THE HYGIENE OF THE DINING ROOM 



U.S. Department of Agriculture 



Office of Experiment Stations 



A. C. True: Director 



Prepared by 

 C. F. LANGWORTHY 

 Expert In Charge of Nutrition Investigations 



COMPOSITION OF FOOD MATERIALS. 



$M RS^S fMTTUn Fuel Value 



Protein Fat Carbohydrates Ash Water BH looo'c^ri^s* 



WHITE BREAD WHOLE WHEAT BREAD 



iter:35.3 Waten38.4 

 Protein: 9.2 Protein -.9.7. 



Ash 

 1.1 



FUEL VALUE: 



Carbo- Carbo 



^_h.ydj:ates:53.1 hydrates: 49. 7 



OAT 

 BREAKFAST FOOD 



FUEL VALUE: 



1215 CALORIES Water- 84.5 



PER POUND 



Proteir^2.8 

 TOASTED BREAD 



1 140 CALORIES 

 PER POUND 



Fat:0.5 



Carbohydrates: 11. 5 



CORN BREAD 



ater: 24.0 Water:38.9 

 rotein: 11.5 Protein: 7.9 



Carbc 

 hydrate's: 46. 3 



Carbo- 

 hydrates: 61.2 



MACARONI 



COOKED 



Fat: 1.5 Protein: 3.0 ^Water:78.4 



FUEL VALUE: 



1420 CALORIES 

 PER POUND ^ 



Ash: K 

 Carbo 



1205 CALORIES 

 PER POUND 



FUEL I 

 hydrates: 15.8 VALUE: - 



41 5 CALORIES 

 PER POUND 



FIG. 30. Composition of bread. 



