O'SHEA — ASPECTS OF MENTAL ECONOMY. 93 



It is probable that these standards should be somewhat modi- 

 fied for persons engaged in intellectual pursuits, greater em- 

 phasis being laid upon the albuminoids and fats, and less upon 

 the carbohydrates ; or, what is perhaps a juster way to put it, the 

 proportion of carbohydrates should be somewhat less in the di- 

 etary of a student than that appearing in any of the tables given. 

 This inference is based upon a point discussed in preceding par- 

 agraphs, wherein it was said that the nutrition of nerve cells is 

 believed to demand albuminoids and fats in largest ratio. 



Taking now any one of the individual dietaries already given, 

 say Xo. 1526, it will be possible to estimate with a fair degree 

 of accuracy its worth judged by the standards here presented. 

 Of course, considering that the exact amount of food eaten has 

 not been indicated makes it impossible to determine the value 

 only in a general or inferential manner. Assuming, however, 

 that the quantity of each article consumed would be approxi- 

 mately the same for students and other adults w T e may gain some 

 impression of the value of our dietary by comparing it with 

 others when the articles are substantially the same, and where 

 the amounts of each eaten have been accurately obtained and the 

 nutritive value calculated. Such a study has been made in 

 Boston under the direction of Atkinson, 1 and his results are in- 

 dicated below : 



large amounts of fats or carbohydrates and little protein, like fat meats or potatoes, 

 have a "wide" nutritive ratio. Those with a large amount of protein as compared with 

 the carbohydrates and fats, like lean meat, codfish, and beans, have a "narrow" nutri- 

 tive ratio. In other words, the materials rich in tissue forming substances have a nar- 

 row, and those with a large preponderance of fuel materials have a wide, nutritive ratio. 

 This is an important matter in the adjusting of food to the demands of the body. 



A well-balanced diet is one which has the right ratio of protein to the fats and carbo- 

 hydrates. A relative excess of the tissue formers makes the ratio narrow, while an ex- 

 cess of the fuel ingredients makes an overwide ratio in the diet. Either of these errors 

 is disadvantageous. Our food materials and our diet are apt to have too wide a nutri- 

 tive ratio. In other words, we consume on the whole relatively too little protein and 

 too much of the carbohydrates and fats. 

 *Op. cit., p. 150. 



