FOODS AND DIETARIES 



279 



AC. True Director . tpert in ClWge of Nuf'rtion 



COMPOSITION OF FOOD MATERIALS. 



BB^a nim r~n wMk 



A. C. True- Oiifcui tlftit in Craig* ol rlulmjon ln*st,it,ons 



COMPOSITION OF FOOD MATERIALS. 

 BBSS minium >:'.: i w//m I 



COMPOSITION OF FOOD MATERIALS 

 BBS9 nii|i!iiin i i VW///A ^^ m v ^ 



P-ote.n Fjt Ci.bollyd'.Ul Ah Water 



WHOLE EGG 



C.F. lAflGWORTHY 

 Elprt in Chjrge of Nutrition Inveitifl 



COMPOSITION OF FOOD MATERIALS. 



.Foods largely of animal origin. Compare with the previous chart with refer 

 ence to amount of protein, carbohydrate, and fat in foods. Compare the 

 burning value of plant and animal foods. Compare the relative percentage 

 of water in both kinds of foods. 



