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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    PURIN BEARING FOOD Average Servings* of Some Common Foods Arranged According to Their Content of Uric AciDf Over .15 gram .15 to .101 gram .10 to .051 gram .049 to .01 gram Less than .01 gram “Purin Free” Beveragest Beer 0.0230 Coffee (IT.) 0.0030 Tea (1 t.) 0.0004 Bread and Crackers White Cereals (Refined) Barley Hominy Rice Sago Tapioca Wheat Dairy Products Cheese, dairy 0 0198 Cheese, cream 0.0045 Butter Cheese Edam Limburger Roquefort Swiss Cream Eggs Milk Fish Trout 0.1512 Herring 0.1863 Anchovies 0.1395 Carp 0.1458 Codfish 0.1026 Pike 0.1215 Sardines 0.1026 Crab 0.0540 Herring, red 0.0756 Lobster 0.0594 Oysters 0.0783 Salmon, fresh 0.0648 Salmon, smoked 0.0459 Fish Roe (Caviar) Meat Kidney 0.2160 Liver 0.2511 Squab 0.1566 Sweetbread 0.8910 Liverwurst 0.1026 Tongue, smoked 0.1485 Veal 0.1026 Beef 0.0999 Brains 0.0756 Chicken 0.0783 Goose 0.0899 Ham, boiled 0.0675 smoked 0.0648 Mutton 0.0702 Pheasant 0.0918 Pork 0.1007 Nuts All except peanuts V egetables Beans 0.0510 Mushrooms 0.0540 Peas, dried 0.0540 Spinach 0.0720 Asparagus 0.0240 Beans,shell 0.0243 Cauliflower 0.0240 Lentils 0.0486 Radishes 0.0150 Beans, string 0.0060 Cabbage 0.0060 Garlic—trace Lettuce 0.0090 Potato, white 0.0060 All except those in¬ cluded in previous lists • Cf. Table of Food Values and Measures (Table 15) for amounts of average servings. t Based on the table of J. Schmidt and G. Bessau taken from J. Brugsch: Gicht in Kraus and Brugsch; Specielle Pathologie and Therapie der Inneren Krankheiten, Berlin, p. 228. J Harrop, George A., Jr., M.D., Diet in Disease, P. Blakiston's Son <fe Co., Inc., Philadelphia.