1916-17.] Labouring Class Dietaries in War Time. 
121 
A. FOOD. 
1. Efficiency of the Diets. 
Comparison op Average Efficiency of the Diets. 
Energy in Calories 
Protein in Grams 
Fat in Grams 
per Man per Day. 
per Man per Day. 
per Man per Day. 
1911-12 
3163-0 
110-0 
83-0 
1915-16 
3297-6 
102-0 
90-4 
There is very little difference in the energy value of the two groups. 
What difference there is is accounted for by the higher amount of fat 
consumed at the present time. The carbohydrates do not differ much. 
In 1915-16, owing to the high cost of butter, margarine was used instead 
of butter by 28 — i.e. 70 per cent. — of the families. In 1911-12 few of the 
families studied used it; but when purchased at 6d. a lb. it forms an 
economical source of energy to the housekeeper, and this largely accounts 
for the increase in the consumption of fat. The average weight of butter 
or margarine consumed per man per day by 36 of the families studied in 
1911-12 was 25 grams, and in 1915-16 this had risen to nearly 37 grams. 
The table on page 126, giving the food values obtainable for Id., shows that 
in June 1916 margarine was, by as much as 35 per cent., a more economical 
source of energy than sugar. 
The average protein content has fallen by 8 grams ; and while in 
1911-12 only 18 - 7 per cent, of the families had less than 90 grams, at the 
present time no less than 37 '5 per cent, have this small amount. 
A slightly higher percentage of protein used now comes from vegetable 
sources — 63'6 per cent, compared with 61T per cent, in 1911-12. This 
indicates the distinct diminution which has taken place in the amount of 
meat consumed. In the 1911-12 dietaries the average consumption of meat 
per man per day was 120 grams, from which 10 per cent, of the total energy 
was supplied. In 1915-16 this average was only 86’4 grams, which was 
equivalent to only 7*4 per cent, of the energy in the food. The explanation 
of this is not that meat has risen in price out of proportion to the general 
increase, for such is not the case, but that meat is at all times one of the 
most expensive foodstuffs, and consequently is used in lesser quantities 
where the need for economy is felt. 
Although the great majority of the diets approximate to the average, 
those of certain families in each group show marked divergences in energy 
value and in protein content. 
