Highland recorder. (Monterey, Highland County, Va.) 1877-1972, 1916-03-31
Pellagra Prevention


seusun of the y=ar is the chief fac
tor in the production of pellagra.
Measures to prevent the develop
ment of the disease should be in
structed during the early Spring
months, according to Il circular OF
information issued to-day by the
United States Public Health Ser
vice. While the manifestations Of
pellagra are III most cases not III
evidence until June or July, the
condition invari, bly, dates from Il
faulty diet OF earlier months.
Therefore, if due precautlans ale
exercised by individuals at the
present time the havoc WIZ ugh by
this scourge may be greatly lessen
ed. if not entirely eliminated.
The report further calls attention
to certain danger signals which
should be recognized by those who
reside in pellagrous districts or
those who have had previous at
tacks of the disease. Among such
warning symptom are extreme
nervousness or change in the men
tai characteristics of the individual.
Weakness or debility, a dislnclina-
ton to undertake the ordinary
daily tasks and unexpected symp-
toms may all bepremonitory signss.
These symptoms do not, of course,
necessarily mean the development
of pelagra, but taken in connec-
ton with the history of a one-sid-
ed. monotonous, diet, they serve
as a definite warning of the pos
sibiliiies of its onset.
The diet recommended by the
health service for the prevention of
pellagra will not produce results if
followed for a week or ten days
only, but if continuously and con-
sistently used. under circumstances
similar to it's administration in the
various institutions where the ex-
detrimental tests have been per-
formed. it will protect the indi-
vidual against the development of
the disease. The object of the
diet as submitted is to minimize
the consumption of the carbo-
hvdrate (starchy and sweet) foods
aud to increase the amount of
fresh animal protein and of fresh
legumes (peas and beans(.
The breakfast, for example,
should consist of oatmeal and
cream, without sugar, with either
ham or breakfast bacon and two
eggs. Not more than two thin
slices of whole wheat bread should
be taken, preferably untoasted.
hot bread or biscuits are IMAM
visable. A glass of fresh milk is to
accompany the breakfast and
either oranges or grape fruit may
be the initial course. The dim er
should consist of either pea or bean
soup, prepared from dried peas or
beans, with meat stock. The
meat NAV be beef, pork, ham
chicken, veal or mutton, prepared
in whatever manner is the most
appetizing, preference being given
to roasting or broiling rather than
frying. Hamburger steak, meat
hash, or fish may be substituted to
afford variety. Care should be
exercised that the meats are moi
overdone. Of vegetables. Irish
potatoes, boiled in the jacket or
baked, cabbage. turnip or mustard
green's. ccllards and lettuce, are to
be recommended. For dessert,
s,ewd, fresh or dried fruit will
prove sufficient. The dinner should
be accompanied by not more than
two thin slices of whole wheat
be I'd and a glass of buttermilk
The supper should consist of pork
and beans, or baked beans season.
ed the usual amount of bread and
a glass of buttermilk. If preferred
eggs, scrambled or otherwise pre-
pared, may be substituted for the
more substantial ingredient of
the meal.