92 



BULLETIN OF THE UNIVERSITY OF WISCONSIN. 



American and European dietaries and dietary standards. 



[Quantities per man per day.] 



Dietaries. 



American (.Massachusetts and Connecticut.} 



Family of carpenter in Middletown, Conn 



Family of glass-blowers in East Cambridge, Mass .. 



Boarding house, Lowell, Mass. ; boarders, operatives 

 in cotton mills 



Boarding bouse, Middleton, Conn., ( Food purchased 

 well-paid machinists, etc., at< 

 moderate work ( Food eaten 



Blacksmiths, Lowell, at hard work 



Brickmakers, Massachusetts; 237 persons at very- 

 severe work 



Mechanics, etc., in Massachusetts and Connecticut; 

 average of 4 dietaries of mechanics at severe work 



Average of 20 dietaries of wage-workers in Massa- 

 chusetts and Connecticut 



Average of dietaries of profession- ( Food purchased 

 al men and college students in < 

 Middletown, Conn ( Food eaten 



European (English, German, Danish, and 

 Swedish). 



Well-fed tailors, England, Play fair 



Hard- worked weavers, England, Playfair 



Blacksmiths at active labor, England, Playfair 



Mechanic, Munich, 60 years old, in comfortable cir- 

 cumstances, light work, Forster 



Well-paid mechanics, Munich, Voiart 



Carpenters, coopers, locksmiths, Bavaria; average 

 of 11 dietaries, Voit 



Miners at severe work, Prussia, Steinheil 



Brickmakers (Italians), Munich, diet mainly maize 

 meal and cheese, severe work, Ranke 



German army ration, peace footing , 



German army ordinary ration, war footmg 



Germanarmy extraordinary ration, in war 



University professor, Munich ; very little exercise 

 Ranke 



Lawyer, Munich, Forster 



Physician, Munich, Forster 



Physician. Copenhagen, Jurgensen 



Average of 7 dietaries of professional men and stu 

 dents, Germany, Denmark, and Sweden 



Nutrients. 



Dietary Standards. 



Adult in full health, Playfair 



Active laborers, Playfair 



Man at moderate work, Moleschott 



Man at moderate work, Voit 



Man at hard work, Voit 



Man with little physical exercise. Atwater.. . 



Man with light muscular work, Atwater 



Man with moderate muscular work, Atwater. 

 Man with active muscular work, Atwater. .. . 

 Man with hard muscular work, Atwater 



Pro- 

 tein. 



Lbs. 



.25 



0.23 



.29 



.28 



.23 

 .44 



.40 



.48 



.34 

 .30 



.27 



.29 

 .34 

 .39 



.26 

 .34 



.27 

 .30 



.37 

 .25 

 .30 

 .42 



.22 



.18 

 .28 

 .30 



.25 



.26 

 .34 

 .29 

 .26 

 .32 

 .20 

 2 9 

 !28 

 .33 

 .39 



Fats 



Lbs. 



.28 

 0.29 



.44 

 .41 



.34 



.67 



.81 



.65 



.50 

 .36 



.34 



.09 

 .09 

 .16 



.15 

 .12 



.08 

 .25 



.26 

 09 

 .13 

 .10 



.22 

 .28 

 .20 

 .31 



.22 



.11 

 .16 



.09 

 .12 

 .22 

 .20 

 .22 

 .28 

 .33 

 .55 



Car- 

 bohy- 

 drates. 



Lbs. 



.76 

 1.06 



1.21 

 .94 



.81 

 1.75 



2.54 



1.65 



1.38 

 1.12 



1.08 



1.16 

 1.37 

 1.47 



.76 

 1.06 



1.28 

 1.40 



1.49 

 1.06 

 1.08 

 1.49 



.53 

 .49 

 .80 

 .53 



.63 



1.17 



1.25 



1.21 



1.10 



.99 



.66 



.77 



.99 



1.10 



1.43 



Fuel 

 values. 



Cat. 



3,055 

 3,590 



4,650 

 4,010 



3,490 

 6,905 



8,850 



6,705 



5,275 

 4,140 



3,925 



3,055 

 3,570 

 4,115 



2,525 

 3,085 



3,150 

 4,195 



4,540 

 2,800 

 3,095 

 3,985 



2,325 

 2,400 

 2,830 

 2,835 



2,670 



3,140 

 3.6.4) 

 3,160 

 3,055 

 3,370 

 2,450 

 2,800 

 3,520 

 4,060 

 5,700 



Nutri- 

 tive 

 ratio.* 



5.5 



8.2 



7.6 



6.8 



7.3 



7.4 



11 



6.6 



7.5 

 6.6 



6.6 



4.7 

 4.8 

 4.7 



4.3 

 4 



5.3 



6.7 



5.3 

 5 



4.7 

 6.3 

 4.4 

 4.1 



4.7 



5.5 

 4.7 

 4.9 

 5.3 

 4.7 

 5.5 

 5.7 

 5.8 

 5.6 

 6.9 



* The nutritive ratio is the ratio of the protein to the sum of all the other nutritive in- 

 gredients. The fuel value of the fat is two and a quarter times that of the protein and 

 carbohydrates. In calculating the nutritive ratio the quantity of fats is multiplied by 

 two and one-fourth. This product is added to the weight of the carbohydrates. The 

 sum divided by the weight of the protein gives the nutritive ratio. Materials with 



