101 



Table 2^.— Percentage composition of different food materials usedin computing the nutri- 

 ents of food in dietary studies in Philadelphia, Chicago, Boston, e/c— Continued. , 



Ref. 

 No. 



Kind of food material. 



Protein. 



93 



94 



95 



96 



97 



98 



99 

 100 

 101 

 102 

 103 

 104 

 105 

 106 

 107 

 108 

 109 

 110 

 111 

 112 

 113 

 114 

 115 



116 



117 



118 



119 



120 



121 



122 



123 



124 



125 



126 



127 



128 



129 



130 



131 



132 



133 



134 



135 



136 



137 



138 



139 



140 



141 



142 



143 



144 



145 



146 



147 



148 



149 



150 



151 



152 



153 



154 



155 



156 



157 



158 



159 



160 



161 



162 

 163 

 164 

 165 

 166 

 167 

 168 

 169 

 170 



Fish — Continued. 



Oysters 



Perch 



Salmon 



Salmon, canned 



Salmon, salt 



Salmon, whole 



Sardines 



Shad roe 



Smelt 



Smoked ti.sh (as halibut) 



Whitefish 



Wliitefish, smoked (as halibut) 



Prr 



Eggs 



Butter 



Butterine 



Cheese, American . . . 

 Cheese, Camembert 



Cheese, cottage 



Cheese, full cream . 

 Cheese, Neufchatel . 

 Cream 



Milk. 



Milk, skimmed 



Cereals: 



Barley 



Barley meal 



Buckwheat 



Corn meal 



Corn meal, yellow 



Flour, rye 



Flour, wheat — bread 



Flour, wheat — entire wheat. 



Flour, wheat — graham 



Flour, wheat — pastry 



Hominy 



Macaroni 



Noodles 



Oat breakfast food 



Oatmeal 



Oats, rolled 



Popcorn (popped) 



Rice 



Samp 



Spaghetti 



Wheat breakfast food 



Do 



Do 



Do 



Wheat, cracked 



Wheat, germs 



Wheatena 



Wheat, shredded , 



Bread, Boston brown 



Bread, graham 



Bread, rye , 



Bread, white 



Bun.s 



Buns, cinnanuiu 



Cake 



Cakes 



Cookies, sugar 



Crackers 



Crackers, Boston 



Crackers, soda 



Doughnuts 



Ginger snaps 



Pie 



Rolls 



Rolls 



Wafers, salted 



Sugars, starclies, and oils: 



Sugar, brown 



Sugar, white 



Honey 



Molasses 



Sirup 



Chocolate 



Cocoa 



Irish moss (as tapioca) 



Oil, cotton-seed 



Fat. 



cent. 



6.1 



7.3 



16.7 



19.5 



19.3 



15.3 



23.7 



20.9 



10.1 



19.3 



10.6 



19.3 



13.1 



1.0 



1.2 



28. 8 



25.9 



20.9 



25.9 



18.7 



2.5 



3.3 



3.4 



8.5 



10.5 



7.5 



9.2 



7.5 



6.8 



11.4 



13.8 



13.3 



13.3 



8.3 



13.4 



11.7 



15.5 



16.1 



16.7 



10.7 



8.0 



8.3 



12.1 



11.9 



11.8 



10. 6 



10.7 



11.1 



10.5 



14.1 



10.5 



5.4 



8.9 



9.0 



9.2 



6.3 



9.4 



6.3 



7.0 



7.0 



10.7 



11.0 



9.8 



16.7 



6.5 



3.1 



9.7 



8.9 



10.6 



.4 

 2.4 



12.9 



21.6 



.4 



Carbo- 

 hydrates. 



Per cent. 



1.3 



1.5 

 14.8 



7.5 

 14.3 



8.9 

 12.1 



3.8 



1.0 

 14.0 



3.0 

 14.0 



9.3 

 85.0 

 83.2 

 35.9 

 33.7 



1.0 

 33. 7 

 27.4 

 18.5 



4.0 

 .3 



1.1 

 2.2 

 4.2 

 1.9 

 4.2 

 .9 

 1.0 

 1.9 

 •> 2 



r..5 



.3 



.9 

 1.0 

 7.4 

 7.2 

 7.3 

 5.0 

 .6 

 .8 

 .4 

 1.5 

 1.0 

 1.9 

 1.4 

 1.7 

 2.0 

 3.1 

 1.4 

 1.8 

 1.8 

 .6 

 1.3 

 6.5 

 7.2 

 9.0 

 9.7 

 10.2 

 8.8 

 8.5 

 9.1 

 21.0 

 8.6 

 9.8 

 4.2 

 4.1 

 12.7 



Per cent. 

 3.3 



48.7 



28.9 



.1 



100.0 



.3 

 2.4 

 4.3 

 2.4 



1.5 

 4.5 

 5.0 

 5.1 



77.8 

 72.8 

 65.9 

 75.4 

 65.9 

 78.7 

 7.5.1 

 71.9 

 71.4 

 72.7 

 79.0 

 74.1 

 75.6 

 66.8 

 67.5 

 66.2 

 78.7 

 79.0 

 79.2 

 76.3 

 76.6 

 76.3 

 76.2 

 7.5.1 

 75.5 

 76.0 

 73.5 

 77.9 

 47.1 

 52. 1 

 53.2 

 53.1 

 57.3 

 59.1 

 63.3 

 73.7 

 73.2 

 71.9 

 71.1 

 73.1 

 53. 1 

 76.0 

 42.8 

 59.9 

 56.7 

 68.5 



9.5.0 

 100.0 

 81.2 

 69.3 

 71.4 

 30.3 

 37.7 

 88.0 



