384 



K\()\VLi:i)f.i:. 



October, 1912. 



Drv Powders. 

 ir.MM which false deductions can be drawn.) 



Natural Moist Condition — as Served at Table. 

 (Correct Method of Analysis.) 



One of the most important factors to consider is the 

 amount of protein present in the food. In books 

 treating of the subject the statement is often found 

 that the j^ulses are rich in this nutrient, and for this 

 reason are called " poor man's beef." .Analysis 

 clearl}' shows that such statements are entirely 

 incorrect. But to understand why this view has 

 been put forward it is only necessary to study the 

 following table, \\ hich shows the composition of sonn' 

 of these foods in the uncooked condition, i.e.. not in 

 the conditions in which they are eaten. 



Approximate Composition of Uncooked Foods in tfii; 

 Natural Moist Condition. 



The samples used are the same as those analysed 

 in the cooked condition, with the single exception of 

 mutton. When these tables are compared it is seen 

 that in the uncooked condition the protein of the 

 sample analysed is nearly the same, but when served 

 at table there is an enormous difference : the lentils 

 and peas which before cooking contain t\\tiit\-two 



I)tr cent, and twenty-one per cent, contain after 

 cooking only nine per cent., and while beef containing 

 twenty-two per cent, rises on cooking to thirty-four 

 per cent., veal from twenty per cent., to twenty-nine 

 per cent. ; even on the basis of the cooked dry powder 

 the amounts of protein present show that pulses 

 cannot yield the same amount of protein as meat. 

 The reason of this great difference is, of course, the 

 change in the amount of water after cooking, a loss 

 in the case of meat, and a large gain in the case of 

 vegetable foods. 



A new campaign has arisen lately whose watch- 

 word is "Fish as Food." F'rom what has been stated 

 the amount of protein is satisfactory; but the diffi- 

 culty is to get a really fresh supply, as when not 

 fresh it is hardly a wholesome form of food, and to 

 be avoided when served with various sauces to 

 conceal the unsavourv smell in a stale condition. 

 Many base their praise of fish on the idea that fish 

 is an excellent brain food because it contains phos- 

 phorous, but Dr. Hutchinson, in " Food and the 

 Principles of Dietetics," says: "It has never licen 

 shown that an increased supph- of phosphorous in 

 the food is specially favourable to mental effort, nor, 

 indeed, has it been proved for any other food." 

 But even if it were true that phosphorous is such an 

 important point, a fish diet could be of no value ; for 

 the amount of that substance present is so extremely 

 small. 



As served at table the edible portion of herring 

 only yields one-fiftieth per cent., sprats one-sixth 

 per cent., trout one-seventh per cent., and turbot 

 one-tenth per cent, in each case. .\twater made 

 investigations on the same point on raw fish with a 

 similar result. 



The work of the food chemist is to analyse food 

 materials, so that those more competent can draw- 

 up suitable dietaries ; but even this is not an easy 

 matter : to get a proper suppl\- of the various 

 nutrients needed, mixed rations are necessary. Len- 

 tils are excellent : but if we wish to obtain the full 

 supply of protein from this source, it is necessary to 

 consume one pound one and a half ounces per day 

 (allowing ten per cent, for waste of protein in the 

 |)rocess of absorption) and this when cooked would 

 amount to four pounds six and a half ounces ; one 

 pound five ounces of cooked beef would serve the 

 same purpose, and would be less bulky. The pro- 

 teid from animal sources is said by most medical 

 authorities to serve the body better as food than 

 that from the vegetable kingdom ; the fibre in the 

 latter is also a disadvantage. Some of the everyda\' 

 mixtures of food have a scientific value : bread and 

 cheese, the former a source of carbohydrates, the 

 latter for protein, bacon and beans, fat and protein, 

 bacon with fowl to sujiply the required fat. No one 

 food can sui)pl\' all our requirements, except milk in 

 the case of infants. We can obtain our supply of 

 carbohydrates from two pounds thirteen ounces of 

 bread, but to secure enough protein we should 

 retjuire three pounds fourteen ounces, giving a large 

 excess of starch. With potatoes, eiglit ixiunds seven 



