The Principles Of Diet And Nutrition. Part 3

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This section is from the book "Lectures On Dietetics", by Max Einhorn. Also available from Amazon: Lectures on Dietetics.

The Principles Of Diet And Nutrition. Part 3

Increased work requires an increase of food. The latter must always be much greater than the heat equivalent of the actual work done. Usually about one fifth of the added food will be furnished as work, the rest being dissipated as heat. It is in harmony with this principle that soldiers receive much higher food rations in war-time than in peace. Thus the Caloric value of the Soldiers' food ration is as follows:

The U. S. garrison ration calls for 4.600 Calories daily, and the modified garrison ration for 4,800. The actual food intake in the training camps, as gathered from the data of 87 messes, shows a consumption of 4,000 Calories a day thus distributed between the groups of nutrients: proteins, 14%; fats, 30%; carbohydrates, 56%. (See editorial: "The Food of the Army." Journal American Medical Association, June 15th 1918).

According to Murlin1 the British army allows one pound of meat per man a day, the French army 3/4 pound, while the U. S. army furnishes 1 1/2 pounds.

1 J. R. Murlin: Some Problems of Nutrition in the Army Science, 1918, vol. 47, p. 495.

	In peace	In war
Great Britain................................................	2,946	3,987
Germany......................................................	2,592	3,613
		4,213
France..........................................................	2,310	3,079
		3,413

Composition Of The Most Common Food Substances. I. Dairy Products

	Protein, per cent	Fat, per cent	Carbohydrate, per cent	Calories, per 100
Cow's milk..........	4.0 to 4.3	3.0 to 3.8	3.7	64
Cream ...............	3.61	26.75	3.52	276.01
Butter ................	0.5	90.0	0.5	837
Whey...............	0.5	0.3	3.6	7.30
Buttermilk ...............	3.0	1.3	3.0	37.5
Kumyss (of cow's milk).............	3.35	2.07	0.7 lactic acid
			1.9 alcohol	32.99
			0.8 carbonic acid
Cheese (cream)......	25.0	30.0	3.0	394
Cheese..............	33.0	9.0	5.0	240
Egg................	12.5	12.0	0.5	165

II. Meats And Game

	Protein, per cent	Fat, per cent	Carbohydrate, per cent	Calories, per 100
Beef (fat)...........	17.19	26.38	. . . .	315.81
Beef (lean).......................	20.78	1.50	. . . .	99.15
Veal (fat)...........	18.88	7.41	0.07	146.61
Veal (lean)..........	19.84	0.82	. . . .	86.97
Mutton (very fat)....	14.80	36.39	0.05	399.31
Mutton (leaner)......	17.11	5.77	. . . .	123.81
Pork (fat)...........	14.54	37.34	. . . .	406.88
Pork (lean)..........	20.25	6.81	. . . .	146.36
Ham (Westphalian). .	23.97	36.48	1.50	453.69
Sweetbread..........	22.0	0.4	. . . .	93.92
Pulverized meat......	64.5	5.24	2.28	322.53
poultry.............................	22.0	1.0	. . . .	100
Spring chicken.......	18.49	9.34	1.20	167.59
Duck (wild).........	22.65	3.11	2.33	131.36
Squab.............................	22.14	1.00	0.76	100.07
Game..............................	28.0	1.0	. . . .	103.60
Hare................................	23.34	1.13	0.19	107.08
Venison...........................	19.77	1.92	1.42	105.44

III. Fish

	Protein, per cent	Fat, per cent	Carbohydrate, per cent	Calories, per 100
Pike................	18.5	0.5	0.75	83.57
Carp.................................	20.61	1.09	• • • •	94.64
Shellfish.............	17.09	9.34	• • • •	156.93
Salmon.............................	15.01	6.42	2.85	132.93
Sardellen..........................	22.30	2.21	0.45	113.83
Oysters.............................	4.95	0.37	• • • •	24
Salt herring..........	19.5	17.0	0.5
Caviar.............................	28.04	16.26	7.82

IV. Cereals And Vegetables

	Protein, per cent	Fat, per cent	Carbohydrate, per cent	Calories, per 100
Sago................................	0.5	traces	86.5	356.70
Wheat flour.........	8.5	1.25	78.0	345.78
Rye flour............	10.0	2.0	69.0	342.50
Wheaten bread......	6.0	0.75	52.0	245
Rye bread...........	4.5	1.0	46.0	216
Roll................	6.82	0.77	43.72	213.87
Zwieback............	9.5	1.0	75.0	356
Cauliflower..........	2.0 to 5.0	0.4	4.0	35
Carrots.............	1.04	0.21	6.74	33.85
Asparagus...........	2.0	0.8	2.5	21
Rice.................................	5.5	1.5	75.0	348.10
Beans...............	19.5	2.0	52.0	311.75
Peas................	19.5	2.0	54.0	319.95
Potatoes..........................	1.5	• • • •	20.0	88
Oatmeal.............	12.5	5.26	66.77	338.80
Barley meal.........	8.81	0.81	75.19	323
Spinach...........................	3.49	0.58	4.44	38
Pickles..............	1.02	0.09	0.95

V. Soups And Beverages

	Protein, per cent	Fat, per cent	Carbohydrate, per cent	Calories, per 100
Milk soup with wheat flour .........................	5.0	3.25	15.0	112
Meat broth (ordinary)	0.4	0.6
Meat juice (pressed).	6.0to7.0	0.5
Beef tea	0.5	0.5
Leube's meat solution...............................	9.0 to 11.0 albumin +1.79 to 6.5 peptone
Barley soup.....................	1.5	1.0	11.0	60.96
Malt extract....................	8.0 to 10.0	• • ••	55.0	258.30
Rice pap with milk...	8.8	3.5	28.6	182.61
Coffee...............................	3.12	5.18
Tea.................	12.38
Beer................	0.5	5.25	0.3
Porter..............	0.7	6.0	0.3	60

VI. Fruits

	Free acid, per cent	Protein, per cent	Fat, per cent	Carbohydrate, per cent
Apples..............................	0.82	0.36	• • • •	7.22
Pears................................	0.20	0.36	• • • •	3.54
Plums...............................	1.50	0.40	• • • •	4.68
Peaches............................	0.92	0.65	• • • •	7.17
Grapes.............................	0.79	0.59	• • • •	1.96
Strawberries....................	0.93	0.54	0.45	1.01
Chestnuts.........................	• • • •	5.48	1.37	38.34
Sugar cane.......................	• • • •	• • • •	• • • •	3.40
Honey..............	• • • •	1.20	• • • •	5.28

VII. Food Values In Household Measures. (Calories)

	Food	s as eaten	Actual amount	Household measure	Calories
Dairy milk ..................			8 oz.	A glass .............	160
Skimmed milk and buttermilk.			8 oz.	A glass ...............	80
Cream	thin, 20 per cent		15 gms.	A tablespoon .............	30
Cream	thick, 40 per cent		15 gms.	A tablespoon ...........	60
Condensed		sweetened	20 gms.	A heaping tablespoon ....	70
Condensed		unsweetened	20 gms.	A heaping tablespoon ..	35
Butter ...........................			10 gms.	A pat or ball ........	80
Cheese	Cream		15 gms.	One-inch cube ..........	65
	Skim-milk			One-inch cube ........	45
	American			One-inch cube ..........	70
Eggs, whole ..................			50 gms.	One..................	75
Eggs, yolk..................			15 gms.	One..................	55
Meat and fish (cooked): Beef tea, clear soups ............			5 oz.	A teacup ............	20
Fish	lean (cod, flounder)		50 gms.	A heaping tablespoon...	35
Fish	fat (shad, salmon)		50 gms.	A heaping tablespoon. .	105
Meat	lean		50 gms.	A medium slice .......	70
	medium fat ............			5 X 3 X 1/4 inch.......	150
	fat .............				200
Oysters, medium size (raw)....			16 gms.	One..................	8
Cereals and vegetables (cooked): Bread, white or graham ............			25 gms.	One slice, 4 X 4 X 1/2...	70
Vienna roll ................			40 gms.	One..................	115
Crackers (uneeda) .............			7 gms.	One..................	30
Cereals, cooked, moist ..............			40 gms.	A heaping tablespoon. ..	35
Cereals, eaten dry ..............			5 gms.	A heaping tablespoon...	20
Shredded wheat ................			30 gms.	One..................	110
Gruels (cereal) ..............			8 oz.	A soup plate .......	75
Thickened or cream soups ........			80 oz.	A soup plate .......	160
Macaroni ................			25 gms.	A heaping tablespoon...	25
Potato, boiled or baked ............			95 gms.	One medium...........	90
Potato, mashed ...............			35 gms.	A heaping tablespoon...	40
Rice, boiled .................			30 gms.	A heaping tablespoon. . .	35
Corn, canned ..................			35 gms.	A heaping tablespoon...	35
Peas, fresh ......................			35 gms.	A heaping tablespoon...	40
Lima beans, canned ...............			25 gms.	A heaping tablespoon...	20
Squash .................			35 gms.	A heaping tablespoon...	20
Fruits, apple, pear ..................			120 gms.	One medium size.......	75
Apple sauce ...................			45 gms.	A heaping tablespoon...	70
Banana .......................			100 gms.	One medium size .........	100
Orange ....................			130 gms.	One medium size .......	70
Strawberries .......			100 gms.	A medium saucerful....	40
Dried figs, dates, raisins .........			100 gms.	A medium saucerful.. ..	350
Fruit jelly, sweetened ...........			50 gms.	A heaping tablespoon...	160
Desserts, custard ............			40 gms.	A heaping tablespoon...	55
Ice cream ...................			40 gms.	A heaping tablespoon...	135
Sponge cake ............			20 gms.	A slice 2 X4 X 1/2 inch.	75
Pudding (rice, tapioca, bread).			45 gms.	A heaping tablespoon...	80
Alcohol .....................			12 gms.	A tablespoon ................	85
Whiskey, brandy, etc. (50 per cent).................			1 oz.
Whiskey, brandy, etc. (50 per cent).................			1 oz.	A small wineglass ........	85
Wine (8 - 25 percent) ............			1 oz.	A small wineglass ........	15-50
Miscellaneous sugar ..................			8 gms.	A heaping teaspoon .....	33
Honey .............			10 gms.	A heaping teaspoon .....	33
Olive oil ..................			4 gms.	A teaspoon ...........	37
Almonds shelled .............			10 gms.	A heaping teaspoon .......	65
Cocoa powder ................			10 gms.	A heaping teaspoon ...	50

1 Arranged after Franklin H. White of Boston, Mass.

Food tables have been prepared indicating now much albumin, carbohydrate, and fat each food article contains, and by using these you can know how much of each of these substances is contained in bread, meat, or vegetables and you can make out how many heat units they will develop. On the preceding pages will be found several tables of the composition of the most common food substances, showing also the heat units they contain. (Tables I-VII).

Usually we find that all food articles contain two or three of these substances, proteins and carbohydrates, or carbohydrates, fats, and a trace of protein, etc. Animal foods contain principally protein and fat; and the vegetable foods contain carbohydrates and protein and very little fat.

On the whole, in the average diet, people take the greater amount of protein from animal food, and the greatest amount of carbohydrate from the vegetable kingdom. The physiologists advocate taking a larger amount of protein from plants. Two-thirds of the protein ingested should be from vegetable food, and only one-third from animal food. In the majority of instances in this country and England this point is not heeded, and people take protein principally from animal food, - eating meat three times a day. This is easy for the organism, as it is not bulky and can be eaten quickly. It is the most expensive article of food, but it is not always the best, and it is apt to bring on conditions which are not good, - gouty tendencies, and disturbances of the liver, etc. For healthy living, it is rather better to choose the proteins to a great degree from the vegetable kingdom. Next lecture our subject will be the digestibility of food, and we will see how to estimate the digestibility of what is eaten, and we will take up the subject of diet in health and diet in disease.

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The Principles Of Diet And Nutrition. Part 3

Description

The Principles Of Diet And Nutrition. Part 3

Composition Of The Most Common Food Substances. I. Dairy Products

II. Meats And Game

III. Fish

IV. Cereals And Vegetables

V. Soups And Beverages

VI. Fruits

VII. Food Values In Household Measures. (Calories)

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