18 OHIO STATE ACADEMY OF SCIENCE. 
It has been estimated by students of dietaries that the mini- 
mum daily ration of nutrients for a man of average weight per- 
forming an ordinary day’s work is: 
CArbonydtaves eer. cts: 500 grams or 17.8 ounces. 
|B (0 eine cease ee eae 118 grams or 4.2 ounces. 
BSES at see eeeenrte es wee ec» ...56 grams or 2.0 ounces. 
Taking the analysis of the strawberry, a simple calculation 
will show that a person would have to consume 200 ounces or 
13 pounds of this fruit daily in order to obtain the requisite 
amount of carbohydrates from this source, in order to secure 
the necessary proteids from the same source, a daily consumption 
of 1,400 ounces or 88 pounds would be required. This would 
be a task that even those who have the most ardent taste and 
liking for this fruit could scarcely be prevailed upon to attempt. 
Even though he should eat the amount named he would still be 
deficient in approximately all the required fats. 
Take another illustration: The nutrients contained in the 
apple according to analyses that we have made are as follows: 
Carbohydrates (including cellulose) ..... -.10 per cent. 
|e 1B) arts ESA A, pease ee a ei 2.5 per cent: 
DE Sone E TS al Ois,e aniwc ope eae 0.2 per cent. 
Applying the same calculation as before, we find that one will 
have to eat 178 ounces, or a little more than 11 pounds of apples 
a day for the requisite carbohydrates ; he would be obliged to eat 
168 ounces or 104 pounds for the necessary proteids, and for the 
fats it would require 1,000 ounces, or 62} pounds daily. 
This demonstrates that however valuable strawberries and 
apples may be as a part of an every day diet, they can scarcely 
be considered as nutrients. In other words their actual nutrient 
value is exceedingly low. 
In order to support life and maintain strength, strawberries 
and apples like most other fruits must be eaten in connection with 
more concentrated foods. 
Wherein then does the dietetic value of fruit consist? Let 
us briefly consider. The qualities which render fruits and some 
of the more delicate garden vegetables wholesome, and cause us 
to have a natural appetite for, and hence to enjoy them, are their 
acid juiciness and flavor. The juice is largely water, but it con- 
tains the sugar and acid of the fruit, and if these are present in 
large quantities, and in the right proportion, it is agreeable and 
refreshing. Most of our food products are valued on the basis 
of the dry matter they contain. Not so with fruit. 
Pure milk is 87 per cent water and may be further diluted 
