128 GENERAL SCIENCE 



vidual. The nutritive ratio for children is about i to 4.2. 

 The relative amount of protein in the diet should be 

 gradually reduced from the time of childhood to maturity, 

 at which time the ratio should be made comparatively 

 constant at about i to 6. A slight variation should be 

 made according to the occupation of the individual. 



If the foods that are eaten have the proper nutritive 

 ratio, there will be less waste, less poison for the body 

 to dispose of, and the body will be well nourished and 

 good health will result. The nutritive ratio of milk 

 varies from i to 4.2 to i to 5. Wheat bread varies from 

 i to 4.5 to i to ii. Corn bread has a nutritive ratio of 

 about i to 7. To find the nutritive ratio of any food in 

 Table I (page 126), multiply the percentage of fat by 

 2.25 and add the product to the percentage of carbo- 

 hydrates, and then divide the sum by the percentage of 

 protein. The result will be the number of parts of fats 

 and carbohydrates to one part of protein. For example, 

 milk taken from the table has 3.3 per cent protein, 4.0 

 per cent fat, and 5.0 per cent carbohydrates. Then the 

 nutritive ratio of milk is 3 .3 to (4 X 2 . 2 5) + 5 or i to 4. 2 . To 

 find the nutritive ratio from Table II (page 129), add the 

 calories produced by the fats and carbohydrates and 

 divide the sum by the calories produced by the protein. 

 The nutritive ratio of milk in Table II is 19 to (52 + 29), 

 or i to 4.3. 



86. Varied Diet. By varied diet we do not mean that 

 we should vary the proportionate amounts of the three 

 nutrients carbohydrates, fats, and protein. But the 

 articles of food containing the proper nutritive ratio 

 should be changed from time to time for several reasons, 

 some of which follow. A limited variety of food should 

 also be eaten at each meal. If only one thing is eaten 



