M^m^MmKlLaM.!.UJ.M.M.MJ.U.UU^^ A Proposed Basis for a Dietary for Hospitals For the Insane TO MEET WAR CONDITIONS -BY— H. J. SOMMER, M. D. Superintendent ol Blair County Hospital for the Insane ; President Blair County Medical Society ; President Central Pennsylvania Chapter, Jefferson Medical College Alumni ; Fellow of American Medical Assoc; Member American Medico Psych. Association, etc. -AND- P. SAHA, M. D. Assistant Physician, Blair County Hospital for the Insane, Hollidaysburg, Pa.; Prof. Rea Scholar, Univ. 111. College of Medicine ■V^WTirrrT m MviviriviYivtriviyivi WM^ l yj^ i v f; A Proposed Basis I- OK A Dietary for Hospitals For the Insane TO MEET- War Conditions BY H. J. SOMMER, M. D. Superintendent of Blair County Hospital for the Insane; Presi dent Blair County Medical Society; President Central Penn- sylvania Chapter, Jefferson Medical College Mumni ; I'Vlliiu m|" American Medical Assoc; Member American Medico Psych. Association, &c AND P. SANA, M. I). Assistant Physician, Blair Co. Hospital for ike rnsane, Holli daysburg, Pa.; Prof. Rea Scholar, Univ. 111. College i if Medicine. Printed and Distributed by Authority cf the Directors of the Blair Co. Hospital for Insane, Hollidaysburg. Fa.. March, 1918 DIRECTORS H. H. Pensyl, President S. Shoemaker T. L. Coleman Presented at a Conference of the Association of Trustees and Medi- cal Superintendents of Pennsylvania in Philadelphia, Pa., March 15, 1918 7X5" 5"i INTRODUCTORY NOTE There can be n< i questi< >n but that our l ; l RST 1 )I "\'\ PRi )- FESSH >.\AI.I.\ IS T( ) I >UR PATIENTS; but there can also i question that our \K.\T DUTY IS T< m UK C< >UNTRY ! ertainty that food production this year will equal the requirements for our Nation and Allies. This paper is offered much ahead of schedule and in a differ- ent form from that first intended simply to act as a possible stimu- to the Superintendents of Hospitals for the [n duce as much as possible on their Hospital farm: — and to feed to the maximum such foods as will not stand transportation. If tin- I tospital witli 300 mouths to feed can conserve i' 11 bar- rels of wheat flour per annum (as against old wheat bread allow- ance and do it by not reducing total caloric food requirements) how many barrels of wheat Hour can be saved from all of the Institutions of the Country feeding 300, I mouths? ANSWER BARRELS! When we count -till further using substitutes — as against purr wheat bread the total saving will PR< >BABLY BE IX Til!'. \ T EIGHB< )RH< )( )D < >F 200,000 BARRELS! I.- oking at the food problem for Institutions from a differ- ent angle we should consider the needs of the different classes of patients especially should we think of the toxic conditions in tin groups of the fnsane. We should determine the particular kinds and varieties of f Is to feed in such conditions. This is unknown hut will he solved some time in the future and the writ- er wishes to offer that some day all ps; 11 led on ids that are adapted to each particular patient. Iaisk says "under-fed or over-fed individuals may alike become objects of commiseration and proper subjects for rehabilitation." We must approach and handle the food problem of our In- stitutions with more or less hesitation remembering that our charges are human beings like our but afflicted with the greatest of all afflictions. However to the writer that the time ha- come for every Patriotic Superintendent of a pital for the Insane to study the quesl m a new angle — nam- m a Patriotic view point. The writer wishes to particularly thank his able assistant Dr. 1'. Saha for his untiring work upon the tabulations of menues with the exhaustive food value- worked out in detail. March 23, 1918. If. ]. Sommek. T( ) supply the food for the 290,000 Insane, Feebleminded and Epileptic now confined in Institutions in the United States would be a gigantic prospositioh should one central organization be required to co-ordinate the units which make the whole num- ber. To supply the separate units is a puzzling job. All Super- intendents are more or less harassed by this ever changing prob- lem and probably each has set his own standard of food for his charges. However we believe many will lie astonished when they compare the Caloric values used in [institutions in the past with the costs of the present for the same. The authors have searched for years to find a rational food schedule for the Insane. No work on nutrition or dietetic-, (of which we can learn ) pretends to outline a dietary for the Insane based upon Caloric food values — for example the use of Carbo- Hydrates and Proteins the former based upon some specific fat production in the economy and again this fat production deducted from or added to those fed as such so as to keep the daily per capita supply of fats at some standard figure. Practically all food experts differ as to the proper daily mini- mum allowances of protein, fat and carbo-hydrates. We have at- tempted to strike a happy medium and otter the results of our work as a possible guide for investigators who have the labora- tory conveniences and appliances for this work in large Hospitals for the Insane. The importance to the patient of a proper food allowance and administration is greater than the importance of reducing per capita costs. We believe however that both of these important functions should be correlated to bring forth the greatest good. War conditions forced the issue upon us over one year ago. Later our Country entered the ranks of the "Allies" and new con- ditions required new regulations until lately — any man or woman who has a spark of Patriotism must recognize his plain duty and conserve food — first, for our Army and Navy ; second, for Our Allied Armies and third, for the women, children and workers of our allies. We believe that we should feed a minimum of such food as can be shipped and a maximum of foods that cannot be sent oversea^. All honor to the rank and file oi our pe< pie who are com- plying with regulations as promulgated 1>\ food administrator Hoover. All of the Hospitals of the Country arc exempt from these rulings— but, are they applying these ore! rs to their Insti- tutions notwithstanding their special exemptions insofar as the special conditions in their Institutions will allow r We believe a vast majorit) are doing so (at least we prefer that position). This brochure is offered to cover what \ve feel is a great source of f 1 conservation and we believe 1>\ rational conserva- tion we will he rational in feeding our patients (to their mental and physical welfare! ami at the same time voluntarily give "in- active and practical aid to the food administraii Over one year ago we established a ''Commissary Board" consisting of the Asst. Physician, the Supervisor, the Mead Nurse and Cook — ami during gardening season the Gardner. The phy- sician sat as chairman and fi od expert : the Supervisor and Mead Xurse to -imply certain information desired daily and to make suggestions : the Cook to repi »rt "left overs" and stock in her store room and refrigerators; the Gardner to repor; what vegetables he ci mid furnish the next daw From this beginning we gradually built up tc what we offer as a rational dietary, based upon the requirements of the Food Administration f ir individual families- with m 'afless and a less days doubled over the government requirements. In our work we adapted the admirable and exhaustive analytical work of Atwater and Bryant, I . S. Dept. of Agriculture as a standard We also used the works of Lusk, Voit, Rubner, Thompson and other-. The percentage allowance oi fat, protein and carbo-hydrates to arrive at definite Caloric food values are mostly from practical experience in applying the same in our Institution. We realize that these figures depart greatly from the me of the recog- nized food experts but always in excess as conn o the aver- > the majority hut we hope to ultimately prove by continued regular weekly weighing of each class of Patients to arrive at some definite conclusion. However as above stated it remain- tor chemical analyses in Laboratories in large institutions to do the finer work such as the determination of the elimination oi nitrogen from foeces and urine Carbon dioxide elimination — elimination of excess of solids, etc., etc., and we have no doubt that bv a proper outfit, a chemist and co-ordination of the var- ious departments of a large institution the ledger will show that the combined costs of the food required and the Laboratory are less than the old irrational method of "feeding to fill." When we add to this the increase of health both mental and phyiscal of our charges we find that we have also helped our country and allies. If this paper" does nothing else than to "aid a little" in the great work going on by our food administration we feel we are amply repaid for the many hours spent in its compilation. We wish to call your attention to the fact that in our Insti- tution the per capita bread allowance per issue was unlimited ( about 8 to 9 ounces). It is now fixed at 5 to (> ounces depend- ing upon the class of patients fed. This shows a money saving of about $1,100.00 per annum based upon 300 persons fed daily: it will net a saving of about go barrels of wheat flour per year for the food administration! Heretofore we allowed all patients ( except paretics and allied classes who gorge a vast amount of food if permitted) bread ad libitum. Our rice bill is reduced 26 per cent. We could mention other examples but we think the two are sufficient). And none of our patients are being under- fed — rather they are over-fed. We suggest the following as basic requirements of a diet both for proper feeding and the phychological value. (The lat- ter we consider very important — in fact as important as the food values and quantity as we are dealing with the Insane. The psychic influence of taste, smell, sight and quantity of food is necessary for a mentally sound individual or he will leave the tabel dissatisfied if any one or more of his senses are disagreeably affected). 1. The food must be good in quality. 2. It must be properly cooked and seasoned. •">. It must be ample in quantity and bulk. 1. It must be properly served to appeal to the senses. 5. Fruit and vegetables are very important items — to supply calcium, sodium, potassium and other salts — together with their action upon the alimentary tract. Vitamines are an unknown quantity but are absolutely essential. The want of vitamines causes scurvy or allied diseases. Monotony oi diet in an [nstitution is to be avoided. Variety should be the watch zvord. Protein must be supplied in sufficient quantity — the ques- tion arises — what is a "sufficient quantity" for the insane? We don't know! We however do know thai protein supplied in certain definite quantities in men doing active athletic work for a given number of days will give the results desired. I [owever we do not kn< i\\ \\ hether < ir nol protein sh< iuld be given in excess in the acute or convalescent insane to make up for wastage due to factors un- known. Every Psychiatrist of any experience lias over and again seen individuals suffering from Acute Insanity who would "wolf" quantities of food sufficient for two or three people — pro- teins, fats and carbo-hydrates in excess. We feel that this prob- lem can only be solved by a chemist, in a laboratory — in the In- stitution and in that way learn the proper kind of food to ad- minister in "disturbed" cases and what should he served for "depressed" patients to t\vd the peculiar wastage of excessive metabolism of each type of the in-aue. Doubtless one group should have more fat another more protein and still another sibly more of certain carbo-hydrates, etc., than would be allowed for a mentally sound and vigorous individual. The following- table shows the protein allowance- ^\ various gnized food experts : ■PROTEIN ALLOWANCE PER DAY. BASED UPON "MEDIUM" MANUAL LABOR IN A MAN WEIGHING 70 KILOGRAMS. Voit Rubner Atwater Chittenden Gms. Gms. Gms. Gms. lis L27 L25 50 Fat 56 52 Carbo-Hydrates ■" 509 Calories 3055 2868 3400 2500 ■TABLE FROM RUBNER, SHOWING THE DIETARIES ALLOWED IN VARIOUS GREAT HOSPITALS IN THE WORLD. Carbo- Hospitals Protein Fat Hydrates Calories Gms. Gms. Gms. Gms. .Munich 92 157 L381 Augsburg 94 57 222 1823 Halle 30 393 2267 England 107 69 3266 l.nsk - Science of Nutrition, 3d Edition. Apparently from a study of the above two tables we must acknowledge that "food experts" differ very much. We cannot follow any one of them and feel sure that we are on the right track. We therefore attempt a compromise (recognizing all of the Scientists quoted) and offer a dietary for the Insane from which to make a beginning. We must not forget when speaking of proteins that meat proteins are not necessary to maintain vigorous strong constitu- tions, as proved in the far East where millions of people live on an exclusive vegetable diet with in certain Sects the only addition of milk and in other Sects the addition of milk and eggs. Chit- tenden has done much to forward the idea of a rational dietary. I le suffered from Rheumatism, sick headaches, billiousness, etc. lie resorted to a "course of dieting which should largely reduce the protein and calorific intake." "There was a greater appre- ciation of such foods as was eaten — a keener appetite and more acute taste seemed to be developed, with a thorough liking for simple foods." During the first eight months there was a loss of S Kilograms of body weight. Thereafter for nine months the body weight remained stationary. Two months of the time were spent at an inland fishing re- sult, and during a part of this time a guide was dispensed with and the boat rowed by the writer (Chittenden) frequently 6 to 10 miles in a forenoon, sometimes against head winds (without breakfast), and with much greater freedom from fatigue and muscular soreness than in previous years on a fuller dietary. Chittenden states that nitrogen of the urine was determined dailv for nine months. He showed in his own case that nitrogen equilibrium could be maintained with dietaries of low calorific values ( 1613 to 154!) Calories — 28 and 27 Calories per Kilogram) containing 6.40 and 5.86 grams of nitrogen. These figures cor- respond to diets containing 40 to 36.6 grams of protein in place of the lis grams 'honored by habit and tradition. (We must not forget however that what was good for Chittenden might be "bad" for Smith or Jones). Chittenden made an exhaustive series of experiments on groups of Professional men, student athletes ,n training and on soldiers. Daily nitrogen elimination determinations were made in these feeding experiments for a period of five to nine months. 8 The athletes won championships, the Professional men were keener for their work and the Soldiers maintained perfect health. Fundamentally we must recognize: \ calory is a heat unit the amount of heat required to raise the temperature of one Kilogram of water one degree centigrade — or approximately one pound 2.2 degrees Fahrenheit. To make a definite start we had all of our patients weighed and we found that the average weight per patient in this Hospital is 132 lbs. or 59.9 Kilo, (this average embraces male and female; -irk and well i. 'I'm carry out our new scheme for fond conservation we have fixed the average weekly Minimum and Maximum calorie- re- quired for each group a- follows: TABLE SHOWING CALORIES ALLOWED PER KILO. AND PER AVERAGE BODY WEIGHT EACH 24 HOURS IN THIS HOSPITAL. Caloriies. Body Total Calories patients Weight ... .. . Minimum Maximum Custodial or Non- Working 30 to 35 59.9 L797 2000 Moderate or Light Work 40 to 45 59.9 2396 l'ikiii Hard Work 50 to 55 59.9 2995 3200 Convalescent 50 to 55 59.9 2995 3200 It is to be understood that the above may be subject to ma- terial change as experience might dictate. TABLE SHOWING DAILY AVERAGE CALORIES ALLOWED PER CAPITA IN THE PAST. AND THE NEW ALLOWANCE FOR Custodial Patients IN THIS HOSPITAL. r, ~ Gms. Protein Gms. „ „ , ^ _ . Carbo- Calories Gms. Fat ,, . . Hydrates Commissary Board Allowance 90 45.9 120 2584.9 New Allowance 76.7 34.8 354.2 200s. l Food Conserved .. . L3.3 11.1 576.5 This shows a food saving of 13.3 gms. of protein, lid ,u r im. i f fat and 65.8 of carbo-hydrates- aggregating 57G.5 caloric day per individual. nly the exigencies of war have induced us to offer this paper at this time not only as a possible help and guide to others but as a 10 stimulus to further effort in food conservation. It is the bounden duty of every American to do all that he can to aid the Adminis- tration. When we consider that we are working safely — living our ordinary lives while our brothers and sons are facing bullets, shells, bombs, gas and liquid fire, after they have safely passed by the marauding I tun I 'evil fish— and when v < think of the ut- ter desolation in parts of Belgium and France together with the wants and needs of our Allies soldiers and their families in the way of f"<"l can any man with a spark of Patriotism "'< fill" when he knows that every second mouth full will help the unspeakable I fun to fill his insatiable ap »r lands and whole nati< 'tis ! None of you wish to see German Aeroplane- come over the hills ami drop a few smoking visiting cards on your institutions ! Xoi one of you want to watch the Modern Christian ( ?) Bar- barian ravage your Institution .if everything ex;ept the patients! If my information is correct we face these conditions unless we conserve fo.nl! We must not only "do our bit" BUT WB MUST DO OUR MOST. We who -it in comfort and seenrity musl nol forgel our boys "over there." We nu,st not forget that the war is lost so fas as our Allies are concerned unless we give them food. So let tts all "rally round the flag" and also do our share of fighting. By conserving food we will each lie doing our share towards winning the war. (NOTE. Our methods of impressing oui patients with their duty in this cri>is was to hold a Conservation Meeting in our Chapel to which all of those patients capable of understand- ing were admitted. The meeting was addressed by the Local P'ood Administrator and one of the Speakers ^i the Food Ad- ministration, •fill-; MEETING WAS A SUCCESS. The pa- tients (with few exceptions, FELL IX LINE and "ARE DO- IXC THEIR BIT" WITH! >UT PR< (TEST i. 11 The total protein, fat and carbo-hydrate allowances are in some cases greater and in others less than the daily average al- lowance, as above stated. However, if the average allowance for seven days is calculated it will be seen that the percentage of each basic element is maintained. The menues following are examples of, first, our old method, and. second, our new system of issuing rations. A com- parison of the two we feel will well repay any one interested in food supplies and feeding in Institutions. ]t is such a striking example of wastefulness (comparing "feeding to fill" and war time conditions) that we felt it our duty to take the time and go to the expense of its publication for others information. It must be understood that the new menues are not fixed as such for daily use. They are simply examples of typical menues as a base. Stocks in hand, market, freight and express condi- tions must really determine the menu from day to day, however, keeping in mind calories. KEY TO SAMPLE MENUES Pages Custodial Patients, Obsolete Dietary 13 to 19 Custodial Patients, New Dietary 20 to 26 Light Working Patients, Obsolete Dietary 13 to 19 Light Working Patients, New Dietary 27 to 33 Hard Working, Convalescent and Private Patients and Employes, Obsolete Dietary 34 to 40 Hard Working, Convalescent and Private Patients and Employes, New Type 41 to 47 Standard Food Allowances Per Capita, Per Issue, Arranged Alphabetically — Food Values Calculated and Allowance of Uncooked Food Per 100 Patients for Meal Shown.... 48 to 56 For Custodial Patients 48 to 50 For Light Working Patients 51 to 53 For Hard Working, Convalescent and Private Patients and Employes 54 to 56 Blair County Hospital War Bread Formulae 5? 12 OBSOLETE DIETARY Custodial Patients, No. 1 ; Light Working Patients OBSOLETE DIETARY No. 1 4) c c . v . V o ™ E 2 £ 2 Era >< o o- O 0- ooi BREAKFAST: Oatmeal (1 ounce) (30 gms.) Milk (canned) (1 ounce) (30 gms) Syrup ( 1 ounce) (30 gms.) Bread (6 ounces) (180 gms.) Coffee (6 ounces i (180 gms. ) 2.8 16.3 DINNER: 2' Baked Fish (Lake Trout i is ounces » (240 Kins.) Boiled Potatoes (S ounces) (240 gms.) Boiled Turnips (8 ounces) (240 gms.) Bread (6 ounces) (180 gms.) Tea i 6 ounces) (ISO gms. i 31.1 4.5 2.4 16.3 SUPPER: Cottage Cheese (3 ounces) (90 gms.) 18 Stewed Onions' (4 ounces) (120 gms.) 1 Prunes (2 ounces) (60 gms.) Butter i % ounce i (15 gms. > Bread (6 ounces) (180 gins. i L6 Tea (6 ounces) 1 180 gms.) 115.4 Light-Working Patients' Allowance in Addition to Above: I'.uii er i 1 ounce i i 30 gms. i i al Breakfasl and Dinner. Boiled Turnips (4 ounces 1 ) i L20 < I. el'i Over Used in the Working Table for Supper. L.2 116 2 2.7 2.8 17.6 .24 .48 2.8 .9 .3 12.7 2.8 25. I 70.9 20 3.9 21 95.9 48 18.7 95.9 3.8 11.5 10 95.9 120 51 86. 486 12. 382.5 207.5 87.5 486 12.6 100 53.7 40.5 L 1 8 . 5 186 L2.6 45.3 409 274::. 1 . ... 237 9.3 lis.:: 3023.8 13 CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 2— LIGHT- WORKING PATIENTS, OBSOLETE DIETARY No. 2. Gms. Protein Gms. Fat Gms. Carbo- Hydrates Calories BREAKFAST: 1 Rice (1 ounce) (30 gms.) 1.9 .09 25 107 Milk (canned) (1 ounce) (30 gms.). 2.8 2.7 3.9 51 Molasses (1 ounce) (30 gms.) 21 86.1 Bread (6 ounces) (180 gms.) 16.3 2.8 95-9 486 Coffee (6 ounces) (180 gms.) 12.6 DINNER: 2 Beef Stew (8 ounces) (240 gms 1 .)... 53.5 68.6 . 854 Boiled Rice (1 ounce) (30 gms.) .... 1.9 .09 25 107 Bread (6 ounces) (180 gms.) 16.3 2.8 95.9 486 Tea (6 ounces) (180 gms.) 12.6 SUPPER: 3 Boiled Turnips (8 ounces) (240 gms.) 2.4 .4 18.7 87.5 Cooked Figs (2 ounces) (60 gms.).. .7 | 10.2 41.8 Bread (6 ounces) (180 gms.) 16.3 2.8 95.9 486 Butter (V 2 ounce) (15 gms) .1 12.7 118.5 Tea (G ounces) (ISO gms) .... ■ 12.6 i 1 112.2 ! 92.8 391.5 2948.7 Light-Working Patients' Allowance in Addition to Above: Beef Stew Left Over (4 ounces)....) 26.7 | 34.3 1 427 Used at Supper. Butter (1 ounce) (30 gms.) ] 2 25.4 j 237 Used at Dinner and Breakfast. 139.1 | 152.5 [ 391.5 1 3612.7 Note the excess of Protein and Fat used, rational standard. Shows the lack of 14 CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 3— LIGHT- WORKING PATIENTS, OBSOLETE DIETARY No. 3. o o. BREAKFAST: •Cornmeal .Mush ii ounce) (30 gms.) 2.2 Milk (canned I I i ounce) (30 gms.) . 2.8 .Idly 1 1 ounce) (30 gms. i Bread I ti ounces) i L80 gms.) L6.3 I DINNER: Fried Scrappel 1 6 ounces i (180 gms.) 10 Boiled Potatoes (8 ounces) (240 gms.) 1.5 Turnips (8 ounces) (240 gms 1 .) 2.4 Bread (6 ounces?) i L80 gms.) L6.3 Tea (6 ounces) i L80 gms.) I SUPPER: ( !ream ( !heese (1^ ounces i (45 gins.) 11 Boiled Carrots (1 ounces) (120 gms.) x 1 Bread (6 ounces I i L80 gms.) 16.3 J Butter i'o ounce) (15 gms.) .1 Tea (6 ounces) I L80 gms) I 82.7 Light-Working Patients'. Allowance in Addition to Above: Bui ter ( l num e i i 30 gms. i .2 d al Breakfast and Dinner. Scrappel lefl over, used for the workingmen (6 ounces) (180 gms.) 2.4 Turnips (4 ounces) (120 gms.) 2.4 sT. 7 E g o u. ooi .5 22 2.7 3.9 L5 2.8 95.9 25 .24 4S 207.5 . is 18.7 sT.r. 2.8 ... 95.9 486 li'. ii 15 1 .4 2.8 L2.7 L0.6 95.9 44.3 431.9 101.9 51 61 180 25.4 . I .4 193 50 486 118. L2. 2533 . L'::7 is. 7 is. 7 sT..", 71.1 474.7 3038.] CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 4 — LIGHT- WORKING PATIENTS, OBSOLETE DIETARY No. 4. £ £ £ « o« £«! * ooi BREAKFAST: I Hominy (1 ounce) (30 gms.) | 1.8 Milk (canned) (1 ounce) (30 gms.).| 2.8 Syrup (1 ounce) (30 gms.) | .... Bread (6 ounces-) (180 gms.) | 16.3 Coffee (6 ounces) (180 gms.) | _L_ I DINNER: I *Oyster Stew — Oysters (3 ounces) (90 gms.) | 5.4 Boiled Turnips (8 ounces) (240 I gms.) | 2.4 Bread (6 ounces?) (180 gms.) | 16.3 Tea (6 ounces) (180 gms) | I SUPPER: I Bologna (1% ounces) (45 gms.) j 8 Boiled Potatoes (8 ounces) (240 j gms.) | 4.5 Peaches (canned) (2 ounces) (60 \ gms.) j Bread (6 ounces) (180 gms.) | 16.3 Butter (y 2 ounce) (15 gms.) j .1 Tea (6 ounces) (180 gms) | 73.9 Light-Working Patients' Allowance in Addition to Above: Butter (1 ounce) (30 gms.) Used at Breakfast and Dinner. *Oyster Stew left over used for the working table Boiled Turnips left over used for the working table (4 ounces) (120 gms.) 5.4 1.2 .06! 23 2.7 I 3.9 | 21 2.8 I 95.9 .48t 2.8 | 3.3 18.7 95.9 7.5 .24 2.8 12.7 4S 4.4 95.9 33.4 410 102 51 86.1 486 12.6 43.6 87.5 486 12.6 102.5 207.5 18 486 118.5 12.6 2299.9 25.4 237 .9 3.3 43.6 2 9.8 43.7 61.7 423.1 2624.2 * Value of the stew is not calculated, only that of oysters. 16 CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 5— LIGHT- WORKING PATIENTS, OBSOLETE DIETARY No. 5. 10 <-> E 2 O Q- BREAKFAST: Cream of Wheat (1 ounce) (30 gms.) l Milk (l ounce) (30 gms.) 2 Bread ((! ounces') (180 gms.) L6 Syrup (1 ounce) (30 gms.) i 'oiler (6 ounces) < L80 urns.) E nj >> OOl 22.5 99.6 3 9 51 95.9 , 486 21 86.1 L2.6 DINNER: - Fish Chowder — •Cod Fish (boneless) (1% ounces) 1 4.". ,mns. i IE Boiled Turnips (8 ounces i (240 gms. ) 2 Bread (6 ounces) (180 gms.) L6 Tea (6 ounces) (180 gms) .48 2.8 54.4 288.8 is. 7 87.5 95.9 486 L2. 6 SUPPER: Salmon (2 ounces) (60 gms) 12.6 Boiled Potatoes (8 ounces) (240 Kins. ) 1.5 Figs (2 ounces) (60 gins.) .7 Bread (6 ounces') 1 180 gms.) 16.3 Butter i '■„ ounce i (15 gms. t .1 Tea (6 ounces) 1 180 gms.) 89.2 6.9 115.7 .24 48 207.5 10.2 41.2 2.8 95.9 486 L2.7 us.:, 12.6 31.6 466.4 2591.7 Light-Working Patients' Allowance in Addition to Above: Butter ( 1 ounce) 1 30 gms. i Used at Breakfast and Dinner. Cod Fish It'll over used Tor supper i about '- the quanl ity of dinner) . IT,. 4 237 27.2 144.4 97.1 7.7.1 193.6 2973.1 *Note- The value of the Fish Chowder has not been calculated in this Only • if Cod Fish is listed above with the full val potal See its full value on our new dietarj No. 1. 17 CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 6— LIGHT- WORKING PATIENTS. OBSOLETE DIETARY No. 6. CO •M vt w-g-5 E o E « E ts >> o a. o ij. ooi BREAKFAST: Toasted Corn Flakes (1 ounce) (30 gms.) Milk (1 ounce) (30 gms.) Bread (6 ounces) (180 gms.) Jelly (1 ounce) (30 gms.) Coffee (6 ounces) (180 gms.) DINNER: Frankforts (1% ounces) (45 gms.). Sauerkraut (5 ounces) (150 gms.).. Bread (6 ounce!;,') (180 gms.) Tea (6 ounces) (180 gms.) SUPPER: Boiled Cabbage (8 ounces) (240 gms.) Boiled Turnips (S ounces) (240 gms.) Bread (6 ounces) (180 gms.) Butter (V2 ounce) (15 gms.) Tea (6 ounces) (ISO gms.) Light-Working Patients' Allowance in Addition to Above: Butter (1 ounce) (30 gms.) Used at Breakfast and Dinner. Sauerkraut (5 ounces) (150 gms.) 2.5 2.8 16.3 .1 2.7 2.S 21.2 3.9 95.9 15 8.8 2.7 16.3 8.3 .7 2.8 .4 5.7 95.9 | 3.8 i 2.4 1 16.3 .1 .7 .48 2.8 12.7 13.4 18.7 95.9 | 72.9 34 25.4 .7 366 .2 I 2.7 5.7 75.8 60.1 371.7 i 103 51 486 61.5 12.6 116 40.9 486 12.6 72.5 87.5 486 US. 5 12.6 2156.7 237 40 9 2434 6 IS CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 7— LIGHT- WORKING PATIENTS. OBSOLETE DIETARY No. 7. n DINNER: Bakcil Beans (2 ounces) (60 gms.). Boiled Potatoes i s ounces) (240 Kins.) Bread (6 ounces) (180 gms.) Tea (6 ounces) (180 gms. i SUPPER: . 1) o ™ (0 <-> V) £ f "£ c re >* £ if £ re re O Q. O U. OOl O BREAKFAST: Toasted Wheal Flakes ii ounce) (30 gms.) 2 Milk i 1 ounce) (30 gms.) 2 Bread (6 ounccwi (ISO gms.) L6 Molasses ( 1 ounce I i 30 gms. t Coffee (6 ounces) (240 gms.) 13.5 l . 5 L6.3 5 2 7 2 8 1 24 2 ■• 1 8 • 22 3.9 95.9 21 L04 51 186 86 . I 12.6 53.7 284.8 48 207.5 95.9 486 12.6 ( 'ream Cheese i 1 ' L - ounces i i 45 gms.) Stewed Onions (4 ounces) (120 Kins.) Bread (6 ounces i i L80 i sins, i Bui ter i !- ounce i (15 gms. i Tea (6 ounces) i ISO gms.) 11 15 193 1.4 .3 11.5 53.7 16.3 2.8 186 .1 .... 11'. 7 .... lis. 5 12.6 87J 41.2 467.5 2881.9 Light-Working Patients' Allowance in Addition to Above: Hui ter 1 1 ounce i (30 gms. i i sed al Breakfast and Dinner. Beans Lefl Over (2 ounces) (60 gms. I, used ai supper L3.5 25.4 53. 100. S 67.6 521.2 237 284. S 3403.7 19 NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 CALORIES — No. 1. BREAKFAST: 1 Oatmeal (1 ounce) (30 gms.) Gms. Protein Gms. Fat Gms. Carbo- Hydrates 1) o ns O .1 5 2 2.7 2.4 20 3.9 21 80 120 Milk (canned) (1 ounce) (30 gnis\).| 2.8 Syrup (1 ounce) (30 gms.) ] .... 51 86.1 Bread (5 ounces) (150 gms.) 1 13.4 405 Coffee (6 ounces) (180 gms.) | .... 12.6 DINNER: 2 Fish Chowder — Boneless Cod (3 ounces) (90 gms.) Potatoes (6 ounces) (ISO gms.).. Milk (y 2 ounce) (15 gms.) Water i 20 . 1 1 . 1 13.4 1.4 2.4 37.4 SO 229.6 Bread (5 ounces) (150 gms.) 405 Tea (6 ounces) (ISO gms.) 1 .... 12.6 SUPPER: 3 Cottage Cheese (3 ounces) (90 gms. Cold Slaw (3 ounces) (90 gms.) .... )| 18.8 j .1 j 13.4 1 -1 | 87 .9 .... .... 2.4 12.7 3.8 3 4.4 80 100 12.5 Peaches (canned) (2 ounces) (6C gms.) 18 Bread (5 ounces) (150 gms.) 405 Butter (^ ounce) (15 gms.) 118.5 Tea (6 ounces') (ISO gms.) 12.6 26.9 334 1988.5 20 NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2,000 CALORIES— No. 2. O 0- BREAKFAST: Rice (1 ounce) (30 gms.) 1.9 Milk (1 ounce) (30 gms.) 2.8 Molasses (1 ounce) (30 gins.i Bread i 5 ounces i i L50 gms. i 13.4 Coffee (6 ounces) (180 gins.) DINNER: Beef Stew (4 ouii. .•> i (120 gms.) 26.7 Boiled Rice (1 ounce) (30 gms.) 1.9 Bread i 5 ounces i i 150 gms. > 13.4 Tea (6 ounce-) I ISO gms.) £ * .09 2.7 2.4 34.3 2.4 ooi 25 3.9 21 80 25 SO 107 51 si .7 105 12.6 427 107 105 12.6 SUPPER: Boiled Turnips (S ounces) (240 gms.) 2.4 Cooked Pigs (2 ounces) (60 gms.).. .7 Bread (5 ounces) (150 gms.) 13.4 Bui ter ( >•_• ounce I (15 gms. t .1 Tea (6 ounces) (180 gms. > 76.6 .4 IS. 7 10.2 2.4 SO 11'. 7 57.3 343. S 87. 5 41.8 105 118.5 12.6 ! 2274.3 N'ol — Butter omitted — Beef fat is subsi NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 CALORIES— No. 3. , 4J . 1) ■ S£ E 2 E « w-g-o O 0- o ij- ooi BREAKFAST: I Cornmeal Mush (1 ounce) (30 gms.)[ 2.2 Milk (1 ounce) (30 gms.) | 2.8 Jelly (1 ounce) (30 gms.) | .... Bread (5 ounces) (150 gms.) | 12.4 Coffee (6 ounces) (180 gms.) I DINNER: I Fried Scrapple (6 ounces) (ISO gms.)| 10 Boiled Potatoes (4 ounces) (120 | gms.) i 2.6 Boiled Turnips (8 ounces) (240 | gms.) I 2.4 Bread (5 ounces) (150 gms.) | 13.4 Tea (6 ounces-) (180 gms.) | I I SUPPER: Cream Cheese (1% ounces) (45 | gms.) | 11 Bread (5 ounces) (150 gms.) I 13.4 Macaroni (iy 2 ounces) (45 gms.)..| 6 Tea (6 ounces') (180 gms.) I I I 76.8 .5 2.7 2A .4 2.4 15 30.3 22 3.9 15 80 25 24 18.7 80 1 80 33.3 382.9 v> O 101.9 51 61.5 405 12.6 180 109.9 87.5 405 12.6 193 405 164.7 12.6 2195.6 22 NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2.000 CALORIES— No. 4. BREAKFAST: SUPPER: Baked Beans (2 ounces) (GOgm.s.i.. Stewed Onions (4 ounces) (120 Sins. ( Peanut Butter (1 ounce) (30 gms 1 .). 1 Corn Bread (5 ounces) (150 gms.)..' Tea (6 ounces 1 ) (180 gms. i E £ o 0- Hominy < 1 ounce) (30 gms. > L.8 Milk il ounce) (30 gms.) 2.8 Jells (1 ounce) (30 gms.) | .... Corn Bread c> ounces) (150 gms.).. 11.8 Coffee (6 ounces) (180 gms.) DINNER: Oysters (Panned) — < (ysters i 3 ounces) (90 gms. i ] | Butter \ 5.4 Salt, Pepper and Water | Corn Bread (5 ounces) (150 gms.).. 11.8 Cold Slaw (3 ounces) (90 gms.) .1 Tea (6 ounces) I L80 gms. i L3.5 69.1 o 0- 2.9 7 ooi .06 23 L02 2.7 3.9 51 L5 61.5 7 69.4 397 1 2 . 6 3.3 j 62.2 59.4 397 3 li'.:. 12.6 53.7 281.7 1.4 .3 11.5 53 . 7 s.7 ; 13.9 5.1 1 76 . 5 11.8 | 7 69.4 397 1 2 . 6 44.8 326.7 2074.9 Note Corn Bread lias mor< other breads. This specimen of the "wheatless and n i. Oysters have a appeal to the unfortunate inmateF— though the food val o great as supposed by many. NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 CALORIES— No. 5. Gms. Protein Gms. Fat Gms. Carbo- Hydrates Calories BREAKFAST: 1 Toasted Rye Flake 2.5 2.8 13.4 .1 2.7 2A 21 3.9 15 80 .... 1 102 Milk (1 ounce) (30 gms.) 51 Jellv (1 ounce) (30 gms.) 61 5 405 12.6 DINNER: 2 Frankforts (iy 2 ounces) (45 gms.). Sauerkraut (5 ounces) (150 gms.)... Bread (5 ounces) (150 gms.) Tea (6 ounces') (180 gms.) | 8.8 2.7 13.4 8.3 .7 2.4 .4 [ 116 5.7 [ 50.9 80 405 . | 12 6 SUPPER: 3 Baked Beans (2 ounces) (60 gms.).. Potatoes (4 ounces') (120 gms.) | Peanut Butter (1 ounce) (30 gms.).| Bread (5 ounces) (150 gms.) | Tea (6 ounces 1 ) (180 gms.) | 13.5 2.6 8.7 13.4 1 .1 13.9 2.4 53.7 | 284.7 24 | 109.9 5.1 | 176.5 80 I 405 | 12.6 81.8 34 368.8 |2204.8 1 Note — This shows how peanut butter serves the purpose of butter as a substitute. Compare the fuel value of the two as to cost and efficiency. Its high protein and fat values and its introduction as a new food in our ra- tion will have its beneficial effect. The substitute of Jelly for Syrup, though does not possess same food value but its flavor will be a relish to most of the patients. 24 NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2.000 CALORIES— No. 6. O D- BREAKFAST: Toasted Corn Flakes (1 ounce) (30' Kins.) 2.5 Milk (canned) (1 ounce) (30 gins'.).) 2.S Syrup (1 ounce) (30 gms.) ! .... Rye Bread (5 ounces) (150 gins.)... 13.5 Coffee (6 ounces) ( ISO gms. ) DINNER: I Baked Fish (lake trout) (4 ounces)] (120 gms.) 15.5 Boiled Potatoes (4 ounces 1 ) 120 gms.) 2.6 Rye Bread (5 ounces) (150 gms.)...| 13.5 Tea (6 ounces 1 ) (180 gms.) .... SUPPER: I Canned Salmon (2 ounces) (60 gms.) 1 12.6 Carrots (boiled) (4 ounces) (120 gms.) 8 Prunes (2 ounces) (60 gms.) .4 Rye Bread (5 ounces) (150 gms.)... 13.5 Butter (*£ ounce) (15 gms.) .1 Tea (6 ounces') (180 gms.) I TT.v U) V , ••-» 1 jj <0 ■£ "D O o l*- 21.2 3.9 21 79.8 103 51 86.1 390 12.6 191.2 1 24 109.9 9 • 79.8 390 12.6 This is one of the menus for th< purp erving "wheatless mi asked i>;. the government. It is also n the sens* States Food Administrator. Compare this with the old diet given in this institution (No. VI for Custodial Patient). NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 CALORIES— No. 7. Gms. Protei Gms. Fat • S2 "E w-g-o o £ ns >> ns ooi O BREAKFAST: 1 Oatmeal (1 ounce) (30 gms.) Milk (canned) (1 ounce) (30 gms-.) . Bread (5 ounces) (150 gms.) Syrup (1 ounce) (30 gms.) Coffee (6 ounces) (ISO gms.) 1 5 2 2.8 ! 2.7 13.4 j 2.4 ;;.■; i .':.'.' i 20 | 120 3.9 j 51 80 | 405 21 86.1 t 12.6 DINNER: 2 Vegetable Soup — ] Barlev (1 ounce) (30 gms.) | Corn (canned) (1 ounce) (30 gms.) j Onions (1 ounce) j Tomatoes (canned) [- i i i i ! s | i 1 1 1 1 I 1 13.4 | 2.4 1 "" 1 63.7 | 318.1 Potatoes ( 4 ounces) 1 Cabbage ( 4 ounces) | Butter ( 1-10 ounce) | Water j Bread (5 ounces) (150 gms.) Tea (6 ounces) (180 gms.) 80 | 405 .... | 12.6 SUPPER: 3 Bologna (1% ounces) (45 gms.) Boiled Carrots (4 ounces) (120 gms. ) 1 1 1 8 7.5 1 .8 | .4 | 8.7 | 13.9 1 13.4 | 2.4 .4 | .... | 102.5 10.6 | 50 Peanut Butter (1 ounce) (30 gms.) . . Bread (5 ounces) (150 gms 1 .) Prunes (2 ounces) (60 gms.) Tea (6 ounces) (180 gms.) 5.1 | 176.5 ! 80 | 405 10 | 40.5 j 12.6 ! 73.9 | 37.7 1 ! 374 |2184.9 I 1 26 NEW DIETARY FOR LIGHT WORKING PATIENTS— No. 1 £ £ O Q- E ra o re Era * OOl BREAKFAST: Oatmeal (1 ounce) (30 gms.) Condensed Milk il ounce) (30 gms.) 2.8 Syrup 1 1 ounce) (30 gms. i Bread (6 ounces) I L80 gms.) L6.3 Butter ( '- ounce i (15 gms. i .1 i !offee (6 ounces) t L80 gms. i DINNER: Fish Chowdei I lanned Boneless < !od ( 1 '- ounces) i 15 gms.) Potatoes i 6 ounces I ! Milk ( '. ounce ) (15 gms. » Water Br< ad (6 ounces) I L80 gms.) L6.3 Butter t ';_■ ounce I (15 gms. i .1 Tea i<; ounc-s) i L80 gms.) SUPPER: ( !ottage i !he sse 1 1 '•• ounces i i 15 gins. i L8.8 Cold Slav (3 ounces) (90 gms.) I Peaches (canned) (2 ounces) (60 gms.) Bread (6 ounces) i L80 gms.) L6.3 Bui ter ( '- ounce > (15 gms. i .1 Tea (6 ounces I I L80 gms.) 96 I 1. I 2.8 11'. 7 2. 11'. 53.5 I'll 3.9 L'l 96 120 51 86.1 186 lis. 5 12.6 37.9 229.6 96 186 lis.:. 12.6 3.8 3 100 1 2 . 5 1 l is 186 US. 5 12.6 382 2468.5 NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 2. 0) . 0> ■S2 c U) +> W Ens >> E 2 C (B re O Q. o u. ooi O BREAKFAST: Rice (1 ounce) (30 gms.) Milk (condensed) (1 ounce) (30 gms.) Molasses (1 ounce) (30 gms.) , Bread (6 ounces) (180 gms.) Butter (y 2 ounce) (15 gms.) Coffee (6 ounces) (180 gms.) DINNER: Beef Stew (4 ounces) (120 gms.). Boiled Rice (1 ounce) (30 gms.).. Bread (5 ounces) (150 gms.) Tea (6 ounces) (180 gms.) SUPPER: Boiled Turnips (8 ounces) (240 gms.) Cooked Figs (2 ounces) (60 gms.) . . . Bread (6 ounces) (180 gms.) Butter (y 2 ounce) (15 gms.) Tea (6 ounces) (180 gms.) 1.9 2.8 16.3 .1 26.7 1.9 13.4 2.4 .7 16.3 .1 .09| 25 2.7 12.7 34.3 .09 2.4 2.8 12.7 82.6 I 70.9 25 80 18.7 10.2 95.9 375.6 107 51 3.9 ... I 21 86.1 2.8 I 95.9 i 486 118.5 12.6 427 107 405 12.6 87.5 41.8 486 118.5 12.6 2519.2 28 NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 3. BREAKFAST: Cornmeal 1 1 ounce i 1 30 gms. i Milk ( l ounce) (30 gms. I Jelly ( 1 ounce i i 30 gms. I . . . . Bread 1 6 ounces i (180 gms. i . Butter i '- ounce i (15 gms. i . ( loffee 1 6 ounces i (180 gms. t . DINNER: Pried Scrapple (8 ounces i I 240 gms. I Boiled Potatoes (6 ounces) 1 180 Kins.) Boiled Turnips (8 ounces) (240 snis. i i'.n nl 1 1; minces I i ISO Wilis') Butter i '- ounce) (15 gms.) Tea (6 ounces) i L80 gms. i SUPPER: Cream Cheese i1'l> ounces) (45 gms.) Macaroni iiu ounces) (45 gms.)... Bn ad i 5 ounces i 1 150 gms. i Butter ( '■> ounce i (15 gms. i Tea (6 ounces) (180 gms.) E S o a 2. 2 2.8 L6.3 .1 13.3 3.3 2.4 L6.3 .1 18.8 6 L3.4 .1 95.1 E ra .5 2.7 5 . 3 .1 .4 2.8 12.7 V) 1) •sfi (0-°T3 o E re >> re ooi O 22 3.9 15 2.8 95.9 L 2 . 7 101 51 (il 486 118 12. ::::.:; 240 36 L55.5 is. 7 87.5 95.9 486 .... 118.5 12.6 .9 3.8 L93 .4 ::::.:: 164.7 2.4 80 105 12.7 .... 118.5 12.6 56.4 4 :•.:.. s LY.US.il 29 NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 4. BREAKFAST: Hominy (1 ounce) (30 gms.) Milk (condensed) (1 ounce) (30 gms.) Corn Bread (6 ounces 1 ) (180 gms.). Butter (y 2 ounce) (15 gms.) Jelly (1 ounce) (30 gms.) Coffee (6 ounces) (180 gms.) DINNER: Panned Oysters — Oysters (6 ounces) (180 gma) . Butter (2 gms.) Salt, Pepper and Water. Cold Slaw (3 ounces) (90 gms.) . . Corn Bread (6 ounces) (180 gms.) Butter (y z ounce) (15 gms.) Tea (6 ounces) (180 gms.) SUPPER: Baked Beans (3 ounces) (90 gms.).. Stewed Onions (4 ounces) (120 gms. ) Corn Bread (6 ounces) (180 gms.).. Peanut Butter (1 ounce) (30 gms.). Tea (6 ounces) (180 gms.) £ 2 o o. 2.8 14.2 .1 10.8 .1 14.2 .1 w .1 Jelly 1 1 ounce > (30 gins. ) Coffee (6 ounce- 1 (180 umiis. i .... DINNER: I Frankforts (2 ounces 1 ) (60 gms.)... 11.7 Sauerkraut (5 ounces) (150 gms.).. 2.7 Bread (6 ounces) (180 gms.) 16.3 Butter (Y 2 ounce) (15 gms.) .1 Tea (6 ounces) (180 gms.) ' SUPPER: I Baked Beans ( i' ounces) (tin gms.).. 13.5 Boiled Potatoes (4 ounces) (120 gms.) 2.6 Bread (6 ounces) (180 gms.) L6.3 Peanui Butter (1 ounce) (30 gms.).| 8.7 Tea (6 ounces) (180 gms.) [ .... I 93.6 ooi o 21 L02 3.9 51 95.9 486 118.5 15 6 1 . 5 12.6 .6 153.6 5.7 50.9 95.9 186 lis.:, .... l :' . t; 31 NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 6. BREAKFAST: Toasted Corn Flakes,' (1 ounce) (30 gms.) Milk (condensed) (1 ounce) (30 gms.) Rye Bread (6 ounces) (180 gms.).. Butter (V 2 ounce) (15 gms.) Syrup (1 ounce) (30 gms.) Coffee (6 ounces) (180 gms.) DINNER: Baked Fish (lake trout) (6 ounces (180 gms.) Boiled Potatoes (6 ounces) (180 gms.) Rye Bread (6 ounces) (180 gms.)... Butter (y 2 ounce) (15 gms.) Tea (6 ounces) (180 gms.) SUPPER: Canned Salmon (2 ounces') (60 gms.) Carrots, Boiled (4 ounces) (120 gms. ) Rye Bread (6 ounces) (180 gms.)... Butter (V 2 ounce) (15 gms.) , Prunes (2 ounces) (60 gms.) Tea (6 ounces) (180 gms.) . . . E g o 0- 2 . 5 2.8 16.2 .1 23.2 3.3 16.2 .1 12.6 16.2 .1 .4 £ « .1 2.7 1 12.7 13.2 .1 1 12.7 6.1 .4 1 12.7 £ ns >* 21.2 3.9 95.7 21 36 95.7 10.6 95.7 io" 94.5 I 63.6 I 388.7 103 51 468 118.5 86.1 12.6 286.8 155.5 468 118.5 12.6 115.7 50 468 118.5 40.5 12.6 2685.9 32 NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 7. E S O Q. BREAKFAST: Oatmeal I l ounce) (30 gms.) Milk (canned i 1 1 ounce) (30 gms.) . 2 Bread (6 ounces) < L80 gms.) L6.3 Butter ( Vl> ounce) < L5 gms. I .1 Syrup 1 1 ounce I i 30 gms. i Coffee (6 ounces) (180 gms.) DINNER: Vegetable Stew (12 ounces) (360 (gms. i Barley < I ounce I I 30 gms.) .... Corn I canned I I 1 ounce I (30 gms.) | Onions 1 1 ounce) (30 gms.) | 7.7 Potatoes it ounces) < 1 20 gms. i . Cabbage i -1 ounces I (120 gms. i I Butter (1-10 ounce I I 3 gms.) . . . J Water. Bread (6 ounces) I L80 gms.) 16.3 Butter {y 2 ounce) (15 gms.) .1 Tea (6 ounces) I L80 gms I i SUPPER: Bologna (2 ounces 1 ) (60 Kins.) 11.2 Boiled Carrots (4 ounces) (120 gms.) .8 Bread (6 ounces) 1 1 so gms.) L6.3 Peanut Butter (1 ounce) (30 gms.). v. Prunes ( 2 ounces i (60 gms. ) A Tea (6 ounces) | L80 gms.) S5.7 £ « 2 2.7 2.8 L2.7 "if-o E « x JUI o 20 L20 3.9 51 95.9 486 118. 5 21 86 . 1 1 2 . 6 1.3 62.5 312 2.8 95.9 186 11'. 7 L 18 . 5 L2.6 in.:, •1 L36.7 A lu.ii 50 2.8 95.9 486 L3.9 5.1 L76.3 10 40.5 12. 6 64.6 130.9 2704.6 33 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD-WORKING, CONVALESCING AND PRIVATE PATIENTS. BREAKFAST: Oatmeal (1 ounce) (30 gms.) Cream (30 gms.) (20*% cream) Butter (1 ounce) (30 gms.) ''Beefsteak' (8 ounces) (240 gms.)... Fried Potatoes- (4 ounces) (120 gms.) Bread (8 ounces) (240 gms.) Tea or Coffee (6 ounces) (180 gms.) DINNER: Baked Fish (lake trout) (8 ounces) (240 gms.) Boiled Potatoes (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Bread (8 ounces) (240 gms.) Tea or Coffee (6 ounces) (180 gms.) SUPPER: Cottage Cheese (3 ounces) (90 gms.) Stewed Onions (4 ounces) (120 gms.) Prunes (3 ounces) (90 gms.) Butter (1 ounce) (30 gms.) Bread (8 ounces) (240 gms.) Tea or Coffee (6 ounces) (180 gms.) £ 2 O Q. 5 1 | 45 .6 J 1 2 6 | 1 21 8 | 31 1 | 1 4 5 | 2 | 1 21 8 1 18 8 | 1 4 | 6 | 2 | 21 8 1 | 130 c 4J O U. 2 6 25.4 (5.7 1 3.7 c re >* OOl 20 1 24 127.9 17.6 .2 25.4 3.7 48 127.9 .9 I 3.8 .3 | 11.5 .... 15 25.4 I 3.7 I 127.9 112.2 I 607 120 60 237 235 109.9 613.7 20 382.5 207.5 237 613.7 20 100 53.7 40.7 237 613.7 20 3636.4 *Beefsteak willi fat removed. 34 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. •J) BREAKFAST: Rice (1 ounce) (30 gms.i Cream (20%) (1 ounce) (30 gins.)..' Sausage (iy 2 ounces) (45 gm.s\).... Pried Potatoes (4 ounces) (120' gms.) Butter (1 ounce) (30 gms.) Bread (S ounces) I 240 gins. ) Tea or Coffee (6 ounces) (180 gms.) E 2 o 1- 2.6 !1.8 E « .09j 6 19. S E<5 >< 25 1 24 127.!) 107 60 210.6 109.9 2.",: 613.7 20 DINNER: Beefsteak (8 ounces) (240 gms.) . . . . 45.6 Boiled Potatoes (8 ounces) (240 gins. ) 4 .."> Boiled Rice i l ounce) (30 gms.) .... 1.7 Butter 1 1 ounce i < 30 gms. i .2 Bread (8 ounces) (240 Kins.) 21.8 Tea or I Joffee < 6 ounces i (180 gms. ) .... 6.7 25 235 2 4S 2ii7 09 25 107 1 22. 7 " 127.!) 613 20 SUPPER: Cold Meal (beef) 8 ounces) (240 gins.) 53.5 Potato Salad I L20 gms.) 3 Cooked Figs (2 ounces) (60 gms.).. .7 Bread (8 ounces) (240 gms.) 21.8 Bui ter (1 ounce i < 30 gms. i .2 Tea or Coffee (6 ounces) (180 gms.) .... 68.6 854 1.5 24 129.6 L0.2 44. S 3.7 127.!' 613.7 25.4 22. 7 20 186.3 191.3 541.3 4677.5 'Beefsteak with fat removed. OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. £ £ o 0- BREAKFAST: Cornmeal Mush (1 ounce) (30 gins.) 2 Cream (20%) (1 ounce) (30 gins.)..| 1 Baked Potatoes (4 ounces) (120 j gms.) | 2 Beefsteak (8 ounces) (240 gms.)...j 45 Bread (8 ounces) (240 gms.) ] 21 Butter (1 ounce) (30 gms.) | Tea or Coffee (6 ounces) (180 gms.)| .. DINNER: I Fried Scrapple (8 ounces) (240 | gms.) | 13.3 Boiled Potatoes (8 ounces) (240 | gms.) | 4.5 Fried Cabbage (5 ounces) (150 | gms.) | 2.7 Bread (8 ounces) (240 gms.) | 21.8 Butter (1 ounce) (30 gms.) | .2 Tea or Coffee (6 ounces) (180 gms.)! SUPPER: 3 Cream Cheese (2 ounces) (60 | gms.) | 15.5 Cream Carrots' (4 ounces) (120 | gms.) ] 1 Cooked Prunes (3 ounces) (90 gms.)| .6 Bread (8 ounces) (240 gms.) | 21.8 Butter (1 ounce) (30 gms.) .2 Tea or Coffee (6 ounces) (180 gms.)| I I 154.8 E re O L 1 - Ere* .3 .1 6.7 3.7 25.4 20 1 25 127.9 92.7 60 109.9 235 613.7 237 20 5.3 33.3 240 .2 48 207.5 1.7 5.7 60.2 3.7 127.9 613.7 25.4 237 20 20.2 I 1 1 11 | 15 3.7 | 127.9 25.4 I 128.8 I 542.7 251.3 58.5 60.7 613.7 237 20 3698.9 36 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES. HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. E 2 O Q. BREAKFAST: I Hominy (1 ounce) (30 gms.) 1.9 Cream (1 ounce) (30 gms.) 1 Hamburg Steak (8 ounces) (240 gms.) 45.6 Boiled Potatoes (4 ounces) (120 gms.) 2.6 Bread (S ounces) (240 gms.) 21.8 Butter (1 ounce) (30 gms.) 2 Tea or Coffee (6 ounces) (180 gms.) .... DINNER: 12 Oyster Stew (8 ounces) (240 gms.) Cold Slaw (3 ounces) (90 gms.) | .1 Bread (8 ounces) (240 gms.) 21.8 Butter (1 ounce) (30 gms.) 2 Corn Starch Pudding (3 ounces) (90 gms.) 4 Tea or Coffee (6 ounces) (180 gms.) .... SUPPER: 3 Bologna (3 ounces) (90 gms.) | 16 Baked Potatoes (4 ounces) (120 gms.) | 2.6 Fried Cabbage (5 ounces) (150 | gms.) | 2.7 Bread (8 ounces) (240 gms.) 21.8 Mutter (1 ounce) (30 gins, i .2 Canned Peaches (3 ounces) (90' gms.) I Tea or Coffee (6 ounces) (180 gms.) fc re o u. .06 6 10 .1 3.7 25.4 3.7 25.4 15 .1 •S-Q-5 OOl 23 1 25 127.9 12 3 127.9 44 102 60 279.9 109.9 613.7 237 20 25 126.3 1 2 . 5 613.7 237 126.3 20 205 109.9 1.7 | 5.7 60.2 3.7 127.9 613.7 25.4 .... 237 6.6 27 20 154.4 I 125.2 529 3831.1 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. BREAKFAST: o a. Rye Flake (1 ounce) (30 gms.) Cream (20%) (1 ounce) (30 gms.).. Pork Sausage (3 ounces') (90 gms.) . Fried Potatoes (4 ounces') (120 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Tea or Coffee (6 ounces) (180 gms.) o u. 1*1 2.5 1 15.6 2.6 21.8 .2 .1 6 29.2 .1 3.7 25.4 21 1 25" 127.9 102 60 335.2 109.9 613.7 237 20 DINNER: Frankforts (3 ounces) (90 gms.).... Sauerkraut (5 ounces) (150 gms.).. Mashed Potatoes (6 ounces) (180 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Cooked Figs (3 ounces) (90 gms.) . . Tea or Coffee (6 ounces) (180 gms.) SUPPER: Pork and Beans — Pork (1 ounce) (30 gms.) Baked Beans (2 ounces) (60 gms.) Boiled Potatoes (8 ounces) (240 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Prunes (3 ounces) (90 gms.) Tea or Coffee (6 ounces) (180 gms.) 17.6 2.7 4 21. S .2 1 3.9 13.5 4.5 21.8 .2 .6 16.6 .7 2 3.7 25.4 .8 5.7 40 127.9 15!3 13.2 1 .2 3.7 25.4 53 4S 127.9 15 232 50.9 199 613.7 237 62.7 20 138.6 284. 7 207.5 613.7 237 60.7 20 135.5 I 156.4 [ 608.5 4455.3 38 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES. HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. E £ O 0. BREAKFAST: I 1 Corn Flakes > OUI 21.2 1 25 L27.9 6S.6 48 103 GO 235 L20 613.7 237 :'n 857.2 207.5 .1 18.7 87.5 3.7 L27.9 613.7 25.4 .... 237 2 44 L26..3 68.6 .... 857.2 1 11 58.5 . 1 25 1 1 2 3.7 127.9 613.7 25.4 .... 237 6.6 27 20 302.3 584.2 5463. 39 OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- WORKING, CONVALESCING AND PRIVATE PATIENTS— Continued. E 2 O Q. BREAKFAST: Oatmeal (1 ounce) (30 gms.) Cream (20%) (1 ounce) (30 gms.).. Bacon (iy 2 ounces) (45 gms) Baked Potatoes (4 ounces) (120 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Tea or Coffee (6 ounces) (ISO gms.) DINNER: 2 Beefsteak (8 ounces') (240 gms.)... Boiled Potatoes (8 ounces) (240 gms.) Boiled Turnips (8 ounces) (240 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Canned Peaches (3 ounces) (90 gms.) Tea or Coffee (6 ounces) (180 gms.) SUPPER: Cold Meat (8 ounces) (240 gms.)... French Fried Potatoes (4 ounces) (120 gms.) Creamed Carrots (4 ounces) (120 gms.) Bread (8 ounces) (240 gms.) Butter (1 ounce) (30 gms.) Tea or Coffee (6 ounces) (180 gms.) 5 1 5.8 2.2 21.8 .2 45.6 4.5 2.4 21. S .2 53.5 2.6 1 21.8 .2 is;). i; E % o u. 2 6 19.8 1 3.7 25.4 20 1 25 127.9 6.7 .2 .4 3.7 25.4 68.6 1 1 3.7 25.4 194 48 18.7 127.9 6.6 25 11 127.9 539 120 60 207.9 112 613.1 237 20 235 207.5 87.5 613.1 237 27 20 I 857.2 I | 120 58.5 ] 613.1 j 237 20 \- 14694.9 40 NEW DIETARY FOR HARD-WORKING, CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 1. O 0. BREAKFAST: l >: i 90 gms. i Tea or ( loffee i 6 ounces i i I s " gms. i SUPPER: i 3 ounces i i 90 gms.) IS. 8 Slewed ( )nions i 1 ounces ) i L20 gins, i 1.4 Potato Salad ( 1 ounces ) (120 gms. i . 3 \'m\ (6 ounces I (180 gms i Hi.:: Bui ter i :; i ounce i i 22.5 gins, i .2 Stewed Prunes (2 ounces) (60 gms.) .4 v ( loffee i 6 ounces i 1 1^ 11 gms. ) .... £ « o O li. OOl O 2 20 L20 6 1 60 3.8 117 1 25 L20 2.8 96 186 19.1 .... .... 17s I'M 39.8 269.6 2.8 96 486 19.1 .... L78.4 6.6 27 20 3.8 100 126 .3 11.5 53.7 1 25 124.1 2.8 486 19.1 ITS. 4 10 .... 40.5 20 85.3 430.7 3073.6 41 NEW DIETARY FOR HARD-WORKING, CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 2. £ 2 O Q. O U. 2€u o c re >> nj OOl o BREAKFAST: Rice (1 ounce) (30 gins.) | 1.9 Cream (20%) (1 ounce) (30 gms.)..| 1 Fried Lake Trout (4 ounces) (120 | gms.) I 15.5 Rye Bread (6 ounces) (180 gms.)...| 16.2 Butter (% ounce) (22.5 gms.) | .2 Tea or Coffee (6 ounces) (180 gms.)| .... DINNER: I Baked Lake Trout (6 ounces) (180 | gms.) | 23.2 Mashed Potatoes (6 ounces) (180 | gms.) ] 3.3 Boiled Turnips (8 ounces) (240 gms.) I 2.4 Rye Bread (6 ounces) (180 gms.) . . . j 16.2 Butter (% ounce) (22.5 gms.) .. .' 1 .2 Tea or Coffee (6 ounces) (ISO gms.) . I SUPPER: I Cream Cheese (iy 2 ounces) (45 | gms.) j 11 Creamed Carrots (4 ounces) (120 : gms.) | 1 Rye Bread (6 ounces) (ISO gms.)...l 16.2 Butter (% ounce) (22.5 gms.) j .2 Cooked Figs (2 ounces) (60 gms.) . . . | .7 Tea or Coffee (6 ounces) (ISO gms.)j I I 109.2 .09 1 25 6 1 9.3 .... j 1 95.7 19.1 15 107 60 145.5 468 178.4 20 13.2 | 218.2 1 36 170.1 .4 ] 1 19.1 .... 18.7 95.7 87.5 468 178.4 20 1 1 19.1 11 95.7 10.2 | 106.3 390 | 193 58.5 468 178.4 41.8 20 3080. S 42 NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 3. BREAKFAST: S 2 O Q. Cornmeal Mush I l ounce) (30 gms.) 2 Cream (20^ i i I ounce) (30 gms.) . . l Pork Sausage (P L . ounces) (45 gms.) 7 Boiled Potatoes (4 ounces) (120 as.) 2, Corn Bread (6 ounces) i L80 gms.) . . l < Butter | ■'•, ounce) (22.5 gms.) or Coffee (6 ounces) I LSO gms.) .5 L4.6 OOl 22 1 101.9 60 L67.6 ( i .1 25 109.9 I V t 83.2 176. i 2 ■ 19.1 178.4 20 DINNER: Oyster Stew in ounces l (240 gms.) . . L2 ('old Slaw (3 ounces) cm gms. I Corn Bread (6 ounces) i 180 gms.) . . 14 Butter (••'■.; ounce) (22.5 gms.) Com Starch Pudding (3 ounce.-,) (90 gms.) 1 Tea or Coffee (6 ounces) (180 gms 1 SUPPER: Bologna (3 ounces) (90 gms.) -I Potatoes (6 ounces) 1 inns.i 3 Pried Cabbage (5 ounces) 1 L50 gms.) 2. ( '"''" Bread (6 ounces) 1 L80 gms 14 ' I 1 ounce) (30 gms.) . . 8. Tea or Coffee (6 ounc ss) 1 L80 gms.) 3 12 L26.3 1 3 1 2 . 5 1 S.4 83.2 476.4 _' 25 . i L78.4 ■2 44 1 26 . :: L03.1 15 .1 1.7 S.4 13.9 205 38 164 5.7 60.2 S3. 2 476.4 5.1 176.5 l'ii 126.6 105.4 3156.2 NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 4. BREAKFAST: Hominy (1 ounce) (30 gms.) Cream (20%) (1 ounce) (30 gms.).. Bacon {iy 2 ounces) (45 gms.) Boiled Potatoes (4 ounces) (120 gms.) Bread (6 ounces) (180 gms.) Butter (% ounce) (22.5 gms.) Tea or Coffee (6 ounces) (180 gms.) . DINNER: Beefsteak (4 ounces) (120 gms.)... Mashed Potatoes (6 ounces) (180 gms.) Bread (6 ounces) (180 gms.) Butter (% ounce) (22.5 gms.) Tea or Coffee (6 ounces) (180 gms.) . SUPPER: Pork and Beans — Pork (1 ounce) (30 gms.) Beans 1 (2 ounces) (60 gms.) Boiled Potatoes (6 ounces) (180 gms.) Bread (6 ounces) (180 gms.) Butter (% ounce) (22.5 gms.) Tea or Coffee (6 ounces) (180 gms.) . o a. 1.9 1 5.8 2.6 16.3 .2 27.8 3.3 16.3 2 3.9 13.5 3.3 16.3 .2 112.6 o u. .06 6 19. 3.3 1 2.8 19.1 13. 1 2.8 19. 110.7 t (0 >> OOl 23 1 25 96 36 96 53 36 96 102 60 207.9 109.9 486 178.4 20 117.5 170.1 486 178.4 20 138.6 284.7 170.1 486 178.4 20 3414 44 NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND PRIVATE PATIENTS AND EM PLOYES— No. 5. F 2 V) E ra o Q- O li- oui BREAKFAST: Toasted Wheat Flakes (1 ounce) (30 Kins. I | 2.5 .5 22 104 Cream (207c) (1 ounce) (30 gms.) ■ ■ 16 1 60 1 lam (1 ounce) (30 gms.) 4.2 10 11": Fried Potatoes (4 ounces) (120 gms.) 2.6 1 25 120 Bread (6 ounces) (180 gms.) It;.:: 2.8 96 186 Butter (% ounces) (22.5 gms.) 2 l'.t.l .... ITS. 4 Tea or Coffee (6 ounces) (180 gms.). 20 DINNER: Frankforts (2 ounces) (60 gms.) 11.7 | 11.1 | .6 153.6 Sauerkraut (5 ounces) (150 gms.) . . .| 2.7 .7 5.7 50.9 Mashed Potatoes (6 ounces) (180 j gms.) | 3.3 | 1 36 170.1 Bread (6 ounces) (180 gms.) 16.3 j 2.8 96 486 Butter (% ounce) (22.5 gms.) 2] 19.1 178.4 Canned Peaches (3 ounces) (90 gms.) .... .... 6.6 2 r i Tea or Coffee (6 ounces) (ISO gms. i j 20 SUPPER: I Roasl Beef i4 ounces) (120 gms<.)...| 26. Boile'i potatoes (4 ounces) (120 gms.) 2 Bread (6 ounces) (180 gms.) \ 16. Butter i' 2 ounce) (15 gms.) Cooked Prunes (3 ounces) (90 gms i Tea or Coffee (6 ounces) (180 gms.) 34.3 1 2.8 12.7 25 96 15 109.9 118.5 60.7 20 107.4 124 4 24.'.) 3404 45 NEW DIETARY FOR HARD-WORKING, CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 6. 10 (U c , +-< . 1) (0 -M °> . £ 2 E^ • E nj >> O Q. o u. ooi BREAKFAST: Rye Flake (1 ounce) (30 gins.) | 2 Cream (20%) (1 ounce) (30 gms.)..| 1 Beefsteak (4 ounces) (120 gnis.)...j 27 Fried Potatoes (4 ounces) (120 | gms.) i 2 Bread (6 ounces) (180 gms.) | 16, Butter (% ounce) (22.5 gms.) | Tea or Coffee (6 ounces) (180 gms.)| ... DINNER: I Fried Scrapple (6 ounces) (180 gms.) 13.3 Boiled Turnips (4 ounces) (120 | gms.) | 1.2 Fried Cabbage (5 ounces) (150 | gms.) J 2.7 Bread (6 ounces) (180 gms.) | 16.3 Butter (% ounce) (22.5 gms.) .2 Corn Starch Pudding (3 ounces) (90 | gms.) j 4 Tea or Coffee (6 ounces) (180 gms.)| .... SUPPER: I Salmon (2 ounces) (60 gms.) ] 12.6 Stewed Onions (4 ounces) (120 | gms.) j 1.4 Creamed Carrots (4 ounces) (120 gms.) | 1 Cooked Figs (2 ounces) (60 gms.)...[ .7 Bread (6 ounces) (180 gms.)... | 16.3 Butter (% ounce) (22.5 gms.) | .2 Tea or Coffee (6 ounces) (180 gms.) I .... I I 119.9 6 3. 1 2. 19. 5.3 .1 1.7 2.8 19.1 6.1 .3 1 '2!8 19.1 21 1 25 96 33.3 9.3 5.7 96 44 11.5 11 10.2 96 93.1 459 102 60 117.5 120 486 178.4 20 240 43.7 60.2 486 178.4 126.3 20 ( 115.7 53.7 58.5 j 41.8 | 486 | 178.4 20 13189.3 46 NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND PRIVATE PATIENTS AND EMPLOYES— No. 7. •X, DINNER: Vegetable Stew — Barley! 1 ounce » 1 30 gms. I . ( !orn i canned) (1 ounce I £ 2 O Q. BREAKFAST: I Oatmeal (1 ounce) (30 gms.) 5 Cream (2095 I < ' ounce) (30 gms.) . . 1 Pried Lake Trout (4 ounces) < L20 gms.) 15.5 Baked Potatoes (4 ounces) (120 Kins.) 2.6 Bread (6 ounces) (180 gms.) 16. 3 Butter (% ounce) ( 22.5 Kins, i 2 Tea or Coffee (6 ounces) (180 gms.) .... L6.3 (30 Kins, i J Onions (1 ounce) (30 Kins.).... | Potatoes (4 ounces') ( 1 20 gms. > . Cabbage (4 ounces) (120 gms.) Butter i I 1" uuncri (3 gms.) ...J Bread I 6 ounces I (180 u;n: ; . > I Butter (% ounce) (22.5 Kins.) Cooked Pigs (3 ounces) (90 kids.)... Tea or Coffee (6 ounces) (180 gms.) SUPPER: Cretin Cheese (2 ounces) (60 gms.). L5.5 Mashed Potatoes (6 ounces) i L80 gms.) 3.3 Creamed Carrots (4 ounces) (120 Kins.) 1 Bread (6 ounces) (180 gms.) 16.3 Butter (% ounce) (22.5 gms.) .2 Tea or Coffee (6 ounces) (180 gms.) .... 102.1 9.3 o ra £ re >. OOI 20 1 L20 60 L45.5 .1 25 L09.9 2.8 96 486 19.1 L78.4 20 62.5 322 2.8 96 186 19.1 .... L78. 4 15.3 62.7 20 20.2 251.3 1 36 L70. 1 1 11 58.5 2.8 96 186 19.1 .... 178.4 20 109.3 458.8 3353.2 47 CUSTODIAL PATIENTS. (Minimum Calories, 1797; Maximum Calories, 2000.) CO eu ■M re £ TJ o >> c £ I o O *> S3 CO o BJ re£ 0. IL o o BREAD: Bread, Corn, 5 ounces, 150 gins Bread, Graham, 5 ounces, 150 gms Bread, Oatmeal, 5 ounces, 150 gms Bread, Rye, 5 ounces, 150 gms Bread, White, 5 ounces, 150 gms Crackers, Oyster, 4 ounces, 120 gms 11.8 13.3 7.5 13.5 13.6 13.5 CEREALS: Hominy, 1 ounce, 30 gms j 1.8 Mush, Cornmeal, 1 ounce, 30 gms. . . . | 2 Rice, 1 ounce, 30 gms j 1.9 Rolled Oats, 1 ounce, 30 gms | 5 Corn Flakes, Toasted, 1 ounce, 30 gms.j 2.5 Rye Flakes, Toasted, 1 ounce, 30 gms.j 2.5 Wheat Flakes, Toasted, 1 ounce, 30 j gms | 2.5 DAIRY PRODUCTS: Cheese, Cottage, 3 ounces, 90 gms.. Cheese, Cream, 1% ounces, 45 gms. Milk, Condensed, 1 ounce, 30 gms... Butter, % ounce, 15 gms 18.8 11 2.8 1 FISH, FRESH, AND SEA FOODS: ! Bass, 4 ounces, 120 gms | 10 . 5 Flounder, Whole, 8 ounces, 240 gms..j 34 Halibut, 4 ounces, 120 gms j 22 . 9 Lake Trout, 4 ounces, 120 gms j 15.5 Oysters, 3 ounces, 90 gms j 5.4 FISH, PRESERVED: ! Cod, Salt, Boneless, 3 ounces, 90 gms. 15.4 Mackerel. Salt, 2 ounces, 60 gms | 8.3 Salmon, Canned, 2 ounces, 60 gms... J 12.6 7 2.7 2 .9 2.4 12.6 .06 .3 .09 .1 .1 69.4 78.1 61.5 79.8 79.9 84.6 |398 |399.8 301 [390.8 |405.6 1519.3 23 20 25 20 |102 I 92.7 107 120 21.2 |103 21 1102 22 1104 .9 15 2.7 12.7 2.6 1.4 6.2 3.8 |100 1 |193 3.9 | 51 1118.5 . o CO t> . .Q. CO ■°^ C Q. ul 31% 31% 31% 31% 31% 25 .9 | 67. |153. |148. |191 I 43, .3 12.7 6.9 | 63.4 |152.1 1115.7 6% 6% 6% 6% 6% 6% 6% 18% 9% 6% 3% 25 50 25 25 18% 18% 18% 15 i Fresh fish is served twice a week as available in the markets. 48 CUSTODIAL PATIENTS— Continued. (Minimum Calories, 1797; Maximum Calories, 2000.) FRUITS: Apples. 4 ounces, 120 gms L.9 Apricots', 2 ounces, (50 gms 2.8 Bananas, 3 ounces, 90 gms 1.1 Berries, Black. 4 ounces, L20 gms. ... 2 Berries, Rasp, 4 ounces. 120 gms.... 1.2 Berries, Straw, 4 ounces, 120 gms... 1.2 Cranberries, 4 ounces', 120 gms .4 Figs, 3 ounces, 120 gms 1 . 3 Grapes. 4 ounces, 120 gms 1.5 Grape Fruit, 6 ounces, 120 gms Lemons, 2 ounces, 60 gms .6 Oranges, 4 ounces, 1 20 gms ' .9 Peaches, 4 ounces. 120 gms I .8 Pears, 4 ounces, L20 gms .7 Plums, 4 ounces. L20 gms 1.2 Prun< s, :: ounces. 90 gms .s Watermelon, 8 ounces*, 240 gms .9 MEATS: Beef, medium Eat, 4 ounces, 120 gms. 22.6 Bclogna, l' L . ounces. 15 gms 8 Prankforts, L% ounces. 15 gms 8 . 8 Pork Sausage, 1% ounces. 45 gms.. 7.8 •Scrapple. 6 ounces. L80 gms 10 2.6 .6 .5 1.2 .7 .7 1.9 .4 .2 .1 .1 o o \- 79.3 356.1 37.5 170.7 19.8 90.2 15.1 81.2 15.1 66.8 8.8 17.:. 11.8 56.5 16.9 74.6 22 111.1 k'.i 27" 13.9 62.4 11.2 50.1 11.2 49.6 24.1 103.7 17 72.9 16 71 CO '-' o '" a. "a. 25 12% 18% 25 25 25 25 1S% 25 12% 25 25 25 25 18% 50 25.2 .... 326.9 25 7.:, .... 102.5 9% 8.3 .4 116 9% 1 1.', 167.6 9% 1 2:. L80 37 y 2 POULTRY: -Chicken, Dressed, 8 oui Turkey. Dressed, s out 240 gms. 51.6 Z40 gms. 50.6 I 54.9 266.2 717.-; - served four times 1 ivailable. 3Turkey is served twice a year — Thanksgiving and Christmas. is upon its pr< 50 50 49 CUSTODIAL PATIENTS — Continued. (Minimum Calories, 1797; Maximum Calories, 2000.) VEGETABLES, FRESH & DRIED: Asparagus, 4 ounces, 120 gms Beans, Dried, 3 ounces, 90 gms. . . . Beans, Lima, 3 ounces, 90 gms. . . . Beans, String, 6 ounces, 180 gms.. Beets, 4 ounces, 120 gms Beets, Green, 6 ounces, 180 gms. . . . Cabbage, 5 ounces, 150 gms Carrots, 4 ounces, 120 gms Celery, 6 ounces, 180 gms Corn, 2 ounces, 60 gms Cucumbers, 4 ounces, 120 gms Lettuce, 6 ounces, 180 gms Okra, 4 ounces, 120 gms Onions, 4 ounces, 120 gms Parsnips, 4 ounces, 120 gms Peas, 3 ounces, 90 gms Potatoes, Irisb, 4 ounces, 120 gms. . Potatoes, Sweet,, 4 ounces, 120 gms. Rhubarb, 6 ounces, 180 gms Rutabagas, 8 ounces, 240 gms Salsafy, 4 ounces, 120 gms Sauerkraut, 5 ounces, 150 gms.... Spinach, 6 ounces, 180 gms Tomatoes. 4 ounces, 120 gms Turnips, 8 ounces, 240 gms 2.1 20.2 6.3 4.1 1.9 2.6 2.4 1 1. 1, 1, 1, 1, 1. 6.3 2.6 2.1 1 3.1 2.5 3.7 1 3.1 CO 3*~ F I IT o o o re 3 0-*- 1 ra ro E o ogre L. o o h 0.2a- .2 3.9 26.4 25 1.6 53.6 317.3 18% .6 19.8 112.5 18% .5 13.3 75.9 37y 2 .1 11.6 56.2 25 4 3.8 61.5 37 y 2 .4 8.4 47.9 31% .4 11.1 54.5 25 .1 5.9 32.8 37y 2 .7 11.4 59.8 i2y 2 .2 3.7 20.6 25 .3 4.5 27.5 37% .2 8.8 45.6 25 .3 11.8 58.8 25 .5 16.2 78.8 25 .5 15.2 92.7 18% .1 24 109.9 25 .8 32.8 150.4 25 1.2 1 6.4 41.4 37 % .4 20 98.4 50 .7 5.7 40.1 31% .5 5.7 43.1 37% .4 4.6 26.6 25 .4 19.4 95.9 50 Coffee is calculated as coffee — no sugar, cream or milk values are here shown. Coffee 1 part water, 20 parts to make the infusion. 50 LIGHT-WORKING PATIENTS. Minimum Calories, 2396: Maximum Calories, 2600. £ L. -o 3 1- o £ >> U . c I O .a u t) o o ra -a"o c L. r t_ '. .1 12.7 118.5 FISH, FRESH, AND SEA FOODS: Lake Trout, 6 nun.-.. L80 gms 19.3 inder, whole, 8 ounces. 240 gms., 34 Halibut, 4 ounces, 120 gms 22.9 6 ounces, 180 gms 1:: . 1 oysters. 6 ounces, I s " gms 10.8 1 .... 239 37% 1 . 1 .... : 50 6.2 .... 148.8 25 3 . 2 .... 83.8 37% 1 .8 6.6 87.2 37% FISH. PRESERVED: Cod. Salt. Boneless, 3 ounces. 90 gins. Mackerel. Salt, 2 ouni ■ s Salmon, Canned. 2 ounces, 60 urns . . 15.4 .:; .. 1 12.7 . .. 152.1 1 2 . 6 . . L 12% 51 LIGHT-WORKING PATIENTS— Continued. Minimum Calories, 2396; Maximum Calories, 2600. Protein Gms. Fat Gms. Carbo- Hydrates Gms. Total Calories Pounds, (un- cooked per 100 Patients. FRUITS: Apples, 4 ounces, 120 gms 1.9 2.8 1.1 2 .4 1.2 1.2 1.3 1.5 2.6 .6 .5 1.2 7 .7 1.9 .4 .2 .1 .1 .2 79.3 |356.1 | 25 Apricots, 2 ounces, 60 gms.-. Bananas, 3 ounces. 90 gms 37.5 |170.7 | 12i/ 2 19.8 | 90.2 | 18% 15.1 | 81.2 | 25 11.8 56.5 | 25 15.1 | 66.8 | 25 8.8 47.5 j 25 16.9 | 74.6 | 18% 22 111.1 1 25 Berries, Black, 4 ounces, 120 gms... Berries, Cran, 4 ounces, 120 gms. . . . Berries, Rasp, 4 ounces, 120 gms. . . . Berries, Straw, 4 ounces', 120 gms... Figs, 3 ounces, 90 gms Grapes, 4 ounces, 120 gms Graoe Fruit | ] Lemons, 2 ounces, 60 gms .6 .9 .8 .7 1.2 .8 .9 5.1 | 27 I21/2 13.9 *| 62.4 | 25 Oranges, 4 ounces 1 , 120 gms Peaches, 4 ounces, 120 gms 11.2 | 50.1 | 25 Pears, 4 ounces, 120 gms 11.2 | 49.6 [ 25 Plums, 4 ounces, 120 gms 24.1 |103.7 | 25 Prunes, 3 ounces, 90 gms 17 1 72.9 | 18% 16 j 71 50 Watermelon, 8 ounces, 240 gmg MEATS: Beef, medium fat, 4 ounces, 120 gms. Bologna, 2 ounces, 60 gms 22.6 11.2 11.7 7.8 12.5 25.2 10.5 11.1 14.6 5 1 1 |326.9 | 25 .1 |136.7 i 18% Frankforts, 2 ounces, 60 gms Pork Sausage, 1V 2 ounces, 45 gms. . . Scrapple, 5 ounces, 150 gms .6 |153.6 | 18% (167.6 | 9% 31.2 |225 371/2 1 ! POULTRY: 1 Chicken, 8 ounces, 240 gms ' -Turkev, 8 ounces, 240 gms 51.6 50.6 6 54.9 1 1 |266.2 | 50 717.6 [ 50 i Chicken is served four times a year, if available. 2Turkey is served twice a year — Thanksgiving and Christmas. LIGHT-WORKING P ATI E NTS— Continued. Minimum Calories, 2396; Maximum Calories, 2600. E •a 3^ o ^ Kins... 7.S Pork Steak, l' ounces. 60 Kins 12 'Scrapple. 5 ounces. L50 Kins L2.5 POULTRY: 2 Chicken, Dressed, 8 ounci mis. 51.6 Turkey. Dressed. \ OU1 Eggs 14 is served '• Extreme va 326.9 25 34.3 417.1 25 3.2 117 25 10 4 15 205 11.1 •6 L53.6 liu L9.8 207.9 L5 L4.6 .... 167J 17.1 .... 302.1 12% 5 31.2 717.6 300 :,ii HARDWORKING CONVALESCENT, PRIVATE PATIENTS AND EMPLOYES— Continued. Minimum Calories, 2995; Maximum Calories, 3200. CO V tfl TO E •a o A >> c E X o o •M -Q o 4-» *- VEGETABLES, FRESH & DRIED: Asparagus, 4 ounces. 120 gms' Beans, Dried, 3 ounces, 90 gms. . . . Beans, Lima, 3 ounces, 90 gms. . . . Beans, String, 6 ounces, 180 gms.. Beets, 4 ounces, 120 gms Beets, Green, 6 ounces, 180 gms. . . Cabbage, 5 ounces, 150 gms Carrots, 4 ounces, 120 gms Celery, 6 ounces, 180 gms Corn, 2 ounces, 60 gms Cucumbers, 4 ounces, 120 gms .... Lettuce, 6 ounces, 180 gms Okra, 4 ounces, 120 gms Onions', 4 ounces, 120 gms Parsnips, 4 ounces, 120 gms Peas, 3 ounces, 90 gms Potatoes, Irish, 6 ounces, 180 gms. . Potatoes, Sweet, 6 ounces, 180 gms. Rhubarb, 6 ounces. 180 gms Rutabagas, S ounces, 240 gms Salsafy Sauerkraut, 5 ounces, 150 gms Spinach, 6 ounces, 180 gms Tomatoes, 4 ounces, 120 gms Turnips, S ounces, 240 gms 2.1 20.2 | 6.3 I 4.1 | 1.9 ! 2.6 | 2.4 1.3 1.9 ! 1.6 | .9 1.8 | 1.9 | 1.9 ! 1.9 | 6.3 j 3.3 3.1 | 1 3.1 ra « E O Ll o o H .2 3.9 26.4 1.5 53.6 317.3 .6 19.8 112.5 .5 13.3 75.9 .1 11.6 56.2 4 3.8 61.5 .4 8.4 47.9 .4 11.1 54.5 | .1 5.9 32.8 .7 11.4 59.8 I .2 3.7 20.6 | . o 4.5 27.5 | .2 8.8 45.6 | . 3 11.8 58.8 j .5 16.2 78.8 I .5 15.2 92.7 | .1 36 155.5 I .1 49.2 225.6 | 1.2 [ 6.4 41.4 | .4 20 98.4 | .7 ! 5.7 I 40.1 [ -.5 | 5.7 ! 4-3.1 | • 4 | 4.6 : 26.6 | .4 | 19.4 95.9 | Q. oQ. 25 18% 18% 37% 25 37% 31% 25 37% 12% 25 37% 25 25 25 18% 37% 37% 37% 50 31% 37% 25 50 56 FORMULAE USED IN OUR BAKERY— FEBRUARY, 1918. Straight Doughs. Ingredients? should be Ts degrees Fahrenheil : Dougb Room S| > to m - Fahrenheit. Five-Hour Doughs. Each Formula Makes 160 Loaves. B -an Bread Corn Bread 60 lbs Bran 50 lbs. Corn L40 Wheal Flour L50 •• Whe-.n 2 Yeast 2 ■■ Yeas! :: Sugar 3 •■ A rue Sugar ". '. ■ ■ S ill 3 ! " Sal! 122" " Water L24 •■ Water Note : Scald bran with 60 lbs. Note: Add corn to wheal. Of tilt' w .ii i r. R /e Bread Oatmeal and Potatoes 70 lbs Rye 30 lbs 1 . ( )at meal 130 Strong Wlwai 30 " Potatoes 120 " Water L40 " Wheal 2 Yeast 120 •• Wat er 3 i " Arg i Sugar ;; i •• Argo Sugar :;a •• Sail • 1 1 ■ ' .. Sail Four-Hour Dough. 113i lbs. Wheal Flour Time Working This Dough 36£ " Rye Flour Mixture 36* '• Middling 1 Punch 2 Hours 122 " Water 2 " 1 :: " Sugar i Argo i 3 " h 3£ " Salt 4 " I l' " Yeasl Total 4 Hours Note: Take and work into Hie loaves Oven must be hot use considerable steam while baking. if water is "hard." use more yeast, it larger hatch than ab( reduce temperature accordingly. LIBRARY OF CONGRESS II II II I 013 826 822 6 * TRIBUNE PRESS • 25 'i-'J&Ap& ALTOONA, PA.