[C] Plain confectionery not containing nuts, fruit, or chocolate.
[D] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc The amount varies with the method of preparing the vegetables, and cannot be accurately estimated The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
[E] Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.
[F] Milk and shell.
[G] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.
CHAPTER XVII
DIETARY STUDIES
244. Object of Dietary Studies.βThe quantity of food which different families purchase varies between wide limits; a portion being lost mechanically in preparation and a still larger and more variable amount in the refuse and non-edible parts. If a record is made of all foods purchased and the waste and non-edible portions are deducted, the nutrients consumed by a family may be calculated by multiplying the weight of each food by the average composition. If such calculations be made, it will be found that in some families nearly a half pound per day of both protein and fat is consumed by adults, while in other families less than half of this amount is used. The object of dietary studies is to determine the source, cost, composition, and nutritive value of the foods consumed by different families; they also enable comparisons to be made of the amounts of nutrients purchased. Extensive dietary studies have been made by the United States Department of Agriculture, and the results have been published in various bulletins.[76]
245. Wide and Narrow Rations.βWhen the amount of carbohydrates in a ration is small in comparison with the protein, it is called a narrow ration,
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