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ration could be remediecl by the use of nuts, which are rieh in both these 

 ingredients. 



Caution, however, must be used when nuts constitute part of the die- 

 tary, because of the concentrated form in which the nutrients are found 

 in these food materials. 



The riebest of the nuts represented in the table, with respeet to protein, 

 is the peanut (No. 49), which is analogous, botanieally, to the bean. 

 It does not eontain as much fat as either the wahiut or almond, but 

 has the great advantage of being much cheaper in priee. 



It will be seen by examining the data given for fresh fruits that it 

 would require a very large bulk and amount of these artieles of food to 

 yield a suffieient proportion of nutrients. Dried fruits eontain about 

 three times the pereentage of nutrients that are found in fresh fruits, 

 and are therefore more available in the eonstruetion of dietaries. 



Many more dietaries could be calculated from the tables, but the few 

 examples are suffieient to give an idea of the method to be employed by 

 any who intend to make use of them in properly regulating either their 

 own diet or that of others. 



A careful study of the tables is reeommended to those who appreeiate 

 the importanee of the subjeet, both from the nutritive and the economic 

 Standpoint, Of course individual tastes and idiosyncrasies must be con- 

 sidered in this conneetion, as it will not do to override these for the sake 

 of eonforming to any preconeeived ideas. 



It must never be forgotten that while the nearest approaeh to a nor- 

 mal dietary as expressed by the above data should be aimed at, it by no 

 means follows that a dietary eorrectly proportioned aecording to the 

 above data can be suecessfully used in every partieular case. 



