Human Foods and Their Nutritive Value Part 13

TEN CENTS WILL PURCHASE: (From Farmer's Bulletin No. 142, U. S.

Dept. of Agr.)

============================================================================= | | TOTAL | | | | | | WEIGHT | | | | KIND OF FOOD | PRICE | OF FOOD | | | CAR- | MATERIAL | PER | MATE- |PROTEIN | FAT | BOHY- | ENERGY | POUND | RIAL | | | DRATES | ------------------------+-------+---------+--------+-------+---------+------- | Cents | Pounds | Pound | Pound | Pounds |Calories Beef, sirloin | 25 | 0.40 | 0.06 | 0.06 | -- | 410 Do. | 20 | 0.50 | 0.08 | 0.08 | -- | 515 Do. | 15 | 0.67 | 0.10 | 0.11 | -- | 685 Beef, round | 16 | 0.63 | 0.11 | 0.08 | -- | 560 Do. | 14 | 0.71 | 0.13 | 0.09 | -- | 630 Do. | 12 | 0.83 | 0.15 | 0.10 | -- | 740 Beef, shoulder clod | 12 | 0.83 | 0.13 | 0.08 | -- | 595 Do. | 9 | 1.11 | 0.18 | 0.10 | -- | 795 Beef, stew meat | 5 | 2.00 | 0.29 | 0.23 | -- | 1530 Beef, dried, chipped | 25 | 0.40 | 0.10 | 0.03 | -- | 315 Mutton chops, loin | 16 | 0.63 | 0.08 | 0.17 | -- | 890 Mutton, leg | 20 | 0.50 | 0.07 | 0.07 | -- | 445 Do. | 16 | 0.63 | 0.09 | 0.09 | -- | 560 Roast pork, loin | 12 | 0.83 | 0.11 | 0.19 | -- | 1035 Pork, smoked ham | 22 | 0.45 | 0.06 | 0.14 | -- | 735 Do. | 18 | 0.56 | 0.08 | 0.18 | -- | 915 Pork, fat salt | 12 | 0.83 | 0.02 | 0.68 | -- | 2950 Codfish, dressed, fresh | 10 | 1.00 | 0.11 | -- | -- | 220 Halibut, fresh | 18 | 0.56 | 0.08 | 0.02 | -- | 265 Cod, salt | 7 | 1.43 | 0.22 | 0.01 | -- | 465 Mackerel, salt, dressed | 10 | 1.00 | 0.13 | 0.20 | -- | 1135 Salmon, canned | 12 | 0.83 | 0.18 | 0.10 | -- | 760 Oysters, solids, | | | | | | 50 cents per quart | 25 | 0.40 | 0.02 | -- | 0.01 | 90 35 cents per quart | 18 | 0.56 | 0.03 | 0.01 | 0.02 | 125 Lobster, canned | 18 | 0.56 | 0.10 | 0.01 | -- | 225 b.u.t.ter | 20 | 0.50 | 0.01 | 0.40 | -- | 1705 Do. | 25 | 0.40 | -- | 0.32 | -- | 1365 Do. | 30 | 0.33 | -- | 0.27 | -- | 1125 Eggs, 36 cents per dozen| 24 | 0.42 | 0.05 | 0.04 | -- | 260 Eggs, 24 cents per dozen| 16 | 0.63 | 0.07 | 0.06 | -- | 385 Eggs, 12 cents per dozen| 8 | 1.25 | 0.14 | 0.11 | -- | 770 Cheese | 16 | 0.63 | 0.16 | 0.20 | 0.02 | 1185 Milk, 7 cents per quart | 3-1/2 | 2.85 | 0.09 | 0.11 | 0.14 | 885 Milk, 6 cents per quart | 3 | 3.33 | 0.11 | 0.13 | 0.17 | 1030 Wheat flour | 3 | 3.33 | 0.32 | 0.03 | 2.45 | 5440 Do. | 2-1/2 | 4.00 | 0.39 | 0.04 | 2.94 | 6540 Corn meal, granular | 2-1/2 | 4.00 | 0.31 | 0.07 | 2.96 | 6540 Wheat breakfast food | 7-1/2 | 1.33 | 0.13 | 0.02 | 0.98 | 2235 Oat breakfast food | 7-1/2 | 1.33 | 0.19 | 0.09 | 0.86 | 2395 Oatmeal | 4 | 2.50 | 0.34 | 0.16 | 1.66 | 4500 Rice | 8 | 1.25 | 0.08 | -- | 0.97 | 2025 Wheat bread | 6 | 1.67 | 0.13 | 0.02 | 0.87 | 2000 Do. | 5 | 2.00 | 0.16 | 0.02 | 1.04 | 2400 Do. | 4 | 2.50 | 0.20 | 0.03 | 1.30 | 3000 Rye bread | 5 | 2.00 | 0.15 | 0.01 | 1.04 | 2340 Beans, white, dried | 5 | 2.00 | 0.35 | 0.03 | 1.16 | 3040 Cabbage | 2-1/2 | 4.00 | 0.05 | 0.01 | 0.18 | 460 Celery | 5 | 2.00 | 0.02 | -- | 0.05 | 130 Corn, canned | 10 | 1.00 | 0.02 | 0.01 | 0.18 | 430 Potatoes, | | | | | | 90 cents per bushel | 1-1/2| 6.67 | 0.10 | 0.01 | 0.93 | 1970 60 cents per bushel | 1 | 10.00 | 0.15 | 0.01 | 1.40 | 2950 45 cents per bushel | 3/4 | 13.33 | 0.20 | 0.01 | 1.87 | 3935 Turnips | 1 | 10.00 | 0.08 | 0.01 | 0.54 | 1200 Apples | 1-1/2| 6.67 | 0.02 | 0.02 | 0.65 | 1270 Bananas | 7 | 1.43 | 0.01 | 0.01 | 0.18 | 370 Oranges | 6 | 1.67 | 0.01 | -- | 0.13 | 250 Strawberries | 7 | 1.43 | .01 | 0.01 | 0.09 | 215 Sugar | 6 | 1.67 | -- | -- | 1.67 | 2920 =============================================================================

It is to be noted in the table that, ordinarily, for the same amount of money the most nutrients can be obtained in the form of milk, cheese, sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk.

While meats supply protein liberally, they fail to furnish carbohydrates as the vegetables. As discussed in the chapter on Dietary Studies of Families, unnecessarily expensive foods are often used, resulting either in lack of nutrients or unbalanced rations.

EXAMPLES

1. Compute the calories and the amounts of protein, fat, and carbohydrates that can be procured for 25 cents in cheese selling for 18 cents per pound; how do these compare with the nutrients in eggs at 20 cents per dozen?

2. Which food furnishes the larger amount of nutrients, potatoes at 50 cents per bushel or flour at $6 per barrel?

3. How do beans at 10 cents per quart compare in nutritive value with beef at 15 Cents per pound?

4. How does salt codfish at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?

5. Compare in nutritive value cream at 25 cents per quart with b.u.t.ter at 30 cents per pound.

6. Calculate the composition and nutritive value of a cake made of sugar, 8 oz.; b.u.t.ter, 4 oz.; eggs, 8 oz.; flour, 8 oz.; and milk, 4 oz.; the baked cake weighs one and three fourths pounds.

AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS

(From Farmer's Bulletin, No. 142, U. S. Dept. of Agr.)

============================================================================= | | | | | | | F | | | | | h | | u p | R | | P | | C y | | e e | e | W | r | | a d | | l r | f | a | o | F | r r | A | Food Material | u | t | t | a | b a | s | v P (as purchased) | s | e | e | t | o t | h | a o | e | r | i | | - e | | l u | | | n | | s | | u n | | | | | | | e d ------------------------------+------+------+------+------+-----+-----+------ | | | | | | | Calo- ANIMAL FOOD | % | % | % | % | % | % | ries | | | | | | | Beef, fresh: | | | | | | | Chuck ribs | 16.3 | 52.6 | 15.5 | 15.0 | -- | 0.8 | 910 Flank | 10.2 | 54.0 | 17.0 | 19.0 | -- | 0.7 | 1105 Loin | 13.3 | 52.5 | 16.1 | 17.5 | -- | 0.9 | 1025 Porterhouse steak | 12.7 | 52.4 | 19.1 | 17.9 | -- | 0.8 | 1100 Sirloin steak | 12.8 | 54.0 | 16.5 | 16.1 | -- | 0.9 | 975 Neck | 27.6 | 45.9 | 14.5 | 11.9 | -- | 0.7 | 1165 Ribs | 20.8 | 43.8 | 13.9 | 21.2 | -- | 0.7 | 1135 Rib rolls | -- | 63.9 | 19.3 | 16.7 | -- | 0.9 | 1055 Round | 7.2 | 60.7 | 19.0 | 12.8 | -- | 1.0 | 890 Rump | 20.7 | 45.0 | 13.8 | 20.2 | -- | 0.7 | 1090 Shank, fore | 36.9 | 42.9 | 12.8 | 7.3 | -- | 0.6 | 545 Shoulder and clod | 16.4 | 56.8 | 16.4 | 9.8 | -- | 0.9 | 715 Fore quarter | 18.7 | 49.1 | 14.5 | 17.5 | -- | 0.7 | 995 Hind quarter | 15.7 | 50.4 | 15.4 | 18.3 | -- | 0.7 | 1045 Beef, corned, canned, | | | | | | | pickled, dried: | | | | | | | Corned beef | 8.4 | 49.2 | 14.3 | 23.8 | -- | 4.6 | 1245 Tongue, pickled | 6.0 | 58.9 | 11.9 | 19.2 | -- | 4.3 | 1010 Dried, salted, and smoked | 4.7 | 53.7 | 26.4 | 6.9 | -- | 8.9 | 790 Canned boiled beef | -- | 51.8 | 25.5 | 22.5 | -- | 1.3 | 1410 Canned corned beef | -- | 51.8 | 26.3 | 18.7 | -- | 4.0 | 1270 Veal: | | | | | | | Breast | 21.3 | 52.0 | 15.4 | 11.0 | -- | 0.8 | 745 Leg | 14.2 | 60.1 | 15.5 | 7.9 | -- | 0.9 | 625 Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | -- | 1.0 | 695 Fore quarter | 24.5 | 54.2 | 15.1 | 6.0 | -- | 0.7 | 535 Hind quarter | 20.7 | 56.2 | 16.2 | 6.6 | -- | 0.8 | 580 Mutton: | | | | | | | Flank | 9.9 | 39.0 | 13.8 | 36.9 | -- | 0.6 | 1770 Leg, hind | 18.4 | 51.2 | 15.1 | 14.7 | -- | 0.8 | 890 Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | -- | 0.7 | 1415 Fore quarter | 21.2 | 41.6 | 12.3 | 24.5 | -- | 0.7 | 1235 Hind quarter, without | 17.2 | 45.4 | 13.8 | 23.2 | -- | 0.7 | 1210 tallow | | | | | | | Lamb: | | | | | | | Breast | 10.1 | 45.5 | 15.4 | 19.1 | -- | 0.8 | 1075 Leg, hind | 17.4 | 52.9 | 15.9 | 13.6 | -- | 0.9 | 860 Pork, fresh: | | | | | | | Ham | 10.7 | 48.0 | 13.5 | 25.9 | -- | 0.8 | 1320 Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | -- | 0.8 | 1245 Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | -- | 0.7 | 1450 Tenderloin | -- | 66.5 | 18.9 | 13.0 | -- | 1.0 | 895 Pork, salted, cured, pickled: | | | | | | | Ham, smoked | 13.6 | 34.8 | 14.2 | 33.4 | -- | 4.2 | 1635 Shoulder, smoked | 18.2 | 36.8 | 13.0 | 26.6 | -- | 5.5 | 1335 Salt pork | -- | 7.9 | 1.9 | 86.2 | -- | 3.9 | 3555 Bacon, smoked | 7.7 | 17.4 | 9.1 | 62.2 | -- | 4.1 | 2715 Sausage: | | | | | | | Bologna | 3.3 | 55.2 | 18.2 | 19.7 | -- | 3.8 | 1155 Pork | -- | 39.8 | 13.0 | 44.2 | 1.1| 2.2 | 2075 Frankfort | -- | 57.2 | 19.6 | 18.6 | 1.1| 3.4 | 1155 Soups: | | | | | | | Celery, cream of | -- | 88.6 | 2.1 | 2.8 | 5.0| 1.5 | 235 Beef | -- | 92.9 | 4.4 | 0.4 | 1.1| 1.2 | 120 Meat stew | -- | 84.5 | 4.6 | 4.3 | 5.5| 1.1 | 365 Tomato | -- | 90.0 | 1.8 | 1.1 | 5.6| 1.5 | 185 Poultry: | | | | | | | Chicken, broilers | 41.6 | 43.7 | 12.8 | 1.4 | -- | 0.7 | 305 Fowls | 25.9 | 47.1 | 13.7 | 12.3 | -- | 0.7 | 765 Goose | 17.6 | 38.5 | 13.4 | 29.8 | -- | 0.7 | 1475 Turkey | 22.7 | 42.4 | 16.1 | 18.4 | -- | 0.8 | 1060 Fish: | | | | | | | Cod, dressed | 29.9 | 58.5 | 11.1 | 0.2 | -- | 0.8 | 220 Halibut, steaks or sections | 17.7 | 61.9 | 15.3 | 4.4 | -- | 0.9 | 475 Mackerel, whole | 44.7 | 40.4 | 10.2 | 4.2 | -- | 0.7 | 370 Perch, yellow dressed | 35.1 | 50.7 | 12.8 | 0.7 | -- | 0.9 | 275 Shad, whole | 50.1 | 35.2 | 9.4 | 4.8 | -- | 0.7 | 380 Shad, roe | -- | 71.2 | 20.9 | 3.8 | 2.6| 1.5 | 600 Fish, preserved: | | | | | | | Cod, salt | 24.9 | 40.2 | 16.0 | 0.4 | -- |18.5 | 325 Herring, smoked | 44.4 | 19.2 | 20.5 | 8.8 | -- | 7.4 | 755 Fish, canned | | | | | | | Salmon | -- | 63.5 | 21.8 | 12.1 | -- | 2.6 | 915 Sardines |[A]5.0| 53.6 | 23.7 | 12.1 | -- | 5.3 | 950 Sh.e.l.lfish: | | | | | | | Clams | -- | 80.8 | 10.6 | 1.1 | 5.2 | 2.3| 340 Crabs | 52.4 | 36.7 | 7.9 | 0.9 | 0.6 | 1.5| 200 Lobsters | 61.7 | 30.7 | 5.9 | 0.7 | 0.2 | 0.8| 145 Eggs: Hen's eggs [B]|11.2 | 65.5 | 13.1 | 9.3 | -- | 0.9| 635 Dairy products, etc.: | | | | | | | b.u.t.ter | -- | 11.0 | 1.0 |85.0 | -- | 3.0| 3410 Whole milk | -- | 87.0 | 3.3 | 4.0 | 5.0 | 0.7| 310 Skim milk | -- | 90.5 | 3.4 | 0.3 | 5.1 | 0.7| 165 b.u.t.termilk | -- | 91.0 | 3.0 | 0.5 | 4.8 | 0.7| 160 Condensed milk | -- | 26.9 | 8.8 | 8.3 |54.1 | 1.9| 1430 Cream | -- | 74.0 | 2.5 |18.5 | 4.5 | 0.5| 865 Cheese, Cheddar | -- | 27.4 | 27.7 |36.8 | 4.1 | 4.0| 2075 Cheese, full cream | -- | 34.2 | 25.9 |33.7 | 2.4 | 3.8| 1885 | | | | | | | VEGETABLE FOOD | | | | | | | | | | | | | | Flour, meal, etc.: | | | | | | | Entire wheat flour | -- | 11.4 | 13.8 | 1.9 |71.9 | 1.0| 1650 Graham flour | -- | 11.3 | 13.3 | 2.2 |71.4 | 1.8| 1645 Wheat flour, patent | | | | | | | roller process | | | | | | | High-grade and medium | -- | 12.0 | 11.4 | 1.0 |75.1 | 0.5| 1635 Low grade | -- | 12.0 | 14.0 | 1.9 |71.2 | 0.9| 1640 Macaroni, vermicelli, etc | -- | 10.3 | 13.4 | 0.9 |74.1 | 1.3| 1645 Wheat breakfast food | -- | 9.6 | 12.1 | 1.8 |75.2 | 1.3| 1680 Buckwheat flour | -- | 13.6 | 6.4 | 1.2 |77.9 | 0.9| 1605 Rye flour | -- | 12.9 | 6.8 | 0.9 |78.7 | 0.7| 1620 Corn meal | -- | 12.5 | 9.2 | 1.9 |75.4 | 1.0| 1635 Oat breakfast food | -- | 7.7 | 16.7 | 7.3 |66.2 | 2.1| 1800 Rice | -- | 12.3 | 8.0 | 0.3 |79.0 | 0.4| 1620 Tapioca | -- | 11.4 | 0.4 | 0.1 |88.0 | 0.1| 1650 Starch | -- | -- | -- | -- |90.0 | -- | 1675 Bread, pastry, etc.: | | | | | | | White bread | -- | 35.3 | 9.2 | 1.3 |53.1 | 1.1| 1200 Brown bread | -- | 43.6 | 5.4 | 1.8 |47.1 | 2.1| 1040 Bread, pastry, etc.: | | | | | | | Graham bread | -- | 35.7 | 8.9 | 1.8| 52.1| 1.5 | 1195 Whole wheat bread | -- | 38.4 | 9.7.| 0.9| 49.7| 1.3 | 1130 Rye bread | -- | 35.7 | 9.0.| 0.6| 53.2| 1.5 | 1170 Cake | -- | 19.9 | 6.3.| 9.0| 63.3| 1.5 | 1630 Cream crackers | -- | 6.8 | 9.7.| 12.1| 69.7| 1.7 | 1925 Oyster crackers | -- | 4.8 | 11.3.| 10.5| 70.5| 2.9 | 1910 Soda crackers | -- | 5.9 | 9.8.| 9.1| 73.1| 2.1 | 1875 | | | | | | | Sugars, etc.: | | | | | | | | | | | | | | Mola.s.ses | -- | -- | -- | -- | 70.0| -- | 1225 Candy[C] | -- | -- | -- | -- | 96.0| -- | 1680 Honey | -- | -- | -- | -- | 81.0| -- | 1420 Sugar, granulated | -- | -- | -- | -- |100.0| -- | 1750 Maple sirup | -- | -- | -- | -- | 71.4| -- | 1250 | | | | | | | Vegetables:[D] | | | | | | | Beans, dried | -- | 12.6 | 22.5.| 1.8| 59.6| 3.5 | 1520 Beans, Lima, sh.e.l.led | -- | 68.5 | 7.1.| 0.7| 22.0| 1.7 | 540 Beans, string | 7.0 | 83.0 | 2.1.| 0.3| 6.9| 0.7 | 170 Beets | 20.0 | 70.0 | 1.3.| 0.1| 7.7| 0.9 | 160 Cabbage | 15.0 | 77.7 | 1.4.| 0.2| 4.8| 0.9 | 115 Celery | 20.0 | 75.6 | 0.9.| 0.1| 2.6| 0.8 | 65 Corn, green (sweet), | | | | | | | edible portion | -- | 75.4 | 3.1 | 1.1| 19.7| 0.7 | 440 Cuc.u.mbers | 15.0 | 81.1 | 0.7.| 0.2| 2.6| 0.4 | 65 Lettuce | 15.0 | 80.5 | 1.0.| 0.2| 2.5| 0.8 | 65 Mushrooms | -- | 88.1 | 3.5 | 0.4| 6.8| 1.2 | 185 Onions | 10.0 | 78.9 | 1.4.| 0.3| 8.9| 0.5 | 190 Parsnips | 20.0 | 66.4 | 1.3.| 0.4| 10.8| 1.1 | 230 Peas _(Pisum sativum),_ | | | | | | | dried. | -- | 9.5 | 24.6 | 1.0| 62.0| 2.9 | 1565 sh.e.l.led | -- | 74.6 | 7.0 | 0.5| 16.9| 1.0 | 440 Cowpeas, dried | -- | 13.0 | 21.4.| 1.4| 60.8| 3.4 | 1505 Potatoes | 20.0 | 62.6 | 1.8.| 0.1| 14.7| 0.8 | 295 Vegetables: | | | | | | | Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2| 0.4 | 60 Sweet potatoes | 20.0 | 55.2 | 1.4 | 0.6 | 21.9| 0.9 | 440 Spinach | -- | 92.3 | 2.1 | 0.3 | 3.2| 2.1 | 95 Squash | 50.0 | 44.2 | 0.7 | 0.2 | 4.5| 0.4 | 100 Tomatoes | -- | 94.3 | 0.9 | 0.4 | 3.9| 0.5 | 100 Turnips | 30.0 | 62.7 | 0.9 | 0.1 | 5.7| 0.6 | 120 Vegetables, canned: | | | | | | | Baked beans | -- | 68.9 | 6.9 | 2.5 | 19.6| 2.1 | 555 Peas _(Pisum sativum),_ | | | | | | | green | -- | 85.3 | 3.6 | 0.2 | 9.8| 1.1 | 235 Corn, green | -- | 76.1 | 2.8 | 1.2 | 19.0| 0.9 | 430 Succotash | -- | 75.9 | 3.6 | 1.0 | 18.6| 0.9 | 425 Tomatoes | -- | 94.0 | 1.2 | 0.2 | 4.0| 0.6 | 95 Fruits, berries, etc., | | | | | | | fresh: [E] | | | | | | | Apples | 25.0 | 63.3 | 0.3 | 0.3 | 10.8| 0.3 | 190 Bananas | 35.0 | 48.9 | 0.8 | 0.4 | 14.3| 0.6 | 260 Grapes | 25.0 | 58.0 | 1.0 | 1.2 | 14.4| 0.4 | 295 Lemons | 30.0 | 62.5 | 0.7 | 0.5 | 5.9| 0.4 | 125 Muskmelons | 50.0 | 44.8 | 0.3 | -- | 4.6| 0.3 | 80 Oranges | 27.0 | 63.4 | 0.6 | 0.1 | 8.5| 0.4 | 150 Pears | 10.0 | 76.0 | 0.5 | 0.4 | 12.7| 0.4 | 230 Persimmons, edible portion | -- | 66.1 | 0.8 | 0.7 | 31.5| 0.9 | 550 Raspberries | -- | 85.8 | 1.0 | -- | 12.6| 0.6 | 220 Strawberries | 5.0 | 85.9 | 0.9 | 0.6 | 7.0| 0.6 | 150 Watermelons | 59.4 | 37.5 | 0.2 | 0.1 | 2.7| 0.1 | 50 Fruits, dried: | | | | | | | Apples | -- | 28.1 | 1.6 | 2.2 | 66.1| 2.0 | 1185 Apricots | -- | 29.4 | 4.7 | 1.0 | 62.5| 2.4 | 1125 Dates | 10.0 | 13.8 | 1.9 | 2.5 | 70.6| 1.2 | 1275 Fruits, dried: | | | | | | | Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2| 0.4 | 60 | | | | | | | Figs | -- | 18.8 | 4.3 | 0.3 | 74.2| 2.4 | 1280 Raisins | 10.0 | 13.1 | 2.3 | 3.0 | 68.5| 3.1 | 1265 Nuts: | | | | | | | Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5| 1.1 | 1515 Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5| 2.0 | 1485 b.u.t.ternuts | 86.4 | 0.6 | 3.8 | 8.3 | 0.5| 0.4 | 385 Chestnuts, fresh | 16.0 | 37.8 | 5.2 | 4.5 | 35.4| 1.1 | 915 Chestnuts, dried | 24.0 | 4.5 | 8.1 | 5.3 | 56.4| 1.7 | 1385 Cocoanuts [F]| 48.8 | 7.2 | 2.9 | 25.9 | 14.3| 0.9 | 1295 Cocoanut, prepared | -- | 3.5 | 6.3 | 57.4 | 31.5| 1.3 | 2865 Filberts | 52.1 | 1.8 | 7.5 | 31.3 | 6.2| 1.1 | 1430 Hickory nuts | 62.2 | 1.4 | 5.8 | 25.5 | 4.3| 0.8 | 1145 Pecans, polished | 53.2 | 1.4 | 5.2 | 33.3 | 6.2| 0.7 | 1465 Peanuts | 24.5 | 6.9 | 19.5 | 29.1 | 18.5| 1.5 | 1775 Pinon _(Pinus edulis)_ | 40.6 | 2.0 | 8.7 | 36.8 | 10.2| 1.7 | 1730 Walnuts, black | 74.1 | 0.6 | 7.2 | 14.6 | 3.0| 0.5 | 730 Walnuts, English | 58.1 | 1.0 | 6.9 | 26.6 | 6.8| 0.6 | 1250 Miscellaneous: | | | | | | | Chocolate | -- | 5.9 | 12.9 | 48.7 | 30.3| 2.2 | 5625 Cocoa, powdered | -- | 4.6 | 21.6 | 28.9 | 37.7| 7.2 | 2160 Cereal coffee, infusion | | | | | | | (1 part boiled in | | | | | | | 20 parts water)[G] | -- | 98.2 | 0.2 | -- | 1.4| 0.2 | 30 =============================================================================

[Footnote A: Refuse, oil.]

[Footnote B: Refuse, sh.e.l.l.]

[Footnote C: Plain confectionery not containing nuts, fruit, or chocolate.]

[Footnote D: Such 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 vegetables, fruits, etc., are a.s.sumed to represent approximately the amount of refuse in these foods as ordinarily prepared.]

[Footnote E: Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly cla.s.sed 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 cla.s.sed with the waste, is here cla.s.sed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quant.i.ties ordinarily rejected.]

[Footnote F: Milk and sh.e.l.l.]

[Footnote G: The average of five a.n.a.lyses of cereal coffee grain is: Water 6.2, protein 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.]

CHAPTER XVII

DIETARY STUDIES

244. Object of Dietary Studies.--The quant.i.ty of food which different families purchase varies between wide limits; a portion being lost mechanically in preparation and a still larger and more variable amount in the refuse and non-edible parts. If a record is made of all foods purchased and the waste and non-edible portions are deducted, the nutrients consumed by a family may be calculated by multiplying the weight of each food by the average composition. If such calculations be made, it will be found that in some families nearly a half pound per day of both protein and fat is consumed by adults, while in other families less than half of this amount is used. The object of dietary studies is to determine the source, cost, composition, and nutritive value of the foods consumed by different families; they also enable comparisons to be made of the amounts of nutrients purchased. Extensive dietary studies have been made by the United States Department of Agriculture, and the results have been published in various bulletins.[76]

245. Wide and Narrow Rations.--When the amount of carbohydrates in a ration is small in comparison with the protein, it is called a narrow ration, while a wide ration is one in which the carbohydrates are much in excess of the protein. When a ration contains 0.40 of a pound of protein, 0.40 of a pound of fat, and 1 pound of carbohydrates, it has a nutritive ratio of 1 to 4.8 and is a narrow ration. To calculate the nutritive ratio, the fat is multiplied by 2-1/4, the product added to the carbohydrates, and this sum divided by the protein. It is not possible to designate accurately the amount of protein and other nutrients that should be in the daily ration of all persons, because the needs of the body vary so with different individuals. Hard and fast rules governing the amounts of nutrients to be consumed cannot as yet be formulated, as our knowledge of the subject is too limited. It is known that both excessive and scant amounts are alike injurious. While the appet.i.te may indicate either hunger or satiety, it alone cannot always be relied upon as a safe guide for determining the amount and kind of food to consume, although the demands of appet.i.te should not be disregarded until it has been demonstrated beyond a doubt that it is not voicing the needs of nature. There has been a tendency which perhaps was a survival of the Puritanical ideas of the early days to stamp as hurtful whatever seemed desirable and pleasant; as examples might be cited the craving for water by fever patients, and for sugar by growing children, which have now been proven to be normal demands of nature.

246. Dietary Standards.--As a result of a large number of dietary studies and digestion experiments, dietary standards have been prepared. At.w.a.ter in this country and Voit in Germany have proposed such standards for men employed at different kinds of labor, as follows:

========================================================================== |Protein| Fat|Carbo- | Fuel |Nutritive | | |hydrates| Value | ---------------------------------|-------|----|-----------------|--------- | lb. | lb.| lb. |Calories| Ratio Man with little physical exercise| 0.20 |0.20| 0.66 | 2450 | 5.5 Man with light muscular work | 0.22 |0.22| 0.77 | 2800 | 5.7 Man with moderate muscular work | 0.28 |0.28| 0.99 | 3520 | 5.8 Man with active muscular work | 0.33 |0.33| 1.10 | 4060 | 5.6 Man with hard muscular work | 0.39 |0.55| 1.43 | 5700 | 6.9 ==========================================================================

In the table it will be seen that the quant.i.ty of nutrients increases with the labor to be performed. In order to secure the necessary heat and energy, rations for men at heavy labor contain proportionally more fat and carbohydrates than are required for light work. All dietary standards, however, should be regarded as tentative only. Opinions differ greatly on different points; for example, as to the amount of protein a ration should contain. This is a matter that can be determined only from extended investigations under a variety of conditions, and as yet results are too meager to formulate other than tentative standards.

Chittenden has found that the body can be sustained on very much less protein than is called for in the standard ration.[77] The amount of protein in the ration should be ample to sustain the body weight and maintain a nitrogen equilibrium; that is, the income and outgo of nitrogen from the body should be practically equal.

[Ill.u.s.tration: FIG. 58.--DIETARIES AND DIETARY STANDARDS.

(From Office of Experiment Stations Bulletin.)]

"While one freely admits that health and a large measure of muscular strength may be maintained upon a minimum supply of protein, yet I think that a dispa.s.sionate survey of mankind will show that races which adopt such a diet are lacking in what, for want of a better word, one can only describe as energy." [28]

On the other hand, excessive and unnecessarily large amounts of protein are sometimes consumed, adding greatly to the cost of the ration and necessitating additional labor on the part of the body for its elimination.

247. Number of Meals per Day.--Some persons advocate two meals per day rather than three, but dietary studies show that the best results are secured when the food is divided among three rather than two meals, and with a two-meal system the tendency is to consume a larger total amount of food than when three meals are eaten. It is not essential that the food be equally divided among the three meals. Any one of them may be lighter or more substantial as the habits and inclinations of the individual dictate. If it is found necessary to reduce the total quant.i.ty of food consumed, this may be done by a proportional reduction of each of the meals, or of any one of them instead of decreasing the number of meals per day. The occasional missing of a meal is sometimes beneficial, in cases of digestion disorders, but the ordinary requirements of persons in normal health who have either mental or physical labor to perform are best met when three meals per day are consumed, as this insures an even supply of nutrients. For persons of sedentary habits, the kind and quant.i.ty of food at each meal must be regulated largely by the individual from knowledge based on personal experience.

"In the matter of diet every man must, in the last resort, be a law unto himself; but he should draw up his dietetic code intelligently and apply it honestly, giving due heed to the warnings which nature is sure to address to him should he at any time transgress."[28]

If there is trouble in digesting the food, it is well to study the other habits of life along with the food question, for it may be the difficulty arises from some other cause, and would be remedied by more exercise and fresh air, avoiding rush immediately after meals, more thorough mastication, or less worry. It is a serious matter to shut off the supply of food from a person not suffering from some disease and who is working; as well cut off the supply of fuel from a furnace and then expect a full amount of energy and heat. But unlike the furnace, when the human body is deprived of needed nutrients it preys upon itself and uses up its reserve that should be drawn upon only in cases of illness or extreme nervous strain. Some persons live in such a way as to never have any reserve of strength and energy to call upon but use up each day all the body can produce and so become physical bankrupts when they should be in their prime. Food is required for the production of nerve energy as well as physical energy.[78]

248. Mixed Dietary Desirable.--Experiments in the feeding of farm animals show that the best results come from the combination of a number of foods to form a mixed ration, rather than from the use of one food alone,[79] for in this way the work of digestion is more evenly distributed, and a higher degree of efficiency is secured from the foods consumed. The same is true in human feeding; the best results are secured from a mixed diet. Ordinarily, about two fifths of the nutrients of a ration are derived from animal and three fifths from vegetable sources.

249. Animal and Vegetable Foods; Economy of Production.--Animal foods can never compete in cheapness of the nutrients with cereals and vegetables, as it takes six to eight pounds or more of a cereal, together with forage crops, to make a pound of meat. Hence the returns in food value are very much larger from the direct use of the cereals as human food, than from the feeding of cereals to cattle and the use of the meat. As the population of a country increases, and foods necessarily become more expensive, cereals are destined to replace animal foods to a great extent, solely as a matter of economy.

250. Food Habits.--Long-established dietary habits and customs are not easily changed, and when the body becomes accustomed to certain foods, subst.i.tution of others, although equally valuable, may fail to give satisfactory results. For example, immigrants from southern Europe demand foods with which they are familiar, as macaroni, olive oil, and certain kinds of cheese, foods which are generally imported and more expensive than the staples produced in this country,[80] and when they are compelled to live on other foods, even though they have as many nutrients, they complain of being underfed. Previously acquired food habits appear to affect materially the process of digestion and a.s.similation. Sudden and p.r.o.nounced change in the feeding of farm animals is attended with unsatisfactory results, and whenever changes are made in the food of either humans or animals they should be gradual rather than radical.

251. Underfed Families.--As the purchasing of food is often done by inexperienced persons, palatability rather than nutritive value is made the basis of choice. Dietary studies show that because of lack of knowledge of the nutritive value of foods, whole families are often underfed. Particularly is this true where the means for purchasing foods are limited. In dietary studies among poor families in New York City,[81] the United States Department of Agriculture notes: "It is quite evident that what is needed among these families more than anything else is instruction in the way to make the little they have go the farthest." Some cla.s.ses of the rich too are equally liable to be underfed, as they are more p.r.o.ne to food notions and are able to indulge them. Among the children of the rich are found some as poorly nourished as among the poor.

252. Cheap and Expensive Foods.--Among the more expensive items of a ration are meats, b.u.t.ter, and canned fruits. The difference in composition and nutritive value between various cuts of meat is small, being largely physical, and affecting taste and flavor rather than nutritive value. Expensive cuts of meat, high-priced breakfast cereals, tropical fruits and foods which impart special flavors, add little in the way of nutritive value to the ration, but greatly enhance the cost of living. Ordinarily the cheapest foods are corn meal, wheat flour and bread, milk, beans, cheese, sugar, and potatoes.[7] The amount of animal and vegetable foods to combine with these to form a balanced ration may be governed largely by personal preference or cost, as there is little difference in nutritive value. The selection of foods on the basis of cost and nutritive value is discussed in Chapter XVI.

253. Food Notions.--Many erroneous ideas exist as to the nutritive value of foods, and often wholesome and valuable foods are discriminated against because of prejudice. Skim milk is usually regarded as containing little if any nourishing material, when in reality it has a high protein content, and can be added to other foods to increase their nutritive value. The less expensive cuts of meat contain more total nutrients than many of the more expensive ones. Beef extracts have been erroneously said to contain more nutrients than beef,[51] and mushrooms to be equal in value of beefsteak; chemical a.n.a.lyses fail to confirm either statement. The banana also has been overestimated as to food value, and while it contains more nutrients than many fruits, it is not the equal of cereals, as has been claimed.[82] Cocoa, although a valuable beverage, adds but little in the way of nutrients to a ration unless it is made with milk. The value of a food should be based upon its composition as determined by chemical a.n.a.lysis, its digestibility as founded upon digestion experiments, and its palatability and mechanical structure. Food notions have, in many instances, been the cause of banishing from the dietary wholesome and nutritious foods, of greatly increasing the cost of living, as well as of promulgating incorrect ideas in regard to foods, so that individuals and in some cases entire families have suffered from improper or insufficient food.

254. Dietary of Two Families Compared.--A dietary study often reveals ways in which it is possible to improve the ration in kinds and amounts of food, and sometimes at less expense. The following dietaries of two families for the same period show that one family expends over twice as much in the purchase of foods as the other family, and yet the one whose food costs the less actually secures the larger amount of nutritive material and is better fed than the family where more money is expended for food.[13]

FOOD CONSUMED, ONE WEEK

FAMILY No. 1

20 loaves of bread $1.00 10 to 12 lb. loin steak, or meat of similar cost 2.00 20 to 25 lb. rib roast, or similar meat 4.40 4 lb. high-priced cereal breakfast food, 20 ct. 0.80 Cake and pastry purchased 3.00 8 lb. b.u.t.ter, 30 ct. 2.40 Tea, coffee, spices, etc 0.75 Mushrooms 0.75 Celery 1.00 Oranges 2.00 Potatoes 0.25 Miscellaneous canned goods 2.00 Milk 0.50 Miscellaneous foods 2.00 3 doz. eggs 0.60 ------ $23.45