choosing foods with regard to cost a table that shows which
are cheap fuel and which dear, is a great help. Prices vary-
so much with place and season that it is difficult to make
one which is very exact, and some rearrangement to suit
any particular region may be necessary. The table on page
317 will, however, serve as a guide.
Inspection of tjiis table shows that if we can afford only
one cent per 100 Calories for food, we must get a large share
from Group I, and a few from Group II ; if we wish to use
foods in Group III, we shall have to do so sparingly, or offset
them with some of the very cheapest in Group I, to keep the
average as we wish it.
When we plan an attractive menu and find it is too ex-
pensive for us, we may often carry out our plan by substitut-
ing cheaper foods of the same sort. Thus in the dietary on
page 313 we may substitute as follows :
Bananas for oranges.
Top milk' for cream.
Oleomargarine for a part of the butter.
Bean loaf with tomato sauce for creamed salmon and peas.
Stewed apricots for pears.
Rump roast instead of rib roast.
Doing this, omitting the soup and crackers and the salad
for dinner, and increasing bread and potatoes, flaked wheat,
and other cheaper foods to prevent any deficiency in fuel,
we can still prepare palatable and digestible meals with the
right food values, and save perhaps 25 per cent on the total
cost for the day.
Feeding the sick. — When illness is serious enough for a
physician to be consulted, he will give directions concerning
the diet, and these should be scrupulously followed. If the
case is so severe as to demand a trained nurse, she will have
charge of the feeding, under the physician's guidance.
MENUS AND DIETARIES 319
Many times, however, a member of the family is temporarily
indisposed and needs food different from the ordinary family
bill of fare. It is well to remember that in the first day or
two of illness, fasting or taking of very little food does no
harm, and may be an excellent help toward recovery, as it
gives the digestive tract a chance to rest, if it has been
disturbed.
Nevertheless, the internal work of the body goes on, 0.4
Calorie per pound per hour being expended during sleep, and
about 0.6 Calorie per pound per hour during waking hours
in bed. A person in bed for twenty-four hours will require
about 0.5 Calorie per pound per hom* to prevent use of body
material for fuel. A man of average weight, lying in bed,
will thus need about 1850 calories per day. Hence we must
see to it, that after a person has been sick for more than a
few days (during which he can afford to burn body fat) enough
fuel is given to satisfy his energy requirements if he can pos-
sibly digest it.
Page 158
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
choosing foods with regard to cost a table that shows which are cheap fuel and which dear, is a great help. Prices vary so much with place and season that it is difficult to make one which is very exact, and some rearrangement to suit any particular region may be necessary. The table on page 317 will, however, serve as a guide.
Inspection of tjiis table shows that if we can afford only one cent per 100 Calories for food, we must get a large share from Group I, and a few from Group II ; if we wish to use foods in Group III, we shall have to do so sparingly, or offset them with some of the very cheapest in Group I, to keep the average as we wish it.
When we plan an attractive menu and find it is too expensive for us, we may often carry out our plan by substituting cheaper foods of the same sort. Thus in the dietary on page 313 we may substitute as follows :
Bananas for oranges.
Top milk' for cream.
Oleomargarine for a part of the butter.
Bean loaf with tomato sauce for creamed salmon and peas.
Stewed apricots for pears.
Rump roast instead of rib roast. Doing this, omitting the soup and crackers and the salad for dinner, and increasing bread and potatoes, flaked wheat, and other cheaper foods to prevent any deficiency in fuel, we can still prepare palatable and digestible meals with the right food values, and save perhaps 25 per cent on the total cost for the day.
Feeding the sick. — When illness is serious enough for a physician to be consulted, he will give directions concerning the diet, and these should be scrupulously followed. If the case is so severe as to demand a trained nurse, she will have charge of the feeding, under the physician's guidance.
Many times, however, a member of the family is temporarily indisposed and needs food different from the ordinary family bill of fare. It is well to remember that in the first day or two of illness, fasting or taking of very little food does no harm, and may be an excellent help toward recovery, as it gives the digestive tract a chance to rest, if it has been disturbed.
Nevertheless, the internal work of the body goes on, 0.4 Calorie per pound per hour being expended during sleep, and about 0.6 Calorie per pound per hour during waking hours in bed. A person in bed for twenty-four hours will require about 0.5 Calorie per pound per hom* to prevent use of body material for fuel. A man of average weight, lying in bed, will thus need about 1850 calories per day. Hence we must see to it, that after a person has been sick for more than a few days (during which he can afford to burn body fat) enough fuel is given to satisfy his energy requirements if he can possibly digest it.