Human Nutrition. 



765 



The 100 calorie portion. — Dr. Fisher of Yale University has furnished 

 us a very simple and clear way of finding cU about how n.uch energy the 

 various common foods as prepared for the table will yield. His tables 

 are based on what is known as the 100 calorie portion, that is, each portion 

 of food which he gives in the following table is capable of yielding 100 

 calories, and it is thus a simple matter to compare these portions with 

 foods as we eat them and add up our hundreds to find the total amount. 

 The tables also show what proportion of the 100 calories is furnished by 

 protein, fat, and carbohydrate. A little study of Dr. Fisher's table will 

 give familiarity with the ordinary serving of all the common foods. 



In using the 100 calorie proportion method of calculating a dietary, let 

 us suppose, that it is desired to know the value of the food eaten in 

 any one day. The amounts have been found to be as follows : 



The day's total dietary has furnished 2150 calories. Assuming the 

 body weight lo be 140 ])ounds, and the day's work to be light, the 

 calculated food need 140 times \(^y\ calories, or 2254 calories, is found 

 to correspond clos'^ly to tlie actual amount. 



