and which will be at the same time one on which the patient
Digitized by CjOOQIC
CONDITIONS AFFECTED BY DIET 457
can gradually be built up, and in this way benefit, as far
as possible, under the circumstances. The diet used in the
treatment of anemia seems to be the one best suited to
meet the requirements of the patient suffering with pel-
lagra; changes may be made in this diet, however, by the
physician, who will be able to judge the need of the indi-
vidual under his care. Whether pellagra can be cured by
dietetic treatment is very uncertain, but the condition of
the patient can undoubtedly be materially improved, pro-
vided the treatment is begun sufficiently early; that is,
before the disease has progressed to such an extent that
neither diet nor anything else can bring about a cure.
The above dietetic treatment is not claimed to be in-
fallible. It is merely given as a suggestion to be used at the
discretion of the physician.
In all probability the treatment of pellagra will undergo
a definite change in the near future, but at present our best
results accrue from the giving of an adequate, well-bal-
anced diet. The extent of the relief of such dietetic meas-
ures depends, as has already been stated, upon taking the
disease in its early stage.
SUMMARY
Food Poisoning is more or less common, being induced
by polluted water, milk, or other foods, bad sanitation, and
imperfect canning, as well as by certain obscure substances
known as ptomaines.
Shellfish have often been found to cause poisoning in
certain individuals. Stale fish may cause the most violent
t3T)e of poisoning in any individual.
Chicken Salad which has been kept overnight in tin
receptacles has been known to cause violent attacks of
poisoning.
Ice Cream which is melted and re-frozen is likewise a
source of a number of the cases reported,
Digitized by VjOOQIC
458 DIETETICS FOR NURSES
Symptoms. ā Very like those of auto-intoxication, and
violent intestinal disturbances are manifested.
Prostration may be great, according to the violence and
duration of the attack.
Anemia follows many cases of poisoning as a result not
only of the impairment and lack of nutrition of the blood-
making organs, but also on account of the other symptoms,
especially diarrhea occurring in the disease.
ACIDOSIS
This condition is more or less common, especially in the
disturbances manifested by children.
Cause of acidosis is believed to be an impairment of
metabolism, especially in regard to the fats.
Starvation or Malnutrition is believed to produce many
cases of acidosis in childhood and adults sufiFering from dis-
eases in which certain foods have been limited.
Dietetic Treatment like that used in acute gastro-intes-
tinal disturbances begins with a starvation period and is fol-
lowed by a simple fluid diet until violent symptoms subside.
Examination of the stools and the material vomited will,
at times, furnish an insight as to the source of the poison.
Convalescent Diet is begun after the violent symptoms
have subsided, but care must be taken not to increase the
diet too rapidly, owing to the danger from relapse.
Method of Administering Diet. ā First: a period of
total abstinence from food.
Second: fluid diet consisting of broth, buttermilk, or
some of the predigested liquid beef preparations which fur-
nish both food and stimulation necessary in such cases.
Rectal Feeding may be found necessary when the pros-
tration is great.
Personal Idiosyncrasies should be taken into account
and effort made to find whether or not the attack is caused
by any one food material or by bad sanitation or unclean
Digitized by CjOOQIC
CONDITIONS AFFECTED BY DIET 459
food. The patient should be warned against the danger of
taking a food which has caused a previous attack of poison-
ing, especially in cases where a personal idiosyncrasy against
a food h3S been manifested.
PELLAGRA
The cause and cure for this disease are still a matter of
discussion. Whether it is due to the presence or absence of
certain substances in the food materials, is as yet to be
determined.
Diet in Pellagra is most important. It is impossible to
say that pellagra is a nutritional disease, but it is certain
that m balancing the diet much has been done toward re-
lieving the condition.
Diarrhea is one of the chief symptoms of the disease and
great care is needed in formulating the dietary in order not
to increase this condition.
Conclusion. ā The diet is thus shown to be directed
toward overcoming the emaciation and anemia and relieving
or preventing the gastro-intestinal disturbances which are
so apt to occur. It must be remembered that even a well-
balanced diet will not materially relieve the condition unless
it is instituted sufficiently early.
PROBLEMS
(a) Formulate a diet for an adult in which the base form-
ing elements predominate.
(6) Formulate a diet for child suffering from acidosis.
(c) Arrange a well balanced diet for pellagra in which forty
grams of protein shall come from milk, meat or eggs.
Digitized by VjOOQIC
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APPENDIX
TABLE I'
Edible Organic Nutrients and Fuel Values of Foods*
Fuel
^/v>
Food
Protein
(NX6.25)
Per Cent
Fat
Per Cent
Carbo-
hydrate
Per Cent
Value
per
Pound
Calories
100
Calorie
Portion
Grams
Almonds . .
E.P.t
21.0
54.9
17.3
2940
15
A.P.t
11.5
30.2
9.5
1615
28
Apples . .
E.P.
.4
.5
14.2
285
159
A. P.
.3
.3
10.8
214
212
Apricots . .
E.P.
1.1
ā
13.4
263
174
A. P.
1.0
ā
12.6
247
184
Artichoke,
French . .
E.P.
3.4
.6
12.0
300
151
A. P.
1.7
.3
6.0
150
302
Asparagus, fresh E. P.
1.8
.2
3.3
100
450
cooked . . .
A. P.
2.1
3.3
2.2
213
213
Avocado . .
E.P.
2.1
20.1
7.4
993
46
A. P.
1.4
13.2
4.8
652
70
Bacon, smoked
E.P.
10.6
64.8
ā
2840
16
A. P.
9.5
59.4
ā
2372
19
Bananas . .
E.P.
1.3
.6
22.0
447
101
A. P.
.8
.4
14.3
290
156
Barley, pearled
8.5
1.1
77.8
1615
28
Beans, dried .
22.5
1.8
59.6
1565
29
Lima, dried .
18.1
1.5
65.9
1586
29
Lima, fresh .
E.P.
7.1
.7
22.0
557
82
A. P.
3.2
.3
9.9
250
182
string, fresh
E.P.
2.3
3.
7.4
184
241
A. P.
2.1
3.
6.9
176
259
baked, canned
A. P.
6.9
2.5
19.6
583
78
red kidney.
canned
7.0
.2
18'5
471
96
* Courtesy of Dr. Henry Sherman.
* The percentages of nutrients are taken from Bull. 28, Office of Experi-
ment Stations, U. S. Department of Agriculture. The fuel values are cal-
culated from these percentages by the use of the factors explained in
Chapter II, viz. ā protein, 4 calories; fat, 9 calories; carbohydrate, 4 calories
per gram.
tE.P. signifies edible portion; A. P. signifies as purchased.
461
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462
DIETETICS FOR NURSES
TABLE I ā Continued
Fuel
Protein
Fat
Per Cent
Carbo-
Value
100
Food
(NX 6.25)
Per Cent
hydrate
Percent
per
Pound
Calorie
Portion
9
Calories
Grams
Beef, brisket,
medium fat E. P.
15.8
28.5
ā
1449
31
A. P.
12.0
22.3
ā
1130
40
chuck, average E. P.
19.2
15.4
ā
978
46
A. P.
15.8
12.5
ā
797
58
corned, aver-
age . . E.P.
15.6
26.2
ā
1353
34
A. P.
14.3
23.8
ā
1230
37
cross ribs,
average . E. P.
15.9
28.2
ā
1440
32
A. P.
13.8
24.8
ā
1262
36
dried, salted,
and smoked E.P.
30.0
6.5
.4
817
56
A. P.
26.4
6.9
ā
760
60
flank, lean . E. P.
20.8
11.3
ā
838
54
A. P.
20.5
11.0
ā
821
55
fore quarter.
lean . . E.P.
18.9
12.2
_ā
842
54
A. P.
14.7
9.5
ā
655
69
fore shank, lean E. P.
22.0
6.1
ā
647
70
A. P.
14.0
3.9
ā
414
110
heart . . . E. P.
16.0
20.4
1.0
1140
40
A. P.
14.8
24.7
.9
1292
35
hind quarter,
lean . . E. P.
20.0
13.4
907
50
A. P.
16.7
11.2
ā .
757
60
hind shank, lean E. P.
21.9
5.4
.
617
75
A. P.
9.1
2.2
.
255
179
hind shank, fat E. P.
20.4
J8.8
.
1171
40
A. P.
9.9
9.1
.
552
83
liver . . .E.P.
20.4
4.5
1.7
584
78
A. P.
20.2
3.1
2.6
537
85
loin . . .E.P.
19.7
12.7
877
52
A. P.
17.1
11.1
.
764
60
neck, lean . E.P.
21.4
8.4
_
732
62
A. P.
15.1
5.9
__
493
93
neck, medium
fat . . '. E.P.
20.1
16.5
ā.
1040
44
A. P.
14.5
11.9
749
61
plate, lean . E. P.
15.6
18.8
1051
43
A. P.
13.0
15.5
867
52
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APPENDIX
TABLE I ā Continued
463
Fuel
Protein
Fat
Per Cent
Carbo-
Value
100
Food
(NX 6.25)
Per Cent
hydrate
Per Cent
per
Pound
CcUorte
Portion
Calories
Oramt
Porterhouse
steak . .
E.P.
21.9
20.4
ā
1230
37
A. P.
19.1
17.9
-.-
1077
42
rib rolls, lean
A. P.
20.2
10.5
ā
795
57
ribs, lean
E.P.
19.6
12.0
ā
845
54
A. P.
15.2
9.3
ā
654
69
ribs, fat . .
E.P.
15.0
35.6
ā
1721
26
A. P.
12.7
30.6
1480
31
round, lean .
E.P.
21.3
7.9
ā
709
64
A. P.
19.5
7.3
ā
649
70
round, free from
visible fat
,
23,2
2.5
ā
512
87
rump, lean .
E.P.
20.9
13.7
ā
940
49
A. P.
19.1
11.0
ā
796
67
rump, fat
E.P.
16.8
35.7
ā
1763
26
A. P.
12.9
27.6
ā
1361
33
sides, lean .
E.P.
19.3
13.2
ā
890
61
A. P.
15.5
10.6
ā
716
64
sirloin steak .
E.P.
18.9
18.5
ā
1099
41
A. P.
16.5
16.1
ā
960
48
sweetbreads .
A. P.
16.8
12.1
_
799
57
tenderloin
A. P.
16.2
24.4
ā
1290
36
ton^e . .
E.P.
ā¢18.9
9.2
ā
717
63
A. P.
14.1
6.7
ā
529
86
Beets, cooked .
E.P.
2.3
.1
7.4
180
252
fresh . . .
E.P.
1.6
.1
9.7
209
217
A. P.
1.3
.1
7.7
167
271
Blackberries
A. P.
1.3
1.0
10.9
262
173
Blackfish . .
E.P.
18.7
1.3
ā
393
116
A. P.
7.4
.7
ā
163
279
Bluefish . .
E.P.
19.4
1.2
402
113
A. P.
10.0
.6
206
220
Boston crackers
11.0
8.5
71.1
1835
26
Brazil nuts . .
E.P.
17.0
66.8
7.0
3162
14
A. P.
8.6
33.7
3.5
1591
28
Bread, Boston
brown . .
6.0
6.3
54.0
1345
34
graham
8.9
1.8
52.1
1189
38
rolls, water .
9.0
3.0
54.2
1268
36
toasted . .
11.5
1.6
61.2
1385
33
Digitized by
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464
DIETETICS FOR NURSES
TABLE I ā Continued
Fuel
Protein
Fat
Per Cent
Carbo-
Value
100
Food
(NX6.25)
Per Cent
hydrate
Per Cent
per
Pound
Calorie
Portion
Calories
Orams
white, home-
made . .
9.1
1.6
53.3
1199
38
milk . . .
9.6
1.4
51.1
1158
39
Vienna . .
9.4
1.2
54.1
1199
38
average white
9.2
1.3
53.1
1182
38
whole wheat .
9.7
.9
49.7
1113
41
Buckwheat flour
6.4
1.2
77.9
1580
29
Butter . . .
1.0
85.0
ā
3491
13
Buttermilk . .
3.0
.5
4.8
162
280
Butternuts . .
E.P.
27.9
61.2
3.5
3065
15
A. P.
3.8
8.3
.5
417
109
Cabbage . .
E.P.
1.6
.3
6.6
143
317
A. P.
1.4
.2
4.8
121
376
Calf 8 foot jelly
4.3
ā
17.4
394
115
Carrots, fresh .
E.P.
1.1
.4
9.3
204
221
A. P.
.9
.2
7.4
158
286
Cauliflower
A. P.
1.8
.5
4.7
139
328
Celery . . .
E.P.
1.1
.1
3.3
84
542
A. P.
.9
.1
2.6
68
672
Celery soup.
canned . .
2.1
2.8
5.0
243
187
Cerealine . .
9.6
1.1
78.3
1640
28
Chard . . .
E.P.
3.2
.6
5.0
173
262
Cheese, Amer-
ican pale .
28.8
35.9
.3
1990
23
American red
29.6
38.3
ā
2102
22
Cheddar . .
27.7
36.8
4.1
2080
22
cottage . .
20.9
1.0
4.3
499
91
full cream .
25.9
33.7
2.4
1890
24
Fromage de
Brie . .
15.9
21.0
1.4
1170
39
Neufchatel .
18.7
27.4
1.5
1484
31
pineapple
29.9
38.9
2.6
2180
21
Roquefort
22.6
29.5
1.8
1645
28
Swiss . .
27.6
34.9
1.3
1945
23
Cherries, fresh .
E.P.
1.0
.8
16.7
354
128
A. P.
.9
.8
15.9
337
134
canned . .
A. P.
1.1
.1
21.1
407
112
Chestnuts, fresh
E.P.
6.2
5.4
42.1
1098
41
A. P.
6.2
4.5
35.4
920
49
Digitized by
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APPENDIX
TABLE I ā Continued
465
Fuel
Protein
17f Ā±
Carbo-
Value
100
Food
(NX6.25)
Per Cent
Fat
Per Cent
hydrate
Per Cent
per
Pound
Calories
Calorie
Portion
Orams
Chicken, broilers
E.P.
21.5
2.5
493
92
A. P.
12.8
1.4
289
157
Chocolate . .
12.9
48.7
30.3
2768
16
Cocoa . . .
21.6
28.9
37.7
2258
20
Cod, dressed .
A. P.
11.1
.2
209
217
salt . . .
E.P.
25.4
.3
473
96
A. P.
19.0
.4
361
126
Consomm^,
canned . .
A. P.
2.5
ā
.4
53
862
Com, green.
canned . .
2.8
1.2
19.0
455
102
sweet, fresh .
E.P.
3.1
1.1
19.7
459
99
A. P.
1.2
.4
7.7
178
255
Com meal . .
9.2
1.9
75.4
1620
28
Cowpeas, dried
21.4
1.4
60.8
1550
29
green . . .
E.P.
9.4
.6
22.7
603
76
Crackers, butter
A. P.
9.6
10.1
71.6
1887
23
cream . .
A. P.
9.7
12.1
69.7
1938
23
graham
A. P.
10.0
9.4
73.8
1905
24
soda . . .
A. P.
9.8
9.1
73.1
1875
24
water . . .
A. P.
10.7
8.8
71.9
1855
24
Cranberries
A. P.
.4
.6
9.9
212
212
Cream . . .
2.6
18.5
4.6
883
50
Cucumbers . .
E.P.
.8
.2
3.1
79
575
A. P.
.7
.2
2.6
68
666
Currants, fresh
1.6
12.8
259
175
dried Zante .
2.4
1.7
74.2
1455
31
Dandelion greens
2.4
1.0
10.6
277
164
Dates, dried .
E.P.
2.1
2.8
78.4
1575
29
A. P.
1.9
2.5
70.6
1416
32
Doughnuts . .
6.7
21.0
63.1
1941
23
Eggplant . .
E.P.
1.2
.3
6.1
126
349
Eggs, uncooked
E.P.
13.4
10.5
672
68
A. P.
11.9
9.3
594
76
Farina . . .
11.0
1.4
76.8
1640
28
Figs, dried . .
4.3
.3
74.2
1437
32
Flounder . .
A. P.
6.4
.3
110
412
E.P.
14.2
.6
282
161
Flour, rye . .
6.8
.9
78.7
1590
29
Digitized by
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466
DIETETICS FOR NURSES
TABLE I ā Continued
Fuel
Protein
Fat
PerCent
Carbo-
Value
100
Food
(NX0.25)
PerCent
hydrate
PerCent
per
Pound
Calorie
Portion
Calories
Grams
Flour, continued
wheat, Cali-
fornia fine .
7.9
1.4
76.4
1585
29
wheat, entire
13.8
1.9
71.9
1630
28
wheat, graham
13.3
2.2
71.4
1628
28
wheat, patent
baker's grade
13.3
1.5
72.7
1623
28
wheat, straight
grade . .
10.8
1.1
74.8
1608
28
wheat, average
high and
medium
11.4
1.0
75.1
1610
28
wheat, average
low grade .
14.0
1.9
71.2
1625
28
Fowls . . . E.P.
19.3
16.3
1017
45
A. P.
13.7
12.3
752
60
Gelatin . . .
91.4
.1
ā
1660
27
Grape butter .
1.2
.1
58.5
1088
42
Grapes ... E.P.
1.3
1.6
19.2
437
104
A. P.
1.0
1.2
14.4
328
138
Grapefruit . . E. P.
.6
.1
12.2
235
193
A. P.
.4
.1
8.9
172
264
Haddock . . E.P.
17.2
.3
ā
324
140
A. P.
8.4
.2
160
283
Halibut steaks . E. P.
18.6
5.2
550
83
A. P.
15.3
4.4
ā
457
100
Ham, fresh lean E.P.
25.0
14.4
ā
1042
44
A. P.
24.8
14.2
ā
1030
44
fresh, medium E. P.
15.3
28.9
ā
1458
31
A. P.
13.5
25.9
.^ .
1303
35
smoked, lean . E.P.
19.8
20.8
ā
1209
38
A. P.
17.5
18.5
ā
1073
42
Herring, whole E. P.
19.5
7.1
ā
644
70
A. P.
11.2
3.9
ā
362
125
smoked . . E. P.
36.9
15.8
ā
1315
35
A. P.
20.5
8.8
ā
731
62
Hominy . .
8.3
.6
79.0
1609
28
Honey . . .
.4
ā
81.2
1481
31
Huckleberries .
.6
.6
m.fi
336
135
Kohl-rabi . .E.P.
2.0
.1
5.5
- 140
324
Koumiss . . .
2.8
2.1
5.4
234
194
Digitized by
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APPENDIX
467
TABLE ]
'. ā Contintted
Fuel
Protein
Fat
Per Cent
Carbo-
Value
100
Food
(NX6.25)
Per Cent
hydrate
Per Cent
per
Pound
Calorie
Portion
Calories
Orams
Lamb, breast
E.P.
19.1
23.6
ā
1311
35
A. P.
15.4
19.1
ā
1058
43
chops, broiled .
E,P.
21.7
29.9
ā
1614
28
fore quarter .
E.P.
18.3
25.8
ā
1385
33
A. P.
14.9
21.0
-^
1127
40
hind quarter .
E.P.
19.6
19.1
ā
1149
40
A. P.
16.5
16.1
ā
953
48
leg, roast . .
19.7
12.7
ā
876
52
side . . .
E,P,
17.6
23.1
ā
1263
36
A. P.
14.1
18.7
-^
1015
45
Lard, refined
ā
100.0
-^
4080
11
Lemon juice . .
ā
ā
9.8
178
255
Lemons . . .
E.P.
1.0
.7
8.5
201
226
A. P.
.7
.5
5.9
140
323
Lettuce . . .
E.P.
1.2
.3
2.9
87
525
A. P.
1.0
.2
2.5
72
633
Liver, beef . .
E.P.
20.4
4.5
1.7
583
78
A. P.
20.2
3.1
2.5
538
84
veal . . .
E.P.
19.0
5.3
ā
562
81
Lobster, whole .
E.P.
16.4
1.8
.4
379
120
A. P.
5.9
.7
.2
139
326
canned . . .
A. P.
18.1
1.1
.5
382
119
Macaroni . .
13.4
.9
74.1
1625
28
Macaroons . .
6.5
15.2
65.2
1922
24
Mackerel . .
E.P.
18.7
7.1
ā
629
72
A. P.
10.2
4.2
ā
356
127
salt . . . .
E.P.
21.1
22.6
ā
1305
35
A. P.
16.3
17.4
ā
1005
45
Marmalade, orange
.6
,1
84.5
1548
29
Milk, condensed
sweetened . .
8.8
8.3
54.1
1480
31
skimmed . .
3.4
.3
5.1
167
273
whole . . .
3.3
4.0
5.0
314
145
Mince meat, com
mercial .
6.7
1.4
60.2
1280
36
home made
4.8
6.7
32.1
942
48
Molasses, cane
2.4
ā
69.3
1302
35
Mushrooms .
A. P.
3.5
.4
6.8
204
223
Muskmelons .
. E.P.
.6
ā
9.3
180
252
A. P.
.3
ā
4.6
89
510
Digitized by
Google
468
DIETETICS FOR NURSES
TABLE I ā Continued
Fuel
100
Calorie
Portion
Orams
Food
Protein
(NX6.25)
PerCent
Fat
PerCent
Carbo-
hydrate
PerCent
Value
per
Pound
Calories
Mutton, fore quar-
ter ... .
E.P.
15.6
30.9
ā
1543
29
A. P.
12.3
24.5
ā
1223
37
hind quarter .
E.P.
16.7
28.1
ā
1450
31
A. P.
13.8
23.2
ā
1197
38
leg ....
E.P.
19.8
12.4
ā
863
52
A. P.
16.5
10.3
ā
718
63
side . . .
A. P.
13.0
24.0
ā
1215
37
E.P.
16.2
29.8
ā
1512
30
Nectarines
E.P.
.6
ā
15.9
299
152
A. P.
.6
ā
14.8
280
162
Oatmeal . . .
16.1
7.2
67.5
1811
25
Okra ....
E.P.
1.6
.2
7.4
172
264
A. P.
1.4
.2
6.5
152
300
Olives, green .
E.P.
1.1
27.6
11.6
1357
33
A. P.
.8
20.2
8.5
995
46
ripe . ā¢ .
E.P.
1.7
25.0
4.3
1130
40
A. P.
1.4
21.0
3.5
947
48
Onions, fresh .
E.P.
1.6
.3
9.9
220
206
A. P.
1.4
.3
8.9
199
228
Oranges . . .
E.P.
.8
.2
11.6
233
195
A. P.
.6
.1
8.5
169
268
Oxtail soup.
canned . . .
A. P.
3.8
.5
4.2
166
274
Oysters . . .
E.P.
6.2
1.2
3.7
228
199
in shell . .
A. P.
1.2
.2
.7
43
1065
canned . .
A. P.
8.8
2.4
3.9
328
138
Parsnips . . .
E.P.
1.6
.6
13.5
294
154
A. P.
1.3
.4
10.8
236
192
Pea soup, canned
A. P.
3.6
.7
7.6
232
196
Peaches, canned
A. P.
.7
.1
10.8
213
213
fresh . . .
E.P.
.7
.1
9.4
188
242
A. P.
.5
.1
7.7
153
297
Peanuts . . .
E.P.
25.8
38.6
24.4
2490
18
A. P.
19.5
29.1
18.5
1877
24
Pears, fresh . .
E.P.
.6
.5
14.1
288
158
A. P.
.6
.4
12.7
256
177
Peas, canned
A. P.
3.6
.2
9.8
252
180
dried . . .
24.6
1.0
62.0
1611
28
green . . .
E.P.
7.0
.5
16.9
454
100
A. P.
3.6
.2
9.8
252
180
Digitized by
Google
APPENDIX
TABLE I ā Continued
469
Fuel
ā¢i/\/\
Food
Protein
(NX6.26)
PerCent
Fat
PerCent
Carbo-
hydrate
PerCent
Value
per
Pound
Calorie}^
100
Calorie
Portion
Orams
Peppers, green . E. P.
1.1
.1
4.6
109
417
PersiniTnonB . . E. P.
.8
.7
31.5
615
74
Pies, apple . .
3.1
0.8
42.8
1233
37
CQSt&rd ā¢ ā¢
4.2
6.3
26.1
806
56
lemon . . .
3.6
10.1
37.4
1156
39
mince . . .
6.8
12.3
38.1
1300
35
squash . . ā¢
4.4
8.4
21.7
817
56
Pineapples, fresh E. P.
.4
.3
9.7
196
232
canned . . A. P.
.4
.7
36.4
695
65
Pine nuts (pig-
nolias) . .
33.9
49.4
6.9
2757
16
Pistachios,
sheUed . . .
22.3
54.0
16.3
2900
16
Plums . . . E.P.
1.0
ā
20.1
383
118
A. P.
.9
ā
19.1
363
125
Pomegranates . E.P.
1.5
1.6
19.6
447
102
Pork chops.
medium . .E.P.
16.6
30.1
ā ā
1530
30
A. P.
13.4
24.2
ā
1230
37
chuck ribs and
shoulder . E.P.
17.3
31.1
ā
1585
29
A. P.
14.1
25.5
ā
1298
35
fat, salt . . A.P.
1.9
86.2
ā
3555
13
sausage . . A. P.
13.0
44.2
1.1
2030
22
side . . .E.P.
9.1
55.3
ā
2423
19