Chapter XXXI: Appendix: Table I165 (4)

Onion, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 496

Operations, diet in relation to, 312

Orange, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 497

Orangeade, preparation of, 96

Orange charlotte, preparation of, 138, 162

Orange ice, preparation of, 136, 137, 161

Orange jelly, preparation of, 135, 160

Orange rice custard, preparation of, 108

Orange tapioca, preparation of, 106

Organic acids, 13

Over-dilution of infant's food, 232

Over-feeding of infants and children, 243

Oxidases, 171

Oxtail soup, fuel value of, 468
nutrient value of, 468

Oyster broth, preparation of, 119

Oyster soup, preparation of, 94

Oysters, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481

Pancreas, vitamines in, 496

Panopepton, composition of, 492
fuel value of, 492

Panopepton eggnog, preparation of, 99

Paprika, ash constituents of, 475

Parsley butter, preparation of, 154

Parsnips, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 496

Pasteurization, 85, 211

Pea soup, fuel value of, 468
nutrient value of, 468

Peaches, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481

Peanut butter, composition of, 492
fuel value of, 492

Peanuts, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 497

Pears, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 497

Pear juice, ash constituents of, 475

Peas, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 468, 492
nutrient value of, 468
standard portion of, 481
vitamines in, 496, 497

Pecans, ash constituents of, 475
composition of, 492
food content of, 481
fuel value of, 492
standard portion of, 481

"Pelidisi," the, 503

Pelidisi chart, 502

Pellagra, dietetic treatment in, 455, 456, 459

Peppers, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 469, 492
nutrient value of, 469

Pepsin, 171

Peptonized milk, preparation of, 88

Peptonized milk punch, preparation of, 89

Peptonoids, dry, composition of, 488
fuel value of, 488
liquid, composition of, 490
fuel value of, 490

Percentage calculations, 79, 229

Perch, _see_ Fish

Persimmons, ash constituents of, 476
fuel value of, 469
nutrient value of, 469

Phosphoproteins, 21

Phosphorized fats, 15

Phosphorus, 27, 186
requirements in pregnancy and lactation, 191
sources of in food, 5

Pies, fuel value of, 469
nutrient value of, 469

Pig heart, vitamines in, 496

Pineapple, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 469, 492
nutrient value of, 469
standard portion of, 481

Pineappleade, preparation of, 97

Pine nuts, fuel value of, 469
nutrient value of, 469

Pistachios, fuel value of, 469
nutrient value of, 469

Placenta, vitamines in, 496

Plums, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 469, 492
nutrient value of, 469
standard portion of, 481

Pneumonia, 306, 311
convalescent diet in, 307
diet schedules for, 307
dietetic treatment in, 306, 307, 311

Poached eggs, preparation of, 101

Poaching, 71

Poisoning, food, 66, 451

Polysaccharides, 8, 11

Pomegranates, ash constituents of, 476
fuel value of, 469
nutrient value of, 469

Pork, 116, and _see_ Meat
fuel value of, 469
nutrient value of, 469
vitamines in, 498

Port wine, composition of, 492
fuel value of, 492

Postoperative feeding, 316, 319, 320

Potassium, sources of in food, 6

Potato chips, fuel value of, 469
nutrient value of, 469

Potatoes, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 469, 492
nutrient value of, 469
standard portion of, 481
vitamines in, 496

Potatoes stuffed with meat, preparation of, 130

Poultry, 112, and _see_ Meats

Pregnancy, 191
albuminuria in, 197
diet in, 192, 193, 194, 196, 197
nutritional disturbances in, 191

Premature infants, dilution of food for, 225
energy requirements of, 224
feeding of, 224, 225, 229

Pre-operative feeding, 312, 318, 320

Presbyterian Hospital diet list in typhoid fever, 292

Protein milk, preparation of, 142

Proteins, 17
alcohol-soluble, 21
calories in, 38
classification of, 19
composition of, 18
conjugated, 21
construction of, 19
effect of heat upon, 22,
enzymes acting upon, 171
excess of in infant's and children's food, 234
fate of, 183
function of in body, 23
metabolism, 183
in nephritis, 343
rate of digestion of, 173
requirements in body, 50
sources of, 4
tolerance of in diabetes, 381

Proudfit's menu for obesity, 429
reducing diet for obesity, 433, 434

Prune fig whip, preparation of, 139

Prunes, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 469, 492
nutrient value of, 469
standard portion of, 481

Prunes and figs, preparation of, 143

Prune whip, preparation of, 139

Ptomaines, 66
poisoning by, 451
dietetic treatment for, 451, 452

Ptyalin, 171

Pumpkins, ash constituents of, 476
fuel value of, 469
nutrient value of, 469

Punch, milk, preparation of, 88

Purin bases, 184
content of food, 421

Purin-free diet, 63
in gout, 419

Purins, enzymes acting upon, 171

Quail, composition of, 492
fuel value of, 492

Radishes, ash constituents of, 476
food content of, 481
fuel value of, 469
nutrient value of, 469
standard portion of, 481

Raisins, ash constituents of, 476
composition of, 492
fuel value of, 469, 476
nutrient value of, 469
vitamines in, 497

Raspberries, ash constituents of, 476
composition of, 492
fuel value of, 470, 492
nutrient value of, 470

Rectal feeding, 60, 61, 315

Respiratory tract, diseases of, 301

Requirements, basal, 42

Rhubarb, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 470, 492
nutrient value of, 470
standard portion of, 481

Rice, ash constituents of, 476
composition of, 492
food content of, 481
fuel value of, 470, 492
nutrient value of, 470
preparation of, 104
standard portion of, 481
vitamines in, 496

Rice custard, preparation of, 108

Rickets, 241
calcium retention in, 241
dietetic treatment of, 241

Roast chicken, preparation of, 122

Roast duck, preparation of, 122

Roast turkey, preparation of, 122

Roasting, 71

Romaine, ash constituents of, 476

Rose's reducing diet for obese women, 431, 432

Rum, composition of, 492
fuel value of, 492

Rutabaga, ash constituents of, 476
vitamines in, 496

Rye, and _see_ Bread, and Flour
ash constituents of, 476
vitamines in, 497

Saccharine, test for, 69

Salad, egg, preparation of, 154

Salads, fruit, preparation of, 131
vegetable, preparation of, 131

Saline solution, normal, 146

Saliva, 172

Salivary digestion, 172

Salisbury steak, preparation of, 149

Salmon, and _see_ Fish
composition of, 492
fuel value of, 470, 492
nutrient value of, 470

Salmon, molded, preparation of, 150

Salt, elimination of in nephritis, 340

Salt content of foods, 358, 359, 360

Salt-free diet, 63

Salt-poor diet for nephritis, 341

Saltines, composition of, 492
fuel value of, 492

Sapota, ash constituents of, 476

Sardines, composition of, 492
fuel value of, 492

Sauce for puddings, preparation of, 111, 112

Sausage, fuel value of, 470
nutrient value of, 470

Sauteing, 71

Scalloped potatoes, preparation of, 131

Scurvy, 240
treatment of, 240

Secretin, 174

Secretory cells, distribution of, 169

Secretory processes disturbed in diseases of stomach, 246

Seeds, vitamines in, 497

Semi-solid diet, 62

Serving meals, suggestions for, 56, 66

Shad, composition of, 494
fuel value of, 470, 494
nutrient value of, 470

Shellfish, 112, and _see_ Meats

Sherry wine, composition of, 494
fuel value of, 494

Shredded wheat, ash constituents of, 476
food content of, 481
fuel value of, 470
nutrient value of, 470
standard portion of, 481

Shrimp, ash constituents of, 476

Silver, 64

Simmering, 70

Singer's enema, preparation of, 146

Sippi diet, in gastric ulceration, 256

Snow-balls, preparation of, 108

Snow pudding, preparation of, 139, 159

Soap stools, 233

Sodium, sources of in food, 6

Soft-cooked eggs, 100

Soft custard, preparation of, 102

Soups, ash constituents of, 476
preparation of, 118

Soya manna muffins, preparation of, 148

Soya meal and bran muffins, preparation of, 157

Spanish cream, preparation of, 158

Special diets, 62, 63

Spice cookies, preparation of, 152

Spinach, ash constituents of, 476
composition of, 494
fuel value of, 470, 494
nutrient value of, 470
vitamines in, 496

Spinach and egg salad, preparation of, 147

Spinach soup, preparation of, 152

Sponge pudding, preparation of, 109

Squab, composition of, 494
fuel value of, 494

Squab pie, preparation of, 151

Squash, ash constituents of, 476
composition of, 494
food content of, 481
fuel value of, 470, 494
nutrient value of, 470
standard portion of, 481

Standard broth, preparation of, 118

Standard portion of foods, 40, 478

Starch, excess of in food formulas, 236

Starchy desserts, preparation of, 108

Starvation, in treatment of diabetes, 372

Steaming, 70

Steapsin, 171

Sterilization, 84

Stewed tomatoes on toast, preparation of, 134

Stomach, and _see_ Gastric
acid content of, determining, 248
arrangement of food in, 167
diseases of, predisposing factors in, 245
disturbance of motility and tone of, 246
disturbance of secretory processes in, 246
fermentation in, 180
passage of food from, 168
secretion of water in, 174

Strawberries, ash constituents of, 476
composition of, 494
food content of, 481
fuel value of, 470, 494
nutrient value of, 470
standard portion of, 481

Strawberry ice, preparation of, 137

Strawberry juice, composition of, 494
fuel value of, 494

String beans, and _see_ Beans
preparation of, 129

Succotash, fuel value of, 470
nutrient value of, 470

Sucrase, 171

Sucrose, 8, 10

Suet, composition of, 494
fuel value of, 494

Sugar, adjusting of, in food formulas, 235
composition of, 494
fuel value of, 470, 494
in infant feeding, 207
in urine, in diabetes, 371
tests for, 328, 330, 331
nutrient value of, 470

Sugar-free milk, 162

Sugar-splitting enzymes, 171

Sulphur, sources of in food, 6

Sunflower seeds, vitamines in, 497

Sunshine cake, preparation of, 110

Sweetbreads, composition of, 494
fuel value of, 494
preparation of, 123
vitamines in, 496

Tallow, vitamines in, 498

Tamarind, ash constituents of, 476

Tapioca, ash constituents of, 477
composition of, 494
food content of, 482
fuel value of, 494
standard portion of, 482

Tapioca custard, preparation of, 109

Test meals, 250

Thermometry, 80

Thirst, in nephritis, 343
in typhoid fever, 299

Thymus, vitamines in, 496

Timothy, vitamines in, 498

Toast, composition of, 494
fuel value of, 494
preparation of, 105

Tomatoes, ash constituents of, 477
composition of, 494
food content of, 482
fuel value of, 470, 494
nutrient value of, 470
standard portion of, 482
vitamines in, 497

Tomato aspic, preparation of, 154

Tomato bisque, preparation of, 152

Tomato jelly, preparation of, 132

Tomato juice, ash constituents of, 477

Tomato salad, preparation of, 131, 132

Tomato stuffed with rice, preparation of, 133

Tonsillitis, dietetic treatment of, 309, 310

Toxins, elimination of, 323

Tray, 64
arranging, 65

Trout, composition of, 494
fuel value of, 494

Truffles, ash constituents of, 477

Trypsin, 171, 174

Tuberculosis, 301, 305
dietetic treatment in, 302
high calorie diet in, 304
reenforcing the diet in, 306
schedule of diets in, 307

Tuna, fuel value of, 470
nutrient value of, 470

Tuna fish salad, preparation of, 154

Turkey, composition of, 494
fuel value of, 470, 494
nutrient value of, 470
selection of, 114

Turnips, ash constituents of, 477
composition of, 494
food content of, 482
fuel value of, 470, 494
nutrient value of, 470
standard portion of, 482

Turnip tops, ash constituents of, 477

Typhoid fever, 288, 297
absorption of food in, 290, 297
acidosis in, 299
care of mouth in, 299
Coleman's high calorie diet in, 289, 291, 294, 295, 298, 299
energy expenditures in, 288, 297
energy requirements in, 289, 297
essential points in dietary, 297
hemorrhage in, 296, 298
high calorie diet in, 289, 291, 294, 295, 298, 299
idiosyncrasies in, 300
increasing diet in, 290, 300
liquid diet in, 290, 293
milk diet in, 291, 298
Presbyterian Hospital diet list for, 292
rate of metabolism in, 297
reenforcing diet in, 300
semi-solid diet in, 293
soft diet in, 293
thirst in, 299
tympanites in, 290
varying diet in, 292

Under-dilution of infants' foods, troubles due to, 232

Under-feeding in infants and children, 243

Urea and salt test, 351

Uremia, 353, 361

Uremic poisoning, 361

Uric acid, 324
elimination of, 417
formation of, 184
source of, 417

Urinalysis, 323

Urine, acetone in, test for, 333
albumin in, tests for, 333
analysis of, 323, 324
collection of, 326, 334
diacetic acid in, test for, 332
diseases in which it is diminished, 326
effect of food upon, 326
examination of, 323, 324
in diabetes, 328, 329, 330, 371, 401, 402
indican in, test for, 334
preserving, 335
sugar in, tests for, 328, 329, 330, 331

Utensils, care of, 76

Vanilla ice cream, preparation of, 91

Veal, 112, 114, and _see_ Meats
composition of, 494
cuts of, 117
food content of, 482
fuel value of, 470, 494
method of preparation, 117
nutrient value of, 470
standard portion of, 482

Veal bird, preparation of, 150

Veal broth, preparation of, 118

Veal cutlets, preparation of, 124

Vegetable oils, vitamines in, 498

Vegetable salads, preparation of, 131

Vegetable soups, fuel value of, 471
nutrient value of, 471
preparation of, 223

Vegetables, preparation of, 126, 128, 153
vitamines in, 496

Vinegar, ash constituents of, 477

Vitamines, 29
fat soluble A, 15
in foods, 496, 497, 498
functions of, 30, 31
in foods, 496, 497, 498
requirements of in body, 52
source of in foods, 6, 7
water soluble B, 31
in foods, 496, 497, 498
water soluble C, 33
in foods, 496, 497, 498

Walnuts, ash constituents of, 477
composition of, 494
food content of, 482
fuel value of, 471, 494
nutrient value of, 471
standard portion of, 482
vitamines in, 498

Water, 24
absorption of, 177
administration of to infants, 229
as a fat maker, 425
as a stimulant to gastric secretion, 253
excretion of, 324
factors determining amount needed, 25
function of, 24
sources of in foods, 5

Water soluble B, 31
effect of alkalies upon, 32
effect of heat upon, 32
functions of, 31
in foods, 6, 496, 497, 498

Water soluble C, 33
effect of heat upon, 33
in foods, 7, 496, 497, 498

Water-cress, ash constituents of, 477

Water ices, preparation of, 136

Watermelon, ash constituents of, 477
composition of, 494
food contents of, 482
fuel value of, 471, 494
nutrient value of, 471
standard portion of, 482

Weights and measures, 77
household, 78
metric, 77

Weights and heights of children, 49, 499, 500, 501

Wet nurses, 229

Wheat, ash constituents of, 477
composition of, 494
fuel value of, 471, 494
nutrient value of, 471
vitamines in, 497

Whey, 83
ash constituents of, 477
composition of, 494
fuel value of, 494
vitamines in, 498

Whey mixtures, 226

Whitefish, composition of, 494
fuel value of, 471, 494
nutrient value of, 471

Whortleberries, ash constituents of, 477

Widal's diet in nephritis, 341

Wine, ash constituents of, 477

Wine jelly, preparation of, 136, 160, 161

Wine panada, preparation of, 105

Wine sauce, preparation of, 111

Work, influence of upon food requirements, 43

Yeast, vitamines in, 498

Zwieback, composition of, 494
fuel value of, 471, 494
nutrient value of, 471

Transcriber's Note

Minor punctuation errors have been repaired. Hyphenation and accent usage has been made consistent.

There are some errors in calculation in places; these have been preserved as printed. For example, addition errors in the table on pp. 377-8.

Variable spelling is preserved as printed (e.g. sirup and syrup).

12 M. has been used inconsistently, to indicate either 12 Midnight or 12 Midday. It has been preserved as printed in all cases.

Calorie count or separate ingredients lists are omitted from some recipes; these are left as printed.

The 'Eggs' section, starting on page 95, has no recipes included. However, the following 'Fruit Beverages' section has a large number of egg recipes included in it. Whether this was an error or intentional is unclear, so the sections and ordering of recipes have been preserved as they appeared in the original publication.

The recipe for Foamy Sauce appears twice, once each on page 111 and 112. There is no apparent difference apart from the calorie amount. Both versions have been left in place.

The recipe for Sauce for Puddings (page 112) appears identical to the recipe for Wine or Fruit Sauce (page 111), except for the recipe name and calorie amounts. Both versions have been left in place.

The table heading on page 117 refers to cuts of lamb and mutton, while the table itself refers to lamb and veal. This has been left as printed.

There are two instances of a recipe called Beef Juice, on pages 119 and 141. Both have been left in place as printed.

The following amendments have been made:

Page 30--Mellanbly amended to Mellanby--"Mellanby of
England believes the "A" vitamine to be a factor ..."

Page 31--or amended to of--"Effect of Heat on the "A"
Vitamine."

Page 77--the first reference to centigram has been
amended from c. to cgm.

Page 80--in amended to is--"... that every Fahrenheit
degree is 9/5 times as large ..."

Page 92--erroneous 'or' removed from second malted milk
recipe (original called for either milk and water or salt).

Page 111--omitted word 'juice' added to ingredients list
in Wine or Fruit Sauce recipe.

Page 125--omitted subheading for Fish added.

Page 128--repeated heading 'Vegetables and Fruits'
removed.

Page 131--omitted 'or' added to dressing options in
Tomato (No. 1) recipe.

Page 134--in the ingredients for French Dressing,
paprika amended to salt, to follow the recipe.

Page 145--superfluous 'and' deleted between paragraph
starting "1/2 cup raisins ..." and paragraph starting
"Cream butter and sugar ..."

Page 146--chlorid amended to chloride--"1 dram sodium
chloride (common salt)"

Page 146, footnote--Ellithorp amended to Ellithorpe--
"Courtesy of Misses Foley and Ellithorpe, Dieticians."

Page 147--agar gar amended to agar-agar--"1 tsp. or 7
gms. agar-agar"

Page 156--superfluous 'grams' removed following calorie
count in Casoid Flour and Bran Muffins recipe.

Page 156--omitted ', trace;' added to carbohydrate
quantity for one muffin in the Casoid Flour and Bran
Muffins recipe.

Page 157--omitted 'protein,' added to 2 grams quantity
for one muffin in the Soya Meal and Bran Muffins recipe.

Page 172--dioxid amended to dioxide--"Those which produce
carbon dioxide without the use ..."

Page 194--grapefuit amended to grapefruit--"... dates,
figs, or grapefruit, stewed or raw."

Page 213--proced amended to proceed--"... we will proceed
with the method itself."

Page 219--zweiback amended to zwieback--"... pieces of
stale bread, toast or zwieback."

Page 241--Mellenby amended to Mellanby--"Mellanby of
England claims that the oil owes its curative ..."

Page 244f--empysema amended to emphysema--"...
broncho-pneumonia, acute emphysema and collapse of
the lung ..."

Page 259--"Soft-cooked egg (1)" has been amended to
"1 soft-cooked egg" in the 11 A.M. section of the
Seventh Day diet, for consistency with other entries.

Page 272--omitted heading 'BREAKFAST' added.

Page 281--tonsilitis amended to tonsillitis--"... as
accompany colds, tonsillitis, chicken pox ..."

Page 337--omitted 'of' added--"... the end-products of
the nitrogenous foods ingested, ..."

Page 349--grams amended to c.c.--"Supper 5 P.M. ... 200
c.c. ..."

Page 385--Huntly amended to Huntley (Breakfast biscuit
entry on table).

Page 407--bilous amended to bilious--"In certain individuals
beer will induce a bilious attack."

Page 435--supportting amended to supporting--"... which
have been deprived of the supporting fat."

Page 476--Sapato amended to Sapota (in table).

Page 481--Horlick amended to Horlick's (milk powder entry
in table).

Page 519--The index entry for Organic acids originally
followed Over-feeding of infants and children. It has
been moved to the correct place.

Page 523--The index entry for Utensils originally
followed Under-feeding in infants and children. It has
been moved to the correct place.

End of Project Gutenberg's Dietetics for Nurses, by Fairfax T. Proudfit