Diet in Health and DiseaseW.B. Saunders Company, 1909 - 765 pages |
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Page 56
... boiled . ) System of Diet and Dietetics : The following instructive table is taken from Sutherland's 0-5 . 5-10 . 10-20 . 20-30 . 30-40 . 40-50 . 50-60 . 60-70 . 70-80 . 80-90 . 90-100 . 100-125 . Over 125 . Vege- Aspara- Leeks ...
... boiled . ) System of Diet and Dietetics : The following instructive table is taken from Sutherland's 0-5 . 5-10 . 10-20 . 20-30 . 30-40 . 40-50 . 50-60 . 60-70 . 70-80 . 80-90 . 90-100 . 100-125 . Over 125 . Vege- Aspara- Leeks ...
Page 85
... boiling . Genuine but- ter boils with little noise and produces an abundance of foam , while renovated butter and oleomargarin boil noisily and sput- ter like a mixture of grease and water , and produce less foam . The Waterhouse Test ...
... boiling . Genuine but- ter boils with little noise and produces an abundance of foam , while renovated butter and oleomargarin boil noisily and sput- ter like a mixture of grease and water , and produce less foam . The Waterhouse Test ...
Page 92
... boiled eggs leave the stomach in 13 hours . 2 raw eggs leave the stomach in 24 hours . 2 poached eggs and 5 grams of butter leave the stomach in 24 hours . 2 hard - boiled eggs leave the stomach in 3 hours . 2 - egg omelet leaves the ...
... boiled eggs leave the stomach in 13 hours . 2 raw eggs leave the stomach in 24 hours . 2 poached eggs and 5 grams of butter leave the stomach in 24 hours . 2 hard - boiled eggs leave the stomach in 3 hours . 2 - egg omelet leaves the ...
Page 93
... boiled eggs is due to the fact that they are so bland that they excite neither the motor nor the secretory function ; if thoroughly masticated , hard - boiled eggs are as digestible as soft - boiled ones . With some persons eggs in any ...
... boiled eggs is due to the fact that they are so bland that they excite neither the motor nor the secretory function ; if thoroughly masticated , hard - boiled eggs are as digestible as soft - boiled ones . With some persons eggs in any ...
Page 94
... boiled by placing it in cold water and subjecting it to a moderate heat for some time . this way the connective ... boiled . 250 gm . sweetbread boiled . Three to four hours : 230 gm . stewed young 94 CLASSES OF FOODS .
... boiled by placing it in cold water and subjecting it to a moderate heat for some time . this way the connective ... boiled . 250 gm . sweetbread boiled . Three to four hours : 230 gm . stewed young 94 CLASSES OF FOODS .
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Common terms and phrases
acid albumin alcohol allowed amount avoided baked barley beans beef boiled bread Breakfast broiled broth butter calories carbohydrates carbonated carbonated water cause cent cereals cheese chicken chronic cocoa coffee cold condition constipation contain cooked cream cure diabetes diarrhea diet Diet-list dietary dietetic diluted Dinner disease drink easily digested eaten eggs especially excreted feeding fever fish flatulence flavor flour fluid fresh fruit gastric given Gluten glycosuria gout grams gruel hyperchlorhydria increase indigestion infants intestinal juice kefir kumiss large quantities liquid liver malt mashed meals meat milk milk diet mutton nephritis nitrogen Noorden nutrition oatmeal obesity ounces patient peas peptonized pint potatoes pound protein pudding rectal rice roast salt sauce small quantities sodium soft-boiled soup spinach starch stewed stomach sugar Supper sweetbreads symptoms tablespoonful taken tapioca teaspoonful tion toast treatment urine usually vegetables vomiting wine yolk zwieback
Popular passages
Page 675 - ... then spread it thinly on a dish, and place it in a slow oven ; if put in at night let it remain until the morning, when, if perfectly dry and crisp, it will be fit for grinding. The bran thus prepared must be ground in a fine mill...