17 — 



No. 



2 

 22 

 19 

 30 

 40 



Am't Used. 

 Ounces. 



14 



2 

 28 

 16 

 16 



76 



Material. 



Steak... 

 Butter . - 

 Milk-.-. 

 Potatoes 

 Bread .. 



Protein. 



2.10 

 .02 

 .99 

 .34 



1.03 



4.48 



Fat. 



2.33 

 1.70 

 1.12 



Carbohy- 

 drates. 



.27 



5.42 



.02 

 1.28 

 2.86 

 9.39 



13.55 



Fuel 

 Vftlue. 



854 

 452 

 570 

 375 

 1,2>;0 



3,531 



This happens to be a well-balanced dietary; that is, one in which the 

 nitrogenous and non-nitrogenous materials are in the proper proportions. 



As another example, let us take oatmeal, bread, eggs, sweet potatoes, 

 butter, sugar, chicken, and rice: 



Material. 



Total Nu- 

 trieuts. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Fuel 



Value. 

 Calories. 



Oatmeal 



Bread 



Eggs.. - 



Sweet Potatoes 



Butter 



Sugar -- 



Chicken 



Rice 



3.68 

 10.83 

 .93 

 2.31 

 2.69 

 2.94 

 1.30 

 1.75 



26.43 



.64 



1.03 

 .48 

 .12 

 .03 



1.21 

 .15 



3.66 



.32 



.27 



.41 



.03 



2.55 



.09 

 .01 



3.68 



2.72 

 9.39 



2.08 



.01 



2.93 



1.59 



18.72 



460 

 1,280 

 164 

 265 

 678 

 342 

 165 

 204 



3,558 



This is a dietary with about the right caloric value, but is lacking in 

 the muscle-forming element, as seen by the low figure for protein. Yet 

 it is not by any means an uncommon one, and most people woiüd con- 

 sider themselves well fed on it. The lack of protein could be very 

 easily remedied by substituting beans for the rice, as this change would 

 increase the nitrogenous element, and, at the same time, decrease the 

 amount of starch. If beans are not relished, and rice is preferred with 

 chicken, the same result may be obtained by reducing the amount of 

 sweet potato to one half, and in the place of it substituting a concen- 

 trated soup of dried peas. Thus, in many ways could this incorrect 

 dietary (according to our Standard) be regulated, without making any 

 very radical change. 



In Order to show that it is not necessary to have any great variety to 

 get the proper proportions, let us compare the two foUowing lists of 

 foods, given' by Atwater. Suppose one man eats in a single day, of 

 steak, 13 ounces; butter, 3 ounces; potatoes, 6 ounces; and bread, 22 

 ounces. This constitutes a well-balanced dietary. But the man who 

 takes as his dietary pork chops, 8 ounces; liver, 8 ounces; one egg; 

 butter, 3 ounces; milk, one cup; potatoes, 12 ounces; turnips, 4 ounces; 

 corn, 4 ounces; oatmeal, 1 ounce; rice, 1 ounce; wheat flour, 4 ounces; 

 graham flour, 2 ounces; and sugar, 3 ounces, would have a dietary no 

 better in any way, as they both contain the same amount of protein, 

 4.48 ounces, with 3,500 calories; but the latter might prove more pleasing 

 to the palate, which is worth considering. At the same time, it might 

 also prove more expensive, or harder on the stomach — points which 

 must not be lost sight of. One of our Berkeley students is living on a 



