This section is from the book "Food And Dietetics", by Alice Peloubet Norton. Also available from Amazon: Food and Dietetics.
Weight, Ounces | Per cent of Proteid | Ounces of Proteid | Per cent of Carbohydrate | Ounces of Carbohydrate | Per cent of Fat | Ounces of Fat | |
Oatmeal... | 1/2 | 16 7 | 0835 | 66.2 | 0331 | 2.3 | .0365 |
Cream... | 3 | 2 5 | .075 | 4.5 | •135 | 18.5 | • 555 |
Orange... | 3 | .6 | .018 | 8.5 | •255 | .1 | .003 |
Bread ............... | 5 | 11.9 | •595 | 51.5 | 2.575 | .3 | .015 |
Butter... | 1 3/8 | 1.0 | • 013 | ... | ... | 85.0 | 1.168 |
Potato... | 6 | 3.6 | .216 | 22.4 | .344 | 4 5 | .270 |
Milk................. | 7 | 3.3 | .231 | 5.0 | .350 | 4.0 | .280 |
Flour.............. | 3/8 | 79 | .029 | 76 4 | .286 | 1.4 | .005 |
Cold Beef............ | 2 | 22.3 | .446 | ... | 28 6 | • 572 | |
Chocolate... | 1/3 | 12. 9 | • 043 | 30.3 | .101 | 48.7 | .162 |
Sugar... | 3 | 100.0 | 3.000 | ... | ... | ||
Tomato... | 4 | . 9 | .036 | 3 9 | .156 | .4 | .016 |
Crackers......... | 1/8 | 9.8 | .012 | 73.1 | .091 | 9.1 | .011 |
Beefsteak... | 6 | 239 | 1-434 | ... | 10.2 | .612 | |
Lettuce... | 1 | .1 | .001 | 2.5 | .025 | .2 | .002 |
Oil .......................... | 1/4 | .... | ... | .. | 100 0 | .250 | |
Strawberries......... | 4 | •9 | 036 | 70 | .280 | .6 | .024 |
47 | 3 268 | 8.929 | 3.981 |
Proteid | Carbohydrate | Fat |
3 268 ounces | 8.929 ounces | 3.981 ounces |
or | or | or |
92.615 grams | 253.019 grams | 112.821 grams |
There are 28.34 grams (28 1/3) in an ounce.
Calories | |
92.615 grams proteid x 4.1=.... | 379.7 |
253.019 grams carbohydrate x 4.1=... | 1,037.3 |
114.821 grams fat x 9.3 = ... | . 1,049.0 |
Total.... | 2,466.0 |
Of course this involves a great deal of calculation, and no one would think of undertaking so much extra work often. As stated on page 60, the chief value of calculating a few dietaries is in giving- a definite idea of the composition of food. It is not expected or necessary that each day's ration should conform to any standard. It is only when the diet is calculated for a considerable period of time that it becomes of much use for comparison.
The method of studying the diet for a month is described on page 59. When this is done, there is in reality less calculation involved, for then the figures are based on the amount of raw materials used and the composition of each individual dish need not be calculated. That is, the total weight of flour, butter, milk, eggs, and sugar is known and there only remains the allowance to be made for waste.
The whole subject of standard dietaries is in a somewhat chaotic state at present. Professor Chittenden's experiments have shown that it is possible to maintain health and strength on about half the amount of proteid recommended in the standard dietaries. If Dr. Folin's theory is correct (see following article), any ordinary diet contains more than sufficient proteid for the physiological needs of the body. Nearly all dietetians agree that, from the physiological standpoint, it is immaterial whether the body obtains its supply of heat and energy from fats, carbohydrates, or proteids.
But all this does not mean that a proper balance between the food materials is not necessary for health. Digestibility, bulk, personal taste and habit must be considered. The problem, then, of the balanced ration becomes an individual one, to be solved according to the conditions and experience of each individual person. To make the best selection of foods it is necessary to know as much as possible about the composition of all ordinary foods. Then proper cooking and serving and especially the manner of eating and the amount eaten are fully as important as the composition. So there is no royal road to the selection of a best diet, but experience based on knowledge should give good judgment. - M. Le Bosquet.
 
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