212 PEARL— STAPLE COMMODITIES AND 



the great commQdity groups before our entry into the war, and thir- 

 teen in 191 7-1 8, contribute less than i per cent, to the total fat 

 intake. 



In carbohydrate consumption wheat stands at the head of the 

 list with over 24 per cent, normally. The sugars stand second with 

 about 26 per cent., and corn with 11 stands next. These three com- 

 modities, together with potatoes and the dairy products, contribute 

 altogether 90 per cent, of the carbohydrate intake. There is no 

 change in the relative position of the commodities falling in the 90 

 per cent, group in 1917-18 as compared with the average of the six 

 preceding years. 



A noteworthy feature of this Table XL, dealing with carbohy- 

 drates is the relative position of the sugars. Many persons regard 

 sugar as a pleasant but not essential part of the dietary. It is ob- 

 vious enough that this is a mistaken point of view. Any commoa- 

 ity which furnishes nearly 26 per cent, of the carbohydrate intake 

 of the population must be regarded as an important essential. To 

 get an idea of the importance of the sugar relatively it is only neces- 

 sary to compare it with some of the items farther down in the table. 

 For example, we see that the sugars contribute more than twenty 

 times as much to the carbohydrate intake of the nation as does rice. 



In Table XII. we get a summarized view of the general nutri- 

 tional importance of the several food commodities, because here we 

 are dealing with the energy content as measured in calories. The 

 order of the products in this table may be taken as the general order 

 of nutritional significance of the great staple foods in this country. 

 Wheat stands at the head of the list, contributing nearly 26 per cent. 

 to the total. Pork comes next with normally 16 per cent., and 

 dairy products third with 15 per cent., and the sugars fourth with 7 

 per cent. Then follow corn, beef, the vegetable oils, potatoes, poul- 

 try and eggs. These nine commodity groups together make up 

 over 91 per cent, of the total nutritional intake of the population. 

 The smallest contribution to the total nutrition is made by oranges, 

 furnishing about %o of i per cent, to the total. Bananas and fish 

 furnish only about %o of i per cent, of the total, and rye and rice 

 only a little more. 



The changes in 191 7-1 8, as compared with the average in the 



