954 NUTRITION AND HEAT REGULATION. 



foodstuffs in each food. In this table be supposes that the daily 

 diet should contain 110 gms. of protein = 17.5 gms. of N, and non- 

 proteins sufficient to contain 270 gms. of C: 



FOR 110 GMS. PROTEDC -p _ n ^ fx 

 (17.5 GMS. N). FoR 27 GMS - - 



Milk 2900 gms. 3800 gms. 



Meat (lean) 540 " 2000 " 



Hen's eggs 18 eggs. 37 eggs. 



Wheat flour 800 gms. 670 gms. 



Wheat bread 1650 



Rye bread 1900 



Rice 1870 



Corn 990 



Peas 520 



Potatoes.. 4500 



1000 

 1100 

 750 

 660 

 750 

 2550 



As Munk points out, this table shows that any single food, if taken 

 in quantities sufficient to supply the nitrogen, would give too much 

 or too little carbon and the reverse; those animal foods which, in 

 certain amounts, supply the nitrogen needed furnish only from one- 

 fourth to two-thirds of the necessary amount of carbon and, vice 

 versa, the vegetable foods if taken in sufficient quantity to supply 

 the carbon would not give sufficient nitrogen, or if used alone to 

 furnish the requisite nitrogen would give an excess of carbon. 

 This same fact is illustrated in another way in a table compiled 

 by Cohnheim.* To furnish the body with its necessary daily 

 quota of 100 grams of protein the following amounts of different 

 foods, expressed in their heat values, would be required: 



Meat 495 Coarse bread 4552 



Eggs 1133 Fine bread 4720 



Cheese 1704 Potatoes 5000 



Milk 2070 Rice 5600 



Corn 4104 



It is evident from this table that a person leading a sedentary 

 life who used a vegetable diet alone would be required, in order to 

 obtain his necessary protein, to consume much more carbohy- 

 drate than from an energy standpoint was needed by the body. 

 As Cohnheim points out, the animal foods are for this reason espe- 

 cially suited to supply the protein needs of those who lead a com- 

 paratively inactive life. In practical dieting we are accustomed 

 to get our supply of proteins, fats, and carbohydrates from both 

 vegetable and animal foods. To illustrate this fact by an actual 

 case, in which the food was carefully analyzed, an experimenter 

 weighing 67 kgms. records that he kept himself in nitrogen equilib- 

 rium upon a diet in which the protein was distributed as follows: 



* Cohnheim, "Die Physiologic der Verdauung und Ernahrung," 1908. 



