Approximately 5106 calories
| Key: |
| A | Protein Gm. |
| B | Carbohydrate Gm. |
| C | Fat Gm. |
| D | Total Calories |
| Material | Amount | A | B | C | D |
| Breakfast: | | | | | |
| Stewed prunes | 6 prunes | 1.02 | 35.26 | | 145.0 |
| Sugar | 1 tbs. | | 14.70 | | 56.6 |
| Oatmeal | 1 tbs. (dry) | | | 3.20 | 25.00 | 6.60 | | 172.2 |
| with cream and | 2 tbs. cream | |
| sugar | 1 tbs. sugar | |
| Poached egg | 1 egg | 5.35 | | 4.16 | | 58.8 |
| Toast | 3 slices | | | 7.90 | 44.70 | 13.00 | | 328.0 |
| Butter | 1 tbs. | |
| Coffee | 1 cup | | | | |
| with cream and | 1 tbs. cream | .40 | .40 | 2.80 | | 53.9 |
| sugar | 2 tsp. | | 9.45 | | |
| Milk and cream | ⅔ cup milk | | | | | | 389.0 |
| ⅓ cup cream | |
| | | | | |
| 11 A.M. | | | | | |
| Cereal milk gruel | 8 oz. (1 cup) | | | | | | 248.0 |
| with cream | 1 ounce | | |
| | | | | | |
| Lunch, 1 P.M. | | | | | |
| Cream of pea soup | 8 oz. (1 cup) | 6.00 | 17.65 | 7.66 | | 185.9 |
| Potato salad | 3.5 oz. (1 serving) | 1.75 | 15.50 | 15.33 | | 210.0 |
| Bread | 3 slices | 7.80 | 44.70 | 1.04 | | | 328.0 |
| Butter | 1 tbs. | .80 | 1.40 | 5.60 | | |
| Cocoa made with milk | 1 cup | | | 27.00 | 27.60 | 41.40 | | 661.0 |
| Sugar | 2 tsp. | | |
| Milk | ⅔ cup | | |
| Cream | ⅓ cup | | | | | | 329.0 |
| | | | | | |
| 3:30 P.M. | | | | | |
| Cream, egg, vichy | 8 oz. | 4.90 | 12.40 | 36.00 | | 393.0 |
| | | | | | |
| Dinner: | | | | | |
| Tomato bouillon | 1 cup | | | | 38.0 |
| with whipped cream | 1 tbs. | .30 | .42 | 5.67 | | 53.9 |
| Beefsteak | 1 serving (3 oz.) | 18.60 | | 17.34 | | 230.5 |
| Mashed potatoes | ⅓ cup | 1.16 | 7.50 | 3.50 | | 66.5 |
| Cauliflower | 1 serving | 1.53 | 2.99 | .42 | | 21.8 |
| Asparagus salad | 6 stalks | 2.00 | 3.72 | .24 | | | 111.8 |
| with mayonnaise | 2 tsp. | .01 | 1.45 | 9.00 | | |
| Bread | 2 slices | 5.20 | 29.80 | .68 | | | 419.0 |
| Butter | 2 tbs. | .28 | | 24.09 | | |
| Charlotte russe | 1 serving | 2.30 | 11.10 | 22.60 | | 257.0 |
| Milk | ⅔ cup | | | | | | 389.0 |
| and cream | ⅓ cup | | |
| Black coffee if desired | ½ cup | | | | |
| | | | | | |
| At bed time: | | | | | |
| Malted milk made with milk | 1 cup | | | 8.40 | 41.00 | 10.20 | | 288.5 |
| and reënforced with lactose | 1 ounce | | |
| | | | | | |
Methods of Increasing the Diet.—The above diet furnishes three times as much food as is needed to maintain the body living a sedentary life, or about as much as would be needed to maintain a lumberman at hard outdoor labor in the Maine woods. It would be impossible for an ordinary individual to handle such an abundant diet without making the increase in the diet gradually. This is best done by adding the milk and cream at the end of each meal and a glass of milk between meals and at bedtime, then gradually adding the fattening foods already mentioned until the diet approximates the diet sheet here computed.
SUMMARY
GOUT
Gout is a constitutional disease characterized by an inflammatory condition of the joints.
The Joints are the seat of chalky deposits of uric acid or sodium salts.
Metabolism in gout is disturbed, with a consequent retention instead of elimination of uric acid by the body.
The Blood contains an excess of uric acid which increases greatly during an acute attack.