MISCELLANY PRINTED MATTER Battle Creek Sanitarium, menus 1942. THE BATTLE CREEK SANITARIUM DINNER MENU Guest Saturday, February 7, 1942 Dietitian FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Dutch Broth (cream) 119 Chilled Fruit Juice 93 Bortchock Soup (clear) 51 ____________ ENTREES Oriental loaf 226 Stuffed Protose 126 Vegetable Plate ____________ VEGETABLES Parsley Buttered Potatoes 119 Spinach-lemon 65 Baked Idaho Potato 417 Squash oh half Shell 74 Cream Gravy 35 Buttered Cabbage 44 ____________ SALADS Raw Carrot Salad 207 Grape Salad 155 ____________ RELISHES Olives 103 Spiced Raisins 67 Assorted Marmalades 97 ____________ BREAD White Bread 74 Toast Whole Wheat Bread 75 Crusty Rolls 75 Melba Toast 35 ____________ DESSERTS Boston Cakes 177 Mary Ann's Pudding 215 Coconut Blanc Mange 166 Choice of Fresh Fruit ___________ BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 ___________ MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon ___________ FROM THE STANDARD DISHES Total calories____________ Please do not take flowers from the tables TABLE TALKS The History of Nutrition--Primitive man appears nowhere to have given much thought to the essential nature of food. Providing a food supply was his pressing need, and he had little time to concern himself with food preparations or values. With the development of an organized society, however, Man began to discern separate qualities in different food substances and to assign various values to them. The Ancient Greeks and Egyptians reached a high development in the arts and some sciences. Aristotle, Galen and Hippocrates formulated certain roles about food and eating habits. These statements were based more on intuition than on fact. Nevertheless, their teachings became established scientific law, and with the fall of the Roman Empire, the quavering voices of science was stilled for a thousand years. Truth through experimentation upset the dictates of the honored pedagogues and the experimenter found himself in trouble with the Church and the State. There were a few hardy souls, however, who ventured to disagree with the thousand-year old ideas. In the fifteenth century anatomy was converted into a reputable study. It was discovered that air was essential to life, and that blood coursed through the veins. An approach was being made to understanding of life processes, and life itself. An early experiment demonstrated that man actually consumed energy, or metabolized just by living. The dogma superstitions of the medieval church crumbled before the steady march of the growing scientific mind. Chemical research however still remained the black sheep of the sciences and a complete understanding of nutrition was not possible until many chemical discoveries had been made for nutrition involves chemical processes. Lavoisier, who lost his head before a French Revolutionary Tribunal stood at the threshold of modern nutrition. He was the first to announce, what seems to us an obvious fact, that the production of heat in the body is caused by combustion. That knowledge became the keystone in the entire arch which makes up the present knowledge of nutrition. In the 19th century, the four principal classes of food substances were defined as fats, proteins, carbohydrates, and minerals. There then followed further investigation of each of these, and each food factor received its day of great talk and popularity. The calorie bubble grew and finally broke, but for a time proper nutrition consisted in getting the most calories for your money. The realization finally dawned on the nutritionally conscious mind that no one substance, made up the entire story. Vitamins and minerals along with proteins and carbohydrates were important too. The principal emphasis of recent years has been on the discovery of many indispensable nutrients, or the primary parts of an adequate diet. The science of nutrition covers more tan the field of food qualities; it is also attempts to determine the requirements of all nutrients and the factors which effect their utilization. Nutrition has evolved from a haphazard study to a precise science whose goal is the general nutritional improvement of human life. The Battle Creek Sanitarium Dinner Menu Guest Sunday, February 8, 1942 Dietitian Figures indicate calorie content Please check your choice Appetizers Washington Chowder (cream) 154 Emperor's Punch 81 Vegetable Consomme (clear) 38 Entrees Normandy Croquettes 236 Wild Rice Loaf-Mushroom Sauce 207 Vegetable Plate Vegetables Potatoes a la Maitre d'Hotel 109 Combination Greens-lemon 65 Baked Idaho Potato 147 Broccoli-Club Style 173 Creole Gravy 66 Browned Carrots 95 Salads Cheese Nest Salad 156 Avocado & Grapefruit Salad 178 relishes Radishes 6 Cranberry Sauce 133 Currant Jelly 68 Breads White Bread 75 Whole Wheat Bread [*Toast*] 75 Rye Rolls 109 Melba Toast 35 Desserts Peppermint Ice Cream-Chocolate Sauce 353 Petite Fours 281 Steamed Cherry Pudding 245 Choice of Fresh Fruit Beverages Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 Miscellaneous Pasteurized Butter 82 Sugar: 20 calories per teaspoon From the Standard Dishes Please do not take flowers from the tables TABLE TALKS Man's Need for Food - For men and nations alike, the need for food has always been a prime motivating force. A man ten days out of food is very much the same the world over; he is an indelicate and probably dangerous person. Nations take arms and march when the food problem becomes acute. World history could be told, perhaps almost entirely in terms of food. Wherefor comes this need? The living body creates and consumes heat and energy, and makes a constant demand on the fuel supply. This fuel need can be met for limited time only by the body's own substances, but for the maintenance of health, the intake of additional food is necessary. Thus, one of the three main functions of food is to supply energy and heat. The heat of the body signifies combustion. As in the engine, every revolution of the wheel consumes so much fuel, so in the body the lifting of the hand, or the bending of the knee causes an increase in the rate at which the fuel is burned. But the analogy between the machine and the body breaks down when they come to a standstill. The engine then ceases to work, but the body's work continues no matter how hard one may try to remain motionless. The chest and diaphragm rise and fall with every breath, the heart pumps away at 72 powerful contractions each minute, and the muscles are never completely relaxed. Even in sleep the work of the internal organs must go on. In short, Life Means Work. The body burns fuel to support the work it must do. The work varies in amount with circumstances, but so long as life continues, it never ceases. The second function of food is to supply the material to build and repair the body tissues which are continually being destroyed. These building materials are especially needed during the periods of most active growth, but are still in demand throughout life to repair damaged or worn- out tissues. Any changes in quantity or quality of the food will be directly reflected in the body's growth. The third principal function of food is to regulate the body processes. The body is a complex machine requiring more regulating devices to keep it in a good working order than one needed in a single-cell organism. There is the elaborate system for the control of body temperature, one to keep the irritability of the nerves in tune, others to regulate elasticity of the muscles, and several to govern the highly complicated functions of the glandular secretions, which in their turn control other body processes. One individual food may act in one, two, or in all three of these functions. Minerals, vitamins, and water are the principal factors employed in the regulating and coordinating processes. As a factor in regulation, and in the body structure, water cannot be duplicated nor replaced. THE BATTLE CREEK SANITARIUM DINNER MENU Guest Thursday, February 12, 1942 Dietitian FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Green Pepper Soup 170 Cardinal Punch 93 Colonial Soup (clear) 130 ENTREES Braized Protose 126 Spaghetti Loaf 107 Vegetable Plate VEGETABLES Browned Potatoes 112 Combination Greens-lemon 65 Baked Idaho Potato 147 Peas in Cream 200 Creole Gravy 66 Buttered Cabbage 44 SALADS Texas Salad 207 Avocado Salad 178 RELISHES Celery 12 Raspberry Jam 54 India Relish 39 BREADS White Bread 75 Whole Wheat Bread 75 Cloverleaf Rolls 111 Melba Toast 35 DESSERTS Mary Todd's Pecan Cake 146 New York Custard Ice Cream 261 Rice Pudding-Orange Compote 140 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon From the STANDARD DISHES Total calories Please do not take flowers from the tables VI - TABLE TALKS - VI Proteins--The Stream of Life - Proteins comprise the vital part of that essential jelly material of the living cell---the protoplasm. The beginning of life must have been associated with the formation of proteins, for there is no life without them. The Greek word "protein", meaning, "to take first place" was adapted in 1839 by Mulder, a Dutch chemist. Chemically, proteins are composed of the same elements as the fats and carbohydrates, but with additional parts of nitrogen, and some other minerals in a highly complex structure. These are all synthesized within the plant cell into the essential amino acids, from which all the life giving proteins are created. From these amino acids, animals construct the proteins for their own characteristic tissues. As in a step formation, these amino acids are the "building blocks of the much more complicated proteins, which in their turn are the building blocks of life." Proteins being the building blocks of life naturally comprise much of the body's tissue. They are needed, therefore, as materials in the constant repair and rebuilding carried on by the body. At those times in life when the body is experiencing its fastest growth, the protein requirement is the highest. Under ordinary circumstances, the adult does not store protein, nor is his need for it as great as the child's. There are twenty-two amino acids which have been definitely identified as existing in the natural proteins. Of this number, ten are nutritionally essential. These ten are so important that a lack of any one will be sufficient to prevent the body from attaining its normal growth, or health. Man is fortunate that there are single proteins which contain all of the necessary amino acids. Briefly stated, there are three classes of proteins: 1, The complete proteins which will maintain life and promote normal growth are contained in milk, eggs, wheat germ and meats; 2, The partially complete proteins which will maintain life but will not promote normal growth may be found in soy beans, nuts, and certain parts of wheat; 3, lastly, there are some proteins, such as gelatin, which will neither support life nor growth, but are convenient to have nevertheless. Cereals are not so rich in proteins, but because of their low costs, large amounts are eaten and they thereby become a protein source of considerable importance. Fruits and vegetables contain some protein but the amount is small in relation to their weight. In the normal diet, ten to fifteen per cent of the total caloric requirement should be chosen from the protein foods. Protein is so commonly thought of as a tissue builder that it is given only secondary consideration as a source of energy. Fuel is more economically derived from carbohydrates and fats, and the use of proteins as a fuel source would be as uneconomical as burning high-grade mahogany in the fireplace instead of pine when heat was the only requirement. THE BATTLE CREEK SANITARIUM DINNER MENU Guest [*L.*] Wednesday, February 11, 1942 Dietitian ------------------------------------------------------------------------------------------------------------- FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Veloute d' Ognon (cream) 277 V-8 Cocktail 26 [*X*] Vegetable Soup (clear) 102 ___ ENTREES Cheese Patties 297 Broiled Nuttose-Jelly 185 Vegetable Plate [*X*] ___ VEGETABLES Steamed Potatoes 76 Spinach a la Bechamel 93 Baked Idaho Potato 147 Buttered Beets 69 Spanish Gravy 43 Brussels Sprouts in Brown Butter 48 ___ SALADS Sliced Tomato Salad 64 Imperial Salad 138 [*X*] ___ RELISHES Radishes 6 Spiced Raisins 67 California Relish 149 ___ BREADS White Bread 75 Whole Wheat Bread 75 Corn Sticks 92 [*X*] Melba Toast 35 ___ DESSERTS [*X*] Peach Cobbler 177 Buttercup Drops 185 French Custard 276 Choice of Fresh Fruit ___ BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123[*X*] Cream 118 ___ MISCELLANEOUS [*X*] Pasteurized Butter 82 Sugar: 20 calories per teaspoon ___ FROM THE STANDARD DISHES Total calories ___ Please do not take flowers from the tables V - TABLE TALKS - V Fats--A Secret Product - Fats are found in nearly all foods. Yet, neither air, nor water, nor the soil in which plants grow contain any fatty substances. All animal life takes in carbohydrates, and what it does not immediately burn for energy, it stores in the body as fat. What is this ability, characteristic of most animal and plant life to manufacture fats from carbohydrates? Some eminent scientists say we will never know. At least for the present, the microscopic plant cells house better laboratories for the synthesis of fat from carbohydrate than man has been able to develop. If it were possible to go into a factory and convert sugar (10 cents a pound) into fat (50 cents a pound) the interest would be more than academic. Familiar examples of isolated fats are cream, butter, and the fatty parts of meat. The fatty foods perform some very important functions in our lives, and nothing can substitute for them. A protective layer of fat surrounds the nerves and absorbs shocks. One of the characteristic results of starvation is extreme irritability caused by the depletion of the cushioning fat around the nerves. Fats are also deposited throughout the body forming a reserve of potential energy which is supplied to the body system when the normal food supply fails. Despite the fact that the body can convert carbohydrates into fats, there are some necessary fats, such as cream and butter which the body either refuses to, or cannot manufacture. We then have to turn to outside sources, for without fats our diet would be deficient in the essential fat-soluble vitamins A, D and E. Fat is not only high in food value, but it makes foods seem richer. For this reason, the practice of dietetics in America tends to furnish from one-fourth to one-third of the total caloric intake in the form of fat. With less than one-fourth of the calories coming from fat there tends to be a dissatisfaction with the meal; more than one-third becomes an excess, with its attending ills. Since the caloric yield of fat is 9 calories per gram, it is capable of furnishing more than twice as much energy as an equal weight of a carbohydrate food. The manner in which foods are cooked is another important consideration in dietetics. Fried foods are objectionable because they may be allowed to absorb too much fat. The irritating fatty-acids which are formed when fat is too highly heated tend to retard the proper digestion of the fat itself, and also of the proteins and carbohydrates. It should be remembered that "fats burn in the fire of the carbohydrates; that without carbohydrates the fire smoulders and dies", and the products of incomplete fat breakdown accumulate until finally they may cause a deleterious effect in the body. THE BATTLE CREEK SANITARIUM DINNER MENU GUEST MONDAY, FEBRUARY 16, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS [*x*] Mock Bisque Soup (cream) 145 Blue Moon Punch 93 Brown Vegetarian Soup Stock (clear) 84 [*2:59*] [*4:45*] ENTREES Nuttose Chops 147 Mellow Wheat Loaf 70 Vegetable Plate VEGETABLES Creamed Potatoes 113 Combination Greens-lemon 65 [*X*] Baked Idaho Potato 147 Harvard Beets 52 Creole Gravy 66 Buttered Lima Beans 149 SALADS [*X*] Carrot & Cabbage Salad 58 Brown Eyed Susan Salad 164 RELISHES Celery 12 Chopped Parsley 3 Pear & Fig Relish 118 [*X*] BREADS White Bread 75 Whole Wheat Bread 75 Krusty Rolls 75 Melba Toast 35 [*X*] DESSERTS [*X*] Floradora Pie 238 Crisp Cookies 93 Date Souffle-Custard Sauce 214 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 [*X*] Cream 118 MISCELLANEOUS [*X*] Pasteurized Butter 82 Sugar: 20 calories per teaspoon FROM THE STANDARD DISHES [* 75 238 145 65 58 118 25 123 -------- 857*] Please do not take flowers from the tables X TABLE TALKS X Vitamin C - From the 16th to the 18th centuries, when England was building its great colonial empire, scurvy was a constant menace to explorers, soldiers and sailors alike. The discovery of a cure for this relentless disease proved to be one of the leading factors contributing to Britain's domination of the seas. During this period, scurvy reduced ships crews to one-fourth their strength in a voyage of 100 days. Vasco da Gama recorded on his historic voyage around the Cape of Good Hope that 100 out of his 160 men died from scurvy. But various English sea captains had observed that miraculous protection against scurvy was affected by including lemons, limes and onions in the diet. The fabulous Captain Hawkins, in 1593, cured his seriously ailing crew by feeding them small amounts of lemon juice each day. In the South Seas, Captain Cook maintained the good health of his crew by feeding them one raw onion each day. The early sailors and explorers who managed, by this means, to escape the deadly scurvy could travel longer in better spirits and fighting condition than the crews of other ships which had been weakened and decimated by this disease. In 1747, James Lind, a surgeon of the British Navy made controlled studies on the crew of "H.M.S. Salisbury", and definitely proved that lemon and lime juices were specific cures for scurvy. Not until 50 years after, however, did the British Admiralty formally institute the regular and compulsory administration of lemon or lime juice to the seamen. From this order, which became the custom with Navies and Merchant ships the world over, the British sailor was dubbed, "Limie", a nickname which still obtains. Vitamin C, or Ascorbic acid is the compound which prevents and cures scurvy. It is particularly essential to the strength and formation of good teeth and bones. Absence of Vitamin C may impair body functions through structural changes and the decay of teeth and gums, through changes in the growing ends of bones, especially among young children, by displacement of bones due to weakness of the supporting cartilage, through general degeneration of the muscles, and by superficial and deep hemorrhages from the blood vessels. Fresh fruits and vegetables are the great source of Vitamin C. Vitamin C is soluble in water; when the Vitamin C-bearing vegetable is cooked, the heat causes the vitamin to combine with the oxygen and it is completely destroyed. Destruction of Vitamin C can be prevented only by cooking fresh foods in a vacuum -- in the absence of air. Owing to the ease with which Vitamin C can be destroyed, particular attention must be given to the diet to be sure an adequate amount of fresh fruits and vegetables are eaten. The amount of Vitamin C necessary to prevent scurvy is 75 milligrams daily, or the amount contained in a 5-ounce glass of orange juice. THE BATTLE CREEK SANITARIUM DINNER MENU WEDNESDAY, FEBRUARY 18, 1942 GUEST 7 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Okra Soup 94 Rose Punch 66 Creole Chowder (clear) 58 ENTREES Irish Stew 213 Saucette Rolls 337 Vegetable Plate VEGETABLES Browned Potatoes 112 Endive-lemon 65 Baked Idaho Potato 147 Carrots Toasted in Cornflakes 172 Cream Gravy 35 Buttered Broccoli 58 SALADS Lemon Beet Salad 35 Autumn Fruit Salad 119 RELISHES Radishes 6 Spiced Prunes 75 Blackberry Butter 54 BREADS White Bread 75 Whole Wheat Bread 75 Holland Brioche Rolls 70 Melba Toast 35 DESSERTS Drop Fruit Cookies 121 Apple Dumplings 425 Cocoanut Blanc Mange 166 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon From the STANDARD DISHES Total calories Please do not take flowers from the tables XII TABLE TALKS XII The Vitamin Story - Recent research has given the vitamin structure a definite shape. The physician today is enabled, through increased knowledge and laboratory findings, to diagnose mild and moderate deficiency symptoms not recognized hitherto. The Vitamin Laboratory for the determination of vitamin deficiencies is part of the Sanitarium laboratory system to aid the physician in more rapid and accurate diagnosis. The newer knowledge of nutrition contains so many new changes and findings, especially in the field of vitamin knowledge, that only with difficulty could one person, devoting his entire time to the study understand it completely. Nature correlates so many deficiencies and also the cure for them that a normal person can obtain sufficient amounts of most food essentials from any well selected diet. The following outline lists the better known vitamins, some of the foods that contain them, and some of the more serious deficiencies. Name of Vitamin Where found Deficiency Results in; Fat - Soluble A Milk Fat--Cream, Butter Impaired growth. Egg Yolk Fish Oils "Night Blindness". Xerophthalmia. Water-Soluble B-1 Yeast Rice Impaired growth. (Thiamin) Milk Wheat Bran Beriberi. Polyneuritis. Water-Soluble B-2 Lean Meat Impaired growth. (Riboflavin) Eggs Inflamation of Milk Mucous Membranes. Water-Soluble C Orange Juice, Lemon Juice Anemia --- Hemorrhages. Lime Juice Weakness of Bones & Teeth. Milk Potatoes Fresh Vegetables Adult and Infantile Scurvy. Fat-Soluble D Lettuce leaves--Cereals Rickets, Poor growth, Lack Irradiated Foods--Milk, Eggs of Vigor, Poor assimilation Ultra Violet action of Sun of Calcium and Phosphorus. Nicotinic Acid Yeast--Wheat Germ--Greens Nervousness, Loss in (B complex Group) Milk--Green Peas--Potatoes Weight, Dermatitis, Tomatoes--Egg--Liver Pellegra THE BATTLE CREEK SANITARIUM DINNER MENU GUEST TUESDAY, FEBRUARY 17, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Swiss Soup (cream) 145 Cardinal Punch 93 Potage Parmentier (clear) 75 ENTREES Protose Steak-Onion 126 Macaroni au Gratin 121 Vegetable Plate VEGETABLES Parsley Buttered Potatoes 119 Kale-lemon 65 Creoleh 66 Baked Idaho Potatoes 147 Mashed Squash 86 Spanish Gravy 43 Cabbage in Cream 113 SALADS Combination Salad 53 Butterfly Salad 266 RELISHES Sliced Cucumbers 4 Crabapple Jelly 68 Salted Nuts 102 BREADS White Bread 75 Whole Wheat Bread 75 Cloverleaf Rolls 111 Melba Toast 35 DESSERTS Chocolate Layer Cake 286 Vanilla Ice Cream 155 Steamed Cherry Pudding 245 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon FROM THE STANDARD DISHES Total calories Please do not take flowers from the table XI TABLE TALKS XI Vitamin D--The Sunshine Vitamin - The discovery of Vitamin D came about in almost the same manner as the discoveries of Vitamins A, B and C---- through practical experience with a baffling nutritional disease. The causes of xerophthalmia, beriberi, and scurvy had been discovered. The work on these diseases opened new vistas, and excited fresh interest in rickets, a disease affecting the rate of growth of the bones, and connected in some strange way with diet, but having a peculiar geographic distribution. It was the commonest nutritional disease of children in the temperate zones. In this disease, the calcium and phosphorus salts, which hasten the hardening and rigidity of the bones are not utilized, and deformities of the arms, ribs, cranium and legs are consequence. Many investigators noticed the prevalence of rickets among children living in dark, crowded quarters, and also the greater incidence of the disease in winter than in summer. An early 19th Century Polish physician started his belief that exposure of the body to sunlight was of extreme importance to the prevention and cure of rickets. On the other hand, an English physician in the early years of the 1900's produced rickets artificially, and then cured them with cod-liver oil. Thus, the question was raised; is there a nutritional relationship between cod-liver oil and the sunshine? The common factor of the health-giving properties of cod-liver oil and the sunshine was found to be Vitamin D. The positive property of Vitamin D is its effect in the regulation of the metabolism of calcium and phosphorus. It helps the body to utilize these two minerals in building bones and teeth. Richest food sources of Vitamin D are in fish which contain much body oil, such as the cod, halibut, salmon, sardines, and herring. Butter, egg yolk and liver are other food sources, but are low in comparison with the estimated requirements. Vitamin D, of course, is made available in the body itself, under judicious exposure to direct sunlight. In nature, Vitamin D is formed by the action of the ultraviolet rays of the sun on an under-surface secretion of the skin. This secretion, and provitamin, is transformed into Vitamin D and distributed throughout the body, where it functions in exactly the same way as if it had been taken in in the form of a fish liver oil, or an irradiated food. It utilizing sunlight for Vitamin D formation, it should be remembered that ordinary window glass filters out much of the useful ultra-violet rays. Perhaps because man like to get out in the sunshine a great deal, nature has allowed a wide tolerance of Vitamin D. There are some indications that Vitamin D assimilation can have deleterious effects if taken in large doses. There is little danger, however, of getting too much Vitamin D in food, or in normal dosages of the artificial preparations. THE BATTLE CREEK SANITARIUM DINNER MENU GUEST FRIDAY, FEBRUARY 6, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK OUR CHOICE APPETIZERS Cream of Barley Soup 130 Lemonade 84 [*Orange juice*] Golden Bouillon (clear) 37 ENTREES Nuttose Fricassee 86 Cereal Roast 179 Vegetable Plate VEGETABLES Roasted Potatoes 112 Endive-lemon 65 Baked Idaho Potato 147 String Beans-Sour Cream Dressing 54 Spanish Gravy 43 Mashed Turnips 63 SALADS Combination Salad 53 Date Salad 233 RELISHES Celery Hearts 12 Raspberry Jelly 54 Chopped Parsley 3 BREADS White Bread 75 Whole Wheat Bread 75 Parker House Rolls 111 Melba Toast 35 DESSERTS French Pie 212 Genoettes 116 Snow Pudding 132 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon From the STANDARD DISHES Total Calories Please do not take flowers from the tables [*516*] XIV TABLE TALKS XIV Rules for Food Selection - Nutritional knowledge serves the improvement of life in two ways, (1) correctively, in the cure and prevention of deficiency diseases and of the less well recognized states of nutritional shortages, and (2) constructively, in the improvement of already normal health. The newer knowledge of nutrition should show, among other things, how a daily choice of food influences the internal environment of the body, which directly surrounds and conditions the life processes. The following list of the eight essential food divisions provides all the requirements of the adult human body to maintain health: 1. MILK One pint or more daily. It is the most complete food known. Contains protein, carbohydrate, fat, vitamin calcium and phosphorus. 2. PROTEINS One or more services of protein food each day to include all the essential amino acids. See Table Talk VI. 3. EGGS One or two a day; a minimum of three a week, for protein, fat, vitamins and minerals. 4. VEGETABLES Potatoes, and one or two other cooked vegetables daily. Leafy or green vegetables should be eaten frequently either cooked or in salads, for roughage, vitamins and minerals. Raw vegetables in limited amounts for vitamin C and roughage. 5. FRUITS One serving daily of some citrus fruit for the vitamin C antiscorbutic value. Dried fruits and other fresh fruits for minerals and vitamins. 6. CEREALS Grain foods such as bread, rice, breakfast foods, etc. Bread should be served at least twice a day for minerals, vitamins and proteins, and carbohydrates for energy. Recently Thiamin-chloride has been added to white flour and bread to compensate for the vitamins which are deleted in the milling processes. 7. FATS AND CARBOHYDRATES Needed for energy and to satisfy the appetite. These foods are good sources of energy, but because they are generally low in vitamins and minerals, their use should be carefully supplemented by other foods rich in these essentials. 8. WATER Six or more glasses each day. Water is an essential to life as food. -Man could survive many days without food, but it is doubtful if he could survive more than 72 hours if he failed to consume any water. Water in the body tissues is a constant factor, and any change in the total amount is fraught with danger. Ask your dietitian to bind you Table Talks for you. THE BATTLE CREEK SANITARIUM DINNER MENU Guest 1 TUESDAY, FEBRUARY 10, 1942 DIETITIAN Figures indicate calorie content Please check your choice APPETIZERS Cream of Brown Potato Soup 126 Rose Punch 66 Julienne Soup (clear) 18 ENTREES Protose Stew-Dumplings 174 Concordia Mushrooms-Rice 185 VEGETABLES Grilled Sweet Potatoes 138 Endive-lemon 65 Baked Idaho Potato 147 Buttered Corn 99 Savita Gravy 61 Mashed Rutabagas 47 SALADS College Salad 132 Dahlia Salad 72 RELISHES Green Onions 5 Spiced Crabapples 68 Pear & Fig Conserve 118 BREADS White Bread 75 Whole Wheat Bread 75 French Bread Sticks 68 Melba Toast 35 DESSERTS Raisin & Nut Cake 371 Vanilla Ice Cream 155 Sweet Cherry Surprise 272 Choice of Fresh Fruit BEVERAGES Kaffe Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon FROM THE STANDARD DISHES Total Calories Please do not take flowers from the tables [*174 83 138 132 118 68 272 123 1118*] IV - TABLE TALKS - IV Carbohydrates--The Common Fuel - The body is a human machine which converts food into energy. To do this it combines the oxygen of the air with food. The food substances entering into this food-energy exchange are classified, according to their chemical composition, into three groups; the carbohydrates, the fats and the proteins. These are the tissue builders and energy producers. The carbohydrates are the starches and sugars. They must be supplimented by a great variety of small amounts of other food substances, but because they are most easily available, and are also the most economical source of energy, they form the largest bulk of our diet. The average diet, according to the tastes of the majority of people, contains twice as much carbohydrate as all other food substances. Carbohydrate in the form of starch is contained in all grain products, such as corn, rye, barley, oats and wheat, and in smaller amounts in the fruits and vegetables. Chemically, the carbohydrates are composed of carbon, hydrogen and oxygen. They may be classified roughly as (1) simple sugars, (2) compound sugars and (3) starches and complex sugars. These three differently composed sugars are all reduced to simple sugars in the small intestine before being absorbed by the body. Glucose, a simple sugar, is the basic fuel for the body. It burns rapidly itself when necessary, and serves as the initial fire in which the fats are burned. The body processes which produce energy from foods may be likened to the mechanics of an engine which burns gasoline to generate energy for a motor car. In the gas engine, the carburetor vapourizes the liquid gasoline and mixes it with the oxygen of the air. This mixture is then ignited by a spark and creates the energy which drives the motor. In the body, the liver transforms the glucose into a sugar element, called glycogen which it then stores as a reserve. When the body suddenly requires some additional fuel for the creation of energy, the glycogen is immediately drawn from the liver and muscles, mixed with the oxygen in the blood stream and utilized. The spark in the gas engine which sets off the vapour is paralleled in the body by the insulin secretions of the pancreas, which makes possible the combustion of the carbohydrates. A proper combustion of carbohydrates, therefore, is necessary to insure normal metabolism of the fats. When any event or circumstance causes the metabolism of the carbohydrates to break down, the body finds it increasingly difficult to maintain its utilization of foods and, consequently, to maintain its energy output. Following this break down, there may be a corresponding gain of weight and loss of energy. The development of such a condition is recognized as diabetes. [* Dev Par Agt 133 W Lab De*] THE BATTLE CREEK SANITARIUM DINNER MENU Guest Mrs. Terrell Friday, February 13, 1942 Dietician FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS [*x*] Combination Soup (cream) 186 Fruit Nectar 93 Vegetable Gumbo (clear) 68 ENTREES Panned Nuttose 284 Chop Suey 98 Vegetable Plate VEGETABLES Savory Potatoes 87 [*x*] Baked Idaho Potato 147 Spanish Gravy 43 [*x*] Kale-lemon 65 Carrots Vichy 138 Buttered Lima Beans 149 SALADS Swiss Salad 133 [*x*] Traditional Salad 259 [*Spec*] RELISHES Olives 103 California Relish 149 Quince Jelly 74 BREADS White Bread 75 Whole Wheat Bread 75 Crescent Rolls 74 [*x*] Melba Toast 35 DESSERTS [*x*] Cocoanut Cream Pie 378 [[*x*] Apricot Tapioca 255] [*OK*] Filled Cookie 207 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 [*x*] Milk 123 Cream 118 MISCELLANEOUS [*x* 2] Pasteurized Butter 82 Sugar: 20 calories per teaspoon FROM THE STANDARD DISHES Total Calories Please do not take flowers from the tables VII - TABLE TALKS - VII Minerals -- Small in Quantity; Large in Importance - Minerals are so important to the living diet that it is no exaggeration to say that less than 1/1000 of an ounce of iodine prevents an intelligent man from lapsing into sluggish imbecility. Iodine is the principal constituent of thyroxin, a secretion of the thyroid gland, and one of the main regulators of metabolism. Without a proper supply of thyroxin, man would be dull and sluggish, both mentally and physically. Yet iodine comprises only 4/100,000 of the entire weight of the body, and is considered one of the minor minerals. The minor minerals do not play leading roles in the daily round of life processes, but their presence is needed, however, to support the principal minerals in the performance of their important functions. Minerals comprise only 4 per cent of the weight of the body. Most important of these are calcium and phosphorus which together account for 2.5 per cent. Potassium, sodium, iron, iodine, and minute amounts of other minerals make up the other 1.5 cent. If a diet is lacking in iron, the deficiency cannot be compensated for by eating iron ore, finely ground and sprinkled on a salad, for in such form the iron is not assimilable. The body is not only exacting in what it must have, but it is particular about the form in which the material is presented. CALCIUM and PHOSPHORUS, the two most important minerals, are usually grouped under the same heading because of their joint importance in the formation and repair of bones, teeth and in the normal functioning of the nerves and muscles. Healthy teeth and the rigidity of the bones are dependent on a constant and sufficient supply of these two minerals. An adult's daily requirement is 0.8 grams of calcium and 1.3 grams of phosphorus. Milk is rich in calcium and vegetables contain appreciable amounts also. Eggs, beans and cheese are the principal foods containing phosphorus. IRON flows through the blood stream in the red corpuscles, being the main constituents of the red pigment, hemoglobin. Because of its combination with its iron-bearing red pigment, the blood is able to pick up oxygen and carry it to the tissues. Iron is contained only in small amounts and is found chiefly in liver, eggs, oatmeal, and spinach. The average adult requirement is between 12 and 15 milligrams a day. Sodium chloride, or common table salt is another minor mineral which prevents alkalosis and keeps the blood cells in a normal state in the circulating body fluids. Unfortunately minerals are contained mostly in the parts of food which are thrown away, such as the peelings of potatoes, the marrow of bones and the outer layers of fruits and grains. When boiling vegetables, it is best therefore to use as little water as possible, not draining it off when done, but allowing it to cook into the vegetable, or else utilizing it in making gravies or sauces. THE BATTLE CREEK SANITARIUM SUPPER MENU GUEST FRIDAY, FEBRUARY 6, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS [*Orange Juice*] Cream of Corn Soup 184 Apple Juice 61 Saniterrapin Soup (clear) 78 ENTREES Vegetable Loaf 149 Walnut Croquettes 246 VEGETABLES Hashed Browned Potatoes 91 Baked Idaho Potato 147 Brown Gravy 45 Eggplant Canape 152 Carrots in Cream 141 Asparagus in Brown Butter 41 SALADS Watercress-Russian Dressing 59 Frozen Fruit Salad 129 RELISHES Olives 103 Cottage Cheese 62 BREADS White Bread 75 Whole Wheat Bread 75 Melba Toast 35 DESSERTS [*Custard*] [Baked Pearl Tapioca] 104 Loganberry Sherbet 116 Chocolate Cake 286 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 FROM THE STANDARD DISHES Total Calories _____ Please do not take flowers from the tables XIV TABLE TALKS XIV Rules for Food Selection - Nutritional knowledge serves the improvement of life in two ways, (1) correctively, in the cure and prevention of deficiency diseases and of the less well recognized states of nutritional shortages, and (2) constructively, in the improvement of already normal health. The newer knowledge of nutrition should show, among other things, how a daily choice of food influences the internal environment of the body, which directly surrounds and conditions the life processes. The following list of eight essential food divisions provides all the requirements of the adult human body to maintain health: 1) MILK - One pint or more daily. It is the most complete food known. Contains protein, carbohydrate, fat, vitamins, calcium and phosphorus. 2) PROTEINS - One or more servings of protein food each day to include all the essential amino acids. See Table Talk VI. 3) EGGS - One or two a day; a minimum of three a week, for protein, fat, vitamins and minerals. 4) VEGETABLES - Potatoes, and one or two other cooked vegetables daily. Leafy or green vegetables should be eaten frequently, either cooked or in salads, for roughage, vitamins and minerals. Raw vegetables in limited amounts for vitamin C and roughage. 5) FRUITS - One serving daily of some citrus fruits for the vitamin C antiscorbutic value. Dried fruits and other fresh fruits for minerals and vitamins. 6) CEREALS - Grain foods such as bread, rice, breakfast foods, etc. Bread should be served at least twice a day for minerals, vitamins and proteins, and carbohydrates for energy. Recently thiamine-chloride has been added to white flour and bread to compensate for the vitamins which are deleted in the milling processes. 7) FATS AND CARBOHYDRATES - Needed for energy and to satisfy the appetite. These foods are good sources of energy, but because they are generally in low vitamins and minerals, their use should be carefully supplemented by other foods rich in these essentials. 8) WATER - Six or more glasses each day. Water is as essential to life as food. Man could survive many days without food, but it is doubtful if he could survive more than 72 hours if he failed to consume any water. Water in the body tissues is a constant factor, and any change in the total amount is fraught with danger. Ask your dietitian to bind your Table Talks for you. THE BATTLE CREEK SANITARIUM SUPPER MENU GUEST SUNDAY, FEBRUARY 8, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Asparagus Soup 128 ✓ Cardinal Punch 93 Noodle Soup (clear) 116 ENTREES Chestnut Roast 216 Corn Fritters-Maple Syrup 131 VEGETABLES Lyonnaise Potatoes 117 Baked Idaho Potato 147 Brown Gravy 45 String Beans in Cream 136 Baked Tomatoes 68 Breaded Salsify 98 SALADS Egg Salad-1000 Island Dressing 187 Fruit Salad a la Creme 137 ✓ RELISHES Sliced Cucumbers 4 Chopped Parsley 3 BREADS White Bread 75 Whole Wheat Bread 75 Jelly Sandwich 155 Melba Toast 35 ✓ DESSERTS Walnut Drop Cookies 159 Apricot Charlotte Russe 45 Floating Island 74 ✓ Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 ✓ Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 FROM THE STANDARD DISHES Total Calories Please do not take flowers from the tables II TABLE TALKS II Man's Need for Food - For men and nations alike, the need for food has always been a prime motivating force. A man ten days out of food is very much the same the world over; he is an indelicate and probably dangerous person. Nations take arms and march when the food problem becomes acute. World history could be told, perhaps almost entirely in terms of food. Wherefor comes this need? The living body creates and consumes heat and energy, and makes a constant demand on the fuel supply. This fuel need can be met for limited time only by the body's own substance, but for the maintenance of health, the intake of additional food is necessary. Thus, one of the three main functions of food is to supply energy and heat. The heat of the body signified combustion. As in the engine, every revolution of the wheel consumes so much fuel, so in the body the lifting of the hand, or the bending of the knee causes an increase in the rate at which the fuel is burned. But the analogy between the machine and the body breaks down when they come to a standstill. The engine then ceases to work, but the body's work continues no matter how hard one may try to remain motionless. The chest and diaphragm rise and fall with every breath, the heart pumps away at 72 powerful contractions each minute, and the muscles are never completely relaxed. Even in sleep the work of the internal organs must go on. In short, Life Means Work. The body burns fuel to support the work it must do. The work varies in amount with circumstances, but so long as life continues, it never ceases. The second function of food is to supply the material to build and repair the body tissues which are continually being destroyed. These building materials are especially needed during the periods of most active growth, but are still in demand throughout life to repair damaged or wornout tissues. Any changes in quantity or quality of the food will be directly reflected in the body's growth. The third principal function of food is to regulate the body processes. The body is a complex machine requiring more regulating devices to keep it in good working order than one needed in a single-cell organism. There is the elaborate system for the control of body temperature, one to keep the irritability of the nerves in tune, others to regulate elasticity of the muscles, and several to govern the highly complicated functions of the glandular secretions, which in their turn control other body processes. One individual food may act in one, tow, or in all three of these functions. Minerals, vitamins, and water are the principal factors employed in the regulating and coordinating processes. As a factor in regulation, and in the body structure, water cannot be duplicated nor replaced. THE BATTLE CREEK SANITARIUM SUPPER MENU Guest Monday, February 9, 1942 Dietitian FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Spinach Soup 178 Coral Gables Special 43 Oatmeal & Mushroom Soup (clear) 122 ENTREES Mellow Wheat Loaf 70 Scrambled Eggs 114 [*X*] VEGETABLES French Baked Potato 102 Baked Idaho Potato 147 Brown Gravy 45 Baked Squash 74 Buttered Asparagus 41 Grilled Celeriac 54 SALADS Lemon Beet Salad 35 Argyle Salad 130 [*X*] RELISHES Radishes 6 Cottage Cheese 62 BREADS White Bread 75 Whole Wheat Bread 75 Date & Nut Sandwich 159 Melba Toast 35 [*X*] DESSERTS Peach Puff 195 [*X*] Assorted Ices 75 Marble Cake 169 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 [*X*] Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 FROM THE STANDARD DISHES Total Calories Please do not take flowers from the tables. [** 118 195 114 130 35 590**] III TABLE TALKS III The Calories - The energy spent by a living body appears so largely in the form of heat that it is easiest to measure this food-energy exchange in terms of heat units, or calories. The carbohydrates, fats, and proteins are the fuels for the body. When these food elements are metabolized, or "burned", each yields its own number of calories, in the following proportions: One gram of carbohydrates yields 4 calories; one gram of fat 9; and one gram of protein 4. There are few foods which are 100 percent of one element. Sugar, one of these, is 100 percent carbohydrate; a level teaspoon weighing 5 grams contains 30 calories. Most food substances, however, contain all three of these elements in different proportions. The calorie content of these foods is determined only after the percentage of each of the elements, by weight, is known. A glass of milk, for example, contains 9 grams of carbohydrate, 7 grams of fat, and 6 grams of protein. Each of these multiplied by its caloric yield gives the total caloric content. Most interest seems to be centered in the daily caloric requirement. This is based on the individual's ideal weight, and may be figured by the following formula: For men it is the age, + 100, + 3 pounds per inch over 5 feet. Women compute theirs by the same formula, but subtract 5 pounds to compensate for their lighter body build. In using this formula, the age is never figured above 35 years, even though the individual is 50 years old. As an example, a woman of 50 years, 5 feet, 4 inches tall, would calculate her ideal weight according to the formula in this manner: 35 (age) + 100 + (3 x 4 inches) - 5 pounds - 142 pounds. To determine the number of calories this woman would have to eat to maintain normal health and efficiency, start with the ideal weight of 142 pounds. Next, her basal caloric requirement for 142 pounds is 10 calories per pound per day, or 1420 calories per day. For semi-sedentary activity, add 40 percent of the basal requirement (568) to this, which give 1988 calories. This is a close approximation of the actual caloric requirement for her particular age, weight and degree of activity--the other factors influencing the requirement for each individual. A person living in complete relaxation would need only his basal requirement, but no one could live this way. Any activity increases this requirement. A lumberjack might need be 100 percent above his basal requirement, and an ordinary office worker about 40 percent. The activity of most adults is enough for them to require between 2,000 and 3,000 calories per day. Thus, it is easy to see how a person can steadily gain weight by merely eating 2 slices of buttered bread in excess of each day's requirement. The bread and butter contain about 360 calories and weigh approximately 40 grams. As an excess this weight is stored as fat. Over a period of 30 days, this extra weight would amount to 1200 grams, or 2 1/2 pounds. THE BATTLE CREEK SANITARIUM SUPPER MENU Guest [*S.*] Thursday, February 12, 1942 Dietitian FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Delight Soup 116 Orangeade 77 Savita Broth with Pearls (clear) 44 ENTREES Walnut Croquettes 246 Cereal Roast 179 VEGETABLES Creamed Minced Potatoes 157 Mashed Squash 86 Baked Idaho Potato 147 Escalloped Tomatoes 95 Brown Gravy 45 Grilled Salsify 88 SALADS Head Lettuce-1000 Island Dressing 169 Pear & Date Salad 180 RELISHES Green Onions 5 Cottage Cheese 62 BREADS White Break 75 Whole Wheat Bread 75 Egg & Olive Sandwich 256 Melba Toast 35 DESSERTS Jellied Strawberries 60 Lincoln Crisps 135 Chocolate Cream Renverse 112 Choice of Fresh Fruit BEVERAGES Kaffee Kag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 From the STANDARD DISHES Total Calories Please do not take flowers from the tables VI TABLE TALKS VI Proteins -- The Stream of Life -- Proteins comprise the vital part of that essential jelly material of the living cell -- protoplasm. The beginning of life must have been associated with the formation of proteins, for there is no life without them. The Greek word "protein", meaning, "to take first place" was adapted in 1839 by Mulder, a Dutch chemist. Chemically, proteins are composed of the same elements as the fats and carbohydrates, but with additional parts of nitrogen, and some other minerals in a highly complex structure. These are all synthesized within the plan cell into the essential amino acids, from which all the life giving proteins are created. From these amino acids, animals construct the proteins for their own characteristic tissues. As in a step formation, these amino acids are the "building blocks of the much more complicated proteins, which in their turn are the building blocks of life." Proteins being the building blocks of life naturally comprise much of the body's tissue. They are needed, therefore, as materials in the constant repair and rebuilding carried on by the body. At those times in life when the body is experiencing its fastest growth, the protein requirement is the highest. Under ordinary circumstances, the adult does not store protein, nor is his need for it as great as the child's. There are twenty-two amino acids which have been definitely identified as existing in the natural proteins. Of this number, ten are nutritionally essential. These ten are so important that a lack of any one will be sufficient to prevent the body from attaining its normal growth, or health. Man is fortunate that there are single proteins which contain all of the necessary amino acids. Briefly stated, there are three classes of proteins: 1, The complete proteins which will maintain life and promote normal growth are contained in milk, eggs, wheat germ, and meats; 2, The partially complete proteins which will maintain life but will not promote normal growth may be found in soy beans, nuts, and certain parts of wheat; 3, lastly, there are some proteins, such as gelatin, which will neither support life nor growth, but are convenient to have nevertheless. Cereals are not so rich in proteins, but because of their low costs, large amounts are eaten and thereby become a protein source of considerable importance. Fruits and vegetables contain some proteins but the amount is small in relation to their weight. In the normal diet, ten to fifteen percent of the total caloric requirements should be chosen from the protein foods. Protein is so commonly thought of as a tissue builder that it is given only secondary consideration as a source of energy. Fuel is more economically derived from carbohydrates and fats, and the use of proteins as a fuel source would be as uneconomical as burning high-grade mahogany in the fireplace instead of pine when heat was the only requirement. THE BATTLE CREEK SANITARIUM SUPPER MENU Guest Tuesday, February 10, 1942 Dietitian FIGURES INDICATE CALORIE COUNT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Vegetable Soup 108 Chilled Fruit Juice 93 Erie Broth (clear) 78 ENTREES Oat-a-Nut Patties 123 Spinach Ring-County Gravy 121 ✓ Fresh Fruit Salad Bowl 203 VEGETABLES Duchess Potatoes 151 Baked Idaho Potato 147 Brown Gravy 45 Tomatoes de Luxe 43 Breaded Eggplant 69 Buttered Lima Beans 149 SALADS Tossed Green Salad 120 Pineapple & Cheese Salad 139 ✓ RELISHES Sliced Cucumber 4 India Relish 39 BREADS White Bread 75 Whole Wheat Bread 75 Olive & Nut Sandwich 271 Melba Toast 35 ✓ DESSERTS Sweetheart Torte 244 Chocolate Drop Cookies 138 Jewel Pudding 163 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 ✓ Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 From the STANDARD DISHES Total Calories Please do not take flowers from the tables IV TABLE TALKS IV Carbohydrates--The Common Fuel - The body is a human machine which converts food into energy. To do this it combines the oxygen of the air with food. The food substances entering into this food-energy exchange are classified, according to their chemical composition, into three groups; the carbohydrates, the fats and the proteins. These are the tissue build- ers and energy producers. The carbohydrates are the starches and sugars. They must be supplimented by a great variety of small amounts of other food substances, but because they are most easily available, and are also the most econom- ical source of energy, they form the largest bulk of our diet. The average diet, according to the tastes of the majority of people, contains twice as much carbohydrate as all other food substances. Carbohydrate in the form of starch is contained in all grain products, such as corn, rye, barley, oats and wheat, and in smaller amounts in the fruits and vegetables. Chemically, the carbohydrates are compos- ed of carbon, hydrogen and oxygen. They may be classified roughly as (1) simple sugars, (2) compound sugars and (3) starches and complex sugars. These three differently composed sugars are all reduced to simple sugars in the small intestine before being absorbed by the body. Glucose, a simple sugar, is the basic fuel for the body. It burns rapidly itself when necessary, and serves as the initial fire in which the fats are burned. The body processes which produce energy from foods may be likened to the mechanics of an engine which burns gasoline to generate en- ergy for a motor car. In the gas engine, the carburetor vapourizes the liquid gasoline and mixes it with the oxygen of the air. This mixture is then ignited by a spark and creates the energy which drives the motor. In the body, the liver transforms the glucose into a sugar element, called glycogen which it then stores as a reserve. When the body suddenly requires some additional fuel for the creation of energy, the gly- cogen is immediately drawn from the liver and muscles, mixed with the oxygen in the blood stream and utilized. The spark in the gas engine which sets off the vapour is paralleled in the body by the insulin secretions of the pancreas, which makes possible the combustion of the carbohydrates. A proper combustion of carbohydrates, therefore, is necess- ary to insure normal metabolism of the fats. When any event or circum- stance causes the metabolism of the carbohydrates to break down, the body finds it increasingly difficult to maintain its utilization of foods and, consequently, to maintain its energy output. Following this break down, there may be a corresponding gain of weight and loss of energy. The dev- elopment of such a condition is recognized as diabetes. THE BATTLE CREEK SANITARIUM SUPPER MENU Guest [J?] TUESDAY, FEBRUARY 17, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Winter Soup (cream) 122 Chilled Fruit Juice 93 Savita Broth-Rice (clear) 66 ENTREES Eggs a la Goldenrod 164 Nut Brown Loaf 187 VEGETABLES Lyonnaise Potatoes 117 Buttered Peas 100 Baked Idaho Potato 147 Salsify in Cream 143 Brown Gravy 45 Asparagus in Brown Butter 41 SALADS Vitamin Salad 92 Murray's Salad 200 RELISHES Olives 103 India Relish 39 BREADS White Bread 75 Whole Wheat Bread 75 Bread & Butter Folds 128 Melba Toast 35 DESSERTS Cream Puffs 229 Jellied Fruit 98 Cup Custard-Fig Meringue 249 Choice of Fresh Fruit BEVERAGES Kaffe Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 FROM THE STANDARD DISHES Total Calories Please do not take flowers from the tables. XI TABLE TALKS XI Vitamin D--The Sunshine Vitamin- The discovery is of Vitamin D came out in almost the same manner as the discoveries of Vitamins A, B and C --- through practical experience with a baffling nutritional disease. The causes of xerophthalmia, beriberi, and scurvy had been discovered. The work on these diseases opened new vistas, and excited fresh interest in rickets, a disease affecting the rate of growth of the bones, and connected in some strange way with diet, but having a peculiar geographic distribution. It was the commonest nutritional disease of children in the temperate zone. In this disease, the calcium and phosphorus sits, which hasten the hardening and rigid of the bones are not utilized, and deformities of the arms, ribs, cranium and legs are the consequence. Many investigators noticed the prevalence of rickets among children living in dark, crowded quarters, and also the greater incidence of the disease in winter than in summer. An early 19th century Polish physician stated his belief that exposure of the body to sunlight was of extreme importance to the prevention and cure of rickets. On the other hand, an English physician in the early years of the 1900's produced rickets artificially, and then cured them with cod-liver oil. Thus, the question was raised; is there a nutritional relationship between cod-liver oil and the sunshine? The common factor of the health-giving properties of cod-liver oil and the sunshine was found in the Vitamin D. The positive property of the Vitamin D is its effect in the regulation of the metabolism of calcium and phosphorus. It helps the body to utilize these two minerals in building bones and teeth. Richest food sources of vitamin D are in fish which contain much body oil, such as the cod, halibut, salmon, sardines, and herring. Butter, egg yolk and liver are other food sources, but are low in comparison with estimated requirements. Vitamin D, of course , is made available in the body itself, under judicious exposure to direct sunlight. In nature, Vitamin D is formed by the action of the ultra- violet rays of the sun on an under-surface secretion of the skin. This secretion, a provitamin, is transformed into Vitamin D and distributed throughout the body, where it functions in exactly the same way as if it had been taken from in the form of a fish liver oil, or an irritation food. In utilizing sunlight for Vitamin D formation, it should be remembered that ordinary window glass filters out much of the useful ultra-violet rays. Perhaps because man liked to get out in the sunshine a great deal, nature has allowed a wide tolerance of vitamin D. There are some indications that Vitamin D assimilation can have deleterious effects if taken in large doses. There is little danger, however, of getting too much Vitamin D in food, or in normal dosages of the artificial preparation. THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST T THURSDAY, FEBRUARY 12, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Grapefruit 44 Sliced Banana 84 Raisin Sauce 212 JUICES Orange Juice 64 Apricot Nectar 98 CEREALS Wheat Brose 76 Farina 57 Wheat Germ 120 Lima Bean Flakes 123 EGGS Poached Egg 63 Scrambled Egg 114 BREADS White Toast 75 Coffee Cake 102 Whole Wheat Toast 75 Melba Toast 35 BEVERAGES Kaggee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Quince Jelly 74 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST Tuesday, February 10, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Sliced Orange 74 Baked Banana 103 Boysenberry Sauce 176 JUICES Orange Juice 64 Pineapple Juice 64 CEREALS Scotch Bran Brose 114 Wheat Germ 120 Cream of Wheat 57 Rice Flakes 104 EGGS Coddled Egg 63 Shirred Egg 85 BREADS White Toast 75 Whole Wheat Toast 75 Buckwheat Griddle Cakes 293 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Maple Syrup 48 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU Guest [*4-1*] Wednesday, February 11, 1942 DIETITIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE [*64 99 63 35 159 418 40*] FRUITS Grapes 60 Baked Apple 162 Royal Anne Cherry Sauce 69 JUICES Loganberry Juice 70 Orange Juice 64 CEREALS Ralstons 133 Wheat Germ Grits Oatmeal 99 Zo Flakes 102 EGGS Soft Cooked Egg 63 Egg a la Martin 140 BREADS White Toast 75 Whole Wheat Toast 75 Currant Gems 143 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS White Clover Honey 157 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST TUESDAY, FEBRUARY 17, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Grapefruit 44 Apple Sauce 82 Boysenberry Sauce 176 JUICES Orange Juice 64 Tomato Juice 26 CEREALS Wheat Brose76 Wheat Germ Grits Oatmeal 99 puffed Rice 98 EGGS Soft Cooked Egg 63 Shirred Egg63 BREADS White Toast 75 Whole Wheat Toast 75 Prune Muffins 128 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS White Clover Honey 157 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THEBATTLE CREEK SANITARIUM BREAKFAST MENU Guest MONDAY, FEBRUARY 16, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Sliced Orange 74 Fresh Grapes 60 Raspberry Sauce 45 JUICES Grapefruit Juice 80 Pineapple Juice 64 CEREALS Rolled Oats-Dates 161 Wheat Germ 120 Steamed Rice 161 Pep 92 EGGS Coddled Egg 63 Scrambled Egg 114 BREADS White Toast 75 Whole Wheat Toast 75 French Muffins 140 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Assorted Jellies 64 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST THURSDAY, FEBRUARY 19, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Sliced Orange 74 Baked Apple 162 Prune Sauce 75 JUICES [*Orange Juice*] [Pineapple] Juice 64 Loganberry Juice 70 CEREALS Branola 133 Wheat Germ Grits Steamed Rice 161 Shredded Wheat 106 EGGS Coddled Egg 63 Egg a la Martin 140 BREADS White Toast 75 Whole Wheat Toast 75 Scotch Scones 90 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Assorted jams 54 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU Guest MONDAY, FEBRUARY 9, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Grapefruit 44 Baked Apple 162 White Cherry Sauce 69 JUICES Orange Juice 64 Loganberry Juice 70 CEREALS Graham Mush-Dates 156 Wheat Germ Grits Steamed Rice 161 Corn Flakes 104 EGGS Poached Egg 63 Eggs Baked in Cream 124 BREADS White Toast 75 Whole Wheat Toast 75 Bran Gems 138 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Strawberry Jam 54 Pasteurized Butter 82 Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST SUNDAY, FEBRUARY 15, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Grapefruit 44 Baked Apple 162 Prune Sauce 75 JUICES Orange Juice 64 Apricot Nectar 98 CEREALS Wheatena 57 Wheat Germ Grits Farina 57 Rice Krispies 104 EGGS Poached Egg 63 Egg a la Martin 140 BREADS White Toast 75 Whole Wheat Toast 75 Bran Gems 138 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Grape Jelly 68 Pasteurized Butter 82 [*2*] Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU Guest [*4-1*] FRIDAY, FEBRUARY 20, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Grapefruit 44 Fresh Grapes 60 Raisin Sauce 212 JUICES Orange Juice 64 Apricot Nectar 98 CEREALS Pettijohns 67 Wheat Germ 120 [*Honey*] Oatmeal 99 Zo Flakes 102 EGGS Soft Cooked Egg 63 Alpine Egg 97 BREADS White Toast 75 Whole Wheat Toast 75 Bran Griddle Cakes 152 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Maple syrup 48 Pasteurized Butter 82 [*2*] Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM BREAKFAST MENU GUEST WEDNESDAY, FEBRUARY 18, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE FRUITS Breakfast Orange 74 Sliced Banana 84 Fig Sauce 146 JUICES Grapefruit Juice 80 Tomato Juice 26 CEREALS Ralston 133 Farina 57 Wheat Germ 120 Shredded Wheat 106 EGGS Poached Egg 63 Egg Baked in Cream 124 BREADS White Toast 75 Honey Nut & Bran Gems 77 Whole Wheat Toast 75 Melba Toast 35 BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Quince Butter 74 Pasteurized Butter 82 [*2*] Sugar: 20 calories per teaspoon Total Calories PLEASE DO NOT TAKE FLOWERS FROM THE TABLES THE BATTLE CREEK SANITARIUM SUPPER MENU Guest WEDNESDAY, FEBRUARY 18, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT P{LEASE CHECK YOUR CHOICE APPETIZERS Manhattan Soup (cream) 140 Lemonade 84 Saniterrapin Soup (clear) 78 ENTREES Nuttose Hash 162 Oat-a-Nut Pattie 123 Fresh Vegetable Salad Bowl 203 VEGETABLES Norewegian Potatoes 133 Baked Idaho Potato 147 Brown Gravy 45 Buttered String Beans 31 Baked Tomatoes 68 Grilled Celeriac 54 SALADS Olive & Vegetable Salad 114 Pineapple & Cheese Salad 139 RELISHES Celery 12 Chopped Parsley 3 BREADS White Bread 75 Whole Wheat Bread 75 Boston Brown Bread 131 Melba Toast 35 DESSERTS Spanish Bran Cake 211 Assorted Fruit Ice 75 Baked Rice Pudding 181 Choice of Fresh Fruit [*Ice Cream*] BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 Total Calories FROM THE STANDARD DISHES Please do not take the flowers from the tables XII T A B L E T A L K S XII The Vitamin Story - Recent research, has given the vitamin structure a definite shape. The physician today is enabled, through increased knowledge and laboratory findings, to diagnose mild and moderate deficiency symptoms not recognized hitherto. The Vitamin Laboratory for the determination of vitamin deficiencies is part of the Sanitarium laboratory system to aid the physician in more rapid and accurate diagnosis. The newer knowledge of nutrition contains so many new changes and findings, especially in the field of vitamin knowledge, that only with difficulty could one person, devoting his entire time to the study understand it completely. Nature correlates so many deficiencies and also the cure for them that a normal person can obtain sufficient amounts of most food essentials from any well selected diet. The following outline lists the better known vitamins, some of the foods that contain them, and some of the more serious deficiencies. Name of Vitamin Where Found Deficiency Results in; Fat-Soluble A Milk Fat--Cream, Butter Impaired growth. Egg Yolk Fish Oils "Night Blindness". Xerophthalmia. Water-Soluble B-1 Yeast Rice Impaired growth. (Thiamin) Milk Wheat Bran Beriberi. Polyneuritis. Water-Soluble B-2 Lean Meat Impaired growth. (Riboflavin) Eggs Inflamation of Milk Mucous Membranes. Water-Soluble C Orange Juice, Lemon Anemia-Hemorrhages. Juice, Lime Juice Weakness of Bones & Milk Potatoes Fresh Teeth. Vegetables Adult and Infantile Scurvy Fat- Soluble D Lettuce leaves--Cereals Rickets, Poor growth, Irradiated Foods--Milk, Lack of Vigor, Poor Eggs, Ultra violet action assimilation of of Sun Calcium and Phosphorus. Nicotinic Acid Yeast--Wheat Germ-- Nervousness, Loss in (B complex Greens--Milk--Green Weight, Dermatitis, Group) Peas--Potatoes-- Pellegra Tomatoes--Eggs--Liver T H E B A T T L E C R E E K S A N I T A R I U M S U P P E R M E N U Guest Sunday, February 15, 1942 Dietitian Figures indicate calorie content Please check your choice APPETIZERS Cream of Savita Soup 140 Emperor's Punch 81 Celery Soup (clear) 32 _______ ENTREES Egg Fluff 119 Peppers Stuffed-Vegetables 205 Vegetable Plate _______ VEGETABLES Minced Potatoes 73 Buttered String Beans 31 Baked Idaho Potato 147 Asparagus in cream 79 Brown Gravy 45 Browned Parsnips 97 _______ SALADS Watercress-French Dressing 115 Grape Salad 155 _______ RELISHES Olives 103 Chopped Parsley 3 _______ BREADS White Bread 75 Whole Wheat Bread 75 Tutti Fruiti Bread 190 Melba Toast 35 _______ DESSERTS Boston Cream Pie 255 Prune Marvelle 14 Orange Blanc Mange 147 Choice of Fresh Fruit _______ BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 _______ MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 ________ from the STANDARD DISHES Total Calories _______ Please do not take flowers from the tables IX TABLE TALKS IX The Vitamin B Complex- The "B" vitamins, or "Vitamin B Complex" are terms which have been used to designate a particular group of water-soluble vitamins usually found together in natural foods, such as whole grains, cereals, and yeast. The name B Complex was chosen because so different functions were present in the early "B" vitamins were extracted and concentrated from various types of food rich in natural vitamins. Only within the past four or five years have several distinct vitamins from the group been separated and identified. The first to be identified was: Vitamin B-1, or Thiamine Hydrochloride. Vitamin B-1 while previously not known as a distinct substance has been the subject of numerous research problems for the past 50 years. It was discovered to be a specific cure for beriberi, a disease effecting the nervous system, characterized by lack of energy, fatigue, paralysis, and the eventual certainty of death. Beriberi, a deficiency disease decimating the natives of the Dutch East Indies in the 1890's was shown to be associated with a diet consisting almost of solely of polished rice. The specific nutrient (B-1) preventing beriberi was contained in the husks, which were thrown away. By simply including these husks in the diet, beriberi was cured. This disease in its acute stages is seldom observed in the United States. It is not the acute stages of this disease which cause the health authorities to worry; it is the many hundreds of cases of slight malnutrition which are not severe enough to be noticeable, but which have a general weakening effect on the individual lowering his resistance to other diseases and also his daily efficiency. On the positive side, Vitamin B-1 promotes growth, stimulates the appetite, aids the digestion and assimilation of fats and carbohydrates, and is essential for the normal health of the nerve tissues. It is commonly found in bran, whole grains, dried legumes, peas, soy beans, yeast, eggs, and milk. The daily requirement is 1.8 milligrams. Vitamin B-2, or Riboflavin was formerly known as the Vitamin G. The function of B-2 as a nutrient is quite complex, but it has been proven to be essential for the growth and for the prevention of various abnormalities of the eyes and skin. It is found in yeast, wheat germ, kale, spinach, eggs, liver, and milk, and the daily requirement is about 2 milligrams. Vitamin B-1 deficiency is frequently accompanied by deficiency in Vitamin B-2. This is partly due to the fact that the same type of foods contain the two different vitamins. NICOTINIC ACID is a white crystalline substance present in a wide variety of food. It has long been own as a definite chemical, but its presence in yeast was not discovered until 1937. It is now recognized as an essential factor in the prevention of pallagra, nutritional deficiency disease of considerable importance to the Southern States. It is found in yeast, wheat germ, rice polishings, turnips, turnip greens, peas, and meat, and may also be obtained in its pure form as Nicotinic Acid. THE BATTLE CREEK SANITARIUM SUPPER MENU GUEST SUNDAY, JANUARY 18, 1942 DIETICIAN FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Manhattan Soup (cream) 140 Emperor's Punch 81 Julienne Soup (clear) 18 ENTREES Spanish Meat Ball - Creole Sauce 118 French Cheese Sandwich 350 VEGETABLES O'Brien Potatoes 158 Baked Idaho Potato 147 Brown Gravy 45 Breaded Eggplant 69 Baked Tomatoes 68 Grilled Celeriac 54 SALADS Stuffed Egg Salad 134 Fruit Salad a la Creme 137 RELISHES Green Onions 5 Chopped Parsley 3 BREADS White Bread 75 Whole Wheat Bread 75 Ribbon Sandwich 99 Melba Toast 35 DESSERTS Petit Fours 281 Fruit Blanc Mange 125 Sweetheart Torte 244 Choice of Fresh Fruits BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 Cream of Wheat 57 Total Calories FROM THE STANDARD DISHES Please do not take the flowers from the tables IX TABLE TALKS IX The Vitamin B complex- The "B" vitamins or "Vitamin B Complex" are terms which have been used to designate the a particular group of watersoluble vitamins usually found together in natural foods, such as whole grains, cereals, and yeast. The name B complex was chosen because so many different functions were present in the early "B" vitamins which were extracted and from various types of food rich in natural vitamins. Only within the past four of five years have several distinct vitamins from this group been separated and identified. The first to be identified was: Vitamin B-1, or Thiamin Hydrochloride. Vitamin B-1 while previously not known as a distinct substance has been the subject of numerous research problems for the past 50 years. It was discovered to be a specific cure for beriberi, a disease effecting the nervous system, characterized by lack of energy, fatigue, paralysis, and the eventual certainty of death. Beriberi, a deficiency disease decimating the natives of the Dutch East Indies in the 1890's, was shown to be associated with a diet consisting almost solely of polished rice. The specific nutrient (B-1) preventing beriberi was contained in the husks, which were thrown away. By simply including these husks in the diet, beriberi was cured. This disease in its acute stages is seldom observed in the United States. It is not the acute stages of this disease which cause the health authorities to worry; it is the many hundreds of cases of slight malnutrition which are not severe enough to be noticeable, but which have a general weakening effect on the individual, lowering his resistance to other diseases and also his daily efficiency. On the positive side, Vitamin B-1 promotes growth, stimulates the appetite, aids the digestion and assimilation of fats and carbohydrates, and is essential for normal health of the nerve tissues. It is commonly found in bran, whole grains, dried legumes, peas, soy beans, yeast, eggs, and milk. The daily requirement is 1.8 milligrams. VITAMIN B-2, or Riboflavin, was formerly known as Vitamin G. The function of B-2 as a nutrient is quite complex, but it has been proven to be essential for growth and for the prevention of various abnormalities of the eyes and skin. It is found in yeast, wheat germ, kale, spinach, eggs, liver and milk, and the daily requirement is about 2 milligrams. Vitamin B-1 deficiency is frequently accompanied by deficiency in Vitamin B-2. This is partly due to the fact that the same type foods contain the two different vitamins. NICOTINIC ACID is a white crystalline substance present in a wide variety of foods. It has long been known as a definite chemical, but its presence in yeast was not discovered until 1937. It is now recognized as an essential factor in the prevention of pellagra, a nutritional deficiency disease of considerable importance to the Southern States. It is found in yeast, wheat germ, rice polishings, turnips, turnip greens, peas, and meat, and may also be obtained in its pure form as Nicotinic Acid. THE BATTLE CREEK SANITARIUM SUPPER MENU 42 Guest Thursday, February 19, 1942 Dietitian M. Terrell FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Watercress Soup 95 Coral Gables Special 43 Salsify Soup (clear) 48 ENTREES Lentil & Potato Loaf 99 Scrambled Eggs 114 ✓ VEGETABLES Creamed Minced Potatoes 157 Baked Idaho Potato 147 Brown Gravy 45 Buttered Asparagus 41 Grilled Eggplant 69 Scalloped Corn 135 SALADS Lettuce-1000 Island Dressing 169 Cuban Salad 146 ✓ RELISHES Green Onion 5 Salted Nuts 102 ✓ BREADS White Bread 75 Whole Wheat Bread 75 Royal Fruit Bread 296 Melba Toast 35 ✓ DESSERTS Maraschino Cherry Cake 275 ✓ Queen of Puddings 174 Lemon Cream 69 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 ✓ Yogurt Buttermilk 65 Milk 123 Cream 118 MISCELLANEOUS Sugar: 20 calories per teaspoon Pasteurized Butter 82 ✓ Cream of Wheat 57 FROM THE STANDARD DISHES TOTAL CALORIES Please do not take flowers from the tables XIII TABLE TALKS XIII Normal Dietary Requirements - The following chart of daily allowances for specific nutrients contains some of the important recommendations of the National Research Council's Committee on Foods and Nutrition. These allowances can be met by a good diet of natural foods; this will also provide other minerals and vitamins, the requirements for which are less well known. It will be noticed the the allowances for adults are given for a 155 pound man, and for a 123 pound woman, at three levels of activity. These will have to be increased or decreased for larger or smaller individuals, as the case may be. These allowances are for persons in fairly good health, and they may vary considerably in disease. Under such conditions, the variation of the requirements depends to a great extent on the nature of the disease. The type of menu for each individual should be prescribed by the physician. This is part of the program in the Sanitarium, with the added advantage of a trained dietitian to select each day's menu for you. MAN 155# WOMAN 123# Very Active Moderately Active Sedentary Very Active Moderately Active Sedentary Calories 4500 3000 2500 3000 2500 2100 Grams of 70 70 70 60 60 60 Protein Grams of 0.8 0.8 0.8 0.8 0.8 0.8 Calcium Mgms. of Iron 12 12 12 12 12 12 VITAMINS A* 5000 5000 5000 5000 5000 5000 B-1 mgs. 2.3 1.8 1.5 1.8 1.5 1.2 B-2 mgs. 3.3 2.7 2.2 2.7 2.2 1.8 C mgs. 75 75 75 70 70 70 Nicotinic Acid mgs. 23 18 15 18 15 12 D Vitamin D is necessary for adults as well as children. When not available from sunshine it should be provided up to the minimum amounts for children. *International Units THE BATTLE CREEK SANITARIUM DINNER MENU Guest Monday, February 9, 1942 Dietitian FIGURES INDICATE CALORIE CONTENT PLEASE CHECK YOUR CHOICE APPETIZERS Cream of Crecy Soup 116 ✓ Fruit Nectar 93 Anglo-Indian Soup (clear) 78 ENTREES Lentil Patties 175 Nuttose Cutlet 97 ✓ Vegetable Plate VEGETABLES Stuffed Potato 244 Baked Idaho Potato 147 ✓ Brown Gravy 45 Kale-lemon 65 ✓ Buttered Onions 62 Peas in Cream 200 SALADS San Francisco Salad 113 Orange & Coconut Salad 101 ✓ RELISHES Celery 12 Salted Nuts 102 ✓ Chopped Parsley 3 BREADS White Bread 75 Whole Wheat Bread 75 Buttermilk Rolls 70 Melba Toast 35 ✓ DESSERTS Pumpkin Pie 237 ✓ Lemon Cornstarch Whip 94 Norwegian Prune Pudding 239 Choice of Fresh Fruit BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 ✓ Cream 118 MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon FROM THE STANDARD DISHES Total calories Please do not take flowers from the tables III T A B L E T A L K S III The Calories - The energy spent by a living body appears so largely in the form of heat that it is easiest to measure this food-energy exchange in terms of heat units, or calories. The carbohydrates, fats, and proteins are the fuels for the body. When these foo elements are metabolized, or "burned", each yields its own number of calories, in the following proportions: One gram of carbohydrate yields 4 calories; one gram of fat 9; and one gram of protein 4. There are a few foods which are 100 percent of one element. Sugar, one of these, is 100 percent carbohydrate; a level teaspoon weighing 5 grams contains 20 calories. Most food substances, however, contain all three of these elements in different proportions. The calorie content of these foods is determined only after the percentage of each of the elements, by weight, is known. A glass of milk, for example, contains 9 grams of carbohydrate, 7 grams of fat, and 6 grams of protein. Each of these multiplied by its caloric yield gives the total caloric content. Most interest seems to be centered in the daily caloric requirement. This is based on the individual's ideal weight, and may be figured by the following formula: For men it is the age, + 100, + 3 pounds per inch over 5 feet. Women compute theirs by the same formula, but subtract 5 pounds to compensate for their lighter body build. In using this formula, the age is never figured above 35 years, even though the individual is 50 years old. As an example, a woman of 50 years, 5 feet, 4 inches tall, would calculate her ideal weight according to the formula in this manner: 35 (age) + 100 + (3 x 4 inches) - 5 pounds = 142 pounds. To determine the number of calories this woman would have to eat to maintain normal health and efficiency, start with the ideal weight of 142 pounds. Next, her basal caloric requirement for 142 is 10 calories per pound per day, or 1420 calories per day. For semi-sedentary activity, add 40 percent of the basal requirement (568) to this, which give 1988 calories. This is a close approximation of the actual caloric requirement for her particular age, weight and degree of activity--the other factors influencing the requirement for each individual. A person living in complete relaxation would need only his basal requirement, but no one could live this way. Any activity increases this requirement. A lumberjack might need be 100 percent above his basal requirement, and an ordinary office worker about 40 percent. The activity of most adults is enough for them to require between 2,000 and 3,000 calories per day. Thus, it is easy to see how a person can steadily gain weight by merely eating 2 slices of buttered bread in excess of each day's requirement. The bread and butter contain about 360 calories and weigh approximately 40 grams. As an excess this weight is stored as fat. Over a period of 30 days, this extra weight would amount to 1200 grams, or 2 1/2 pounds. T H E B A T T L E C R E E K S A N I T A R I U M D I N N E R M E N U Guest Sunday, February 15, 1942 Dietitian Figures indicate calorie content Please check your choice APPETIZERS Cream of Tomato Soup 244 Rose Punch 66 Health Broth (clear) 83 _______ ENTREES Mushroom & Potato Pie 208 Sanitarium Steak 171 Vegetable Plate _______ VEGETABLES Glazed Sweet Potatoes 158 Spinach-lemon 65 Baked Idaho Potato 147 Carrots in cream 141 Savita Gravy 61 Buttered Cauliflower 58 _______ SALADS Belvedere Salad 154 Fruit Cheese Salad 135 _______ RELISHES Radishes 6 Cranberry Jelly 38 Spring Relish 141 _______ BREADS White Bread 75 Whole Wheat Bread 75 Luncheon Vegetable Rolls 90 Melba Toast 35 _______ DESSERTS Strawberry Sundae 209 Caramel Bran Cake 355 Peach Float 56 Choice of Fresh Fruit _______ BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 _______ MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon _______ From the STANDARD DISHES Total calories ________ Please do not take flowers from the tables IX T A B L E T A L K S IX The Vitamin B Complex - The "B" vitamins, or "Vitamin B Complex" are terms which have been used to designate a particular group of water-soluble vitamins usually found together in natural foods, such as whole grains, cereals, and yeast. The name B Complex was chosen because so many different functions were present in the early "B" vitamins which were extracted and concentrated from various types of food rich in natural vitamins. Only within the past four or five years have several distinct vitamins from this group been separated and identified. The first to be identified was: VITAMIN B-1, or Thiamin Hydrochloride. Vitamin B-1 while previously not known as a distinct substance has been the subject of numerous research problems for the past 50 years. It was discovered to be a specific cure for beriberi, a disease effecting the nervous system, characterized by lack of energy, fatigue, paralysis, and the eventual certainty of death. Beriberi, a deficiency disease decimating the natives of the Dutch East Indies in the 1890's, was shown to be associated with a diet consisting almost solely of polished rice. The specific nutrient (B-1) preventing beriberi was contained in the husks, which were thrown away. By simply including these husks in the diet, beriberi was cured. This disease in its acute stages is seldom observed in the United States. It is not the acute stages of this disease which cause the health authorities to worry; it is the many hundreds of cases of slight malnutrition which are not severe enough to be noticeable, but which have a general weakening effect on the individual, lowering his resistance to other diseases and also his daily efficiency. On the positive side, Vitamin B-1 promotes growth, stimulates the appetite, aids the digestion and assimilation of fats and carbohydrates, and is essential for normal health of the nerve tissues. It is commonly found in bran, whole grains, dried legumes, peas, soy beans, yeast, eggs and milk. It is found in yeast, wheat germ, kale, spinach, eggs, liver and milk, and the daily requirement is about 2 milligrams. Vitamin B-1 deficiency is frequently accompanied by deficiency in Vitamin B-2. This is partly due to the fact that the same type foods contain the two different vitamins. NICOTINIC ACID is a white crystalline substance present in a wide variety of foods. It has long been known as a definite chemical, but its presence in yeast was not discovered until 1937. It is now recognized as an essential factor in the prevention of pellagra, a nutritional deficiency disease of considerable importance to the Southern States. It is found in yeast, wheat germ, rice polishings, turnips, turnip greens, peas, and meat, and may also be obtained in its pure form as Nicotinic Acid. T H E B A T T L E C R E E K S A N I T A R I U M D I N N E R M E N U Guest Thursday, February 19, 1942 Dietitian Figures indicate calorie content Please check your choice APPETIZERS Cream of Brown Onion Soup 182 Fruit Nectar 93 Mulligatawny Soup (clear) 82 _______ ENTREES Sanitarium Patties 186 Protose Loaf 236 Vegetable Plate _______ VEGETABLES Roasted Potatoes 112 Spinach a la Bechamel 93 Baked Idaho Potato 147 Buttered Beets 69 Vitamin Gravy 61 Brussels Sprouts Saute 48 _______ SALADS Twentieth Century Salad 113 Traditional Salad 259 _______ RELISHES Olives 103 Crabapple & Pineapple Marmalade 68 Chopped Parsley 3 _______ BREADS White Bread 75 Whole Wheat Bread 75 Vienna Rolls 70 Melba Toast 35 _______ DESSERTS Blueberry Pie 274 Chocolate Ice Cream 269 Crumb Cookies 101 Choice of Fresh Fruit _______ BEVERAGES Kaffee Hag 0 Yogurt Buttermilk 65 Milk 123 Cream 118 _______ MISCELLANEOUS Pasteurized Butter 82 Sugar: 20 calories per teaspoon _______ From the STANDARD DISHES Total calories _______ Please do not take flowers from the tables XIII TABLE TALKS XIII Normal Dietary Requirements - The following chart of daily allowances for specific nutrients contains some of the most important recommendations of the National Research Council's Committee on Foods and Nutrition. These allowances can be met by a good diet of natural foods; this will also provide other minerals and vitamins, the requirements for which are less well known. It will be noticed that the allowances for adults are given for a 155 pound man, and for a 123 pound woman, at three levels of activity. These will have to be increased or decreased for larger or smaller individuals, as the case may be. These allowances are for persons in fairly good health, and they may vary considerably in disease. Under such conditions, the variation of the requirements depends to a great extent on the nature of the disease. This type of menu for each individual should be prescribed by the physician. This is part of the program in the Sanitarium, with the added advantage of a trained dietitian to select each day's menu for you. MAN155# WOMAN 123# Very Active Moderately Active Sedentary Very Active Moderately Active Sedentary Calories 4500 3000 2500 3000 2500 2100 Grams of Proteins 70 70 70 60 60 60 Grams of Calcium 0.8 0.8 0.8 0.8 0.8 0.8 Mgms. of Iron 12 12 12 12 12 12 V A * 5000 5000 5000 5000 5000 5000 I B-1 mgs. 2.3 1.8 1.5 1.8 1.5 1.2 T B-2 mgs. 3.3 2.7 2.2 2.7 2.2 1.8 A C mgs. 75 85 75 70 70 70 M Nicotinic Acid mgs. 23 18 15 18 15 12 I D Vitamin D is necessary for adults as well as children. When not available from sunshine it should be provided up to the minimum amounts for children. N S *International Units Transcribed and reviewed by contributors participating in the By The People project at crowd.loc.gov.