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Read Ebook: Down the Scale or Up... by Abel Barbara Bauer W W William Waldo Author Of Introduction Etc
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Ebook has 117 lines and 15741 words, and 3 pages
You probably know about calories. There's been a lot of talk about them. In case, however, you still confuse them with vitamins, we point out that a calorie is simply a rather nice word for a measurement of energy. If you weigh too much, you aren't using up calories as fast as you are taking them in.
In case you have vowed to carry this booklet around with you until you have lost such and such a number of pounds--and it might be a good idea--we have gone to considerable pains to make lists of foods with the number of calories in each. We have not counted these calories personally, but somebody with better eyes than ours has, and you may rely on his count.
WORDS TO LADIES OF WILL POWER
If you need to reduce, take your excess weight off gradually by cutting your calories every day. Try eating 500 to 1,000 calories less daily until you discover what it takes to lose the desired amount. Pick your calories to reduce your weight, not your disposition.
This may take some figuring, but remember, this booklet is all about figures anyhow.
THANK YOU for going all this way with us. We hope that you'll find it was well worth the time. If we ever meet you face to face we'll probably exclaim, "Darling, how WELL you look! Haven't you lost some weight?"
UP THE SCALE
The next few pages are written on an ascending scale for those who want to go up, up, UP to Par:
Par in vitality Par in energy Par in good looks
We spoke pretty sternly to a certain Mrs. Plenteous. Now let us give thought to Mrs. Plenteous' sister-under-the-skin-and-bones, Miss Gaunt.
For months Miss Gaunt's overstuffed friends may have fawned on her figure:
FIGURE IT OUT
IT SHOULD BE DONE
Perhaps we've dwelt overmuch on the good looks angle. But surely the right angle on good looks is good health. To be under par is to be caught short on the reserves which, if you have them, do so much to cushion the bumps of hectic modern living, and ward off the illnesses that pounce so gleefully on the tired, the rundown, the undernourished human frame.
IT CAN BE DONE
A wise nutritionist has said, "There are two ways of building up, just as there are two ways of getting rich. One is to cut down on your expenses, the other is to increase your income."
Swallowing is an ordinary mechanical act which almost anybody can perform, providing there is no foreign body in the throat . The hitch is that most people who claim that they can't eat are waiting for appetite to say when. Now your appetite is a fickle counselor and often does not have your best interest at heart. Just look what it does to Mrs. Plenteous! Our advice is this: Ignore it and eat anyhow. Chances are that appetite, surprised and stimulated by regular shipments of body-building food, will come to life and get back on the job.
MRS. PLENTEOUS SHOULDN'T PEEK
The next few pages may be a little hard on Mrs. Plenteous, so we hope she left us on page 20. For from here on in we get just voracious about food. "Help yourself," Miss Gaunt--
NOT to a cup of bouillon--BUT to a brimming bowl of cream soup
NOT to lettuce leaves and lemon juice--BUT to a salad bowl, tangy with cheese and dressing
NOT to a dry rye crisp--BUT to those warm rolls and butter
NOT to just wafers of lean meat--BUT to a thick pork chop sometimes--with gravy
WHO SAID MILK
Milk has many virtues: It adds to the food income without cramming bulk into those small stomachs previously noted. And it is the world's best mixer, combining graciously with hundreds of other foods, enhancing and enriching them.
Consider a few of the forms milk can assume. Every one is a boost for Miss Gaunt as she goes up, up, UP that scale:
Whee! Merely setting down such a list makes us feel as though we'd put on ten pounds. Pardon us while we unhook our stays!
TABLE OF CALORIES
Take your calories in good, reliable, tasty, and health-building foods first. Expand cautiously.
DAIRY PRODUCTS Average Serving Calories
Whole Milk 1 glass 170 Skimmed Milk 1 glass 85 Buttermilk 1 glass 85 Cheese 1 ounce 110 Cottage Cheese, creamed 1/2 cup 120 Cream Cheese 2 tablespoons 110 Cream 2 tablespoons 60 Cream 2 tablespoons 100 Cream 2 tablespoons 50 Half-and-half 1/4 cup 80 Butter 1 tablespoon 100 Ice Cream 1/6 quart 205
VEGETABLES
Lettuce 1/4 head 10 Cabbage 1 cup 25 Celery 2 stalks 5 Carrots 1 medium 20
GREEN VEGETABLES
Cabbage 1/2 cup 20 Greens 1/2 cup 25 Asparagus 1/2 cup 20 Green Beans 1/2 cup 15 Broccoli 1/2 cup 20
ROOT VEGETABLES
Carrots 1/2 cup 20 Beets 1/2 cup 35 Potato 1 medium 100 Potatoes 1/2 cup 120 Potatoes 1/2 cup 120 Sweet Potato 1 medium 180
OTHER VEGETABLES
Tomato 1 medium 25 Tomato Juice 1/2 cup 25 Peas 1/2 cup 65 Corn 1/2 cup 70 Onions 1/2 cup 40 Hubbard Squash 1/2 cup 50
SALADS
Cabbage 1/2 cup 50 Cabbage 1/2 cup 85 Banana-Nut 1/2 cup 260 Mixed Green 1/2 cup 70 Combination 1 medium 40 Perfection 1/2 cup 85 Potato 1/2 cup 185 Waldorf 3 hp. tbsp. 140 Dressing, French 1 tablespoon 60 Dressing, fruit 1 tablespoon 50 Dressing, mayonnaise 1 tablespoon 90 Dressing, boiled 1 tablespoon 30
FRUITS
Apple 1 medium 75 Apple 1 large 200 Apricots 5 medium 80 Banana 1 medium 90 Avocado 1/3 pear 165 Grapefruit 1/2 medium 75 Lemon Juice 1 tablespoon 5 Orange 1 medium 70 Orange Juice 1 cup 110 Peach 1 medium 50 Pear 1 medium 65 Pineapple 3/4 ? slice 45 Raspberries 1/2 cup 35 Prunes 4 large 100 Cantaloupe 1/2 of 5? melon 50
FRUIT
Apricots 3 large halves 100 Cherries 1/2 cup 100 Fruit Cup 1/2 cup 90 Peaches 2 large halves 100 Pineapple 3 1/2 ? x 1/2 ? 50
CREAMED DISHES
Creamed Eggs 1, 1/4 cup sauce 175 Creamed Carrots 1/2 cup 70 Macaroni and Cheese 3/4 cup 350 Cheese Souffle 3/4 cup 150
MEAT, FISH, POULTRY, EGGS
Steak 2? x 3? x 1/2 ? 100 Lamb Chop 1 medium 130 Pork Chop 1 medium 200 Roast Beef 3 3/4 ? x 3 1/2 ? x 1/4 ? 150 Meat Loaf 4? x 2 1/2 ? x 1/2 ? 150 Hamburger 1 medium 200 Beef Hash 3/4 cup 200 Ham 5? x 5? x 1/8 ? 115 Liver 4? x 3? x 1/2 ? 100 Bacon 2-3 Slices 100 Lamb Stew 1 cup 390 Fish 1 medium serv. 100 Salmon 1/3 cup 100 Chicken 1/4 cup 100 Egg 1 75 Egg 1 120
BREAD STUFFS AND CEREALS
Griddle Cakes 2 med. cakes 120 Waffle 1 medium 215 Biscuits 2 small 130 Bread l-ounce slice 75 Cooked Cereal 1/2 cup 70 Muffin 2 3/4 ? diam. 135 Zwieback 3 1/4 ? x 1 1/4 ? x 1/2 ? 35 Corn Bread 2? x 2? x 2? 140 French Toast 4? x 3 3/4 ? x 1/2 ? 150 Rye Wafer 1 small 20 Cracker 2? square 15
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