FOODS AND DIETARIES 



279 



U.S. Department of Agriculture Prepared by 



Office ol f .oeriment Sutions C.f . UNGW08THY 



A.C. True Director .1 ,pert in Clurgc ol Nutrition lneiti< 



COMPOSITION OF FOOD MATERIALS. 



s ^.SL"? e? &- 



SALT COO 



COMPOSITION OF FOOD MAT ERI ALS. 



mx. 



^lOOOt 



LAMB CHOP 



Hi 



-Water 53. 1 



PORK CHOP 



.S.0wrlminio)9rlc u lture Prepared b, 



Wk of I .p.rim.nt Stations C. F. LANGWORTH 



. C. Tnje: Director txpert in CM,,, .f Nuritior, 



COMPOSITION OF FOOD MATERIALS 



CREAM CHEESE 



water 34 2 



COTTAGE CHEESE 



495 CALORICS PeiiPOIND 



Office of Eipefiment Stations 

 A.C. True- Director 



COMPOSITION OF FOOD MATERIALS 



VEGETABLE OILS, AS 

 OLIVE, 



3405 cuits R 



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. 



