APPENDIX. 



As has been explained on preceding pages, the percentages of nutri- 

 ents assumed for the diti'erent food materials used in the dietary 

 studies reported in this bulletin are given in Table 29. These are 

 taken mainly from a publication of this Office giving average values 

 for the composition of American food materials/* but are included 

 here in order that the present bulletin may contain all the data used 

 in the composition of the results here reported. 



The percentages of nutrients assumed for any food material used iu 

 the dietary studies may be found in the table below by means of the 

 figures given in parentheses following the weights and cost of the 

 food material in the detailed tables of the study in which it was used. 

 The figures thus given in parentheses correspond with the figures in 

 the column headed "Reference number" in Table 29. 



In computing the fuel value of the studies the following factors 

 were used:. Protein 4, fat 8.9, and carbohydrates 4 calories per gram 

 of the total nutrient. These are smaller than factors used in previous 

 reports, namely, for protein and carbohydrates 4.1 and for fat 9.3 

 calories per gram, but the new factors are based upon later and much 

 more complete data. 



Table 29. — Percentage mrnposition of (llffi'reiif food tnaleriah used in computing thenvtri- 

 eids of food in dietary studies iu I'liiladelphia, CJticogo, Boston, and Hpringfield. 



Ref. 



No. 



1 



la 

 2 

 3 



4 



5 



6 



I 



8 



9 

 10 

 11 

 12 

 13 

 14 

 15 

 16 

 17 

 18 



Kind of food material. 



Beef: 



Bologna 



Brisket 



Corned 



Corned, rump 



Dried 



Frankfurters 



Gelatin 



Heart .'. . 



Liver 



Neck 



Rib roll 



Roast, chufk 



Roast, loin 



Roast, pot (rump) 



Roast, nb 



Rump 



Sausage 



Shin (as lean shank ) 



Shin (as medium fat shank) 



Protein. 



Fat. 



[ Carbo- 

 :hvdrates. 



Per cent. Per cent. Per cent 



18.2 

 12.0 

 14.3 

 14.3 

 26.4 

 19.6 

 91.4 

 14.8 

 20.2 

 14.2 

 19.4 

 1.=). 8 

 16.4 

 13.8 

 14.4 

 15.2 

 18.2 

 13.2 

 12.8 



a U. S. Dept. Agr., Office of E.xperiment Stations Bui. 28, revised. 



19.7 

 22.3 

 23.8 

 22.0 



6.9 



18.6 



.1 



24.7 



3.1 



9. 

 1.5. 

 12. 

 16 

 20. 

 20.0 

 18.6 

 19.7 



5.2 



7.3 



1.1 



2.5 



99 



