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. 



mm ESSSSS frnrnnn |H, Fueivaiue 



Protein Fat Carbohydrates Ash Water iiilj''^,^^ 5 



WHITE BREAD WHOLE WHEAT BREAD 



Water: 35.3 Water: 38.4 



FatL 

 1.3 



Ash: 

 1.1 



Protein: 9. 2 Protein L9. 



FUEL VALUE: 



Carbo- Carbcv 



^hy_dr.ates : 53.1 hydrates : 49.7 



OAT 

 BREAKFAST FOOD 



COOKED 



FUEL VALUE: 



1215 CALORIES W ater84.5 



PER POUND 



Protei 



TOASTED BREAD 



Ash:0. 



1 140 CALORIES 

 PER POUND 



Fat: 0.5 



bohydrates:11.5 



CORN BREAD 



FUEL 



285 CALORIES 

 PER POUND 



V Water: 24.0 Water:38.9 



Fat: 



Protein: 11. 5 Protein: 7.9 



Carbo- 

 hydrates: 61.2 hydrates :46. 3 t&XttVsiWsi&a^ 2,2 



FUEL VALUE: ^ > X-V-.TT FUEL VALUE: 



MACARONI 



COOKED 



Fat: 1.5 



1420 CALORIES 

 PER POUND 



Ash: 1j 

 Carbo- 

 hydrates: 15.8 



1205 C ALORIES 

 PER POUND 



FUEL 



VALUE: 



FIG. 30. Composition .of bread. 



