Part 29

TABLE XI.

Rations for Different Conditions.

———————————————————————————+—————————+————+—————————————+————————— |Proteins | |Carbohydrates|Energy in Conditions +————+————|Fats|—————+———————+ Calories |Low |High| | Low | High | ———————————————————————————+—————————+————+—————————————+————————— Man at light indoor work | 60| 100| 60| 390 | 450 | 2764 Man at light outdoor work | 60| 100| 100| 400 | 460 | 2940 Man at moderate outdoor | | | | | | work | 75| 125| 125| 450 | 500 | 3475 Man at hard outdoor work | 100| 150| 150| 500 | 550 | 4000 Man at very hard outdoor | | | | | | winter work | 125| 180| 200| 600 | 650 | 4592 U. S. Army rations | 64| 106| 280| 460 | 540 | 4896-5032 U. S. Navy rations | | 143| 292| 557 | | 5545 Football team (old regime) | | 181| 292| 557 | | 5697 College football team (new)| 125| 125| 125| 500 | | 3675 ———————————————————————————+—————————+————+—————————————+—————————

TABLE XII.

Rations Varied for Sex and Age.

———————————————————————————+—————————+————+—————————————+————————— |Proteins | |Carbohydrates|Energy in Variations +————+————|Fats|—————+———————+ Calories of Sex and Age |Low |High| | Low | High | ———————————————————————————+—————————+————+—————————————+————————— Children, two to six | 36 | 70 | 40 | 250 | 325 |1520-1956 Children, six to fifteen | 50 | 75 | 45 | 325 | 350 |1923-2123 Women, with light exercise | 50 | 80 | 80 | 300 | 330 |2272 Women, at moderate work | 60 | 92 | 80 | 400 | 432 |2720 Aged women | 50 | 80 | 50 | 270 | 300 |1870 Aged men | 50 |100 |400 | 300 | 350 |2258 ———————————————————————————+—————————+————+—————————————+—————————

The unit of measurement for the calories of energy is the amount of heat required to raise the temperature of one kilogram of energy to 1° centigrade.

In estimating the number of calories of energy given off by the different foods, Dr. Hall represents

1 gram of carbohydrates as 4.0 calories ” ” ” fats ” 9.4 ” ” ” ” proteins ” 4.0 ”

To determine the relative energy which a food represents, it is only necessary to multiply the number of grams of protein in that food by 4, the fat by 9.4 and the carbohydrates by 4, and add the results.

Thus according to the food required for the average man at light work given on page 211.

106.8 grams of proteins × 4 = 427.20 calories of energy 57.97 ” ” fat × 9.4 = 544.94 ” ” ” 398.84 ” ” carbohydrates × 4 = 1595.36 ” ” ” ——————— 2567.51 = the calories of energy required for the average man at light work.

Dr. Chittenden’s experiments show that a man leading a very active life, and above the average in body weight, can maintain his body in equilibrium indefinitely with a daily intake of 36 to 40 grams of protein, or albuminoid food, and with a total fuel value of 1600 calories. Authorities, however differ upon the amount of food required.

Dr. Hall suggests 106 grams of protein Ranke suggests 100 grams of protein Hultgren and Landergren suggests 134 grams of protein Schmidt suggests 105 grams of protein Forster and Moleschott suggests 130 grams of protein Atwater suggests 125 grams of protein

In order to bring oneself to as limited a diet as Prof. Chittenden’s men followed, however, it would be necessary to have all food weighed so as to be sure of the correct proportions; otherwise the actual needs would not be supplied and the body would suffer. A wise provision of nature enables the body to throw off an excess of food above the body needs without injury, within limitations; but, as stated, there is no doubt that the average person exceeds these limits, exhausting the digestive organs and loading the system with more than it can eliminate; the capacity for mental work is restricted, and the whole system suffers.

Prof. Chittenden’s experiments have been a wonderful revelation to dietitians and scientists. They have demonstrated beyond doubt that the average person eats much more than the system requires and thus overworks the digestive organs.

From the fact that only from two to four ounces of nitrogenous food is required to rebuild daily tissue waste, it is apparent that this amount can readily be supplied from the vegetable kingdom, since nuts, legumes, and cereals are rich in proteins; yet there is a question whether a purely vegetable diet is productive of the highest physical and mental development. Natives of tropical climates live upon vegetables, fruits, and nuts, and it may be purely accidental or be due to climatic or other conditions, that these nations have not been those who have made the greatest progress in the world. Neither have the Eskimos, who live almost entirely upon meat, attained the highest development. The greatest progress and development, both as nations and as individuals, have been made by inhabitants of temperate climates, who have lived upon a mixed diet of meat, eggs, milk, grains, vegetables, fruits, and nuts. They have shown more creative force, which means reserve strength.

The Eskimo has demonstrated, however, that an entire meat diet supplies all physical needs; the meat tissue providing growth and repair and the fat supplying all of the carbonaceous elements. The fat, as previously stated, yields more heat than starches and sugars, and Nature provides this heat for climates where most warmth is required. It may be the natural reason why natives of warm climates have formed the habit of using vegetables and grains for their heat and energy rather than meat. It is also a natural reason why man, in temperate climates, eats more meat in winter than in summer.

An unperverted, natural instinct will always be found to have a sound physiological basis. For example,—if, by reason of some digestive disturbance, one has become emaciated, all of the fat having been consumed, and the cause of the disturbance is removed by an operation or otherwise, one is seized with an almost insatiable desire for fat, often eating large chunks of the fat of meat or large quantities of butter or cream at a meal. When obstructions are removed, Nature makes immediate effort to adjust her forces.

Those who object to eating meat should study carefully and know that the proper proportion of protein is supplied with each day’s rations. The legumes—peas, beans, nuts, and grains—must be supplied with the vegetables. While the wheat kernel contains twelve per cent of protein, the white flour does not contain as large a percentage and it will be noted by reference to Tables II and III, that the majority of fruits and vegetables contain little nitrogenous substance.

Unless the whole of the grain and the legumes form a goodly proportion of the diet the danger is in consuming too large a bulk of waste and too much starch in a purely vegetable diet. In a vegetarian diet, one is liable to eat too freely of cereals; as a result, the liver becomes clogged and torpid and the stomach and intestines are deranged and rendered incapable of full digestion and absorption. The clogged system refuses to assimilate more food.

It follows, therefore, that, unless one is a thorough student of dietetics, the mixed diet is by far the safest to follow. One can better run short of starch or fat in one day’s rations than to be short of protein, because if the two to four ounces daily requirement is not provided the tissues are consumed and the blood is impoverished. It is a rare condition in which a reserve of glycogen and fat is not stored in the system. On the other hand an excess of nitrogenous foods calls for a very active circulation and plenty of oxygen in the system.

It has been held that the vegetarian has a clearer brain, and, if this be true, it may be due to the fact that he is not eating too much and thus his system is not overloaded.

Experience, however, does not prove that he has greater mental, physical, and moral power and efficiency. One’s brain, in fasting, is at first clear and forceful, but the reason is unbalanced if the fast be too prolonged.

A complete diet may be selected without animal flesh, but including animal products of eggs, milk, cream, and butter, together with vegetables, fruits, cereals, and nuts, yet if the vegetable diet be selected the legumes, the whole of the grains, and nuts must be given their share in each day’s rations.

FOOTNOTES:

For table of weights see Appendix.

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