Part 51

Eggs, hen’s boiled One large egg 59 2.1 32 68 00 Eggs, hen’s whites Of six eggs 181 6.4 100 0 00 Eggs, hen’s yolks Two yolks 27 .94 17 83 00 Omelet 94 3.3 34 60 6 Soup, beef, av. 380 13. 69 14 17 Soup, bean, av. Very large plate 150 5.4 20 20 60 Soup, cream of celery Two plates 180 6.3 16 47 37 Consomme 830 29. 85 00 15 Clam chowder Two plates 230 8.25 17 18 65 Chocolate, bitter Half-a-square 16 .56 8 72 20 Cocoa 20 .69 17 53 30 Ice cream (Phila) Half serving 45 1.6 5 57 38 Ice cream (New York) Half serving 48 1.7 7 47 46

Tables Showing Average Height, Weight, Skin Surface and Food Units Required Daily With Very Light Exercise

BOYS

Age Height in Weight in Surface in Calories or Inches Pounds Square Feet Food Units 5 41.57 41.09 7.9 816.2 6 43.75 45.17 8.3 855.9 7 45.74 49.07 8.8 912.4 8 47.76 53.92 9.4 981.1 9 49.69 59.23 9.9 1,043.7 10 51.58 65.30 10.5 1,117.5 11 53.33 70.18 11.0 1,178.2 12 55.11 76.92 11.6 1,254.8 13 57.21 84.85 12.4 1,352.6 14 59.88 94.91 13.4 1,471.3

GIRLS

Age Height in Weight in Surface in Calories or Inches Pounds Square Feet Food Units 5 41.29 39.66 7.7 784.5 6 43.35 43.28 8.1 831.9 7 45.52 47.46 8.5 881.7 8 47.58 52.04 9.2 957.1 9 49.37 57.07 9.7 1,018.5 10 51.34 62.35 10.2 1,081.0 11 53.42 68.84 10.7 1,148.5 12 55.88 78.31 11.8 1,276.8

MEN Food Units Height Weight Surface in Calories Carbo- in In. in Pounds Square Ft. Proteids or Fats hydrates Total 61 131 15.92 197 591 1,182 1,970 62 133 16.06 200 600 1,200 2,000 63 136 16.27 204 612 1,224 2,040 64 140 16.55 210 630 1,260 2,100 65 143 16.76 215 645 1,290 2,150 66 147 17.06 221 663 1,326 2,210 67 152 17.40 228 684 1,368 2,280 68 157 17.76 236 708 1,416 2,360 69 162 18.12 243 729 1,458 2,430 70 167 18.48 251 753 1,506 2,510 71 173 18.91 260 780 1,560 2,600 72 179 19.34 269 807 1,614 2,690 73 185 19.89 278 834 1,668 2,780 74 192 20.33 288 864 1,728 2,880 75 200 20.88 300 900 1,800 3,000

WOMEN Food Units Height Weight Surface in Calories Carbo- in In. in Pounds Square Ft. Proteids or Fats hydrates Total 59 119 14.82 179 537 1,074 1,790 60 122 15.03 183 549 1,098 1,830 61 124 15.29 186 558 1,116 1,860 62 127 15.50 191 573 1,146 1,910 63 131 15.92 197 591 1,182 1,970 64 134 16.13 201 603 1,206 2,010 65 139 16.48 209 627 1,254 2,090 66 143 16.76 215 645 1,290 2,150 67 147 17.06 221 663 1,326 2,210 68 151 17.34 227 681 1,362 2,270 69 155 17.64 232 696 1,392 2,320 70 159 17.92 239 717 1,434 2,390

NOTE—With active exercise an increase of about 20 per cent total food units may be needed.

DIETARY CALCULATION WITH FOOD VALUES IN CALORIES PER OUNCE

Breakfast Proteids Fats Carbohydrates Total Gluten Gruel 5 oz. 23.5 1.0 30.0 Soft-Boiled Egg 26.3 41.9 Malt Honey 1 oz. 86.2 Creamed Potatoes 5 oz. 15.0 40.0 104.0 Zwieback 2 oz. 22.8 52.8 171.6 Pecans ¾ oz. 8.4 141.0 13.4 Apple 5 oz. 2.5 6.5 83.0 ————— ——————— —————— ————— 98.5 283.2 488.2 869.9

DIETARY CALCULATION WITH FOOD SERVED IN 100 CALORIES PORTIONS

Portions Dinner in serving Proteins Fats Carbohydrates Total French Soup ½ 10 20 20 Nut Sauce 1 29 55 16 Macaroni, Egg 1 15 59 26 Baked Potato 2 22 2 176 Cream Gravy ½ 5 33 12 Biscuit 1½ 20 2 128 Butter 1 1 99 Honey 2 200 Celery ¼ 4 21 Apple Juice ½ 50 ——— ——— ——— ——— ————— 10¼ 106 270 649 1,025

Hourly Outgo in Heat and Energy from the Human Body as Determined in the Respiration Calorimeter by the U. S. Dept. of Agriculture

Average (154 lbs) Calories Man at rest (asleep) 65 Sitting up (awake) 100 Light exercise 170 Moderate exercise 190 Severe exercise 450 Very severe exercise 600

FOOTNOTES:

The following receipts for fruit beverages are adapted from Practical Diatetics by Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.

“Nutrition and Diatetics” by Dr. W. S. Hall, D. Appleton & Co., New York.

Chemical Composition of American Food Materials, Atwater and Bryant, U. S. Department of Agricultural Bull. No. 28.

Experiments on Losses in Cooking Meats. (1900-03), Grindley, U. S. Department of Agricultural Bull. No. 141.

Laboratory number of specimen, as per Experiments on Losses in Cooking Meat.

Contents

Abnormal Conditions, diet in, 233-282

Absorption of foods, 78-80

Achlochlorhydria Achlorhydria, 248

Adolescence, diet in, 228

Aged, diet for, 231

Albuminoids, 66, 122