59 
No. III.— NATIVE DIETARY AND LAWS 
OF DIET. 
By the food, the matter and energy daily lost from the 
body is replaced. The energy required depends on the 
amount of mechanical labour to be performed, and the 
amount of heat which must be produced to maintain the 
temperature of the body. More, therefore, is required in 
cold than in hot climates. The nature of the matter excreted 
appears to depend largely on the nature of the food taken ; 
but it always contains a certain proportion of nitrogen which 
must be replaced by nitrogen in the food in the form of 
proteids, such as albumen, myosin, gluten, &c. The amount 
of proteids consumed varies greatly in different races, and 
among some people nearly ail the required energy is derived 
from this source. Among others it is largely derived from 
fat and such carbohydrates as starches and sugars. 
It is of the utmost importance to determine the relative 
amount of these ingredients in various native dietaries, and 
this may be done by estimating, however roughly, the 
amounts of the various articles of food usually consumed per 
diem. If any exceptional article is used it should, if possible, 
be dried and sent home for analysis. 
1. As nearly as possible ascertain the nature and compo¬ 
sition of the diet of different classes, noting at the same time 
the amount of mechanical work usually performed, the 
external temperature, and the nature of the clothing. 
2. Average amount of various foods consumed by adult. 
3. Do they adhere constantly to the same food or do they vary 
it—( a) According to tlie seasons ? (b) At any special periods \ 
(c) When opportunity offers ? 4. Do great differences in this 
respect prevail among neighbouring tribes ? and do these 
differences coincide with diversities of physical type ? 5. Is 
there any alimentary principle, which, being absent or scarce 
in the dietary of the people, is eagerly sought and hungered 
for by them ? 6. Does any apparent perversion of appetite 
