ROME ECONOMICS AND EDUCATION 



639 



as well the commonly accepted dietary standards. The figures show 

 the quantities of both total and available nutrients. The fuel value 

 represents the actual amount of available energy, and may be com- 

 puted from either the total or the digestible nutrients by use of 

 appropriate factors.* 



The dietary standards given in the tables are based upon the 

 results of observation and experiment, but are general estimates and 

 not guides to be blindly followed. They are subject to revision in 

 the light of further experimental evidence. The amounts of energy 

 provided in the American standards are somewhat larger than in 

 the European standards (Voit's). This corresponds to the observed 

 fact that people in this country, more especially the working people, 

 are as a rule better fed and do more work than those of correspond- 

 ing classes in Europe. The quantities of protein in Europe are 

 larger in proportion to the fuel ingredients that is, the nutritive 

 ratio is narrower than is found in the average American diet. In 

 this respect the American standards agree more nearly with the diet 

 of well-to-do people in Europe. It is believed that the larger amount 

 of protein represents rather more nearly a physiological ration than 

 do the proportions as found in the majority of actual dietaries. 



The American, as a rule, uses more food than the European of 

 the same class. The character of the food is, however, quite differ- 

 ent. The poor peasants of Russia and northern Germany live 

 chiefly upon rye bread, potatoes, and some sort of fat. In Italy 

 maize, chestnuts, and acorn meal form an important item in the 

 diet of a considerable portion of the poorer population. The use of 

 meat among the working population of most European and Asiatic 

 countries is very much less general than in America, because its cost 

 is prohibitive. 



TABLE IV. Food Consumption of Persons in Different Circum- 

 stances, and Proposed Dietary Standards (Quantities Per Man 

 Per Day). 



These factors are as follows: For each gram of total nutrients, protein 4.0. fat 8-9, and carbo- 

 hydrates 4.0 calories. For each gram of digestible nutrients, protein 4.4, fat 9.4, and carbohy- 

 drates 4.1 calories./ 



