l-Ac^%\Z' iq{^ 
 
 Connecticut Agricultural 
 Experiment Station 
 
 NEW HAVEN, CONN. 
 BULLETIN 196 NOVEMBER, 1917 
 
 ECONOMY IN FEEDING THE FAMILY 
 
 I 
 
 Some Essential Facts Regarding 
 Nutrition 
 
 By JOHN PHILLIPS STREET and E. H. JENKINS 
 
 CONTENTS 
 
 The Uses of Food 4 
 
 »The Chemical Composition of Food 4 
 
 The Uses of Proteins, Carbohydrates and Fats 5 
 
 How the Quantities and Fuel Values of Food Ingredients are Expressed 6 
 
 How Many Calories does the Body Need Daily? 8 
 
 Tables Showing Calories in one "Portion" of Various Foods 10 
 
 The Bulletins of this Station are mailed free to citizens of Connecti- 
 cut who apply for them, and to others as far as the editions permit. 
 
CONNECTICUT AGRICULTURAL EXPERIMENT STATION. 
 
 OFFICERS AND STAFF. 
 
 BOARD OF CONTROL. 
 His Excellency, Marcus H. Holcomb, ex-officio, President. 
 
 James H. Webb, Vice President Hamden 
 
 George A. Hopson, Secretary Wallingford 
 
 E. H. Jenkins, Director and Treasurer New Haven 
 
 Joseph W. Alsop Avon 
 
 Wilson H. Lee Orange 
 
 Frank H. Stadtmueller Elmwood 
 
 Administration. E. H. Jenkins, Ph.D., Director and Treasurer. 
 
 Miss V. E. Cole, Librarian and Stenographer. 
 Miss L. M. Brautlecht, Bookkeeper and Stenographer. 
 William Veitch, In charge of Buildings and Grounds. 
 
 Chemistry. 
 
 Analytical Laboratory. John Phillips Street, M.S.. Chemist in charge. 
 E. Monroe Bailey, Ph.D., i 
 
 C. B. MoRisoN, B.S., C. E. Shepherd, \ Assistants. 
 W. L. Adams, B.S., M.d'Esopo, Ph.B. i 
 Hugo Lange, Laboratory Helper. 
 V. L. Churchill, Sampling Agent. 
 
 Protein Research. T. B. Osborne, Ph.D., D.Sc, Chemist in Charge. 
 
 Miss E. L. Ferry, M.S., Assistant. 
 
 Botany. G. P. Clinton, Sc.D., Botanist. 
 
 E. M. Stoddard, B.S., Assistant Botanist. 
 
 Florence A. McCormick, Ph.D., Scientific Assistant. 
 
 G. E. Graham, General Assistant. 
 
 Entomology. W. E. Britton, Ph.D., Entomologist; State Entomologist. 
 
 B. H. Walden, B.Agr., First Assistant. 
 
 Q. S. LowRY, B.Sc, I. W. Davis, B.Sc, \ 
 
 M. P. Zappe, B.S.. 1 ^"w'-""^- 
 
 Miss G. A. Foote, B.A., Stenographer. 
 
 « 
 
 Forestry. Walter O. Filley, Forester; also State Forester 
 
 and State Forest Fire Warden. 
 A. E. Moss, M.F., Assistant State and Station Forester. 
 Miss E. L. Avery, Stenographer. 
 
 Plant Breeding. Donald F. Jones, M.S., Plant Breeder. 
 
 C. D. Hubbell, Assistant. 
 
 Vegetable Growing. W. C. Pelton. 
 
Economy in Feeding the Family. 
 
 This country is at war for the defense, both of our civil insti- 
 tutions and of our public and private property. It is a war 
 which will be decided not, like most previous wars, by generals 
 and armed men alone, but by the great home army of producers 
 and savers. Its outcome depends largely on efficient produc- 
 tion on the farm and self-denial in the home. 
 
 For the first time in our history the food supply of the country 
 is not sufficient to meet the demands for it and those in authority 
 call on the whole population to reduce to the utmost their use of 
 wheat, beef, pork, sugar and animal fats. 
 
 This reduction is quite possible if done reasonably. A sudden 
 and very radical change of diet, however, if not wisely made, may 
 result in harm to many individuals. 
 
 It is most urgent that those who provide the food of families 
 should have a clearer understanding of the principles of nutrition, 
 of the amount of food necessary for health and efficiency and of 
 the most economical methods of buying and preparing food. At 
 present, there is much more thought, care and skill shown in 
 selecting the rations of dairy stock and swine than in selecting 
 the rations for human beings. 
 
 This and the following bulletins are meant to help in the diffu- 
 sion of this necessary knowledge. We are aware that the same 
 ground has been covered in many respects more fully and ade- 
 quately in various books, but the fact that these are not so likely, 
 as are our station bulletins, to reach the families of this state 
 justifies our attempt. 
 
 There is also much work of our own station which is directly 
 useful at this time and will here be noticed. This was one of the 
 first of the stations to undertake the examination of foods. For 
 many years its chemical department has been engaged in their 
 analysis and in finding and exposing inferior and adulterated 
 foods. 
 
4 CONNECTICUT EXPERIMENT STATION BULLETIN 1 96. 
 
 The researches of Osborne conducted here for many years 
 on the constitution of the protein bodies and the later studies of 
 Osborne and Mendel on animal nutrition have shown that 
 many former assumptions regarding the role of proteins in food 
 were far from the truth and have prepared the way for a great 
 advance in the economy of feeding particularly in the use of 
 proteins. 
 
 Preliminary to any comparison of different kinds of food ma- 
 terial, a brief statement is needed regarding 
 
 The Uses of Food. 
 
 Food has two distinct uses. It builds the body up to its adult 
 size and from day to day repairs the wear and tear which life 
 involves ; for the body is a machine which only can be repaired 
 while it is running and when it stops can never be started. 
 
 Food is the Builder and Repairer. 
 
 The other use of food is to furnish power sufficient to run this 
 machine at the required rate of speed. Food is the fuel which 
 gives power to the body, just as coal is the fuel which gives 
 power to the steam engine. 
 
 Food is the source of all the body's Energy. 
 
 The Chemical Composition of Food. 
 
 The nutriment in human food chiefly consists of proteins, car- 
 bohydrates, fats and mineral matters along with certain unidenti- 
 fied bodies (vitamines) which are present in very small amounts 
 but are of great importance. Most foods also contain water and 
 vegetable foods contain woody fiber besides, which has no nutri- 
 tive value for human beings. 
 
 Proteins, of which the white of eggs, the curd of milk and 
 gluten of wheat are types, are very complex substances, each 
 being an aggregation of fifteen or more complex bodies (amino- 
 acids) all of them containing nitrogen as a characteristic ingredi- 
 ent, so that foods which contain much protein are commonly 
 called nitrogenous foods. Such foods are fish, eggs and meats 
 of all kinds. Protein is also an important ingredient of milk 
 and with fat makes up most of the substance of cheese. 
 
 Important sources of protein are poultry, fish, eggs, milk,, 
 cheese, dried beans and dried peas. 
 
THE SPECIAL USES OF THE FOOD INGREDIENTS. 5 
 
 It appears that the animal proteins, poultry, fish, eggs and milk, 
 are more valuable as food than those of vegetables and among 
 the vegetables themselves there are great differences. For this 
 reason milk or meat, in moderate quantities, should make a part 
 of the daily ration, especially that of children. 
 
 Fats scarcely need definition. Butter, oleomargarine, lard and 
 vegetable oils consist chiefly of fats; and cream, milk, cheese, and 
 certain Ush, like salmon, are rich in fat. Fats are a more costly 
 part of the ration than the other group of energy producers, the 
 carbohydrates. 
 
 Carbohydrates are compounds of carbon, hydrogen and oxy- 
 gen. Common examples are starch and sugar. While there are 
 other carbohydrates than these, starch and sugar make up the 
 bulk of the carbohydrates in human food. 
 
 Rice, potatoes, bread, macaroni and corn are all important 
 sources of carbohydrates. They contain protein and fat as well, 
 but their main constituent is starch. 
 
 Mineral matters, or ash, are such things as salt, phosphates, etc., 
 which are found in most foods in small amount and which remain 
 as ashes if the food is completely burned. They are necessary to 
 the body, but in a mixed diet rarely need consideration. 
 
 "It is evident," says Lusk, "that the science of nutrition in- 
 cludes something more than the production of energy from fats, 
 carbohydrates and protein. There must be certain salts and 
 certain qualities of protein in the diet and there must be minute 
 quantities of vitamines." 
 
 Concerning vitamines we have not yet very certain knowledge, 
 but that they are growth-promoting substances and necessary in 
 food seems certain. In a mixed diet containing both animal and 
 vegetable food, probably vitamines are never deficient. 
 
 The Special Uses of the Proteins, Carbohydrates and Fats 
 
 OF the Food. 
 
 Proteins: To meet the first named use of food; namely, to 
 build and repair the body, is the chief use of the proteins. They 
 are the flesh builders. No other food ingredient can take their 
 place. 
 
 One-fifth of the water-free substance of an active man consists 
 of body proteins which are built and repaired from the proteins 
 of the food. 
 
6 CONNECTICUT EXPERIMENT STATION BULLETIN 1 96. 
 
 An adult at very moderate ivork must have for his support at 
 least 75 grams or 2% ounces of protein daily. 
 
 To meet the second requirement; namely, to supply the power 
 and heat on which life and ability to work depend, is the chief use 
 of the fat and carbohydrates, though the proteins may join in this 
 work when supplied in excess. 
 
 Power and heat are produced in the body in the same way as 
 in the furnace of a steam boiler; namely, by the combustion of 
 fuel. Fat, sugar, starch, etc., are chiefly used for fuel. They are 
 burned in the body, forming carbonic acid and water, which are 
 given off in the breath or through the skin and kidneys : But in 
 the process energy is developed which shows itself in forms of 
 work — the unconscious work of the heart and of the muscles 
 which control breathing and do the other housework of the body 
 — as well as in conscious work of all kinds. Incidentally much 
 more than enough heat is produced to keep the body temperature 
 at about 98 °F. 
 
 Just as coal in the steam engine is burned chiefly to furnish 
 power to the machinery, so food is burned to do the w^ork of the 
 body. 
 
 When eaten in quantity more than sufficient to supply energy 
 the fats may also take part in the formation of body fats which 
 serve as stored fuel for emergencies. 
 
 How THE Quantities of Food Ingredients and Their Energy 
 Are Expressed. 
 
 The quantities of protein, fat and other substances which make 
 up a given article of food can be given in weight, ounces or 
 grams, but are usually given in percentages — that is, in parts per 
 100. 
 
 Energy, however, cannot be directly expressed in terms of 
 weight or per cent. Yet we must have an accurate measure of it 
 in order to state at all accurately the amount of energy which the 
 body needs, or a given food supplies. Thi^ measure of energy is 
 the Calory. 
 
 As the foot is a standard for measuring length, so the calor}- 
 is a standard for measuring heat energy. A calory is the quan- 
 tity of heat required to raise the tcmpcrai^irc of a kilogram of 
 
HOW THE QUANTITIES OF FOOD INGREDIENTS ARE EXPRESSED. 7 
 
 water one degfiee Centigrade {or to raise the temperature of 
 about four pounds of ivater i°Fahr.) This quantity can be very 
 accurately determined in any food by means of an elaborate ap- 
 paratus called a calorimeter. Many careful experiments with a 
 great number of food ingredients have shown that an ounce of 
 pure protein or of a pure carbohydrate will yield ii6 calories or 
 heat units and an ounce of pure fat 264 calories ; that is, a 
 given amount of fat has about 2.25 times as much heat value as 
 the same amount of either protein or carbohydrates. 
 
 Otherwise stated, one gram of either protein or carbohydrates 
 yields 4.1 calories and one gram of fat yields 9.3. For general 
 use these values may be simplified to 4 and 9. 
 
 It appears that proteins and carbohydrates have the same value 
 for energy production, and fats have more than twice this value. 
 The carbohydrates and fat are to a certain extent interchangeable 
 in the diet; that is, in his diet one may get from fat more or less 
 energy, or capacity to do work, according to his taste, or for rea- 
 sons of economy. 
 
 The above explanation will make clear the meaning of the 
 printed analyses of food. For example, the average composi- 
 tion of bread in the Connecticut market as shown by our recent 
 analyses is: 
 
 Per cent. 
 (Parts 
 
 per 100.) 
 
 Water 33-8 
 
 Ash 1.4 
 
 Protein 9.7 
 
 Carbohydrates 53 . 
 
 Fat ' I 
 
 Calories in 100 grams, 266. 
 
 The calories as thus calculated : 
 
 Protein and carbohydrates, [ (9-7+53.8) =63.5] X4=254.o. 
 
 Fat, i.3X9=ii-7- 
 
 Total, 265.7. 
 
 To calculate the calories in an ounce, multiply the calories in 
 one gram by 28.4. 
 
8 CONNECTICUT EXPERIMENT STATION BULLETIN 196. 
 
 How Many Calories Does the Body Need Every Day? 
 
 The amount of fuel needed to run any kind of machinery of 
 course depends on the amount of work which it is doing. The 
 same is true of the human being. When more work or harder 
 work is done, more energy, that is, more food, is needed. 
 
 It is clear then that the number of calories required in the 
 day's ration varies with the amount of physical exertion. The 
 age, sex and body weight also influence the food requirement. 
 For instance, there are many adults who sit at their work and 
 whose physical exercise is limited to their daily walk to and from 
 work. These require about 2,500 calories daily. Those who 
 chiefly stand during their working hours require 3,000. When 
 the muscular work is constant but not heavy, 3,300 calories. 
 Farmers need 3,500, stone masons and lumberman 4,500 to 5,000, 
 and so on. 
 
 The following table summarizes these calor}^ requirements 
 from the standpoint of age and of occupation: 
 
 Approximate Number of Calories Required Daily. 
 
 Based on Age. Based on Occupation. 
 
 1 yr 950 Clerk at desk 2,250 
 
 2 yrs 1,100 Professional man, machiner}' 
 
 3 — 4 yrs 1,300 watcher 2,500 
 
 5 — 6 yrs. 1,400 Man at light muscular work. .2,800 
 
 7 — 10 yrs 1,500 Bakers, dentists, shop-keepers, 
 
 II — 14 yrs 1,600 conductors 3,000 
 
 15 — 16 yrs 2,100 Carpenters, painters 3,300 
 
 17 — 18 yrs 2,250 Farmers 3>500 
 
 Excavators 4,000 
 
 Stone masons 4,500 
 
 A ration may contain, hoivcvcr, the prober iniinbcr of calories 
 and yet be a very poor ration if the protein, fat and carbohydate 
 are not supplied in proper relati'^e amounts. For instance, 0.7 
 lb. of butter, or 1.2 lbs. of American cheese, or 1.3 lbs. of sugar, 
 would each yield 2,500 calories, yet it is apparent that none of 
 these foods used alone, even in these amounts, would constitute 
 a proper ration. 
 
 The normal man of sedentary habits, or pcrfor)ni>ig lighf 
 labor, should receive each day 2.6 or. 0/ protein, 1.8 oc. of fat 
 and from 14 to 18 oc. of carbohydrates, yielding 2,500 calories. 
 In the selection of food these relations must be kept in mind. 
 
THE CALCULATION OF FOOD REQUIREMENT. 9 
 
 'The average American dietary contains an excess of protein; 
 that is, we eat and in the body destroy more protein than the body 
 needs to repair its tissues. This excess protein has no greater 
 fuel vahie than so much sugar and starch, and when we remem- 
 ber the difference in cost the great economic waste in this excess 
 consumption of meat and other protein foods is apparent. A 
 properly constituted ration should contain from one-eighth to 
 one-sixth of its calories in protein. 
 
 A typical ration containing 1,000 calories is given by Lusk as 
 follows : ** 
 
 Ounces Calories 
 
 Cooked Beans 7^ 400 
 
 Pork I 234 
 
 Bread 21-3 180 
 
 Butter y^ 103 
 
 Milk 5 , 100 
 
 Coffee 5 
 
 Total 1,017 
 
 In this ration the protein yields nearly one-sixth of the calor- 
 ies, and the balance is therefore correct. In normal times such 
 a ration would supply one-third the daily need of a man at light 
 work at a cost of 4.25 cents, including the cost of fuel. It shows 
 how cheaply one can supply his body with all of the needed nutri- 
 ment when normal prices prevail. 
 
 How Shall This Knowledge of Calories Be Applied in the 
 ' Preparation of the Daily Meal? 
 
 It would be most fortunate if tables showing the composition 
 of our staple foods could be in every home.* However, even were 
 this the case, many would have great difficulty in making the 
 pr-oper calculations from them. 
 
 Gephart and Lusk have greatly simplified this problem. Their 
 extensive study of the standard portions served in a series of 
 chain restaurants in New York City gives us just the data we 
 require. It is quite probable that these portions represent closely 
 
 * Such tables by Atwater and Bryant are given in Bulletin 28 of the 
 Office of Experiment Stations. 
 
 The tables are also contained in the Report of the Storrs Agricultural 
 Station 1899, p. in, a limited number of copies of which are available 
 for distribution in this State. 
 
lO CONNECTICUT EXPERIMENT STATION BULLETIN 1 96. 
 
 Calories Yielded by Standard Portions of Food. 
 
 Food. 
 
 Apple, baked. . 
 « " and 
 
 cream 
 
 *Bacon, broiled 
 
 *Baconandeggs 
 
 Bananas .sliced 
 
 jBeans, Boston 
 baked 
 
 fBeef, corned 
 beef hash 
 with poached 
 egg 
 
 fBeef, corned 
 beef hash, 
 browned. . 
 
 fBeef, creamed 
 chipped 
 
 fBeef, roast, 
 cold 
 
 fBeef, roast, 
 and mashed 
 potatoes. . . 
 
 Bread and but- 
 ter, f in. slice 
 I tsp. butter 
 
 Bread, hot corn 
 
 Cakes, wheat, 
 and syrup 
 
 Cantaloupe .... 
 
 Chicken cro- 
 quette and 
 French fried 
 potatoes. . . . 
 
 f Chicken hash . 
 
 Cocoa 
 
 fCodfish, 
 
 creamed, on 
 toast 
 
 Coffee, cup, 
 cream and 
 
 CD O 
 
 sugar 
 
 Corn, stewed. . 
 
 Corn flakes and 
 milk 
 
 Corn starch 
 with cream... 
 
 Crackers, gra- 
 ham 
 
 Crackers, soda, 
 and milk 
 
 ozs. 
 •4 
 
 .8 
 6.5 
 8.5 
 3-5 
 
 9-0 
 
 6.25 
 
 7.0 
 10. o 
 
 5-5 
 
 10.5 
 
 2.75 
 5-5 
 
 6.5 
 4-5 
 
 6.5 
 6.5 
 9.0 
 
 9-5 
 
 2.5 
 9.0 
 6.0 
 2 .0 
 10.5 
 
 1.4 
 
 5-8 
 
 70.2 
 
 148.1 
 
 5-6 
 
 102.1 
 
 157.3 
 
 97.5 
 160.1 
 155.7 
 
 141.8 
 
 28.0 
 60.5 
 
 49-9 
 41 
 
 77.5 
 97.1 
 
 32.9 
 
 155.6 
 
 27-5 
 7.0 
 
 54.7 
 
 274 
 21.4 
 71.6 
 
 137.2 
 
 393-7 
 
 760.8 
 
 818. 1 
 
 915 
 
 509 -4 
 
 680.0 
 
 538.3 
 536.3 
 464.2 
 
 539-6 
 
 202 .0 
 474.1 
 
 476.2 
 37-4 
 
 499-7 
 468.1 
 
 256.7 
 
 567.8 
 
 202 .9 
 
 5 
 
 54 
 237 
 239 
 230 
 
 397 
 
 Food. 
 
 Cream 
 
 Cream of wheat 
 
 Crullers 
 
 Custard, cup 
 
 Eclair, choco- 
 late 
 
 fEggs, boiled 
 (2) 
 
 fEggs, creamed 
 on toast 
 
 fEggs, fried (2) 
 
 f Fish cakes and 
 poached egg. 
 
 fFrankfurts 
 and potato 
 salad 
 
 Grape fruit 
 
 *Ham, broiled. 
 
 *Ham and eggs 
 
 Ice cream, va- 
 nilla 
 
 *Lamb chops 
 (2) 
 
 *Liver and ba 
 con 
 
 f Macaroni and 
 cheese 
 
 Maple flakes 
 with milk. . . 
 
 Milk 
 
 Muffins, corn. . 
 
 Oatmeal and 
 
 i) o 
 
 cream 
 
 f Omelet, plain. 
 Oysters, raw. . . 
 
 Pie, apple 
 
 Pie, mince. . . . 
 Potatoes, 
 
 French fried . 
 Pudding, bread 
 
 custard 
 
 Pudding, rice, 
 
 cold 
 
 Pudding, apple 
 
 tapioca 
 
 Rhubarb, 
 
 stewed 
 
 Rice, boiled 
 
 fSalad, crab 
 
 meat 
 
 ozs. 
 
 8-5 
 7.0 
 4-0 
 7.0 
 
 2.5 
 
 4-5 
 
 9-0 
 6.0 
 
 9-0 
 
 10. o 
 7-0 
 9.0 
 
 10. o 
 
 5-0 
 
 5-5 
 
 9-0 
 
 9.0 
 
 9.0 
 
 16.0 
 
 3-5 
 
 10. o 
 6.0 
 
 3-5 
 50 
 6.0 
 
 5-0 
 
 7-0 
 
 8.0 
 
 8.0 
 
 4.0 
 6.0 
 
 8.5 
 
 35- 5 
 32.9 
 46.0 
 53.4 
 
 19.2 
 
 92.8 
 
 146.6 
 105.8 
 
 129.5 
 
 114.0 
 
 6.3 
 158.0 
 181.9 
 
 21 .9 
 146.5 
 177.5 
 
 69.5 
 
 64.0 
 79.0 
 
 35-9 
 
 47-1 
 117.2 
 32.0 
 20.9 
 45-9 
 
 31-8 
 
 56.8 
 
 43.6 
 
 29.4 
 
 4.0 
 17.0 
 
 140 9 
 
 5159 
 135-2 
 457-0 
 234-1 
 
 193-4 
 391.0 
 
 663.9 
 527-8 
 
 603.8 
 
 619.8 
 
 79-0 
 
 936.7 
 
 842.6 
 
 233-7 
 852-9 
 797.2 
 382.8 
 
 283.4 
 312.8 
 
 352.3 
 
 396.3 
 
 529-5 
 
 64.9 
 
 343-1 
 401. 1 
 
 329-8 
 
 371-4 
 
 275-4 
 
 225-5 
 
 95-0 
 135-6 
 
 437-7 
 
THE CALCULATION OF FOOD REQUIREMENT. I 
 
 Calories Yielded by Standard Portions of Food — Continued. 
 
 Food. 
 
 fSalad, potato. 
 Sandwich, club 
 
 " fried egg. 
 
 " ham 
 
 " roast beef 
 
 hot . _. 
 
 Sandwich, 
 
 Swiss cheese . 
 Sausage, coun- 
 try 
 
 Sausage and 
 
 fried potatoes 
 Shredded wheat 
 
 and cream. . . 
 Shreddedwheat 
 
 and milk 
 
 Soup, bean, 
 
 with croutons 
 fSoup, split pea 
 
 11 
 
 (U o 
 
 6^ 
 
 ClJf-l 
 
 ozs. 
 
 
 
 lO.O 
 
 4-5 
 5-0 
 
 2.0 
 
 50.9 
 
 111.3 
 
 59.8 
 
 48.4 
 
 448.3 
 438.6 
 276.0 
 212. 1 
 
 3-5 
 
 69.3 
 
 263.9 
 
 2.0 
 
 51.5 
 
 258.5 
 
 3-0 
 
 57.6 
 
 243-9 
 
 6.0 
 
 71.5 
 
 521.7 
 
 6.0 
 
 56.4 
 
 494-5 
 
 10. o 
 
 81.2 
 
 404.5 
 
 I0.5 
 
 42.5 
 
 180.8 
 
 9.0 
 
 45.9 
 
 241. 1 
 
 Food. 
 
 fS o u p, vege- 
 table 
 
 *Steak, Ham- 
 burger 
 
 *Steak, small . 
 
 fStew, beef .... 
 
 fStew, lamb... . 
 
 Toast, buttered 
 
 Toast, milk . . . 
 
 Tomatoes, 
 sliced.. ..... 
 
 Tomatoes, 
 sliced, with 
 lettuce.. 
 
 fVeal cutlet 
 and tomato 
 sauce. . . . 
 
 Watermelon 
 
 'S 
 
 
 
 ozs. 
 
 
 9-5 
 
 35-1 
 
 10. 
 
 147.9 
 
 10. 
 
 237.5 
 
 16.5 
 
 148.4 
 
 15.0 
 
 146.8 
 
 2.5 
 8.0 
 
 42.7 
 59.4 
 
 5-0 
 
 6.7 
 
 4-5 
 
 8.2 
 
 13.0 
 
 177.8 
 
 38.0 
 
 27.6 
 
 206. 1 
 
 723.8 
 
 1032.8 
 
 641.4 
 
 622.2 
 
 3II-3 
 
 333-5 
 32.2 
 
 52.1 
 
 897.8 
 244.3 
 
 * Potatoes and bread and butter served, 
 t Bread and butter served. 
 
 enough the amounts served in the average home, to be a useful 
 guide in making up rations and in substituting cheaper for more 
 expensive foods. 
 
 The foregoing table is an abridgment of their tables, somewhat 
 simplified and recalculated in common terms. { The first column 
 gives the food served, an asterisk (*) indicating that bread and 
 butter and potatoes were served with it, and a dagger (f) that 
 bread and butter were served ; the second column gives the ap- 
 proximate weight of the portion in ounces ; the third column, the 
 calories yielded from the protein in the portion ; and the fourtii 
 column the total calories yielded. 
 
 Two important points must be kept in mind in using this table. 
 A considerable portion of the protein in the ration should come 
 
 X Anyone interested in the facts which they give will find the full 
 compilation in a pamphlet of 84 pages, Analysis and Cost of Ready-to- 
 Serve Foods, by Gephart and Lusk, published by the American Medical 
 Association, 535 N. Dearborn St., Chicago, 111. 
 
12 CONNECTICUT EXPERIMENT STATION BULLETIN ig6. 
 
 from animal sources, such as poultry, milk, fish or eg;.''s ; and 
 about 15 per cent, of the total calories should be derived from the 
 protein. The name of the dish will generally indicate whether 
 animal protein is present, and in the protein calories column 
 full faced type is used where at least 15 per cent, of the total 
 calories is derived from protein. 
 
 To illustrate the practical use of the table : portions of Boston 
 baked beans, chicken croquettes, creamed codfish on toast, two 
 fried eggs (all four served with bread and butter) and cream, 
 wheat cakes with syrup, and crullers, all yield about 500 calories 
 per portion, and approximately five portions of each of these would 
 be necessary to supply the daily requirement of 2,500 calories. 
 These seven foods may be divided into two groups. The first 
 four derive at least 15 per cent, of their calories from protein, 
 and in all but the baked beans this protein is chiefly from an ani- 
 mal source ; the last three foods are all deficient in protein. It is 
 obvious, therefore, that cold roast beef, creamed codfish and fried 
 eggs might be interchanged in the daily ration without disturbing 
 the balance and at the same time supplying proper nutriment. In 
 other words, five portions of any of these three foods served with 
 bread and butter would provide sufficient protein and calories 
 for the daily need of a light worker. Five portions of baked 
 beans would not do this, for while the total nutriment would be 
 sufficient, no animal protein would be supplied. Five portions of 
 either cream, or wheat cakes, or crullers, would be unsatisfactory 
 because in each case too little protein would be provided. 
 
 Of course, the foregoing illustration is not meant as a sug- 
 gestion to limit one's daily food to cold roast beef, creamed cod- 
 fish and fried eggs, served with bread and butter. Such a ration 
 would be adequate, and probably for a limited time mig-ht be 
 satisfactory, but personal taste must rule in suggesting modifica- 
 tions of this ration which will increase variety and palatability 
 and which will furnish bulk, a characteristic wanting in many 
 American meals and one most essential to health. 
 
 The foregoing table may also be used to determine whether 
 the daily food (ration) is adequate or excessive. 
 
 To illustrate, there follows a day's bill of fare of one of the 
 Station stafif and the corresponding energy value (calories) as 
 given in the table : 
 
THE CALCULATION OF FOOD REQUIREMENT. 1 3 
 
 „ If, Calories 
 
 Breakfast; In Protein. Total. 
 
 One cup coffee with cream and sugar 27.5 202 . 9 
 
 One apple 1.4 1372 
 
 Oatmeal and milk 50.2 281.0 
 
 One thick slice rye bread and butter 28.0 202.0 
 
 Dinner 
 
 Bean soup with croutons 42 • 5 1 80 . 8 
 
 Roast beef and mashed potatoes 141 . 8 539 . 6 
 
 Stewed corn 7.0 54-5 
 
 Apple tapioca pudding 29.4 225.5 
 
 Supper 
 
 Macaroni and cheese 69 . 5 382.8 
 
 Two slices rye bread and butter, .' , 56.0 404 . o 
 
 Apple sauce 2.8 274 . 4 
 
 Chocolate layer cake 20.7 218.3 
 
 476.8 3103.0 
 
 It appears that the calories in the protein of the ration make 
 15.4 per cent, of the total calories, which is near to the standard 
 15. The total calories, however, considerably exceed the stand- 
 ard of 2,500. 
 
 Considering, however, that the portions given in the table are 
 restaurant portions and rather larger on the average than a man 
 at light work takes at his own table, the ration seems satisfac- 
 tory. On the "meatless" days creamed codfish, fish cakes and 
 poached egg, or plain omelet will be substituted for roast beef or 
 any other meats. 
 
 The foregoing discussion concerns the principles of nutrition 
 and may be helpful as a general guide to the housewife in the 
 control of diet. On her, in the final analysis, depends very 
 largely the efficiency of the community. 
 
 Her first problem is to supply enough palatable and nutri- 
 tious food for the family. It is false economy at this time in any 
 way to make the diet less efficient. 
 
 The next problems are — to save the family expense and to les-. 
 sen the home demand for such foods as wheat, beef and pork, 
 sugar and fats, which are needed to send abroad to our own and 
 our allies' armies. In families with very small incomes the first 
 
14 CONNECTICUT EXPERIMENT STATION BULLETIN 196. 
 
 of these two problems is the more pressing; in families with 
 larger incomes patriotism requires personal sacrifice in the mat- 
 ter of family expense, when it is necessary for a great national 
 work. For instance, families with very limited means cannot 
 substitute poultry and eggs for beef or pork, when the former are 
 more expensive. The well-to-do can and should do this, so far 
 as practicable. 
 
 Economies are to be effected by personal instead of telephone 
 marketing, by getting a variety of food which includes a liberal 
 supply of vegetables, by skill in adapting the diet to personal dif- 
 ferences in taste and in efficiency of digestion, as well as in the 
 preparation of attractive and appetizing dishes. 
 
 If any very radical change in diet is to be made, it should be 
 brought about gradually. A sudden or violent change is likely 
 to produce disturbance of digestion and temporarily, at least, im- 
 pair efficiency. Many people, for instance, would be seriously 
 affected if rye or corn bread were eaten to the exclusion of 
 wheat bread, for a period of two weeks, and would be prejudiced 
 against any use of them forever afterwards. If, however, either 
 rye or com breal is used at first quite sparingly and not contin- 
 uously, it may come to be regarded rather as a grateful change 
 and as a delicacy than as the outward and visible sign of an 
 inward and spiritual resignation to the physical hardship of war- 
 time. The use of these wheat substitutes, therefore, begim in 
 this way, is more likely in the end to lessen the family consump- 
 tion of wheat, than a more sudden and radical change. It may, 
 indeed, create a tolerance for and a liking of them which will 
 outlast the war and be of considerable economic advantage. 
 
 Feeding a family has a psycological side which is often over- 
 looked. The mental attitude of the family, as well as the cook- 
 book, needs to be studied. 
 
 The following books treat of the various phases of the science 
 of nutrition and can be recommended to those who wish to be- 
 come more fully acquainted with the subject: 
 
 Mendel, L. B. Changes in the Food Supply and their 
 Relation to Nutrition. Yale Univer- 
 sity Press, New Haven So. 50 
 
 Lusk, Graham. The Basis of Nutrition. Yale Univer- 
 sity Press, New Haven 50 
 
THE CALCULATION OF FOOD REQUIREMENT. 15 
 
 Sherman, H. C. Chemistry of Food and Nutrition. 
 
 MacMillan, N. Y 1.50 
 
 Stern & Spitz. Food for the Worker. Whitcomb & 
 
 Barrows, Boston i . 00 
 
 Green, Mary. Better Meals for Less Money. Henry 
 
 Holt & Co., N. Y 1. 25 
 
 Rose, Mary S. Feeding the Family. MacMillan, N.Y.. 2.20 
 Rose, Mary S. Laboratory Handbook for Dietetics. 
 
 MacMillan, N. Y i . 10 
 
 Gephart & Lusk. Analysis and Cost of Ready-to-Serve 
 
 Foods. Amer. Med. Assn.", Chicago. 
 
University of 
 Connecticut 
 
 Libraries