Dr. Edwin A. Locke's book of food values has been of much value in making up these diets.
The following shows the successive steps in building up a diet for a patient who starved six days before becoming sugar-free:
Patient discharged with advice as to diet. The corresponding menus for the above are as follows:
Patient discharged with advice as to diet.
FOOD VALUES.
An estimate of the quantity or bulk of food may be of assistance or interest. There is so much variation in the size of tablespoons or what may be termed either rounding or heaping tablespoons that it must be remembered that we can only estimate. Patients who are instructed how to feed themselves on leaving the hospital are cautioned carefully to take about the quantity of an article of food they have been served while in the hospital when the diet is weighed. Any written advice is always given in quantities known to beunderthe carbohydrate or protein tolerance of the patient. However, if they will boil the vegetables and change the water at least twice, so much carbohydrate is removed that it is quite possible for them to obtain a comfortable bulk and still take in very small quantities of carbohydrate.
100-Gram Portions.
Asparagus—8 or 9 stalks 4 inches long.Beans (string) (cut in small pieces) 3 heaping tablespoons.Bacon—4 slices 6 inches long, 2 inches wide.[7]Cabbage (cooked)—3 heaping tablespoons.Cauliflower—3 rounding tablespoons.Celery—6 pieces 4-1/2 inches long, medium thickness.Cheese—a piece 4 inches by 1-1/2 inch by 1 inch.Cucumbers—12 slices 1/8 inch thick, 1/2 inch in diameter.Greens (spinach, kale, etc.)—2 heaping tablespoons.Lettuce—10 to 12 medium-sized leaves.Onions—2 onions, size of an egg.Olives—25 small olives.Peas—3 rounding tablespoons.Potatoes (baked)—1 small potato, size of egg.Potatoes (mashed)—2 rounding tablespoons.Sardines—28 sardines—1 small box.Salmon—1/4 can (almost).Tomatoes—2-1/2 heaping tablespoons.Tomatoes—fresh, one medium sized tomato, 2 inches in diameter.
Asparagus—8 or 9 stalks 4 inches long.Beans (string) (cut in small pieces) 3 heaping tablespoons.Bacon—4 slices 6 inches long, 2 inches wide.[7]Cabbage (cooked)—3 heaping tablespoons.Cauliflower—3 rounding tablespoons.Celery—6 pieces 4-1/2 inches long, medium thickness.Cheese—a piece 4 inches by 1-1/2 inch by 1 inch.Cucumbers—12 slices 1/8 inch thick, 1/2 inch in diameter.Greens (spinach, kale, etc.)—2 heaping tablespoons.Lettuce—10 to 12 medium-sized leaves.Onions—2 onions, size of an egg.Olives—25 small olives.Peas—3 rounding tablespoons.Potatoes (baked)—1 small potato, size of egg.Potatoes (mashed)—2 rounding tablespoons.Sardines—28 sardines—1 small box.Salmon—1/4 can (almost).Tomatoes—2-1/2 heaping tablespoons.Tomatoes—fresh, one medium sized tomato, 2 inches in diameter.
[7]Bacon loses about half of its fat content when cooked.
[7]Bacon loses about half of its fat content when cooked.
Other Weights.
[8]It is not true that all the vegetables weigh the same, but for the sake of simplicity in most of the diets it has been reckoned that two heaping tablespoons of any one of the "5%" vegetables weighs 100 gms.
[8]It is not true that all the vegetables weigh the same, but for the sake of simplicity in most of the diets it has been reckoned that two heaping tablespoons of any one of the "5%" vegetables weighs 100 gms.
The following food values are taken from Locke's Abstract of Atwater and Bryant's Bulletin No. 28, 1906, United States Department of Agriculture.
Fractions of per cents. have been left off in order to make the use of the table more simple, and the values given will be found quite accurate enough for clinical purposes.
The values for all the vegetables are calculated from therawvegetables.
ADDITIONAL DATA.
All of these values are approximate. The following vegetables may be considered as falling into the "5%" group: Lettuce, string beans, spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes, asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripe olives, kale, rhubarb, dandelions, endive, watercress, pumpkin, sorrel, and radishes. As these various vegetables contain from 3 to 7% carbohydrate, it will be seen that the value of 2-1/2 grams carbohydrate for 1 tablespoonful of these vegetables raw, and 1 gram for the same amount thrice boiled, is not accurate, but it is near enough for practical purposes.
Transcriber's Notes:
Á has been changed to À throughout
Removed unnecessary opening parenthesis:On Feb. 5 he was still sugar-free (having been so