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DIETETICS stand high in this respect. So also do the grains, flour, milk, which is seven-eighths water, ranks low in respect to and meal, as they have very little water and large quan- both protein and fuel-value. Like food materials differ considerably in percentage Available Nutrients. composition. This is especially true of meats. Thus the leaner portions of beef from a fat animal may be nearly as Kind of Food Material. fat as the fatter portions from a lean animal. From the analyses now available it would appear that American meats, especially beef and pork, are generally fatter than those produced upon the continent of Europe. English meat Per Per Per Per Per products seem to resemble American rather than continCalocent. cent. cent. cent. cent. ries. ental European products in respect to fatness, although Beef1— 2 Leaner cuts. 644 1-6 18- 147 9 07 1010 2220 the. published analyses are insufficient for definite comMedium fat4cuts 3 61- 1-8 17-9 185 07 1155 2545 5 Fatter cuts. 56-4 2'0 16- 24-9 parison. 5 07 1400 3090 Bound 65-5 1-6 19'7 12-9 0-8 950 2090 The foregoing9 table shows the average percentage comLoin 60-6 1-8 17- 192 0-8 1185 2610 Side. 59-7 1-8 17'6 209 07 1250 27608 position of some of the more common food materials. The Canned, corned 51- 2- 25-5 17-8 7 3-0 1275 2805 analyses are mostly of American products, since there are Dried, smoked 54- 3- 29-1 6-2 5 6'8 850 18703 Vealbut few available analyses of English food materials, and Leg. 70- 1-3 198’6 6 0-9 760 16800 Loin 69-0 1-3 19-3 10these probably differ but little from the average of similar 3 0-8 830 1825 Side. 71- 1-2 1977 6 0-8 725 15953 materials produced in the United States. The comparaMutton— Leg. 62- 1- 17- 17-1 9 0-8 1095 24108 tively7 few available analyses of meats produced on the Loin 50-2 2- 15-5 314 4 0-6 1660 3665 continent of Europe imply that they contain, as a rule, Side. 53-6 2-2 15- 28’3 7 0-6 1535 3380 Pork— considerably less1 fat and more water, and often more protein, Loin. 52- 2-2 16- 28-6 0 0-8 1555 3425 Ham, smoked 40-3 3- 15- 36-9 than 8 American meats. The fuel-values per pound would 8 3-4 1905 4200 Fat, salt. 7'9 54 1-8 81-9 2-9 3565 7860 consequently be smaller. The values for the leaner meats Bacon 18-8 48 9-6 64-0 3'3 2950 6500 Lard 4-8 4-8 2-1 89-3 0-1 3890 8575 in the table would very likely represent more nearly the Chicken 63-7 1-6 18- 15-5 7 0-8 1040 22953 medium fat meats of the Continent, while values for medium Turkey 55- 1-9 20- 215 8 0'8 1350 2975 Eggs5. 73-7 1-1 14-4 lO'O 0'8 725 1600 fat meats in the table wnuld probably represent fat meats Cod, fresh 82-6 0-8 160-4 0 0-9 335 740 Cod, salt 6. 53- 6- 20of continental 8 Europe. The figures for leaner parts of 0-3 9 18-5 430 9505 73-4 1-3 18-1 67 Mackerel, fresh 0-9 650 1430 beef 9 in the table1 are for 5 such cuts or joints as the loin, Salmon, tinned 63-5 1- 21- 112-0 915 2020 Oysters 88-3 0'6 51-2 0-8 225 500 shoulder, rump, 8 and shank. The medium fat meats would Butter 11-0 4-3 1-0 80-8 3410 7515 include such portions as the rib, loin, and chuck, while the 34- 3'4 25-1 32- 2’4 0-2 Cheese 0 2-9 1880 41452 Milk (whole) 87-0 0-5 3’2 3-8 6'0 0-5 310 665 brisket,, plate, and navel represent the fatter portions. The Milk (skimmed) 90-5 0-3 3-3 0-3 6 1 0-5 170 370 Maize (Indian corn proportion of bone in meat as ordinarily purchased will meal 12-5 3717 74-3 0-8 1635 3620 vary 2 from almost5 nothing in “shoulder clod ” and “round” Oatmeal 7-3 4- 13’2 6- 65-9 9 5 1-4 1800 Rice . 12-3 20 3 777 0-3 1615 3970 9 65 to as. much as 40 or 50 per cent, in the shank. The com3560 Bye flour . 12- 39 0 5-3 0-8 0-5 1615 35706 position of the materials in the table is shown for the 13- 2-8 5’2 1-1 77-5 Buckwheat flour 76-6 07 1650 3640 11-3 3’9 10-3 2-0 Graham flour 1-4 1650 3640 edible portion free from refuse. Entire wheat flour 11- 3-8 10-7 17 717 71-6 0-8 1655 36504 12- 3’3 8- 0-9 74-6 0 Fine wheat flour 6. Food Consumption—Studies of Dietaries.—The actual 8 0-4 1635 3605 Wheat breakfast food 9'6 39-4 1-6 74-8 1-0 1680 3705 food 7 consumption of persons of different age, sex, and Wheat bread, white 35- 2-8 71-2 52-8 0-8 1200 26453 1 35-7 2'8 7Rye bread. 0-5 52-9 1-1 1170 2585 0 occupation is found by means of dietary studies. The 6'8 4Biscuit (crackers) 3 9 8- 7- 71-3 1-4 1765 3890 general plan of 3 such a study includes the determination of Sugar. 98-0 1760 3870 Starch 98-0 1860 4125 the amounts and composition of the food consumed by a Beans, dried 12-6 7-9 17'5 1-6 57-8 2-6 1495 3290 Beets 7 8 87- 11 1-2 O'l 9-3 0-8 200 4455 given number of persons during a certain number of days, 91-5 1'0 1-3 0-3 5Cabbage. 130 2903 and the deduction of the quantities1 per person or per man Squash 88- 1-3 11 0-5 8-2 0-8 06 195 430 Potatoes. 78-3 11-6 0-1 177 0 8 370 815 5 per day. In dietary studies of families the number of Sweet potatoes 69-0 21-3 0-6 261 0-8 1200 meals2 for one man to which the total number of actual Tomatoes 94-3 0-6 0-7 0-4 3-6 0-4 545 9 . 100 215 Apples 84’6 1-6 0-3 0-5 12-8 0-2 260 570 meals taken is equivalent is frequently estimated upon the Bananas 75-3 2-7 1-0 0-5 19-9 0-6 400 885 Grapes 77-4 2-4 1-0 1-4 17-4 0-4 390 865 basis of the potential energy of the relative amounts of food Oranges 86-9 1-4 0-6 0-2 10-5 0-4 210 465 assumed to be eaten by men and 6 women with different Strawberries 19 90'4 1-0 0-8 0-5 60-5 155 345 occupations, and by children of different ages, as compared titles of carbohydrates. Potatoes are quite low in the list with an adult man at moderately hard manual labour. in respect to fuel-value as well as protein, principally These energy equivalents are somewhat arbitrary, and will because they are three-fourths water. For the same reason, require revision from time to time as data accumulate. Those used in the American dietary studies referred to below 11 1 Meats, eggs, fish, and some vegetables and frnits contain more or are : A man at moderately active manual labour, 10; a man less refuse in the form of bone, shell, skins, &c. Thus, on the average, with sedentary occupation, or a woman with moderate work, the food materials enumerated above would contain about the following or a boy between 14 and 16 years of age, 8 ; a girl between percentages of refuse : beef round 7, loin 13, side 17 ; veal leg 14, loin 14 and 16 years, 7; children between 10 and 13 years, 6; 11, side 23 ; mutton leg, loin, and side 16 to 19 ; pork loin 20 ; ham 14 ; chicken 26 ; turkey 23 ; eggs 11; fresh cod (bone, skin, &c.) 53 ; between 6 and 9 years, 5; between 2 and 5 years, 4; and salt cod 25 ; and fresh mackerel 45 per cent. The proportion of refuse under 2 years, 3. Until the last two decades comparatively in vegetables and fruit may vary from 10 to 50 per cent., according to few exact studies of actual food consumption of people of the2 way they are prepared for the table. different age, sex, and occupation had been reported. 3 Such as round, shoulder, rump, and shank. More of these were from Germany than from any other Such as rib, loin, and chuck. 4 country, although valuable work had been done in England, Such as brisket, plate, and flank. 5 Typical of lean fish, such as haddock, bluefish, flounder, weakfish, France, and elsewhere. Of late the activity of this kind bass, perch. of experimenting in Europe has increased, especially in 6 Typical of fat fish, such as salmon, halibut, shad, &c. 7 Russia, Italy, and Sweden. Outside of Europe there has Typical of roots, such as parsnips, carrots, &c. 8 11 Typical of leafy vegetables, such as cauliflower, lettuce, spinach, &c. Later experience has led to slight changes in the estimates for boys 9 Typical of such fruits as the pear, peach, apricot, &c. and girls, making: boys at 12, 7 ; 13-14, 8: 15-16, 9; and girls at 10 Typical of berries, such as raspberries, &c. 13-14, 7; 15-16, 8.