A XOPaiAL DIET 



FOOD CONSUMED IN DIFFERENT COUNTRIES * 



371 



legumes. M 3 1.7% from rye. 5.1% from legumes. ! 21.0% from rye. * 5.4% from legumes.- " Does not include rice. 

 Includes rice. 8.8% from legumes. " 5.3% from legumes. 18 7.0% from maize. 6.7% from alcohol. 31.2% from 

 rye. 21.1% from rye. 15.2% from rye. "4.8% as alcoholic beverages, 3.1% as alcohol. 24 13.6% from alcohol. 14 2.4% 

 from legumesj. * 5.55% from maize. 



Studies of Entire Countries and Cities 



The great part played by food, or by tbe 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 Eoyal Society of London and from the report of 

 the Eltzbacher commission. There are also included figures obtained 

 from the reports of Lichtenfelt(<n(&) (1808, 1003) on food consumption 

 in Germany in 1804 and in Italy in 1880, of Claassen(a) for the urban 

 and rural population of Germany in 1000, of Sherman (b) (1018), for 

 Russia in 1013 and of Gautier for Paris from 1800 to 1800. 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 00.8 grams digestible protein and 

 3033 available calories for the urban population of Germany and 146 

 grams and 5103 calories for the rural population, whereas Lichtenfelt cal- 



