THE HYGIENE OF THE DINING ROOM 83 



the possible danger of a lack of sufficient protein, and on 

 the other to avoid the dangers from an excessive use of pro- 

 teins as evidenced in a too free indulgence in meat. Be- 

 tween the two extremes of 60 grams and 100 grams as the 

 daily requirement of protein, a standard is being set of 75 

 grams for a man of 1 50 pounds' weight, that is, one half a gram 

 of protein for each pound of weight. So that an adult may 

 find his protein requirement in grams by multiplying his 

 weight by one half. 



Children, on account of the formation of new tissues, 

 require a larger proportion of protein. This ranges between 

 one gram and three quarters of a gram for each pound of 

 weight. 



Determination of adequacy of diet. After a standard has 

 been set as to how much protein and how many calories a 

 person needs daily, how may one know whether his diet 

 approximates this standard? This may be determined in 

 three ways, by one's weight, by one's appetite, and by 

 the use of food tables that have been prepared for this 

 purpose. 



Use of food tables. A person first makes out for one day 

 a list of the kinds of foods eaten and the approximate quan- 

 tities in terms of common servings. By studying the food 

 table given on pages 85 and 86 one may determine the weight 

 of protein and the number of calories in each serving of food. 

 These may be added and thus the total obtained for the day. 

 Such changes in the diet may be made as are needed to bring 

 it more closely in accord with the standard. It is well to 

 make such a study of one's daily food several times a 

 year. 



The following sample diet is given as showing the method 

 of working out the food value. This is a sample of a low 

 protein diet used by Professor Chittenden in his experiments, 

 to which reference has already been made. 



