17 



Tablk 1. — Perccntai/c.'t <(iid Intul niiiniintK of iiiiirieiil!< iti nnr and corned heef. 



The simplest of these computations is that for the class of cooked 

 foods of which the following- is typical: 



In one case 75 pounds of uncooked wheat breakfast food was required 

 for breakfast, which after cooking was found to have taken up enough 

 water to make the weight 489.25 pounds. Raw breakfast food of this 

 particular kind, as has been found by analyses, contains on an average 

 12.3 per cent protein, 1.8 per cent fat, and 74.2 per cent carbohydrates. 

 Then by the proportion stated above, 489.25: 75: : 12.3: ,r, the percent- 

 age of ])rotein in the cooked food, which upon solving the proportion 

 is found to be 1.9 per cent. In the same way the percentages of fat 

 and caH)ohydrates in the cooked material may be found. The data 

 are summarized in the following table: 



Table 2. — Compodtion of raw and cooked wheat breakfast food. 



As illustrating the method of calculating the percentage of nutrients 

 in made dishes containing a large number of articles, the following 

 may be cited: 



A bread pudding weighing when cooked 228.5 pounds was used in 

 one of the studies and contained, besides flavoring, the following 

 articles: Currants (dried), raisins, sugar, eggs, evaporated cream, 

 butter, bread. The amount of the several ingredients, the percentage 

 .•omposition of each, and the ((uantity of nutrients each would furnish 

 arc shown in the following table: 

 6523— No. 150—04 2 



