A NORMAL DIET 



FOOD CONSUMED IN DIFFERENT COUNTRIES! 



371 



legumes. 10 31.7% from rye. u 5.1% from legumes. 1Z 21.0% from rye. ls 5.4% from legumes.- H Does not include rice. 

 1S Includes rice. w 8.8% from legumes. " 5.3% from legumes. w 7.0% from maize. 6.7% from alcohol. *> 31.2% from 

 rye. 81 21.1% from rye. 15.2% from rye. 4.8% as alcoholic beverages, 3.1% as alcohol. :t 13.6% from alcohol. "2.4% 

 from legumes. * 5.55% from maize. 



Studies of Entire Countries and Cities 



The great part played by food, or by the lack of it, in the World War, 

 was responsible for very careful studies of the food statistics of some 

 of the countries involved. Perhaps the most complete of these that has 

 been published is that made by Pearl for the United States. In Table III, 

 there are presented figures taken or calculated from Pearl, from a report 

 of a committee of the Royal Society of London and from the report of 

 the Eltzbacher commission. There are also included figures obtained 

 from the reports of Lichtenfelt(a) (6) (1898, 1903) on food consumption 

 in Germany in 1894 and in Italy in 1886, of Claassen(a) for the urban 

 and rural population of Germany in 1909, of Sherman(&) (1918), for 

 Russia in 1913 and of Gautier for Paris from 1890 to 1899. These last, 

 obtained from the records of the octroi, or customs collected on the impor- 

 tation of food into Paris are almost certainly too low, probably due to the 

 very considerable amount of smuggling that was carried on. 



The figures show considerable variation, even for the same coun- 

 try. Claassen reported an intake of 99.8 grams digestible protein and 

 3633 available calories for the urban population of Germany and 146 

 grams and 5193 calories for the rural population, whereas Lichtenfelt cal- 



