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ANIMAL PROTEINS 



of supply of both animal and vegetable food protein. The 

 figures are taken from the report of a Committee of the 

 Royal Society. They show the average quantities of food 

 materials (imported and home produced) available for the 

 United Kingdom during the five years 1909-1913 inclusive, 

 together with the amounts of protein, fat, and carbohydrate 

 present and the energy value. This information formed the 

 basis of the Committee's recommendations as to economy 

 of protein during the war shortage. These recommendations 

 included the more economical production of meat by 

 slaughtering cattle younger and the saving of 55,000 metric 

 tons of protein annually by adopting cheese-making as a 

 general practice in place of butter-making. 



