10) 
Beverage: 
(1) Grapefruit juice or lemon- 
ade with sugar. Corn dex- 
trose may be used if extra 
carbohydrate is desired 
Chicken croquettes 
1 tablespoon oil or 
chicken fat 
2 tablespoons cornstarch 
Yi cup liquid (chicken 
broth) 
Y cup cooked minced 
chicken 
Salt 
Make a sauce of fat, 
cornstarch and liquid. 
Add the other ingredi- 
ents (Cooked cornmeal 
may be added). Cool, 
shape, dip in rye flour 
or crushed corn flakes. 
Bake in medium oven 
or fry in deep fat. 
1 cup cornmeal 
teaspoon salt 
Boiling water 
1 tablespoon Mazola oil 
Corn pones 
Carefully pour enough 
boiling water onto the 
cornmeal to make a 
stiff mixture, stirring 
constantly. Add oil 
and mix well. Mold 
into oblong “pones” 
and fry in hot skillet 
in enough fat to pre- 
vent sticking. When 
brown on one side, 
turn and brown other 
side. Serve hot. 
Corn and rice muffins 
Yi cup yellow cornmeal 
cup rice flour 
2 tablespoons sugar 
2teaspoons baking 
powder 
3 tablespoons Mazola oil 
Y- cup water 
Mix all dry ingredients 
well, sifting together 
four or five times. Add 
water and oil. Bake in 
hot oven 20 minutes. 
Makes six small 
muffins. 
Note. It is best to use canned, preserved, or fresh cooked 
fruits. Uncooked fruits, other than grapefruit or lemon, 
are more likely to produce allergic reactions than are heated 
fruits. Dried fruits, well cooked, with the exception of 
prunes, are not well tolerated by some patients. Soups may 
be made only with ingredients allowed in the prescribed 
diets. Canned soups and those in restaurants and hotels are 
apt to contain wheat, egg, or other forbidden ingredients. 
Meats must not be cooked or basted with any food, such as 
wheat flour, butter, or spices. Gravies must be thickened 
only with prescribed flours. Gelatin may be incorporated in 
salads and desserts if desired. 
Corn and rye muffins 
Use above recipe but substitute rye flour for rice 
flour. 
Rice bread 
1 cup rice flour 
3 teaspoons baking 
powder 
2 tablespoons bacon fat 
or oil 
1 tablespoon sugar 
C2 teaspoon salt 
cup water 
Sift the dry ingredients. 
Add water and fat. 
Bake in loaf pan in a 
moderate oven. 
Note. Fat used in recipes for greasing pans or shortening 
must only be oil or fat specified in the prescribed diet. Bak- 
ing powder should be Royal or Schillings which contains 
no egg. 75 
Rye-rice bread 
Tomatoes cooked with sugar 
Ys cup rye flour 
Yz cup rice flour 
Y* teaspoon salt 
6 teaspoons sugar 
5 teaspoons baking 
powder 
2 teaspoons olive oil 
1/4 cups water 
Sift all dry ingredients 
together. Add water 
and oil. Bake in a loaf 
pan in a moderate 
oven for 40 minutes. 
Select firm, ripe tomatoes. Remove skins, cut in 
slices and drain an hour or more. For each cup of 
tomatoes add a cup of sugar and boil until thick, 
stirring often. Sliced lemon may be added to the 
tomatoes while cooking. 
Chicken and pineapple salad 
Cut cold chicken, boiled, into cubes and marinate 
for 2 hours in French dressing of oil and white vine- 
gar and salt. Drain well, mix or stir with about one- 
third its volume of diced pineapple and add special 
mayonnaise, thinned with pineapple juice to taste. 
Pear butter 
Select firm, ripe pears. Peel, core and cut into 
rather small pieces. To two cups prepared fruit add 
one cup of sugar. Cook slowly, stirring frequently 
to prevent burning, for two hours or until the mix- 
ture is quite thick. 
Split pea soup 
1 cup green split peas 
3 cups water 
1 tablespoon bacon fat 
Diced bacon (crisp) 
Salt 
Cook peas until they 
form a smooth puree. 
Just before serving 
add salt, bacon fat and 
crisply fried bacon. 
Rice-fruit pudding 
Sauce 
1 cup sugar 
2 tablespoons rice flour 
Vi teaspoon salt 
1/4 cups boiling water 
1 teaspoon lemon juice 
or vanilla 
Mix sugar, salt and 
cornstarch. Add water 
and cook until thick. 
Remove from stove 
and add flavoring. Add 
boiled rice and apri- 
cots or sliced peaches 
and serve warm. Re- 
serve some sauce to 
pour over the pudding. 
116. Diets for Special Allergies 
The following diets may be used when the patient’s 
allergy has been definitely determined. Diets free 
from wheat, milk and eggs respectively are presented 
below. 
WHEAT-FREE DIET 
Tapioca-fruit pudding 
Foods Allowed 
*Foods to Avoid 
2 halves peaches sliced 
1 tablespoon dry tapioca 
2 teaspoons sugar 
/4 cup peach juice and 
water 
Drain peaches and 
sprinkle with one tea- 
spoon sugar. Cook 
tapioca in juice and 
water until it is clear. 
Add remaining sugar 
and salt. Line a bak- 
ing dish with peaches. 
Fill with tapioca and 
bake in a moderate 
oven twenty minutes. 
Beverages. Cocoa, fresh 
or bottled fruit juices, 
mineral or carbonated 
waters 
Breads. Arrowroot cook- 
ies, biscuits or breads 
(made without 
wheat), corn bread, 
corn pone, oatmeal 
muffins, potato muffins, 
rice, rye krisp. 
Cemac. 
Cereals. Barley, barley 
flour, cornmeal, corn- 
starch, potato flour, 
rice flakes, rolled oats, 
salt, tapioca. 
Fats. Butter, meat, poul- 
try or vegetable fats, 
olive or other salad 
oils, oleomargarine. 
Fruits. All kinds, raw, 
canned or plain 
cooked with sugars, 
honey or syrups. 
Meats. All meats may be 
eaten if they are not 
prepared with wheat 
products. Ready-pre- 
pared meats such as 
hamburger, meat loaf 
and sausages should 
not be used as they 
frequently contain 
wheat products as fil- 
lers. 
Milk and its products. 
Butter, buttermilk, 
cheese, cream, ice 
cream, sherbets. 
Rice cup cakes 
73 cup hot water 
1J-2 cups rice flour 
2 level tablespoons short- 
ening 
Ya cup sugar 
Ya teaspoon salt 
3 tablespoons baking 
powder 
1 teaspoon vanilla 
Pour hot water over half 
the flour. Cream sugar 
and shortening and 
add to above mixture, 
beating well. Add the 
other ingredients, mix- 
ing well. Bake in muf- 
fin pans about 20 
minutes in a fairly hot 
oven. 76 
Foods Allowed 
Condiments. Cinnamon, 
cloves, ginger, mint, 
nutmeg, paprika, pi- 
miento, poppy seed, 
salt, vanilla. 
Eggs. Baked, coddled, 
deviled, escalloped, 
hard or soft cooked, 
poached, omelets, 
scrambled and shirred. 
/ 
Nuts. All kinds. 
Olives. Green, ripe or 
stuffed. 
Pastries and other des- 
serts— 
Bavarian cream, char- 
lotte russe, cornstarch 
pudding, fruit gela- 
tins, homemade ices or 
ice creams, oatmeal, 
rice or rye cookies, ta- 
pioca pudding, Indian 
pudding, rye krisp 
pastry. 
Poultry and Game. Do 
not use wheat prod- 
ucts in preparation. 
Sea foods. Use no wheat 
products in prepara- 
tion. 
Soups. Homemade 
cream, meat and vege- 
table soups. Wheat 
products must not be 
used as thickening 
agents. 
*Foods to Avoid 
Miscellaneous. Pop corn, 
potato chips, raisins, 
salad dressings (but 
may be allowed if 
made at home without 
the addition of wheat 
products). 
Beverages. Cereal bever- 
age made from wheat. 
Information as to in- 
gredients may be 
found on can or pack- 
age. 
Breads. Hot breads such 
as muffins, popovers, 
baking powder bis- 
cuits, made with 
wheat products. 
Wheat breads. This 
will include the fol- 
lowing : Corn bread 
(unless made at home 
without use of wheat 
flour), crackers of all 
kinds (this does not 
include Ry-Krisp), 
gluten bread, graham 
bread, pretzels, rye 
bread (unless home- 
made with only rye 
flour), white bread, 
whole wheat bread, 
Zwieback. 
Cereals. All dry or 
cooked cereals made 
from or containing 
whole wheat, farina or 
bran. 
Flour. Wheat flour in any 
form — whole wheat, 
graham, or white or 
any mixture of grain 
flours that may have 
wheat content. 
Hot Cakes. Griddle 
cakes, waffles. 
Pastries and other 
Desserts. Doughnuts, 
pastries of all kinds, 
such as cakes, pies and 
cookies (unless made 
with flours free from 
wheat products). 
Foods Allowed 
Sugars. Brown, granu- 
lated, powdered and 
maple. Homemade 
jellies, jams, preserves 
and candies. 
Vegetables. All kinds, 
canned, cooked or 
raw. Only butter, 
milk and cream should 
be added in prepara- 
tion. 
*Foods to Avoid 
Wheat Products. Bread 
crumbs, buckwheat, 
cracker crumbs, crack- 
er meal, graham flour, 
macaroni, noodles, 
spaghetti, vermicelli, 
white flour, whole 
wheat flour. 
Miscellaneous. Gravies 
and cream sauces 
which are made with 
wheat products, malt 
products, yeast cakes. 
* Special care must be taken to avoid wheat products to thicken 
sauces, gravies, or in preparation of any other foods. 
MILK-FREE DIET 
Foods Allowed 
Hypo-allergic milk. 
Sobee (Soy bean prod- 
uct). 
Cemac. 
Meats. 
Sea Food. 
Game. 
Poultry. 
Eggs. 
Fruits. 
Vegetables. 
Cereals and Cereal 
Products. 
Sugars. 
Jellies. 
Jams. 
Honey, and preserves 
prepared without the 
use of dairy products. 
Beverages—Postum, soft 
drinks. 
Bread—Rye krisp, corn 
pone or others in 
which there are no 
dairy products. 
Candies — Home - made 
with water, such as 
fondant, molasses taf- 
fy, French paste, and 
divinity. 
*Foods to Avoid 
Breads—Breads (unless 
prepared without dairy- 
products). 
Beverages—Chocolate or 
cocoa—as a beverage 
(unless made with 
water), malted milk. 
Candies — Except those 
that do not contain 
dairy products. 
Dishes prepared with 
milk — Escalloped 
dishes, foods prepared 
au gratin, rarebits, 
souffles. 
Milk and other dairy 
products—Butter, but- 
termilk, cheese; con- 
dense, evaporated or 
dried milk; cream, 
curd, ice cream and 
sherbets; milk, whole 
or skimmed; pow- 
dered or malted milk, 
whey. 77 
Foods Allowed 
Fats—Poultry, vegetable 
or meat fats, olive or 
other salad oils. Oleo- 
margarines that con- 
tain no butter fats. 
(Some commercial 
brands are churned in 
milk.) 
Ices—Fruit ices made 
with water (no pre- 
pared brands). 
Meat Soups — Without 
products such as noo- 
dles, that may contain 
dairy products. 
Pastries—Cake or cook- 
ies, pie crust, pud- 
dings and shortcake 
made without dairy 
products. 
Salad Dressings—Made 
without dairy prod- 
ucts, such as French 
dressing. 
Lnsaturated Fats — 
Some cases of eczema 
are benefited by the 
consumption of unsat- 
urated fats such as 
Linseed oil and Ma- 
zda oil. 
*Foods to Avoid 
Pastries and desserts— 
Cakes and cookies 
(containing dairy 
products), custards, 
ice cream, milk or 
cream sherbets, pud- 
dings (made with 
dairy products), hard 
sauces, milk or cream 
sauces. 
Soups—Bisques, chow- 
ders, milk or cream 
soups. 
Miscellaneous — Gravies 
made with milk, cream 
or other dairy prod- 
ucts. Oleomargarine, 
if churned in milk. 
Omelets or scrambled 
eggs (made with any 
of the dairy prod- 
ucts) . 
EGG-FREE DIET 
Foods Allowed 
Cemac. 
Meats. 
Sea food. 
Poultry. 
Game. 
Milk and its products. 
Soups. 
Fruits. 
Vegetables. 
Fats. 
Nuts, 
Sugar. 
Cereals and Cereal prod- 
ucts. 
Breads—Rye krisp, corn 
pone and others in 
which egg has not 
been used in the prep- 
aration, Most breads 
purchased contain egg 
or are brushed with 
egg white to glaze the 
top. 
Ices, ice creams, sherbets 
and candies—Made at 
home without the use 
of eggs, or foods con- 
taining eggs as listed 
herein. 
Pastries — Only those 
containing no eggs. 
Salad dressings — Made 
at home without the 
use of eggs. 
*Foods to Avoid 
Egg Dishes — Baked, 
coddled, creamed, dev- 
iled, escalloped, fried, 
hard or soft cooked; 
omelets, poached, 
scrambled, shirred. 
Egg Recipes—B a k i n g 
powders (most 
brands), boiled dress- 
ings, breaded foods 
(in which the adher- 
ent used has been an 
egg mixture), cakes 
(unless homemade 
without eggs), cookies 
(unless homemade 
without eggs), cus- 
tards, doughnuts, 
dried eggs, dumplings, 
egg drinks, egg sauce, 
egg whips, fritters, 
frostings (unless 
homemade without 
eggs), griddle cakes, 
ice cream (unless 
homemade without 
eggs), macaroni, mac- 
aroons, malted cocoa 
drinks malted milk, 
marshmallows, mayon- 
naise, meringues, noo- 
dles, pretzels, spaghet- 
ti, Spanish cream, 
timbales, waffles. 
*Note. The forbidden foods must not be used for cooking pur- 
poses. In purchasing ready-prepared food products one must be cer- 
tain that they do not contain dairy products. 
*Notc. This list points out the foods most likely to be 
used by mistake. Eggs must not be used to clear soups. 
The utmost caution is important in choosing prepared foods 
to be sure they have no egg content. CHAPTER 14 
OVERSEA HOSPITAL RATION 
117. Definition 
Oversea hospital ration consists basically of the com- 
ponents of the Expeditionary Force Ration which are 
nonperishable (processed, canned, and dehydrated) 
items of foods. Whenever practicable, the nonperish- 
able items may be replaced by either fresh or frozen 
foods, or both. Additional items deemed essential to 
the recovery of the sick and wounded are included 
in the ration. 
118. Use 
Oversea hospital ration is designed for use in any 
oversea theater whenever it appears to be practicable. 
The unnumbered War Department Circular, titled 
“Expeditionary Force Menu No. 1 for Tropical and 
Temperate Areas,” 22 September 1943, is the basis 
for the unnumbered War Department Circular, titled 
“Issue Chart based on Expeditionary Force Menu 
No. 1 for Tropical and Temperate Areas,” 22 Sep- 
tember 1943. Both of these circulars on menus and 
issues are now reprinted as SB 10-44 and SB 10-45 
respectively, 1 April 1944. These bulletins are avail- 
able upon request of units which do not have the cir- 
cular, Oversea hospital ration is based upon the 
foods provided according to the Issue Chart based 
on Expeditionary Force Menu No. 1. Hospitalized 
troops on regular diets will receive basically the same 
menu (Expeditionary Force Menu No. 1) as field 
troops increased by additional food items and quan- 
tities of certain foods. Those on special diets will 
receive a menu designed for their needs from special 
foods prescribed in the Issue Chart. The menu 
should be planned by Medical Department Dietitians. 
There have been, and will be, many instances wherein 
the foods prescribed in the Issue Chart based on 
Expeditionary Force Menu No. 1 will be the only 
foods available for hospital use. Therefore, all mess 
personnel of a hospital should be familiar with the 
amounts of each food which should be issued, the 
type of patient for which each food is intended, and 
preparation of the food. Each of these points will be 
discussed separately, 
119. Food Issue 
The Issue Chart is to be used as a guide, based on 
Expeditionary Force Menu No. 1. The menu covers 
a meal plan for ten (10) days. In interpreting the 
terms used in connection with the Expeditionary 
Force Ration and the oversea hospital ration, it is 
essential to keep three factors in mind. 
a. Foods are planned on the basis of a 10-day 
cycle. 
b. The phrase “ten thousand rations” indicates the 
total quantity of each food provided for one thousand 
(1000) men for the entire ten (10) days. 
c. The ratio of nonhospitalized troops to hospital- 
ized troops is arbitrarily set at 85 to 15. 
The Issue Chart, Based on Expeditionary Force 
Menu No. 1, revised 1 October 1943, has the follow- 
ing columns: 
Requirements in Pounds 
Items 
Unit 
d) 
In units for 100 
men 10 days 
(2) 
For 10,000 rations 
based on Menu No. 1 
(3) 
Additional quantities 
to complete hospital 
rations 
(4) 
Total issues for 
10,000 menu and 
hospital rations 
Example: 
Chicken Boned 
35-oz. Can 
11 Cans 
241 lbs. 
54 lbs. 
295 lbs. 
Column 1 titled “In units for 100 men 10 days” lists 
the quantities of food (in units) required for 1000 
Expeditionary Force Rations (that is “for 100 men 
10 days”), while column 2, titled “For 10,000 rations 
based on Menu No. 1,” converts the units to the 
number of pounds of each item required for (1000) 
one thousand men for the entire 10 days for which 
the Expeditionary Force Menu No, 1 is used. 
It is to be emphasized here that the items and 
quantities listed in column 2 are designed to provide 
78 79 
the foods necessary not only for nonhospitalized 
troops, but also a major portion of the food required 
for hospitalized troops. Column 2 indicates the quan- 
tities of food items sufficient for 850 nonpatient 
troops for 10 days (8500 rations) and for 150 hos- 
pitalized troops for 10 days (1500 rations) or in the 
ratio of 85 to 15. Column 3 lists the items which 
are to be used along with certain amounts from col- 
umn 2 in order to complete the hospital ration. Col- 
umn 4 of the Issue Chart is titled “Total issues for 
10,000 menu and hospital rations” and lists foods for 
1000 troops (hospitalized and nonhospitalized, com- 
bined) for 10 days. 
At the time the Issue Chart was published it was 
expected that hospitalized troops would require the 
various diets as follows; 
85 percent of patients would require Regular diets 
6 percent of patients would require Soft diets 
4 percent of patients would require Liquid diets 
2 percent of patients would require Special diets 
3 percent of patients would require Light diets 
This distribution was established on the basis of 
limited experience. Addtional experience has indi- 
cated that there will be considerable variation in the 
percentages of patients on special diets. 
To compute the amount of food which should be 
issued to hospitals, the following formula may be ap- 
plied to the amount listed for each item in columns 
2 and 3 of the Issue Chart Based on Expeditionary 
horce Menu No. 1 : 
(15 percent of amt. in col. 2 (Based on 15 per- 
cent of total troops strength)) plus (Amt. in col. 
3) =r Total amount for 1500 hospital rations. 
To convert this to amounts needed for 1000 hos- 
pital rations (100 rations for 10 days), divide amount 
obtained above by 1.5 or multiply by the factor .667. 
Application of this formula has been made and re- 
sults are reported in the following oversea hospital 
ration allowance to facilitate understanding of the 
amounts of each food which a hospital should receive 
for 100 patients for 10 days. 
Table 5—Continued 
Items by food groups 
Unit 
Total for 
all patients 
Beef, fresh, roast 
Chicken, boned 
Chili con came without beans 
Hash, corned beef 
Hash, meat and vegetable... 
Luncheon meat 
Sausage, pork 
Sausage, Vienna 
Stew, meat and vegetable.... 
Salmon 
Tuna fish 
6-lb. can 
35-oz. can 
No. 10 can 
5Yt. lb. can 
No. 10 can 
6- can 
2-lb. can 
24-oz. can 
30-oz. can 
1-lb. can 
7- oz. can 
lb. 
lb. 
can 
lb. 
lb. 
lb. 
lb. 
1- can 
lb. 
lb. 
No. 5 can 
5-lb. container 
No. 10 can 
No. 10 can 
No. 10 can 
No. 10 can 
5-lb. can 
5-lb. can 
5-lb. can 
S-lb. can 
lb. 
lb. 
lb. pkg 
2- container 
2 lb. container 
lb. 
lb. 
lb. 
lb. 
3- pkg 
lb. 
lb. 
lb. 
lb. 
Pounds 
55.3 
60.1 
52.0 
77.0 
47.3 
60.0 
106.0 
67.5 
140.6 
48.0 
19.3 
45.2 
34.0 
633.9 
10.0 
1.3 
95.3 
30.5 
9.7 
10.7 
258.5 
4.0 
20.0 
33.8 
63.8 
7.3 
37.7 
5.0 
5.0 
5.0 
3.3 
12.0 
14.0 
5.0 
20.0 
20.0 
130.0 
4.0 
10.0 
1.3 
24.0 
22.0 
10.0 
18.0 
18.0 
Eggs: 
Eggs, dried, whole 
Milk products: 
Cheese, processed, canned... 
Milk, evaporated 
Milk, dry, powdered, whole.. 
Milk, dry, malted 
Butter: 
Butter, stabilized 
Fats, other: 
Lard, war style type 2 
Oil, vegetable salad 
Sugar, sirup and spreads: 
Sugar (4X) 
Sugar, granulated 
Glucose—corn sirup 
Candy, hard 
Apple butter 
Jams, assorted 
Jellies, assorted 
Marmalade 
Dessert powder with starch ; 
Butterscotch 
Chocolate 
Vanilla 
Dessert powder with gelatin 
Cereals: 
Cereals, asst. 1 oz. ind 
Cornmeal 
Cornstarch 
Biscuit, square type C 
Crackers, whole wheat 
Flour, wheat 
Hominy, dehydrated 
Macaroni 
Noodles 
Oats, rolled 
Rice 
Spaghetti 
Wheat, uncooked .. 
Whole wheat, uncooked. . 
Oversea hospital ration allowance*—planned for 1000 
hospital rations (100 rations for 10 days) 
Table 5 
Items by food groups 
Unit 
Total for 
all patients 
Meats, poultry and fish, canned 
Pounds 
Bacon 
lb. 
95.0 
Beef, corned 
6-lb. can 
102.0 
* Items and quantities may be changed in future Issue Charts based 
on Expeditionary Force Menu No. 1. Such changes would necessitate 
corresponding change* in this table. 80 
Table 5—Continued 
Table 5—Continued 
Items by food groups 
Unit 
Total for 
all patients 
Legumes: 
Beans, dry, red, kidney 
lb. 
Pounds 
8.0 
Beans, dry, lima 
lb. 
20.0 
Beans, dry, white 
lb. 
36.0 
Peanut butter 
No. 10 can 
26.3 
Soup, dehydrated navy bean. 
lb. 
38.7 
Soup, dehydrated pea 
lb. 
38.7 
Potatoes, dehydrated: 
Potatoes, diced or julienne.. 
lb. 
38.0 
Potatoes, shreds 
lb. 
9.0 
Potatoes, sweet 
lb. 
21.5 
fVegetables, leafy, green, yellow: 
Asparagus 
No. 10 can 
35.3 
Beans, string 
No. 10 can 
75.8 
Beans, string, puree 
No. 2 can 
4.3 
Cabbage, dehydrated 
lb. 
3.5 
Carrots 
No. 10 can 
19.5 
Carrots, dehydrated 
lb. 
4.0 
Carrots, puree 
No. 2 can 
4.3 
Peas, green 
No. 10 can 
105.0 
Peas, puree 
No. 2 can 
4.3 
Spinach 
No. 10 can 
36.8 
Spinach, puree 
No. 2 can 
4.3 
Vegetables, other than leafy, 
green, yellow: 
Beets 
No. 10 can 
19.5 
Beets, dehydrated 
lb. 
3.5 
Beets, puree 
No. 2 can 
3.1 
Corn 
No. 10 can 
79.5 
Onions, dehydrated, sliced... 
lb. 
2.1 
Sauerkraut 
No. 10 can 
24.8 
Tomatoes: 
Tomatoes 
No. 10 can 
114.8 
Catsup, tomato 
No. 10 can 
27.8 
Juice, tomato 
No. 10 can 
140.7 
Tomato, puree 
No. 10 can 
19.7 
Citrus Fruits: 
Juice, grapefruit 
No. 10 can 
161.3 
Grapefruit 
No. 2 can 
25.0 
Powder, lemon juice, syn.... 
12-oz. can 
9.4 
Fruits, other than citrus: 
Apples 
No. 10 can 
12.0 
Cherries, sour 
No. 10 can 
20.1 
Fruit cocktail 
No. 10 can 
54.0 
Juice, grape 
No. 10 can 
6.7 
Peaches 
No. 10 can 
101.3 
Pears 
No. 10 can 
53.0 
Pineapple, sliced 
No. 10 can 
81.0 
Juice, pineapple 
No. 10 can 
36.8 
Fruits, dehydrated and 
evaporated: 
Apple nuggets, dehydrated.. 
lb. 
4.0 
Items by food groups 
Unit 
Total for 
all patients 
Cranberries, dehydrated 
lb. 
Pounds 
1.0 
Apricots, evaporated 
lb. 
7.0 
Peaches, evaporated 
lb. 
13.7 
Prunes, evaporated 
lb. 
20.7 
Raisins .. . 
lb. 
15.0 
Beverages: 
Cocoa 
lb. 
9.0 
Coffee, R and G 
lb. 
95.3 
Tea 
lb. 
2.1 
Miscellaneous: 
Powder, baking 
lb. can 
7.0 
Bouillon cubes 
ea. 
2.4 
Extract flavoring: 
Lemon tablets 
2-oz. can 
.12 
Vanilla tablets 
2-oz. can 
.04 
Maple sirup tablets 
2-oz. can 
.03 
Pickles, sweet relish 
1-gal. can 
16.0 
Salt 
10-lb. bag 
20.0 
Sauce, concentrated kitchen.. 
12-oz. can 
.25 
Soda, baking 
1 lb. container 
2.0 
Soups, canned: 
Chicken 
10^-oz. can 
7.3 
Mushroom, cream of 
can 
3.3 
Tomato 
can 
5.3 
Tomato, cream of 
can 
5.3 
Spices: 
Cinnamon, ground 
4-oz. container 
.25 
Mustard, powdered 
4-oz. container 
.25 
Nutmeg, ground 
4-oz. container 
.25 
Pepper, black 
1-lb. container 
1.5 
Vinegar, concentrated 
(250 grain) 
qt. bottle 
1.2 
Multivitamin tablets 
ea. 
15.0 
tablets 
In addition to the above the following quantities 
of ingredients are required for the bread formula to 
produce 425 pounds of bread for 1000 rations. 
Ingredients 
Unit 
Quantity 
1000 
rations 
Milk, dry, powdered, skim 
lb. 
6.1 
Lard, war style, type 2 
lb. 
6.1 
Sugar, granulated 
lb. 
7.6 
Flour, wheat 
lb. 
303.6 
Salt 
lb. 
6.1 
Yeast, dehydrated, granulated.. 
lb. 
3.1 
Where special diet cases exceed 15 percent of the 
total number of troops hospitalized, the amounts of 
special items should automatically be increased upon 
the Surgeon’s request to the Quartermaster. In most 81 
cases, a surplus of the items listed for special diets 
should be available because the actual percentage of 
troops hospitalized has been less than the 15 percent 
anticipated. Shipment is based, however, on this 
percentage. The ration scale must be fluid and this 
fact indicates the need for close cooperation between 
the Surgeon and the Quartermaster. A mutual un- 
derstanding of each other’s problem is essential. 
It is believed that the Regular hospital diet is ade- 
quate with respect to the vitamins required for the 
anticipated caloric expenditure level of the patients. 
Patients requiring other hospital diets, however, may 
not eat sufficient quantities of food to provide for an 
adequate vitamin intake. Multivitamin capsules or 
tablets (content = 2500 IU Vit A; 200 IU Vit D; 
1 mgra. thiamin; 1.5 mgm. riboflavin; 10 mgm. nia- 
cin; 37.5 mgm. ascorbic acid) are therefore provided 
as part of the ration for patients on the light, soft, 
liquid, and special diets. For this purpose, multivita- 
min capsules are issued with the hospital ration for 
patients on special diets on the basis of one per per- 
son per day. These capsules are supplied as regular 
issue items and have no connection with issues 
intended for medical treatment. Their use is not 
mandatory and is subject to the decision of the hos- 
pital’s commanding officer. 
120. Nutritional Importance of Certain Items 
a. The flour supplied is enriched and therefore 
contributes a considerable amount of thiamin (vita- 
min BQ in the ration. The allowance for bread on 
this ration is approximately two ounces (slices) per 
man per meal. If the amount of bread called for in 
the menu is not issued, the equivalent pound of 
flour to 1 pound of bread) in flour should be sub- 
stituted and used in cooking products to insure an 
adequate consumption of thiamin. 
b. The lemon powder and the orange powder, 
fortified with ascorbic acid, constitute one of the main 
sources of vitamin C, and contribute approximately 
45 to 50 percent of the total amount in the ration. It 
is important that these items be incorporated in bever- 
ages and foods in such ways that they will be con- 
sumed. Other important vitamin C sources are the 
tomatoes and tomato juice. 
c. Milk (evaporated, powdered, whole, and 
skimmed) is one of the chief sources of calcium and 
riboflavin, and should, therefore, be incorporated in 
the diet in such form that it will be consumed. Pow- 
dered whole milk and evaporated milk are supplied 
for use with cereals. Evaporated milk should be used 
for cooking and in cocoa and coffee. Powdered 
skimmed milk is supplied for use in the bread 
formula. All milk called for in the menu should be 
used daily, if not as a beverage, then in such foods as 
soups, puddings, sauces, pastries and other similar 
foods. 
d. It is important that the liquids from canned 
fruits and vegetables be consumed for their nutritive 
value. Fruitade may be made from mixed fruit 
juices or in combination with lemon juice, synthetic. 
Liquids from vegetables may be used in soups, re- 
placing water in combination with evaporated or 
powdered milk for creaming vegetables; and in vege- 
table cocktails with tomato juice. To the latter a small 
quantity of synthetic lemon juice powder, salt and 
pepper should be added for seasoning. 
e. Dried Eggs. The quantity of dried eggs sup- 
plied in the ration is one of the main sources of iron 
and contributes an appreciable amount of protein, 
vitamin A and riboflavin. It is recommended there- 
fore that they be introduced in the diet in such varied 
ways that will insure adequate consumption. 
/. The canned meats on the ration may, from time 
to time, be supplemented with boneless or carcass 
beef or pork, which, under proper preparation, will 
further increase the thamin (vitamin Bi) content of 
the diet. It should be issued in lieu of corned beef in 
the following proportions: 
Seven (7) ounces boneless beef for five (5) ounces 
corned beef. 
Ten (10) ounces carcass beef for five (5) ounces 
corned beef. 
In the event that fresh pork is available, six (6) 
ounces of fresh boned pork should be issued as a 
substitute for four (4) ounces of canned luncheon 
meat. 
121. Preparation of Non-Perishable Foods (Canned, 
Dehydrated and Dried) 
a. Recipes for dehydrated foods will be found in 
the unnumbered WD circular entitled “Expeditionary 
Force Menu No. 1” and also in TM 10-406 and 
Change 1, thereto, and TM 10-411. All personnel 
having direct supervision of a hospital mess and the 
preparation of foods should study these documents. 
Mess personnel should be thoroughly instructed in 
the preparation of dehydrated and dried foods used 
in the oversea hospital ration. Adequately trained 
cooks should be able to prepare attractive, palatable 
dishes of food from them. Variations in the method 
of preparation are of prime importance if consump- 
tion and nutritional adequacy are to be attained. 
Necessary variations can be accomplished with sur- 
prisingly little additional labor by using standard 
recipes. 82 
b. Dried Eggs: Dried whole egg powder is a 
perishable item of food and therefore should be kept 
cool. Properly prepared according to standard reci- 
pes, this product will be a wholesome, flavorful and 
acceptable dish; poorly prepared, it will be wasted. 
For best results in preparing scrambled egg dishes, 
no more than 25 servings should be prepared in a 
container at one time. Larger batches are difficult 
to reconstitute and cook, and the scrambled eggs will 
be inferior in flavor and texture. The use of season- 
ing, meats, cheeses, and flavorful sauces combined 
with scrambled eggs will bring out the flavor of the 
eggs and, in addition, lend variety to egg dishes. 
Scrambled egg dishes should be removed from the 
range while they are still soft, as the eggs will con- 
tinue to thicken due to the retained heat. Allowing 
any egg to cook to completion over the fire will re- 
sult in an overcooked product of inferior flavor and 
texture. Eggs should be used within an hour after 
they are reconstituted. They should not be held 
overnight. 
It is further recommended that dried whole egg 
powder be served in ways other than as scrambled 
eggs by incorporating them in other dishes. This 
should be done to increase the consumption of this 
product and insure nutritional adequacy. This is 
especially important when the powdered egg product 
is not fresh and consumption of it is poor. Consump- 
tion will be increased by incorporating them in the 
following dishes: beverages, as eggnogs; desserts, as 
puddings, cakes, ice cream, pastries, and custards ; 
meat dishes, as croquettes, meat loaves, meat patties 
and a la king dishes; scalloped vegetables dishes; 
baked potato dishes, as potato puff; salad dressing and 
in cream sauce. 
When making cake the best results are attained 
if the dried whole eggs are sifted with the dry in- 
gredients and liquid added to the milk. 
Since dried whole egg powder contributes gener- 
ously to the nutritive value of the ration, it is highly 
important that it be consumed. There is usually 
little difficulty in getting adequate consumption of the 
fresh product. Small amounts in a wide variety of 
dishes is the rule to follow in order to get adequate 
consumption of dried whole egg powder which has 
been on hand for some time. 
c. Dried Whole Milk: Dried whole milk is perish- 
able and should be kept cool. Because of its high 
calcium and riboflavin content it should be used daily 
in the diet. The following dishes will help to increase 
the consumption of dried powdered milk; milk 
shakes flavored with vanilla, chocolate, coffee, or a 
combination of chocolate and coffee, caramel (cara- 
melizing the sugar before adding to the milk), and 
fruit juices (apricot, pineapple, grape, etc.) ; eggnogs 
flavored with vanilla, chocolate, coffee, mapelene, etc.; 
desserts such as cakes, cookies, cream pies, puddings, 
custards (baked and boiled), ice cream, and milk 
sherbets; soups; hot breads, as pancakes, French 
toast, bread, biscuits, rolls, etc.; cream sauces; scal- 
loped dishes of meat and vegetables; cocoa, in cereals 
and salad dressings. (Table table VI.) 
d. Lemon Powder, Synthetic: Since this item has 
high vitamin C value, it is important to know how to 
use it in the diet in other ways than as lemonade in 
order to have it consumed. Lemon powder can be 
added to fruitades, iced tea, puddings, pies, cakes, 
salad dressings, icings, sauces for desserts, and used 
as a flavoring extract. 
e. Dehydrated cranberries: Cranberries are dehy- 
drated as sliced or whole berries and as powder. 
Large quantities of sugar are needed for some 
dishes containing cranberries, but others require 
very little sugar. Cranberry muffins (made over- 
seas in a cake pan as bread) requires no more sugar 
than the small amount recommended for muffins. 
Use any plain muffin recipe and add cooked, drained 
cranberries to the batter. Cranberry cobbler, 
topped with biscuit or pie crust is another delicious 
dish. Cranberries combined in pie with apple nug- 
gets, raisins, or crushed pineapple are very delicious. 
Dishes such as puddings (using wheat cereal or 
farina) ; sauce, cocktail, salad in combination with 
meats are additional ways in which cranberries can 
be used. 
f. Dehydrated apple nuggets: This item is a very 
palatable product and can be used in many dishes. 
TM 10-406 gives recipes for applesauce, apple pie 
and bread and apple pudding. Adding apple nug- 
gets to meat dishes such as pork, sausages, bacon 
and ham, and vegetable soup will give additional 
interest to the meal. 
g. Dehydrated vegetables; Vegetables are dehy- 
drated in various sizes or forms; sliced, shredded, 
cubed, julienne and powdered, depending upon the 
characteristics of each vegetable and its intended 
use. The dehydrated vegetables included in the 
oversea hospital ration are: beets (cubed and 
julienne), cabbage, carrots (cubed a’nd julienne), 
onion chips, Irish potatoes (cubed, julienne and 
shreds), sweet potatoes (cubed, julienne and sliced), 
turnips (cubed), peas (powdered), and Navy beans 
(powdered). The pea and Navy bean powder be- 
ing used mainly for soups. 
There are many factors which determine the 
palatability, appearance, color and efficiency of re- 
constitution of dehydrated vegetables. This is dis- 
cussed in some detail in TM 10-406. 83 
Servings 
Ingredients 
Directions for mixing 
(Chill, if possible) 
No. 
Size 
Dried Milk 
Water 
Sugar 
Flavorings 
Vanilla 
Other than vanilla 
Milk shake, vanilla 
8 
8 oz. 
8 oz. 
56 oz. 
4 oz. 
1J4 tablets 
Place water in a large pan, sprinkle milk powder and 
sugar on top. Beat with wire whisk until milk powder 
and sugar is dissolved. 
100 
8 oz. 
8.3 lbs. 
534 gal. 
2.2 lbs. 
12 tablets 
Milk shake, coffee 
8 
8 oz. 
8 oz. 
40 oz. 
4 oz. 
16 oz. coffee, brewed 
1. Same as above. 
2. Slowly add chilled brewed coffee to the milk. 
Beat until a foam forms on top. 
100 
8 oz. 
8.3 lbs. 
4 gal. 
2.2 lbs. 
134 gal. coffee, brewed 
Milk shake, choco- 
late 
8 
8 oz. 
8 oz. 
56 oz. 
5 oz. 
134 tablets 
134 oz. cocoa + salt f.g. 
1. Place cocoa, sugar, salt and part of water (1 pt. or 
3 qts.) in sauce pan. Stir until mixture comes to a 
boil. Simmer 10 minutes or until a semi-thick 
chocolate syrup is obtained. Cool. 
2. Add as for coffee milk shake. 
100 
8 oz. 
8.3 lbs. 
5 34 gab 
434 lbs. 
12 tablets 
16% °z- cocoa + 34 
oz. salt 
Milk shake, 
w/fruit juices 
8 
8 oz. 
8 oz. 
36 oz. 
5 oz. 
20 oz. fruit juice 
1. Same as for milk shake, vanilla, using one-half of 
water. 
2. Mix fruit juice with remaining water then slowly add 
to reconstituted milk, beat until a foam forms on 
top. 
3. Add chilled fruit juice just before serving. 
100 
8 oz. 
8.3 lbs. 
334 gal. 
434 lbs. 
2 gal. fruit juice 
apricot, 
grape, 
peach, 
pineapple, 
etc. 
Eggnog, vanilla 
8 
8 oz. 
8 oz. 
56 oz. 
4 oz. 
134 tablets 
1 oz. dried egg + f.g. 
nutmeg 
1. Place one-half of the water in a large pan; sprinkle 
milk and egg powder on top. Add sugar and beat 
vigorously with wire whisk until smooth solution 
is obtained. Add remaining water. 
2. Dissolve vanilla tablets in a small amount of the 
solution: add to mixture. 
100 
8 oz. 
8.3 lbs. 
5 34 gab 
2.2 lbs. 
17 tablets 
1234 oz. dried eggs + 
34 oz. nutmeg 
Note. Eggnog Variations: Use the same ingredients as for milk shake variations, adding dried eggs in the same amount as for eggnog, vanilla. 
Table VI. Dried milk beverages and desserts 84 
Pudding 
Servings 
Ingredients 
Directions for mixing 
No. 
Size 
Dried milk 
Dried eggs 
Sugar 
Salt 
Cornstarch 
Water 
Flavorings 
Vanilla 
Other than vanilla 
Custard, baked 
6 
3 oz. 
2 oz. 
1 OZ. 
2% OZ. 
% tsp. 
1 tbsp. 
17 oz. 
1 tablet 
Sprinkle with nut- 
meg if desired 
1. Mix dry ingredients, milk powder, 
dried eggs, sugar, salt and corn- 
starch. Add boiling water slowly, 
stirring until all lumps are removed. 
Dissolve vanilla tablets in part of 
the water and add to entire mixture. 
2. Pour into buttered baking pan and 
bake in a pari of water in a slow 
oven (275°F.) until firm. 
100 
3 oz. 
33% oz. 
16% oz. 
2% lbs. 
% oz. 
2 oz. 
9 qts. 
8 tablets 
Sprinkle with nut- 
meg if desired 
Custard, boiled 
10 
2 oz. 
2 oz. 
1 oz. 
2 % oz. 
% tsp. 
1 tbsp. 
17 oz. 
1 tablet 
Sprinkle with nut- 
meg if desired 
1. Mix as for baked custard. 
2. Place mixture in double boiler and 
cook until mixture coats a metal 
spoon; stirring constantly. 
3. Remove from range, add dissolved 
vanilla tablets and cool. Serve as 
such or as a sauce over cake, 
gelatine dessert or fruit. 
100 
2 oz. 
20 oz. 
10. oz. 
26% oz. 
H tsp. 
2 oz. 
5% qts. 
6 tablets 
Sprinkle with nut- 
meg if desired 
Custard, variations 
honey custard 
6 
3 oz. 
2 oz. 
1 oz. 
Honey, 
% cup 
% tsp. 
1 tbsp. 
17 oz. 
% tsp. cinnamon 
Add caramelized sugar to water. 
Caramel custard 
6 
3 oz. 
2 oz. 
1 oz. 
Caramel- 
ize 
sugar 
% tsp. 
1 tbsp. 
17 oz. 
1 tablet 
Apricot or peach 
custard 
6 
3 oz. 
2 oz. 
1 oz. 
2% oz. 
% tsp. 
1 tbsp. 
17 oz. 
1 tablet 
s 
1. Place fruit (dried or canned) with a 
little juice in bottom of pan. 
2. Add custard, pouring against a spoon. 
Bake as for baked custard. 
Blanc mange, 
vanilla 
6 
3 oz. 
2 oz. 
2% oz. 
% tsp. 
2 tbsp. 
14 oz. 
1 tablet 
1. Mix dry ingredients, add water 
slowly until mixture is smooth. 
2. Cook over hot water, stirring con- 
stantly until thick and smooth. 
100 
3 oz. 
33% oz. 
2% lbs. 
Yu oz. 
11 oz. 
9 qts. 
8 tablets 
Blanc mange, 
variation: 
Caramel 
6 
3 oz. 
2 oz. 
Caramel- 
ize 
2% oz. 
3d? tsp. 
2 tbsp. 
14 oz. 
1 tablet 
1. Add caramelized sugar to water. 
2. Add cocoa to dry ingredients. 
Chocolate 
6 
3 oz. 
2 oz. 
2% oz. 
y8 tsp. 
2 tbsp. 
14 oz. 
1 tablet 
plus % CUP Cocoa 
Dried milk and dried egg puddings 85 
Pudding 
Servings 
Ingredients 
Directions for mixing 
No. 
Size 
Dried milk 
Dried eggs 
Sugar 
Salt 
Cornstarch 
Water 
Flavorings 
Vanilla ■ 
Other than vanilla 
Coffee 
6 
3 oz. 
2 oz. 
2 Yz OZ. 
% tsp. 
2 tbsp. 
7 oz. 
plus 7 oz. brewed 
Coffee 
3. Same as for Vanilla blanc mange. 
Lemon pudding 
8 
100 
3-4 oz. 
1 oz. 
12 oz. 
4 tbsp,+ 
4 tbsp. 
flour 
16 oz. 
plus 6 tbsp. lemon 
juice & 2 tsp. 
butter 
1. Mix dry ingredients, sugar, flour and 
cornstarch. 
2. Boil qts. of water. Add to dry 
ingredients, stirring constantly. 
3. Stir mixture until it boils and cook 
20 minutes or until mixture is clear 
over hot water. 
4. Remove from range, add reconstituted 
dried eggs (using 1 qt. water, butter 
and lemon juice (reconstituted 
with remaining part of water). 
3—4 oz. 
14 oz. 
8 lbs. 
16 oz. + 
16 oz. 
flour 
S’/io qts. 
plus lemon 
powder & 3 oz. 
butter 
Dried milk and dried egg puddings (Contd.) 86 
Soaking vegetables for a short period of time (20 
to 40 min.) at room temperature will help to make 
a tender product. Long soakage or soaking over- 
night should be avoided, for it results in off-flavored 
products, and, in some cases, complete spoilage. For 
quantities of water to use and length of time to 
soak vegetables, consult TM 10-406 and table VII 
of this manual. 
Table VII. Hydration chart for dehydrated foods and approximate yield in servings of 100 grams of drained cooked food 
I 
11 
Item 
Weights of 
Yield 
in 
Servings 
Weights of 
Yield 
in 
Servings 
Time in preparation 
Dhyd. 
food 
Water 
Dhyd. 
food 
Water 
Hydration 
Cooking 
Apple Nuggets 
4 oz. 
26 oz. 
5.9 
17 oz. 
110 oz. 
25 
0 
30 min. 
Beans, baked 
4 oz. 
12.5 oz. 
2.51 
40 oz.1 
125 oz. 
25 
0 
12-15 min. or until 
tender 
Beets, cubed 
4 oz. 
28 oz. 
4.5 
22%, oz. 
155 oz. 
25 
20-40 min. 
25-35 min. 
Beets, Julienne 
4 oz. 
28 oz. 
5.3 
19 oz. 
133 oz. 
25 
20-40 min. 
25-35 min. 
Cabbage 
4 oz. 
36 oz. 
7 
14%, oz. 
129 oz. 
25 
10-20 min. 
40-55 min. 
Carrots, cubed 
4 oz. 
24 oz. 
5 
20 oz. 
120 oz. 
25 
45 •min. 
10 min. or until tender 
Cranberries (powdered).. 
4 oz. 
56 oz. 
152 
6%oz.2 
93 oz. 
25 
0 
Bring to a boil and boil 
1-2 minutes 
Cranberries (sliced or 
whole) 
4 oz. 
48 oz. 
13.63 
7 J4 oz.3 
88 oz. 
25 
0 
Bring to a boil and sim- 
mer 15 minutes 
Eggs (whole) 
4 oz. 
1024 oz. 
4.34 
23% oz.4 
250 oz. 
25 
0 
Varies with quantity 
Hominy 
4 oz. 
16 oz. 
Milk (whole) 
4 oz. 
28 oz. 
45 
25 oz.5 
175 oz. 
25 
0 
0 
Milk (skim) 
4 oz. 
36 oz. 
4.55 
22% oz.5 
200 oz. 
25 
0 
0 
Onions 
4 oz. 
28 oz. 
5.8 
n%s oz. 
120 oz. 
25 
10-20 min. 
15-25 min. 
Potatoes, white (cubed 
or Julienne) 
4 oz. 
21 oz. 
5.5 
18J4 oz. 
100 oz. 
25 
20-40 min. 
45-40 min. 
Potatoes, white (shreds). 
4 oz. 
13 oz. 
5.9 
17 oz. 
55 oz. 
25 
0 
10-15 min. 
Potatoes, sweet (cubed).. 
4 oz. 
16 oz. 
3.3 
30% oz. 
121 oz. 
25 
20-40 min. 
35-45 min. 
Potatoes, sweet (sliced). . 
4 oz. 
16 oz. 
4.5 
22% oz. 
89 oz. 
25 
20-40 min. 
35-45 min. 
Turnips (Rutabagas).. . . 
4 oz. 
24 oz. 
6.3 
16 oz. 
96 oz. 
25 
20 min. 
45 min. 
1 TM 10-406 figures = 6 oz. (180 gm.) Servings. 
2 4 oz. (120 gms.) Servings of Cranberry juice. 
3 2 oz. (57 gm.) Servings of Cranberry sauce. 
* TM 10-406 figures = 3 oz. (85 gm.) Servings. 
8 7-8 oz. (210-240 gms.) Servings. 
Note. 
1 Mess Kit Cup Water = 24 oz. = 1}4 lbs. 
1 No. 56 Dipper Water = 32 oz. = 2 lbs. 
Weight of Dehydrated food in Measures, consult TM 10-406. 
Dehydrated beets added to dehydrated cabbage 
slaw increases its eye appeal. Harvard beets are 
relished as hot spiced beets. Dehydrated beets are 
also palatable in a mixed vegetable salad. 
Freshly dehydrated cabbage is very satisfactory. 
It retains its green color if not soaked for a long 
period of time. A soaking period of 2 hours will 
be sufficient for salad. Cabbage can also serve as 
a basis for other salads, thus increasing the attrac- 
tiveness of the meal. Tasty dishes, such as scal- 
loped cabbage with or without cheese, baked cabbage 
and tomatoes, cabbage and pork sausages, frank- 
furters and cabbage, can be made. A small amount 
in vegetable soup is good. 
The flavor of dehydrated onions improve the 
palatability of certain dishes. Length of time re- 
quired for reconstituting dehydrated onions can be 
shortened by pouring boiling water over the onions 
and allowing them to soak for 5 minutes instead of 
using cold water and soaking 10 to 20 minutes. 
Onions in soups, meat loaves, croquettes, meat pat- 
ties, stews, meat pies, and fried, creamed or baked 
in combination with pork and bread crumbs are 
some of the ways dehydrated onions can be used. 
Of all the dehydrated vegetables, Irish potatoes 
are used most extensively. Dehydrated potatoes 
may be difficult to distinguish from fresh, if the 
product is fresh and properly prepared. The potato 
shreds are used mainly for soup and mashed pota- 
toes, although potato cakes and potato puffs, using 
dried eggs and dried milk, can be made from potato 
shreds. The cubed and julienne potatoes can aiso 87 
be used for soup and mashed potatoes, but more 
variation can be attained by using them in such 
potato dishes as hashed browned, salad, creamed, 
au gratin, and fried. Julienne potatoes, when fried 
in a small amount of fat, resemble shoestring pota- 
toes made from fresh potatoes. Dehydrated pota- 
toes are not recommended for deep fat frying. 
Sweet potatoes are very satisfactory when used 
in pie, cookies, and pudding with apple nuggets, 
raisins, and pineapple. Candied sweet potatoes, 
soup, fried sweet potatoes as well as baked, mashed 
sweet potatoes with pork sausage and apple nuggets 
are among the many dishes that can be made from 
dehydrated sweet potatoes. 
h. Army Spread: Army spread is a palatable 
product consisting of butter, cheese curd, and skim 
milk. This item can be used in sauces, for butter- 
ing vegetables, and in scrambling eggs. It can be 
used as the fat ingredient in many recipes where 
the flavor of cheese is not objectionable. When 
direct heat is applied to Army spread, alone, it will 
stick to the pan and burn very easily. To melt it 
properly, add one part water to three parts Army 
spread and place over low heat. The resulting mix- 
ture resembles a thin sauce. 
A white sauce made with Army spread is espe- 
cially good if used in a macaroni and cheese dish, 
potatoes au gratin, scalloped cabbage, vegetable cas- 
serole or creamed vegetables. The method of prep- 
aration, however, must be modified so that the 
Army spread is added after the flour and milk have 
been combined. 
i. Canned Roast Beef; Canned roast beef, as 
issued for special diets on the oversea hospital 
ration, is completely cooked in the can. The meat 
is not as compact as corned beef and usually falls 
apart when removed from the can. Therefore, it 
must be handled carefully; vigorous stirring or 
boiling is to be avoided or the finished product will 
be stringy and unappetizing in appearance. Thor- 
ough heating is all that is necessary. Since canned 
roast beef will break up easily it is not necessary to 
use a meat grinder when ground meat is required 
in the recipe. It can be broken up sufficiently by 
hand or by vigorous stirring. The free liquor in 
the can contains the soluble meat extractives and 
should always be utilized for part of the liquor re- 
quired in the recipe. Salt is the only seasoning 
used in canning roast beef so that additional season- 
ing will greatly improve the flavor of dishes in 
which the beef is used. Canned roast beef cannot 
be sliced like corned beef even though chilled. It 
should always be heated before serving. Canned 
roast beef makes excellent meat loaves, meat cro- 
quettes, beef stew, meat pie, chop suey, Spanish 
beef, spaghetti and meat balls, and scalloped beef. APPENDIX 
DIETARY REFERENCE TABLES 
Table No. 
IA. Tables of useful measures and equivalents. 
IB. Pound—kilogram equivalents. 
2. Abbreviations generally used for hospital 
diets. 
3. Average standard weights for men. 
4. Average standard weights for women. 
5. Average standard weights for boys and girls. 
6A. Table for estimating caloric expenditure. 
6B. Caloric expenditure during 2 sample days 
(150 lb. soldier). 
7. Acid-ash forming foods. 
8. Alkaline-ash forming foods. 
9. Foods rich in minerals. 
10. Sodium chloride. 
11. Potassium. 
12. Percentage of potassium and sodium in the 
edible portion of foods. 
13. Carbohydrate percentages in vegetables and 
fruits. 
14. Foods rich in vitamins. 
15. Percentage composition of alcoholic bever- 
ages. 
16. Average servings. 
17. Tables of food composition. 
Table 1A. Tables of useful measures and equivalents 
Fluid 
1 Teaspoon = 5 cc 
1 Mess Kit Spoon.... = 3 Standard teaspoons 
1 Dessert Spoon = 8 cc 
1 Tablespoon = 16 cc = 3 teaspoons 
1 Ordinary Cup =200 cc 
1 Measuring Cup = 250 cc = 8 fluid ounces 
1 Tumbler or Glass. . . =250 cc = 8 fluid ounces 
1 Mess Kit Cup = V/2 pints 
1 No. 56 Dipper =1 qt. 
1 No. 55 Dipper =1 % qt. 
1 Quart =946 cc 
1 Liter = 1.05 qt. = 2.0 -f- pints 
1 Gallon (U.S.) =3.79 liters 
1 Gallon (British) ... = 1.2 U, S. Gallons 
Dry weight 
1 Kilogram = 2.2 pounds = 35.2 ounces 
1 Pound — 453.6 grams = 16 ounces 
1 Ounce = 28 grams 
Table IB. Pound-kilogram equivalents 
1 Kilogram = 2.2 pounds 
To convert pounds to kilograms divide the pounds 
by 2.2 
P ounds Kilograms 
22 10 
25 11 
30 13 
35 16 
40 18 
45 20 
50 22 
55 . 25 
60 27 
65 29 
70 32 
75 34 
85 39 
95 43 
105 48 
110 50 
115 52 
120 55 
125 57 
130 59 
135 61 
140 64 
145 66 
150 68 
155 70 
160 73 
165 75 
170 77 
175 , 79 
180 82 
185 84 
190 86 
195 89 
200 91 
88 89 
Table 2. Abbreviations generally used for hospital diets 
General 
a ante before 
a c ante cibum .... before meals 
ad lib ad libitum as much as desired 
A P as purchased 
q. 2 h every 2 hours 
q. 3 h every 3 hours 
q. 4 h every 4 hours 
Day and night 
R/ Recipe take 
R raw 
s without 
sc scant 
si slice 
sm small 
sq square 
str strained 
stat statim at once, immediately 
sos si opus sit if necessary (Re- 
ferring to only 1 
dose.) 
t or tsp teaspoon 
T or tbsp tablespoon 
tr trace 
wt weight 
wh whole 
Unofficial abbreviations often used on hospital charts 
AC Anti Constipation 
H C High Caloric 
HVHC High Vitamin High 
Caloric 
Ca Cancer 
G I Series Gastro Intestinal 
Test Series 
PI Present Illness 
Pt Patient 
Chemical 
a acid 
Ac a Acetic acid 
Acet Acetone 
al alcohol 
A1 aluminum 
alk alkali 
As arsenic 
Ba barium 
Bis ....bismuth 
cal calorie (large) 
cc cubic centimeter 
Cit a citric acid 
Ca calcium 
C carbon 
b.i.d. or 2 i.d.... Twice a day.... 
q.i.d. or 4 i.d.... Four times a day 
t.i.d ter in die 3 times a day 
Not to be given 
at night 
bk baked 
br brown 
but buttered 
c cum with 
ck cooked 
cn or C canned 
cr creamed 
cu cubed 
dhyd dehydrated 
E P Edible Portion 
enr enriched 
evap evaporated 
fl fluid 
gm gram 
gtts guttae drops 
grated 
kg kilogram 
Eg large 
L Liter 
med medium 
m et n mane et nocte.. day and night 
mg milligram = .001 gm 
mil milliliter = 1 cc 
o d omne die daily—24 hr. period 
o m omne mane every day 
on omne nocte .... every night 
p.r.n Pro re nata .... (As often as 
necessary.) 
p.o per os hy mouth 
p.r per rectum ... .by rectum 
p. post cibum .... after meals 
pc Piece 
q quaqua every 
q. quaqua hora every hour 90 
Cl ....chlorine 
Cu copper 
CHO Carbohydrate 
F Fat 
Fe Iron 
H hydrogen 
Hg mercury 
I iodine 
Int international 
I U International Unit 
K potassium 
Mg Magnesium 
Mn Manganese 
N nitrogen 
Na sodium 
O oxygen 
P phosphorus 
Pb lead 
Pro or P protein 
S sulphur 
Zn zinc 
Table 3. Average standard weights for men 
(without clothing) 
Age, years 
5 ft. 
5 ft. 
2 in. 
5 ft. 
4 in. 
5 ft. 
6 in. 
5 ft. 
8 in. 
5 ft. 
10 in. 
6 ft. 
6 ft. 
2in. 
15 
101 
106 
112 
120 
128 
136 
146 
156 
16 
103 
108 
114 
122 
130 
138 
148 
158 
17 
105 
no 
116 
124 
132 
140 
150 
160 
18 
107 
112 
118 
126 
134 
142 
152 
162 
19 
109 
114 
120 
128 
136 
144 
154 
164 
20 
111 
116 
122 
130 
138 
146 
155 
165 
21 
112 
117 
124 ' 
132 
139 
147 
156 
166 
22 
113 
118 
125 
133 
140 
148 
157 
167 
23 
114 
119 
126 
134 
141 
149 
158 
169 
24 
115 
120 
127 
135 
142 
ISO 
159 
171 
25 
116 
120 
127 
135 
143 
151 
161 
173 
26 
117 
121 
128 
136 
144 
152 
162 
174 
27 
118 
122 
128 
136 
144 
152 
163 
175 
28 
119 
123 
129 
137 
145 
153 
163 
176 
29-30 
120 
124 
130 
138 
146 
154 
166 
178 
31-33 
121 
125 
131 
139 
148 
156 
168 
180 
34-35 
122 
126 
132 
140 
149 
158 
170 
182 
36-37 
123 
127 
133 
141 
150 
160 
172 
184 
38-39 
124 
128 
134 
142 
151 
161 
173 
186 
40-41 
125 
129 
135 
143 
152 
162 
174 
187 
42-43 
126 
130 
136 
144 
153 
163 
175 
188 
44-45 
127 
131 
137 
145 
154 
164 
176 
189 
46-50 
128 
132 
138 
146 
155 
165 
177 
191 
Over 50 
129 
133 
139 
147 
157 
167 
178 
192 91 
7 able 4. Average standard weights for women 
(without clothing) 
Age, years 
4 ft. 
8 in. 
4 ft. 
10 in. 
5 ft. 
S ft. 
2 in. 
5 ft. 
4 in. 
5 ft. 
6 in. 
5 ft. 
8 in. 
5 ft. 
10 in. 
6 ft. 
15 
96 
100 
102 
107 
112 
121 
129 
137 
147 
16 ... 
97 
101 
104 
109 
115 
123 
131 
138 
148 
17 ... 
98 
102 
106 
111 
117 
124 
132 
139 
149 
18 ... 
99 
103 
107 
112 
118 
125 
133 
140 
150 
19 ... 
100 
104 
108 
113 
119 
126 
134 
141 
150 
20 .... 
101 
105 
109 
114 
120 
127 
135 
142 
151 
21-22 ... 
102 
106 
110 
115 
121 
128 
136 
143 
152 
23 ... 
103 
107 
111 
116 
122 
129 
137 
14*5 
152 
24-25 
104 
108 
112 
116 
123 
130 
138 
146 
153 
26-27 
105 
109 
113 
117 
124 
131 
139 
147 
154 
28-29 . 
106 
110 
114 
118 
125 
132 
140 
148 
155 
30 .. 
107 
111 
115 
119 
126 
133 
141 
149 
156 
31-32 
108 
112 
116 
120 
127 
135 
143 
150 
157 
33 . 
109 
113 
117 
121 
128 
136 
144 
151 
157 
34-35 
110 
114 
118 
122 
129 
137 
145 
152 
158' 
36-37 ... 
111 
115 
119 
123 
131 
138 
146 
153 
159 
38 .. 
112 
116 
120 
125 
132 
140 
148 
155 
161 
39 . 
113 
117 
121 
126 
133 
141 
149 
156 
162 
40 .. 
114 
118 
122 
127 
133 
141 
149 
156 
162 
41-42 
115 
119 
123 
128 
134 
142 
150 
157 
163 
43 . 
116 
120 
124 
129 
135 
143 
151 
158 
165 
44-45 
117 
121 
125 
130 
136 
144 
152 
159 
166 
46-47 
118 
122 
126 
131 
137 
145 
153 
160 
168 
48-49 
119 
123 
127 
132 
138 
147 
155 
162 
170 
Over 50 
120 
124 
128 
133 
139 
148 
157 
162 
172 
Table 5. Average standard weights of boys and girls 
(without clothing) 
Boys 
Girls 
Age (years) 
Height 
W eight 
Age (years) 
Height 
Weight 
Birth 
Inches 
20.5 
Pounds 
7.5 
Birth 
Inches 
20.5 
Pounds 
1 . . 
29.5 
21.5 
1 
7 
20 
25 
29.5 
33 
37 
42 
48.5 
56 
61.5 
68 
75 
81.5 
90 
106 
2 
33.5 
26.5 
2 : 
'll. 
3 .. 
36.5 
31 
3 
OJ 
'lA 
4 .. 
39 
34.5 
4 
oo 
5 
42.5 
37.5 
5 
A1 C 
6 ... 
45 
47 
6 
45 
47 
7 
47 
SO 
7 
8 ... 
50 
56.5 
8 
9 
52 
62 
9 
jU 
co 
10 
54 
69 
10 
11 
56 
76.5 
11 
CA 
12 
58 
86 
12 
Jv 
13 
60 
98 
13 
JO 
14 
63 
112 
14 
OU 92 
Table 6A. Table for estimating caloric expenditure 
For appraisal of the caloric adequacy of a ration, 
the following caloric output values (large calories) 
for various military activities have been found to 
be useful. Inasmuch as many of these values have 
been recently checked on soldiers by the Douglas 
bag technique, this table is considered to be gen- 
erally dependable for the average soldier weighing 
150 pounds. All of the values listed (except those 
marked with asterisk) include the formal 10 minute 
rest period in each hour. The unadjusted caloric 
values per hour, if desired, may be computed from 
the values below by subtracting 21, and multiplying 
the remainder by 6/5, 
Activity 
Cals, per hour 
Obstacle course with 396.. . (340) 
rifles 
Obstacle course with 438.. . (393) 
rifles and pack 
values 
where ac- 
tivity con- 
sists of 20 
minute ob- 
stacle 
course and 
30 minute 
march to 
or from 
the course. 
Marches (50-min. march plus 10 min. 
rest) 
Retreat parade 
Field march 
Field march with rifles 
Marching on level with light pack 
(27 lbs.) and rifle (9 lbs.), 50 
minutes of marching and 10 min- 
utes rest, covering 3 miles. 
Field march with rifles and heavy 
pack; as above 
Extended order and maneuvers (activity 
as described) 
Field rushes with full equipment 
(repetition of 5 seconds running, 
10 seconds lying prone). One hour 
consists of (a) 10 minutes march 
to area; (b) 40 minutes rushing 
in which 5 second running fol- 
lowed by 10 seconds lying prone 
is repeated for 40 minutes; 10 
minutes rest at end. 
Creeping and crawling with full 
equipment. One hour consists of 
20 minutes marching, 10 minutes 
resting, minutes creeping, 7y2 
minutes crawling both high and 
low, with 15 minutes of prone 
resting. 
Creeping and crawling as above 
without equipment. 
Obstacle course with light pack and 
rifle. Course lasts about 5 min- 
utes and consists of pit jump, 
hurdles, log crossing, ditch jump, 
maze run, log step climb, ditch 
climb up and down, 12 foot land- 
ing net climb, high tunnel run, log 
ladder up and down, broken field 
run, low tunnel crawl, rope swing, 
high fence climb, one log sitting 
bridge, walking log bridge, and 
171 
289 
338 
410 
455 
415 
405 
305 
380 
Activity Cals, per hour 
Off duty 
Sleeping* 67 
Eating* 7 5 
Off Duty in Area 130 
Clean up 
Inspection 130 
Policing Area 130 
Toilet* 100 
Fatigue details—raking up, etc. 130 
Athletics 
Mass Games 271 
Touch Football 188 
Softball 188 
Volley Ball 188 
Wrestling, by pairs 310 
Boxing, by pairs 310 
Basic training activities 
Calisthenics: Yi hour consists of 15 
minutes standing about between 
exercises, and 15 minutes activity 
including 1 minute running in 
place, 50 side straddle hops, 48 
squat hops, 15 pushups, 50 knee- 
bends, 10 minutes of light arm 
exercise. 
300 
Calisthenics with rifle 396 
Close order drill 255 
Close order drill with rifles 275 
Bayonet drill 201 
Bayonet drill dummies 201 
Hand grenade drill 137 
Manual of arms 171 
Gas mask drill 137 
Rifle marksmanship 171 
Obstacle course 338,. , (293} Respective 93 
Actiznty 
Cals, per hour 
Table 6B. Caloric expenditure during two sample days 
(150 lb. soldier)—Continued 
parapet ditch jump. One hour 
consists of 20 minutes marching, 
2 circuits of course and 20 minutes 
rest. 
Digging fox holes. Two hours con- 
sists of 20 minutes march, 80 min- 
utes of digging (half the time 
spent resting) followed by 20 
minutes break. 
Rifle exercises. hour consists of 
15 minutes of standing about, and 
15 minutes of exercises including 
32 squat hops with rifle above 
head, 36 side lunges with rifle and 
other exercises as in calisthenics, 
but with rifle. 
Time 
Activity 
Caloric 
expenditure 
for indicated 
activity 
(150-lb. 
soldier) 
6:45-11:45 
2d Sample Day—Continued 
Road march (light pack 
and rifle) 
2,050 
11:45-12:00 PM. 
Fatigue duties 
30 
12:00-12:20 .... 
Dinner 
35 
12:20-1:15 
Rest and fatigue duties... 
100 
1:15-4:15 
Road march (light pack 
and rifle) 
1,230 
4:15-5:30 
Fatigue duties 
ISO 
5:30-5:50 
Supper 
35 
365 
5:50-9:30 
Off duty in area 
9:30-5:00 AM.. 
Bed 
525 
Total 
4,805 
240 
450 
Table 6B. Caloric expenditure during two sample days 
(150 lb. soldier) 
Time 
Activity 
Caloric 
expenditure 
for indicated 
activity 
(150-lb. 
soldier) 
1st Sample Day 
5 AM .... 
1st call 
5:10 . . 
25 
5:15-5:45 .. 
Calisthenics 
150 
5:45-6:00 
Rest & fatigue duties 
25 
6:00-6:30 
55 
6:30-7:30 
Calisthenics with rifle... . 
450 
7:30-3:30 .... 
Creeping & crawling with- 
out equipment 
305 
8:30-9:30 
Field march, without pack 
or rifles 
289 
9:30-10:30 
Ohstarle course 
380 
10:30-11:30 .... 
Field march, without pack 
289 
or rifles 
11:30-12:00 PM. 
Rest and fatigue duties... 
50 
12:00-12:45 .... 
Dinner, etc 
85 
12:45-2:45 
Rest and fatigue duties... 
200 
3:45-4:45 .. . 
Boxing and Wrestling.. .. 
310 
5:15-5:30 
Rest and fatigue duties... 
25 
5:30-6:15 
Supper, etc 
85 
6:15-7:15 
Close order drill 
, 255 
7:15-8:15 
Calisthenics with rifle.... 
396 
8:15-9:30 
Fatigue duties 
162 
9:30-5:00 AM.. 
Bed 
525 
Total 
4.061 
1 
2d Sample Day 
5 AM 
1st call 
5:10 .... 
25 
5:15-5:45 
Calisthenics 
150 
5:45-6:00 
Rest and fatigue duties... 
25 
6:00-6:20 
Breakfast 
35 
6:20-6:45 
Fatigue duties 
50 
Table 7. Acid-ash forming foods 
Average servings of some common foods arranged according to 
their excess of acid ash ** 
Grams 
Food 
Household Measure 
Excess 
Acidity in 
cubic 
centimeters 
Normal 
Acid-HC 1 
30 
Bread 
Bread, graham.... 
1 
si. 
2 0 
30 
Bread, rye 
1 
si. 
2 0 
30 
Bread, white 
1 
si. 
2.1 
2.2 
30 
Bread, wh. wheat. . 
1 
si. 
30 
Cereals 
Barley 
3 
T. 
3 12 
30 
Cornflakes 
1 
cup 
1 6 
30 
Farina 
3 
T. 
2 9 * 
30 
Oatmeal, dry 
5 
T. 
3 6 
30 
Macaroni 
4 
T. 
2 9 
30 
Rice, brown 
2 
T. 
2.8 
2.8 
0 9 
30 
Rice, polished 
3 
T. 
10 
Rice, puffed 
H cup 
30 
Shredded wheat. . . 
1 
biscuit 
3 6 
30 
Spaghetti 
4 
T. 
2 9 
10 
Wheat, puffed. . . . 
H 
cup 
1.1 
3.6 
30 
Whole wheat. . . . 
3 
T. 
8 
4 
Crackers 
Graham 
Saltines 
1 
1 
1.0 
0.3 
0.5 
6 
Soda crackers 
1 
30 
Dairy products 
Cheese, cheddar. . . 
1 
piece 
35 
Egg white 
1 
(1'xlJS'xl') 
white 
1.62 
1.7 
50 
Egg whole 
1 
, 
15 
Egg yolk 
1 
yolk 
O . v) 
3.75 94 
Table 7. Acid-ash forming foods—Continued 
Table 8. Alkaline-ash forming foods 
Average servings of some common foods arranged according to 
their excess of acid ash ** 
Average servings of some common foods arranged according to their excess 
of alkaline ash* 
Grams 
Food 
Household Measure 
Excess 
Acidity in 
cubic 
centimeters 
Normal 
Acid-HCl 
30 
Fish 
Codfish (salt) 
1 
oz. 
3.8 
90 
Haddock 
3 
oz. (3"x2Y2"xV) 
7.7 
90 
Halibut 
3 
oz. 
8.37 
90 
Herring, smoked.. . 
3 
oz. 
9.0 
90 
Mackerel 
3 
oz. 
8.4 
30 
Oysters 
2 
m. 
4.53 
90 
Salmon (cooked).. . 
3 
oz. 
9.63 
90 
Salmon, fresh 
3 
oz. 
9.9 
30 
Sardines 
4 
sm. 
3.39 
30 
Smelts 
1 
oz. or 2 fishes 
2.6 
8 
Flour 
Flour, white 
1 
T. 
0.8 
100 
Fruits 
Cranberries 
% 
cup 
* 
100 
Plums 
3 
(1L2" diameter) 
* 
50 
Prunes 
5 
sm. 
* 
15 
Meats 
Bacon 
2 
thick or 3 thin 
90 
Beef 
3 
strips 
oz. 
1.5 
9.0 
90 
Chicken 
3 
oz. 
9.63 
90 
Ham, boiled 
3 
si. 
9.0 
90 
Ham, m. fat 
3 
si. 
90 
Ham, smoked, lean. 
3 
(4y2"x4y2VA") 
si. 
6.7 
90 
Ham, smoked, m. . 
3 
0*H"x4HW) 
si. 
8.7 
90 
Lamb 
Liver 
(4y2"x4y2"xy8") 
(2H"x2 'A'x'A") 
7.5 
9.0 
90 
Pork, lean 
Vi 
" thick 
9.0 
90 
Pork, m. fat 
1 
chop (y2" thick) 
7.5 
90 
Veal 
3 
oz. 
9.8 
28 
Miscellaneous 
Cake, plain 
m 
" cu. 
1.2 
24 
Cookies, sugar 
2 
1.0 
45 
Doughnuts 
1 
3.3 
15 
Mayonnaise 
1 
T. 
0.21 
15 
Peanut butter 
1 
sc. T. 
0.7 
30 
Peanuts 
33- 
35 nuts 
1.2 
30 
Walnuts, English. . 
8-16 
2.2 
100 
Vegetables 
Corn, sweet 
4 
T. 
1.8 
100 
Lentils 
Yi cup, cooked 
5.1 
Grams 
Food 
Household measure 
Excess 
alkalinity 
in cubic 
centimeters 
normal 
alkali-NaOH 
240 
Dairy products 
Buttermilk 
1 cup 
2 T. 
5.3 
0.2 
0.12 
1.38 
5.5 
30 
Cream, m 
30 
Cream, heavy 
2 T. 
30 
240 
Milk, evaporated 
Milk, whole 
2 T. 
1 cup 
1 cup 
240 
Milk, skim 
4.3 
100 
Fruits 
Fresh—5 percent 
Cantaloup 
Yi melon 
M melon 
1 cup 
L2 
7 T. 
7.5 
7.5 
8.5 
100 
Muskmelon 
100 
Rhubarb 
100 
Fresh—10 percent 
Grapefruit 
100 
Lemon juice 
5.6 
4.0 
100 
Orange 
1 m. 
100 
Orange juice 
1 small glass 
1 m. 
5.6 
4.5 
100 
Peach 
100 
Watermelon 
Yi thin si. 
1 sm. 
5.0 
100 
Fresh—15 percent 
Apple 
2.7 
100 
Apricots 
2 (l//8"diam.) 
1 sm. bunch 
1 m. 
3.7 
100 
Grapes 
6.8 
100 
Pear 
2.7 
100 
Pineapple 
1 si. "thick) 
3.7 
100 
Fresh—20 percent 
Banana 
6.8 
100 
Cherries 
25 sm. (sour) 
yi cup 
% stoned 
H cup seeded 
3.6 
30 
Dried—over 20 percent 
Currants 
6.1 
30 
Dates 
1.7 
30 
Raisins 
3.3 
7.1 
100 
Miscellaneous 
Applesauce 
V2 cup 
1 oz. 
1 small glass 
2 heaping T. 
1 heaping T. 
1 T. 
Yu pie (9" diam.) 
30 
Cocoanut 
4.5 
100 
Grape juice 
2.1 
100 
30 
23 
Ice cream, vanilla.... 
Marmalade, orange.. . 
Molasses 
3.9 
0.5 
0.1 
135 
Pie, apple 
13.7 
2.2 
10 
Nuts 
Almonds 
10 nuts 
1.23 
100 
Vegetables 
Fresh—5 percent 
Asparagus 
0.85 
2.7 
100 
100 
Beans, string (cooked). 
Beet greens 
1 serving 
I serving 
1 serving 
1 serving 
4 stalks 
100 
Cabbage 
27.0 
100 
Cauliflower 
6,0 
100 
Celery 
5.3 
7.8 
* These fruits “give rise to hippuric acid which remains unburned, so 
that they increase rather than decrease the acidity of the urine.—’’Sherman, 
Henry C., Chemistry of Food and Nutrition, page 278, Macmillan Co., 
1932. 
** WalIer, Nutritive Value of Foods, George Wahr, Ann Arbor; and 
Stern and Spitz, Food for the Worker, M. Barrows. 95 
Table 8. Alkaline-ash forming foods—Continued 
Table 9. Foods rich in minerals*—Continued 
Average servings of some common foods arranged according to their excess 
of alkaline ash* 
Calcium- 
—Continued 
Excellent 
Good * 
Dandelion greens 
Chicory leaves 
Kale 
Chick-peas, whole seeds 
Milk, whole or skimmed; 
Cottonseed flour 
evaporated, condensed, and 
Crab 
dried 
Cream 
Molasses 
Eggs, whole 
Mustard greens 
Egg yolk 
Orach 
Endive or Escarole 
Sesame seed, whole 
Figs 
Turnip greens 
Kohlrabi 
Watercress 
Leeks 
Lettuce, head or leaf 
Lobster 
Maple Syrup 
Okra 
Oysters 
Parsnips 
Romaine 
Rutabagas 
Sorghum Syrup 
Soybeans, dry or as green 
vegetable 
Soybean flour 
Sweetpotato tops 
Tender greens, see Cabbage, 
Chinese 
Turnips 
Vegetable oyster or salsify 
Chlorine 
Excellent 
Good 
Bread 
Bananas 
Cheese 
Beef, lean 
Clams 
Buttermilk 
Crackers 
Cabbage 
Ham (cured) 
Celery 
Oysters 
Dates 
Pretzels 
Eggs 
Sauerkraut 
Lettuce 
Milk 
Molasses 
Potatoes 
Raisins 
Spinach 
Tomatoes 
Turnip greens 
Cobalt 
Excellent 
Good 
Liver 
Leafy vegetables 
Pancreas 
Legumes 
Seafoods 
Whole grains 
Grams 
Food 
Household measure 
Excess 
alkalinity 
in cubic 
centimeters 
normal 
alkali-NaOH 
100 
Vegetables—Con t d. 
Cucumber 
1 
small 
7.9 
100 
Endive 
1 
serving 
7.4 
100 
Lettuce 
head or 16 
100 
Radishes 
10 
leaves 
7.4 
2.9 
100 
Sauerkraut 
1 
serving 
5.7 
100 
Spinach 
1 
serving 
27.0 
100 
Tomatoes 
1 
m. 
5.6 
100 
Fresh—10 percent 
Beans, string 
1 
serving 
5.4 
100 
Beets 
1 
serving 
10.9 
100 
Brussels sprouts 
1 
serving 
6.0 
100 
Carrots 
1 
serving 
10.8 
100 
Mushrooms • • • • 
4 
large 
4.0 
100 
Onions 
1 
serving 
1.5 
100 
Pumpkin 
1 
serving 
1.5 
100 
Squash, hubbard 
1 
serving 
2.8 
100 
Turnip 
1 
serving 
2.7 
100 
Fresh—15 percent 
Parsnips 
1 
serving 
12.0 
100 
Peas 
1 
serving 
1.2 
100 
Over 20 percent 
Beans, baked 
1 
serving 
6.4 
100 
Beans, lima (cooked).. 
1 
serving 
9.2 
100 
Beans, lima, fresh.... 
1 
serving 
14.0 
30 
Peas, dried (cooked). . 
3 
T. 
1.5 
100. 
Potato, sweet 
1 
sm. 
6.7 
100 
Potato, white 
1 
sm. 
7.1 
* Waller Nutritive Value of Foods, George Wahr, Ann Arbor; and Stern 
and Spitz, Food for the Worker, M. Barrows. 
Table 9. Foods rich in minerals* 
Calcium 
Excellent 
Good 
Amaranth 
Almonds 
Broccoli 
Artichoke, globe or French 
Buttermilk 
Beans, Common or kidney, 
Cabbage, Savoy and 
dry or fresh shelled. Also 
nonheaded 
snap or string 
Cabbage, Chinese, non- 
Beans, lima, fresh shelled 
headed varieties inch 
Burdock roots 
tender-greens 
Cabbage, headed, especially 
Chard 
green 
Cheese, Swiss 
Carrots 
Clams 
Celeriac 
Collards 
Celery 
Cress, garden 
Cheese, cottage 96 
Table 9. Foods rich in minerals*—Continued 
Table 9. Foods rich in minerals*—Continued 
Phosphorus 
Excellent 
Good 
Bran 
Bacon 
Liver 
Bread 
Mushrooms 
Duck 
Nuts 
Egg Yolk 
Shell fish 
Fish 
Grains, whole or embryo 
Copper 
Excellent 
Good 
Barley, whole 
Almonds 
Beans, common or kidney, 
Artichokes, globe or French 
dry shelled 
Bamboo shoots 
Beans, lima, fresh or dry 
Barley, pearled 
shelled 
Beans, mug dry 
Brazil nuts 
Broccoli 
Buttermilk 
Brussels sprouts 
Cheese, Swiss 
Buckwheat flour 
Cottonseed flour 
Cashew nuts 
Cowpeas, or blackeyed peas, 
Celeriac 
dry or fresh-shelled 
Cheese, American or 
Crab 
Cheddar 
Eggs, whole 
Cheese, cottage 
Egg yolk 
Chick-peas 
Fish 
Clams 
Liver, any kind 
Cocoa 
Lobster 
Collards 
Meats, lean or medium fat 
Corn, green, sweet 
(Beef, veal, pork or lamb) 
Cornmeal, whole, ground 
over 12% protein. 
Cress, garden 
Milk, whole or skimmed, 
Dasheens or taros 
evaporated, condensed and 
Hazel nuts and filberts 
dried 
Kohlrabi 
Oysters 
Lentils, dry 
Rice, bran 
Meats, fat (Beef, veal, pork 
Rice, polish 
or lamb) over 6% protein 
Sesame seed 
Millets 
Shrimp 
Oatmeal or rolled oats 
Soybeans, dry or as green 
Orach 
vegetable 
Parsnips 
Soybean flour 
Peanuts 
Water chestnuts 
Peas 
(Trapa sq.) 
Pecans 
Pistachio nuts 
Rice, brown 
Rye flour 
Walnuts 
Wheat flour, graham or 
whole wheat 
Wheat, shredded or puffed 
Wheat; whole, grain, meal, 
or cereals 
Wheat bran 
m 
Wheat germ 
Iodine 
Excellent 
Good 
Cod liver oil 
Vegetables 
Fish 
Cereals 
Iodized salt 
Dairy products and fruits 
Sea foods 
produced on soil which is 
good in iodine content 
Magnesium 
Excellent 
Good 
Beans 
Bananas 
Bran 
Beef 
Brussels sprouts 
Beets 
Chard 
Cabbage 
Clams 
Carrots 
Corn 
Celery 
Nuts 
Cheese 
Oatmeal 
Dates 
Peas 
Figs 
Prunes 
Fish 
Raisins 
Kale 
Spinach 
Macaroni 
Whole grains 
Milk 
Parsnips 
Potatoes 
Raspberries 
Turnip greens 
Manganese 
Excellent 
Good 
Bananas 
Carrots 
Beans 
Eggplant 
Beets 
Leafy vegetables 
Bran 
Nuts 
Celery 
Oysters 
Cucumbers 
Peppers 
Dates 
Raspberries 
Liver 
Rhubarb 
Oatmeal 
T omatoes 
Onions 
Whole grains 
Pancreas 
Peas 
Potassium 
Excellent 
Good 
Bran 
Bananas 
Cheese 
Beets 
Corn 
Carrots 
Eggs 
Celery 
Fish 
Cherries 
Legumes 
Cucumbers 
Liver 
Dates 
Macaroni 
Figs 97 
Table 9. Foods rich in minerals*—Continued 
Table 9. Foods rich in minerals*—Continued 
Potassium—Continued 
Sodium—Continued 
Excellent 
Good 
Meat 
Grapes 
Milk 
Green, leafy vegetables 
Nuts 
Onions 
Oatmeal 
Peaches 
Prunes 
Pears 
Raisins 
Potatoes 
Seafood 
Pineapples 
Whole grains 
Rhubarb 
Yeast 
Spinach 
Strawberries 
Tomatoes 
Turnips 
Excellent 
Good 
Cheese 
Bran 
Clams 
Cantaloupes 
Crackers 
Carrots 
Oysters 
Cauliflower 
Wheat germ 
Celery 
Whole grains 
Eggs 
Kale 
Legumes 
Milk 
Nuts 
Oatmeal 
Prunes 
Pumpkins 
Radishes 
Raisins 
Spinach 
Turnips 
Whole grains 
Iron 
Excellent 
Good 
Apricots, dried 
Barley, whole 
Beans, common or kidney, 
Brains 
dry shelled 
Beans, snap or string 
Beet greens 
Broccoli 
Broccoli leaves 
Brussels sprouts 
Chard 
Cabbage greens or outer 
Cowpeas, or blackeyed peas, 
leaves 
dry or fresh shelled 
Cane sirup 
Dandelion greens 
Collards 
Eggs, whole 
Cornmeal, whole ground 
Egg yolk 
Dates 
Heart 
Dock or sorrel 
Kale 
Endive or escarole 
Kidney 
Figs, dried 
Lentils, dry 
Lettuce, leaf lettuce only 
Liver, any kind 
Meats, fat (Beef, veal, pork, 
Meats, lean or medium fat 
or lamb) over 10% protein 
(Beef, veal, pork or lamb) 
Oatmeal or rolled oats 
over 15% protein 
Peas, fresh or dried, whole 
Molasses 
seeds 
Mustard greens 
Poultry, light meat 
New Zealand spinach 
Prunes, dried 
Oysters 
Raisins, seedless, inch 
Peaches, dried 
currants 
Poultry, esp. dark meat 
Rye flour, whole 
Shrimp 
Vegetable oyster or salsify 
Sorghum sirup 
Wheat flour, graham or 
Soybeans, dry or as green 
whole wheat 
vegetable 
Wheat whole; grain, meal 
Spinach 
or cereals 
Tongue 
Turnip greens 
Watercress—wheat bran 
Excellent 
Good 
Bran 
Bread 
Cheese 
Broccoli 
Cocoa 
Brussels sprouts 
Eggs 
Cabbage 
Fish 
Chocolate 
Legumes 
Corn 
Meat, lean 
Dates 
Nuts 
Figs 
Oatmeal 
Kale 
Shellfish 
Macaroni 
Yeast 
Milk 
Onions 
Potatoes 
Rutabagas 
Spinach 
Watercress 
Whole grains 
Sulfur 
Zinc 
Excellent 
Good i 
Beans 
Beets 
Dandelions 
Broccoli 
Lentils 
Cabbage 
Liver 
Carrots 
Oysters 
Fish 
Pancreas 
Pineapple 
Peas 
Potatoes 
Spinach 
Watercress 
Sodium 
Excellent 
Good 
Blood 
Beef 
Bread 
Beets 
* Data from publication by: Esther Peterson Daniel, Associate 
Nutrition Chemist, Bureau of Home Economics, U. S. Department 
of Agriculture. 98 
Table 10. Sodium Chloride 
Table 10. Sodium Chloride—Continued 
Average servings of some common foods arranged according 
to their content of sodium chloride** 
Grains 
Food 
Sodium 
Chloride 
Less than 0.10 Gram 
V egetables—Continued 
100 
Corn, canned 
0.026 
100 
Eggplant 
0.040 
100 
Onions 
0.034 
100 
Parsnips 
0.050 
100 
Peas 
0 040 
100 
Potato 
0.060 
100 
Pumpkin 
0.060 
100 
Squash 
0.010 
100 
Turnip 
0.070 
100 
Tomato 
0.060 
Grams 
Food 
Sodium 
Chloride 
Less than 0.10 Gram 
Breads and Cereals 
30 
Bread, white, low salt 
0.023 
30 
Cornmeal 
0.027 
8 
Cracker, graham 
0.075 
6 
Cracker, uneeda 
0.077 
30 
Cream of wheat 
0.037 
7 
Flour, white 
0.008 
30 
Macaroni 
0.036 
30 
Matzoth 
0.001 
30 
Oat, rolled 
0.003 
30 
Rice, white 
0.027 
30 
Shredded wheat 
0.034 
Dairy Products 
5 
Butter, unsalted 
0.001 
30 
Cheese, cottage 
0.084 
50 
Egg 
n non 
24 
Egg yolk 
0.027 
18 
Egg white 
0.060 
- 
Fruit 
100 
Apple 
n AA9 
100 
Applesauce 
0.008 
100 
Apricots, fresh 
0.003 
100 
Blueberries 
0.010 
100 
Cantaloupe 
0.067 
100 
Cherries 
0.020 
30 
Figs 
n ni7 
100 
Grapefruit 
0.008 
100 
Grapes 
0.010 
100 
Lemon juice 
0.005 
100 
Peach 
0.010 
100 
Pear 
n n?n 
100 
Pineapple 
v/.U«u»U 
0.080 
30 
Raisins 
0.040 
100 
Raspberries 
0.020 
100 
Rhubarb 
0.059 
100 
Strawberries 
0.010 
100 
Watermelon 
0.010 
Miscellaneous 
30 
Almonds 
0.024 
5 
Cocoa 
0.005 
100 
Grape juice 
0.003 
30 
Honey 
0.014 
15 
Mayonnaise 
0.064 
30 
Peanuts 
0.030 
30 
Walnuts 
0.020 
Vegetables 
100 
Asparagus 
0.060 
100 
Brussels sprouts 
0.070 
100 
Beans, lima, fresh 
0.004 
100 
Beans, string 
0.040 
100 
Cabbage 
0.040 
100 
Carrots 
0.050 
100 
Cauliflower 
0.060 
More than 0.10 Gram 
30 
Breads and Cereals 
Bread, rye 
0.S07 
30 
Bread, white 
0.130 
30 
Bread, whole wheat 
0.300 
5 
Dairy Products 
Butter, salted 
0.510 
240 
Buttermilk 
0.384 
30 
Cheese, American 
0.246 
30 
Cheese, cream 
0.375 
120 
Cream, heavy 
0.237 
120 
Cream, medium 
0.158 
240 
Milk 
0.432 
Fish 
90 
Cod, fresh 
0.213 
90 
Haddock 
0.171 
90 
Halibut 
0.198 
90 
Mackerel, fresh 
0.228 
90 
Salmon, canned 
0.116 
90 
Salmon, fresh 
0.213 
90 
Shad 
0.153 
Fruit 
100 
Banana 
0.206 
30 
Meat and Poultry 
Bacon 
0.600 
90 
Chicken 
0.144 
90 
Ham 
3.6-4.S 
0.156 
0.153 
90 
Liver 
90 
Meat 
Miscellaneous 
100 
Ice cream 
0.198 
130 
Molasses 
0.157 
100 
Vegetables 
Beets 
0.100 
0.260 
100 
Celery 
100 
Dandelion greens 
0.168 
100 
Lettuce 
0.120 
100 
Potato, sweet 
0.160 
100 
Spinach 
0.120 
** Pattee, Alida. Dietetics, 18th ed„ A. F. Pattee. Also Proudfit, 
Fairfax. Nutrition and Diet Therapy, 6th ed., Macmillan Co., 1934. 99 
Table 11. Potassium 
Table 11. Potassium—Continued 
Average servings of some common foods arranged according 
to their content of potassium* 
Grams 
Food 
Potassium 
Grams 
Food 
Potassium 
200-300 Micrograms 
More than 400 Micrograms 
100 
V egetahles—Continued 
Cabbage 
294 
100 
Celery 
291 
100 
Eggplant 
229 
100 
Peas 
284 
100 
Tomato 
268 
30 
Nuts 
Almonds 
228 
100 
Fruit 
Avocado 
653 
30 
Vegetables 
Beans, lima, dried 
518 
100 
Dandelion greens 
461 
100 
Parsnips 
417 
100 
Potato, white 
496 
100 
Spinach 
489 
300-400 Micrograms 
100-200 Micrograms 
Fruit 
100 
Banana 
373 
100 
Rhubarb 
358 
Vegetables 
100 
Beets 
336 
100 
Broccoli 
395 
100 
Carrots 
311 
100 
Cauliflower 
313 
100 
Escarole 
381 
100 
Kale 
387 
100 
Lettuce 
311 
100 
Mushrooms 
384 
100 
Potato, sweet 
373 
100 
Squash, winter 
320 
100 
Tomato juice 
310 
100 
Turnip 
327 
100 
Watercress 
301 
Dairy Products 
240 
Milk 
343 
Sweets 
30 
Molasses 
371 
30 
30 
30 
Breads, Cereals 
Barley, entire 
Bread, whole wheat 
Oatmeal 
146 
135 
129 
103 
140 
30 
30 
Rice, whole . 
Wheat, entire 
30 
30 
Cod fish .... 
Halibut 
Fish 
102 
102 
125 
30 
Mackerel ... 
100 
Apple 
Fruit 
116 
181 
198 
139 
1 /IQ 
100 
Blackberries 
100 
Grapefruit . . 
100 
Grape juice 
100 
Lemon 
100 
Orange 
181 
1 90 
100 
Pears 
100 
Raspberries 
190 
145 
100 
Strawberries 
30 
Beef, lean . . 
Meat 
30 
Chicken 
30 
Ham, med. lean 
115 
30 
Heart 
30 
Veal 
111 
30 
Brazil nuts . 
Nuts 
1 Q1 
30 
Walnuts 
30 
Chocolate ... 
Sweets 
100 
Asparagus . 
Vegetables 
1 jj 
100 
Cucumber 
lo/ 
in a 
100 
Onions 
1 Q9 
100 
Squash, summer ... 
1 
Fruit 
100 
Cantaloupe 
249 
100 
Cherries 
246 
30 
Dates 
203 
30 
Figs 
?07 
100 
Grapes 
254 
100 
Peaches 
256 
100 
Pineapple 
214 
100 
Plums 
232 
30 
Prunes 
254 
30 
Raisins 
212 
Vegetables 
100 
Beans, string 
251 
200-300 Micrograms 100 
Table 11. Potassium—Continued 
Table 12. Percentages of potassium and sodium in edible 
portion of foods**—Continued 
Grams 
Food 
Potassium 
Potassium 
Sodium 
Beet greens 
* 
* 
Blackberries 
seeds included 
0.181 
0.004 
seeds removed 
* 
* 
Blueberries 
0.065 
0.016 
Bluefish 
0.315 
0.068 
Brazil nuts 
0.601 
0.026 
Bread, white 
0.109 
0.446 
Whole wheat 
(0.45) 
(a) 
Broccoli, E.P 
0.395 
0.052 
flowerbuds 
0.408 
0.024 
leaves 
0.374 
0.064 
twigs 
0.361 
0.031 
Brussels sprouts 
* 
* 
Butter 
0.014 
(0.22) (b) 
Cabbage, headed 
0.294 
0.032 
loose leaf, outer 
leaves or greens 
0.402 
0.065 
General average 
* 
* 
Cantaloupe 
0.249 
0.043 
Carrots 
0.311 
0.076 
Cashew nuts 
* 
* 
Cauliflower 
0.313 
0.041 
Celery 
0.291 
0.130 
Chard 
0.318 
0.086 
Cheese, hard 
0.131 
0.88(b) 
Cottage cheese 
* 
* 
Cherries 
0.246 
0.003 
Chestnuts 
0.529 
0.038 
Chicken (fowl) 
0.372 
0.091 
Chocolate 
0.442 
0.056 
0.603 
Clams 
0.172 
Cocoa 
0.900 
0.059 
Coconut, dried 
0.693 
0.053 
Fresh coconut 
0.363 
0.039 
Coconut milk 
t 
0.058 
Codfish 
0.339 
0.096 
Collards 
* 
* 
Conch 
* 
* 
Corn (maise) 
0.339 
0.036 
meal 
0.213 
0.039 
sweet 
0.113 
0.040 
Cranberries 
0.080 
0.006 
Cream 
(0.13) 
(0.03) 
Cucumbers seeds included 
0.140 
0.010 
seeds removed 
* 
* 
Currants, dried .., 
0.458 
0.018 
fresh 
0.261 
0.007 
Currant juice 
0.185 
(0.006) 
Dandelion 
0.461 
0.168 
Dates 
0.675 
0.097 
Eggplant 
0.229 
0.015 
Eggs 
0.138 
0.140 
Egg white 
0.154 
0.170 
Egg yolk 
0.118 
0.056 
Endive and escarole 
0.381 
0.060 
Farina 
0.120 
0.065 
30 
Flour, Bread, Cereal 
Barley, pearl 
33 
30 
Bread, white 
33 
30 
Farina 
36 
30 
Flour, buckwheat 
39 
30 
Flour, whole wheat 
97 
30 
Flour, white 
39 
30 
Macaroni 
52 
30 
Rice, white 
24 
15 
Dairy Products 
Butter 
2 
30 
Cheese, hard 
40 
30 
Cream 
39 
50 
Egg 
69 
30 
Fish 
Blue fish 
95 
30 
Clams 
52 
30 
Flounder 
94 
30 
Haddock 
94 
30 
Salmon 
95 
100 
Fruit 
Blueberries 
65 
100 
Cranberries 
80 
30 
Meat 
Bacon 
72 
30 
Lamb 
91 
30 
Pork, med. fat 
91 
Less than 100 Micrograms 
* Sherman Chemistry of Food and Nutrition, 6th ed., Macmillan 
Co., 1941. 
Table 12, Percentages of potassium and sodium in edible 
portion of foods** 
Potassium 
Sodium 
Almonds 
0.759 
0.026 
Apples 
0.116 
0.010 
Apricots, dried 
* 
* 
Apricots, fresh 
0.279 
0.030 
Artichokes, French 
t 
0.025 
Asparagus 
0.187 
0.016 
Avocado 
0.653 
0.067 
Bacon, 10-15% protein 
0.239 
0.820 
Banana 
0.373 
0.042 
Barley, entire 
0.485 
0.077 
pearled 
0.110 
0.056 
Beans, dried 
1.201 
0.103 
Lima, dried 
1.727 
0.167 
Lima, fresh 
* 
* 
Snap or string 
0.251 
0.023 
Beef, lean 
0.338 
0.084 
Beet 
0.336 
0.079 101 
Table 12. Percentages of potassium and sodium in edible 
portion of foods**—Continued 
Table 12. Percentages of potassium and sodium in edible 
portion of foods**—Continued 
Potassium 
Sodium 
Figs, dried 
0.990 
0.066 
fresh 
0.297 
0.007 
Fish (c) 
Flounder 
0.311 
0.107 
Flour, buckwheat 
0.130 
0.027 
Graham or entire wheat 
0.324 
0.160(d) 
white 
0.130 
0.045 
Gooseberries 
0.149 
0.010 
Grapefruit 
0.198 
0.004 
juice 
0.139 
0.005 
Grapes 
0.254 
0.011 
Haddock 
0.314 
(0.66) (b) 
Halibut 
0.340 
0.111 
Ham, med.,-lean 
0.383 
(b) 
Hazelnuts 
0.618 
0.019 
Heart 
0.370 
0.153 
Hominy 
0.174 
t 
Honey 
t 
0.005 
Huckleberries 
0.065 
0.016 
Kale 
0.387 
0.052 
Kidney 
0.238 
0.230 
Kohlrabi 
0.371 
0.050 
Lamb (mutton) 
0.301 
0.084 
Lemon (or juice) 
0.148 
0.013 
Lentils, dry 
0.835 
0.057 
Lettuce (g) 
0.311 
0.030 
Liver 
0.298 
0.087 
Loganberries, fresh and canned 
0.177 
0.002 
Macaroni 
0.174 
0.018 
Mackerel 
0.418 
0.153 
Maple syrup 
0.242 
0.011 
Meat (f) 
Milk, cows 
0.143 
0.051 
MolassesJ 
1.238 
0.043 
Mushrooms 
0.384 
0.027 
Muskmelon 
0.249 
0.043 
Mutton 
0.301 
0.084 
Oatmeal (oats) 
0.431 
0.071 
Okra, seeds included 
* 
* 
seeds removed 
* 
* 
Olives (g) 
0.809 
1.189(b) 
Onions 
0.183 
0.015 
Orange (or juice) 
0.181 
0.010 
Oysters 
0.204 
0.471 
Parsley 
* 
* 
Parsnips 
0.417 
0.008 
Peaches 
0.256 
0.015 
Peanuts 
0.614 
0.039 
Pears 
0.129 
0.008 
Peas, dry 
0.979 
0.089 
fresh 
0.284 
0.019 
Pecans 
* 
* 
Pepper, green 
0.186 
* 
Persimmons 
0.292 
0.011 
Pineapple 
0.214 
0.014 
Plums 
0.232 
0.004 
Potassium 
Sodium 
Pork, med.-lean 
0.304 
0.069 
Pork, (10% protein) 
0.169 
0.042 
Potatoes 
0.496 
0.024 
Prunes, drv 
0.848 
0.078 
Pumpkins 
0.457 
0.054 
Radishes 
0.229 
0.064 
Raisins 
0.708 
0.087 
Raspberries, seeds included ... 
0.190 
0.003 
seeds removed 
(0.14) 
(0.04) 
Raspberry juice * 
0.134 
0.005 
Rhubarb 
0.35S 
0.017 
Rice, entire 
0.342 
0.078 
white 
0.079 
0.028 
Rye, entire 
(0.45) 
0.061 
flour 
(0.45) 
0.019 
Salmon 
0.316 
t 
Shrimps 
0.404 
(b) 
Sirups (h) 
(0.24) 
t 
Soybean flour 
t 
t 
Spinach 
0.489 
0.084 
Squash, summer, seeds removed 
0.150 
0.002 
Squash, winter, seeds removed. 
0.320 
0.004 
Strawberries 
0.145 
0.007 
Sweet Potato 
0.373 
0.027 
Tapioca 
0.020 
0.004 
Tomatoes, seeds included .... 
0.268 
(0.02) 
seeds removed 
0.229 
(0.02) 
Tomato juice 
0.310 
0.015 
Turkey 
0.367 
0.130 
Turnips 
0.327 
0.066 
Turnip tops 
0.307 
0.045 
Veal, med.-lean 
0.359 
0.089 
Vinegar 
0.150 
0.020 
Walnuts 
0.525 
0.023 
Watercress 
0.301 
0.080 
Watermelon 
0.121 
0.020 
Wheat, entire 
0.465 
0.060 
Wine, average 
0.104 
0.008 
Data inclosed in parentheses are based on evidence either less con- 
sistent or less direct than in the majority of cases. 
* Doubtless present but quantitative data have not been found. 
t Reports too discordant to average. 
(a) Uncertain because of varying methods of breadmaking. 
(b) Varies with the amount of added salt. 
(c) Average fish is estimated to contain per 100 gm. of protein as 
follows: 1.671 gm. potassium and 0.373 gm. sodium. 1 as 
(d) Probably contained some added salt. 
(e) Though several investigators have published at least partial 
analyses, the evidence available at time of writing does not show how 
far the varieties of lettuce differ in composition. 
(f) Average meat is estimated to contain per 100 gm. protein as 
follows: 1.694 gm. potassium and 0.421 gm. sodium. B P ,n as 
(g) Pickled in brine. 
(h) Data here given are averaged from analyses of sirups of several 
t The figures here given for molasses, based on findings reporter! 
and PeFf?n (M,1-Ssl^lppi Agr- ExPt- Sta., Techf Bui No 102 
Table 13. Carbohydrate percentages in vegetables and fruits 
A. VEGETABLES* 
(Classified as to Carbohydrate Content) 
Group I 
3% Carbohydrate 
2.0% Protein 
0.3% Fat 
Group II 
6% Carbohydrate 
2.0% Protein 
0.3% Fat 
Group III 
9% Carbohydrate 
2.5% Protein 
0.3% Fat 
Group IV 
12% Carbohydrate 
Group V 
15% Carbohydrate 
2.5% Protein 
0.3% Fat 
Group VI 
18% Carbohydrate 
2.5% Protein 
0.3% Fat 
Asparagus, fresh 
Beans, scarlet 
Artichokes, globe 
Beans-}-, lima, 
Cornf, sweet, very 
Beans-}-, baked 
and canned 
runner 
or French 
canned 
young 
Beans-}-, red kidney, 
Bamboo shoots 
Beans, snap 
Asparagus—beans, 
Jerusalem 
canned 
Beans, green and 
Beets, canned 
pods 
artichoke, tuber 
Corn, canned 
wax 
Chives 
Beets 
Parsnips 
Potatoes 
Beet greens 
Collards 
Brussels sprouts-}- 
Peasf, medium 
Succotash, 
Broccoli 
Cabbage 
Cabbage, Chinese 
Cauliflower 
Celery 
Chard 
Chicory leaves 
Corn salad 
Cucumbers 
Dock 
Endive 
Fennel 
Lettuce 
Mungbean sprouts 
Mustard greens 
Okra, canned 
Poke shoots 
Purslane 
Radishes 
Romaine 
Sauerkraut, fresh 
and canned 
Seakale 
Sorrel 
Spinach, fresh and 
canned 
Spinach, New 
Zealand 
Squash, summer 
Tomatoes, fresh 
and canned 
Tomato juice, 
fresh and canned 
Turnip tops, fresh 
and canned 
Vegetable marrow 
Watercress 
Dandelion greens 
Eggplant 
Kale 
Kohlrabi 
Lamb’s-quarters 
Leeks 
Okra 
Peppers, green and 
red 
Pumpkin 
Pumpkin and 
squash, canned 
Tomato puree, 
canned 
Turnips 
{ 
Carrots 
Peas, very young 
Peas, canned 
Rutabagas 
Salsify 
V egetable-oyster 
canned 
* The canned fruits included here are all water-packed products, 
designated as W.P. in the lists. 
t This vegetable admits of classification on the basis of its carbo- 
hydrate content, but cannot be calculated at the protein figure for this 
(Bureau of Home Economics, U. S. Dept, of Agriculture.) 
group. For data on its carbohydrate, protein and fat content, see NRC 
tables. 
1 Adams, G., and Chatfield, C: J.A.D.A., 10 383, January 1935. 103 
Table 13. Carbohydrate percentages in vegetables and fruits—Continued 
B. FRUITS* 
(Classified as to Carbohydrate Content) 
Group I 
3% Carbohydrate 
Group II 
6% Carbohydrate 
Group III 
12% Carbohydrate 
Group IV 
15% Carbohydrate 
Group V 
15% Carbohydrate 
Group VI 
18% Carbohydrate 
0.7% Protein 
0.3% Fat 
0.7% Protein 
0.3% Fat 
0.7% Protein 
0.3% Fat 
0.7% Protein 
0.3% Fat 
0.7% Protein 
0.3% Fat 
0.7% Protein 
0.3% Fat 
Rhubarb, fresh 
Blackberries, 
Applesauce, 
Apple juice 
Apples 
Cherries, sweet 
and canned, w.p. 
canned, w.p. 
canned, w.p. 
Apricots 
Blueberries, fresh 
Crab apples 
Strawberries, 
Blackberry juice 
Apricots, canned, 
Cherries, sour 
and canned, w.p. 
Figs 
canned, w.p. 
Chayote, fruit 
w.p. 
Grapes, canned, 
Blueberry juice 
Grape juice, 
Gooseberries, 
Blackberries 
w.p. 
Figs, canned, w.p. 
unsweetened 
canned, w.p. 
Cherries, red, 
Guavas 
Grapes, American 
Persimmons, 
Peaches, canned, 
canned, w.p. 
Mulberries 
and European 
Japanese 
w.p. 
Cranberries 
Oranges 
types 
Pomegranates 
Plums, canned, 
Currants 
Orange juice 
Kumquats 
w.p. 
Strawberries 
Currant juice 
Gooseberries 
Peaches 
Peach juice 
Loganberries 
Mangoes 
Strawberry juice 
Grapefruit 
Pineapple, fresh 
N ectarines 
Watermelon 
• 
fresh and 
canned, w.p. 
Lemons 
Lemon juice 
Limes 
Lime juice 
Limes, sweet 
and canned, w.p. 
Pineapple juice, 
fresh and canned 
Plums, (excluding 
prunes) 
Prunes, canned, 
w.p. 
Pears 
Loganberries, 
canned, w.p. 
Loganberry juice 
Papayas 
Pears, canned, 
w.p. 
Raspberries, 
canned, w.p. 
Raspberry juice 
Tangerines 
Raspberries, 
black and red 
* The canned fruits included here are all water-packed products 
designated as W.P. in the lists. ’ 
(Bureau of Home Economics, U. S. Dept, of Agriculture.) 104 
Vitamin A 
Thiamin (Vitamin Bl) 
Excellent 
Good 
Excellent 
Good 
Good 
Fair 
Fish-liver oils 
Cream 
Pork, lean 
Egg yolk 
Fish roe 
Milk, fresh 
Liver 
Kidney 
Chicken 
Brains 
Codfish 
(whole or skim) 
Fish roe 
Oysters 
Kidney 
Beef, lean 
Sardines 
Egg yolk 
Butter 
Milk, whole 
Red salmon 
Liver 
Peas, green 
Mutton, lean 
Whiting 
Turnips 
Broccoli 
Cheese 
Asparagus, green 
Beans, lima, green 
Potatoes 
Sweet com 
Lettuce 
Collards 
Kohlrabi 
Eggplant 
Kale 
Okra 
Wheat germ 
Sweet potatoes 
Kale 
Spinach 
Brussels sprouts 
Corn germ 
Brussels sprouts 
Onions 
Bananas 
Dandelion greens 
Artichokes, globe 
Rye germ 
Cauliflower 
Leeks 
Watermelon 
Dock 
Tomatoes, yellow 
Rice polishings 
Cabbage 
Tomatoes 
Raspberries 
Escarole 
Wheat bran 
Mushrooms 
Beans, wax 
Blackberries 
Chard 
Avocados 
Oats 
Spinach 
Beans, green 
Lamb’s-quarters 
Guavas 
Wheat 
Watercress 
Beets 
Turnip tops 
Cantaloupe 
Rye 
Turnip greens 
Parsnips 
Lettuce, green 
Collards 
Blackberries 
Black currants 
Barley 
Rice, brown 
Garden cress 
Carrots 
Watercress 
Blueberries 
Peanuts 
Prunes 
Figs 
Chinese cabbage 
Bananas 
Soybeans 
Avocados 
Plums 
Broccoli 
Pineapples 
Cowpeas 
Pineapple 
Pears 
Mustard greens 
Olives, green 
Beans, navy 
Oranges 
Apples 
Beet greens 
Carrots 
Sweet potatoes 
Squash, yellow 
Peppers, sweet 
Tomatoes, red 
Peas, green 
Beans, green 
Apricots 
Papayas 
Mangoes 
Prunes 
Peaches, yellow 
Olives, ripe 
Dates 
Oranges, deep 
yellow juice 
Corn meal, yellow 
Peas, dried 
Grapefruit 
Tangerine 
Hazelnuts 
Chestnuts 
Brazil nuts 
Walnuts 
Almonds 
Pecans 
Cantaloupe 
Dates 
Table 14. Foods rich in vitamins* 
* Data from Publication by Esther Peterson Daniel, Associate Nutri- 
tion Chemist U. S. Dept, of Agriculture, Bureau of Home Economics. 105 
Table 14. Foods rich in vitamins*—Continued 
Riboflavin (Vitamin B2) 
Niacin 
Excellent 
Good 
Fair 
Good to Fair 
Sources 
Liver 
Milk, fresh 
Bananas 
Liver 
Peas, green 
Kidney 
(whole or skim) 
Figs, cured 
Salmon 
Collards 
Heart 
Buttermilk 
Grapefruit 
Rabbit 
Turnip greens 
Muscles meats, lean 
Whey 
Oranges 
Beef, fresh 
Kale 
Eggs 
Apricots 
Beef, corned 
Tomato juice 
Cheese 
Peas 
Guavas 
Pork, lean 
Cowpeas 
Milk, dried, 
Beans, lima 
Papayas 
Chicken 
Soybeans 
(whole or skim) 
Spinach 
Muskmelons 
Buttermilk 
Cabbage, green 
Milk, condensed 
Water cress 
Apples 
Egg yolk 
Spinach 
Milk, evaporated 
Collards 
Endive 
Milk, skim 
(fresh and dried) 
Mustard greens 
Wheat germ 
Turnip tops 
Broccoli 
Milk, evaporated 
Peanut meal 
Beet tops 
Kale 
Mustard greens 
Wheat, germ portion 
Peanuts 
Soybeans 
Lettuce, green 
Cabbage 
Cauliflower 
Carrots 
Beets 
Pears 
Avocados 
Prunes 
Mangoes 
Peaches 
Wheat, whole grain 
Dried legumes 
Haddock 
Peas, green 
(dried) 
* Data from Publication by Esther Peterson Daniel, Associate Nutri- 
tion Chemist U. S. Dept, of Agriculture, Bureau of Home Economics. 106 
Table 14. Foods rich in vitamins*—Continued 
Ascorbic Acid (Vitamin C) 
Vitamin D 
Excellent 
Good 
Excellent 
Good 
Small amounts 
Liver 
Kidney 
Fish liver oils 
Salmon 
Liver 
Brain 
Egg yolk (from 
Cream 
Endive 
hens on diet high 
Sardines 
Milk, whole 
Collards 
Cucumbers 
in vitamin D) 
Eggs 
Oysters 
Turnip greens 
Potatoes, white 
Butter 
Mustard greens 
Sweet potatoes 
Foods enriched with vitamin D bv the Steenbock process of irradiation 
Kale 
Beans, green 
with ultraviolet light. 
• 
Water cress 
Parsnips 
' 
Spinach 
Rhubarb 
Dandelion greens 
Leeks 
Peppers, sweet 
Onions 
Kohlrabi 
Artichokes, globe 
Rutabagas 
Turnips 
Pineapple 
Brussels sprouts 
Cauliflower 
Cranberries 
Cabbage 
Papayas 
Broccoli 
Bananas 
Asparagus 
Peaches 
Tomatoes, fresh 
Apples 
and canned 
Avocados 
Peas, green 
Watermelon 
Corn salad 
Radishes 
Guavas 
Mangoes 
Oranges 
Lemons 
Grapefruit 
Tangerines 
Currants 
Strawberries 
- 
Gooseberries 
Raspberries 
Cantaloupe 
\ 
Seeds, sprouted 
Vitamin K (Antihemorrhagic) 
Quantitative data on the distribution of this vitamin are 
difficult to obtain. Consequently, it is impossible to classify 
the different foodstuffs as to source, that is, good or ex- 
cellent. 
Cabbage 
Carrot greens 
Cauliflower 
Egg yolk 
Hempseed 
Kale 
Liver 
Rice bran 
Spinach 
Soy bean oil 
Tomatoes 
* Data from Publication by Esther Peterson Daniel, Associate Nutri- 
tion Chemist U. S. Department of Agriculture, Bureau of Home 
Economics. 
Nutritional Charts for Medical and Other Special Lists; 10th 
Edition, Research Department of H. J. Heinz Co., Pittsburgh, Pa., 
September 1941. 107 
Table 15. Percentage composition of alcoholic beverages 
Table 15. Percentage composition of alcoholic beverages—Cont. 
Alcohol 
Carbo- 
hydrate 
Protein 
Fat 
Malt Liquors 
American: 
Ale, cream ale, carbon- 
ated ale 
3.8 
3.5 
0.5 
Bock beer 
4.5 
6.0 
0.7 
— 
Lager beer (draught 
or bottle) 
3.7 
4.0 
0.5 
Porter, stout 
6.0 
5.0 
0.6 
— 
Stock ale, still ale, 
India ale 
6.0 
5.0 
0.6 
‘ “3.2” Beer 
3.0 
3.0 
0.5 
— 
European: 
Ale, porter, stout, 
English for export. . 
6.0 
5.0 
0.6 
Bock beer and related 
special beers 
4.5 
6.0 
0.8 
Lager beers, Central 
European 
3.7 
4.0 
0.5 
Munich beer (usually 
dark) 
3.5 
4.5 
0.6 
Pilsener beer (always 
light) 
3.8 
3.5 
• 0.5 
Salvator Maerzen beers. 
4.5 
6.0 
0.8 
— 
Weiss beer 
2.0 
2.0 
0.5 
— 
Wines 
American: 
California red wines 
claret, Zinfandel, 
Chianti, Burgundy, 
etc 
10.0 
0.5 
0.2 
California white wines 
Chablis, Riesling, 
Rhine 
10.0 
0.5 
0.2 
California white wine 
Sauterne 
10.5 
4.0 
0.2 
Champagne from Calif. 
& New York State. . 
11.0 
3.0 
0.2 
- 
Sweetand Dessert Wines: 
Catawba (white) 
13.0 
12.0 
0.2 
Muscatelle 
15.0 
14.0 
0.2 
Port 
15.0 
14.0 
0.3 
Sherry 
15.0 
8.0 
0.3 
— 
European: 
Bordeaux wine 
(French) 
10.5 
2.0 
0.2 
Champagne, white, 
dry 
11.5 
1.0 
0.0 
Champagne, white, 
sweet 
11.0 
10.0 
0.2 
Claret (red), French, 
Italian, Spanish. . . . 
8.0 
0.5 
0.2 
Madeira wine 
14.0 
3.0 
0.2 
Moselle wine (German). 
8.5 
0.5 
0.2 
Rhine wine (German) 
like Hockheimer 
“hock” 
9.5 
1.0 
0.2 
Sauterne wine (French). 
10.5 
2.0 
0.2 
— 
Alcohol 
Carbo- 
hydrate 
Protein 
Fat 
SweetandDessertWInes: 
Malaga (Spanish) 
10.5 
20.0 
0.3 
Marsala, Malvasia, 
Lacrimae Christi 
(Italian) 
12.0 
5.0 
0.3 
Port Wine 
(Portuguese) Douro. 
15.0 
6.0 
0.3 
Sherry, Amontillado, 
Tarragona, etc 
15.0 
3.0 
0.3 
Tokay (Hungarian). . . 
10.0 
12.0 
0.3 
— 
Vermouth (French)*. . 
15.0 
1.0 
—. 
— 
Vermouth (Italian) 
Dubonnet, etc.*. . . . 
18.0 
12.0 
— 
— 
Distilled Liquors 
Absinthe (Swiss) 
35.0 
Akvavit (Norwegian). 
35.0 
— 
1.0 
— 
Applejack 
35.0 
— 
— 
— 
Arrac (Palm wine 
dist.) 
35.0 
Bacardi Rum 
35.0 
— 
— 
Bitters, Angostura, 
orange, Boonekamp. 
35.0 
Brandy, apple 
35.0 
— 
—■ 
— 
Brandy, apricot 
30.0 
— 
— 
— 
Brandy, California... . 
35.0 
■— 
— 
Brandy, Cherry 
44.0 
— 
— 
— 
Brandy,cognac 
(French) 
35.0 
Gin, dry 
35.0 
— 
— 
Kirschwasser 
35.0 
— 
— 
— 
Liquers, Cordials: 
Anisette 
35.0 
35.0 
Apricot brandy 
30.0 
30.0 
— 
Benedictine 
33.0 
33.0 
— 
Chartreuse 
33.0 
33.0 
Cherry brandy 
23.0 
30.0 
— 
Creme apricot 
30,0 
30.0 
— 
Creme de cacao 
20.0 
30.0 
Creme de menthe 
30.0 
35.0 
Creme de Violette.... 
30.0 
30.0 
Creme Yvette 
30.0 
30.0 
1. 
Curacao (orange peel). 
30,0 
20.0 
— 
Kummel (caraway 
seed) 
30.0 
10.0 
Maraschino (cherry). . 
30.0 
40.0 
— 
Swedish Punch 
30.0 
25.0 
— 
— 
Rum, Jamaica, 
Martinique 
35.0 
Sloe Gin 
28.0 
15.0 
Vodka 
45.0 
Whiskies; 
Bourbon 
40.0 
Irish 
40.0 
— 
Rye 
40.0 
— 
Scotch 
35.0 
— 
— 
— 108 
TablelS. Percentage composition of alcoholicbeverages—Cont. 
2. ABBREVIATIONS AND SYMBOLS. 
A.P.—as purchased. 
(B)—Army B-Rations. 
E.P.—edible portion, 
fr.—fresh, 
gm.—gram. 
I.U.-—international unit. 
Med.—medium, 
mg.—milligram. 
P roc.—processed. 
( )—tentative data if used around figures. 
(—%)—percentage of drained solids. 
Alcohol 
Carbo- 
hydrate 
Protein 
Fat 
Miscellaneous 
Cider, American: 
Sweet 
0.1 
10.5 
— 
— 
Fermented (hard).... 
5.2 
1.0 
— 
— 
Grenadine syrup 
— 
60.0 
— 
— 
Maraschino cherry 
juice 
— 
35.0 
— 
— 
Raspberry syrup 
— 
60.0 
— 
— 
3. CONVERSION FACTORS FOR VITAMINS. 
Vitamin A —1 International Unit—activity of 
0.6 micrograms beta carotene. 
Thiamin —1 International Unit — 3 micro- 
(Vitamin BO grams thiamin hydrochloride. 
Ascorbic Acid —1 International Unit—0.05 mg as- 
(Vitamin C) corbie acid. 
Ribloflavin —1 Sherman Unit—2.5 micrograms 
(Vitamin B2) riboflavin. 
Vitamin D —1 International Unit — activity of 
.025 micrograms Calciferol. 
1 microgram —1 millionth of a gram. 
1 usp unit —1 International Unit. 
* Vermouth and Dubonnet contain extracts of herbs, giving them 
distinctive properties. 
Table 16. Average servings 
Food 
One portion 
Bacon 
Butter 
1 square 
Bread 
Cereal: 
Cooked 
Yz cup 
Dry 
1 individual package 
Fruits: 
Cooked........ 
J4 cup 
Raw 
or its equivalent 
Jelly or Jam 
Meat 
3" x 2y2" x I" 
Vegetables: 
Raw 
equivalent 
Cooked 
J4 cup 
4. SOURCES OF DATA. 
Committee on Food Composition. 
National Research Council. 
“Food Values of Portions Commonly Used.” 
Bowes and Church; 3d edition. 
College Offset Press, Phila., 1940. 
“Dietetics for the Clinician”, Bridges; 4th edition, Lea 
and Febiger, Philadelphia, 1941. 
The Nutritive Value of “Chinese Fruits and Vegetables”. 
Compilation by Dr. Woot Tsuen Wu, Foods and Nutri- 
tion Division, Bureau of Human Nutrition and Home 
Economics, Agri. Res. Adm. U.S.D.A., 1943. 
The Canned Food Reference Manual; American Can Co., 
N. Y,; 2d edition, 1943, Rogers, Kellogg, Stillson, Inc. 
In Metric System measurements, where not otherwise specified, the 
Average Serving is 100 grams. 
TABLE OF FOOD COMPOSITION 
1. GENERAL. The table of food composition has been 
based upon average servings and other frequently-used 
measures in gram weight. Foods similar in nutrient content 
are grouped into classes used by the Army for convenience 
in determining the adequacy of troop rations. Several addi- 
tional food classes have been included because of their fre- 
quent use in hospital diets. 
Many of the items are listed with the different states in 
which they are used for purposes of nutritive analysis. For 
example: 
Pork Chops, Med. Fat., A.P. 
Pork Chops, Med. Fat, E.P. 
Pork Chops, Med. Fat., Cooked 
The percentage of waste from the amount of food as pur- 
chased (A.P.) to the amount of the edible portion (E.P.) 
is listed in a separate column. 
In canned foods where “drained solids” and “solids and 
liquids” are listed separately, the percentage of drained 
solids is also included. 
Items currently used in Army field ration B are included 
in the table and indicated with a (B) symbol. This ration 
is commonly used by troops overseas and on maneuvers. 
Table 17. Tables of food composition 
I. 
Meats, Fish, and Poultry 
Page 
. 109 
II. 
Eggs 
, 113 
III. 
Milk and Milk Products 
113 
IV. 
Fats, Butter and Spreads 
114 
V. 
Fats, other 
114 
VI. 
Sugars and Syrup • , 
115 
VII. 
Desserts and Sweets 
115 
VIII. 
Puddings 
, 116 
IX. 
Cereal and Grain Products 
116 
X. 
Legumes 
118 
XL 
Vegetables—Leafy Green or Yellow 
119 
XII. 
T omatoes 
121 
XIII. 
Citrus Fruits 
121 
XIV. 
Potatoes 
122 
XV. 
Vegetables, other than Leafy Green or Yellow. 
122 
XVI. 
Fruits, other than Citrus 
124 
XVII. 
Dried Fruits 
127 
XVIII. 
Beverages 
127 
XIX. 
Miscellaneous 
127 109 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
I. Meat, Fish, and Poultry 
Anchovies, canned 
12 
20 
2 3 
1 2 
0.04 
0,3 
1.0 
1.0 
0 2 
3.0 
2.0 
12.0 
12.0 
1.0 
9.0 
16 2 
26 
16 
102 
108 
37 
38 
131 
0.13 
0.08 
1 4 
Anchovies, paste 
7 
14 
1 4 
0 8 
Bacon, proc., raw, med. fat. A.P 
100 
6 
589 
8 6 
61 2 
.26 
.28 
.13 
.14 
.82 
.88 
Bacon, proc., raw, med. fat. E.P 
100 
625 
9 1 
65 0 
1.5 
0.53 
1 2 
Bacon, cooked, 3 strips * 
15 
94 
1 4 
9 8 
Bacon, canned (B), A.P. or E.P 
100 
721 
6.7 
76 7 
(1) 
0 
.16 
.10 
.90 
Bacon, Canadian, fried 
60 
90 
16.2 
2.8 
1.38 
1.06 
1.18 
4 5 
Bass, Black Sea, E.P 
100 
88 
19.2 
1 2 
o 
21.0 
23.0 
17.0 
103.0 
11.0 
16.0 
18,0 
10 
220 
Bass, White Sea, E.P 
100 
90 
21.4 
0 5 
o 
246 
Beef, chipped or dry, A.P. or E.P 
100 
180 
30 0 
6 5 
0 4 
323 
227 
.08 
.31 
(6.48) 
Beef, chipped or dry, creamed 
120 
185 
16.9 
9 9 
7 1 
2.26 
2 8 
Beef, corned, lean, A.P. or E.P 
100 
191 
18.4 
13 0 
0 
198 
.05 
.10 
1.66 
Beef, corned, lean, cooked 
100 
271 
14.3 
23.8 
291 
4.10 
3 8 
Beef, corned, canned, A.P. or E.P 
100 
238 
22.1 
16.6 
(0) 
o 
113 
40 
02 
18 
2 86 
1.0 
1.0 
1.0 
Beef, cuts, med. fat, A.P 
100 
11 
177 
17.2 
12 0 
185 
2 6 
(30) 
(40) 
10 
19 
4.02 
4.52 
Beef, cuts, med. fat, E.P 
100 
194 
19.3 
13 0 
0 
11 
208 
2 9 
.11 
.21 
Beef cuts cooked, lean, dry, overdone 
100 
190 
34.0 
6.0 
0 
20 
367 
5 10 
Beef cuts cooked, lean, med. done 
100 
174 
30 0 
6 0 
o 
17 
323 
291 
4.50 
4 05 
Beef cuts cooked, lean, 
100 
162 
27.0 
6.0 
0 
15 
Beef cuts cooked, medium fat, dry 
100 
282 
30.0 
18.0 
o 
17 
323 
4.50 
4.05 
3 45 
Beef cuts cooked, medium fat, med 
100 
270 
27.0 
18 0 
o 
15 
291 
Beef cuts cooked, med. fat, rare 
100 
254 
23.0 
18.0 
0 
13 
248 
Beef cuts cooked, fat, med. done 
100 
358 
22.0 
30.0 
0 
13 
237 
3 30 
Beef cuts cooked, very fat, med. done 
100 
473 
17.0 
45.0 
o 
10 
183 
2.55 
3 3 
Beef, roast, canned (B), A.P. or E.P 
100 
164 
25.0 
7.1 
0 
9 
164 
(40) 
20 
02 
24 
5 46 
Beef, hearts, lean, A.P. or E.P 
100 
104 
16.9 
3.7 
0.7 
10 
236 
6 2 
.50 
.89 
7.85 
2.0 
Brains, calf’s, E.P 
100 
123 
10.6 
9.0 
Brains, calf’s, cooked 
100 
100 
12.0 
5.8 
16 0 
355 
2 0 
Bluefish, cooked 
70 
83 
14.4 
2.8 
0 
16 
165 
0 79 
Butterfish, cooked 
50 
82 
9.1 
5.1 
0 
10 
104 
0.50 
Caviar, canned 
10 
13 
2.6 
0.3 
0 
3 
30 
0.14 
Chicken, boned, canned (B), A.P. or E.P 
100 
192 
29.7 
7.9 
0 
16 
218 
3.2 
5 
.01 
16 
4 84 
2.0 
Chicken, Fr. roasters, A.P 
100 
39 
119 
12.3 
7.7 
0 
10 
133 
2,0 
(5) 
(5) 
(5) 
160 
no 
06 
12 
4 52 
3.0 
Chicken, Fr. roasters, E.P 
100 
194 
20.2 
12.6 
0 
16 
218 
3.2 
.10 
20 
7 40 
4.0 
Chicken, cooked, med. fat 
100 
198 
26.2 
10.4 
11 
271 
2.6 
.11 
.20 
6 25 
4.0 
Chili con came (without beans),canned {P),A.P. 
or E.P 
Clam chowder, E.P 
Clams, long, E.P 
Clams, round, E.P 
100 
100 
100 
100 
199 
111 
78 
76 
9.2 
4.4 
13.6 
11.1 
14.5 
4.6 
1.7 
0.9 
8 
13 
2.1 
5.9 
18 
80 
123 
106 
152 
68 
105 
116 
0.7 
1.8 
4.10 
4.40 
.01 
.09 
.09 
.08 
1.90 
(0) 
2.0 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 110 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
I. Meat, Fish, and Poultry—Contd. 
Cod bits, raw, A.P. or E.P 
100 
70 
16 5 
0.4 
10 
189 
3.0 
.10 
.07 
2.17 
2.0 
Cod bits, dried, creamed 
120 
189 
13 1 
11 4 
8 3 
99 
144 
0 37 
Cod bits, cooked, fish cake 
60 
135 
6.5 
7.7 
9 8 
12 
65 
0.76 
Crab,canned 
60 
59 
10 1 
1 7 
0 8 
12 
116 
0 56 
Crab, deviled 
110 
215 
10 8 
15 1 
8 9 
108 
159 
0.61 
Crab, E.P 
100 
no 
19 8 
3 4 
0 
18 0 
191 
Crab, boiled 
60 
75 
11 5 
3 1 
17.4 
210 
0.78 
Croaker, cooked 
70 
64 
12 5 
1 5 
0 
14 
144 
0.69 
Duck, Fr., A.P 
100 
36 
206 
10 2 
18 3 
0 
6 
110 
1.5 
(.08) 
(.13) 
(.26) 
(.41) 
(5.04) 
(7.89) 
Duck, Fr., E.P 
100 
321 
16 0 
28.6 
0 
9 
172 
2.4 
Eel, American, E.P 
100 
156 
18.6 
9.1 
0 
20 
213 
1.02 
Eel, American, smoked 
50 
162 
9.3 
13.9 
0 
10 
107 
0.51 
Finnan haddie, E.P 
100 
158 
17.0 
10.0 
0 
19 
195 
0.90 
■ 
Finnan haddie, creamed 
150 
272 
16.7 
17.2 
12.5 
155 
265 
0.99 
Fish, misc. raw, A.P 
100 
33 
66 
12.7 
1.7 
0 
14 
146 
0.7 
80 
.06 
.11 
4.17 
Fish, misc. raw, E.P 
100 
99 
19.0 
2.5 
0 
21 
218 
1.0 
120 
.09 
.17 
6.22 
Flounder, E.P 
100 
62 
14.2 
0.6 
0 
36 
163 
0.75 
Flounder, cooked 
70 
45 
10.4 
0.4 
0 
25 
114 
0.49 
Frankfurters, A.P. or E.P 
100 
200 
15.0 
14.1 
3.0 
9 
164 
2.3 
.20 
.25 
2.49 
Frog’s legs, cooked 
50 
34 
8.2 
0.15 
0 
9 
94 
0.18 
Haddock, raw, A.P 
100 
52 
34 
8.3 
0.1 
0 
9 
95 
0.5 
.04 
.06 
.40 
Haddock, raw, E.P 
100 
72 
17.2 
0.3 
0 
19 
197 
0.9 
.09 
.12 
.90 
Haddock, smoked 
60 
57 
13.3 
.02 
0 
14 
153 
0.73 
Haddock, cooked 
100 
72 
17.2 
0.3 
0 
19 
197 
0.85 
Halibut, E.P 
100 
121 
18.6 
5.2 
0 
8.0 
200 
1.00 
Halibut, steamed 
100 
112 
24.1 
1.7 
0 
13.0 
225 
0.60 
Herring, E.P 
100 
136 
19.0 
6.7 
0 
21.0 
224 
1.10 
Herring, pickled 
60 
131 
12.2 
9.1 
0 
Herring, smoked 
60 
114 
11.8 
7.4 
0 
24.0 
254 
1.20 
Ham, canned, A.P. or E.P 
100 
252 
17.5 
20.2 
0 
20.0 
189 
2.6 
.43 
.24 
3.04 
Ham, Fr., med. fat, A.P 
100 
14 
295 
13.1 
27.0 
0 
17.0 
141 
2.0 
1.01 
.23 
4.76 
Ham, Fr., med. fat, E.P 
100 
340 
15.2 
31.0 
0 
20.0 
164 
2.3 
1.18 
.27 
5.53 
Ham, cooked, med. fat 
100 
150 
26.4 
4.9 
0 
12.0 
218 
1.7 
Ham, smoked, med. fat, A.P 
100 
13 
330 
14.7 
30.0 
0.3 
17.0 
158 
2.2 
.57 
.18 
2.89 
Ham, smoked, med. fat, E.P 
100 
384 
16.9 
35.0 
0.3 
20,0 
182 
2.5 
.66 
.21 
3.30 
Ham, deviled 
30 
137 
5.7 
12.9 
0 
3.0 
61 
0.86 
Hamburger steak, A .P. or E.P 
100 
156 
21.3 
7.9 
0 
12.0 
230 
3.2 
.08 
.18 
5.11 
Hash, cornbeef, canned (B), A.P. or E.P 
100 
135 
8.7 
8.9 
(5) 
28 
10.0 
(90) 
(1.3) 
.02 
.13 
2.00 
Hash, corn beef, dehydrated, canned (B), A.P. 
or E.P 
100 
410 
49.2 
11.2 
60.0 
433 
3.2 
60 
.17 
.35 
12.30 
.. 
(Foods arranged alphabetically within the IS basic food groups as outlined in text Table II) Ill 
Weight 
in 
gins. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
I. Meat, Fish, and Poultry—Contd. 
Hash, meat and vegetables, canned (B), A.P. or 
E.P 
100 
122 
10.7 
4.3 
10 
15.0 
0.6 
30 
.03 
.11 
2.44 
6.0 
100 
243 
15.0 
20.3 
0 
8.0 
157 
2.2 
.06 
.12 
1.08 
100 
104 
16,9 
3.7 
0.7 
9.0 
172 
4.8 
100 
137 
15.0 
8.1 
0.9 
9.0 
171 
4.0 
60 
82 
9.0 
4.9 
0.5 
6.0 
109 
2.46 
100 
17 
190 
14.9 
14.5 
0 
9 
161 
1.2 
.17 
.24 
5.22 
T,amh, leg, K.P 
100 
230 
18.0 
17.5 
0 
10 
194 
1.5 
.20 
.30 
6.30 
70 
161 
12.6 
12.3 
0 
8 
148 
1.05 
50 
179 
10.9 
15.0 
0 
7 
117 
1.65 
100 
132 
19.7 
3.2 
6 
11 
373 
8.2 
27,500 
.32 
2.54 
14.20 
31 
100 
256 
29.0 
14.5 
2.4 
9 
576 
21.70 
60 
195 
16.7 
20.6 
1.5 
60 
52 
11.0 
0.8 
0.2 
37 
170 
0.84 
60 
50 
9.7 
1,1 
0.3 
37 
170 
0.84 
7 
13 
1.5 
0.7 
0.1 
4 
19 
0.09 
100 
285 
13.3 
21.7 
9 
20 
170 
2.0 
.30 
.21 
2.67 
100 
157 
22.2 
7.6 
0 
11 
273 
0.90 
60 
180 
11.1 
15.1 
0 
100 
182 
20.0 
11.3 
0 
28 
280 
1.20 
100 
212 
23.8 
13.0 
0 
100 
51 
6.0 
1.2 
4 
68 
172 
7.1 
210 
.18 
.22 
1.20 
100 
39 
50 
11.4 
0.5 
0 
12 
131 
0.6 
(.05) 
.04 
1.04 
100 
82 
18.7 
0.8 
0 
20 
215 
1.0 
(.09) 
.07 
1.70 
100 
65 
125 
10.2 
9.3 
0 
6 
no 
1.5 
(.30) 
(.11) 
(2.31) 
100 
356 
29.1 
26.4 
0 
17 
315 
4.3 
(.86) 
(.32) 
(6.65) 
100 
155 
14.4 
10.5 
0.6 
Pnrcrv K.P. 
100 
120 
18.6 
5.1 
70 
66 
15.0 
0.6 
0 
16 
166 
0.83 
100 
7 
502 
8.5 
52.0 
0 
5 
92 
1.3 
(.65) 
(.13) 
(2.56) 
100 
540 
9.1 
56.0 
0 
5 
98 
1.4 
(.70) 
(.13) 
(2.75) 
100 
5 
260 
15.8 
22.0 
0 
9 
170 
2.4 
.67 
.28 
3.88 
100 
273 
16.6 
23.0 
0 
10 
179 
2.5 
.71 
.30 
4.07 
100' 
19 
235 
13.3 
20.0 
0 
16 
143 
2.0 
1.18 
.18 
4.05 
100 
291 
16.4 
25.0 
0 
20 
176 
2.5 
1.45 
.22 
5.00 
70 
253 
20.4 
19.0 
0 
7 
251 
2.03 
100 
19 
233 
13.3 
20.0 
0 
16 
143 
2.0 
.97 
.19 
4.23 
100 
291 
16.4 
25.0 
0 
20 
176 
2.5 
1.20 
.23 
5.22 
100 
15 
231 
14.1 
19.4 
0 
8 
152 
2.1 
.85 
.23 
3.26 
100 
272 
16.5 
22.9 
0 
10 
179 
2.5 
1.00 
.28 
3.83 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 112 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
I. Meat, Fish, and Poultry—Contd. 
100 
169 
29.7 
5.6 
0 
17 ’ 
320 
5.50 
100 
4 
753 
3.7 
82.0 
0 
2 
40 
0.6 
(.04) 
.06 
(0) 
100 
783 
4.0 
85.2 
0 
2 
42 
0.6 
(.04) 
.06 
(0) 
100 
12 
291 
13.0 
26.6 
0 
18 
140 
1.9 
.65 
.24 
4.53 
100 
333 
14.8 
30.4 
0 
21 
159 
2.2 
- 
.74 
.27 
5.15 
100 
442 
19.5 
40.4 
0 
7 
185 
2.30 
100 
428 
23.9 
36.8 
100 
2 
165 
20.2 
9.4 
0 
66 
283 
0,9 
280 
.02 
.16 
7.67 
100 
169 
20.6 
9.6 
0 
67 
289 
0.9 
290 
.02 
.16 
7.82 
100 
11 
194 
15.5 
14.7 
0 
12 
215 
0.9 
(260) 
.19 
.12 
6.30 
8.0 
100 
218 
17.4 
16.5 
0 
13 
242 
1.0 
(290) 
.21 
.14 
7.10 
9.0 
100 
193 
19.1 
13.0 
0 
29 
302 
0.80 
30 
51 
6.5 
2.8 
0 
20 
85 
0.39 
30 
62 
7.7 
3.3 
0.4 
11 
110 
0.54 
100 
208 
14.4 
15.4 
3 
8 
155 
2.2 
.32 
.25 
3.30 
100 
260 
16.7 
20.6 
2 
10 
178 
2.5 
(6,600) 
.19 
1.30 
5.20 
100 
7 
380 
21.9 
32.5 
0 
13 
236 
3.3 
.20 
.21 
2.89 
100 
408 
23.5 
34.9 
0 
14 
254 
3.5 
.21 
.23 
3.11 
100 
446 
10.2 
44.2 
0 
6 
116 
1.6 
.26 
(.15) 
(3.35) 
60 
200 
6.9 
14.9 
7.6 
12 
85 
1.98 
100 
236 
13.2 
20.4 
0 
17 
(116) 
2.5 
.09 
.23 
3.35 
100 
8 
393 
22.0 
33.9 
0 
13 
236 
3.3 
.22 
.19 
2.67 
100 
427 
23.9 
36.8 
0 
14 
257 
3.6 
.24 
.21 
2.91 
100 
308 
12.5 
28.6 
0 
65 
0.6 
.09 
.12 
2.23 
100 
72 
14.8 
0.1 
3 
115 
40 
3.0 
1.40 
100 
105 
22.4 
1.4 
tr. 
115 
338 
3.0 
Shad E.P 
100 
163 
18.7 
9.8 
0 
20 
216 
1.0 
60 
71 
12.5 
2.3 
0 
14 
145 
0.72 
100 
82 
17.8 
0.8 
0.8 
75 
153 
1.2 
60 
.01 
.03 
1.1 
65 
60 
14.1 
0,5 
0 
208 
175 
1.17 
100 
87 
17.6 
1.8 
0 
19 
202 
1.0 
100 
410 
25.0 
30.8 
5.0 
686 
535 
3.30 
100 
40 
206 
8.8 
19.0 
0 
5 
95 
1.3 
(.68) 
(.13) 
(2.09) 
100 
346 
14.6 
32.0 
0 
9 
158 
2.2 
(1.13) 
(1.22) 
(3.48) 
Stew, meat and vegetable, canned (B), A.P. or 
E P 
100 
119 
9.1 
5.2 
9 
26 
121 
1.4 
1,750 
.04 
.13 
2.57 
4 
100 
90 
18.1 
1.9 
0 
24 
158 
1.20 
100 
156 
19.2 
8.8 
60 
105 
13.6 
5'5 
0 
8.4 
358 
0.96 
100 
202 
16.3 
15.0 
0.4 
30 
119 
6.9 
.28 
.22 
6.12 
(Foods arranged alphabetically within the 15 basic food groups as outlined In text Table II) 113 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
I. Meat, Fish, and Potdtry—Contd. 
60 
157 
11.6 
12.2 
0.2 
16 
118 
3.60 
100 
229 
21.8 
15.8 
0 
11 
196 
3.4 
100 
51 
47 
9.4 
1.0 
0 
10 
108 
0.5 
(.04) 
(.03) 
(1.72) 
100 
96 
19.2 
2.1 
0 
21 
220 
1.1 
(.09) 
(.05) 
(3.50) 
70 
67 
13.4 
1.5 
0 
13 
143 
0.70 
100 
194 
24.2 
10.8 
0 
27 
278 
1.3 
30 
.04 
.14 
10.20 
100 
209 
26.6 
11.4 
0 
19 
195 
0.90 
100 
33 
176 
13.5 
13.5 
0 
13 
237 
3.3 
.08 
.16 
5.30 
100 
262 
20.1 
20.2 
0 
20 
354 
4.9 
.13 
.24 
7.90 
100 
148 
31.8 
2.3 
0 
20 
373 
100 
176 
27.3 
7.4 
0 
23 
423 
100 
84 
19.8 
0.5 
0 
22 
227 
1.09 
100 
23 
133 
15.4 
7.9 
0 
9 
167 
1.8 
.14 
.24 
5.77 
100 
174 
20.0 
10.4 
0 
12 
217 
2.3 
.18 
.31 
7.49 
100 
231 
32.2 
11.4 
0 
15 
287 
3.60 
70 
101 
19.9 
2.4 
0 
9 
160 
2.10 
60 
79 
12.2 
3.3 
0 
7 
132 
1.83 
100 
150 
22.9 
6.5 
0 
150 
263 
0.42 
100 
210 
19.3 
11.9 
6.4 
48 
258 
0.70 
100 
102 
22.4 
1.4 
0 
42 
189 
1.00 
II. Eggs 
100 
11 
140 
11.4 
10.2 
0.6 
48 
197 
2.4 
880 
.12 
.33 
.06 
100 
158 
12.8 
11.5 
0.7 
54 
210 
2.7 
990 
.14 
.37 
.06 
30 
14 
3.2 
0 
0.2 
4 
5 
0,03 
16 
57 
2.6 
5.1 
0.1 
21 
95 
1.38 
100 
572 
(46.7) 
(41.9) 
(2) 
(209) 
(818) 
(11.0) 
5,600 
.24 
(1.10) 
.26 
III. Milk and Milk Products 
100 
394 
23.9 
32.3 
2.0 
873 
610 
1.0 
1,430 
.04 
.48 
.03 
100 
100 
19.2 
.8 
4.0 
82 
263 
0.2 
(70) 
(.01) 
(.13) 
100 
336 
7.0 
33.3 
1.8 
360 
262 
0.49 
100 
301 
19.6 
24.9 
0 
675 
493 
0.91 
100 
308 
37.1 
17.7 
0 
900 
478 
0.78 
100 
304 
26.9 
19.9 
3.8 
100 
306 
33.2 
28.2 
4.8 
1,080 
698 
0.26 
100 
288 
16.8 
24.5 
0 
100 
382 
28.5 
29.8 
0 
100 
64 
9.9 
2.8 
0 
100 
346 
43.5 
19.1 
0 
1,220 
772 
0.37 
■ 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 114 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
III. Milk and Milk Products—Contd. 
Cheese, Pimento (cheddar), E.P 
100 
352 
16.0 
32.0 
0 
Cheese, Pineapple, E.P 
100 
480 
29.9 
38.9 
2.6 
Cheese, Pot, E.P 
100 
193 
28.0 
9.0 
0 
100 
326 
Cheese, Roquefort, E.P 
100 
363 
22.6 
29.5 
1.8 
Cheese, Swiss, E.P 
100 
430 
27.6 
34.9 
1.3 
1,086 
812 
1.20 
Cheese, processed, canned (B), E.P 
100 
384 
22.0 
31.5 
3.0 
871 
700 
1.0 
1,420 
.02 
.44 
.10 
Cream, light or table 
100 
208 
2.9 
20.0 
4.0 
90 
80 
.2 
1,200 
.03 
.13 
Cream, heavy or whipping 
100 
381 
2.2 
40.0 
3.0 
99 
77 
0.22 
Ice cream, vanilla 
100 
213 
3.9 
13.0 
20.0 
80 
60 
.2 
330 
.03 
.26 
.11 
Ice cream, vanilla, ]/% quart 
65 
138 
2.5 
8.4 
13.0 
52 
39 
.13 
214 
.019 
.16 
.07 
Milk, buttermilk 
100 
39 
3.5 
0.5 
5.0 
105 
97 
.2 
(20) 
(.02) 
(.18) 
(-11) 
(1) 
Milk, buttermilk, pint 
250 
97.5 
8.7 
1.25 
12.5 
262 
243 
5.0 
(50) 
(.05) 
(.45) 
(.275) 
(2.5) 
Milk, condensed, sweetened 
100 
328 
8.1 
8.4 
55 
293 
231 
.5 
430 
(-05) 
(.42) 
(.20) 
(1) 
Milk, dry skim 
100 
359 
35.6 
1.0 
52 
1,239 
975 
2.0 
(60) 
.34 
1.93 
1.06 
7 
Milk, Acidophilus 
100 
47 
3.4 
2.0 
3.8 
Milk, evaporated, unsweetened 
100 
139 
7.0 
7.9 
10 
239 
188 
.4 
410 
.05 
.36 
.17 
1 
Milk, fr., whole 
100 
69 
3.5 
3.9 
5 
118 
93 
.2 
170 
.04 
.18 
.11 
1 
Milk, fr., whole, pint 
250 
173 
8.8 
9.8 
12.5 
295 
232.5 
.5 
425 
.10 
.45 
.28 
2.5 
Milk, powder, whole 
100 
496 
25.8 
26.7 
38 
950 
723 
1.6 
1,410 
.31 
1.59 
.66 
7 
Milk, fresh, skim 
100 
37 
3.7 
0.2 
5 
122 
96 
0.25 
Milk, fresh, goat 
100 
69 
4.0 
4.2 
3.8 
128 
103 
Milk, evaporated, goat 
100 
127 
7.0 
7.1 
8.8 
Milk, fr., human 
100 
62 
1.5 
3.3 
6.5 
20 
20 
0.15 
Milk, soybean 
100 
40 
3.5 
2.4 
0.6 
34 
40 
IV. Fats, Butter and Spreads 
Army spread, canned (B) 
100 
557 
6.8 
55.9 
7 
135 
241 
0.3 
2,860 
.03 
.20 
.11 
Butter 
100 
733.0 
0.6 
81.0 
0.4 
16.0 
16.0 
0.20 
3,190 
.00 
.01 
.110 
0 
Butter, 1 square 
10 
73.0 
.06 
8.1 
.04 
1.6 
1.6 
.02 
319 
.001 
.011 
Carter’s Spread, canned (B) 
o 
o 
732 
1.1 
80.8 
0 
47 
0.5 
1,700 
.01 
.04 
.04 
V. Fats, Other 
French dressing 
100 
315 
35.0 
0 
0 
0 
0 
(0) 
(0) 
(0) 
(0) 
(0) 
French dressing, 1 tablespoon 
15 
463 
52.5 
Lard 
100 
900 
0 
100.0 
0 
0 
0 
0 
(5) 
(0) 
.01 
.11 
0 
Lard substitute 
100 
900 
0 
100.0 
0 
0 
0 
0 
(0) 
(0) 
(0) 
(0) 
(0) 
Mayonnaise 
100 
662 
1.10 
73.1 
0 
9.0 
41.0 
0.60 
210 
(.03) 
(.04) 
0 
0 
Mayonnaise, 1 tablespoon 
10 
66 
0.11 
7.3 
0.9 
4.1 
.06 
21 
(.003) 
(.004) 
Oils and cooking oils 
/ " 
100 
900 
0 
100.0 
0 
0 
0 
0 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 115 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
VI. Sugars and Syrups 
100 
208 
0.4 
1.1 
49 
ii 
(14) 
0.1 
0 
.01 
.02 
.15 
2 
(0) 
100 
394 
9.4 
0 
89 
(0) 
(0) 
(0) 
(0) 
100 
330 
0 
0 
82 
.01 
.07 
.11 
.15 
100 
321 
0.3 
0 
80 
4 
18 
0.7 
10 
2 
1.0 
100 
254 
0.5 
0 
63 
21.0 
14.0 
.3 
.010 
.02 
20 
51 
0.1 
0 
12.6 
4.2 
2.8 
.06 
2 
.002 
.004 
.03 
.2 
100 
301 
0.4 
0.1 
75 
51 
14 
1.2 
10 
.01 
.02 
. 15 
.12 
.39 
(.15) 
(.03) 
.07 
9 
1 
11 
1 
100 
303 
(.4) 
(.1) 
(75) 
(12) 
(12) 
(1.4) 
30 
.02 
.03 
jdia, gictpc 
100 
305 
0.4 
0.1 
75 
12 
12 
1.4 
320 
.02 
.02 
(.02) 
(.004) 
100 
261 
0.2 
0 
65 
14 
8 
.3 
(10) 
(.01) 
jeuy 
20 
52 
.04 
0 
13 
2.8 
1.6 
.06 
(2) 
(.002) 
.2 
8 
100 
287 
0.9 
0.4 
70 
(21) 
(14) 
(.3) 
0 
(.02) 
(.02) 
100 
240 
60 
273 
30 
6.7 
.05 
(.20) 
. 11 
.07 
100 
394 
9.4 
0 
89 
.00 
(.02) 
100 
296 
0 
0 
74 
35 
5 
0.9 
(.00) 
(.01) 
.11 
100 
400 
0 
0 
100 
0 
0 
0 
0 
0 
0 
0 
Sugar, powdered and granulated, 1 tablespoon... . 
12 
100 
48 
354 
0 
0 
0 
0 
12 
96 
76 
37 
0 
0 
0 
0 
0 
VII. Desserts and Sweets 
100 
407 
13.2 
34.5 
10.9 
100 
225 
2.3 
8.7 
32.6 
50 
140 
4.2 
0.1 
29.3 
50 
210 
2.4 
9.5 
27.7 
Jd-ij' * vll 
50 
170 
3.2 
4.1 
28.5 
50 
160 
4.7 
3.5 
26.7 
100 
436 
0 
12.0 
82.0 
100 
428 
2.0 
12.0 
78.0 
10 
43 
.2 
1.2 
7.8 
100 
570 
5.5 
52.9 
18.0 
92 
455 
3.00 
100 
516 
2.0 
29.8 
60.0 
26 
139 
3.28 
43 
222 
.9 
12.9 
25.8 
11.2 
59.8 
1.41 
> 
100 
542 
6.0 
33.5 
54.0 
175 
215 
1.67 
Candy, chocolate, sweetened, milk with almonds.. 
Candy, chocolate, sweetened, milk with almonds, 
100 
35 
583 
204 
8.0 
2.8 
38.6 
13.5 
51.0 
17.9 
100 
396 
2.0 
4.0 
88.0 
V^dliuy) ILU-Igcj JTTaTn 
100 
396 
0 
0 
99.0 
100 
347 
6.7 
80.0 
Candy, marshmallow', 1 each | 
11 
38.1 
.7 
8.8 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 116 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
VII. Desserts and Sweets—Contd. 
Candy, peanut brittle 
100 
72 
1.8 
2.7 
10.1 
Custard, egg, baked 
100 
no 
5.2 
5.9 
9.4 
Custard, egg, boiled 
100 
120 
4.7 
5.3 
12.7 
Custard, pie 
100 
270 
5.5 
14.4 
27.7 
Doughnuts 
100 
428 
6.7 
21.0 
53.1 
Doughnuts, 1 each 
45 
192.6 
3.0 
9.5 
23.9 
Gingerbread 
60 
205 
2.5 
7.1 
30.8 
36 
81 
1.26 
Ice cream 
100 
293 
3.5 
23.0 
18.0 
150 
120 
0.17 
Ices, fruit 
100 
109 
0.1 
0.1 
27.0 
Ices, water, common 
100 
134 
0.5 
0 
33.0 
Junket, powder 
100 
397 
0.1 
0.1 
98.8 
Junket, powder, chocolate 
100 
396 
2.1 
4.1 
87.7 
VIII. Puddings 
Blanc mange 
100 
120 
3.2 
3.7 
18.2 
117 
95 
0.17 
Chocolate cornstarch 
100 
140 
3.3 
3.8 
21.2 
Rice with milk 
100 
190 
4.5 
9.3 
20.8 
138 
120 
0.14 
Sago with milk 
100 
40 
0.9 
1.1 
5.8 
Suet with raisins 
100 
330 
3.8 
15.6 
40.8 
Tapioca with milk 
100 
135 
3.2 
3.8 
20.8 
116 
95 
0.98 
IX. Cereals and Grain Products 
All bran 
100 
400 
13.8 
4.5 
58.0 
77 
1,336 
16.67 
Barley, pearled, light 
100 
358 
8.2 
1.0 
79 
16 
189 
2.0 
.05 
2.75 
Biscuit, Army type c (B) 
100 
415 
8.8 
9.7 
73 
116 
260 
5.1 
0 
.15 
.17 
1.66 
Bran flakes 
100 
445 
13.3 
2.3 
71.5 
123 
916 
9.67 
Bran wheat 
100 
411 
16.5 
4.6 
57.5 
120 
1,215 
12.70 
Bread, G.I., enriched, plus 2 percent dry skim 
milk (B) 
100 
260 
8.5 
2.0 
52.0 
50.0 
160.0 
2.70 
.280 
.26 
2.90 
Bread, G.I., 1 thin slice (B) 
20 
52 
1.7 
.4 
10.4 
10.0 
32.0 
.54 
.056 
.052 
.58 
Bread, white, enriched, plus 2 percent dry skim 
milk 
100 
260 
8.5 
2.0 
52 
56.0 
110.0 
1.80 
.240 
.150 
2.20 
Bread, white, 1 thin slice 
20 
52 
1.7 
.4 
10.4 
11.2 
22.0 
.36 
.048 
.030 
0.44 
Bread, whole wheat, 100 percent, 2 percent dry 
skim milk 
100 
259.0 
9.0 
3.0 
49.0 
78.0 
262.0 
2.60 
.30 
.13 
3.54 
Bread, whole wheat, 1 thin slice 
20 
51.8 
1.8 
• .6 
9.8 
15.6 
52.4 
.52 
.015 
.026 
.708 
Bread, Boston brown 
100 
230 
6.7 
3.3 
43.3 
129 
185 
3.00 
Bread, raisin 
100 
275 
9.0 
3.0 
53.0 
Bread, rye 
100 
254 
9.0 
0.6 
53.2 
24 
148 
2 30 
Bread, cracked wheat 
100 
252 
8.6 
2.9 
47.9 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 117 
Weight 
in 
g ms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
IX. Cereals and Grain Products—Contd. 
100 
393 
5.5 
14.6 
60 
22 
65 
0.7 
.04 
.04 
.60 
100 
358 
7.9 
0.7 
80 
23 
56 
(1.3) 
.04 
.09 
1.40 
100 
358 
7.9 
0.7 
80 
23 
56 
1.3 
.38 
.09 
1.77 
Pornmeal belted, determinated, white 
100 
364 
9.5 
1.5 
78 
16 
140 
0.9 
.18 
.06 
1.61 
100 
357 
8.8 
1.1 
78 
16 
140 
0.9 
(100) 
.18 
.07 
1.43 
100 
60 
1.4 
0.8 
11.9 
5 
39 
0.20 
100 
352 
0.5 
0.2 
87 
90 
0 
0 
0 
0 
100 
368 
10.9 
0.4 
80.2 
100 
417 
9.6 
9.6 
73 
22 
102 
1.5 
.16 
.05 
.59 
100 
400 
0 
0 
100.0 
100 
353 
10.5 
2.2 
72.8 
100 
355 
6.3 
1.1 
80 
11 
88 
1.0 
.13 
(4.41) 
100 
355 
11.2 
1.1 
75 
16 
101 
2.9 
.44 
.26 
3.52 
100 
375 
11.4 
2.4 
74.6 
35 
306 
3.70 
100 
343 
10.3 
1.5 
72 
389 
673 
1.0 
.03 
100 
360 
6.8 
0.9 
78.7 
18 
289 
2.60 
Flour, soya (see Legumes) 
Flour, soybean (see Legumes) 
100 
358 
13.0 
2.0 
72 
35 
306 
3.5 
.47 
.11 
4.41 
100 
417 
7.9 
9.9 
74 
20 
200 
2.0 
.03 
.12 
1.50 
100 
381 
10,6 
0.6 
83.2 
48 
333 
5.64 
100 
367 
11.7 
1.2 
77.3 
100 
376 
12.1 
5.1 
70.4 
100 
68 
1.8 
0,2 
IS 
2 
15 
0.2 
0 
.01 
.02 
100 
357 
8.5 
0.8 
79 
11 
70 
0.9 
.13 
.02 
1.37 
200 
130 
4.0 
0 
28 
4 
40 
0.2 
100 
377 
9.2 
1.2 
82.0 
37 
337 
10.67 
100 
361 
13.0 
1.4 
74 
22 
144 
1.2 
.10 
.06 
2.03 
240 
220 
7.2 
3.6 
37.9 
9.6 
60 
0.6 
115 
245 
8.7 
14.7 
17.2 
229 7 
186 
0.4 
100 
340 
15.0 
0 
70.0 
100 
321 
11.1 
2.7 
63 
23 
122 
1.4 
(180) 
(.07) 
(.06) 
(2.09) 
100 
400 
15.4 
7.4 
68 
65 
387 
5.2 
.63 
.14 
1.30 
200 
180 
8.0 
2.0 
31 
22 
130 
1.18 
100 
374 
12.2 
1.9 
77.1 
100 
383 
10.5 
0.9 
83.2 
12 
181 
0.40 
100 
363 
7.7 
0.5 
82 
(9) 
(97) 
2.2 
.21 
.10 
6.00 
100 
380 
6.0 
0.3 
88.4 
11 
100 
2.67 
100 
351 
6.7 
2.2 
76.1 
84 
290 
2.00 
100 
362 
6.7 
0.3 
83 
9 
96 
0.9 
(.01) 
(.06) 
(.66) 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 118 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
IX. Cereals and Grain Products—Contd. 
Rice, puffed, restored product 
100 
362 
6.7 
0.3 
83 
9 
96 
(2.2) 
(.33) 
(.07) 
(4.41) 
Rice, white, uncooked 
100 
347 
7.6 
0.3 
79 
9 
92 
0.7 
.06 
.06 
.66 
Rice, white, cooked 
100 
110 
2.3 
0.9 
22.5 
2 
24 
0.2 
Rice, wild 
100 
325 
14.0 
0.9 
65.4 
Rolls, cinnamon 
100 
304 
7 8 
5 4 
56 
37 
69 
0.7 
5 
.21 
.26 
2.64 
Rolls, parkerhouse 
100 
304 
8 2 
6 1 
54 
63 
97 
0.8 
5 
.21 
.26 
2.64 
Shredded ralston 
100 
339 
8.5 
1.0 
74.0 
Spaghetti 
100 
361 
13.0 
1.4 
74 
22 
144 
1.2 
.08 
.06 
1.96 
Tapioca 
100 
348 
0,6 
0.2 
86 
16 
.6 
1.6 
(0) 
(0) 
(0) 
Wheat cereal, farina, uncooked 
100 
368 
11.0 
0.9 
79 
21 
155 
0.8 
.06 
.06 
.86 
Wheat, cereal, farina, enriched, uncooked 
100 
368 
11.0 
0.9 
79 
21 
155 
(3.5) 
(.44)' 
(.26) 
(5.30) 
Wheat, Cream of (new 5 min.) 
100 
352 
12.0 
1.3 
73 
504 
590 
42.40 
Wheat, Cream of, cooked 
70 
115 
3.4 
0 
24.7 
0.58 
Wheat germ 
100 
71 
1,050 
10.00 
Wheaties 
100 
375 
12.5 
1.2 
78.5 
Wheat, puffed, restored product 
100 
373 
13.4 
1.7 
76 
40 
420 
4.1 
.44 
.12 
5.90 
Wheat, shredded 
100 
374 
11.4 
1.4 
79 
41 
324 
4.5 
.21 
.15 
4.19 
Zweiback 
100 
422 
9.8 
9.9 
73.5 
X. Legumes 
Beans, dry, kidney, red 
100 
350 
22.0 
1.5 
62 
148 
463 
10.3 
.49 
.34 
2.29 
Beans, kidney, red, canned 
250 
255 
17.5 
0.5 
43.3 
97.5 
355 
25.75 
Beans, dry, lima 
100 
343 
20.7 
1.3 
62 
68 
381 
7.5 
.53 
.14 
1.39 
Beans, hyacinth, dried 
100 
343 
22.2 
1.5 
60.1 
244 
390 
3.5 
Beans, Mung, dried 
100 
354 
24.3 
1.4 
61.1 
49 
286 
3.2 
.985 
.094 
2.600 
3 
Beans, dry, navy 
100 
350 
22.0 
1.5 
62 
148 
463 
10.3 
.52 
.34 
2.00 
Cocoanut, dried, shredded 
100 
578 
3.6 
39.1 
53 
43 
191 
5,0 
(.03) 
(.40) 
(1) 
Cocoanut, fresh 
100 
590 
5.7 
50.6 
27.9 
24 
74 
2.67 
Lentils, dried 
100 
331 
25.7 
1.0 
54.7 
102 
383 
8.6 
Lentils, cooked 
100 
205 
12.0 
4.5 
28.0 
32 
131 
2.6 
Nuts, assorted, shelled 
100 
671 
17.4 
58.8 
18 
67 
395 
2.0 
Peanut butter 
100 
619 
26.1 
47.8 
21 
74 
393 
1.9 
.19 
.13 
16.20 
Peanuts, roasted, shelled 
100 
601 
26.9 
44.2 
24 
67 
395 
2.0 
.40 
.13 
16.00 
Peas, black-eyed, cowpeas 
100 
352 
22.9 
1.4 
62 
77 
411 
6.0 
50 
.93 
.14 
1.30 
Pea-chick, dried 
100 
343 
17.2 
1.4 
65.5 
177 
332 
7.5 
453 
.279 
Peas, split, dry 
100 
355 
24.5 
1.0 
62 
. 73 
397 
6.0 
17 
.65 
.18 
2.84 
Peas, split, cooked 
120 
150 
10.0 
0 
26.3 
13.2 
146 
2.09 
Soup, dehydrated, Navy bean (B) 
100 
332 
17.6 
1.1 
63 
133 
(463) 
8.5 
60 
.42 
.19 
2.18 
1 
Soup, dehydrated, pea (B) 
100 
336 
20.5 
1.1 
61 
70 
(39 7) 
6.7 
220 
.57 
.19 
3.06 
1 
Soya flour, flakes or grits, 1 percent or less fat.... 
100 
239 
42.2 
1.0 . 
15# 
330 
619 
13.0 
40 
.73 
.44 
5.29 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 119 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
X. Legumes—Contd. 
Soya flour, flakes or grits, 1 percent fat 
100 
262 
40.1 
5.1 
14# 
330 
619 
13.0 
110 
.60 
.40 
4.19 
Soya flour, flakes or grits, 22 percent fat 
100 
385 
34.8 
22.0 
12# 
280 
599 
12.1 
140 
.51 
.35 
3.74 
Soybeans, dry, whole, mature, A .P. or E.P 
100 
350 
34.8 
18.1 
12# 
227 
585 
8.4 
190 
.97 
.32 
3.04 
Soybean milk, (See milk and milk products) 
. 
XI. Vegetables, Leafy Green or Yellow 
Amaranth, E.P 
100 
45 
3.0 
0.6 
7.0 
170 
62 
3.4 
9,200 
83 
Asparagus, canned, green, solids and liquids 
100 
20 
1.6 
.2 
3 
14 
26 
.6 
510 
.07 
.10 
.86 
15 
Asparagus, canned, green, drained solids (62 percent) 
100 
840 
.07 
.11 
.86 
15 
Asparagus, canned, white, solids and liquids 
100 
20 
1.7 
.1 
3 
14 
26 
.6 
50 
.05 
.06 
.75 
15 
Asparagus, canned, white, drained solids (62 percent) 
100 
80 
.05 
.07 
.75 
14 
Asparagus, Fr., tender shoots, A.P 
100 
25 
20 
1.5 
.2 
3 
16 
30 
.7 
730 
.14 
.09 
.86 
47 
Asparagus, Fr., tender shoots, E.P 
100 
27 
2.2 
.2 
4 
21 
40 
.9 
970 
.19 
.12 
1.15 
63 
Bean, hyacinth, Fr 
100 
52 
3.4 
0.2 
9.1 
45 
55 
1.6 
.566 
17 
Bean, Mung, sprouted 
100 
29 
2.8 
0.1 
4.2 
28 
53 
0.9 
.08 
.08 
.53 
15 
Beans, string, canned, solids and liquids 
100 
17 
1.0 
.1 
3 
42 
29 
.9 
310 
.03 
.03 
.33 
3 
Beans, string, canned, drained solids (65 percent). . 
100 
470 
.03 
.04 
.33 
3 
Beans, string, Fr., (common or kidney), A.P 
100 
10 
39 
2.2 
.2 
7 
58 
40 
1.3 
540 
.07 
.11 
.44 
19 
Beans, string, Fr., (common or kidney), E.P 
100 
43 
2.4 
.2 
8 
65 
44 
1.4 
600 
.08 
.12 
.49 
21 
Broccoli, flower stalks, Fr., A.P 
100 
53 
19 
1.6 
.1 
3 
61 
36 
.6 
1,190 
.04 
.11 
.42 
46 
Broccoli, flower stalks, Fr., E.P 
100 
39 
3.3 
.2 
6 
130 
76 
1.3 
2,540 
.09 
.24 
.90 
99 
Brussels sprouts, Fr., A.P 
100 
23 
43 
3.4 
.4 
7 
26 
60 
1.0 
(270) 
.10 
(.22) 
93 
Brussels sprouts, Fr., E.P 
100 
57 
4.4 
.4 
9 
34 
78 
1.3 
(350) 
.13 
(.29) 
120 
Burcloves, toothed 
100 
70 
6.0 
0.3 
10.9 
224 
78 
0.8 
16,692 
102 
Burdock 
100 
110 
2.5 
0.1 
24.7 
75 
78 
1.4 
.045 
Cabbage, dehydrated (B) 
100 
360 
(17.6) 
(2.4) 
(67) 
(328) 
(385) 
(4.9) 
(400) 
.45 
.34 
3.99 
200 
Cabbage, dehydrated, sulfited (B) 
100 
360 
(17.6) 
(2.4) 
(67) 
(328) 
(385) 
(4.9) 
(400) 
.18 
(.34) 
(3.99) 
350 
Cabbage, Fr., A.P 
100 
27 
21 
1.0 
0.1 
4 
34 
23 
0.4 
30 
.06 
.04 
.15 
37 
Cabbage, Fr., E.P 
100 
29 
1.4 
0.2 
5 
46 
31 
0.5 
40 
.08 
.05 
.22 
50 
Cabbage, Chinese, flat 
100 
30 
2.8 
0.2 
4.3 
173 
46 
1.6 
Cabbage, white mustard 
100 
16 
1.5 
0.1 
2.3 
123 
54 
1.1 
150 
41 
Carrots, canned, solids and liquids 
100 
39 
1.0 
0.3 
8 
25 
24 
0.5 
11,900 
.02 
.02 
.35 
2 
Carrots, canned, drained solids (64 percent) 
100 
18,600 
.02 
.02 
.35 
2 
Carrots, dehydrated (B) 
100 
356 
(9.7) 
(2.4) 
(74) 
(304) 
(268) 
(7.4) 
150,000 
.27 
.25 
3.00 
12 
Carrots, Fr., roots, A.P 
100 
12 
39 
1.1 
0.3 
8 
34 
33 
0.7 
13,200 
.06 
.05 
.49 
4 
Carrots, Fr., roots, E.P 
100 
44 
1.2 
0.3 
9 
39 
37 
0.8 
15,000 
.06 
.06 
.55 
5 
Cedar, E.P 
100 
63 
5.9 
0.7 
8.3 
70 
111 
3.2 
7,816 
Chard, leaves and stalks, Fr., A.P. or E.P 
100 
23 
1.4 
0.2 
4 
0 
36 
4.0 
8,400 
.05 
.12 
.22 
30 
Chives, E.P 
100 
44 
3.8 
0.6 
5.8 
48 
57 
8.4 
Chrysanthemum E.P 
100 
21 
1.9 
0.2 
3.0 
53 
35 
2.8 
60 
25 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 120 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XI. Vegetables, Leafy Green or Yellow—Contd. 
Collards, leaves, FrA.P 
100 
55 
22 
1.8 
0.3 
3 
112 
26 
0.7 
2,800 
.09 
.11 
(.13) 
27 
Collards, leaves, Fr., E.P 
100 
49 
3.9 
0.6 
7 
249 
58 
1.6 
6,200 
.20 
.25 
(.31) 
60 
Colza, or Rape, E.P 
100 
19 
1.4 
0.3 
2.7 
125 
35 
2.2 
1,833 
42 
Coriander, E.P 
100 
39 
2.4 
0.3 
6.6 
159 
62 
5.6 
19,255 
.790 
27 
Cowpeas, Fr., E.P 
100 
47 
3.0 
0.3 
8.1 
56 
144 
2.4 
114 
.880 
.140 
1.300 
23 
Dandelion greens, E.P 
100 
52 
2.7 
0.7 
8.8 
187 
70 
3.1 
14,250 
58 
Endive, Fr., A.P 
100 
48 
12 
0.8 
0.1 
2 
39 
20 
0.9 
1,880 
.03 
.10 
.20 
7 
Endive, Fr., E.P 
100 
24 
1.6 
0.2 
4 
74 
38 
1.7 
3,600 
.06 
.20 
.37 
13 
Escarole, E.P 
100 
9 
1.1 
0.1 
0.9 
27 
29 
1.53 
Fennel, E.P 
100 
34 
2.7 
0.2 
5.3 
119 
56 
1.2 
3,500 
39 
Gourd, bitter (Balsam pear), E.P 
100 
18 
0.8 
0.2 
3.8 
21 
42 
0.6 
210 
.072 
.089 
53 
Kale, Fr., A.P 
100 
36 
34 
2.5 
0.4 
5 
144 
40 
1.4 
6,400 
.12 
.27 
(.33) 
80 
Kale, Fr., E.P 
100 
49 
3.9 
0.6 
7 
225 
62 
2.2 
10,000 
.19 
.42 
(.51) 
125 
Kohlrabi 
100 
38 
2.1 
0.1 
7.1 
42 
47 
0.5 
.270 
48 
Kudzu 
100 
121 
2.1 
0.1 
27.8 
66 
69 
1.9 
Lettuce, inner leaves, Fr., A.P 
100 
31 
12 
0.8 
0.1 
2 
15 
17 
0.3 
140 
.04 
.03 
.13 
4 
Lettuce, inner leaves, Fr., E.P 
100 
19 
1.2 
0.2 
3 
22 
25 
0.5 
200 
.06 
.04 
.18 
5 
Lettuce, Chinese 
100 
21 
1.3 
0.3 
3.3 
46 
31 
1.2 
3 
Matrimonyuine (Chinese box thorn) 
100 
45 
4.6 
0.3 
6.0 
233 
58 
3.4 
4,777 
16 
Mustard, green 
100 
30 
2.2 
0.2 
4.8 
217 
37 
2.2 
1,250 
42 
Okra, Fr., A.P 
100 
12 
36 
1.6 
0.2 
7 
72 
55 
0.6 
450 
.11 
.09 
.62 
22 
Okra, Fr., E.P 
100 
37 
1.8 
0.2 
7 
82 
62 
0.7 
520 
.12 
.10 
.70 
25 
Parsley 
100 
60 
3.7 
1.0 
9.0 
392 
195 
6.7 
3,200 
160 
Peas, canned, solids and liquids 
100 
55 
3.3 
0.2 
10 
14 
79 
1.2 
380 
.12 
.06 
90 
9 
Peas, canned, drained solids (66%) 
100 
600 
.12 
.06 
.90 
9 
Peas, green, Fr., A.P 
100 
55 
46 
3.0 
0.2 
8 
10 
55 
0.9 
320 
.13 
.08 
.79 
13 
Peas, green, Fr., E.P. . . 
100 
102 
6.7 
0.4 
18 
22 
122 
1.9 
700 
.30 
.18 
1.76 
30 
Peppers, green or immature, Fr., A.P 
100 
16 
26 
1.0 
0.2 
5 
9 
21 
0.3 
430 
.05 
.03 
.31 
142 
Peppers, green or immature, Fr., E.P 
100 
31 
1.2 
0.2 
6 
11 
25 
0.4 
510 
,06 
.04 
.37 
170 
Pimiento, canned 
100 
33 
1.0 
0.5 
6 
7 
16 
0.3 
(1,500) 
(02) 
(11) 
(80 
Potatoes, sweet, dehydrated (B) 
100 
378 
(5.5) 
(2.2) 
(84) 
(80) 
(138) 
(2.7) 
20,000 
.20 
.15 
2.10 
20 
Potatoes, sweet, Fr., A.P 
100 
14 
107 
1.5 
0.6 
24 
30 
42 
0.6 
6,400 
.09 
.06 
.53 
20 
Potatoes, sweet, Fr., E.P 
100 
126 
1.8 
0.7 
28 
35 
49 
0.7 
7,400 
.11 
.06 
.62 
23 
Potherb-mustard 
100 
19 
2.0 
0.2 
2.3 
121 
61 
1.5 
10,200 
.138 
168 
Pumpkin, canned 
100 
39 
1.0 
0.3 
8 
20 
36 
0.7 
(950) 
.02 
.06 
.55 
3 
Pumpkin, mature, Fr., A.P 
100 
31 
24 
0.8 
0.1 
5 
15 
30 
0.6 
(830) 
(.03) 
(.04) 
(49) 
4 
Pumpkin, mature, Fr., E.P 
100 
35 
1.2 j 
0.2 
7 
21 
44 
0.8 
(1,200) 
(.04) 
(.05) 
(.71) 
5 
Purslane 
100 
23 
1.5 
0.4 
3.3 
79 
39 
0.3 
3,500 
.042 
21 
Shepherds purse 
100 
44 
3.7 
0.4 
6.4 
388 
70 
6.3 
9,330 
59 
Soybean, sprouted 
100 
64 
6.1 
2.0 
5.5 
65 ( 
101 
1.8 
.350 
.423 
1,020 
13 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 121 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XI. Vegetables, Leafy Green or Yellow—Contd. 
Spinach, canned, solids and liquids 
100 
30 
2.3 
0.5 
4 
0 
36 
2.0 
5,200 
.02 
.08 
.31 
11 
Spinach, canned, drained solids (73%) 
100 
7,140 
.02 
.10 
.31 
11 
Spinach leaves, Fr., A.P 
100 
18 
21 
1.9 
0.2 
3 
0 
45 
2.5 
7,400 
.09 
.20 
.55 
51 
Spinach, leaves, Fr., E.P 
100 
24 
2.3 
0.3 
3 
0 
55 
3.0 
9,000 
- .10 
.24 
.68 
62 
Squash, canned 
100 
39 
1.0 
0.3 
8 
20 
36 
0.7 
(950) 
.01 
(.05) 
(.60) 
3 
Squash, summer, Fr., A.P 
100 
35 
12 
0.4 
0.1 
3 
10 
10 • 
0,3 
no 
.03 
.04 
.47 
14 
Squash, summer, Fr., E.P 
100 
19 
0.6 
0.1 
4 
15 
15 
0.4 
160 
.05 
.06 
.72 
21 
Squash, winter, Fr., A.P 
100 
26 
32 
1.1 
0.2 
7 
14 
21 
0.4 
870 
.04 
.04 
.53 
13 
Squash, winter, Fr., E.P 
100 
44 
1.5 
0.3 
9 
19 
28 
0,6 
1,170 
.05 
.06 
.72 
18 
Swamp cabbage 
100 
25 
2.3 
0.2 
3.5 
107 
43 
1.4 
3,270 
.087 
.117 
15 
Turnips greens, Fr., A.P 
100 
16 
32 
2.4 
0.3 
5 
218 
42 
2.0 
7,600 
.12 
.44 
.49 
102 
Turnips greens, Fr., E.P 
100 
35 
2.9 
0,4 
5 
259 
50 
2.4 
9,000 
.14 
.53 
.57 
121 
Vine spinach (Malabar night shade) 
100 
21 
1.8 
0,3 
2.8 
30 
57 
4.0 
166 
Watercress 
100 
18 
1.6 
0.3 
2.3 
132 
35 
1.7 
4,700 
.078 
.169 
.92 
62 
Yam, Chinese 
100 
94 
2.0 
0.2 
21.0 
29 
46 
0.7 
434 
.067 
4 
XII. Tomatoes 
Tomato catsup 
100 
112 
2.0 
0.4 
25 
12 
18 
0.8 
(1,540) 
.12 
.07 
2.89 
10 
Tomatoes, canned 
100 
22 
1.0 
0.2 
4 
7 
21 
0.6 
940 
.05 
.03 
.68 
17 
Tomatoes, Fr., red, A.P 
100 
2 
23 
1.0 
0.3 
4 
7 
20 
0.6 
1,100 
.06 
.04 
.66 
25 
Tomatoes, Fr., red, E.P 
100 
23 
1.0 
0.3 
4 
7 
21 
0,6 
1,130 
.06 
.04 
.68 
25 
Tomato juice, canned 
100 
23 
1.0 
0.2 
4 
7 
15 
0.4 
850 
.05 
.03 
.75 
13 
Tomato juice, dehydrated (B) 
100 
365 
(15.9) 
(3.3) 
(68) 
(100) 
(213) 
(5.7) 
7,600 
.34 
.30 
8.02 
100 
Tomato puree 
100 
40 
1.8 
0.5 
7 
(14) 
(30) 
1.1 
1,700 
.09 
.06 
1.70 
22 
XIII. Citrus Fruits 
Graoefruit, all, Fr., A.P 
100 
34 
30 
0.3 
0.1 
7 
14 
13 
0.2 
5 
.03 
.01 
.15 
23 
Grapefruit, all, Fr., E.P 
100 
44 
0.5 
0.2 
10 
21 
20 
0.3 
10 
.05 
.02 
.22 
35 
Grapefruit juice, canned 
100 
47 
0.4 
0.2 
11 
21 
20 
0.3 
10 
.02 
.02 
.18 
34 
Grapefruit sections, canned 
100 
55 
0.4 
0.2 
13 
21 
20 
0.3 
10 
.05 
.02 
.22 
25 
Lemons, Fr., A.P 
100 
38 
26 
0.6 
0.4 
5 
14 
7 
0,4 
.01 
.00 
.09 
19 
Lemons, Fr., E.P 
100 
45 
0,9 
0.6 
9 
22 
11 
0.6 
.02 
.00 
.13 
30 
Lemon juice powder, synthetic, canned (B) 
100 
392 
0 
0 
98 
0 
0 
0 
.05 
.07 
860 
Limes, Fr., A.P 
100 
24 
39 
0.6 
0.1 
9 
17 
8 
0.5 
(-02) 
(.00) 
.15 
19 
Limes, Fr., E,P 
100 
52 
0.8 
0.1 
12 
22 
11 
0.6 
(.02) 
(.00) 
.20 
25 
Oranges, Fr., A.P 
100 
28 
35 
0,6 
0.1 
8 
17 
13 
0.3 
180 
.06 
.02 
.15 
32 
Oranges, Fr., E.P 
100 
49 
0.9 
0.2 
11 
24 
18 
0.4 
250 
.08 
.03 
.22 
45 
Orange juice, canned 
100 
55 
0.6 
0.1 
13 
24 
18 
0.4 
140 
.07 
.02 
.24 
39 
Orange and grapefruit juice, canned 
100 
52 
0.6 
0.2 
12 
24 
19 
0.4 
10 
.04 
.01 
.18 
34 
Tangerines, Fr., A.P 
100 
29 
36 
0.6 
0.2 
8 
29 
13 
0.2 
230 
.05 
(.02) 
(.15) 
23 
Tangerines, Fr., E.P 
100 
49 
0.9 
0.2 
11 
41 
18 
0.3 
350 
.07 
(02) 
(.22) 
32 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 122 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XIV. Potatoes 
Potatoes, Irish, Fr., A.P 
100 
16 
72 
1.7 
0.1 
16 
8 
41 
0.6 
30 
.09 
.03 
1 01 
10 
Potatoes, Irish, Fr., E.P 
100 
85 
2.0 
0.1 
19 
9 
49 
0.7 
40 
11 
04 
1 21 
12 
Potatoes, Irish, dehydrated (B) 
100 
366 
(8.6) 
(0-4) 
(82) 
(42) 
(220) 
(4.9) 
0 
.14 
.07 
5.51 
25 
Potatoes, Sweet, Fr., A.P 
100 
14 
107 
1.5 
0.6 
24 
30 
42 
0.6 
6,370 
.09 
.06 
.53 
20 
Potatoes, Sweet, Fr., E.P 
100 
126 
1.8 
0.7 
28 
35 
49 
0.7 
7,400 
.11 
.06 
.62 
23 
Potatoes, Sweet, dehydrated (B) 
100 
378 
(5.5) 
(2.2) 
(84) 
(80) 
(138) 
(2.7) 
20,000 
.20 
.15 
2.09 
20 
XV. Vegetables other than Leafy Green 
or Yellow 
Arrowhead 
100 
119 
5.3 
0.2 
24.1 
8 
260 
1.4 
4 
Arrowroot 
100 
133 
1.7 
0.2 
31.1 
9 
17 
1.0 
Artichokes, French or Globe 
100 
59 
2.9 
0.4 
11.9 
40 
94 
1.89 
Artichokes, French, canned 
100 
21 
0.8 
0 
Artichokes, Jerusalem 
100 
80 
17.0 
2.2 
0.1 
Astor shoot 
100 
35 
3.0 
0.2 
5.3 
138 
52 
2.0 
Bamboo shoot 
100 
34 
2.6 
0.3 
5.3 
18 
57 
0.5 
11 
11 
Bean sprouts, Fr., mung 
100 
30 
2.9 
0.3 
4.0 
40 
70 
1.8 
(.08) 
(.08) 
(.53) 
(15) 
Beans, green, Lima, canned, solids and liquids.. . . 
100 
76 
5.1 
0.4 
13 
18 
86 
1.6 
120 
.04 
.04 
.53 
7 
Beans, green, Lima, canned, drained solids (70%). 
100 
160 
.04 
.05 
.53 
7 
Beans, green, Lima, Fr., A.P 
100 
60 
51 
3.0 
0.3 
9 
25 
63 
0.9 
90 
.09 
.05 
.37 
14 
Beans, green, Lima, Fr., E.P 
100 
133 
7.5 
0.8 
24 
63 
158 
2.3 
210 
.22 
.13 
.95 
35 
Beets, canned, solids and liquids 
100 
55 
1.5 
0.1 
12 
18 
28 
0.7 
10 
.01 
.02 
.20 
3 
Beets, canned, drained solids (66 percent) 
100 
10 
.01 
.03 
.20 
2 
Beets, dehydrated (B) 
100 
353 
(12.1) 
(0.9) 
(74) 
(165) 
(282) 
(5.9) 
30 
.18 
.31 
1.41 
1 
Beets, Fr., common red, A.P 
100 
25 
34 
1.2 
0.1 
7 
20 
32 
0.8 
.02 
.03 
.31 
9 
Beets, Fr., common red, E.P 
100 
47 
1.6 
0.1 
10 
27 
43 
1.0 
.02 
.04 
.40 
12 
Cabbage, Chinese, celery 
100 
16 
1.3 
0.1 
2.5 
41 
44 
0.6 
21 
Cauliflower, Fr., A.P 
100 
55 
13 
1.1 
0.1 
2 
10 
32 
0.5 
60 
.05 
.06 
.26 
34 
Cauliflower, Fr., E.P 
100 
31 
2.4 
0.2 
5 
22 
72 
1.1 
140 
.12 
.13 
.57 
75 
Celeriac roots 
100 
45 
1.7 
0.3 
8.8 
Celery, Fr., A.P 
100 
37 
12 
0.8 
0.1 
2 
32 
25 
0.3 
0 
.03 
.02 
.13 
6 
Celery, Fr., E.P 
100 
23 
1.3 
0.2 
4 
50 
40 
0.5 
0 
.04 
.04 
.22 
9 
Clover, red 
100 
33 
3.0 
0.3 
4.6 
120 
49 
3.4 
Corn, canned, white, solids and liquids 
100 
98 
2.5 
0.9 
20 
4 
67 
0.3 
30 
.02 
.04 
.88 
4 
Corn, canned, white, drained solids (67 percent). . 
100 
50 
.02 
.05 
.88 
3 
Corn, canned, yellow, solids and liquids i 
100 
98 
2.5 
0.9 
20 
4 
67 
0.3 
150 
.03 
.04 
.77 
4 
Corn, canned, yellow, drained solids (68 percent) . 
100 
• 
220 
.03 
.05 
.77 
4 
Corn, Fr., sweet, all, A.P 
100 
62 
42 
1.4 
0.5 
8 
2 
39 
0.2 
90 
.05 
.05 
.64 
5 
Corn, Fr., sweet, all, E.P 
100 
no 
3.7 
1.2 
21 
6 
102 
0.5 
240 
.14 
.12 
1.70 
12 
Cucumbers, Fr., A.P . , J 
100 
30 | 
n 
0.5 
01 1 
2 
7 
15 
0.2 
140 
.03 
.04 
.13 1 
7 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 123 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
X V. Vegetables other than Leafy Green 
or Yellow—Contd. 
Cucumbers, Fr., E.P 
100 
16 
0.7 
0.1 
3 
10 
21 
0.3 
200 
.04 
.05 
.18 
10 
Egg plant, Fr., A.P 
100 
13 
26 
1.0 
0.2 
5 
13 
32 
0.4 
.05 
.04 
.68 
5 
Egg plant, Fr., E.P 
100 
30 
1.1 
0.2 
6 
15 
37 
0.4 
.05 
.04 
.79 
6 
Garlic 
100 
123 
4.4 
0.2 
25.8 
37 
49 
0.8 
nil 
22 
Ginger root 
100 
49 
1.6 
1.2 
8.0 
20 
45 
7.0 
33 
9 
Gourd, bottle (calabash) 
100 
17 
0.5 
0.1 
3.6 
12 
15 
0.4 
Trace 
.014 
5 
Gourd, wax, Chinese 
100 
13 
0.4 
0.1 
2.6 
16 
15 
0.3 
9 
Horseradish root 
100 
91 
3 2 
0 2 
19 0 
100 
80 
? no 
Leek 
100 
32 
2.4 
0.4 
4.6 
64 
54 
1.4 
883 
.153 
18 
Lotus root 
100 
52 
1.6 
0.1 
11.2 
19 
59 
0.5 
20 
Loofah (dishcloth gourd) 
100 
24 
1.0 
0.1 
4.8 
23 
42 
0.8 
56 
.066 
.016 
7 
Mushroom, all Fr., A.P 
100 
9 
2 
(0) 
.2 
(0) 
13 
89 
0.6 
0 
.10 
.38 
5.79 
4 
Mushroom, all Fr., E.P 
100 
2 
(0) 
.2 
(0) 
14 
98 
0.7 
0 
.11 
.42 
6.37 
5 
Mushroom, black, dried 
100 
351 
15.1 
1.7 
68.9 
64 
311 
8.9 
.634 
Onions, dehydrated (B) 
100 
373 
(10.8) 
(1.5) 
(79) 
(263) 
(305) 
(3.3) 
40 
.31 
.13 
1.21 
25 
Onions, Fr., all, A.P 
100 
6 
46 
1.3 
0.2 
10 
30 
41 
0.5 
.03 
.02 
.11 
9 
Onions, Fr., all, E.P 
100 
49 
1.4 
0.2 
10 
32 
44 
0.5 
.04 
.02 
.11 
10 
Onions, scallions, Fr., A.P 
100 
59 
19 
0.4 
0.1 
4 
13 
18 
0.2 
(.01) 
(.05) 
(.04) 
14 
Onions, scallions, Fr., F.P 
100 
50 
1.0 
0.2 
11 
32 
44 
0.5 
(.03) 
(.12) 
(.11) 
35 
Onions, fragrant, (chinese leek) 
100 
48 
1.0 
0.2 
10.6 
32 
44 
0.5 
.030 
.120 
.100 
35 
Onions, welsh 
100 
34 
1.4 
0.3 
6.3 
24 
30 
0.6 
27 
Parsnips, Fr., A.P 
100 
22 
64 
1.2 
0.4 
14 
44 
62 
0.6 
40 
.09 
.06 
(.24) 
12 
Parsnips, Fr., E.P 
100 
83 
1.5 
0.5 
18 
57 
80 
0.7 
50 
.11 
.08 
(.31) 
15 
Radishes, Fr., A.P 
. 100 
51 
11 
0.6 
0 
2 
11 ' 
15 
0 5 
.01 
.02 
.09 
12 
Radishes, Fr., E.P 
100 
22 
1.2 
0.1 
4 
22 
31 
1.0 
.03 
.04 
.15 
25 
Radish, Chinese 
100 
18 
1.0 
0.1 
3.3 
49 
26 
0.7 
3 
.039 
.011 
21 
Rutabagas, Fr., A.P 
100 
15 
37 
0.9 
0.1 
8 
47 
35 
0.3 
.05 
.07 
.79 
30 
Rutabagas, Fr., E.P 
100 
41 
1.1 
0.1 
9 
55 
41 
0.4 
.06 
.08 
.93 
35 
Sauerkraut, canned, solids and liquids 
100 
18 
1.1 
0.2 
3 
46 
31 
0.5 
10 
.03 
.20 
.22 
3 
Sauerkraut, canned, drained solids (81 percent).. . 
100 
10 
.03 
.22 
.22 
3 
Taro, (dasheen) 
100 
96 
2.9 
0.2 
20.6 
28 
77 
1.2 
40 
.030 
Trace 
Turnips, Fr., A.P 
100 
13 
30 
1.0 
0.2 
6 
35 
30 
0.4 
.02 
.05 
.73 
26 
Turnips, Fr., E.P 
100 
34 
1.1 
0.2 
7 
40 
34 
0.5 
.03 
.06 
.84 
30 
Water bamboo 
100 
23 
1.1 
0.2 
4.3 
8 
48 
0.3 
6 
Waterchestnut 
100 
87 
1.3 
0.2 
20.0 
4 
59 
0.7 
20 
8 
Yam bean root 
100 
58 
1.2 
0.2 
12.8 
9 
20 
1.9 
Zucchini 
100 
18 
2.4 
2.1 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 124 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
X VI. Fruits other than citrus 
Apples, canned, sweetened 
100 
82 
0 2 
0.1 
0 4 
20 
4 
7 
0.2 
0.3 
0.3 
.01 
.02 
.02 
.01 
.02 
.02 
.04 
.09 
.09 
3 
A 
Apples, Fr., A.P 
100 
12 
57 
0 3 
13 
5 
9 
70 
80 
Apples, Fr., E.P 
100 
65 
0 3 
0 4 
15 
11 2 
6 
10 
5 
Apple juice 
100 
43 
0 1 
0 1 
Applesauce, canned, sweetened 
100 
82 
0 2 
0 1 
20 
4 
7 
0.2 
(50) 
(.01) 
(.01) 
(.04) 
1 
Applesauce, canned, unsweetened 
100 
44 
0 3 
0 2 
10 2 
Apricots, canned whole in syrup, A.P 
100 
4 
83 
0.6 
0 1 
20 
10 
14 
0 3 
2,300 
2,400 
.02 
.02 
.02 
.02 
.31 
.33 
4 
Apricots, canned whole in syrup, E.P 
100 
87 
0.6 
0.1 
21 
10 
15 
0.3 
4 
Apricots, canned, water pack 
100 
31 
0,5 
0.1 
6.9 
Apricots, Fr., A.P 
100 
6 
53 
0.9 
0 1 
12 
15 
22 
0 5 
2,350 
2,500 
.03 
.04 
.06 
.06 
.66 
.71 
7 
Apricots, Fr., E.P 
100 
57 
1.0 
0.1 
13 
16 
23 
0.5 
7 
Apricot juice, unsweetened 
100 
46 
0.5 
0.4 
10.2 
Avocado, Fr., A.P 
100 
30 
130 
1.3 
12.1 
4 
13 
31 
1.0 
140 
07 
11 
.75 
1.08 
.37 
.57 
14 
20 
7 
Avocado, Fr., E.P 
100 
183 
2.0 
17.2 
5 
19 
44 
1.4 
200 
10 
.15 
05 
Bananas, Fr., A.P 
100 
33 
64 
0.8 
0.1 
15 
5 
19 
0.4 
240 
03 
Bananas, Fr., E.P 
100 
99 
1.2 
0.2 
23 
8 
28 
0.6 
350 
.04 
.07 
10 
3 
Bananas, plaintain 
100 
123 
1.2 
0.3 
28.8 
6 
16 
0.5 
141 
Blackberries, canned 
100 
85 
0.7 
0.7 
19 
11 
12 
0.6 
(50) 
.18 
Blackberries, canned water pack 
100 
49 
1.0 
2.0 
6.8 
Blackberries, Fr 
100 
63 
1.2 
1.1 
12 
17 
19 
0.9 
90 
0.3 
(.31) 
10 
Blackberry juice, unsweetened ' 
100 
60 
0.1 
0.6 
13.5 
Blueberries, canned in syrup 
100 
109 
0,4 
0.4 
26 
10 
8 
0.5 
(70) 
(.18) 
Blueberries, canned, water pack 
100 
37 
0.4 
0.4 
8.0 
Blueberries, Fr 
100 
68 
0.6 
0.6 
15 
16 
13 
0.8 
100 
.04 
(.31) 
15 
Blueberry juice 
100 
50 
0.1 
0 
12.4 
Breadfruit 
100 
149 
0.1 
0.2 
36.7 
21 
48 
0.3 
Carambola 
100 
38 
0.6 
0.4 
8.1 
3 
44 
0.3 
42 
Cherries, Fr., A.P 
100 
6 
65 
1.0 
0.5 
14 
16 
21 
0.5 
1,200 
1,300 
830 
.05 
.06 
13 
13 
Cherries, Fr., E.P 
100 
69 
1.1 
0.5 
15 
17 
22 
0.5 
.05 
.06 
.13 
14 
Cherries, canned in syrup, A .P 
100 
4 
83 
0.6 
0.1 
20 
11 
13 
0.3 
.03 
.02 
.18 
3 
Cherries, canned in syrup E.P 
100 
87 
0.6 
0.1 
21 
11 
14 
0.3 
870 
.03 
.02 
.18 
3 
Cherries, black, canned, water pack 
100 
69 
0.7 
0.3 
15.8 
Cherries, red, canned, water pack 
100 
49 
0.6 
0.5 
10.4 
Cherries, Royal Anne, canned, water pack 
100 
48 
0.6 
0.3 
10.8 
Cherry juice, red, canned 
100 
51 
0.5 
0.6 
10.9 
Citron, fresh, unripe 
100 
41 
0.2 
0.3 
9.4 
64 
20 
0.70 
Cranberries, dehydrated (B) 
100 
407 
(3.3) 
0.4 
(5.1) 
0.7 
(87) 
11 
(112) 
14 
(88) 
11 
(4-1) 
0.6 
550 
.22 
.25 
1.10 
34 
Cranberries, Fr 
100 
52 
40 
(.13) 
12 
Cranberry sauce, canned 
100 
207 
0.1 
0.3 
51 
8 
7 
0.3 
(10) 
(5) 
Dates, fresh 
100 
153 
35.8 
71 
49 
5.07 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 125 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XVI. Fruits other than citrus—Contd. 
Figs, canned in syrup 
100 
126 
0.8 
0.3 
30 
35 
21 
0.4 
Figs, canned, water pack 
100 
46 
0 5 
0 1 
10 8 
Figs, fresh 
100 
75 
1.1 
0.5 
16.6 
51 
28 
0.8 
80 
.044 
.052 
3 
Fruit cocktail or salad, canned 
100 
83 
0,4 
0.1 
20 
8 
12 
0.3 
160 
.01 
.01 
.35 
2 
Fruit salad, water pack 
100 
40 
0.4 
0.6 
8.3 
Cantaloupes, Fr. (mushmelons), A.P 
100 
53 
10 
0.3 
0.1 
2 
8 
8 
0.2 
1,130 
.02 
.02 
.02 
17 
Cantaloupes, Fr. (mushmelons), E.P.. 
100 
24 
0.6 
0.2 
5 
17 
16 
0.4 
2,400 
.05 
.05 
.05 
35 
Gooseberries, green 
100 
20 
1.1 
3.4 
28 
34 
0.32 
Gooseberries, ripe 
100 
40 
0.6 
9.2 
19 
19 
0.58 
Gooseberries, canned in syrup 
100 
72 
0.5 
0.2 
17.0 
Gooseberries, canned, water pack 
100 
22 
0.5 
0.2 
4.5 
Grapes, Fr., A.P 
100 
3 
72 
0.8 
0.4 
16 
17 
20 
0.6 
50 
0.6 
.06 
.29 
3 
Grapes, Fr., E.P.. . . 
100 
74 
0.8 
0.4 
17 
17 
21 
0.6 
50 
0.7 
.06 
.29 
3 
Grapes, seedless, canned water pack. . . 
100 
48 
0.4 
0.7 
10.0 
Grape juice, concord 
100 
70 
0,3 
0 
17.3 
11 
11 
0.30 
Guava, common 
100 
78 
1.0 
0.6 
17.1 
10 
22 
1.5 
100 
.023 
121 
Hawthorn 
100 
101 
0.6 
0.6 
23.4 
85 
25 
2.1 
Honeydew melons, Fr., A.P 
100 
37 
23 
0.4 
0,1 
5 
11 
10 
0.2 
10 
.03 
13 
Honeydew melons, Fr., E.P 
100 
36 
0,6 
0.2 
8 
17 
16 
0.4 
10 
.05 
20 
jujube 
100 
142 
1.2 
0.3 
33.7 
41 
23 
0.5 
82 
Kumquat 
100 
73 
0.9 
0 
17.1 
30 
18 
0.5 
31 
Litchi 
100 
72 
0.9 
0.3 
16.4 
4 
34 
0.3 
.046 
42 
Loganberries, Fr 
100 
18 
1.1 
3.4 
35 
24 
1.37 
Loganberries, canned in syrup. 
100 
115 
0.7 
28.0 
Loganberries, canned, water pack 
100 
37 
1.0 
0.6 
6.8 
Loganberries, juice, unsweetened 
100 
34 
0.2 
1.0 
8.4 
Loquat 
100 
48 
0.4 
0.3 
11.0 - 
22 
36 
0.3 
3 
Mango 
100 
74 
0.6 
0,3 
17.2 
6 
18 
0,2 
4,800 
.052 
28 
Mangosteen 
100 
67 
0.6 
1.0 
13.8 
7 
11 
0.7 
3 
Nectarines 
100 
43 
0,9 
0 
12.4 
4 
24 
0.46 
Olive, Chinese, white 
100 
76 
1,0 
0.8 
16.3 
204 
60 
1.4 
21 
Passion fruit 
100 
40 
2.8 
0 
6.2 
16 
54 
1.12 
Papaya 
100 
47 
0.5 
0.2 
10.9 
17 
13 
0.3 
2,529 
.018 
.024 
54 
Peaches, canned in syrup 
100 
75 
0.4 
0.1 
18 
9 
13 
0.2 
440 
.01 
.02 
.64 
4 
Peaches, canned, water pack 
100 
26 
0.3 
0.1 
6.0 
Peaches, Fr., A.P 
100 
12 
47 
0.4 
0.1 
11 
7 
19 
0.3 
1,050 
.01 
.04 
.77 
7 
Peaches, Fr., E.P 
100 
51 
0.5 
0.1 
12 
8 
22 
0.3 
1,200 
.01 
.04 
.88 
8 
Peach juice, unsweetened 
100 
46 
0.4 
0.4 
10.1 
Pears, canned in syrup 
100 
75 
0.2 
0.1 
18 
8 
18 
0.2 
30 
.01 
.02 
.13 
2 
Pears, Bartlett, canned, water pack 
100 
32 
0.3 
0.2 
7.3 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 126 
Weight 
in 
gras. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XVI. Fruits other than citrus—Contd. 
Pears, Fr., A.P 
100 
17 
57 
0.6 
0.3 
13 
11 
13 
0.3 
40 
.03 
.04 
,ii 
3 
Pears, Fr., E.P 
100 
70 
0.7 
0.4 
16 
13 
16 
0.3 
50 
.04 
.05 
.14 
3 
Pear juice, unsweetened 
100 
w 
51 
0.3 
0.5 
11.3 
Persimmon 
100 
71 
0.6 
0.2 
16.8 
10 
22 
0.3 
2,550 
45 
Pineapple, canned in syrup, sliced or crushed 
100 
87 
0.4 
0.1 
21 
10 
7 
0.2 
50 
.07 
.02 
.18 
5 
Pineapple, canned, water pack, sliced 
100 
50 
0.3 
0.1 
12.0 
Pineapple, Fr., A.P 
100 
47 
30 
0.2 
0.1 
7 
9 
6 
0.2 
110 
.05 
(.02) 
(.15) 
24 
Pineapple, Fr., E.P 
100 
59 
0.4 
0.2 
14 • 
16 
11 
0.3 
200 
.09 
(.04) 
(.31) 
45 
Pineapple, juice, canned 
100 
55 
0.2 
0.2 
13 
8 
10 
0.1 
50 
.05 
.02 
.18 
9 
Plums, canned, A.P 
100 
4 
79 
0.4 
0.1 
19 
11 
14 
0.3 
210 
.02 
.03 
.33 
1 
Plums, canned, E.P 
100 
83 
0.4 
0.1 
20 
11 
15 
0.3 
220 
.02 
.03 
.35 
1 
Plums, prune, canned, water pack 
100 
41 
0.5 
0.1 
9.5 
Plums, Fr., A.P 
100 
5 
53 
0.7 
0.2 
12 
16 
19 
0.5 
340 
.05 
(.04) 
.53 
5 
Plums, Fr., E.P 
100 
57 
0.7 
0.2 
13 
17 
20 
0.5 
360 
.05 
(•04) 
.55 
5 
Plum juice, unsweetened 
100 
58 
0.3 
0.5 
13.0 
Pomegranate 
100 
' 
95 
1.3 
1.1 
19.9 
11 
41 
0.5 
.100 
11 
Prunes, canned, water pack 
100 
147 
1.3 
0.1 
35.2 
Prune juice 
100 
79 
0.4 
Trace 
19.3 
Pummelo 
100 
66 
0,6 
0,3 
15.1 
17 
18 
0.3 
200 
.072 
.020 
.500 
41 
Punch, canned 
100 
32 
0 
0 
8 
0 
0 
0 
Raspberries, Fr 
100 
55 
1.7 
1.0 
9.7 
49 
52 
0.99 
Raspberries, black, canned, water pack 
100 
44 
1.1 
1.1 
7.4 
Raspberries, red, canned, water pack 
100 
41 
0.8 
0.9 
7.5 
Raspberry juice, unsweetened 
100 
37 
0.3 
0.1 
8.6 
Rhubarb, Fr., A.P 
100 
32 
14 
0.3 
0.1 
3 
30 
12 
0.4 
70 
.01 
.06 
10 
Rhubarb, Fr., E.P 
100 
19 
0.5 
0.1 
4 
44 
18 
0.6 
100 
.01 
.11 
15 
Rhubarb, canned, water pack 
100 
18 
0.5 
0.7 
2.3 
Soursop 
100 
74 
0.9 
0.3 
16.9 
9 
30 
0.4 
.045 
Strawberries, Fr., A.P 
100 
4 
41 
0.8 
0.6 
8 
27 
26 
0.8 
48 
.03 
.03 
.22 
63 
Strawberries, Fr., E.P 
100 
41 
0.8 
0.6 
8 
28 
27 
0,8 
50 
.03 
.03 
.24 
65 
Strawberries, canned in syrup 
100 
113 
0.5 
0.2 
27.3 
Strawberries, canned, water pack 
100 
31 
0.9 
0.6 
5.6 
Sugarapple (custard apple) 
100 
92 
1.7 
0.5 
20.2 
6 
10 
0.3 
59 
Sugarcane 
100 
64 
0.2 
0.5 
14.6 
8 
4 
1.3 
.047 
1 
Tamarind 
100 
140 
2.7 
1.3 
29.4 
113 
96 
0.60 
Watermelon, Fr., A.P 
100 
54 
14 
0.2 
0.1 
3 
3 
6 
0.1 
250 
.02 
.03 
.11 
3 
Watermelon, Fr., E.P 
100 
32 
0.5 
0.2 
7 
7 
12 
0.2 
540 
.05 
.07 
.24 
6 
(Foods arranged alphabetically within the IS basic food groups as outlined in text Table II) 127 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XVII. Dried fruits 
Apple nuggets, dehydrated (B) 
100 
100 
100 
100 
100 
100 
1 100 
100 
100 
100 
100 
100 
100 
100 
166 
389 
307 
292 
407 
318 
226 
299 
293 
157 
253 
299 
298 
366 
329 
164 
399 
(1.8) 
1.4 
C 9 
(i.i) 
1,0 
(93) 
(40) 
32 
65 
012) 
(50) 
48 
119 
(88) 
(1.8) 
1.5 
.06 
Apples, dried 
(130) 
.06 
.42 
10 
Apricots, dried 
(.13) 
(.44) 
Cranberries, dehydrated (B) . . 
O . -L 
(3.3) 
1.7 
2 f\ 
(5.1) 
1.9 
0/ 
(87) 
73.5 
7.6 
(4.1) 
4,800 
.08 
.19 
.98 
10 
Currants, dried (See raisins for figures) 
Dates, dried 
550 
.22 
.25 
1.10 
34 
Figs, dried 
162 
116 
3.96 
Litchi, dried 
3.6 
3.0 
0.5 
0.6 
0.4 
0.5 
0.6 
0,5 
1,8 
OZ . V 
70.0 
Peaches, dried 
60 
119 
6.0 
3,400 
Pears, dried 
36.0 
60 
71 
71 
80,2 
31 
19.4 
.15 
(1.89) 
2 
Prunes, dried, A.P 
15 
/ . O 
2.0 
9 3 
49 
58 
55 
72 
85 
110 
2.4 
1,700 
.07 
Prunes, dried, E.P. . . 
.08 
1.30 
5 
Raisins, dried, seeded and seedless, inch dried 
currants 
2.9 
2,000 
.09 
.10 
1.52 
6 
Raspberries, dried 
Z . O 
7 1 
3.0 
100 
.14 
.10 
.53 
3 
XVIII. Beverages 
Cocoa, dry 
/ . o 
9.0 
112 
182 
300 
709 
183 
330 
Cocoa, all milk, 1 cup 
7.1 
3.7 
2.7 
285 
.09 
.45 
1.50 
Cocomalt, dry . 
100 
%j. j 
13.1 
.5 
17.60 
.075 
.270 
.19 
Coffee, roasted (whole bean).... 
100 
.90 
Coffee, soluble (B) 
100 
1 
.07 
8.69 
Coffee, soluble (B), 1 teaspoon. . . 
1 .14 
.35 
56.00 
Malted, milk, Horlick, dry. . . . 
100 
417 
412 
356 
.06 
16,4 
14.3 
6 6 
c £ 
68.0 
72.1 
82.3 
272 
339 
402 
563 
1.30 
3.50 
.01 
.003 
.56 
Ovaltine, dry 
100 
100 
7 1 
Postum, instant 
0 
.82 
Postum, instant, 1 teaspoon 
1 
3.5 
0 
Tea, dry 
100 
1 
Tea, dry (1 bag) 
.35 
6.45 
/ 
.003 
.06 
XIX. Miscellaneous 
Bouillon cubes 
100 
100 
100 
258 
37 
205 
154 
91 
215 
14 
76 
113 
17.6 
3 2 
0 
0.5 
0.1 
0.1 
0.2 
6.4 
0.3 
4.1 
10.7 
47 
5.0 
50.3 
37.2 
19.0 
34 
0.3 
5.0 
3 
40 
122 
510 
62 
34 
37 
80 
73 
.02 
1.02 
Capers 
9.2 
25.62 
Chutney, apple 
0.8 
1,1 
3.2 
5 3 
1.01 
0.93 
2.00 
1.5 
Chutney, tomato 
100 
26 
Horseradish 
100 
Mincemeat 
100 
(150) 
(.02) 
(.09) 
Mustard, dry 
100 
7 4 
(3) 
Mustard, prepared 
100 
4 7 
Olives, green, pickled, A.P 
100 
21 
1.2 
12 
1.6 
(790) 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) 128 
Weight 
in 
gms. 
Waste 
% 
Calories 
Protein 
gm. 
Fat 
gm. 
Carbo- 
hydrate 
gm. 
Calcium 
mg. 
Phos- 
phorus 
mg. 
Iron 
mg. 
Vitamin 
A 
I.U. 
Thiamin 
mg. 
Ribo- 
flavin 
mg. 
Niacin 
mg. 
Ascorbic 
acid 
mg. 
XIX. Miscellaneous—Contd. 
Olives, green, pickled, E.P 
100 
144 
1 5 
13 5 
4 
101 
105 
15 
14 
2.0 
0.40 
(1,000) 
Olives, ripe 
100 
249 
1.7 
25 0 
4 3 
Peppers, red 
100 
44 
1 3 
0 7 
8 1 
Pickles, dill, sour, sweet 
100 
12 
0 5 
0 2 
2 
Pickles, sweet, mustard, chopped 
100 
107 
Trace 
0 8 
25 0 
25 
34 
1.60 
Pimientos, canned 
100 
34 
0.9 
0 3 
6 8 
Relishes 
100 
57 
0.7 
0.2 
13 
14 
16 
0.2 
(.00) 
(-01) 
(.04) 
(1) 
Soy sauce 
100 
80 
4.5 
1.5 
12.0 
Tabasco sauce 
0 
0 
0 
0 
Worcestershire sauce 
100 
80 
1.1 
Trace 
19.0 
Chili sauce (commercial) 
100 
121 
2.5 
0.8 
26.0 
16 
22 
1.50 
Yeast, compressed (baker’s)- 
100 
110 
13.3 
0.4 
13 
25 
605 
4.9 
91 
1 80 
11 30 
Yeast; dried (brewers’) 
100 
362 
50.0 
1.6 
37 
77 
1,890 
20.0 
16.30 
4.00 
40.00 
(Foods arranged alphabetically within the 15 basic food groups as outlined in text Table II) INDEX 
Paragraph Page 
Abbreviations App., table 2 89 
Acid ash diet 95 58 
Acid ash forming foods App., table 7 93 
Addison’s disease 101 64 
Adequacy of a diet 24 
Albumenized milk 5 
Alkaline residue diet 94 57 
Alkaline ash forming foods App., table 8 94 
Allergy diets 114,116 72, 75 
Allowances oversea rations Table V 79 
Angina pectoris 78 4o 
Anticonstipation diet 64, 65 32 
Ascorbic acid (vitamin C) 19 7 
Avitaminoses 92 57 
Balancing a diet 24,25 
Basic food groups 30-41, Table III 12,13 
Beverages, alcoholic percentages in. .App., table 15 107 
Beverages, from dried milk Table VI 83 
Bland diet 38 27 
Breakfast 44 15 
Bulk 12 5 
Calcium diets: 
High 96 60 
Low 97 60 
Calcium content of various foods... .App., table 9 
Caloric diets: 69 39 
High 69.70 39 
Liquid 70 39 
Regular 72 40 
Soft 71 39 
Low 73 40 
Calories 3 1 
Table for estimating 
expenditure App., table 6A 92 
Table for estimating needs... .App., table 6B 93 
Carbohydrates: 
Definition 3,7 1,4 
Content of fruits and vegetables. .App., table 13 102 
Cardio-vascular-renal diet 77 45 
nr n 
Cereals (grains) 
Cheese 3 
Children’s diets 91,111,112,113 54,71 
Nutrient requirements Table I 10 
Citrus fruits 38 14 
Classification of diets 28 11 
Classification of foods 27, App., table 17 11,108 
Colostomy diet *98 68 
Congestive heart failure 80 4$ 
Constipation, diet for 65 32 
Paragraph Page 
Conversion table : 
Pounds—kilograms App., table IB 88 
Cooking 37 14- 
Coronary Thrombosis 79 45 
Daily food allowances 29 11 
Definitions 3 
Dehydrated foods; 121 
Hydration chart Table VII 86 
Dental diet HO 70 
Desserts i 
Suggestions 50, Table VI 19,83 
Dried milk, recipes Table VI 83 
Diabetes mellitus: 85 31 
Diabetic children 91 54 
Diet for complications of 88,90 S3 
Insulin 85,89 51,53 
Menus 87 
Patient training 90 53 
Principles of treatment 86,87 51 
Dietary requirements: 
Recommended allowances Table I 10 
Dietetics, definition of 5 
Diets (See Therapeutic and special diets) 
Distribution of nutrients Table II 
Diverticulosis of colon 68 36 
Dried milk beverages and desserts Table VI 83 
Eggs: 31,120 13,81 
Dehydrated egg desserts Table VI 83 
Hydration of Table VII 86 
Egg-free diet HO 75 
Enteritis diet 03 32 
Equipment for mess 45 15 
Fats: 
Use in the body 9 4 
Dietary sources 33 13 
Fever diets 75 43 
Fish 30 13 
Flour 120 81 
Food allergy: 114 72 
Test diets for 114 72 
Food Groups Table HI 12 
Foods: 
Classification of 27-41 11 
Combination of 50 19 
Composition table App., table 17 108 
High calcium 96 60 
High carbohydrate App., table 13 102 
Issue to oversea hospitals 119 78 
Measures App., table 1A 88 
129 130 
- Paragraph Page 
Foods—Continued 
Rich in minerals App., table 9 95 
Rich in vitamins App., table 14 104 
Selections {See menus) 
Form for menu planning 49 16 
Fruits, citrus 38 14 
Fruits, dehydrated 121 81 
Fruits, other than citrus 41 14 
Full (or regular) hospital diet 51,56 20,25 
Gall bladder disease, diet for 84,103 50,65 
Gastric surgery, diet for 105 66 
Gastritis diet 62 31 
Gastro-intestinal disturbances diet 57 27 
Gastro-intestinal neuroses, diet for. ; 66 34 
Gelatin-milk-mixture diet 60 30 
General hospital diets 51 20 
Heart disease, diets for : 
General 3,77 1,45 
Angina pectoris 78 45 
Coronary thrombosis .'. 79 45 
Congestive heart failure 80 45 
Diet table Table IV 46 
Salt poor, high carbohydrate, 
moderate protein 80 45 
Hemorrhoidectomy cases 106 67 
High caloric diets; 
Liquid 70 39 
Soft 71 39 
Regular 69, 72 39, 40 
Homogenized foods 5 1 
How to plan menus 49 16 
Hospital mess operation 43—48 15 
Hydration chart for dehydrated eggs, 
fruits and vegetables Table VII 86 
Inspections 4 1 
Instruction: 
Diabetic patients 85,90 51,53 
Mess personnel 44 15 
Test diets 114,115 72 
Ulcer cases 57 27 
Insulin 89 53 
Intensive weight reduction diet 73 40 
Irritable colon diet 67 34 
Ketogenic diet ■ 98,99 60,61 
Kidney disorders ...'. 81, 82 47, 48 
Kilogram—pound equivalents App., table IB 88 
Kitchen procedure 1,77 1,45 
Leafy green or yellow vegetables 37 14 
Legumes 5,36 1,13 
Lemon and orange powder 120,121 81 
Light diet 55 23 
Liquid diets : 52, S3, 55 20, 23 
High caloric y 70 39 
Tube feeding formula 53 20 
Liver disease diet 83 48 
Low calcium diet 97 60 
Low caloric diet 3,73 1,40 
Low fat, high carbohydrate diet (liver 
disease) 83 48 
Paragraph Page 
Low fat, high carbohydrate diet (liver disease) 83 48 
Low purin diet 100 61 
Low residue (surgical) diet 107 68 
Maxillo-facial wounds, diet for 110 70 
Meal service 50 19 
Meats 30,120 13,81 
Menus: 
Anticonstipation 65 32 
Bland 58 27 
Cardiovascular 77 45 
Children’s 113 71 
Colostomy 108 68 
Construction of 43,49 15,16 
Diabetic menus 85,90,91 51, 53,54 
Fevers 76 43 
Gastro-intestinal disturbances 57 27 
Bland 58 27 
Gelatin milk mixture. .60 30 
Modified meulengracht 61 31 
Peptic ulcer 57 27 
Gelatin-milk mixture 60 30 
General (regular or full diet) 56 25 
Hemorrhoidectomy 106 67 
High caloric menus: 
Liquid 70 39 
Regular 72 40 
Soft 71 39 
Irritable colon 67 34 
Ketogenic 99 61 
Light diet 55 23 
Liquid diet 53 20 
Liver disease 83 48 
Low caloric (reducing) 73,74 40 
Low fat, high carbohydrate, moderate 
protein; 
Liquid 83 48 
Soft 83 48 
Regular 83 48 
Salt poor, regular 83 48 
Low purin 100 61 
Maxillo-facial (liquid) HO 70 
Meulengracht regime 61 31 
Nephritis 82 48 
Peptic ulcer 57 27 
Reducing diet 73, 74 40 
Regular 51 20 
Salt poor, high carbohydrate, moderate 
protein 80 45 
Salt poor, low fat 83 48 
Sippy regime 59 29 
Soft diet 54 22 
Suggestions for 49 16 
Surgical soft 104 66 
Test diets 114 72 
Tuberculosis 109 70 
Typhoid 76 43 
Ulcerative colitis 68 36 
Menu planning 49 16 
Metabolic disorders 92-101,115 57,72 
Meulengracht regime, modified 61 31 
Milk 32 13 
Milk, dried, beverages and 
desserts 120, Table VI 81,83 131 
Paragraph Page 
Menus—Continued 
Milk free diet 116 75 
Minerals, foods rich in App., table 9 95 
Nephritis, diet for 81,82 47,48 
Neuroses, gastro-intestinal 66,67 34 
Niacin 18 7 
Normal diet (regular) 56 25 
Nonperishable foods 121 81 
Nutrients 6, Table II 4,11 
Nutrition 5,6 1,4 
Ordering diets 1 1 
Oversea hospital ration: 117 78 
Use 118 78 
Food allowances Table 5 79 
Peptic ulcer 3,57 1,27 
Personnel instruction 44 15 
Planning menus 43,49 15, 16 
Poultry 30 13 
Post-operative diets: 
Colon cases, liquid regular 107 68 
Colon cases, residue free 107 68 
Colostomy 108 68 
Gastric cases 105 66 
Hemorrhoidectomies 106 67 
Restricted residue 107 68 
Potassium content of foods 101, 
App., table 11,12 64,99,100 
Potatoes 39 14 
Preoperative diet 102 65 
Preparation of meals. 48,50 16,19 
Prescription of diets 1 1 
Protein 5,8 1, 4 
Purin diet, low 100 61 
Rates of weight loss 74 40 
Recipes for test diet items 115 72 
Recommendations for varying menus 49 16 
Recommended dietary allowances Table I 10 
Recommended distribution of nutrients.. .Table II 11 
Reducing diet 73 40 
Reducing diet (500 calories) 74 40 
Regular (or full) diet 51,56 20,25 
Requirements of nutrients 6-13, Table II 4,11 
Residue-free diet 107 68 
Riboflavin , 17 7 
Rowe diets 115 72 
Salt poor, high carbohydrate, moderate 
protein diet 80 45 
Salt poor, low fat diet (liver disease) 83 48 
Salt requirements 13 6 
Service, meal ..50 19 
Servings, standard App., table 16 108 
Sippy diet, modified 59 29 
Sodium chloride App., table 10, 12 98, 100 
Soft diets 54 22 
Special diets 52 20 
Standard weight tables: 
Men App., table 3 90 
Women App., table 4 91 
Children App., table 5 91 
Paragraph Page 
Sugar and syrups 34 13 
Suggestions for meal planning 49 16 
Supply of food 46,117 15,78 
Surgical diets: 102-109 65 
(Sec therapeutic and special diets.) 
Table of food composition App., table 17 108 
Test diets 114 72 
Therapeutic and special diets: 
Addison’s disease 101 64 
Allergy test diets: 
Diet No. 1 ..114 72 
Diet No. 2 114 72 
Diet No. 3 114 72 
Diet No. 4 114 72 
Diet No. 5 114 * 72 
Bland 58 27 
Childrens’ diets 111-114 71 
Colostomy 108 68 
Congestive heart failure ...80 45 
Constipation diets: 
Anti-constipation 66-67 34 
Habitual constipation 65 32 
Coronary thrombosis 79 45 
Diabetic: 
Liquid 91 54 
Regular 90 S3 
Egg-free 116 75 
Enteritis 63 32 
Fever diets : 75 43 
Typhoid fever (3000, 4000, 5000 
calories) 76 43 
Gall bladder disease 84,103 50,65 
Gastritis 62 31 
Gastro-intestinal disturbances diets ; 57 27 
Bland 58 27 
Gelatin-milk mixtures 60 30 
Meulcngracht, modified 61 31 
Peptic ulcer 57 27 
Sippy, modified 59 29 
Gastro-intestinal neuroses 66,67 34 
Gelatin-milk mixture 60 30 
General or regular 51 20 
Heart disease diets ; 77 45 
Angina pectoris 78 45 
Congestive heart failure 80 45 
Coronary thrombosis 79 45 
Salt poor, high carbohydrate, 
moderate protein 80 45 
Hemorrhoidectomy, fistula and fissure 
cases 106 67 
High caloric diet: 69 39 
Liquid .70 39 
Regular 72 40 
Soft 71 39 
Irritable colon cases 67 34 
Ketogenic diet 98,99 60,61 
Light diets 55 23 
Liquid diets (tube feeding) 53 20 
Liver disease 83 48 
Low caloric diets (reducing) : 73, 74 40 
500 calorics 74 40 
1200 calories 74 40 132 
Paragraph Page 
Therapeutic and special diets—Continued 
Low fat, high carbohydrate, moderate 
protein diet 83 48 
Liquid 83 48 
Regular ' 83 48 
Soft ....83 48 
Salt poor, regular 83 48 
Maxillo-facial wound diet: 110 70 
Liquid 110 70 
Semisoft 110 70 
Metabolic disorders, diets for: 
Allergy tests 114 72 
Avitaminoses : 92 57 
Acid and base producing 93 57 
Acid ash * 95 58 
Alkaline ash 94 57 
High calcium 96 60 
Low calcium 97 60 
Low purin 100 61 
Ketogenic 98-99 60,61 
Meulengracht regime 61 31 
Milk-free diet 116 75 
Nephritis diet: 81 47 
Acute cases 81 47 
Chronic cases without edema 82 48 
Peptic ulcer 57 27 
Preoperative diet 102 65 
Post operative 102, 103 65 
Regular 56 25 
Restricted residue 107 68 
Rowe diets 115 72 
Sippy diet, modified 59 29 
Soft 54 22 
Surgical diets 102-109 65 
Colostomy 108 68 
Pre-operative 102 65 
Post-operative (general 
surgery) 102,103 65 
Gastric 105 66 
Paragraph Page 
Therapeutic and special diets—Continued 
Liquids 104 66 
Modified surgical soft 104 66 
Residue restricted 107 68 
Soft 104 66 
Surgical light diet 104 66 
Surgical regular diet 104 66 
Tuberculosis 109 70 
Ulcerative colitis 68 36 
Wheat-free diet 116 75 
Ulcerative colitis diet 68 36 
Ulcers, peptic 3,57 1,27 
Useful measurements table App., table 1A 88 
Variety in menus 47 IS 
Vegetables, dehydrated 121 81 
Vegetables, L.G.Y 37 14 
Vegetables, methods of preparing 49 16 
Vegetables, other than L.G.Y 40 14 
Vitamins 5,11,14-23,26, 1,5,6, 
Table I, App., table 14 10, 104 
Vitamin A 15 6 
Vitamin B1 (thiamin) 16 6 
Vitamin B2 (riboflavin) 17 7 
Niacin 18 7 
Vitamin C (ascorbic acid) 19 7 
Vitamin D 20 7 
Vitamin E 21 8 
Vitamin K 22 8. 
Synthetic 26 10 
Water, importance of 12 5 
Water balance 12 5 
Weight loss 74 40 
Weight, standard tables App., table 2, 3, 4 89,90,91 
Wheat-free diet 116 75 
Wired jaw, diet suitable for HQ 70 
r U. S. GOVERNMENT PRINTING OFFICE: 1945— 6 28131—TM-2S TM 8-500 
C 1 
TECHNICAL MANUAL 
HOSPITAL DIETS 
Changes! 
No. 1 ) 
WAR DEPARTMENT 
Washington 25, D. C., 1 May 1945 
TM 8-500, 7 March 1945, is changed as follows: 
Substitute revised page 104, herewith, for old page 104. 
Table 14- Foods rich in vitamins* 
Vitamin A 
Thiamin (Vitamin Bi) 
Excellent 
Good 
Excellent 
Good 
Good 
Fair 
Fish-liver oils 
Cream 
Pork, lean 
Egg yolk 
Fish roe 
Milk, fresh 
Liver 
Kidney 
Chicken 
Brains 
Codfish’ 
(whole or skim) 
Fish roe 
Oysters 
Kidney 
Beef, lean 
Sardines 
Egg yolk 
Butter 
Milk, whole 
Red salmon 
Liver 
Peas, green 
Mutton, lean 
Whiting 
Tqrnips 
Broccoli 
Cheese 
Beans, lima, 
Potatoes 
Lettuce 
Kohlrabi 
Kale 
Asparagus, 
green 
green 
Sweet corn 
Sweet potatoes 
Collards 
Kale 
Eggplant 
Spinach 
Okra 
Wheat germ 
Brussels sprouts 
Onions 
Bananas 
Dandelion greens 
Brussels sprouts 
Corn germ 
Cauliflower 
Leeks 
Watermelon 
Dock 
Artichokes, 
Rye germ 
Cabbage 
T omatoes 
Raspberries 
Escarole 
globe 
Rice polishings 
Mushrooms 
Beans, wax 
Blackberries 
Chard 
Tomatoes, 
Wheat bran 
Spinach 
Beans, green 
Lamb’s-quarters 
Turnip tops 
yellow 
Oats 
Wheat 
Watercress 
Turnip greens 
Beets 
Parsnips 
Lettuce, green 
Avocados 
Rve 
Garden cress' 
Carrots 
Collards 
Guavas 
Barley 
Prunes 
Figs 
Watercress 
Cantaloupe 
nice, brown 
Avocados 
Plums 
Chinese cabbage 
Blackberries 
Peanuts 
Pineapple 
Pears 
Broccoli 
Black currants 
Sovbeans 
Oranges 
Apples 
Mustard greens 
Blueberries 
Cowpeas 
Grapefruit 
Cantaloupe 
Beet greens , 
Carrots 
Sweet potatoes 
Squash, yellow 
Peppers, sweet 
Tomatoes, red 
Peas, green 
Beans, green 
Apricots 
Papayas 
Mangoes 
Prunes 
Peaches, yellow 
Bananas 
Pineapples 
Olives, green 
Olives, ripe 
Dates 
Oranges, deep 
yellow juice 
Corn meal, 
yellow 
Beans, navy 
Peas, dried 
Tangerine 
Hazelnuts 
Chestnuts 
Brazil nuts 
Walnuts 
Almonds 
Pecans 
Dates 
*Datafrom Publication by Esther Peterson Daniel, Associate Nutrition Chemist, U. S. Dept, of Agriculture, Bureau of Home Economics. 
(AG 300.7 (1 May 45)] 
1 By order of the Secretary of War: 
Official: 
G. C. MARSHALL 
Chief of Staff 
J. A. ULIO 
Major General 
The Adjutant General 
Distribution: 
Sec of War (1); Dept (20); AAF Comd (6); S Div ASF (1); Tech Sy (Tng Div) (2); SvC 
(Surg) (6); SvC (Tng Div) (2); MDW (2); Sta (AAF Cont) (2); GH (Named) (80); RH 
(40); SH (Named) (30); Conv Hosp (Named) (50); Gen & Sp Sv Sch (2); WD Gen Staff 
(Ea Sec) (2); USMA (6); AST Sch (10); ROTC (10); ASF Tng C (except Med) (3); ASF 
Unit Tng C (3); A (6); A (Surg) (6); CHQ (2); CHQ (Surg) (2); D (2); D (Surg) (2); Bn 8 
(10); Med Hosp Ship Co (10); AF (6); AF (Surg) (6); T/O & E 8-28 (4); 8-450 (2); 8-500, 
Med Dept Sv Orgn, Hq Med Dept (10); 8-510 (10); 8-520 (2); 8-534 (4); 8-540 (10); 
8-550 (40); 8-550S (40); 8-550T (40); 8-550-lT (40); 8-560 (20); 8-560S (2); 
8-580 (2); 8-581 (2); 8-590 (50); 8-650 (2); 8-750 (40); 8-760 (20); 8-780 (20); 8-790 (50) 
Refer to FM 21-6 for explanation of distribution formula. 
2 
O. S. GOVERNMENT PRINTING OFFICE; 1945 
AGO 307A