There are contrasting views on slave's diets and access to food. Some portray slaves as having plenty to eat, while others portray "the fare of the plantation coarse and scanty". For the most part, slaves' diet consisted of a form of fatty pork and corn or rice. Historian U.B. Phillips found that slaves received the following standard, with little or no deviation: "a quart of cornmeal and half pound of salt pork per day for each adult and proportionally for children, commuted or supplemented with sweet potatoes, field peas, syrup, rice, fruit, and 'garden sass' [vegetables". Scholars came to realize that the slave's diets were quantitatively satisfactory, but not qualitatively sufficient. The poor quality of food led to slaves that were either "physically impaired or chronically ill"