NATIONAL FOOD CONSUMPTION. 



203 



consumed. Vegetables contribute only about 5 per cent., fruit and 

 poultry about 2 per cent, each, and vegetable oils and nuts nearly 5 

 per cent. 



On the basis of Table VII. it is of interest to examine somewhat 

 more carefully the changes in consumption rate in 1917-18 as com- 

 pared with the average of the six preceding years. Such a com- 

 parison is made in Table VIII. and shown graphically in Fig. 5. 



Fig. 5. Diagram showing the increase or decrease in food consumption in 

 1917-18 as compared with the average of the preceding six years. 



From Table VIII. and the diagram it is observed that the total 

 increase in human food consumption in 1917-18 was less (nearly 3^ 

 per cent.) proportionately than in the increase in population, both 

 being compared with the average of the six preceding years. The 



