340 



FOODS AND DIETARIES 



has made up a number of tables, a portion of which follow,' in 

 \\'hich he has designated portions of food, each of which furnishes 

 100 calories of energy. The tables show the proportion of proteid, 

 fat, and carbohydrate in each food, so that it is a simple matter 

 by using such a table to estimate the proportions of the various 

 nutrients in our dietary. We may depend upon taking somewhere 

 near the proper amount of food if we take a diet based upon either 

 Atwater's, Chittenden's, or Voit's standard. One of the most 

 interesting and useful pieces of home work that you can do is to 

 estimate your own personal dietary, using the tables giving the 

 100 calorie portion to see if you have a properly balanced diet. 

 From the table on page 342 make out a simple dietary for your- 

 self, estimating your own needs in calories and then picking out 

 100 calorie portions of food which will give you the proper pro- 

 portidhs of proteid, fat, and carbohydrate. 



-/ \ Graphic Method of Determining Food Values.^ — Another method 

 to Dte used in the laboratory or at home is shown below. Suppose we take 

 any food from our table, — for example, milk. In the triangle at the left, 

 the line PC represents the proteid value of a given food, the line CF repre- 



r 



C 10 zo 30 ]o jo eo 70 no 90 too c lo z« 30 40 so eo 70 so 90 100' 



A food map, the composition of milk Food map showing the normal rec- 

 being represented by the point 0. tangle. 



' For more complete tables see Laboratory Manual, Prob. XLII. They were com- 

 piled by Dr. Irving Fisher of Yale University, and are reproduced from the Journal 

 oj the American Medical Association, Vol. XL VIII, page 16. 



'' See Irving Fisher, " New Methods for indicating Food Values," American Jour- 

 nal of Physiology. Vol. XL, No. 1, and "A Graphical Method in Practical Dietetics," 

 Journal of the American Medical Association, Vol. XLIII, pages 1316-1324. 



