358 COMPOSITION OF FOODS. 



examination of this table shows that, in addition to human milk, wheat-flour has the right 



flesh we must eat bread or potatoes, while pulses require fat or bacon. 



The diet varies with the climate and with the season of the year. As the organism must 

 produce more heat in cold latitudes, the inhabitants of northern climates must eat more non- 

 nitrogenous foods, such as fats and sugars or starches, which, on account of the large amount 

 of C they contain, are admirably adapted for producing heat ( 214, I., 4). 



Animal Foods. 



Water. 



Proteid* 



Albuminoids. X-frce org. bodies. 



Salts. 



licef. 



l'ork. 



Fisli. 



L 



62 



^^;-.i!ili,roJi.: ! il!iliilil 



5 5 



m:h 



ih 



73 



76 



;/k 



ii 



1 



Er. 



73,5 



Cow's 

 milk. 



Human 

 milk. 



[". 



86 



89 



Vegetable Foods. 



HUH ' 4 



Wheatcn- 

 bread. 



Water. Proteids. Digestible. Non-digestible. Salts. 



X-free organic bodies. 



'H,3 



1 



14 



Peas. 



Rice. 



Potatoes. 



75 



White 

 Turnip. 



90.5 



H 



Cauli- 

 flower. 



90 



ia 



Beer. 



90 



an 



(); 



Fig. 238. 



The graphic representation of the composition of foods (fig. 238) shows the re- 

 lative proportions of the most important food-stuffs, and how they vary from the 

 standard of 1 nitrogenous to 3 1 or 4 J non-nitrogenous. 



The absolute amount of food-stuffs required by an adult in twenty-four hours 

 depends upon a variety of conditions. As the food represents the chemical reser- 



