Applied dietetics : the planning and teaching of normal and therapeutic diets / by Frances Stern.

  • Stern, Frances, 1873-1947.
Date:
1943
Catalogue details

Licence: In copyright

Credit: Applied dietetics : the planning and teaching of normal and therapeutic diets / by Frances Stern. Source: Wellcome Collection.

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    TABLE 15—Continued Grams Foods Household Measure Grams Calories Grams Mgm. I.U. Micro¬ grams Milli¬ grams <D •+-> d M >> rd o rO ctf CJ .3 *3 -4—> o u Ph 4-> d Ph B 3 jo L) n 3 >H O X! a xn o Ph d o M HH C g i d +-> > <D d • rH I • rH -a H C3 • rH > XI o -o • rH P4 d • rH o £ X) • rH o < o 13 J-H o o to < Fruit s “15%” Edible Portion 100 Average Figure 1 sv. 14.0 0.5 58 100 Apple 1 sm. 14.0 0.5 0.5 63 0.007 0.012 0.4 72 40 30 0.50 6 100 Apple juice h c. 13.0 52 0.008 0.4 70 24 36 6 100 Apricots, fresh 3 m. 13.0 52 0.015 0.024 0.6 4,500 40 105 5 100 Blueberries § c. 15.0 0.5 0.5 67 0.025 0.020 0.9 50 30 15 10 100 Cherries 25 sm. 15.0 1.0 0.5 69 0.017 0.022 0.6 150 45 8 100 Grapefruit (C) 8 sections 14.0 0.5 58 0.021 0.020 0.3 21 75 60 0.30 40 100 Grapes, Tokay 20 15.0 1.0 1.0 73 0.015 0.021 0.7 40 34 9 2 100 Nectarine 2 m. 16.0 0.5 66 0.005 0.022 0.5 1,500 72 24 100 Pear, fresh 1 m. 16.0 0.5 0.5 71 0.015 0.018 0.3 12 55 75 0.14 4 100 Pineapple, fresh i si. r 14.0 0.5 58 0.016 0.011 0.3 50 100 65 18 100 Pineapple juice (C) £ c. sc. 13.0 0.5 0.5 59 0.018 0.010 0.1 50 75 25 7 100 Plums 3 av. 13.0 0.5 54 0.020 0.027 0.5 107 120 40 0.56 5 100 Raspberries, red I c. 14.5 1.0 0.5 67 0.024 0.027 0.9 130 25 12 Fruit s “20%” Edible Portion 100 Average Figure 1 sv. 19.0 0.5 78 100 Figs, fresh 3 m. 20.0 1.5 0.5 91 0.053 0.036 0.9 75 90 82 0.63 2 100 Peach, yellow (C) 2 H., 1 T. juice 18.0 0.5 74 0.009 0.013 0.2 1,500 30 45 4 100 Pears (C) 2 H., 1 T. juice 18.0 0.5 0.5 79 0.009 0.018 0.2 10 30 75 100 Pineapple (C) 1 si. f, 1 T. juice 21.0 0.5 86 0.015 0.009 0.3 25 63 25 10 Fruit s Over “20%” Edible Por- tion 100 Average Figure 1 sv. 25.0 0.5 102 100 Apple sauce (C) \ c. 26.5 0.5 108 0.005 0.009 0.3 72 27 30 4 100 Apricots (C) 4 sm. H., 1 T. juice 25.0 0.5 102 0.009 0.014 0.4 4,088 21 79 2 100 Banana 1 m. 23.0 1.0 96 0.008 0.028 0.6 350 50 75 0.61 10 100 Fruit cocktail (C) 3 c. sc. 26.0 0.5 106 0.014 0.019 0.4 493 57 66 4 100 Prune juice £ c. sc. 23.0 92 0.012 0.018 0.9 Fruit s, Dried, Edible Portion 30 Apricots 6 H. 20.0 1.5 86 0.020 0.036 2.3 2,500 27 81 1 30 Currants 2 T. 21.5 1.0 90 0.023 0.041 0.8 30 Dates 3-4 23.5 0.5 1.0 105 0.022 0.018 1.0 90 23 14 0.66 30 Figs 2 sm. 22.5 1.0 94 0.048 0.035 0.9 21 39 31 0.52 30 Peaches 2 H. 21.5 1.0 90 0.018 0.036 1.8 1,100 12 60 30 Prunes, stoned 3 m. 21.5 0.5 88 0.018 0.024 0.9 420 60 105 30 Prunes, Str. (C), Heinz 2 T. 8.0 0.5 34 0.010 0.010 0.5 60 13 42 30 Raisins, seeded 2 T. 22.0 1.0 1.0 101 0.018 0.030 0.9 17 45 38 0.19 Meat 30 Bacon 5 si. full length 3.0 19.5 188 0.002 0.032 0.5 30 30 1.32 30 Beef, lean 1 oz. 6.5 2.5 49 0.004 0.061 0.9 48 69 2.23 90 Beef, lean 3 oz. 19.5 7.5 146 0.012 0.183 2.7 27 144 207 6.69 30 Beef, medium fat 1 oz. 5.0 6.5 79 0.003 0.050 0.7 45 60 2.36 90 Beef, medium fat 3 oz. 15.0 19.5 236 0.009 0.150 2.1 135 180 7.08 90 Brain, av. 3 oz. 9.5 8.5 115 0.008 0.098 2.1 225 233 5.40 8 30 Ham, lean 1 oz. 7.5 4.5 71 0.006 0.072 0.9 304 75 6 The vitamin content of meat is given before cooking. Like most other foods, meat undergoes a change in its vitamin content on cooking, the exact amount depending upon its method of preparation. Table showing % of vitamin lost in the cooking of meat Thiamine Riboflavin Niacin Ascorbic Acid Roasting. 30% 10% 5% — Broiling. 25% 10% 5% 25% Braising. 35% 10% 10% 50% Cooking in water. 40% 13% — 50% [Adapted from chart of National Live Stock and Meat board.]