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DIETARY

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Originally appearing in Volume V08, Page 214 of the 1911 Encyclopedia Britannica.
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DIETARY , in a See also:

general sense, a See also:system or course of See also:diet, in the sense of See also:food; more particularly, such an See also:allowance and regulation of food as that supplied to workhouses, the See also:army and See also:navy, prisons, &c. Lowest in the See also:scale of such dietaries comes what is termed " See also:bare existence " diet, administered to certain classes of the community who have a claim on their See also:fellow-countrymen that their lives and See also:health shall be preserved in statu quo, but nothing further. This applies particularly to the members of a temporarily See also:famine-stricken community. Before the days of See also:prison reform, too, the dietary scale of many prisons was to a certain extent penal, in that the food supplied to prisoners was barely sufficient for existence. Nowadays more humane principles apply; there is no longer the obvious injustice of applying the same scale of quantity and quality to all prisoners under varying circumstances of constitution and surroundings, and whether serving See also:long or See also:short periods of imprisonment. The system of dietary in force in the See also:local and convict prisons of See also:England and See also:Wales is that recommended by the See also:Home See also:Office on the See also:advice of a departmental See also:committee. As to the local prison dietary, its application is based on (1) the principle of variation of diet with length of See also:sentence; (2) the system of progressive dietary; (3) the distinction between hard labour diets and non-hard labour diets; (4) the differentiation of diet according to See also:age and See also:sex. There are three classes of diet, classes A, B and C. Class A diet is given to prisoners undergoing not more than seven days' imprisonment. The food is See also:good and wholesome, but sufficiently See also:plain and unattractive, so as not to offer temptation to the loafer or mendicant. It is given in quantity sufficient to maintain health and strength during the single See also:week. Prisoners sentenced to more than seven days and not more than fourteen days are given class A diet for the first seven days and class B for the See also:remainder of the sentence.

In most of the local prisons in England and Wales prisoners sentenced to hard labour received hard labour diet, although quite 60 % were unable to perform the hardest forms of prison labour either through See also:

physical defect, age or infirmity. The departmental committee of '1899 in their See also:report recommended that no distinction should be made between hard labour and non-hard labour diets. Class A diet is as follows :—Breakfast, See also:Bread, 8 oz. daily (6 oz. for See also:women and juveniles) with 1 See also:pint of gruel. Juveniles (See also:males and See also:females under members; while after 1250 the imperial and episcopal towns often appear through their representatives. By the 4th See also:century, therefore, the originally homogeneous diet of princes is already, at any See also:rate practically if not yet in legal See also:form, divided into three colleges—the See also:electors, the princes and nobles, and the representatives of the towns (though, as we shall see, the latter can hardly be reckoned as See also:regular members until the century of the See also:Reformation). Under the See also:Hohenstaufen it is still the See also:rule that every member of the diet must attend personally, or lose his See also:vote; at a later date the principle of See also:representation by See also:proxy, which eventually made the diet into a See also:mere See also:congress of envoys, was introduced. By the end of the 13th century the vote of the See also:majority had come to be regarded as decisive; but in accordance with the strong sense of social distinctions which marks See also:German See also:history, the quality as well as the quantity of votes was weighed, and if the most powerful of the princes were agreed, the See also:opinion of the lesser magnates was not consulted. The See also:powers of the See also:medieval diet extended to matters like legislation, the decision upon expeditions (especially the expeditio See also:Romana), See also:taxation and changes in the constitution of the principalities or the See also:Empire. The See also:election of the See also:king, which was originally regarded as one of the powers of the diet, had passed to the electors by the See also:middle of the 13th century. A new era in the history of the diet begins with the Reformation. The See also:division of the diet into three colleges becomes definite and precise; the right of the electors, for instance, to constitute a See also:separate See also:college is explicitly recognized as a See also:matter of established See also:custom in 1544. The representatives of the towns now become regular members.

In the 15th century they had only attended when See also:

special business, such as imperial reform or taxation, See also:fell under discussion; in 1500, however, they were recognized as a separate and regular See also:estate, though it was not until 1648 that they were recognized as equal to the other estates of the diet. The estate of the towns, or college of municipal representatives, was divided into two benches, the Rhenish and the Swabian. The estate of the princes and See also:counts, which stood midway between the electors and the towns, also attained, in the years that followed the Reformation, its final organization. The vote of the See also:great princes ceased to be See also:personal, and began to be territorial. This had two results. The division of a single territory among the different sons of a See also:family no longer, as of old, multiplied the voting See also:power of the family; while in the opposite See also:case, the See also:union of various territories in the hands of a single See also:person no longer meant the extinction of several votes, since the new owner was now allowed to give a vote for each of his territories. The position of the counts and other lords, who joined with the princes in forming the middle estate, was finally fixed by the middle of the 17th century. While each of the princes enjoyed an individual vote, the counts and other lords were arranged in See also:groups, each of which voted as a whole, though the whole of its vote (Kuriatstimme) only counted as equal to the vote of a single See also:prince (Virilstimme). There were six of these groups; but as the votes of the whole college of princes and counts (at any rate in the 18th century) numbered See also:loo, they could exercise but little See also:weight. The last era in the history of the diet may be said to open with the treaty of See also:Westphalia (1648). The treaty acknowledged that See also:Germany was no longer a unitary See also:state, but a loose See also:confederation of See also:sovereign princes; and the diet accordingly ceased to See also:bear the See also:character of a See also:national See also:assembly, and became a mere congress of envoys. The " last diet " which issued a regular See also:recess (Reichsabschied—the See also:term applied to the acta of the diet, as formally compiled and enunciated at its See also:dissolution) was that of See also:Regensburg in 1654.

The next diet, which met at Regensburg in 1663, never issued a recess, and was never dissolved; it continued in permanent session, as it were, till the dissolution of the Empire in 1806. This result was achieved by the See also:

process of turning the diet from an assembly of principals into a congress of envoys. sixteen years of age) get, in addition, } pint of See also:milk. See also:Dinner, 8 oz. of bread daily, with I pint of See also:porridge on three days 8 oz. of potatoes (representing the See also:vegetable elements oonf thtwoe other week, days, Men. Women. Juveniles. Breakfast. Daily: 8 oz. 6 oz. 6 oz. Bread . . .

I pt. I pt. I pt. Gruel .. .. # Pt. Milk . . . . Dinner. See also:

Sunday: 6 oz. Bread . 8 „ Potatoes .

. . 6 oz. 8 ,, Cooked See also:

meat, pre- 4 „ 3 served by See also:heat See also:Monday: 6 oz. 6 oz. Bread . . . 8 „ 8 „ Potatoes . . . Beans . . . io „ 8 „ See also:Fat See also:bacon . . 2 ,, 1 „ Tuesday: 6 oz. 6 oz.

Bread 8 ,, 8 „ Potatoes . . Soup . . . I pt. I pt. Wednesday : 6 oz. 6 oz. Bread . . . 8 „ 8 „ Potatoes . . . See also:

Suet See also:pudding .

10 „ 8 See also:

Thursday: 6 oz. 6 oz. Bread . . . 8 „ 8 ,, Potatoes . Cooked See also:beef, 4 „ 3 ,, without See also:bone See also:Friday: 6 oz. 6 oz. Bread 8 8 ,, Potatoes . Soup . . . I pt. I pt.

Saturday:— . 6 oz. 6 oz. Bread . . 8 „ 8 „ Potatoes . . . Suet pudding . so „ 8 „ Supper. Daily: 8 oz. Bread . . I pt. Porridge . . .

Gruel . . . 6 oz. 6 oz. 1 pt. See also:

Cocoa . . I pt. and 8 oz. of suet pudding (representing the fatty See also:element) on the other two days. Supper, the breakfast fare repeated. Class B diet, which is also given to (I) prisoners on See also:remand or awaiting trial, (2) offenders of the 1st division who do not maintain themselves, (3) offenders of the 2nd division and (4) debtors, is as shown in Table I. Class C diet is class B amplified, and is given to those prisoners serving sentences of three months and over. The dietary of convict prisons, in which prisoners are all under long sentence, is divided into a diet for convicts employed at hard labour and a diet for convicts employed at sedentary, indoor and See also:light labour.

It will be found set forth in the See also:

Blue-See also:book mentioned above. The sparest of all prison diets is called " See also:punishment diet,” and is administered for offences against the See also:internal discipline of the prison. It is limited to a See also:period of three days. It consists of I lb of bread and as much See also:water as the prisoner chooses to drink. In See also:French prisons the dietary is nearly two pounds weight of bread, with two meals of thin soup (breakfast and dinner) made from potatoes, beans or other vegetables, and on two days a week made from meat. In See also:France the See also:canteen system is in See also:vogue, additional food, such as sausages, See also:cheese, See also:fruit, &c., may be obtained by the prisoner, according to the See also:wages he receives for his labours. The dietary of See also:Austrian prisons is 1J lb of bread daily, a dinner of soup on four days of the week, and of meat on the other three days, with a supper of soup or vegetable stew. Additional food can be See also:purchased by the prisoner out of his earnings. These dietaries may be taken as more or less typical of the See also:ordinary prison fare in most civilized countries, though in some countries it may err on the See also:side of severity, as in See also:Sweden, prisoners being given only two meals a See also:day, one at See also:mid-day and one at seven P.M., porridge or gruel being the See also:principal element in both meals. On the other See also:hand, the prison dietaries of many of the See also:United States prisons go to the other extreme, fresh See also:fish, See also:green vegetables, even See also:coffee and fruit, figuring in the dietary. Another class of dietary is that given to paupers. In England, until 1900, almost every individual workhouse had its own special dietary, with the consequence that many erred on the side of scantiness and unsuitability, while others were too lavish.

By an See also:

order of the Local See also:Government See also:Board of that See also:year, acting on a report of a committee, all inmates of workhouses, with the exception of the sick, See also:children under three years of age, and certain other special cases, are dieted in accordance with certain dietary tables as framed and settled by the board. The order contained a great number of different rations, it being See also:left to the discretion of the guardians as to the final See also:settlement of the tables. For adult inmates the dietary tables are for each sex respectively, two in number, one termed " plain diet " and the other infirm diet.” All male inmates certified as healthy able-bodied persons receive plain diet only. All inmates, however, in workhouses are kept employed according to their capacity and ability, and this is taken into See also:consideration in giving allowances of food. For instance, for See also:work with sustained exertion, such as See also:stone breaking, digging, &c., more food is given than for work without sustained exertion, such as See also:wood-chopping, weeding or sewing. Table II. shows an example of a workhouse dietary. In the casual wards of workhouses the dietary is plainer, consisting of 8 oz. of bread, or 6 oz. of bread and one pint of gruel or broth for breakfast; the same for supper; for dinner 8 oz. of bread and I4 oz. of cheese or 6 oz. of bread and one pint of soup. The See also:American poor See also:law system is based broadly on that of England, and the methods of See also:relief are much the same. Each state, however, makes its own regulations, and there is considerable diversity in workhouse dietaries in consequence. The German system of poor relief is more methodical than those of England and See also:America. The really deserving are treated Breakfast. Dinner.

Supper. 10 -41 6. .4 'cot 8 t'' s. 2 s) o as See also:

boa (R a v p'i , (..7 gci v Sunday . oz. pt. oz. oz. oz. pt. oz. oz. oz. oz. pt. pt. oz. oz. pt. pt. pt. oz. 8 * 4 41 12 . .. .. .. .. .. .. 8 z 1 ..

Monday . 4 I 6 I 6 Iy Tuesday . 4 II1, 4% i2 6 I' Wednesday 4 Iy 4 I2 IO 6 Ia Thursday . 4 i 4 4 4z 12 H .. .. 1 2 Friday 4 I 8 3 I .. 6 I a Saturday . 4 IJ 6 .. I 6 .. IJ * On Sundays s pint of See also:

tea and 2i oz. of See also:butter are given instead of porridge. with more commiseration, and a larger amount of outdoor relief is given than in England. There--isno casual See also:ward, tramps and beggars being liable to penal treatment, but there are " relief stations,” somewhat corresponding to casual wards, where destitute persons tramping from one See also:place to another can obtain food and lodging in return for work done.

In the See also:

British navy certain See also:staple articles of diet are supplied to the men to the value approximately of 6d. per diem—the See also:standard government ration—and, in addition, a.messing allowance cf 4d. per diem, which may either be expended on luxuries in the canteen, or in taking up government provisions on board See also:ship, in addition to the standard ration. The standard ration as recommended in 1907 by a committee appointed to inquire into the question of victualling in the navy is as follows: Service Afloat. 1 lb bread (or 4 lb bread and 4 lb See also:trade See also:flour). 1 lb fresh meat. I lb fresh vegetables. 4 pint spirit. . 4. oz. See also:sugar. 4 oz. tea (or 1 oz. coffee for every 4 oz. tea). oz. ordinary or soluble See also:chocolate (or I oz. coffee). 4 oz. condensed milk. I oz. jam or See also:marmalade. 4 oz. preserved meat on one day of the week in See also:harbour, or on two days at See also:sea. See also:Mustard, See also:pepper, See also:vinegar, and See also:salt as required.

Substitute for soft bread when the latter is not available—lb See also:

biscuit (new type) or 1 lb flour. Substitutes for fresh meat when the latter is not available: (I) Salt pork day: 1 lb salt pork. 4 lb split peas. See also:Celery See also:seed, 1 oz. to every 8 lb of split peas put into the coppers. 1 lb potatoes (or 1 oz. compressed vegetables). (2) Preserved meat day: 6 oz. preserved meat. 8 oz. trade flour. 4 oz. refined suet . or 4 oz. See also:rice. 2 oz. raisins 1 lb potatoes (or 1 oz. compressed vegetables). On See also:shore establishments and See also:depot See also:ships 4 pt. fresh milk is issued in lieu of the 4 oz. of condensed milk. In the United States navy there is more liberality and variety of diet, the approximate daily cost of the rations supplied being Is. 3d. per See also:head.

In the American See also:

mercantile marine, too, according to the scale sanctioned by See also:act of Congress (See also:December 21, 1898) for American ships, the See also:seaman is better off than in the British See also:merchant service. The scale is shown in Table III. V6 cale. Articles. Weekly Articles. Scale. Arti Scale. 31 lb Biscuits. 4 oz. Tea. 34 Salt beef. 21 Sugar.

,, k. ,, See also:

Molasses. lasses. 3 Flour. pork. I4 Fruits, dried. IZ ,, Meats, preserved. 9 oz. Pickles. 2 ,, 4 pt. Io1 „ Bread, fresh (8 lb flour 1 ,, Vinegar. „ in lieu). 8 oz.

See also:

Corn See also:Meal. Fish, dried. 12 „ Onions. 7 „ Potatoes or yams. 7 „ See also:Lard. „ Tomatoes, preserved. 7 „ Butter. a, Peas. „ Mustard. 4 „ Calavances. 4 „ Pepper. 1 „ Rice.

4 „ Salt. 54 oz. Coffee, green. In the British mercantile marine there is no scale of provisions prescribed by the Board of Trade; there is, however, a traditional scale very generally adopted, having the See also:

sanction of custom only and seldom adhered to. The following dietary scale for steerage passengers, laid down in the 12th See also:schedule of the Merchant See also:Shipping Act 1894, is of See also:interest. See Table IV. Certain substitutions may be made in this scale at the See also:option of the See also:master of any emigrant ship, provided that the substituted articles are set forth in the See also:contract tickets of the steerage passengers. In the British army the soldier is fed partly by a system of co-operation. He gets a See also:free ration from government of I lb of bread and 4 lb of meat; in addition there is a messing allowance of 34d. per See also:man per day. He is able to supplement his food by purchases from the canteen. Much depends on the individual management•in eachregiment as to the satisfactory See also:expenditure of the messing allowance. In some regiments an allowance is'- made from the canteen funds towards messing in addition to that granted by the government.

The ordinary See also:

field ration of the British soldier is x4 lb of bread or I lb of biscuit; I lb of fresh, salt or preserved meat; 1 oz. of coffee; *oz. of tea; 2 oz. of sugar; 1 oz. of salt, s oz. of pepper, the whole -weighing something over 2 lb 3 oz. This cannot be looked on as a fixed ration, as it varies in different See also:campaigns, according to the See also:country into which the troops may be sent. The Prussian soldier during See also:peace gets weekly from his canteen 11 lb i oz. of See also:rye bread and not quite 21 lb of meat. This is obviously insufficient, but under Scale A. Scale B. For voyages not ex- For voyages ex- ceeding 84 days ceeding 84 days for sailing ships for sailing ships or 50 days for -steamships. or 5o days for steamships. Bread or biscuit, not in- lb oz. lb oz. ferior to navy biscuit 3 8 3 8 Wheaten flour I o 2 0 Oatmeal I 8 I o Rice . i 8 0 8 Peas . i 8 i 8 Beef . I 4 I 4 Pork .. I o I o Butter .. 0 4 Potatoes 2 0 2 0 Sugar I o 1 o Tea 0 2 0 2 Salt .

0 2 0 2 Pepper (See also:

white or See also:black), o • 01 o o1 ground . Vinegar i gill i gill Preserved meat . i o Suet . .. 0 6 Raisins .. o 8 See also:Lime juice . .. 0 6 the See also:conscription system it is reckoned that he will be able to make up the deficiency out of his own private means, or obtain charitable contributions from his See also:friends. In the French See also:infantry of the See also:line each man during peace gets weekly 15 lb of bread, 3i lb of meat, 21 lb of haricot beans or other vegetables, with salt and pepper, and 14 oz. of See also:brandy. An Austrian under the same circumstances receives 13.9 lb of bread, 1 lb of flour and 3.3 lb of meat.

End of Article: DIETARY

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