Practical Dietetics with Reference to Diet in Health and Disease |
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½ cup ½ teaspoon acid albumin amount apple Baked beans Beef bread Breakfast broiled broth butter Calories Calories a Day carbohydrate celery cent cereals chicken chopped CLAM cocoa coffee cold water contains cooked cornstarch crackers cream cup boiling water cup milk custard diabetic diet Dietetics Dinner dish double boiler easily digested energy enzymes fish flavor flour fluid Food value fresh fruit FUEL VALUE gastric gelatin glass gluten grams gruel heat Individual Rule intestinal intestinal juice jelly Lactose lemon juice Lettuce Malted Milk meal meat minutes nitrogen nurse nutritive Oatmeal onion orange ounces oven oysters P. M. Milk patient peas pepper Peptonized pint potatoes protein pudding quart rice salad sauce scalded milk SCHEDULE OF FEEDING serving slice soft soup spinach starch stewed stirring stomach strain tablespoon tablespoons sugar Tapioca tbsp teaspoon teaspoon salt toast tomatoes vanilla vegetables vitamine weight wheat
Popular passages
Page 114 - ... as these parts are commonly called, vary in different localities. The analyses here reported apply to cuts as indicated by the following diagrams. These show the positions of the different cuts, both in the live animal and in the dressed carcass as found in the markets. The lines of division between the different cuts will vary slightly, according to the usage of the local market, even where the general method of cutting is as here indicated. The names of the same cuts likewise vary in different...
Page 23 - Food is that which, taken into the body, builds tissues or yields energy; (2) the most healthful food is that which is best fitted to the needs of the user; (3) the cheapest food is that which furnishes the largest amount of nutriment at the least cost; and (4) the best food is that which is both most healthful and cheapest.
Page 50 - Calorie is the amount of heat required to raise the temperature of one kilogram of water one degree Centigrade.
Page 115 - ... and of the upper end of the fore shank. Shoulder steak is cut from the chuck. In many localities the plate is made to include all the parts of the forequarter designated on the diagrams as brisket, cross-ribs, plate and navel, and different portions of the plate, as thus cut, are spoken of as the "brisket end of plate
Page 574 - HOW TO WEIGH THE BABY. Undress the baby completely. Put a soft cloth in the pan of the scales and lay the baby on it, or wrap the baby in a blanket if the room is not warm. Weigh carefully and write down the result. Remove the baby, weigh the blanket or cloth, and subtract this amount from the first weight. When weighing the baby before and after nursings to determine the amount of breast milk he is receiving, do not undress him, but weigh both times in exactly the same clothing. If the diaper becomes...
Page 270 - Cook the corn meal with 4 cups of the milk, add the figs and salt. When the mixture is cool, add the eggs well beaten. Pour into a buttered pudding dish and bake in a moderate oven for 3 hours or more.
Page 447 - The diet consists of liquids — milk, milk with strained barley, or oatmeal, or rice water, plain water, weak tea, and peptone (one teaspoonful to a cup of water).
Page 645 - Its purity is unquestioned, samples purchased in the open market serving as standards for chemical research. It is healthful, supplying the body with some of the purest elements of nutrition in a most agreeable form. These qualities combine to make it the ideal food beverage.
Page i - PRACTICAL DIETETICS WITH REFERENCE TO DIET IN DISEASE BY ALIDA FRANCES PATTEE Graduate, Department of Household Arts, State Normal School, Framingham, Mass. Late Instructor in Dietetics, Bellevue Training School for Nurses, Bellevue Hospital, New York City.
Page 116 - ... often designated as breast in the veal. The part of the veal corresponding to the rump of beef is here included with the loin, but is often cut to form part of the leg. In many localities the fore- and hind-shanks of veal are called the