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is a fraction whose denominator is 100 and whose numerator is the given number of hundredths; thus 6% of a number is 6/100 of that number. The method of figuring the per cent. of foodstuffs in a food material is simple. Milk, for example, has a percentage composition of 3% protein, 4% fat, and 5% sugar. To find the definite amounts of these foodstuffs in 1 ounce of milk it is best to reduce the ounce to grams, since the gram is the unit of measurement generally used. 1 ounce = 28.35 grams In 1 oz. there will be 28.35 x .03 = 0.85 gram protein In 1 oz. there will be 28.35 x .04 = 1.13 grams fat In 1 oz. there will be 28.35 x .05 = 1.41 grams sugar THERMOMETRY There are two scales used in thermometry, the Fahrenheit and the Centigrade. The former is generally used. However, since many of the scientific calculations are made using the Centigrade scale it is wise for the nurse to understand how to translate one to the other. Centigrade has 0 deg. as the freezing point and 100 deg. as the boiling point, while Fahrenheit has 32 deg. as freezing point and 212 deg. as boiling point. To change Fahrenheit to Centigrade it is necessary to subtract 32 from 212 in order to make the freezing points correspond. This would read 212-32 = 180 deg. F. = 100 deg. C; hence a degree Centigrade represents 5/9 of a degree Fahrenheit. To change Centigrade to Fahrenheit it is necessary to remember that every Fahrenheit degree is 9/5 times as large as the Centigrade and the addition of 32 deg. must also be made. For example: Change 105 deg. F. to Centigrade: 105 deg.-32 deg. x 5/9 = 41 deg. C. Change 50 deg. C. to Fahrenheit: 50 deg. x 9/5 + 32 deg. = 90 deg. + 32 deg. = 122 deg. F. FOOTNOTE: [28] "Diseases of Nutrition and Infant Feeding," by Morse and Talbot. CHAPTER V FOOD MATERIALS AND THEIR PREPARATION ~Dairy Products.~--Milk, cream, and other dairy products form such an important part of the invalid dietary that they require especial care in their selection. "Certified Milk" is the safest. This is protected by special inspection. The methods and standards governing the production and distribution of certified milk were adopted by the American Association of Medical Milk Commissions, May 1, 1912. The sanitary condition of the dairy, the cleanliness of the vessels into which the milk is placed, the health of the milkers, and a surety that no member of their family wit
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