FOODS AND DIETARIES 



279 



U.S. Department of Agriculture 



Office of Eipttimeni Station* 



A.C. True: Director 



Prepared by 



C.F. LANGWORTHY 



I ipe't in Cftjrge of Nufntion I nve jtig.it ions 



COMPOSITION OF FOOD MATERIALS. 



coo 



Lean Fish 



CZ3 



Carbohydrate* 



^, f "<*< 

 Wat " r^B *000 Calonei 



SALT COD 



Ash: 1. 2 



Carbohydrates-3. 7 

 SMOKED HERRING 



r ater:346 

 Protein:36.+ 



FUEL VALUE; 



1305 CALCWHS 



Pf POU> 



Jr.sht.3.2 



U. S. Department of Agriculture 

 Office o< Experiment Stations 

 A. 0- T n-e Director 



C. F. UNGWOBTKY 

 EXrt rrt Charge erf Nutrition Invtsltgations 



COMPOSITION OF FOOD MATERIALS. 



Protein fit Carbohydrates >***> 



LAMB CHOP 



Protein I 



k t Sq >n Equalv 

 1000 Ciio 

 PORK CHOP 



CDirXf POB'iON 



Fat 30 I 



BEET STEAK 



ECMBIE CW*IO* 



Water 61 9 



DRIED BEEF 



fOiBLE PQinion 



Protein: 

 300 



\l 5 Department of Agriculture Prepared b> 



Office .f I .perlment Stafons C. F. LANGWOBTHY 



A. C. T rue: Director Eperl in Charge of Nutrition Investicjat.on! 



COMPOSITION OF FOOD MATERIALS 



CREAM CHEESE 

 Water- 34 2, 



COTTAGE CHEESE 



Protein: 259 



Water: 72.0 



Carbo- 

 hjflrates: 2.4 



Protein: 20 9 

 Fat: 1-0 



Ash: 3.8 



hydrates-43 



FUEL VALUE ; 



865 CALORICS PER POUHO 



UJtV^ 



495 CIORIESP!PPOUD 



U.S Oeoarlmenl ot Aqi kulture Prepared oj 



Office of Eipcriment Slalioiu C.F. UUlGWOaTHY 



A.C. True: Director Expert in Charge of Nutrition 



COMPOSITION OF FOOD MATERIALS. 



cm EZZD cz3 ^m 



f at Carbohycl'ates Ash Water 



Full Value 



ioSq.ln Hqua: 

 lOOOCaronet 



VEGETABLE OILS, AS 

 OLIVE , 



PEANUT, WateM68 



COTTONSEED 



BACON 



Fat: 1 000 



BEEF SUET 



3090 ULOOIES PE* PtM/HD 



Water: 112 

 P-otein- 4 7 



Fat 81. 8 



4080 CALORIES OER PWJHO . 



BUTTER 

 Fat 83.0 -^ 



Ash.30 ^Protein: 1.0 



FUEL VALUE: 



3405 CALORIES PER POUIIP 



4080 CALdiit: PE POUID 



Foods largely of aninial origin. Compare with the previous chart with refer- 

 ence to amount of protein, carbohydrate, and fat in foods. Compare the 

 burning value of plant and animal foods. Compare the relative percentage 

 of water in both kinds of foods. 



