CONSUMPTION 91 



instance that of butter, yielding two and one-fourth times as much 

 energy as a like amount of carbohydrates, such as starch, sugar, etc. 



In the methods usually followed in expressing the results of 

 dietary studies the functions of food, as expressed above, are had in 

 mind, and the results attempt to show the value of the daily ration as 

 a tissue-former and an energy-yielder. The results of dietary studies 

 and the dietary standards deduced from them have been very com- 

 monly expressed in terms of protein, fat, and carbohydrates. It is, 

 however, simpler to express the results in terms of protein and energy 

 only, and this is now more usually done, as these factors give data 

 regarding both functions of the diet and constitute the simplest basis 

 on which different foods, rations, standards, etc., can be compared. 

 The proportions which are usually consumed in the American diet 

 are not far from 150 grams fat, and 350 grams carbohydrates, per 100 

 grams protein. 



The results of dietary studies made throughout the United States 

 do not indicate any probability of general undernutrition, but it can 

 be said with equal fairness that there were many opportunities for 

 improvement as regards the rational selection of foods, economical 

 preparation and use, and similar lines. The waste in the average 

 American home ranges from nothing to as high as 20 per cent of the 

 food purchased. A fair average would be about 10 per cent. 



A summary of data based on the results of about 400 studies of 

 the diet of the average American home indicate that: 48 per cent of 

 the total protein is supplied by animal foods; 52 per cent of the total 

 protein is supplied by vegetable foods; n per cent of the total fat 

 is supplied by vegetables; 26 per cent of the total fat is supplied by 

 milk and cream; 42 per cent of the total fat is supplied by pork and 

 lard. 



Meats and poultry together furnish about twice as much protein 

 as the other animal foods, and beef and veal together furnish about 

 half the total amount supplied by the entire group. 



Other things being equal, the cost of the daily food is determined 

 by the proportion of the total expended for such stable articles as 

 bread, meat, butter, eggs, and common vegetables and the expendi- 

 ture for accessory foods, such as expensive fruit, out-of-season vege- 

 tables, fancy sweets, etc., which, as ordinarily used, contribute more 

 to the attractiveness of the diet than they do to its nutritive valu^ 

 For instance, a New Jersey workingman's family in comfortable en- 

 cumstances had a total expenditure of $34 . 95 for food during a certafe 



