COX.^fJ/n'ATIOX OF FOOD SCPFL/FS /.V WW I! T/MF 2i)7 



prci'iniiU'iitlv tissuc-huildin.u' food- table b 



, ne \ 4-' 1 1 1 4^ c ^ , . ,4 .. , 1. Bclative cncrnij value and protein content of 

 stuns), ot earbohvc rate, lat. water, a!~li , _. , •^•' , . ^ . .. 



'' ■ 5 cents worth of restaurant portions as 



or mineral matter, and refuse ma- served at Chihls, New Yorl; 



terial, as given in Table A. It will be Calories Percent 



■ ■ -. - ^ T • i- for 5 ets. protein 



seen tbat tbe 100-eal()ru> ])ortion. eor- Cantaloupe 12 8 



responding to one large egg, two thirds Tomatoes and lettuce . .13 1(3 



^ Ml J n ■ T J? Creamed asparajj^us on toast. 49 16 



ot a glass of milk, two thin slices ot stewed eoni ..... 52 9 



bread, two apples, an ordinary serving Chicken sandwich ... 78 18 



„ J. J? 1 ij- • Bean soup 84 18 



of prunes, or a pat ot Inittei", is very creamed chicken on toast . 93 20 



convenient for ordinary use in roughly Strawberry ice cream . . 102 5 



,.-,.. , ■ " Cup custard 110 17 



estimating dietary values. Egg salad 116 18 



A second series of models (Table B) Lamb chops 135 13 



. . Fried eggs 166 15 



shows restaurant ])ortions ot certain Baked apple and cream . . 196 1 



commeil foods witli the caloritie value Baked beans and macaroni . 196 18 



, . ^ , , ,. !_• .L Crackers and milk . . .230 12 



to be obtained from each tor nve cents Cocoa 247 10 



on the basis of the studies made in Chipped beef on toast . . 249 16 



. 11,,' Apple pie 337 4 



Childs Eestanrants m 1!»1.) by I'rotes- Napoleon 4.j4 4 



Table A 



Portions of various uncooled foods which will yield 100 »* hlle the Lnited 



calories, with per cent of various constituents States is able to fur- 



'tr^i' lSSdP-*-"]S^e Fat Water Ash Refuse uish mOSt of the staplo 



10 oysters ... 43 1.2 .7 .2 16.1 .4 81.4 foodstuffs, it depends 



11-. lbs. lettuce . . 72 1.0 2.5 .2 80.5 .8 15.0 ,, v. # 4i 



lib. tomatoes . . 104 .9 3.9 .4 94.3 .5 ^U'"" the rest ot the 



% lb. carrots . . 159 .9 7.4 .2 70.6 .9 20.0 world for accessories, 



4^ lb. beans (string). 176 2.1 6.9 .3 83.0 .7 7.0 . i j; tt„ 



i/'lb.cod. . . 210 11.1 .2 .58.5 .8 29.9 pnieapples from Ha- 



2 apples .... 214 .3 10.8 .3 63.3 .3 25.0 waii, olives from Italv, 



14 1b. chicken . . 289 12.8 1.4 43.7 .7 41.6 ^^ ,. -rj -i +\ 



1 large potato . . 302 1.8 14.7 .1 62.6 .8 20.0 cotfee troni Brazil, tea 



-v^ glass milk . . . 314 3.3 5.0 4.0 87.0 .7 fnun Jai)an. rice from 



1 dish prune sauce . 417 .5 22.3 .1 76.6 .5 , ,, ■ -^ 

 llargeegg . . . 596 11.9 9.3 6.5.5 .9 11.2 ^ '1"^='' ''"'^ P^W" 

 Vio lb. sirloin beef . 960 16.5 16.1 .54.0 .9 12.8 from Siam. All these 



2 slices bread . . 1224 10.9 53.6 1.3 33.2 1.0 , ■, , • ^ .,.,...,. 



Vi,Ib. beans (dried) 1564 22.5 59.6 1.8 12.6 3.5 contributions appeal 



Vis lb. dry oatmeal . 1811 16.1 67.5 7.2 7.3 1.9 on our tables SO auto- 



6 small lumps sugar. 1814 100.0 ,■ ,> j-i j. ,„ , 



V,8 lb. peanuts . 1858 19.5 18.5 29.1 6.9 1.5 24.5 '"atically that we 



i/,o lb. cheese . . 2080 25.0 1.0 34.0 35.0 5.0 scarcely realize' their 



1 piece butter . . 3450 1.3 84.0 12.7 2.0 ' m +■ i 



^ sources. 1 he fuiubi- 



sor Lusk and Mr. F. ('. ({e])hart. It is mental food of maiikiiid however is 

 somewhat interesting to note that des- vrheat, which, with rye and barley, sup- 

 serts such as apple pie and the cake ])lies from thirty-one ])er cent of the 

 known as a napoleon, which are often caloritie value in the .\meric-an dietary 

 eaten merely to tickle the palate after a to sixty-three ])er cent in tbat of France, 

 hearty meal, are themselves among the and this fraction as determined by 

 most concentrated sourcesof food energy. racial habits and instincts is an irredu- 

 The sources of our fundamental food cible minimum whicli cannot safely be 

 supplies and their relative ini])ortance i-e])laced from any other source. It is 

 are indicates] by mai)s ;ind diagrams. ])ossible and eminently desira])le, bow- 

 That "all roads lead to the dinner ever, to spare the wheat supply by the 

 table" is true in war as well as peace. admixture of the alternative cereals 



