Carbohydrates — starch (found in cereals, vegetables and
fruits), sugar, gum, cellulose — high heat and long cooking.
13
The value of food to the individual depends upon his power
of digestion and assimilation.
The sick, the very young and very old, may not eat with
safety the foods that can be easily digested by strong people
living active lives.
CALORIES
The unit of measure for energy-value in food in the large
Calorie, always written with a capital to distinguish it from the
small calorie. A Calorie is the amount of heat required to raise
the temperature of a pound of water four degrees Fahrenheit.
Coal is purchased on the basis of its caloric value.
A few standard foods are here arranged in a scale, showing
that the energy value of foods range from about 4000 calories
per pound, downward.
Cost
Per
Pound
FOOD
MATERIAI,
Protein
Fat
Carbo-
Hydrate
Calories
Per Pound
65c
12
Olive Oil
100.
100.
4080
4080
Lard
4000
30
40
10
Pecans .^
Butter
II.
25- +
71.
85.
67.
38.+
13-
3455
3410
3030
2560
Peanuts
24.+
2000
25
10
American Cheese
Soda Crackers
Cookies
Gran. Sugar
1:i
7-
33.7
9-
10.
2.
73.
73-
100.
66.+
62.
79-
74.8
59-
11
51.
55-
69.+
53- +
1950
1925
1920
i860
1850
1665
1650
1640
1620
^591
1520
1515
1355
1300
1290
1225
1 190
1125
1 105
60
6
6
Rolled Oats
24.6
8.
10.8
25.7
7- +
4-
4-
36.9
8.7
2.+
18.+
6.+
18.5
7- +
I.
.6
I.
I.
.26
6
Dried Peas
3
Grits
Wheat Flour
4
10
6
Rice
Honey .
20
25
Cream Pie .. .
II.
2.6
i/e"
20.
20
6
Smoked Herring
Biscuits
5
Molasses
Bread (home-made)....
Beef Loin
Chestnuts
Leg of Mutton
5
20
25
42.
20
C AliOBIES — C ontinued .
Cost
Per
Pound
FOOD
MATERIAL,
Mince Meat
Cream
Beef Round, lean.
Eggs
Baked Beans
Cottage Cheese . ..
Green Peas .
Bananas
Brook Trout.
Potatoes
Figs
Crayfish
Milk
Apples
Oj'sters
Beets
Mushrooms .
Carrots
String Beans .
Turnips
Musk Melon .
Strawberries
Okra
Cauliflower ..
Spinach..
Tomatoes
Lettuce
Celery
Asparagus .
Cucumbers.
Bouillon
Protein
9c
4.8
2.5
2I.+
13.7
6.9
20.
7-
I.+
19-
2.
1-5
16.
3-
.4
6.+
1.6
3-5
I.+
I.+
.6
I.
1.6
1.8
2.+
.9
I.
1-5
2.+
Fat
Hydrate
Carbo-
6.7
18.5
7-9
10.
2.5
4- +
•5
4-
•5
I.
.1
•4
.4
32- +
4-5
19.6
18.
18.8
I.
5-
14.+
3-7
9-7
6.8
9- +
7- +
8.+
9-+
7- +
7- +
4-7
3- +
3-9
2.9
3.+
2.8
3-1
.2
Calories
Per Pound
970
910
730
720
600
510
465
460
445
380
340
325
290
235
215
210
210
195
185
185
180
175
140
Iio
105
500
INVALID COOKERY.
Invalid cookery is becoming more and more an important
part of general household cookery. The selection and pre-
scription of food for the sick involves not only a knowledge
of food composition and nutritive values, but also a knowledge
of the individual taste and peculiarities of the patient.
It should be the aim of the person preparing the food to
furnish a daily menu that will be appetizing, digestible, and
as varied as possible within the limits fixed by the physician.
The problem of feeding the sick is to nourish the body, i. e.,
to rebuild cells, and to furnish energy.
Nutrition is affected by the amount of food eaten, combined
with powers of digestion, absorption, assimilation and meta-
bolism.
Page 5
Presented as published in 1915. 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
Carbohydrates — starch (found in cereals, vegetables and fruits), sugar, gum, cellulose — high heat and long cooking.
The value of food to the individual depends upon his power of digestion and assimilation.
The sick, the very young and very old, may not eat with safety the foods that can be easily digested by strong people living active lives.
CALORIES
The unit of measure for energy-value in food in the large Calorie, always written with a capital to distinguish it from the small calorie. A Calorie is the amount of heat required to raise the temperature of a pound of water four degrees Fahrenheit. Coal is purchased on the basis of its caloric value.
A few standard foods are here arranged in a scale, showing that the energy value of foods range from about 4000 calories per pound, downward.
Cost
Per
Pound
FOOD MATERIAL,
Protein
Fat
Carbo- Hydrate
Calories Per Pound
Olive Oil
Lard
Pecans .^
Butter
25- +
38.+
Peanuts
24.+
American Cheese
Soda Crackers
Cookies
Gran. Sugar
1:i
33.7
66.+ 74.8
69.+
53- +
^591
1 190 1 105
Rolled Oats
24.6
10.8 25.7
7- +
36.9
8.7
2.+
18.+ 6.+ 18.5
7- +
.6
.26
Dried Peas
Grits
Wheat Flour
Rice
Honey .
Cream Pie .. .
2.6
i/e"
Smoked Herring
Biscuits
Molasses
Bread (home-made)....
Beef Loin
Chestnuts
Leg of Mutton
C AliOBIES — C ontinued .
Cost
Per
Pound
FOOD MATERIAL,
Mince Meat
Cream
Beef Round, lean.
Eggs
Baked Beans
Cottage Cheese . ..
Green Peas .
Bananas
Brook Trout.
Potatoes
Figs
Crayfish
Milk
Apples
Oj'sters
Beets
Mushrooms . Carrots
String Beans .
Turnips
Musk Melon . Strawberries
Okra
Cauliflower ..
Spinach..
Tomatoes
Lettuce
Celery
Asparagus . Cucumbers. Bouillon
Protein
4.8
2.5
2I.+ 13.7 6.9
I.+
1-5
.4 6.+ 1.6 3-5 I.+
I.+
.6 1.6 1.8 2.+
.9
1-5
2.+
Fat
Hydrate Carbo-
6.7 18.5
7-9
2.5 4- +
•5
•5
.1 •4 .4
32- + 4-5
19.6
18.8
14.+ 3-7 9-7 6.8 9- +
7- + 8.+
9-+ 7- + 7- + 4-7 3- + 3-9
2.9
3.+ 2.8
3-1 .2
Calories Per Pound
Iio
INVALID COOKERY.
Invalid cookery is becoming more and more an important part of general household cookery. The selection and prescription of food for the sick involves not only a knowledge of food composition and nutritive values, but also a knowledge of the individual taste and peculiarities of the patient.
It should be the aim of the person preparing the food to furnish a daily menu that will be appetizing, digestible, and as varied as possible within the limits fixed by the physician.
The problem of feeding the sick is to nourish the body, i. e., to rebuild cells, and to furnish energy.
Nutrition is affected by the amount of food eaten, combined with powers of digestion, absorption, assimilation and metabolism.