— IG 



poiinds of fat, and .99 poiinds of carbohydrates or starchy material, 

 with a fuel value of 3,500 calories ; or expressed in oiinces, 4.48 oiinces of 

 protein, 4.48 ounces of fat, and 15.84 ounces of carbohydrates. 



Suppose we have mutton, salmon, potatoes, butter, bread, and graham 

 flour to choose from. The first thing to do is to glance at the composi- 

 tion of these materials in the tables, and to make a rough estimate at 

 the amounts, in pounds or ounces, of each needed, bearing in mind the 

 usual proportions, approximately, of such things consumed in the ordi- 

 nary household. 



A little practice will insure an estimate not very far from the correct 

 amount. The next step is to calculate the proportion of the different 

 ingredients in the quantities estimated and compare them with the 

 Standard adopted, and to make such corrections in the original estimate 

 as the comparison shows to be necessary. 



To return to our proposed dietary, we will suppose that we can eat 8 

 ounces of mutton (loin). Turning to Table IV we find mutton (loin) 

 numbered 4, and we multiply by 8 the figures given for one ounce, and 

 write them down. After doing the same for the other articles, we have 

 the füllowing little table: 



The above figures show us that the protein is lacking in the dietary, 

 also that the fuel value is slightly below the Standard. To remedy this 

 defect we add some one article specially rieh in protein; suppose we 

 take about lg ounces of skim-milk cheese (No. 21 in Table IV). Cal- 

 culating this out for the different nutrients, and adding to the above 

 we have — 



Protein. 



Fat. 



Carbohy- j Fuel 

 drates. Value. 



No. 21 — IJ^ ounces skim-milk cheese 

 Original dietary 



Completed dietary 



0.72 

 3.76 



0.13 



4.96 



0.17 

 14.28 



135 

 3,402 



4.48 



5.09 



14.45 



3,537 



Whicli is practically identical with our Standard as regards prutein and 

 fuel value. This is a good Illustration of the fact that fat and carbohy- 

 drates can replace each other in any dietary or ration in tlie proportion 

 of 1 of tlie fonner to 2.25 of the latter and not alter its fuel value. Our 

 Standard ealls for 4.48 ounces of fat; we have 5.09. TIr- dil'fi'renee, O.tll, 

 multiplied by 2.25 amounts to 1.37, whieh almost equals the differenoe 

 (1.89) between 15.84, the figure named for earlioliydratcs in our Stand- 

 ard, and 14. 15, the quantity given in our assuined dietary. 



For a second dietary supjjose we take sirloin steak, butter, milk, pota- 

 toes, and bread. Proeeeding as before, we have — 



