


—— 
STUDIES OF DIETARIES. 
TABLE 17. 
ag 
Percentages of nutrients in food materials as used tn the calcula- 
tions of the following dietartes. 



is 8 reat 8 
Foop MATERIALS. | x: | s S es 
ja | Ce] 
EDIBLE Portion.!| | % | % | % 
Beef. | 
Round, MM) TAT. 711355). 
Rump, - so OE ee 8/25.6| — 
Corned, 2 - | 3|15.6|25.4| — 
Veal. ae | 
Rabe See 4,120, 2|.6,2| — 
Lamb, | | | | 
eee et 51185511605) — 
oin, = : - | 6|17.6/28.3) — 
Shoulder, - =n ey, |t7.5|29.7| = 
Mutton. | | | 
Loin, - : ree, Se 9133 2k 
Pork. he | / 
Bacon, - Ba O410.0107 22)n— 
Eggs, - : - | 10 |14.9|/10.6) = | 
Carrots, - Ural rhe Vane O. 2) 
Celery, - Plo WelicA Loe ly eae) 
Onions, - PETS tates) < 246.0) 
Parsnips, Seeded 7) -2OMGsT 
Peas, green, - |15/ 4.4; .5|16.1) 
Potatoes, - CML Ose Lie Its. 0 
Sweet Potatoes, - |17) 1.8) .7|27.1| 
Squash, - eaeke a teO) OO 4! 
FLagiins eubiquhd eal & 22te87| 
Apples, - Seo wieS ie 2 gE . 6! 
Bananas, - SW 2h Pits2i sles. Gi 
Grapes, - SE eo ee aa tag nu Rad 
Prunes, - Ses Wee a BOS 7.0) 
Raisins, - ~ |}24| 2.5) 4.7|74-7| 
Cherries;) = 20) AY, ag Oh Oo Pe 
As PURCHASED.” | | | 
Beef. | | 
Brisket, - =) 20112 .5131 9). — 
Round, - eT HO, sho, 0} = 
Round (a), - = $28 119.8! 3.7) — 
Round (a), - anzg W1G.0)10, 1) — 
Round, 2d cut, - | 30|14.0) 5.8) — 
Rump, P3153 .2120.2) — 
Shoulder eal (a), P4258: 4112. 6)-— | 
Tripe, - - | 33 |10.9] 1.2| — | 
Corned, - - | 34 |14.4/22.0) — 
Bologna, - oop 35 (Logo to. 2) 0 
Veal, | | 
Ree sie 46 11953) 4.0) —~ | 
Shoulder, - = 137 116.6, 8.7) — | 











Foop MATERIALS. 
As PURCHASED.? 
Lamb, 
| Leg, - - - 
| Side, - = - 
Mutton. 
| Leg, - - - 
| Loin, - - = 
Loin. fe); = - 
Loin (ajy = = 
| Neck, - s - 
| Pluck;4 - - 
Pork. 
|| Loin (a), - < 
|| Bacon, - : 
ie Pat,osalt: e- - 
|| Sausage, - - 



| Chicken, 
Sausage (a), - 
Poultry. 
canned, 
Fish. 
Smelts, - - 
Salmon, canned, 
| Eggs, - - 
Cheese, - - 
Cheese, Dutch, - 
| Cheese, Neufchatel 
| Milk (a), - * 
| Milk fa), - s 
| Milk,* - “ 
Skim milk (a), - 
Buckwheat, prep’d, 
Buckwheat flour, 
Corn meal, - . 
Bread flour, z 
|| Bread flour (a), - | 
| Bread flour (a), 
|| Bread flour (a/, 
|| Pastry flour (a), - | 
| Pastry flour (a), - 
|| Pastry flour (a, - | 
Graham flour, - 
_Crushed wheat, 
| Rolled oats, - 
'||Oatmeal, - - | 
| Oatmeal (4), - | 
| Rice, - a 
Mellin’s ae - 




Ss ¢ 
ehites rc 
Oo 2 oa 
ca Ay 
% | % 
38 |15.2/13.6 
39 |14.2/18.7 
40 '14.9)14.9 
ATi13,2\2810 
42 |15.5|21.1 
43 |13.9/30.5 
a4 \iUeT ie 
45/21. Ooms 
46 !14.4/25.38) 
APO 210 1a 
AS 1 s8i 87-02 
49 |12.8/45.4 
50 17.0|55.0 
51 20.5|/30.0 
E210, Oj aleo 
53 |20.7 10.8 
54 13.1) 9.5 
55 26.0/34.2 
56 |37.1/17.7 
57 |18.7/27.4 
58 | 3.4) 5.2 
59| 3.7) 4.8 
60} 3.3) 5.0 
OL 3.7) 1.7 
62°) -7.0) -Le2 
O37 Oct be Te 0) 
64| 8.9) 2.2 
Goylis or To! 
66 |13.2| 1.2! 
| 67 110.1) 1.3 
P63 113.3) © 0) 
69 |10.4| I.0| 
b7O\TO: Olio a4! 
Drath cet eno 
72 |13.7| 2.2| 
| 73 |t1.9| 1.7] 
74 |16.9| 72) 
75 |15.6| 7.3] 
FO ToaOve7 v0) 
The ae 
TS \TT2 Or 3 
Carbo- 
| 
Ss 
ol 
Swans | S| 
Las 
\75.- 
74. 
75- 
acre 
TSS 
75- 
707 
mia 
74. 
66 
68 
65. 
79: 
80. 

| hydrates. 
ClO mGr Us S09 OH OO OHO OoHOM 
1e>) 
