First Lessons in Food and Diet

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Whitcomb & Barrows, 1904 - Diet - 52 pages
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Page 43 - Common soup made at home, fish of little cost, any joint, the cheapest vegetables, some happy and inexpensive introduction, like the crab, and a pudding, with sherry and port, provided everything is good in quality, and the dishes are well dressed, and served hot and in succession, with their adjuncts, will ensure a quantity of enjoyment which no one need be afraid to offer...
Page 17 - ... coincident with that of the proteids except in that part showing the amount from the tenth to the twentieth year if drawn to represent American practice. The steepness of the curve of carbohydrates shows the need of a full supply of the material which serves as the source of power for the very great activity of youth. The child naturally runs all day long; the activity, the amount of work done, is enormously in excess of that done in after life, aimless though it may seem. It is none the less...
Page iii - For the six years old there are added a few fruits and vegetables, eggs and a very little meat. The youth of twelve to fifteen years takes with profit all kinds of food if it is well cooked and not in the form of soggy bread or greasy, fried things. The young person from eighteen to twenty-five has a digestion...
Page 52 - ... as to produce the most satisfactory flavor, texture, temperature, and consistency, and to use the expensive to enhance the pleasure of the table just sufficiently, and not to the injury of the aim of all living, the production of the happy, healthy, efficient human being.
Page 47 - They had been paying $3 per week for table board at the time, or very nearly 43 cents per person per day, which of course included the cost of fuel, preparation, and service, estimated to be 10.6 cents per person per day. Learning that it has been found possible to provide a balanced and nourishing diet for 10 cents per man per day for the raw food, they entered eagerly into an experiment with a diet to cost that amount for food materials only, the cost of prepSweet Pot...
Page 51 - Breakfast: Cornmeal mush, with top of milk, hashed meat on toast, milk, and cereal coffee. Dinner: Salt salmon, drawn butter sauce, baked potatoes, parsnips, bread, evaporated apple shortcake. Supper: Cold sliced beef's heart, creamed potatoes, cocoa, bread (white and graham), ginger snaps...
Page 47 - ... etc., to remain the same as before, making the total cost of the daily food as served 20.6 cents per person, or 22.4 cents less than their ordinary diet. There were thirty students interested in this project, and it was planned to continue the investigation three days, as this would suffice to save the $20 desired.
Page 50 - Sandwiches (cheese, and jelly), white and graham bread, (no butter), sliced bananas, milk. SUNDAY, FEBRUARY 9 Breakfast: Cornmeal mush and top of milk, baked beans, buns, milk, and cereal coffee.
Page 12 - Bulletin No. 28, United States Department of Agriculture, Office of Experiment Stations. Starred items are from table by Woods, as given in Farmers

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