FOOD 347 



" Bread and cheese," " Pork and beans," " Potato and gravy," 

 " Cereal and cream," " Ham sandwich." 



A study of the following table will show the number of ounces 

 of proteid, and the fuel or energy values, of some of our common 

 foods. The amounts of each food stuff taken are about the usual 

 portion or "helping" which one would receive at table, so we can 

 calculate how much proteid and energy our present diet provides, 

 and see if it corresponds to the amounts mentioned as suitable for 

 our age and occupation. 



From this table, also, it is possible to determine whether one's 

 diet has the proper proportion of fat and carbohydrate, in pro- 

 portion to the proteid, if one is using the 1:1:4 ratio as a basis. 



These tables are used through the courtesy of Professor Frank H. 

 Rexford, from whose "One Portion Food Tables " they are taken. 

 They furnish the easiest means of estimating whether one's diet is 

 properly balanced. 



Digestibility of Foods. Not only must the nutrients in our foods 

 be present in the proper proportions, but they must be in a digesti- 

 ble form, or else they are wasted. Careful study shows that vege- 

 table proteids and fats are not so easily digested as those from 

 animal foods, though they seem to be cheaper. 



This means that we must either use considerable animal food, or 

 else increase the apparent amount of vegetable proteids and fats 

 beyond the proportion suggested in the tables, because the body 

 does not so readily digest them. This fact balances their cheaper 

 cost to a great extent, and is also evidence that man is intended for 

 a mixed diet, obtaining much fat and proteid from animal sources, 

 and his carbohydrate foods from the plants. 



Cost of Foods. Not only must our diet be selected with reference 

 to proper amounts of the nutrients and ease of digestibility, but 

 also with regard to the cost in money. This is affected by three 

 things, the actual price of the food, the amount of water and waste, 

 and the expense of preparation. It is more and more important that 

 we shall be informed as to the composition and cost of foods, and for 

 this purpose the Government has published many bulletins, which 

 can be had free of cost, by application to the Department of 



