644 



MISCELLANEOUS FARM SUBJECTS 



Proportion of Nutrients Furnished by Different Food Materials in 

 the Average American Dietary. (Continued.) 



As will be seen, the number of foods which may be called staples 

 and which make up the bulk of the diet is comparatively small, in- 

 cluding such articles as wheat flour, meat, milk, butter, dairy prod- 

 ucts, and vegetables. 



It will be seen further that animal and vegetable foods are about 

 equal in rank as sources of protein, some 48 per cent, of the total 

 being supplied by animal foods and 52 per cent, by vegetable foods, 

 of which 43 per cent is contributed by the cereals. Little fat is 

 furnished by vegetable foods. Animal foods and dairy products 

 are the most important sources of fat, milk and cream furnishing 26 

 per cent, of the total fat of the diet, and meat furnishing over twice 

 as much. 



The table does not show the relative amounts of the different 

 kinds of foods which are expensive and which may be classed as 

 luxuries rather than staples. 



MAKING HOME STUDIES OF DIETARIES. 



Any housekeeper who wishes to know how the nutritive value 

 of the food she provides for her family corresponds with the dietary 



