Diet and Health | Page 9

C.
Cantaloupe........................ 1 lb. 100 C. A.h., 1/2 melon....... 100 C.
Cherries.......................... 5 oz. 100 C. A.h., 1 small cup..... 100 C.
Grapes............................ 5 oz. 100 C. A.h., 1 small bunch... 100 C.
Lemons (5 oz. each)............... 2 100 C. They won't make you thin.
Average size........... 30 C. Oranges (9 oz. each).............. 1 100 C.
Peaches (5 oz. each).............. 2 100 C. Average size........... 50 C. Pears
(6 oz. each)................ 1 100 C. Average size........... 90 C. Pineapple,
fresh.................. 7 oz. 100 C. 2 slices, 1 in. thick. 100 C. Plums,
large..................... 3 or 4 100 C. 1 plum................. 30 C.
Watermelon.................... 1-1/2 lb. 100 C. Large slice............ 15 C.
Dates (dry), large................ 3-4 100 C. 1 large................ 25 C. Figs
(dry), large................. 1-1/2 100 C. 1 large................ 65 C. Prunes (dry),
large............... 3 100 C. 1 large................ 35 C. Stewed, 4 medium,
with 4 tbsp. juice....... 200 C.
BREAD AND CRACKERS

Brown Bread, 1 slice, 3 in. in diam., 3/4 in. thick 100 C. Corn Bread, 3
x 2 x 3/4 1-1/2 oz. 100 C. Victory Bread, 1 slice, 3 x 4 x 1/2 in. 100 C.
White, gluten, rye, whole wheat, etc., practically same caloric value per
same weight. There is so little difference between the caloric value of
gluten bread and other breads that it is not necessary for reducing to try
to get it. (Toasted bread has the same caloric value that it had before
toasting. It is more easily digested, but just as fattening. Advised,
however, because it makes you chew.)
1 French or Vienna roll 100 C. Zweiback 3/4 oz. 100 C. 1 slice, 3-1/4 x
1-1/4 x 1/2 in., 35 C. Graham Crackers 3 100 C. 1 c., 3 in. sq. 35 C.
Oyster Crackers 24 100 C. Soda Crackers 4 100 C. 1 c. 25 C. Pretzels 5
100 C. 1 p. 20 C.
BREAKFAST FOODS, ETC.
Farina or Cream of Wheat 6 oz. 100 C. 2 h. tbsp 60 C. Force 1 oz. 100
C. 5 h. tbsp 65 C. Grapenuts scant 1 oz. 100 C. 2 tbsp 100 C. Griddle
Cakes, 4-1/2 in. in diam. 100 C. A.h., 3 cakes 300 C. (This does not
include butter and syrup, remember.) Hominy 4 oz. 100 C. 2 h. tbsp 85
C. Macaroni, plain 4 oz. 100 C. 2 h. tbsp 90 C. Macaroni and cheese
(depends on amt. cheese) 2 h. tbsp 200-300 C. Muffin, average 3/4 m.
100 C. 1 muffin 125 C. Oatmeal 5 oz. 100 C. 1 small cup 100 C. Puffed
Rice 1 oz. 100 C. 5 h. tbsp 50 C. Popcorn (cups) 1-1/2 100 C. A.h.
depends on butter added. Rice, boiled 4 oz. 100 C. 1/2 cup 100 C.
Shredded Wheat Biscuit 1 100 C. Triscuits (2) 100 C. Waffles scant 1/2
w. 100 C. 1 waffle 225 C.
CANDY, PASTRIES AND SWEETS
Chocolate creams, medium. 1 100 C. Chocolate, 1 lb 2880 C. Cherries,
candied 10 100 C. Cup Custard, 1/3 cup 100 C. Chocolate Nut
Caramels 1 x 1 x 4/5 in. 100 C. Other candies, reckon sugar, nuts, etc.
Cookies, plain, diam. 3 in. 2 100 C. 1 cookie 50 C. If raisins or nuts in
them, count extra. Doughnut scant 2/3 100 C. 1 average size 160 C.
Ginger-snap 5 100 C. 1 gingersnap 20 C. Honey h. tbsp. 1 100 C. Thick
syrups approximately the same. Ladyfingers scant 1 oz. 100 C. 1

ladyfinger 35-50 C. Macaroons 2 100 C. 1 macaroon 50 C. Pie with top
crust, about 1/4 ordinary slice, or 1-1/4 in. 100 C. A.h., 1/6 pie 350 C.
Pie without top crust, 2 in. 100 C. Custard, lemon, squash, etc. A.h., 1/6
pie. 250-300 C. Puddings, average cup 1/4 100 C. A.h. 200-350 C.
Depends upon richness. Ice Cream h. tbsp. 1 100 C. A.h. 200-350 C.
Depends upon richness. Cakes 1 oz. 100 C. A.h. 200-350 C. Depends
upon size, icing, fruit, nuts, etc.; compute approximately. Sugar cubes 3
100 C. Granulated h. tsp. 2 100 C.
Saccharine, a coal tar product 300 to 500 times sweeter than sugar, but
of no food value. Not advisable to use habitually. Better learn to like
things unsweetened--it can be done.
CONDIMENTS AND SAUCES
Mayonnaise m. tbsp. 1 100 C. A.h. 200 C. Olive oil and other oils. dsp.
1 100 C. Olives, green or ripe 6-8 100 C. 1 olive 10-15 C. Tomato
Catsup 6 oz. 100 C. 1 tbsp. 10 C. Thick Gravies tbsp. 3 100 C.
NUTS
Almonds, large 10 100 C. 1 almond 10 C. Brazil, large 2-1/2 100 C. 1
Brazil nut 45 C. Chestnuts, small 20 100 C. 1 chestnut 5 C. Peanuts,
large double 10 100 C. 1 bag 250-300 C. Pecans, large 5 100 C. 1
pecan 20 C. Walnuts, large