therefore, sources of energy. Consequently, the total energy value of a 

 food may be determined by measuring the amount of heat given off when 

 a definite weight of the food is burned. This energy value is conveniently 

 stated in terms of heat, the Calorie,* or unit of heat, being used for this 

 purpose. The number of Calories of heat a gram of each food is capable 

 of producing, if fully burned, is given in the last column of Table No. i. 

 As it was not convenient for us to determine the actual fuel values, the 

 figures were obtained by calculating them on the basis proposed by Dr. 

 H. W. Wiley, t 



It is very difficult to form a correct comparative estimate of the 

 nutritive value of the breakfast foods from the percentage composition 

 alone. For this reason we sometimes value the foods on the basis of their 

 ability to produce heat, and, if we assume that they are fed in a properly 

 arranged diet, the fuel values indicate fairly well the comparative nutritive 

 values of the total food. 



With the foregoing facts in mind regarding the value of the different 

 nutrients, we now turn to the table of composition : 



Table No. 1 — Percentage Composition of Some Breakfast Foods. 



a* 



00 



10 



14 

 40 

 18 



27 



35 

 39 

 24 

 20 



13 



28 



Foods and Manufacturers. 



Oat Products 



Granulated On tmeal from : 



D. R. Ross, Embro 



Martin Bros., Mount Forest. . 

 Martin Bros. , Mount Forest . . 

 Am. Cereal Co., Peterboro. 

 Flavelle Milling Co., Lindsay 



Standard Oatmeal from: 



Martin Bros 

 Martin Bros 

 Am. Cereal 

 D. & S. Am. 



boro 



D. R. Ross, Embro 



Flavelle Milling Co., Lindsay 



, Mount Forest. . . 

 , Mount Forest . . . 

 Co., Peterboro.. 

 Cereal Co., Peter- 



in 



7.31 

 7.51 

 7.56 

 9.16 



7.68 



7.35 



7.84 

 8.53 



9.33 

 7.95 

 6.71 



13.31 



12.43 

 12.77 

 12.26 

 12.62 



13.17 

 13.44 

 13.30 



12.80 

 15.28 

 12.21 



6.30 

 6.31 

 6.31 

 7.26 

 6.29 



7.53 

 6.95 

 6.49 



7.40 

 5.77 

 7.61 



69.16 

 70.29 

 70.22 

 68.53 

 70.68 



69.19 

 68.36 

 68.61 



67.98 

 66.69 

 70.62 



c 

 o 



tE 9 m 



S 05 d> 



j O 5 cj 



SDaO 



X 



.306 



.282 

 .277 

 262 

 283 



4.412 

 4.306 

 4.268 



4.257 

 4.254 

 4.371 



*A Calorie represents the amount of heat required to raise the tempera- 

 ture of 1,000 grams of water 1° C. 



t Bulletin No. 13, part 9, Bureau of Chemistry, Department of Agricul- 

 ture, U.S.A. 



