What has thus far been said about the ingredients of food and the ways they are used in the body may be briefly summarized in the following schematic manner:

Nutritive ingredients (or nutrients) of food

Edible portion....

e.g., flesh of meat, yolk and white of eggs, wheat flour, etc

Water.

Food as pur-chased contains -

Nutrients

Proteids.

Fats.

Carbohydrates.

Mineral matters.

Refuse: e.g. bones, entrails, shells, bran, etc.

Uses of nutrients in the body

Proteids ..e.g., white (albumin) of eggs, curd (casein) of milk, lean meat, gluten of wheat, etc.

Form tissue..

All serve as fuel to yield energy in the forms of heat and muscular power.

Fats..................

e. g., fat of meat, butter, olive oil, oils of corn and wheat, etc

Are stored as fat..........

Carbohydrates ....

e. g., sugar, starch, etc.

Are transformed into fat..........

Mineral matters (ash).. e- g., phosphates of lime, potash, soda, etc

Share in forming bone, assist in digestion, etc.

The views thus presented lead to the following definitions: (I) Food is that which, taken into the body, builds tissues or yields energy; (2) the most healthful food is that which is best fitted to the needs of the user; (3) the cheapest food is that which furnishes the largest amount of nutriment at the least cost; and (4) the best food is that which is both most healthful and cheapest.

We have, then, to consider the kinds and amounts of nutrients in different food materials, their digestibility, the kinds and amounts needed for nourishment by persons under different conditions of rest and work, and the nutritive value of different food products as compared with their cost.

Average Composition Of Common American Food Products

Food materials (as purchased).

Refuse.

Water.

Proteids.

Fat.

Carbohydrates.

Ash.

Fuel value per pound.

ANIMAL POOD.

Beef, fresh :

Percent.

Per cent.

Percent.

Per cent.

Percent.

Percent.

Calories.

Chuck ribs..........

16.3

526

15. 5

I5.0

0.8

910

Flank.........

I0.2

54.0

17.0

19.0

•7

1.105

Lion.......

133

52.5

16.1

17.5

•9

1.025

Proterhouse steak........

I2.7

52.4

19.1

17.9

.8

I,IOO

Sirloin steak...........

12.8

540

16.5

16.1

•9

975

Neck...........

27.6

45.9

14.5

II.9

.7

1.165

Ribs..........................

20.8

43.8

13.9

21.2

.7

1.135

Rib rolls......................

63.9

19.3

16.7

.9

1.055

Round.........

7.2

60.7

19.0

12.8

1.0

890

Rump.............

20.7

45.0

13.8

20.2

.7

1.090

Shank, fore..........

369

42.9

12.8

7.3

.6

545

Shoulder and cold.........

16.4

56.8

16.4

9.8

•9

715

Fore quarter...........

18.7

49.1

14.5

I7.5

.7

995

Hind quater........

157

50.4

15.4

18.3

.7

1.045

Beef, corned, canned, pickled, and dried :

Corned beef.........

8.4

49.2

14.3

23.8

4.6

1.245

Tongue, pickled.............

6.0

58.9

11.9

19.2

4.3

1.010

Dried, saled and smoked.........

47

53.7

26.4

6.9

8.9

790

Canned boiled beef.........

51.8

25.5

22.5

1.3

1.410

Canned corned beef..........

51.8

26.3

18.7

4.0

1,270

Veal:

Breast..........

21.3

52.0

15.4

11.0

.8

745

Leg..........................

14.2

60.1

15.5

79

.9

625

Leg cutlets........

34

68.3

20.1

7.5

1.0

695

Fore quarter.......

24.5

54.2

15.1

6.0

7

535

Hind quarter........

20.7

56.2

16.2

6.6

.8

580

Mutton:

Flank.......

9.9

39.0

13.8

36.9

.6

1,770

Leg, hind.......

18.4

51.2

15.1

14.7

.8

890

Lion chops.........

16.0

42.0

13.5

28.3

.7

1,415

Fore quarter.......

21.2

41.6

12.3

24.5

.7

1,235

Hind quarter, without tallow ..

17.2

454

13.8

23.2

.7

1.210

Lamb:

Breast........

19.1

45.5

15.4

19.1

.8

1,075

Leg, hind.........

17.4

52.9

15.9

13.6

•9

860

Pork, fresh:

Ham..........

10.7

48.0

13.5

25.9

.8

1,320

Lion chops.........

19.7

41.8

13.4

24.2

.8

1,245

Shoulder..........

12.4

44.9

12.0

29.8

.7

1,450

Tendeloin.......

66.5

18.9

13.0

1.0

895

Pork, salted, cured, and pickled:

Ham, smoked.........

13.6

34.8

14.2

33.4

4.2

1.635

Shoulder, smoked........

18.2

36.8

13.0

26.6

5.5

1,335

Salt pork..........

7.9

1.9

86.2

39

3,555

Bacon, smoked........

7.7

17.4

9.1

62.2

4.1

2,715

Sausage:

Bologna........

3.3

552

18.2

19.7

3.8

1,155

Pork.........................

39.8

13.0

44.2

1.1

2.2

2,075

Frankfort..............

57.2

19.6

18.6

1.1

3.4

1,155

Pood materials (as purchased).

Refuse.

Water.

Protcids.

Fat.

Carbohydrates.

Ash.

Fuel value per pound.

animal food - continued.

Soups:

Percent.

Percent.

Per cent.

Percent.

Percent.

Per cent.

Calories.

Celery, cream of........

88.6

2.1

2.8

5.0

1.5

235

Beef.........................

02.9

4.4

.4

I.I

1.2

I20

Meat stew.....

84.5

4.6

4.3

5.5

I.I

365

Tomato..........

90.0

1.8

I.I

5.6

1.5

185

Poultry:

Chicken, broilers...........

41.6

43.7

12.8

1.4

.7

305

Fowls.........

25.9

47.1

13.7

12.3

.7

765

Goose..........

17.6

38.5

13.4

29.8

.7

1.475

Turkey.....

22.7

42.4

16.1

18.4

.8

1,060

Fish:

Cod, dressed..........

29.9

58.5

11.1

.2

.8

220

Halibut, steaks or sections ....

17.7

61.9

15.3

4.4

.9

475

Mackerel, whole.........

44.7

40.4

10.2

4.2

.7

370

Perch, yellow, dressed.......

35.1

50.7

12.8

•7

.9

275

Shad, whole.......

50.1

35.2

9.4

4.8

.7

380

Shad, roe..................

71.2

20.9

3.8

2.6

1.5

600

Fish, preserved:

Cod, salt.....................

24.9

40.2

16.0

.4

18.5

325

Herring, smoked.........

444

19.2

20.5

8.8

7.4

755

Fish, canned:

Salmon.............

63.5

21.8

12.1

2.6

915

Sardines...............

15..0

53.6

23.7

12.1

53

950

Shellfish:

Oysters. "solids"...........

88.3

6.0

z.3

3.3

1.1

225

Clams.........

80.8

10.6

1.1

5.2

2.3

340

Crabs..........

52.4

36.7

7.9

.9

.6

1.5

200

Lobsters.............

61.7

30.7

5.9

.7

.2

.8

145

Eggs: Hens' eggs..........

211.2

65.5

13.1

93

0.9

635

Dairy products, etc.

Butter..........

11.0

1.0

85.0

3.0

3,410

Whole milk..................

87.0

3.3

4.0

5.0

.7

310

Skim milk...........

90.5

3.4

•3

5.x

.7

165

Buttermilk..............

91.0

3.0

•5

4.8

.7

160

Condensed milk...........

26.9

8.8

8.3

54.1

1.9

1,430

Cream.............

74.0

2.5

18.5

4.5

•5

865

Cheese, Cheddar........

27.4

27.7

36.8

4.1

4.0

2,075

Cheese, full cream.........

34.2

25.9

337

M

3.8

1,885

VEGETABLE FOOD.

Flour, meal, etc.:

Entire wheat flour..........

11.4

13.8

1.9

71.9

1.0

1.635

Graham flour.............

11.3

13.3

2.2

71.4

x.8

1.645

Wheat flour, patent roller process -

High grade and medium..............

12.0

11.4

1.0

75.1

5

1,650

Low grade..............

12.0

14.0

1.9

71.2

9

1.640

Macroni, vermicelli, etc...........

10.3

13.4

•9

74.1

1.3

1.645

Wheat breakfast food...............

9.6

12.1

1.8

75.2

1.3

1,680

Buckwheat flour.............

13.6

6.4

1.2

779

•9

1,605

1 Refuse, oil.

2 Refuse, shell.

Food materials (as purchased).

Refuse.

Water.

Proteids.

Fat.

Carbohydrates.

Ash.

Fuel value per pound.

vegetable food - continued.

Flour, meal, etc.:

Per cent.

Per cent.

Per cent.

Percent.

Percent.

Percent.

Calories.

Rye flour.............

I2.9

6.8

0.9

78.7

.7

1,620

Corn meal..........

12.5

9.2

1.9

75.4

1.0

1,635

Oat breakfast food..........

7.7

16.7

7.3

66.2

2.1

I,8oo

Rice...........

12.3

8.0

•3

79.0

.4

1,620

Tapioca...........

IZ.4

.4

.1

88.0

.1

1,650

Starch.............

90.0

1.675

Bread, pastry, etc.:

White bread...............

35.3

9.2

1.3

53.1

I.I

I,200

Brown bread.........

43.6

5.4

1.8

47.1

2.1

1,040

Graham bread.............

35.7

8.9

1.8

52.1

1.5

1,195

Whole wheat bread..........

38.4

9.7

•9

49.7

1.3

1,130

Rye bread..........

357

9.0

.6

53.2

1.5

1,170

Cake........

19.9

6.3

9.0

63.3

1.5

1,630

Cream crackers..........

6.8

9.7

12.1

69.7

1.7

1,925

Oyster crackers..........

4.8

11.3

zo.5

70.5

2.9

I,910

Soda crackers..........

59

9.8

9.1

73.1

2.1

1,875

Sugars, etc.:

Molasses.....................

70.0

1,225

Candy 1 .......

96.0

1,680

Honey.........

81.0

1,420

Sugar, granulated.........

100.0

1,750

Maple syrup...........

71.4

1,250

Vegetables: 2

Beans, dried...........

12.6

22.5

1.8

59.6

3.5

1,520

Beans, Lima, shelled........

68.5

7.1

.7

22.0

1.7

540

Beans, string..............

7.0

83.0

2.1

•3

6.9

.7

170

Beets..........

20.0

70.0

1.3

.1

7.7

.9

160

Cabbage...........

15.0

777

1.4

.2

4.8

•9

115

Celery.........

30.0

75.6

.9

.1

2.6

.8

65

Corn, green (sweet), edible portion...........

75.4

3.1

1.1

19.7

.7

440

Cucumbers...........

15.0

81.1

.7

.2

2.6

4

65

Lettuce...........

15.0

80.5

1.0

.2

2.5

.8

65

Mushrooms...........

88.1

3.5

.4

6.8

1.2

185

Onions.............

10.0

78.9

1.4

.3

8.0

•5

190

Parnips.............

20.0

66.4

1.3

.4

10.8

1.1

230

Peas (Pisum sativum), dried...

9.5

24.6

1.0

62.0

2.9

1,565

Peas (Pisum sativum), shelled .

74.6

7.0

0.5

16.9

1.0

440

Cowpeas, dried..............

13.0

21.4

1.4

60.8

3.4

1,505

Potatoes.............

20.0

62.6

1.8

.1

14.7

.8

295

Rhubarb...........

40.0

56.6

.4

.4

2.2

.4

60

Sweet potatoes...........

20.0

55.2

1.4

.6

21.9

9

440

Spinach.........

92.3

2.1

.3

3.2

2.1

95

Squash.............

50.0

44.2

7

.2

4.5

4

100

Tomatoes..........

94.3

.9

.4

3.9

5

100

Turnips................

30.0

62.7

9

.1

57

.6

120

1 Plain confectionery not containing nuts, fruit, or chocolate.

2Such vegetables as potatoes, squash. beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetable], fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.

Food materials (as purchased).

Refuse.

Water.

Proteids,

Fat

Carbohydrates.

Ash,

Fuel value per pound.

vegetable food - continued.

Vegetables, canned:

Percent.

Percent.

Percent.

Percent.

Percent.

Percent.

Calories.

Baked beans.......

68.0

6.0

2.5

10.6

2.1

555

Peas (Pisum sativum), green ..

85.3

3.6

.2

9.8

I.I

235

Corn, green.........

76.I

2.8

1.2

I9.0

•9

430

Succotash..........

759

3.6

1.0

l8.6

?

425

Tamotoes.........

94.O

1.2

.2

4.0

.6

95

Fruits, berries, etc., fresh:l

Apples.........

25.0

63.3

0.3

0.3

10.8

0.3

190

Bananas...........

35.0

48.9

.8

4

14.3

.6

260

Grapes.............

25.0

58.0

1.0

1.2

14.4

4

295

Lemons........

30.0

62.5

.7

•5

59

.4

125

Muskmelons.........

50.0

44.8

.3

4.6

3

80

Oranges.........

27.0

63.4

.6

.1

8.5

.4

150

Pears.............

10.0

76.0

.5

•4

12.7

.4

230

Perisimmons, edible portion.......

66.1

.8

.7

31.5

.9

550

Raspberries.............

85.8

1.0

12.6

.6

220

Strawberries...........

50

85.9

.9

.6

7.0

.6

150

Watermelons........

59.4

37.5

.2

.1

2.7

.1

50

Fruits, dried:

Apples.......

28.1

1.6

2.2

66.1

2.0

1,185

Apricots.........

29.4

47

1.0

62.5

2.4

1,125

Dates........

10.0

13.8

1.9

2.5

70.6

1.2

1,275

Figs.........................

18.8

4.3

3

74.2

2.4

1,280

Raisins..........

10.0

13.1

2.3

3.0

68.5

3.1

1,265

Nuts:

Almonds....................

45.0

2.7

11.5

30.2

9.5

1.1

1,515

Brazil nuts...........

49.6

2.6

8.6

33.7

3.5

2.0

1,485

Butternuts.........

86.4

.6

3.8

8.3

5

•4

385

Chestnuts, fresh........

16.0

37.8

5.2

45

35.4

1.1

915

Chestnuts, dried.......

24.0

45

8.1

53

56.4

1.7

1,385

Cocoanut..........

'48.8

7.2

2.9

25.9

14.3

•9

1,295

Cocoanut, prepared........

3.5

6.3

57.4

31.5

1.3

2,865

Filberts.........

52.1

1.8

7.5

31.3

6.2

1.1

1,430

Hickory nuts..........

62.2

1.4

5.8

25.5

43

.8

1,145

Pecans, polished.........

53.2

1.4

5.2

333

6.2

.7

1,465

Peanuts.............

24.5

6.9

19.5

29.1

18.5

1.5

1,775

Pinon (Pinus edulis).......

40.6

2.0

8.7

36.8

10.2

1.7

1,730

Walnuts, black..........

74.1

.6

7.2

14.6

3.0

.5

730

Walnuts, English.....

58.1

1.0

6.9

26.6

6.8

.6

1,250

Miscellaneous :

Chocalate....

59

12.9

48.7

30.3

2.2

5,625

Cocoa, powered........

4.0

21.6

28.9

37.7

7.2

2,160

Cereal coffee, infusion (1 part boiled in 20 parts water)2

98.2

.2

1.4

.2

30

1 Fruits contain a certain proportion of inedible materials, as skin, seeds, etc.. which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds, and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.

2Milk and shell,

3The average of five analyses of cereal coffee grain is: Water, 6.2; proteids, 13.3; fat, 3.4; carbohydrates, 72.6, and ash, 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion, The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.

Table II. Coefficients Of Digestibility And Fuel Values Per Pound Of Nutrients In Different Groups Of Food Materials

Kind of food.

Proteids.

Fat.

Carbohydrates.

Digestibility.

Fuel value per pound.

Digestibility.

Fuel value per pound.

Digestibility.

Fuel value per pound.

Percent.

Calories.

Per cent.

Calories.

Percent.

Calories.

Meats and fish..........

97

I.940

95

4,040

98

1,730

Eggs........

97

1,980

95

4.090

98

1,730

Dairy products.........

97

1,940

95

3.990

98

1.730

Animal food (of mixed diet)....

%

1,940

95

4,050

98

1,730 I,860

Cereals.......

1,750

90

3.800

98

Legumes (dried).....

78

1,570

90

3.800

97

1,840

Sugars..........

98

I,750

Starches...........

98

I,86o

Vegetables...........

83

1,410

90

3,80O

95

1,800

Fruits.............

85

1,520

90

3.8oo

90

1,630

Vegetable foods (of mixed diet)...

84

1,840

90

3,800

97

1,820

Total food (of mixed diet)........

92

1,820

95

4,050

97

1,820

Chart I. - Composition Of Food Materials. Nutritive Ingredients, Refuse, And Fuel Values

Composition of Food Materials

Food Consumption Of Persons In Different Circumstances, And Proposed Dietary

[Quantities per man per day.]

Number of studies included in avenges.

Actually eaten.

Digestible.

Proteids.

Fat.

Carbohydrates.

Proteids.

Pat.

Carbohydrates.

Fuel value.

Nutritive ratio.

PERSONS WITH ACTIVE WORK.

Gms.

Gms.

Gms.

Gms.

Gms.

Gms.

Cal-ories.

r:

Rowing clubs in New England.........

7

155

177

440

143

168

427

3,955

5.6

Bicyclists in New York..........

3

186

x86

651

I7X

177

631

5.005

6

Football teams in Connecticut and California.

2

226

354

634

208

336

615

6,590

6.6

Prussian machinist..........

I

139

113

677

128

107

657

4,270

7

Swedish mechanics.........

5

189

110

714

174

X04

693

4,590

53

PERSONS WITH ORDINARY WORK.

Farmers' families in eastern United States....

10

97

X30

467

89

124

453

3,415

8.2

Mechanics' families in United States.........

14

103

150

402

95

143

39°

3,355

7.5

Laborers' families in large cities of the United

States.........

12

101

116

344

93

110

334

2,8l0

6.3

Laborers' families in United States (more comfortable circumstances)...........

2

120

147

534

110

140

518

3,925

7.6

Russian peasants........

129

33

589

119

31

571

3.165

54

Swedish mechanics.......

6

134

79

523

123

75

507

3,330

5.5

PROFESSIONAL MEN.

Lawyers, teachers, etc., in United States...........

14

104

125

423

96

119

410

3,220

7.1

College clubs in United States.............

15

107

148

459

98

141

445

7.8

German physicians..........

2

131

95

327

121

90

317

2,680

43

Japanese professor..........

1

123

21

416

113

19

403

2,345

4

MEN WITH LTTTLE OR NO EXERCISE.

Men (American) in respiration calorimeter...

11

112

80

305

103

76

296

2,380

4.5

Men (German) in respiration apparatus......

5

127

80

302

117

76

293

2,430

4

PERSONS IN DESTITUTE CIRCUMSTANCES,

Poor families in New York City........

11

S3

95

407

86

90

395

2,845

6.9

Laborers' families in Pittsburg, Pa.......

2

80

95

308

74

90

29?

2,400

6.8

German laborers' family .............

1

52

32

287

48

30

278

1,640

7.2

Italian mechanics...........

5

76

38

396

70

36

384

2,225

6.6

MISCELLANEOUS.

Negro families in Alabama and Virginia.....

39

86

145

440

79

138

427

3.395

93

Italian families in Chicago.........

4

103

111

391

95

105

379

2,905

6.5

French Canadians in Chicago.........

5

118

158

345

109

150

335

3,260

6.2

Bohemian families in Chicago.......

8

115

101

360

106

96

349

2,800

5.3

Inhabitants Java village, Columbian Exposition, 1893.........

1

66

19

254

61

18

246

1,450

4.7

Russian Jews in Chicago.........

10

137

103

418

126

98

405

3,135

5

Mexican families in new Mexico........

4

94

71

613

86

67

595

3.46o

8.7

Chinese dentist in California.......

1

115

113

289

106

107

280

2,620

4.9

Chinese laundryman in California.......

1

135

76

566

124

72

549

3,48o

57

Chinese farm laborer in California........

1

144

95

640

132

90

621

3.98o

6.2

United States army ration, peace.........

120

161

454

110

153

440

3.730

7.1

German army ration, peace...........

114

39

480

105

37

466

2,725

5.2

Number of studies included in averages.

Actually eaten.

Digestible.

Fuel value.

Nutritive ratio.

Proteids.

Fat.

Carbohydrates.

Proteids.

Fat.

Carbohydrates.

DIETARY STANDARDS.

Gms.

Gms.

Gms.

Gms.

Gms.

Gms.

Cal-ories.

1:

Man at hard work (Voit). ............

145

100

450

133

95

437

3,270

4.9

Man at moderate work (Voit)........

118.

56

500

I09

53

485

2,965

55

Man with very hard muscular work (Atwater)

175

(0

(1)

l6l

(0

(1)

5,500

7.2

Man with hard muscular work (Atwater}

I50

(I)

(1)

138

(I)

(I)

4,150

6.2

Man with moderately active muscular work (Atwater)..............................

125

(I)

(I)

"5

(I) (0

(I)

3,400

6.2

Man with light to moderate muscular work

(Atwater).........

112

(I)

(I)

103

(I)

3,050

6.1

Man at "sedentary" or woman with moderately active work (Atwater)..........

100

(I)

(0

92

(I)

(1)

2,7O0

6.x

Woman at light to moderate muscular work, or man without muscular exercise (Atwater)

90

(I)

(I)

83

(I)

(1)

2,450

6.1

(1) Pats and carbohydrates in sufficient amounts to furnish, together with the proteids, the indicated amount of energy.

Chart II. Pecuniary Economy Of Food

Amounts of actually nutritive ingredients obtained in different food materials for 10 cents. (Amounts of nutrients in pounds; feel value in calorie*.)

Pecuniary Economy of Food

Comparative Cost Of Digestible Nutrients And Energy In Different Food Materials At Average Prices

[It is estimated that a man at light to moderate muscular work requires about 0.23 pound of proteids and 3,050 calories of energy per day.]

Kind of food material.

Price per pound.

Cost of 1 pound pro-teids.1

Cost of 1,000 calories energy.l

Amounts for 10 cents.

Total weight of food material.

Proteids.

Fat.

Carbohydrates.

Energy.

Cents.

Dollars.

Cents.

Pounds

Pound.

Pound.

Pounds.

Calorics.

Beef, sirloin.........

25

I.60

25

0.40

0.06

O.06

410

" "

20

1.28

20

.50

.08

.08

515

" "

15

.96

15

.67

.10

.11

685

Beef, round.........

16

.87

18

.63

.11

.08

560

" "

14

.76

16

.71

.13

.09

630

" "

12

.65

13

.83

.15

.10

740

Beef, shoulder Cold.......

12

.75

17

.83

.13

.08

595

" " "

9

•57

13

1.11

.18

.10

795

Beef, stew meat........

5

.35

7

2

.29

.23

1,530

Beef, dried, chipped.......

25

32

.40

.10

.03

315

Mutton chops, Ioin.......

16

1.22

11

.63

.08

.17

890

Mutton leg..........

20

1.37

22

.50

.07

.07

445

" " ................

26

1.10

18

.63

•09

•09

560

Roast pork, loin.........

12

.92

10

.83

.IX

.19

Il035

Pork, smoked ham........

22

1.60

13

.45

.06

.14

735

" " "

18

1.30

II

.56

.08

.18

915

Pork, fat salt.......

12

6.67

3

.83

.02

.68

2,950

Codfish, dressed, fresh.....

10

•93

46

1

.11

220

Halibut, fresh.....

18

1.22

38

.56

.08

.02

265

Cod, salt........

7

•45

22

1.43

.22

.01

465

Macherel, salt, dressed...........

10

.74

9

1

.13

.20

1,135

Salmon, canned..........

12

.57

13

.83

.18

.10

760

Oysters, solids, 50 cents per quart..........

25

4.30

111

.40

.02

.01

90

Oysters, solids, 35 cents per quart.........

18

3.10

80

.56

.03

.01

.02

125

Lobstar, canned.........

18

1.02

46

.56

.10

.01

225

Butter........................

20

20.00

6

.50

.01

.40

1,705

"

25

25.00

7

.40

.32

1,365

"

30

30.00

9

•33

.27

1,125

Eggs, 36 cents per dozen........

24

2.09

39

.42

.05

.04

260

Eggs, 24 cents per dozen.....

16

1.39

26

.63

.07

.06

385

Eggs, 12 cents per dozen...

8

.70

13

1.25

.14

.11

770

Cheese.........

16

.64

8

.63

.16

.20

.02

1,185

Milk, 7 cents per quart.....

3 1/2

1.09

11

2.85

.09

.11

.14

885

Milk, 6 cents per quart....

3

•94

10

3.33

.11

.!3

.17

1,030

Wheat flour.......

3

.31

2

3.33

.32

.03

2.45

5,440

1 The cost of 1 pound of proteids means the cost of enough of the given material to furnish 1 pound of proteids, without regard to the amount of the oilier nutrients present. Likewise the cost of energy means the cost of enough material to furnish 1,000 calories without reference to the kinds and proportions of nutrients in which the energy is supplied. These estimates of the cost of proteids and energy are thus Incorrect in that neither gives credit for the value of the other.

Kind of food material.

Price per pound.

Cost of x pound pro-teids.1

Cost of 1,000 calories energy.1

Amounts for 10 cents.

Total weight of food material.

Proteids.

Fat.

Carbohydrates.

Energy.

Cents.

Dollars.

Cents.

Pounds

Pound.

Pound.

Pounds.

Calories.

Wheat flour...........

2 1/2

.26

2

4

.39

.04

2.94

6,540

Corn meal, granular.........

2 1/2

.32

2

4

.31

.07

2.96

6,540

Wheat breakfast food.........

7 1/2

.73

4

1.33

.13

.02

.98

2,235

Oat breakfast food.........

7 1/2

.53

4

1.33

.19

.09

.86

2,395

Oat meal.........

4

.20

2

2.50

.34

.16

1.66

4,500

Rice.........

8

1.18

5

1.25

.08

.97

2,025

Wheat bread.........

6

.77

5

1.67

.13

.02

.87

2,000

" ".........

5

.64

4

2

.16

.02

1.04

2,400

" " ..............

4

.51

3

2.50

.20

.03

1.30

3,000

Rye bread.......

5

.65

4

2

.15

.01

1.04

2,340

Beans, white, dried.....

5

.20

3

2

.35

.03

1.16

3.040

Cabbage.........

2 1/2

2.08

22

4

.05

.01

.18

460

Celery..............

5

6.65

77

2

.02

.05

130

Corn, canned...............

10

4.21

23

1

.02

.01

.18

430

Potatoes, 90 cents per bushel..

1.00

5

6.67

.10

.01

.93

1,970

Potatoes, 60 cents per bushel..

1

.67

3

10

.15

.01

1.40

2.950

Potatoes, 45 cents per bushel..

3/2

.50

3

13.33

.20

.01

1.87

3.935

Turnips....................

I

1.33

8

10

.08

.01

.54

1,200

Apples.....................

1 1/2

5.00

8

6.67

.02

.02

.65

1,270

Bananas....................

7

10.00

27

1.43

.01

.01

.18

370

Oranges....................

6

12.00

40

1.67

.01

.13

250

Strawberries................

7

8.75

47

1.43

.01

.01

.09

215

Sugar......................

6

3

1.67

1.67

2,020

1 See note on page 29.

According to Dr. Atwater, a man at hard muscular work requires 1.2 the food of a man at moderately active muscular work. A man with light muscular work and a boy sixteen years old require 0.9 the food of a man at moderately active muscular work. A man at a sedentary occupation, a woman at moderately active work, a boy fourteen years old, and a girl sixteen years old, require 0.8 the food of a man at moderately active muscular work. A woman at light work, a boy twelve years old, and a girl fourteen years old, require 0.7 the food of a man at moderately active muscular work. A boy eleven years old and a girl twelve years old require 0.6 the food of a man at moderately active muscular work. A child from six to nine years old requires 0.5 the food of a man at moderately active muscular work. A child from two to five years old requires 0.4 the food of a man at moderately active muscular work. A child under two years old requires 0.3 the food of a man at moderately active muscular work.

Again quoting from Atwater, all persons must get from their food a proper amount of proteids for building and keeping in repair the bodily machine and fuel for warmth and work; but individuals differ in the amounts they require, and even among those in good health many must avoid certain kinds of food. One man cannot eat fish, another cannot eat mutton, another cannot eat eggs, and so on; while some have weak digestion, naturally or acquired, and these must have special diets. These are cases for the physician to study and set right The point is to get what agrees with these people, and yet get a diet that will afford the proper amount of nourishment. Here the dyspeptic needs proper advice and guiding.

If we take more food than is needed, or improper food, we overtax the digestive organs; injury follows and energy is wasted. If a man is a glutton, in the end he must suffer. Usually we eat three meals in twenty-four hours. Custom has much to do with this. Every one should regulate this matter according to his needs and habits. It is never well to eat to repletion at any one meal. Do not confine yourself to a one-sided diet. Poverty may make such a course somewhat necessary, as instanced by the bread-and-tea diet of many poor women especially. On the other hand, do not live on meat alone, or vegetables alone. A properly proportioned and properly mixed diet is the diet of election for man. Of course special diets are for special cases. The question of diet should be more studied by all. Eating and drinking, especially among the idle and well-to-do, is made an amusement in many cases. They eat for social enjoyment and merely to pass away time. This is in evidence in travelling and in city life. Take a Pullman buffet car for a journey. People are constantly eating and drinking here, and at the regular meal-time pass into the dining car for the three regular meals, and thus keep up the constant tickling of their gustatory senses. In city life we see the same tampering with our digestive machinery. Among those holding the ordinary positions of business life we behold the horrors of the quick lunch, where all the laws of health as to digestion are violated. To those better equipped with this world's goods we see errors of diet in the rich heavy lunch, often with spirits, wine, or beer. Women are great sinners at this mid-day lunch. The horrors of the sweets and the ices, and such, only their stomachs and often their general wretchedness can reveal. The full late dinner and the heavy supper after the opera complete the gastronomic dissipation. Few can withstand this round of eating and drinking and live beyond fifty years of age. We are getting to know better. Caterers are learning more how to serve people. Dinners, luncheons, and such are lighter and served more in accordance with proper rules governing health than they formerly were; but even as this care in serving increases, people must learn and grow more cautious in eating and drinking, and thus preserve their own health, the stability of the coming man, and the general good of the entire human race.