INDUSTRIAL LABOUR 



465 



Tiegersted ( 4 ) divided working class diets into seven classes, 

 in accordance with the calorific value of the food. 



1. From 2,000 to 2,500 Calories 



2. 2,500 to 3,000 



3. 3,000 to 3,500 



4. 3,500 to 4,000 



5. 4,000 to 4,500 



6. 4,500 to 5,000 



7. 5,000 and above. 



The following table gives the composition and average value 

 of the diet in each of the above dasses (the letter t denotes 

 Tiegersted's results, and the letter a the mean results of the 

 American investigators) : 



It will be readily seen from the above tables that the propor- 

 tion of proteids is relatively high in working-class diet. Pfluege r , 

 and others of his school, have maintained that this is essential. 

 The experimental results obtained do not, however, conclusively 



1897 ; id. and Rossi, Bilan Nutritif du Paysan des Abruzzes., Arch. Ital. 

 Biol, 1908, etc. 



In Africa : L. Lapicque (Arch, de Physiol., 1894) ; Jules Amar, Le Rende- 

 ment de la Machine Humaine, 1910. 



( 2 ) Atwater and Woods (Bull., No. 46, p. 117) ; Atwater and Bryant 

 Bull., Nq. 116, pp. 74-75). The figures relating to domestics are doubtful. 



( 3 ) The calorific power is calculated here from our co-efficients 4-10 Cal., 

 9-10 Cal., and 4-10 Cal. ( 96). Atwater provisionally adopted Rubner's 

 figures, 4-10 Cal., 9-30 Cal., and 4-10 Cal. 



( 4 ) Tiegerstedt, in Nagel's Handbuch. vol. i., p. 549, 550, 



