The proportion of protein in the food, if 100 grammes be taken as a normal quantity, should be above the 10 line, for 100 grammes in a diet of 3,000 calories represents 13 per cent of the total calories. A diet suitably provided with protein will be somewhere in the rectangle represented in Fig. 3. The foods or diets lying within this rectangle are well balanced. Low protein diets will be on or below the lower boundary. As an illustration the positions of diets in the navy and army, and in prisons are shown.

Graphic Representation Of Diets Continued 10

Fig. 3.

The following table gives the data necessary for serving diets which can be graphically represented by this method.

The Quantities Of Ordinary Foods Which Yield 100 Calories With The Distribution Of The Heat Value Between Protein, Fat And Carbo-Hydrate (Irving Fisher)

Food Materials.

Weight of

Food yielding

100 Calories.

Percentage of total

Caloric Value yielded by Protein, Fat or

Carbo-hydrate.

Cooked Meats.

Grms.

Ozs.

P.

F.

C. |

Chicken ....

90

32

79

21

-

Ordinary serving.

Beef, boiled, lean .

62

2.2

90

10

-

Large serving.

„ roast, fat .

32

1.2

25

75

-

Small serving.

Sirloin ....

40

1.4

31

69

-

" "

Mutton, boiled .

34

1.2

35

65

-

" "

Ham, boiled.

32

11

28

72

-

Ordinary serving.

„ „ fat .

27

10

19

81

-

Small serving.

Bacon ....

15

05

6

94

-

Ordinary serving-

Uncooked.

Mackerel.

57

2 0

50

50

-

Ordinary serving.

Oysters ....

100

36

10

1

89

One dozen.

Dairy Products.

Milk.....

140

49

19

52

29

Small glass.

,, skimmed .

255

94

37

7

56

1 1/2 glass.

„ condensed,

sweetened.

30

11

10

23

67

»

Whey ....

360

130

15

10

75

2 glasses.

Butter ....

125

04

0.5

995

-

-

Cheese ....

22

0.8

25

73

2

1 1/2 cubic inches.

Eggs.....

59

21

32

68

-

1 large egg.

Cream ....

49

1.7

5

87

8

-

Cereals, Vegetables,

Nuts and Fruits.

Bread, white

38

1.3

13

6

81

Thick slice.

,, brown

43

1.5

9

7

84

" "

Wheat flour .

27

1

15

5

80

Rice........

28

1

9

1

90

-

„ boiled .

87

31

10

1

89

Ordinary serving.

Cream rice pudding.

75

2.6

8

13

79

Small serving.

Tapioca, cooked

108

38

1

1

98

Ordinary serving.

Potatoes, boiled

102

36

11

1

88

1 large serving.

,, baked

86

3

11

1

88

1 good sized serv-

- [ing.

Cabbage ....

310

11

20

8

72

Lettuce .....

505

18

25

14

61

-

Peas....

178

63

25

3

72

2 servings.

Beans (tinned), baked

75

2.7

21

18

61

-

Chestnuts

40

1.4

10

20

70

-

Brazil nuts .

14

05

10

86

4

3 nuts.

Almonds.

15

05

13

77

10

8 almonds.

Dates (edible portion)

28

1

2

7

91

3 large dates.

Figs, dried .

31

11

5

-

95

1 large fig.

Prunes, dried

32

11

3

-

97

3 large prunes.

Raisins ....

31

11

3

9

88

-

Grapes ....

140

4.8

5

15

80

-

Bananas. . .

100

35

5

5

90

1 large banana.

Apples ....

206

73

3

7

90

2 large apples.

„ baked .

94

3.3

2

5

93

Apple pie

38

1.3

5

32

63

1/3 ordinary serving.

Oranges ....

270

94

6

3

91

1 very large.

Water melon .

760

27

6

6

88

__

Tomatoes

430

15

15

16

69

4 ordinary size.

Marmalade .

28

1

05

25

97

3 teaspoonfuls.

Sugar........

24

0.9

-

-

100

1 1/2 lumps.

In the following list, the more common foods are arranged in the order of their richness in potential energy.

Common Foods Est Order Of Their Caloric Value

Amount containing 100 Cals. in Ounces.

Butter....

04

Brazil nuts

05

Bacon...

05

Cheese...

08

Sugar....

09

Fat ham ....

1

Beef or mutton with fat

1.2

Bread...

1.3

Cream...

17

The following tables classify the common foods according as their energy is due to protein, carbo-hydrate or fat. It will be noticed that milk is the only food in the lists which contains a good proportion of all three. Cheese, Brazil nuts, and bread are represented in each list and contain a fair proportion of at least two of the food-stuffs.

Common Foods Arranged In Order According To Their Value In Protein, Carbo-Hydrate And Fat

Amount containing 100 Cals. in Ounces.

Mackerel ....

20

Eggs.....

21

Boiled rice ....

31

Chicken ....

32

Baked apples .

33

Bananas ....

35

Boiled potatoes

36

Milk.....

49

Apples (raw) .

73

Percentage of Total Heat Value of Food furnished by its PROTEIN.

Per cent.

Lean beef (boiled)

. 90

Chicken.

. 79

Mackerel

. 50

Skim milk .

. 37

Eggs . . .

. 32

Beef with fat .

. 25

Cheese .

. 25

Fat ham

. 19

Milk. . . .

. 19

Bread .

. 13

Potatoes

. 11

Boiled rice .

. 10

Brazil nuts.

. 10

Bacon .

6

Cream .

5

Bananas

5

Butter .

.5

Percentage of Total Heat Value of Food furnished by its

FAT.

per cent.

Butter

. 99

Bacon

. 94

Cream

. 87

Brazil nuts .

. 86

Fat ham .

. 81

Fat beef .

. 75

Cheese

. 73

Eggs . . .

. 68

Boiled mutton

. 65

Milk . . .

. 52

Mackerel.

. 50

Chicken .

. 21

Boiled lean beef

. 10

Bread

6

Bananas .

5

Potatoes .

1

Percentage of Total Heat

Value of Food furnished by its

CARBO-HYDRATE.

per cent.

Tapioca (cooked)

. 98

Prunes (dried)

. 97

Figs (dried) .

. 95

Rice (boiled) .

. 89

Oysters

. 89

Potatoes (boiled)

. 88

Bread .

. 81

Peas

. 72

Milk . . .

. 29

Cream .

8

Brazil nuts

4

Cheese.

2