- Email: [email protected]
Diet of Prisoners at San Quentin*, *
Stanley— D iet o f Prisoners at San Quentin
original occlusion rims ready for mount ing. Then, with the face-bow attached, they are mounted on a study articulator made of a 6 -inch light strap hinge. A crossbar or intercondylar bar is attached to the hinge to allow the face-bow adap tation. A small sticker, suitably printed, can be fastened to each set of models, the number corresponding with the original chart. The presentation of interesting data compiled from hundreds of such records will furnish the material for a report sometime in the future. The practitioner will be repaid in
161
many ways for the additional time and trouble required in this work. In a short time, his ability to detect and analyze conditions, to make an intelligent prog nosis and to command the unqualified respect of the patient will place him in an enviable position. Records carefully kept by a large number of practitioners, following a nearly uniform method of charting will, in a short time, furnish a valuable col lection of statistics, and be of inestimable benefit to those engaged in research, and prosthetic dentistry, and to the public requiring such service.
DIET OF PRISONERS AT SAN QUENTIN* By L. L. STANLEY, M .D ., San Francisco, California
T HAS been possible to know and tab ulate all of the foods that have been consumed by the inmates of the Cali fornia State Prison at San Quentin for the past three years. These lists were taken from the daily menu of the gen eral mess. Although some of the pris oners may not have partaken of all the foods listed, it is positively known that they did not take more or other foods, because the supply is carefully regu lated and no food except that on the menu is allowed within the walls. In the investigation of dental condi tions, particularly pyorrhea alveolaris, by a group of research workers consist ing of dentists, bacteriologists, chemists
I
*From the California Stomatological Re search Group. ♦Aided by grants from the Carnegie Corpo ration, the American Dental Association and Associated Radiograph Laboratories.
and physicians at San Quentin, it was considered part of the work to see what effect a definitely known diet might have on the general health and particularly on the teeth. This work has been going on for the past three years. The prisoner, on ar rival, is given a thorough physical ex amination and his status at that time is definitely known. Hospital records are made of any hospital admissions or dis eases that have developed during this three-year period. The existing physi cal condition is determined by a reex amination. Here, then, are known: the condition before diet is taken, the diet itself and the physical condition after a period of three years on this diet. As to the diet, practically all the food is cooked, oranges appearing on the list twice, fresh apples four times, fresh to matoes thirty times, bananas six times, chow-chow and cole slaw nine times and
162
The Journal o f the American D ental Association T a b l e 1.— F oo d S e r v e d a t t h e P r i s o n M e s s f r o m
Beverages
Ja n u a r y
1 ,1 9 2 0 , t o J a n u a r y
1, 1 9 2 3 .
Total
1920
19 2 1
1922
Tea Coffee
294
303 725
303 771
900 2214
White Com Bran Buns Snails Coffee cake Hot biscuit
964
1033 97 3 31
907 99
2904
28 119
31 151
58 1
38
20
116
8
15 8
24 8
1033 67
1011 74
20 44
18 47
996 55 47 52
3040 196 85 143
Stewed peaches Stewed prunes Stewed figs Sugared figs Stewed apples Oranges Fresh apples Canned peaches Bananas
46
45 49 32 16 52
48 51
139 150 77 26
Baked salmon Baked halibut Baked rock-cod Cod-fish cakes Cod-fish family style
19 5 1
718
Bread 60 1
256
Beans Plain Spanish Lima Navy Fruits 50 45
1
10 50 1 2
158 2 4
2
2
6
11 9 4
12 12 3
27
25
1 25
19 4
12
2 1 18
4 1 13
22 2
12 1 2 1
56 1 1 1 2
1
Fish
1
42 26 8 2 77
Soups Split pea Vegetable Macaroni Spaghetti Pearl barley Puree of navy bean Vermicelli Rice-tomato Noodles Cream of tomato
21
52
23 9 8 3 15 2 1
27 15 10 34 15 36 4 2 1
Potatoes Steamed Creamed Baked Mashed Fried Breakfast foods Com meal Rolled oats Cracked wheat Meats Hamburger and brown gravy Chili con cami Braised beef Roast beef and brown gravy Roast pork Roast veal and dressing
240 10 11 5
22 9 14 9 9 1
108 106
68 3 9
666 28 88 17 10
70 95 22
57
178 258
45
67
153 9
156 9
17 0 15
479 33
50 53 4
51 64
49 53 2 1
150 170 9
3
197 4
1
163
Stanley— D iet of Prisoners at San Quentin Meats Roast beef hash Frankfurters and brown gravy Pork sausage Boiled beef Beef stew Com beef and cabbage Boiled beef and cabbage Pigshead and cabbage Lamb curry and rice Lamb stew Roast pork hash Beef stew, rice and vegetables Beef stew and dumplings Hamburger and Spanish sauce Goulash and beans Hamburger loaf and cabbage Vegetables, etc. Boiled rice Potato salad Macaroni salad Spaghetti salad Dumplings (plain) Macaroni and tomatoes Macaroni and cheese Spaghetti and tomatoes Spaghetti and cheese Vermicelli and tomatoes Macaroni baked Spaghetti baked Fresh tomatoes Stewed fresh tomatoes Stewed pumpkin Stewed squash Spiced tomatoes Chow chow and cole slaw Liberty cabbage Pickled red beets Onions Creamed carrots Boston baked beans Spanish rice Boiled eggs Puddings and desserts Apple pie Apple-raisin pie Mince pie Vanilla cake Boiled rice, milk and sugar Com starch pudding Sago and fig pudding Tapioca Rice pudding Creole pudding Cabinet pudding Bread pudding Cheese Raisins Nuts (walnuts and almonds) Ice cream Sugar Syrup
1920 34 15 12 3 74 8 9 4 23 3 2 12
1921 36 11 13 95 9 1 26
1922 25 10 14 3 77 8 1 12 12 24
2 5 2 1 14 1 4 51 4 41 3 1 1 1 8 3 1
51 3 3 1
28
20 1 62 1
57 23 32 13
9
13 1
2
1 7 11 1 1 1 1
5 2 1 1 3 1
2 1 1 1 111 100
2 3 1 2 5 4 4 8
2 1 1 104 102
1 1 1 2 1 5 2 2 19 2 6 20 15 2 1 1 2 1 1 1 103 94
Total 95 36 39 6 246 25 10 5 61 15 2 36 2 5 2 1 93 4 3 1 4 128 28 135 17 1 1 1 30 3 1 1 1 9 11 2 2 1 1 2 2 12 5 4 5 24 9 11 28 15 2 1 1 6 2 3 3 318 296
164
The Journal o f the American D ental Association
fresh onions twice during the whole period of three years. Butter is not served and is not avail able. Milk is used in the coffee in bulk about once a week.' About 20 gallons of milk is supplied to the mess each day, but this is used for cooking. It is esti mated that each of the 2,400 prisoners receives approximately an ounce of milk each day for all purposes. The meat allowance is ample, and this with the bread and beans forms the principal dietary. Very few of the men complain, and most of them consider the food they receive to be sufficient in quantity. None crave other foods parT able
2 .— S u m m a r y op D ie t a r y T h r e e Y e a r P e r io d .
D u r in g
Times Served Foods 3,114 Beverages (tea and coffee) 3,490 Bread (all kinds) 3,464 Beans (all kinds) Fruits (fresh and stewed) 563 155 Fish Soups 196 809 Potatoes Breakfast foods 503 Meats (plain and stewed with vegetables) 1,428 Vegetables (also vegetable salads and relishes) 483 Puddings and desserts 131 Sugar 318 Syrup 296
ticularly, but they would not be in the least averse to eating many of the dain ties that might be provided outside the walls. Eggs and egg products are not served except on Easter, when each man receives a hard boiled egg. As the vitamins are thought to play a role in the maintenance of health, at tention was given to this phase of the diet. An effort was made to correlate the quantity and the quality of the vitamins supplied in this diet over a period of three years with the health record at the end of that time. Various investigators, in working with animals, found that butter fat furnishes a substance indispensable for growth
T a b l e 3 .— R e p o r t o n M e n O b s e r v e d D u r i n g P e r io d o f T h r e e Y e a r s
Age 23 21 49 35 65 17 34 18 23 51 25 23 22 48 31 65 20 33 20 18 68 19 46 40 41 35 28 35 21 26 60 29 29 29 53 46 34 22 19 23 44 36 47 42 20 34 20 34 26 20 35 23 30 25 69 22 33
Weight on Entrance 159 147 168 194 165 150 147 149 145 148 125 145 173 117 135 220 139 130 143 147 125 147 169 164 159 135 175 146 138 148 234 140 124 160 140 150 160 139 140 165 172 155 134 178 145 155 137 233 175 170 140 164 136 145 135 135 165
Present Weight 153 159 180 157^4 176 15854 13834 15254 140J4 154 13254 176^2 193 125 152 200 133 120 141 137 124 136 154 143 185J4 130 18054 16854 137 y2
Cavitii Devele 2 7
3 1
1
3
13554
248 158 121 15854 129 154 165 139^ 146 166 169 146 115:4 16054 145 167 137 228 165 178 141 149 13554 143 132 145 176
3 2 2 1
4 1 4
1
Stanley— D iet of Prisoners at San Quentin
and maintenance. This is noted as vitamin A, fat-soluble. Egg yolk fats and cod-liver oil contains this sub stance. The prison fare is generally deficient in these articles of food and correspondingly so with this vitamin; for, as previously noted, no butter is given, egg products are provided only occasionally and the amount of milk is very small. Corn meal contains vitamin A. Corn bread was served 256 times; corn meal 178 times; or a total of 434 servings in 3,129 meals. Water soluble vitamin B, the absence of which is thought to cause beriberi in man and polyneuritis in fowls, is prob ably supplied in sufficient quantities in the prison fare, for no beriberi has been found among the prisoners; at least, it has not been recognized as such. Pol ished rice is used exclusively. Other foods, such as beans and tomatoes, prob ably supply a sufficiency of this vitamin. It is believed that scurvy is caused by a lack of vitamin C. No scurvy has been found among the prisoners at San Quentin. In their diet, tomatoes seem to be the food that might supply this re
165
quirement. All the food is cooked; and while it is claimed that the antiscorbutic property is destroyed by heating, with the tomato it has been found that com plete destruction of the antiscorbutic properties does not follow cooking. The accompanying list gives the age, weight on entrance and the present weight of the prisoners, together with the number of cavities which have de veloped in the teeth during this threeyear period. Only fourteen, or 25 per cent, developed caries. Of the fifty-seven men on this diet, twenty-five gained weight, the weight of two remained stationary and thirty lost weight. Sum m ary
In three years, 3,129 meals were served. Vitamin A was supplied probably only in the com products and the small amount of milk. Vitamins B and C were probably sup plied by beans and tomatoes. With these small amounts of vitamin, the prisoners did as well as the ordinary person would on a much more varied diet richer in vitamins.
original occlusion rims ready for mount ing. Then, with the face-bow attached, they are mounted on a study articulator made of a 6 -inch light strap hinge. A crossbar or intercondylar bar is attached to the hinge to allow the face-bow adap tation. A small sticker, suitably printed, can be fastened to each set of models, the number corresponding with the original chart. The presentation of interesting data compiled from hundreds of such records will furnish the material for a report sometime in the future. The practitioner will be repaid in
161
many ways for the additional time and trouble required in this work. In a short time, his ability to detect and analyze conditions, to make an intelligent prog nosis and to command the unqualified respect of the patient will place him in an enviable position. Records carefully kept by a large number of practitioners, following a nearly uniform method of charting will, in a short time, furnish a valuable col lection of statistics, and be of inestimable benefit to those engaged in research, and prosthetic dentistry, and to the public requiring such service.
DIET OF PRISONERS AT SAN QUENTIN* By L. L. STANLEY, M .D ., San Francisco, California
T HAS been possible to know and tab ulate all of the foods that have been consumed by the inmates of the Cali fornia State Prison at San Quentin for the past three years. These lists were taken from the daily menu of the gen eral mess. Although some of the pris oners may not have partaken of all the foods listed, it is positively known that they did not take more or other foods, because the supply is carefully regu lated and no food except that on the menu is allowed within the walls. In the investigation of dental condi tions, particularly pyorrhea alveolaris, by a group of research workers consist ing of dentists, bacteriologists, chemists
I
*From the California Stomatological Re search Group. ♦Aided by grants from the Carnegie Corpo ration, the American Dental Association and Associated Radiograph Laboratories.
and physicians at San Quentin, it was considered part of the work to see what effect a definitely known diet might have on the general health and particularly on the teeth. This work has been going on for the past three years. The prisoner, on ar rival, is given a thorough physical ex amination and his status at that time is definitely known. Hospital records are made of any hospital admissions or dis eases that have developed during this three-year period. The existing physi cal condition is determined by a reex amination. Here, then, are known: the condition before diet is taken, the diet itself and the physical condition after a period of three years on this diet. As to the diet, practically all the food is cooked, oranges appearing on the list twice, fresh apples four times, fresh to matoes thirty times, bananas six times, chow-chow and cole slaw nine times and
162
The Journal o f the American D ental Association T a b l e 1.— F oo d S e r v e d a t t h e P r i s o n M e s s f r o m
Beverages
Ja n u a r y
1 ,1 9 2 0 , t o J a n u a r y
1, 1 9 2 3 .
Total
1920
19 2 1
1922
Tea Coffee
294
303 725
303 771
900 2214
White Com Bran Buns Snails Coffee cake Hot biscuit
964
1033 97 3 31
907 99
2904
28 119
31 151
58 1
38
20
116
8
15 8
24 8
1033 67
1011 74
20 44
18 47
996 55 47 52
3040 196 85 143
Stewed peaches Stewed prunes Stewed figs Sugared figs Stewed apples Oranges Fresh apples Canned peaches Bananas
46
45 49 32 16 52
48 51
139 150 77 26
Baked salmon Baked halibut Baked rock-cod Cod-fish cakes Cod-fish family style
19 5 1
718
Bread 60 1
256
Beans Plain Spanish Lima Navy Fruits 50 45
1
10 50 1 2
158 2 4
2
2
6
11 9 4
12 12 3
27
25
1 25
19 4
12
2 1 18
4 1 13
22 2
12 1 2 1
56 1 1 1 2
1
Fish
1
42 26 8 2 77
Soups Split pea Vegetable Macaroni Spaghetti Pearl barley Puree of navy bean Vermicelli Rice-tomato Noodles Cream of tomato
21
52
23 9 8 3 15 2 1
27 15 10 34 15 36 4 2 1
Potatoes Steamed Creamed Baked Mashed Fried Breakfast foods Com meal Rolled oats Cracked wheat Meats Hamburger and brown gravy Chili con cami Braised beef Roast beef and brown gravy Roast pork Roast veal and dressing
240 10 11 5
22 9 14 9 9 1
108 106
68 3 9
666 28 88 17 10
70 95 22
57
178 258
45
67
153 9
156 9
17 0 15
479 33
50 53 4
51 64
49 53 2 1
150 170 9
3
197 4
1
163
Stanley— D iet of Prisoners at San Quentin Meats Roast beef hash Frankfurters and brown gravy Pork sausage Boiled beef Beef stew Com beef and cabbage Boiled beef and cabbage Pigshead and cabbage Lamb curry and rice Lamb stew Roast pork hash Beef stew, rice and vegetables Beef stew and dumplings Hamburger and Spanish sauce Goulash and beans Hamburger loaf and cabbage Vegetables, etc. Boiled rice Potato salad Macaroni salad Spaghetti salad Dumplings (plain) Macaroni and tomatoes Macaroni and cheese Spaghetti and tomatoes Spaghetti and cheese Vermicelli and tomatoes Macaroni baked Spaghetti baked Fresh tomatoes Stewed fresh tomatoes Stewed pumpkin Stewed squash Spiced tomatoes Chow chow and cole slaw Liberty cabbage Pickled red beets Onions Creamed carrots Boston baked beans Spanish rice Boiled eggs Puddings and desserts Apple pie Apple-raisin pie Mince pie Vanilla cake Boiled rice, milk and sugar Com starch pudding Sago and fig pudding Tapioca Rice pudding Creole pudding Cabinet pudding Bread pudding Cheese Raisins Nuts (walnuts and almonds) Ice cream Sugar Syrup
1920 34 15 12 3 74 8 9 4 23 3 2 12
1921 36 11 13 95 9 1 26
1922 25 10 14 3 77 8 1 12 12 24
2 5 2 1 14 1 4 51 4 41 3 1 1 1 8 3 1
51 3 3 1
28
20 1 62 1
57 23 32 13
9
13 1
2
1 7 11 1 1 1 1
5 2 1 1 3 1
2 1 1 1 111 100
2 3 1 2 5 4 4 8
2 1 1 104 102
1 1 1 2 1 5 2 2 19 2 6 20 15 2 1 1 2 1 1 1 103 94
Total 95 36 39 6 246 25 10 5 61 15 2 36 2 5 2 1 93 4 3 1 4 128 28 135 17 1 1 1 30 3 1 1 1 9 11 2 2 1 1 2 2 12 5 4 5 24 9 11 28 15 2 1 1 6 2 3 3 318 296
164
The Journal o f the American D ental Association
fresh onions twice during the whole period of three years. Butter is not served and is not avail able. Milk is used in the coffee in bulk about once a week.' About 20 gallons of milk is supplied to the mess each day, but this is used for cooking. It is esti mated that each of the 2,400 prisoners receives approximately an ounce of milk each day for all purposes. The meat allowance is ample, and this with the bread and beans forms the principal dietary. Very few of the men complain, and most of them consider the food they receive to be sufficient in quantity. None crave other foods parT able
2 .— S u m m a r y op D ie t a r y T h r e e Y e a r P e r io d .
D u r in g
Times Served Foods 3,114 Beverages (tea and coffee) 3,490 Bread (all kinds) 3,464 Beans (all kinds) Fruits (fresh and stewed) 563 155 Fish Soups 196 809 Potatoes Breakfast foods 503 Meats (plain and stewed with vegetables) 1,428 Vegetables (also vegetable salads and relishes) 483 Puddings and desserts 131 Sugar 318 Syrup 296
ticularly, but they would not be in the least averse to eating many of the dain ties that might be provided outside the walls. Eggs and egg products are not served except on Easter, when each man receives a hard boiled egg. As the vitamins are thought to play a role in the maintenance of health, at tention was given to this phase of the diet. An effort was made to correlate the quantity and the quality of the vitamins supplied in this diet over a period of three years with the health record at the end of that time. Various investigators, in working with animals, found that butter fat furnishes a substance indispensable for growth
T a b l e 3 .— R e p o r t o n M e n O b s e r v e d D u r i n g P e r io d o f T h r e e Y e a r s
Age 23 21 49 35 65 17 34 18 23 51 25 23 22 48 31 65 20 33 20 18 68 19 46 40 41 35 28 35 21 26 60 29 29 29 53 46 34 22 19 23 44 36 47 42 20 34 20 34 26 20 35 23 30 25 69 22 33
Weight on Entrance 159 147 168 194 165 150 147 149 145 148 125 145 173 117 135 220 139 130 143 147 125 147 169 164 159 135 175 146 138 148 234 140 124 160 140 150 160 139 140 165 172 155 134 178 145 155 137 233 175 170 140 164 136 145 135 135 165
Present Weight 153 159 180 157^4 176 15854 13834 15254 140J4 154 13254 176^2 193 125 152 200 133 120 141 137 124 136 154 143 185J4 130 18054 16854 137 y2
Cavitii Devele 2 7
3 1
1
3
13554
248 158 121 15854 129 154 165 139^ 146 166 169 146 115:4 16054 145 167 137 228 165 178 141 149 13554 143 132 145 176
3 2 2 1
4 1 4
1
Stanley— D iet of Prisoners at San Quentin
and maintenance. This is noted as vitamin A, fat-soluble. Egg yolk fats and cod-liver oil contains this sub stance. The prison fare is generally deficient in these articles of food and correspondingly so with this vitamin; for, as previously noted, no butter is given, egg products are provided only occasionally and the amount of milk is very small. Corn meal contains vitamin A. Corn bread was served 256 times; corn meal 178 times; or a total of 434 servings in 3,129 meals. Water soluble vitamin B, the absence of which is thought to cause beriberi in man and polyneuritis in fowls, is prob ably supplied in sufficient quantities in the prison fare, for no beriberi has been found among the prisoners; at least, it has not been recognized as such. Pol ished rice is used exclusively. Other foods, such as beans and tomatoes, prob ably supply a sufficiency of this vitamin. It is believed that scurvy is caused by a lack of vitamin C. No scurvy has been found among the prisoners at San Quentin. In their diet, tomatoes seem to be the food that might supply this re
165
quirement. All the food is cooked; and while it is claimed that the antiscorbutic property is destroyed by heating, with the tomato it has been found that com plete destruction of the antiscorbutic properties does not follow cooking. The accompanying list gives the age, weight on entrance and the present weight of the prisoners, together with the number of cavities which have de veloped in the teeth during this threeyear period. Only fourteen, or 25 per cent, developed caries. Of the fifty-seven men on this diet, twenty-five gained weight, the weight of two remained stationary and thirty lost weight. Sum m ary
In three years, 3,129 meals were served. Vitamin A was supplied probably only in the com products and the small amount of milk. Vitamins B and C were probably sup plied by beans and tomatoes. With these small amounts of vitamin, the prisoners did as well as the ordinary person would on a much more varied diet richer in vitamins.