— 15 — 



TABLE IV. 



Showing Amoünts, in Parts of an Ounce, of Nutribnts in One Oünce of 



DiFFBRENT FOODS. 



To illustrate the method of forming a dietary, any of the Standards 

 mentioned in Table I could be used. An excellent one is No. 10 as 

 adopted. by Prof. Atwater, for a man at moderate work, deduced from 

 extensive comparisons of many dietaries. 



The Standard is .28 pounds of protein, or flesh-forming ingredients, .28 



