I Love Her
I hope I have stimulated you to an interest in dietetics. There are many books which go into the subject much more deeply. I recommend, especially, "The Home Dietitian," written by my beloved colleague and classmate, Dr. Belle Wood-Comstock.
Others I have read that are especially suitable for the home are "Feeding the Family," by Mary Schwartz Rose, and "Dietary Computer," by Pope. There are doubtless many other good ones. The Department of Agriculture publishes free bulletins on the subject. Farmers' Bulletin No. 142, by Atwater, is very comprehensive.
Other authorities I have consulted are Lusk, Friedenwald and Ruhräh, Gautier, Sherman, Buttner, Locke and Von Noorden.
Measuring Table
| 1 teaspoon (tsp.) fluid | 1/6 oz. |
| 1 dessertspoon (tsp.) | 1/3 oz. |
| 1 tablespoon (tbsp.) | 1/2 oz. |
| 1 ordinary cup | 8 oz. |
| 1 ordinary glass | 8 oz. |
| Average helping | a.h. |
One Hundred Calorie Portions and Average Helpings
(Approximate Measures)
(ATWATER, LOCKE, ROSE)
MEATS
| Beef: | |||
| Beefsteak, lean round | 2 oz. 100 C. | A.h. | 3-1/2 oz., 185 C. |
| Beefsteak, tenderloin | 1 oz. 100 C. | A.h. | 285 C. |
| Beef, roast, very lean | 3 oz. 100 C. | A.h. | 150 C. |
| Chicken: | |||
| Chicken, roast | 1-2/3oz. 100 C. | 1 slice | 180 C. |
| Frankfurters, 1 sausage | 1 oz. 100 C. | ||
| Chops, lamb or mutton | 1-1/2 oz. 100 C. | Average chops | 150-300 C. |
| Pork: | |||
| Bacon, crisp | 1/2 oz. 100 C. | 1 small slice, crisp | 25 C. |
| Chop | 1-1/2 oz. 100 C. | Medium | 160-300 C. |
| Ham, boiled | 1-1/3 oz. 100 C. | A.h. | 3 oz., 250 C. |
| Ham, fried | 3/4 oz. 100 C. | A.h. | 3 oz., 400 C. |
| Sausage | 1 oz. 100 C. | 1 small, crisp | 60 C. |
| Turkey | 1-1/3 oz. 100 C. | A.h. | 3-1/3 oz., 260 C. |