FOOD 127 



and in some other foods. By a careful study of the 

 table one can determine the relative nutritive values of 

 the different kinds of bread and also the relative nutritive 

 values of the breads made from wheat grown in different 

 parts of the United States. Compare the food value of 

 bread with that of other foods by making a study of 

 Table I, on page 126. 



85. Nutritive Ratio. Experiments in feeding live- 

 stock have been conducted for many years in various 

 parts of the United States. Many of these experiments 

 have been conducted by the Agricultural Experiment 

 Stations. The results of these experiments, showing 

 how to feed live-stock, have been sent to the farmers. 

 Farmers now know just how much of each nutrient to 

 feed their horses, cattle, hogs, poultry, etc., in order to 

 grow healthy animals and not waste any food. Many 

 farmers are now more careful about feeding their animals 

 than they are about the diet on their own tables. But 

 people in the cities, who know little about feeding animals, 

 are more apt to waste food than are the farmers, in the 

 selection of their diet. Some experiments in human feed- 

 ing have been conducted in order to educate the inhab- 

 itants of both the rural districts and the cities in the 

 subject of foods. Professors Atwater, Chittenden, and 

 Voit are noted authorities on human dietetics. The aver- 

 age of the nutritive ratios obtained by these three men, is 

 i to 6 for adults. The ratio i to 6 means that one part 

 protein to six parts of fats and carbohydrates should 

 be eaten, or every time one ounce of building material 

 (protein) is eaten one should eat six ounces of fuel food 

 (fats and carbohydrates). The relative amounts of 

 fats and carbohydrates that a person should eat depend 

 upon the climate and the physical condition of the indi- 



