NATIONAL FOOD CONSUMPTION. 



209 



90 per cent, of the protein is in respect of the last one on the list, 

 namely, fish. In 1917-18 the legumes (beans and peas) moved up 

 to the eighth place and fish moved to the ninth place. 



Turning to the fat consumption, it is seen that approximately 40 

 per cent, of the total fat in the nutritional intake of this country 



PtRCt/yTA6t CO/YTT^fBirr/O/y TO TOTAL /W COiSUt^tD 

 P^CtrfT 



■5 10 ■ /S go £5 30 :3^ 4^ ^S 



PORK 



DA/RY PRODUCTS 



OILS 



Bttr- 



POULTRY & fTSeS 



ZCRM 



NUTS 



Wt/tAT 



TIUTTOf^ 



OLtOMARGARlNt 



COCOA 



t/S/i 



UOTHtR TOODS 



cor/B/ntD 



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p 



y/////////////////////////////:yz7/// ////////////77A 



1 



i 



ImAnnUM A\/£-RAG£- 6 YtAPS 



Fig. 7. Diagram showing the percentage of the total fat consumed in the 

 United States contributed by each of 23 commodities. The solid bars denote 

 the average consumption in the six years preceding our entry into the war. 

 The cross-hatched bars denote consumption in 1917 and 1918. 



comes from pork and its products. The hog is in a class by itself 

 as a source of fat for human nutrition, with the population of this 

 country. Dairy products stand second in the list, with approxi- 

 mately 27^ per cent, of the total. After the dairy products there 

 is a considerable drop in percentage contribution as we pass to the 

 next item on the list, namely, the vegetable oils, which normally 



PROC. AMER. PHIL. SOC, VOL. LVIII, N, JULY 26, IQiQ. 



