FOOD REQUIREMENTS 



97 



134. Rexford's table. Instead of considering weights or 

 the quantities necessary to make up one hundred calories, 

 Mr. Frank A. Rexford, of the Erasmus Hall High School in 

 Brooklyn, made up a table giving the protein and fuel values 

 of a portion of each of a large number of food articles, together 



Protein 3.6' 



Fat 4% , 

 Carbohydmtei 



Ash. 0.7% 



Protein 14. S 

 Fat 10.5%- 



Aih I'l, 



Protein 13 7, 

 ■Fat 0.6% 



Fig. 34. Composition of food 



The proportions of water, protein, fat, carbohydrate, and mineral matter (ash) in a glass 

 of milk, an egg, two slices of bread, a pat of butter, and a banana are shown in this dia- 

 gram, designed after the Langworthy charts. Such diagrams enable us to tell at a glance 

 the relative amount of each nutrient present in our common articles of diet 



with the quantity which he considers an ordinary helping, A 

 part of this table is given on page 98 by way of illustration. 



135. The nutritive ratio. Since protein yields energy on 

 oxidation, as do the other nutrients, it would seem that one 

 could subsist on protein alone, getting the double service 

 (building material and power) from the one nutrient. And, 



