The Composition and Food Value of Bread. 



given in the Blue Book for the average amounts of foods of 

 different kinds consumed per week by families consisting of a 

 man, his wife, and four children. The figures in the second 

 and third columns are computed from those in the first column 

 by means of the tables of composition of foods given in the 

 American Bulletin. To arrive at the consumption of protein 

 and energy per head, I have assumed that a woman eats four- 

 fifths as much as a man, and each child rather more than half 

 as much, the whole family on this assumption requiring as 

 much food as four men. 



For comparison with Table I., I have computed in Table II. 

 in the same way the protein content and energy value of the 

 average dietary of urban workers, using in this case the figures 

 given in Blue Book Cd. 2337, published in 1904 by the Board 

 of Trade. 



Table 11.— Protei7i and Energy Value of the 

 Weekly Dietary of an Urban Worker's Fafuily. 



Average 



From the figures worked out above it appears that a 

 working man consumes on the average a diet which provides 

 rather less than the commonly accepted standard amount of 

 protein for a man at light muscular work, but which is appre- 

 ciably above the standard in energy value. The figures do not 

 pretend to any Aery great accuracy, but they are probal^ly 

 quite accurate enough to serve as a Ijasis for argument in 

 these i)ages. 



The great importance of wheat-flour and bread in the 

 dietary of the English working classes is perhaps the most 



