PROBLEM 178 211 



Method. First make careful note of all food that enters your 

 body during 24 hours. Not only the amount taken at meals, but 

 all between meals, should be noted. Using the tables, arrange 

 your data according to the preceding example. 



You already know your Calorie requirement from a previous 

 experiment. You know the proportion of Calories you need of 

 protein, fat, and carbohydrate according to Atwater, Chitten- 

 den, and Voit. You have now worked out the actual proportion 

 in your daily food income as shown by the 100-Calorie portion. 



Conclusion. 1. Am I eating the right proportion of protein, 

 fat, and carbohydrate according to the standard of (a) Atwater, 

 (6) Chittenden, (c) Voit? (Ask your instructor which of the 

 above standards you should follow.) 



2. What can I do to make my dietary more suited to my needs ? 



Problem 177 : To compare your day's total Calories with the 

 estimated needs of a person of your age doing the kind of 

 work which you do. 



Method. Check up your day's total Calories by comparing 

 it with your requirement by body weight and by Tables 1 and 2, 

 Problem 174. 



Head your paper : Name , age , weight - - Ibs. 



Daily Calorie needs - 

 Amount computed - 

 Discrepancy 



Conclusion. 1. How does your day's total Calories compare 

 with that given in the table of daily needs of a person of your age, 

 doing the kind of work you did for the day? 



2. If there is any discrepancy, how can you account for it? 



3. Can you suggest any improvement in your dietary? 



Problem 178: To find the relation of the value of food to its 

 cost in the family dietary. 



Method. Make a careful record of all purchases of food in 

 your home for one week. Find out what the average weekly 

 cost is by dividing the total cost by the number in your family. 



