FOODS HUMAN NUTRITION. 263 



medium of the schools and the press, everyone knew that a man of sedentary 

 occupation required 2,500 calories and a laboring man 3,000 calories and more, 

 no one suffering from want would spend his money for a can of tomatoes which 

 is little else than flavored water. 



" It has been estimated that a family of 5, including the father, a clerk, the 

 mother who does the housework, and 3 children, 9 and 6 years and 1 month old, 

 respectively, requires 7,750 calories per day." Data are presented showing the 

 cost of a diet sufficient to supply this energy, 5 per cent of Ihe total coming from 

 animal proteins of grade A and 10 per cent from vegetable proteins of grade C 

 (bread). The necessary protein to supplement the bread would be supplied 

 by J lb. salt codfish, g lb. smoked ham, § lb. cheese, 2i lbs. milk, li lbs. loin 

 pork, li lbs. of mutton, li lbs. cod steak (fresh), li lbs. sirloin beef, or IJ 

 lbs. turkey. According to the prices of foods in the New York markets Janu- 

 ary 2S, 1913, the cost of the ration would vary from 47 cts. with bread and 

 salt codfish to 78 cts. with bread and turkey. 



" If corn meal, oatmeal, dried beans or rice had been used instead of bread, 

 these prices would have been lower, whereas potatoes would have slightly in- 

 creased them. 



" These figures are for the great staples of diet. ... It is obvious that 

 •vhen more than an average of 8 cts. is expended for 1,000 calories of nutri- 

 ment, the diet must include luxuries." 



The author estimates that three servants will doul)le and six servants treble 

 the food bill given above. " Whatever is spent above these amounts is paid for 

 waste or for nonessentials in the form of flavors of high price. High cost may 

 also be due to carnivorous indulgence approximating that of the Eskimo. . . . 

 It is not probable that the food values actually consumed are very different in 

 the various well nourished families. Only the cost can vary enormously." 



The value for man of the different constituents of food, L. Hikschstein 

 (Ztschr. Phys. u. Didtct. Ther., 11 {1913), No. 8, pp. 453-471; abs. in ZentbJ. 

 rhpsiol, 21 (1913), No. 19, p. 1036).— The elementary components of the dier 

 have different value, the author points out. For instance, in the case of common 

 salt, more sodium than chlorin is retained, and in the case of protein, more 

 sulphur than nitrogen. 



In almost every case, there is a tendency to excrete phosphorus. Indeed, 

 chlorin, phosphorus, and nitrogen are the food constituents which the body 

 easily gives up as soon as the intake is sufficiently lowered. On the other hand, 

 if the supply is lowered, sodium and sulphur are generally held on to and are 

 excreted in diminished quantity. 



The author states that general observations on different persons were sup- 

 plemented by extended experiments, which led to the conclusion that losses of 

 chlorin, phosphorus, and nitrogen have been observed to continue under cer- 

 tain conditions for mouths and years and that they are associated with the 

 occurrence of nervous and other diseases. This leads to the conclusion that 

 the daily diet does not meet man's ideal requirements when it is too poor in 

 sulphur and alkalis or too rich in chlorin, phosphorus, and nitrogen. 



Protein and nutrition, M. Hindhede (London, 1913, pp. X-{-201, pis. 8). — In 

 this book the author summarizes the results of his own experiments with a low 

 protein diet and also discusses the experiments carried out by other investiga- 

 tors regarding the protein requirement in nutrition. From the fact that the 

 subjects of his experiments were able to maintain a good physical condition 

 upon a low protein diet, the author believes that many of the common ills can 

 be avoided and much better physical condition secured by a reduction of pro- 

 tein, and especially of meat, in the diet. 



