Preventative Dietary For Obesity Foods Allowed
( Originally Published 1921 )
Shellfish and crustaceans: Oysters, clams, scallops, lobster.
Eggs in any form, but not more than two a day.
Meats: Lean red meats; beefsteak, chops, lamb, mutton, veal, chicken,. capon, turkey (without "stuffing" or sauces), sweetbread, lean ham, corned beef, smoked beef. All meats to be eaten sparingly and not oftener than once a day.
Fish: Fresh fish of any kind, except salmon, mackerel, bluefish (as being too rich in fat).
Vegetables: String beans, lettuce, spinach, cress, celery, Brussels sprouts, cauliflower, cabbage, onions, okra, carrots, turnips, parsnips, squash, tomatoes, cucumbers, artichokes, leeks, radishes, cranberries, oyster plant.
Fruits: Oranges, lemons, pears, apricots, peaches, cherries, berries (without sugar and cream), plums, pineapples, apples in any form.
Pickles, spices, condiments, vinegar.
Stale bread or dry toast with two meals only, and in moderate quantity.
Butter, not more than one-fourth ounce a day.
Saccharin in lieu of sugar.
Tea, Coffee, with cream and sugar.
Desserts : Unsweetened gelatin foods, cooked fruits.
1. Do not drink water within an hour or two before or after meals.
2. Eat slowly; masticate thoroughly.
3. Do not have any more than three courses or five kinds of food at any one meal.
4. Eat moderately-not to satisfy.
FOODS FORBIDDEN :
Cereals and Breadstuffs ff s of all kinds, except a little white bread or toast. Gingerbread, crackers, brown bread, corn bread, hominy, outmeal, wheaten grits, shredded wheat, crackers, macaroni, spaghetti, farina, sago, cornstarch, tapioca, muffins.
Fats and Oils: Olive oil, cream, fat bacon, lard.
Desserts: Preserves, puddings, pies, pastry, cake, cakes, sirup, candy and confectionery, fancy desserts of all kinds, nuts, raisins, jams, marmalade.
Game, goose, duck, pork, sausage, patties.
Vegetables: White and sweet potatoes, peas, beans, corn, lima beans, eggplant, beets.
Miscellaneous: Liver, kidneys, marrow, tongue, cheese, terrapin, chowder, milk, chocolate, cocoa, effervescing waters, lemonade, orangeade.
All foods should be cooked simply; twice-cooked or "made-over" dishes should be avoided, as well as all fried foods.
Do not add, in cooking, foods that should be withheld, such as butter, flour, cream, milk and eggs.
The nurse by guiding her patient intelligently can avoid the danger of heart damage during the reduction course.