FOOD VALUES 



2 73 



made, by the use of which the needs of individual patients can be 

 met. The following, for typhoid patients (enteric fever), is 

 selected from a set of such diet charts prepared by Dr. Frances 

 C. Van Gasken and Dr. Mary P. Rupert for use in the Woman's 

 Hospital of Philadelphia. 



TABLE A 



TABLE B 



From Table B, articles may be selected at discretion. The 

 total calorific value of food for each twenty-four hours should 

 reach the following averages : 



Febrile 

 period 



Proteids. . . . 300 cal. 



Fats 405 cal. Convales- 



Carbohy- 

 drates i>3oo cal. 



cent period 



Proteids. . . . 480 cal. 



Fats 540 cal. 



Carbohy- 

 drates 1,260 cal. 



Total 2,005 cal. 



Total 2, 280 cal. 



