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[Also available from BELLCOM] - l}Most programs are relatively self-explanatory; however, some have separate DOCumentation files available. Some BASIC m} programs may contain instructions in their program listings. -To use this great MENU program on your own disks, n}simply copy the file "AUTORUN.SYS" onto your disk. * MENU written by DAVID CASTELL * program on your own disks, ^ CALORIE & NUTRITION GUIDE _________________________ This program was written in BASIC and requires 48K. Itp} was developed for use with an ATARI 825 Printer. Complete the set of instructions below before attempting to use tq}he program. NOTE: TWO SPECIAL WORK DISKS MUST BE PREPARED FIRST, IN ORDER TO RUN THIS PROGRAM! r} INSTRUCTIONS ------------ Format 2 diskettes; name one "CALORIE AND NUTRITION GUIDE" and name the others} "NUTRITION DATA". Write DOS files on the disks. On the "CALORIE AND NUTRITION GUIDE" diskette DUPLICATE these filest} using Option (O) of the DOS menu. AUTORUN.OBJ TITLE CNG.SAV On the NUTRITION DATA diskette DUPLICATE theu}se files using Option (O) of the DOS menu: DATAFILE.1 DATAFILE.2 DATAFILE.3 Select Option (B) from the DOSv} menu. Now complete the following steps, pressing RETURN after each one: 1. Using the "NUTRITION DATA" diskette w}type ENTER "D:DATAFILE.1" 2. When the READY prompt appears insert the "CALORIE AND NUTRITION GUIDE" diskettx}e. 3. Type RUN 4. When the READY prompt appears type NEW. 5. Repeat steps 1 thru 4 two more times, replaciy}ng "D:DATAFILE.1" with "D:DATAFILE.2" and "D:DATAFILE.3" Now return to DOS and insert the "CALORIE AND NUTRITIz}ON GUIDE" diskette. Select Option (E) from the DOS menu and complete the following steps: 6. Change the name of fil{}e "AUTORUN.OBJ" to "AUTORUN.SYS" and the name of file "TITLE" to "MENU". This completes the initial|} preparation. Whenever you want to run the program insert the "CALORIE AND NUTRITION GUIDE" diskette and turn on you}}r ATARI. The diskette "CALORIE AND NUTRITION GUIDE" will now auto- load. INTRO -----~} There are 534 items in the program's data base. Each item has its own "item number" that is used to select the food }or drink you want to analyze. To get a list of "item numbers" use Option 1 of the program and enter numbers 1 thru 5}34. (OR READ THE HANDY DOCUMENTATION FILE "FOODLIST.DOC") This will provide you with the name of each item and its serv}ing size-- ounce, tablespoon, cup, etc. If you prefer, you may order a User's Guide. It contains a complete outli}ne of the foods and drinks used by the program, including their item numbers and serving sizes. A Table of Contents }is also provided to quickly locate the different food categories, and charts are included that depict the various cut}s of meat and how those cuts relate to the serving sizes. Send your check or money order for $10.00 to: Vance} Houston 5000 Inwood Lane Huntsville, Ala. 35811 Don't forget to include the address where the User's Gu}ide should be mailed. PREFACE ------- When using this program, you will undoubtedly not}ice a few peculiarities. First of all, the computer will sometimes print a nutrient value in scientific notation; .0}01 will be printed as 1.0E-03. Also some food items have been abbreviated. This is because the descriptions have be}en limited to 20 characters so that other data may appear on the screen at the same time. An additional description, p}receded by a dash, may appear beside the basic food item. A dash in place of a nutrient value denotes a lack of reli}able data for a nutrient believed to be present in a measurable amount, or in a few cases the data simply was not ava}ilable. While researching the data, some nutrient values were described as a "trace". This means that the nutrient }is present in a very small amount. For use with this program, a trace was defined to be equivalent to .001. Except }for water, the food values shown are the amounts supplied by the edible part of the designated quantity of each product}. Because water content is often helpful in identifying the different forms of food, data for water have been expres}sed as the percentage of the edible part of each food listed. Part or portion refers to the part of a food item that} is potentially edible and customarily eaten even though the product may require cooking or other preparation to ren}der it edible. Information on kinds and proportions of ingredients in formulas for home-prepared food items, changes } in weight between ingredients and prepared foods, and retention of vitamins during the preparation of these foods for }serving is contained in ARS 62-13, "Procedures For Calculating Nutritive Values Of Home-Prepared Foods". Nutrient }values given in the program do not include data from added fat, sugar, sauce, or dressing--unless such items are incl}uded in the listing. Cup measure refers to a standard 8-ounce measuring cup, unless otherwise stated. The Recommend}ed Daily Allowance pertains to adults and children over 4 years of age and corresponds to the U.S. RDA. The Suggeste}d Body Intake pertains to the Recommended Dietary Allowance provided by the National Academy of Sciences, and is based }on age, weight, and sex. You may want to expand the program. For this purpose, "Nutritive Value Of American Foods} In Common Units" will prove most useful. Up to 50 new items can be added, or the existing items can be changed. This} flexibility allows you to customize the program to include those foods consumed regularly by you or your family, but} do not appear in the data. It's best to enter any item numbers in the range of 1 thru 292 before entering any item} numbers in the range of 293 thru 534. For example, enter 17, 120, and 254 before entering 318, 491, and 533. This m}ethod allows the disk drive to run smoother and program execution is faster. I hope you enjoy using this program. }Watch those calories! Good luck and good nutrition. INTRODUCTION ------------ This program can} help you monitor your calorie intake and assess the nutritional value of your daily meals. Four options will provid}e the nutritional quality of a single food item, or several items that comprise a meal. Now you can obtain the amount o}f carbohydrate, sodium, potassium, protein, calcium, phosphorus, iron, vitamin A, thiamin, riboflavin, niacin, vitami}n C, fat, and water contained in a particular serving size. At a glance, you can see the percentage of the recommend}ed daily allowance for each nutrient mentioned above or the percentage of the suggested body intake (SBI) correspondi}ng to your age, weight, and sex. Option l provides calorie and nutrition data for one item at a time. For example,} you cannot get nutrient values for eggs, biscuits, and milk taken together; however, you can get nutrient values for} eggs alone. Unlike option 1, option 2 provides nutrient values for a series of items. For example, you can get the} total nutrient values for eggs, biscuits, and milk taken together. You can also enter the number of servings for ea}ch item. Option 3 is just like option 2 except that you are limited to only one serving per item. Option 4 lets you s}earch the data and print all the items that meet or exceed a specific nutrient value. Option 5 allows a new user to }enter age, weight, and sex data. Option 6 merely ends the program. One last bit of information; when the program pr}ompts you for input, you must press the RETURN key after completing your entry. ACCESSORIES --}--------- Required: ATARI BASIC Language 48K RAM ATARI Disk Drive Optional: ATARI 825 80-Co}lumn Printer (other models will work) SPECIAL NOTATION ---------------- The} following abbreviations are used in the program: ALMON..........almond AMER...........American ASPARG........}.asparagus BRD............bread CHICK..........chicken CHOC...........chocolate CHP............chopped CN}.............canned cp.............cup CRB............crumb ea.............each FASH...........fashion FD}G............fudge FFURT..........frankfurter FR.............frozen FSH............fresh gr.............grams} GRAN...........granules HR.............home recipe iu.............International Units LC.}............low calorie LEAV...........leavened MAYO...........mayonnaise mg.............milligrams MUSHRM...}......mushroom MX.............mix oz.............ounce PD.............powdered PRES...........pressurized } RDA............recommended daily allowance REG............regular SBI............suggested body } intake SL.............slice sl.............slice TBSP...........tablespoon tbsp...........t}ablespoon tsp............teaspoon VEG............vegetable W/O............without RELATED PUBLICATIONS} -------------------- See bibliography. Most publications can be purchased from the Superintendent of Documen}ts, U.S. Government Printing Office, Washington, D.C. 20402. GETTING STARTED --------------- A. }Have your computer turned off. B. Turn on your disk drive. C. When the BUSY light goes out, open the disk} drive door and insert the Calorie and Nutrition Guide diskette with the label in the lower right-han}d corner nearest you. (Use disk drive 1 if you have more than one drive). D. Turn on your computer. NOTE:} If you plan to use a Printer, make sure it is turned on and the Online/ Local switch is set to } online. The ATARI 850 Interface Module must also be on if required. The first display screen }looks like this: -----------NOW LOADING----------- CALORIE AND NUTRITION GUIDE (C) 1983 V & L ENT}ERPRISES When the loading process is complete (it takes approximately l minute) the first prompt appears. WHAT} IS YOUR AGE IN YEARS? To help illustrate the operation of the program let's assume that the user is female, 31 year}s of age, and weighs 130 pounds. Therefore, enter 31 and press RETURN. WHAT IS YOUR AGE IN YEARS? WHAT IS YOUR }WEIGHT IN POUNDS? Notice that the next prompt requests the weight of the person for which data is desired. Enter 13}0 and press RETURN. At this point the next step in the program is determined by the age that was entered. Any age }less than 11 years (.5, 3, 6, etc.) brings the main menu to the screen; otherwise the next prompt appears. WHAT IS }YOUR AGE IN YEARS? WHAT IS YOUR WEIGHT IN POUNDS? WHAT IS YOUR SEX (M/F)? An M, for male, brings the main menu to} the screen. An F, for female, brings the next prompt to the screen. Type F and as usual press RETURN. WHAT IS YO}UR AGE IN YEARS? WHAT IS YOUR WEIGHT IN POUNDS? WHAT IS YOUR SEX (M/F)? ARE YOU PREGNANT (Y/N)? Y designates Yes} and N designates No. Type N. WHAT IS YOUR AGE IN YEARS? WHAT IS YOUR WEIGHT IN POUNDS? WHAT IS YOUR SEX (M/F)?} ARE YOU PREGNANT (Y/N)? ARE YOU NURSING (Y/N)? Type N. After answering the last prompt the main menu appears.} MAIN MENU --------- To exit your current option, enter 0 for the item number or selection.} OPTIONS 1 SINGLE ITEMS 2 MULTIPLE ITEMS AND SERVINGS 3 MULTIPLE ITEMS, SINGLE SERVINGS 4 NUTRIENT VA}LUES 5 NEW USER 6 END Enter option number: ? At this point we will begin our discussion of the various o}ptions, beginning with option 1. OPTION 1/SINGLE ITEMS --------------------- Look at the main menu agai}n. Enter the appropriate number (in this case 1) located to the left of each option and shown in inverse video. T}he next line to appear on the screen is: Hard copy? (Y/N): ? If you have an ATARI 825 80-Column Printer and would} like a printed copy of the data, type Y, otherwise type N. To stop the printer ahead of time and return to the main} menu, press the C key. The next screen looks like this: OPTION 1 Enter item number and press RETURN. ?} Now look at the Food and Drink Outline. Locate beef heart under the Variety and Luncheon Meats heading and type t}he corresponding item number--in this case 241. ITEM 241 BEEF HEART SERVING SIZE 3 oz TOTAL %}RDA %SBI CALORIES 159 WATER 61.3 % FAT 4.8 gr CARBOHYDRATE .6 gr SODIUM 87 mg PO}TASSIUM 198 mg PROTEIN 26.7 gr 59.3 60.7 CALCIUM 6 mg 0.6 0.8 PHOSPHORUS 153 mg 15.3 } 19.1 IRON 5.1 mg 28.3 28.3 VITAMIN A 30 iu 0.6 0.8 THIAMIN .21 mg 14 21 RIBOFLAVIN} 1.05 mg 61.8 87.5 NIACIN 6.6 mg 33 50.8 VITAMIN C .003 mg 0 0 Enter next item.?} Referring to the Food and Drink Outline once again, locate coconut under the Nuts heading and enter item number 282}. ITEM 282 COCONUT-NOT PACKED SERVING SIZE .25 cp TOTAL %RDA %SBI CALORIES 69 WATER } 50.9 % FAT 7.05 gr CARBOHYDRATE 1.87 gr SODIUM 4.5 mg POTASSIUM 51.25 mg PROTEIN } .7 gr 1.6 1.6 CALCIUM 2.5 mg 0.3 0.3 PHOSPHORUS 19 mg 1.9 2.4 IRON .35 mg 1.9 }1.9 VITAMIN A 0 iu 0 0 THIAMIN .01 mg 0.7 1 RIBOFLAVIN .005 mg 0.3 0.4 NIACIN .}1 mg 0.5 0.8 VITAMIN C .5 mg 0.8 0.8 Enter next item.? Let's move on to option 2 so enter 0}. OPTION 2/MULTIPLE ITEMS AND SERVINGS --------------------------- From the main menu we must enter nu}mber 2. Next answer the prompt for a hard copy with Y or N. If you type Y the next line to appear on the screen is:} Enter name: ? Type your name, up to 16 characters, and press RETURN. The next line to appear is: En}ter day, month, day number: ? ? ? The prompts will appear in the lower-left corner of the screen. Abbrev}iations are acceptable for the day and month. Type Saturday and press RETURN. Next type January and press RETURN. No}w type 1 and press RETURN. The hard copy will show the date as Saturday January 1. If you do not want your name and} the date to appear on the hard copy, simply press the RETURN key in response to each prompt. Press the C key to sto}p the printer ahead of time and return to the main menu; however, the printer can only be interrupted once it begins }printing the TOTAL nutrient values. The first screen for option 2 looks like this: OPTION 2 Enter item number an}d press RETURN. ? Let's consider a breakfast meal consisting of scrambled eggs, homemade biscuits, and whole } milk. First refer to the Food and Drink Outline to determine the item number for scrambled eggs. This number happens} to be 274. Type 274 and press RETURN. SERVING CALORIE #274 SCRAMBLED EGG HOW MANY? Now we must decid}e how many scrambled eggs we are going to eat. Type 2 in response to the prompt HOW MANY. SERVING CALORIE #274} SCRAMBLED EGG 2 ea 190 #? Notice the prompt on the left side of the screen (#?). This indicates that }the computer is ready for a new item number. Type 34 which corresponds to homemade biscuits. SERVING CALORIE #2}74 SCRAMBLED EGG 2 ea 190 #34 BISCUIT-HR HOW MANY? Because we are very hungry type 3. SER}VING CALORIE #274 SCRAMBLED EGG 2 ea 190 #34 BISCUIT-HR 3 ea 309 #? Our last breakfas}t item is whole milk. This time you determine the appropriate item number. After you type the item number the scree}n should look like this: SERVING CALORIE #274 SCRAMBLED EGG 2 ea 190 #34 BISCUIT-HR 3 ea } 309 #294 WHOLE MILK HOW MANY? One serving of milk is all that we want so type 1. SERVING CALORIE} #274 SCRAMBLED EGG 2 ea 190 #34 BISCUIT-HR 3 ea 309 #294 WHOLE MILK 1 cp 1}59 #? Now that our breakfast selection is complete we want to know just how nutritious this meal really is. Typ}e 0 for the next item number. TOTAL %RDA %SBI CALORIES 658 FAT 37.06 gr CARBOHYDRA}TE 53.14 gr SODIUM 957 mg POTASSIUM 620 mg PROTEIN 26.72 gr 59.4 60.7 CALCIUM 484 mg 48.4 60}.5 PHOSPHORUS 568 mg 56.8 71 IRON 3.16 mg 17.6 17.6 VITAMIN A 972 iu 19.4 24.3 THIAMIN 0.}328 mg 21.9 32.8 RIBOFLAVIN 0.902 mg 53.1 75.2 NIACIN 1.784 mg 8.9 13.7 VITAMIN C 2.263 mg 3.8 3.8} Notice that the totals have been tabulated for each category. For example, our breakfast meal provides a total of 26}.72 grams of protein, or 59.4% of the recommended daily allowance and 60.7% of the suggested body intake. The %RDA c}olumn will never show more than 100% even if the nutrient value exceeds the RDA. After you examine the data, press } any key and the program returns to the main menu. Keep in mind that we could have entered as many items as needed. W}e only used three items for demonstration purposes. OPTION 3/MULTIPLE ITEMS, SINGLE SERVINGS ----------------}--------------- Option 3 is basically like Option 2. The screen format and operation are the same with one exceptio}n, the number of servings is always one. The prompt that says "HOW MANY" has been deleted so you only need to enter th}e item numbers. Here is what the screen looks like after entering scrambled eggs, homemade biscuits, and whole milk.} After you enter whole milk don't forget to enter 0. TOTAL %RDA %SBI CALORIES 357 FAT } 20.38 gr CARBOHYDRATE 26.17 gr SODIUM 452 mg POTASSIUM 469 mg PROTEIN 16.56 gr 36.8 37.6 CALCIUM } 369 mg 36.9 46.1 PHOSPHORUS 373 mg 37.3 46.6 IRON 1.43 mg 7.9 7.9 VITAMIN A 661 iu 13.2 16.}5 THIAMIN 0.169 mg 11.3 16.9 RIBOFLAVIN 0.626 mg 36.8 52.2 NIACIN 0.742 mg 3.7 5.7 VITAMIN C 2.131} mg 3.6 3.6 Observe how these values differ from those in option 2. When you are ready for option 4, press any }key and the main menu appears.hese values differ from those in option 2. When you are ready for option 4, press any  Continued... OPTION 4/NUTRIENT VALUES ------------------------ With this option we can search the data a }nd print all the items that meet or exceed a specific nutrient value. We can only consider one nutrient at a time, b }ut the nutrient value we use for comparison with the data can be any number we wish. A good comparison value would be  }the recommended daily allowance of the nutrient under consideration. This way we have a list of all items that provid }e the RDA corresponding to that nutrient. A minimum of 4 1/2 minutes is required for a complete search. Type 4 for  }option 4. Now then, if we type Y meaning that we want a hard copy of the data, the printer will print each and every } item that meets or exceeds the comparison value. The list may be quite lengthy; therefore, press the C key to stop th}e printer ahead of time and return to the main menu. The first screen shows the menu for option 4 and tells us to }enter a nutrient number. OPTION 4 1 FAT 2 CARBOHYDRATE 3 SODIUM 4 POTASSIUM 5 PROTEIN 6 }CALCIUM 7 PHOSPHORUS 8 IRON 9 VITAMIN A 10 THIAMIN 11 RIBOFLAVIN 12 NIACIN 13 VITAMIN C Enter nutrient nu}mber & press RETURN. ? Let's select Vitamin A by entering 9. The next line to appear on the screen is: Enter }comparison value & press RETURN. ? Type 2500 which is 50% of the RDA for vitamin A. At this point one of two thin}gs happen next; if a hard copy was selected the screen clears and the data search begins, or the next line to appear }on the screen is: Scroll or block data? (S/B): ? If the above line appears we have two choices that determine ho}w the data will be printed to the screen. Scroll means as the screen fills up, each new line will appear at the bott}om of the screen while the top line moves off the screen. Block means the data will appear in groups of 18 or 19 lin}es, and you must press any key to continue the data search. The advantage of block data is that you have more time t}o study the screen. Type S for scroll or B for block and press RETURN. This is what the final screen looks like if }you selected scroll data or decided on a hard copy. BEET GREENS .5 cp 3700 CARROT-COOKED .5 cp 8140} . . . . . . . . . . .} . WATERMELON-WEDGE 1 ea 2680 APRICOTS-COOKED .5 cp 3750 Enter 0 for menu. Enter -1 t}o stay. Make selection. ? Here are the first and last screens if you selected block data. First screen:} VITAMIN A (iu) Compared to 2500 PUMPKIN PIE 1 sl 2810 SWEET POTATO PIE 1 sl 2730 . } . . . . . . . . . . . MUSTARD GRE }ENS .5 cp 4500 PUMPKIN .5 cp 7840 Last screen: VITAMIN A (iu) Compared to 2500 SPINACH !} .5 cp 8200 WINTER SQUASH-BAKED .5 cp 4305 . . . . . . . "} . . . . . WATERMELON-WEDGE 1 ea 2680 APRICOTS-COOKED .5 cp 37#}50 Enter 0 for menu. Enter -1 to stay. Make selection. ? When the search is complete w$}e can return to option 4 or to the main menu. For now let's stay with option 4. Type -1 and press RETURN. This tim%}e select Thiamin (nutrient number 10) and use a comparison value of 1. After the search is complete the final screen&} looks like this: THIAMIN (mg) Compared to 1 Enter 0 for menu. Enter -1 to stay. Make sel'}ection. ? Notice that not a single item provided at least 1 milligram of thiamin. To move on to option 5 type 0 an(}d press RETURN. OPTION 5/NEW USER ----------------- This option makes it convenient to enter new )}age, weight, and sex data in the event that someone else uses the program. It is not necessary to run the program ag*}ain. The main menu will reappear after the new data is entered. OPTION 6/END ------------ As+} you might expect, this option ends the program. The screen clears and the computer returns to the READY state. ,} ERROR MESSAGES -------------- See table 1. If you make an input error the appropriate error message -}appears on the screen followed by the previous line. To recover, simply type the corrected response. In the special.} case of entering an item number not included in the program, say 634, you get error code 166 or error code 9. To r/}ecover type RUN. ERROR MESSAGE: ------------- "ENTRY MUST BE A NUMBER, 1 THRU 6" Don't enter a number greater th0}an 6 or less than 1. ERROR MESSAGE: ------------- "MUST ENTER Y OR N" Yes and No are also OK. ERROR MESSAGE:1} ------------- "ENTRY MUST BE A POSITIVE NUMBER" Negative numbers and letters are not allowed. ERROR MESSAGE: -2}------------ "ENTRY MUST BE A POSITIVE NUMBER, 1 THRU 13" Don't enter a number greater than 13 or less than 1. E3}RROR MESSAGE: ------------- "ENTRY MUST BE 0" Only 0 is acceptable. ERROR MESSAGE: ------------- "MUST ENTER 4}S OR B" Only S and B are acceptable, no other letters. ERROR MESSAGE: ------------- "MUST ENTER M OR F" Male 5}and Female also OK. ERROR MESSAGE: ------------- "ENTRY MUST BE 0 OR -1" Only 0 and -1 are acceptable. ERROR ME6}SSAGE: ------------- "MAKE SURE PRINTER IS ON" Check the On/Off switch, Online/ Local switch, and the Interface M7}odule. TABLE 1 ------- NOTE: If you're using a printer and the program stalls for an e8}xtended period, check the Online/Local switch. There is a short delay if the printer is not on, this allows you to r9}ead the error message. A much longer delay indicates that the Online/Local switch is not set properly. AD:}DING NEW ITEMS ---------------- The program can handle 584 food and drink items. This means that 50 new ite;}ms may be added to the program. The following is a list of variables and their meaning. FOOD$ any food or drink <}item SER$ the number of servings X$ type of serving, slice, cup, etc. CAL$ amount o=}f calories W$ percentage of water F$ amount of fat CAR$ amount of carbohydrate SO$ a>}mount of sodium POT$ amount of potassium PR$ amount of protein CA$ amount of calcium PHO$ ?} amount of phosphorus IR$ amount of iron A$ amount of vitamin A TH$ amount of thiamin RIB@}$ amount of riboflavin NI$ amount of niacin C$ amount of vitamin C READ and DATA statements arA}e used for program changes. Study figure 1. Each variable in the read statement corresponds to one, and only one enB}try in the data statement. The nutrient values must appear in the proper order for each data statement, and only oneC} data statement per food or drink item. The line number for the very first new item will be 2535 and will increase bD}y 1 each time another new item is added. The last three digits of the data statement line number correspond to the iE}tem number. For example, line number 2193 provides nutrient values for item number 193. First of all, using option F}O from the DOS Menu and two diskettes containing only the DOS files (one diskette labeled Calorie and Nutrition GuideG} and one diskette labeled Nutrition Data), duplicate the following files to the appropriate diskette. Calorie and H} Nutrition Data Nutrition Guide diskette diskette AUTORUN.SYS DATAFILE.1 MENU DATAFILE.2 CI}NG.SAV DATAFILE.3 Now complete the following steps. 1. Select option B from the DOS Menu. 2. Using thJ}e backup Nutrition Data diskette type ENTER "D:DATAFILE.1" and press RETURN 3. When the READY prompt appearK}s insert the backup Calorie and Nutrition Guide diskette. 4. Type RUN and press RETURN. 5. When the READY proL}mpt appears type NEW and press RETURN. 6. Repeat steps 2 thru 5 two more times, replacing ENTER "D:DATAFILEM}.1" with ENTER "D:DATAFILE.2" and ENTER "D:DATAFILE.3" The backup diskettes are now complete. To demonstraN}te adding a new item to the program, use the backup diskettes and data from figure 1. 1. Type NEW and press RETURN.O} 2. Using the Nutrition Data diskette type ENTER "D:DATAFILE.2" 3. When the READY prompt appears LIST linP}e 30 to the screen. 4. Change the last number in line 30 to 535. Increase this number by 1 for each new item Q} added to the program. 5. Now type the following as a separate line: 2535 DATA ANY,2,cp,1,2,3,4,5, 6,7,8,9R},10,11,12,13,-,0 Do not place a comma after 0! 6. Type LIST "D:DATAFILE.2" 7. When the READY prompt appears, S}replace the Nutrition Data diskette with the Calorie and Nutrition Guide diskette. 8. Type RUN 9. After theT} READY prompt appears, type RUN "D:CNG.SAV" 10.When you see the main menu select option 1 and enter item U}number 535. Note that you entered 535 and not 2535. Since this was just a demonstration, your first new item shoulV}d be line number 2535 (this would be item number 535). Remember, the last number in line 30 of DATAFILE.2 must agree wW}ith the total number of items in the program. If you enter an item number that is not in the program, you get error X}code 166, or error code 9. Should you want to replace or modify an existing item complete the following steps. 1Y}. Type NEW and press RETURN. 2. Place the Nutrition Data diskette in your disk drive. 3. If the item number is witZ}hin the range of 1 thru 292, type ENTER "D:DATAFILE.1" If the item number is within the range of 293 thr[}u 534, type ENTER "D:DATAFILE.2" 4. When the READY prompt appears list the item to the screen. For example\}, if you want item 6 type LIST 2006. If you want item 47 type LIST 2047. For item 324 type LIST 2324. A 2 ]} must precede each item number and the number must contain 4 digits. 5. Now make the modifications as de^}sired. You may want to change a nutrient value, the number of servings, or the kind of serving from teaspoo_}n to tablespoon. You can even use an entirely new food item to replace the old one. Don't forget RETURN`}. 6. Type LIST "D:DATAFILE.1" or "D:DATAFILE.2" depending upon which file you are using. 7. When the READY pa}rompt appears replace the Nutrition Data diskette with the Calorie and Nutrition Guide diskette. 8. Type RUb}N 9. After the READY prompt appears type RUN "D:CNG.SAV" 10.When you see the main menu select option 1 and enc}ter the item number. Please be advised that changing the type of serving (cup, slice, ounce, etc.) may change thd}e nutrient values. The publication "Nutritive Value of American Foods In Common Units" can provide nutrient values fe}or new food and drink items, and alternate nutrient values for a different type of serving. Don't forget to check thf}e food packaging; sometimes you can find nutrition data there. SUGGESTED USES -------------- ag}) Plan your meals days in advance. Assure yourself of a balanced diet or that your family is receiving the proper nq}b%DOS SYSb*)DUP SYSb SAUTORUN SYSb_HELP DOCboDIET1 DOCb}DIET2 DOCb{FOODLISTDOCourishment. A printer makes it easy to spot poor eating habits and trends that you may want to change. b) At the er}nd of each day, determine if you have exceeded your daily calorie limit. Better yet, plan your meals the day before,s} and then stick with the plan. c) Make daily copies of the evening meal and post it on the bulletin board. When tht}e kids come home from school and dad comes home from work they won't have to ask, "What's for dinner?" This is an excu}ellent way to get the kids thinking about nutrition and to recognize which foods are especially good for them. d) Sv}uppose your doctor has advised you to increase your "iron" consumption. Select option 4 and enter nutrient number 8.w} Enter 18 for the comparison value which is the recommended daily allowance for iron. The screen will display all ix}tems that supply at least 18 milligrams of iron. Make extensive use of these items and your doctor will be very pleasey}d. e) Suppose your doctor has advised you to cut back on salt consumption. Using option 4 enter nutrient number 3.z} Enter the comparison value (an amount low enough to keep your sodium level to a minimum). The list of items printe{}d on the screen should be avoided, since they all meet or exceed the comparison value. Your doctor should be able to|} provide you with a safe sodium level to use as a comparison value. f) A recipe for roundcake has been handed down }}for generations and you want to know just how nutritious it is, not to mention the number of calories. Select option~} 2 and enter all recipe items. Be careful to enter the proper number of servings for each item. When done, enter 0 }for the last item number. If you don't use a printer write down all nutrient data. Since you can't eat an entire roun}dcake by yourself, you must divide it into 8 pieces. In order to get the nutrient values and calories for just one p}iece, or slice, you must divide the previous data by 8. Now you can make roundcake a permanent part of the program }(see the section on adding new items) and use roundcake as you would other food or drink items. g) As president of th}e local exercise and calorie counting club, you want to provide food menus for each member to follow. Since some mem}bers must lose more weight than others, use the program to design a series of meals that are tailor-made for each mem}ber. OPTION SUMMARY -------------- Press RETURN after each entry. To select an item refer to the} Food and Drink Outline and determine the item's corresponding item number. This number tells the computer which f}ood or drink you want. To exit any option the entry must be 0. To stop the printer ahead of time, simply press the }C key. BIBLIOGRAPHY ------------Adams, C. E.1975.Nutritive Value of American FoodsIn Common }Units.U.S. Department of Agriculture. Agriculture Handbook No. 456Watt, B. K., and Merrill, A. L.1963.Composition of }Foods - Raw,Processed, Prepared.U.S. Department of Agriculture.Agriculture Handbook No. 8Page, L., and Raper, N.1981}Calories and Weight.U.S. Department of Agriculture. Agriculture Bulletin No. 364Adams, C. F., and Fincher, L. J.1966P}rocedures for CalculatingNutritive Values of Home-PreparedFoods.U.S. Department of Agriculture.ARS 62-13National Acade}my of Sciences1980Recommended Dietary Allowances.9th EditionU.S. Department of Agriculture.ARS 62-13National AcadeB +++++++++++++++++++++++++++++++++ + + + CALORIE AND NUTRITION GUIDE + + FOOD &} DRINK LISTING + + + +++++++++++++++++++++++++++++++++ The program lists 534 food }and drink items. Each item has its own "ITEM NUMBER" that is used to select the food or drink you want to analyze. } Keep a printout of this food and drink list handy when you use the program. If you do not have a printer, then run thr}ough this listing and write down the numbers and names of the foods you wish to analyze or which you commonly use.} The following is a complete listing of all food and drink items, giving the "ITEM NUMBER", NAME, and the SERVING SIZE}:1. APRICOT NECTAR ,.5 cp2. CRANBERRY JUICE ,.5 cp3. GRAPE DRINK ,.5 cp4. LEMONADE ,.5 cp5. ORANGE-APRICOT JUICE ,.5 c}p6. PEACH NECTAR ,.5 cp7. PEAR NECTAR ,.5 cp8. PINEAPPLE-GRAPEFRUIT ,.5 cp9. PINEAPPLE-ORANGE ,.5 cp10. COLA ,8 oz11. C}OLA ,12 oz12. FRUIT FLAVORED DRINK ,8 oz13. FRUIT FLAVORED DRINK ,12 oz14. GINGER ALE ,8 oz15. GINGER ALE ,12 oz16. ROOT} BEER ,8 oz17. ROOT BEER ,12 oz18. BEER ,8 oz19. BEER ,12 oz20. LIQUOR 80 PROOF ,1.5 oz21. LIQUOR 86 PROOF ,1.5 oz22.} LIQUOR 90 PROOF ,1.5 oz23. LIQUOR 100 PROOF ,1.5 oz24. TABLE WINE ,3.5 oz25. DESSERT WINE ,3.5 oz26. CRACKED WHEAT BRE}AD ,1 sl27. RAISIN BREAD ,1 sl28. AMERICAN RYE BREAD ,1 sl29. WHITE BREAD-REG SL ,1 sl30. WHITE BREAD-THIN SL ,1 sl31. W}HITE BREAD-FIRM ,1 sl32. WHOLE WHEAT BRD-SOFT ,1 sl33. WHOLE WHEAT BRD-FIRM ,1 sl34. BISCUIT-HR ,1 ea35. BISCUIT-MIX ,1 e}a36. PLAIN MUFFIN ,1 ea37. BLUEBERRY MUFFIN ,1 ea38. BRAN MUFFIN ,1 ea39. CORN MUFFIN ,1 ea40. ROLL-HAMBURGER FFURT ,1 e}a41. HARD ROLL ,1 ea42. PLAIN ROLL-PAN ,1 ea43. SWEET ROLL ,1 ea44. BUTTER CRACKER ,1 ea45. CHEESE CRACKER ,1 ea46. GRA}HAM CRACKER ,2 ea47. MATZO CRACKER ,1 ea48. OYSTER CRACKER ,10 ea49. PILOT CRACKER ,1 ea50. RYE CRACKER ,2 ea51. SALTINE} CRACKER ,4 ea52. CORNBREAD-HR ,1 ea53. CORNBREAD-MIX ,1 ea54. DANISH PASTRY-PLAIN ,1 ea55. PLAIN PANCAKE-MIX ,1 ea56. B}UCKWHEAT PANCAKE-MX ,1 ea57. PLAIN PANCAKE-HR ,1 ea58. BREADCRUMBS-GRATED ,.5 cp59. VIENNA BREAD STICK ,1 ea60. SPOONBREA}D ,.5 cp61. WAFFLE ,1 ea62. BRAN FLAKES ,.8 cp63. RAISIN BRAN ,.67 cp64. PUFFED CORN ,1 cp65. SHREDDED CORN ,1.2 cp66. }CORN FLAKES-PLAIN ,1.2 cp67. CORN FLAKES-SWEET ,.67 cp68. COOKED FARINA ,.75 cp69. PUFFED OATS-PLAIN ,1.2 cp70. PUFFED OA}TS-SWEET ,.8 cp71. OATMEAL-ROLLED OATS ,.75 cp72. RICE FLAKES ,1 cp73. PUFFED RICE ,2 cp74. RICE-SWEETENED ,.67 cp75. SH}REDDED RICE ,1.1 cp76. PUFFED WHEAT-PLAIN ,1.8 cp77. PUFFED WHEAT-SWEET ,.8 cp78. ROLLED WHEAT-COOKED ,.75 cp79. SHREDD}ED WHEAT-PLAIN ,1 oz80. WHEAT FLAKES ,1 cp81. CORN GRITS-DEGERMED ,.75 cp82. PLAIN MACARONI-COOK ,.75 cp83. MACARONI & CH}EESE-HR ,.5 cp84. MACARONI & CHEESE-CN ,.5 cp85. COOKED NOODLES ,.75 cp86. COOKED RICE-INSTANT ,.75 cp87. PLAIN SPAGHETTI}-COOK ,.75 cp88. COOKED SPAGHETTI-HR ,.75 cp89. COOKED SPAGHETTI-CN ,.75 CP90. SPAGHETTI-MEATBALLS ,.75 cp91. SPAGHETTI-M}EATBALLS ,.75 cp92. TOASTED WHEAT GERM ,1 tbsp93. ANGELFOOD CAKE-MIX ,1 sl94. BOSTON CREAM PIE-HR ,1 sl95. CHOCOLATE CAKE}-MIX ,1 sl96. DARK FRUITCAKE-HR ,1 sl97. GINGERBREAD-MIX ,1 sl98. PLAIN CAKE W/O ICING ,1 sl99. PLAIN CUPCAKE-HR ,1 ea10}0. PLAIN CAKE & ICING ,1 sl101. PLAIN CUPCAKE-ICING ,1 ea102. POUND CAKE-OLD FASH ,1 sl103. SPONGE CAKE ,1 sl104. CARAMEL}S ,3 ea105. BUTTERSCOTCH ,1 oz106. MILK CHOCOLATE-SWEET ,1 oz107. MILK CHOCOLATE-ALMON ,1 oz108. CHOCOLATE MINTS ,1 oz10}9. CANDY CORN ,1 oz110. MINTS ,1 oz111. VANILLA FUDGE-PLAIN ,1 oz112. CHOCOLATE FUDGE ,1 oz113. VANILLA FUDGE-NUTS ,1 oz}114. CHOCOLATE FUDGE-NUTS ,1 oz115. GUMDROPS ,1 oz116. HARD CANDY ,1 oz117. JELLYBEANS ,1 oz118. MARSHMALLOWS ,4 ea119. }PEANUT BRITTLE ,1 oz120. CHOC CHIP-COOKY ,1 ea121. FIG BAR ,1 ea122. SANDWICH COOKY ,1 ea123. SUGAR COOKY-HR ,1 ea124. V}ANILLA WAFER ,1 ea125. APPLE PIE ,1 sl126. BLUEBERRY PIE ,1 sl127. CHERRY PIE ,1 sl128. CHOCOLATE MERINGUE ,1 sl129. COC}ONUT CUSTARD PIE ,1 sl130. PLAIN CUSTARD PIE ,1 sl131. LEMON MERINGUE PIE ,1 sl132. MINCE PIE ,1 sl133. PEACH PIE ,1 sl1}34. PECAN PIE ,1 sl135. PUMPKIN PIE ,1 sl136. RAISIN PIE ,1 sl137. SWEET POTATO PIE ,1 sl138. STRAWBERRY PIE ,1 sl139. B}ITTERSWEET CHOC ,1 oz140. SEMISWEET CHOCOLATE ,1 oz141. CHOCOLATE SYRUP-THIN ,1 tbsp142. CHOCOLATE SYRUP-FDG ,1 tbsp143. }CRANBERRY SAUCE ,1 tbsp144. HONEY ,1 tbsp145. JAM-PRESERVES ,1 tbsp146. JELLY-MARMALADE ,1 tbsp147. MOLASSES ,1 tbsp148.} SYRUP-TABLE BLENDS ,1 tbsp149. SUGAR-GRANULATED ,1 tsp150. APPLE BETTY ,.5 cp151. BREAD PUDDING ,.5 cp152. BROWNIE-HOME }RECIPE ,1 ea153. BAKED CUSTARD ,.5 cp154. RICE PUDDING-RAISINS ,.5 cp155. PLAIN GELATIN ,.5 cp156. GELATIN WITH FRUIT ,.5} cp157. ICE CREAM-REGULAR ,.5 cp158. ICE CREAM-RICH ,.5 cp159. ICE MILK-HARDENED ,.5 cp160. ICE MILK-SOFT ,.5 cp161. PRU}NE WHIP-BAKED ,.5 cp162. PUDDING-VANILLA ,.5 cp163. PUDDING-CHOCOLATE ,.5 cp164. PUDDING-RENNET TYPE ,.5 cp165. PUDDING-T}APIOCA ,.5 cp166. SHERBET ,.5 cp167. REGULAR BUTTER-1 PAT ,1 ea168. REGULAR BUTTER-TBSP ,1 tbsp169. MARGARINE-WHIPPED ,1 }tbsp170. COOKING FAT-VEG ,1 tbsp171. COOKING FAT-LARD ,1 tbsp172. BLUE CHEESE DRESSING ,1 tbsp173. FRENCH DRESSING ,1 tbs}p174. HOME COOKED DRESSING ,1 tbsp175. ITALIAN DRESSING ,1 tbsp176. MAYONAISE ,1 tbsp177. MAYONAISE TYPE ,1 tbsp178. RUS}SIAN DRESSING ,1 tbsp179. THOUSAND ISLAND ,1 tbsp180. FRENCH DRESSING-LC ,1 tbsp181. ITALIAN DRESSING-LC ,1 tbsp182. THOU}SAND ISLAND-LC ,1 tbsp183. SALAD OIL ,1 tbsp184. CREAM-HALF AND HALF ,1 tbsp185. CREAM-HALF AND HALF ,1 cp186. CREAM-LIGH}T ,1 tbsp187. CREAM-LIGHT ,1 cp188. SOUR CREAM ,1 tbsp189. WHIPPED CREAM-HEAVY ,1 tbsp190. WHIPPED CREAM-LIGHT ,1 tbsp19}1. IMITATION CREAMER-FR ,.5 oz192. IMITATION CREAMER-PD ,1 tsp193. SOUR DRESSING ,1 tbsp194. WHIPPED TOPPING-PRES ,1 tbsp}195. WHIPPED TOPPING-FR ,1 tbsp196. WHIPPED TOPPING-PD ,1 tbsp197. BEEF & VEGETABLE-CN ,1 cp198. BEEF & VEGETABLE-HR ,1 cp}199. BEEF POTPIE ,1 ea200. CHILI CON CARNE-BEAN ,.5 cp201. CHILI CON CARNE ,.5 cp202. CORNED BEEF ,3 oz203. CORNED BEEF }HASH ,3 oz204. DRIED BEEF-CHIPPED ,.33 cp205. DRIED BEEF-CREAMED ,.5 cp206. HAMBURGER-REGULAR ,3 oz207. HAMBURGER-LEAN ,3} oz208. OVEN ROAST-FAT CUTS ,3 oz209. OVEN ROAST-FAT CUTS ,3 oz210. OVEN ROAST-LEAN CUTS ,3 oz211. OVEN ROAST-LEAN CUTS ,}3 oz212. POT ROAST-LEAN & FAT ,3 oz213. POT ROAST-LEAN ,3 oz214. STEAK-FAT CUTS ,3 oz215. STEAK-FAT CUTS ,3 oz216. STEAK}-LEAN CUTS ,3 oz217. STEAK-LEAN CUTS ,3 oz218. VEAL CUTLET ,3 oz219. VEAL ROAST ,3 oz220. LAMB-FAT LOIN CHOP ,3 oz221. L}AMB-LEAN LOIN CHOP ,3 oz222. LAMB-FAT LEG ,3 oz223. LAMB-LEAN LEG ,3 oz224. LAMB-FAT SHOULDER ,3 oz225. LAMB-LEAN SHOULDE}R ,3 oz226. BACON-THIN SLICE ,2 sl227. BACON-MEDIUM SLICE ,2 sl228. CANADIAN BACON ,1 sl229. PORK CHOP-FAT CUT ,3 oz230.} PORK CHOP-LEAN CUT ,3 oz231. HAM-FAT CUTS ,3 oz232. HAM-LEAN CUTS ,3 oz233. PORK ROAST-FAT CUTS ,3 oz234. PORK ROAST-LEA}N CUTS ,3 oz235. BOLOGNA ,2 oz236. BRAUNSCHWEIGER ,2 oz237. LINK SAUSAGE ,4 ea238. SAUSAGE PATTY ,2 ea239. SALAMI ,2 oz}240. VIENNA SAUSAGE ,2 oz241. BEEF HEART ,3 oz242. BEEF LIVER ,3 oz243. BEEF TONGUE ,3 oz244. FRANKFURTER-COOKED ,1 ea24}5. BOILED HAM ,2 oz246. DEVILED HAM ,2 oz247. CHICKEN-BROILER ,.5 ea248. FRIED CHICKEN-BREAST ,.5 ea249. FRIED CHICKEN-TH}IGH ,1 ea250. FRIED CHICKEN-LEG ,1 ea251. CHICKEN-CANNED ,.5 cp252. CHICKEN POTPIE-HR ,1 ea253. TURKEY-LIGHT MEAT ,3 oz2}54. TURKEY-DARK MEAT ,3 oz255. BLUEFISH-BAKED ,3 oz256. CLAMS-CANNED ,3 oz257. CLAMS-RAW ,3 oz258. CRABMEAT-COOKED ,3 oz}259. FISH STICKS ,3 ea260. HADDOCK-FRIED ,3 oz261. MACKEREL-BROILED ,3 oz262. MACKEREL-CANNED ,3 oz263. OCEAN PERCH-FRIED} ,3 oz264. OYSTERS ,.5 cp265. SALMON-COOKED ,3 oz266. SALMON-CANNED ,3 oz267. SARDINES-CANNED ,3 oz268. SHRIMP-CANNED ,3} oz269. TUNAFISH-CANNED ,3 oz270. EGG-FRIED ,1 ea271. BOILED EGG ,1 ea272. EGG-OMELET ,1 ea273. POACHED EGG ,1 ea274. S}CRAMBLED EGG ,1 ea275. BAKED BEANS-CANNED ,.5 cp276. BAKED BEANS-CANNED ,.5 cp277. LIMA BEANS ,.5 cp278. RED KIDNEY BEANS} ,.5 cp279. ALMONDS ,2 tbsp280. BRAZIL NUTS ,1 oz281. CASHEWS ,1 oz282. COCONUT-NOT PACKED ,.25 cp283. PEANUT-SHELL ROAS}TED ,2 tbsp284. PEANUT BUTTER ,1 tbsp285. PECANS-HALVES ,10 ea286. BLACK WALNUT-CHOPPED ,1 tbsp287. ENGLISH WALNUT-HALVE },7 ea288. ENGLISH WALNUT-CHP ,2 tbsp289. BUTTERMILK ,1 cp290. CONDENSED MILK ,.5 cp291. EVAPORATED MILK ,.5 cp292. 2% LO}WFAT MILK ,1 cp293. SKIM MILK ,1 cp294. WHOLE MILK ,1 cp295. YOGURT-SKIM MILK ,1 cp296. YOGURT-WHOLE MILK ,1 cp297. CHOC}OLATE MILK-SKIM ,1 cp298. CHOCOLATE MILK-WHOLE ,1 cp299. COCOA-HOMEMADE ,1 cp300. MALTED MILK ,1 cp301. DICED CHEESE-AMER} ,.5 cp302. SHREDDED CHEESE-AMER ,.5 cp303. CHEESE-SANDWICH SIZE ,1 sl304. CHEESE-BURGER SIZE ,1 sl305. PIMIENTO CHEESE ,}1 sl306. CHEESE LOAF ,1 ea307. CHEESE LOAF-SLICE ,1 sl308. CHEESE LOAF-CUBE ,1 ea309. CHEESE FOOD ,1 tbsp310. CHEESE FOO}D ,1 ea311. CHEESE SPREAD ,1 tbsp312. CHEESE SPREAD ,1 oz313. BLUE CHEESE ,1 oz314. BLUE CHEESE ,1 ea315. CAMEMBERT-WEDG}E ,1 ea316. CHEDDAR CHEESE ,1 oz317. CHEDDAR CHEESE ,1 ea318. CHEDDAR CHEESE ,.5 cp319. COTTAGE CHEESE-CREAM ,2 tbsp320.} COTTAGE CHEESE-CREAM ,1 cp321. COTTAGE CHEESE ,2 tbsp322. COTTAGE CHEESE ,1 cp323. CREAM CHEESE-WHIPPED ,1 oz324. CREAM }CHEESE ,1 ea325. PARMESAN CHEESE ,1 tbsp326. PARMESAN CHEESE ,1 oz327. SWISS CHEESE-NATURAL ,1 oz328. SWISS CHEESE-NATURA}L ,1 ea329. SWISS CHEESE-PROCESS ,1 oz330. SWISS CHEESE-PROCESS ,1 ea331. BOUILLON CUBE ,1 ea332. CHEESE STRAWS ,5 ea333}. HORSERADISH ,1 tsp334. DOUGHNUT-CAKE TYPE ,1 ea335. DOUGHNUT-YEAST LEAV ,1 ea336. RELISH-FINELY CUT ,1 tbsp337. RELISH-}FINELY CUT ,1 ea338. MUSTARD-BROWN ,1 tsp339. MUSTARD-YELLOW ,1 tsp340. TOMATO CATSUP ,1 tbsp341. OLIVES-GREEN ,5 ea342.} OLIVES-RIPE ,5 ea343. DILL PICKLE ,1 ea344. SWEET PICKLE ,1 ea345. PLAIN CHEESE PIZZA ,1 sl346. POPCORN ,1 cp347. POTAT}O CHIPS ,10 ea348. DUTCH PRETZEL-TWIST ,1 ea349. STICK PRETZEL ,10 ea350. TOMATO CHILI SAUCE ,1 tbsp351. WHITE SAUCE ,.5 }cp352. BEAN & BACON SOUP ,1 cp353. BEEF NOODLE SOUP ,1 cp354. BOUILLON SOUP ,1 cp355. CHICKEN GUMBO SOUP ,1 cp356. CHICK}EN NOODLE SOUP ,1 cp357. CHICKEN & RICE SOUP ,1 cp358. CLAM CHOWDER SOUP ,1 cp359. SOUP-CREAM OF ASPARG ,1 cp360. SOUP-CR}EAM OF ASPARG ,1 cp361. SOUP-CREAM OF CHICK ,1 cp362. SOUP-CREAM OF CHICK ,1 cp363. SOUP-CREAM OF MUSHRM ,1 cp364. SOUP-C}REAM OF MUSHRM ,1 cp365. MINESTRONE SOUP ,1 cp366. ONION SOUP ,1 cp367. TURKEY NOODLE SOUP ,1 cp368. SPLIT PEA SOUP ,1 cp}369. TOMATO SOUP ,1 cp370. TOMATO SOUP ,1 cp371. VEGETABLE BEEF SOUP ,1 cp372. CABBAGE-PLAIN ,4 oz373. COLESLAW ,.5 cp3}74. COLESLAW ,.5 cp375. CARROT ,1 ea376. CARROT-GRATED ,.5 cp377. CELERY ,3 ea378. CHICORY ,.5 cp379. CHIVES ,1 tbsp380}. CUCUMBER ,6 ea381. ENDIVE ,.5 cp382. LETTUCE-LEAVES ,2 ea383. LETTUCE-SHREDDED ,.5 cp384. LETTUCE-WEDGE ,1 ea385. GREE}N ONION-CHOPPED ,1 tbsp386. GREEN ONION ,2 ea387. ONION-MATURE ,1 tbsp388. PARSLEY-CHOPPED ,1 tbsp389. GREEN PEPPER-CHOPP}ED ,.5 cp390. GREEN PEPPER-RING ,1 ea391. RADISHES ,5 ea392. TOMATO ,1 ea393. TURNIP ,.5 cp394. WATERCRESS-CHOPPED ,.5 c}p395. ASPARAGUS SPEARS ,4 ea396. LIMA BEAN-GREEN ,.5 cp397. SNAP BEAN-GREEN ,.5 cp398. BEET-DICED OR SLICED ,.5 cp399. B}EET GREENS ,.5 cp400. BROCCOLI-CHOPPED ,.5 cp401. BROCCOLI-STALKS ,3 ea402. BRUSSELS SPROUTS ,.5 cp403. CABBAGE-COOKED ,.}5 cp404. CARROT-COOKED ,.5 cp405. CAULIFLOWER ,.5 cp406. CELERY-COOKED ,.5 cp407. CHARD-COOKED ,.5 cp408. COLLARD ,.5 cp}409. CORN ON COB ,1 ea410. CORN-KERNELS ,.5 cp411. CORN-CREAM STYLE ,.5 cp412. CRESS-GARDEN ,.5 cp413. DANDELION GREENS },.5 cp414. EGGPLANT-DICED ,.5 cp415. KALE ,.5 cp416. KOHLRABI-DICED ,.5 cp417. MUSHROOM ,.5 cp418. MUSTARD GREENS ,.5 cp}419. OKRA-CUTS & PODS ,.5 cp420. OKRA-SLICED ,.5 cp421. ONION-COOKED ,.5 cp422. PARSNIP-DICED ,.5 cp423. PARSNIP-MASHED },.5 cp424. SWEET PEA-GREEN ,.5 cp425. GREEN PEPPER-COOKED ,1 ea426. POTATOES AU GRATIN ,.5 cp427. BAKED POTATO ,1 ea428.} BOILED POTATO ,1 ea429. BOILED POTATO-DICED ,.5 cp430. POTATO CHIPS ,10 ea431. FRENCH FRIES-FRESH ,10 ea432. FRENCH FRIE}S-FROZEN ,10 ea433. POTATO-HASH BROWN ,.5 cp434. MASHED POTATOES-MILK ,.5 cp435. MASHED POTATOES-FAT ,.5 cp436. MASHED PO}TATOES-GRAN ,.5 cp437. POTATO-FRIED RAW ,.5 cp438. POTATO SALAD ,.5 cp439. POTATO SALAD-MAYO ,.5 cp440. SCALLOPED POTATOE}S ,.5 cp441. POTATO STICK ,.5 cp442. PUMPKIN ,.5 cp443. RUTABAGAS ,.5 cp444. SAUERKRAUT ,.5 cp445. SPINACH ,.5 cp446. S}UMMER SQUASH ,.5 cp447. WINTER SQUASH-BAKED ,.5 cp448. WINTER SQUASH-BOILED ,.5 cp449. SWEETPOTATO-BAKED ,1 ea450. SWEETP}OTATO-CANDIED ,.5 ea451. SWEETPOTATO-CANNED ,.5 cp452. TOMATO-COOKED ,.5 cp453. TOMATO JUICE ,.5 cp454. TOMATO COCKTAIL ,}.5 cp455. TURNIP-COOKED ,.5 cp456. TURNIP GREENS ,.5 cp457. VEGETABLE COCKTAIL ,.5 cp458. APPLE ,1 ea459. APRICOT ,3 ea}460. AVOCADO-CALIFORNIA ,.5 ea461. AVOCADO-FLORIDA ,.5 ea462. BANANA-6 TO 7 INCH ,1 ea463. BANANA-8 TO 9 INCH ,1 ea464. B}LACKBERRIES ,.5 cp465. BLUEBERRIES-RAW ,.5 cp466. RASPBERRIES-BLACK ,.5 cp467. RASPBERRIES-RED ,.5 cp468. STRAWBERRIES-RA}W ,.5 cp469. CANTALOUP ,.5 ea470. SOUR CHERRIES-RAW ,.5 cp471. SWEET CHERRIES-RAW ,.5 cp472. DATES ,.5 cp473. FIGS-SMALL} & FRESH ,1 ea474. FIGS-LARGE & FRESH ,1 ea475. GRAPEFRUIT-HALF ,.5 ea476. GRAPEFRUIT-SECTIONS ,.5 cp477. GRAPEFRUIT-PINK} HALF ,.5 ea478. GRAPES-SLIP SKIN ,.5 cp479. GRAPES-ADHERENT SKIN ,.5 cp480. HONEYDEW MELON-WEDGE ,1 ea481. ORANGES ,1 ea}482. PEACH-RAW SLICES ,.5 cp483. PEACH-RAW WHOLE ,1 ea484. PEAR ,1 ea485. PINEAPPLE-DICED ,.5 cp486. PLUM-DAMSON ,5 ea4}87. PLUM-JAPANESE ,1 ea488. RAISINS-PACKED ,.5 cp489. TANGERINE ,1 ea490. WATERMELON-WEDGE ,1 ea491. APPLESAUCE-UNSWEET ,}.5 cp492. APPLESAUCE-SWEET ,.5 cp493. APRICOT-WATER PACKED ,.5 cp494. APRICOT-SIRUP PACKED ,.5 cp495. APRICOTS-COOKED ,.5} cp496. BLUEBERRIES-UNSWEET ,.5 cp497. BLUEBERRIES-SWEET ,.5 cp498. RED RASPBERRY-FROZEN ,.5 cp499. STRAWBERRIES-FROZEN ,}.5 cp500. SOUR CHERRIES-CANNED ,.5 cp501. SWEET CHERRY-WATER ,.5 cp502. SWEET CHERRY-SIRUP ,.5 cp503. FIGS-CANNED ,.5 cp}504. FRUIT COCKTAIL-CN ,.5 cp505. GRAPEFRUIT-WATER ,.5 cp506. GRAPEFRUIT-SIRUP ,.5 cp507. PEACHES-WATER PACK ,.5 cp508. P}EACHES-SIRUP PACK ,.5 cp509. PEACHES-COOKED ,.5 cp510. PEACHES-FROZEN ,.5 cp511. PEARS-WATER PACK ,.5 cp512. PEARS-SYRUP }PACK ,.5 cp513. PINEAPPLE CHUNKS-CN ,.5 cp514. PINEAPPLE SLICES-CN ,1 sl515. PLUMS-CANNED ,.5 cp516. PRUNES-UNSWEETENED ,}.5 cp517. PRUNES-SWEETENED ,.5 cp518. RHUBARB-COOKED ,.5 cp519. APPLEJUICE ,.5 cp520. GRAPEJUICE ,.5 cp521. GRAPEJUICE-F}ROZEN ,.5 cp522. GRAPEFRUIT JUICE-FSH ,.5 cp523. GRAPEFRUIT JUICE-CN ,.5 cp524. GRAPEFRUIT JUICE-CN ,.5 cp525. GRAPEFRUIT} JUICE-FR ,.5 cp526. GRAPEFRUIT JUICE-FR ,.5 cp527. LEMON JUICE-RAW ,1 tbsp528. ORANGE JUICE-FRESH ,.5 cp529. ORANGE JUIC}E-CANNED ,.5 cp530. ORANGE JUICE-FROZEN ,.5 cp531. PINEAPPLE JUICE-CN ,.5 cp532. PRUNE JUICE-CANNED ,.5 cp533. TANGERINE }JUICE-CN ,.5 cp534. TANGERINE JUICE-CN ,.5 cp - End of listing -532. PRUNE JUICE-CANNED ,.5 cp533. TANGERINE N