t A woman would require about two-thirds as much as a man ; a child about fourteen years about the same as a woman ; one about seven years, half as much as a man, and about four years a little less than that. The diet should vary with the season and climate ; we require less meat and fat during hot weather and in hot climates. It will also vary with occupation. Persons engaged in hard work not only require more food than those not so •engaged, but also the “ heat and energy producers ’’ must be in rather greater proportion. Growing persons require more food in proportion, as not only the daily waste has to be made up, but the growth of all parts of the body has to be provided for. * See Church on Food, fol. 52. "t See Newsholme and Scott’s "Domestic Economy,” fol. 37. / 18 Composition of Foods. 1. 2. 3. 4. Proportion of Proportion of strength-form- heat & energy Proportion Proportion Name of Food. ing (nitro- (carbonace- of salts, «&c., genous) sub- ous)producing contained each lb. stances in substance in in each lb. each lb. each lb. ozs. ozs. OZS. 1 OZS. Bacon... H 104 s 34 Pork 2i G4 7 Fat beef 24 44 4 Beef 3 14 4 114 Mutton 3 14 4 114 Lean pork Calves’ liver ... 34 1 4 114 3 4 4r 124 Tripe ... 14 44 — 13 Poultry 3 1. 4 124 Pigeon 34 4 4 124 Salt liemngs... 3 24 24 8 Eels 2 44 4 y.T 104 Salmon 34 2 Mackerel 0 2 4 104 Fresh herrings I5 1 1 a 13 Flounders 21 4 * 13 Milk 4 14 4 14 Cream.. 4 7A — n 144 Skim milk . . . 4 1 4 Cheese 44 4 5 s 5f Butter 14 \ , 14 Eggs Wheat n li IS 114 4 4 : US 24 Flour ... Wholemeal 14 12 X n 7 bread 14 1 " 1 4 Oatmeal 24 1 11s 4 I s Pearl barley ... 1 12.4 2> Rice ... H ! 124 — Maize ... 14 lU 4 i 2| Peas 84 4 Beans... 3} 8| 4 24 Lentils 4 94 1 ;f 2 Potatoes 4 34 i 12 Turnips 4 4 15 19 Name of Food. 1. Propor t on 0 .■strength-form- ing (nitro- genous) sub- stances in each lb. 2. Proportion of heat & energy {carbonace- ous)producing substance in each lb. 8. Proportion of salts,&c., contained in each lb. 4 Proportion of water in each lb. ozs. ozs. OZS. ozs. Carrots — 1 i 144 Parsnips f 2 :i 13 Onions i s — 14A Cabbage i 1 1 14i Seakale i i — 15 Marrow i — 15 Tomatoes 1 1 i 14i Celery . A X 15 Watercress ... 1 1 15 Cucumbers . . . 15 Apples — 1 — 14 Pears — 2 — 13 Gooseberries ... . — li r — 14 Grapes i 3 ( — 13 Plums IS s A 13^ Rhubarb i A- — 15 Figs (dried) ... Dates (without 1 11 3 stones) 1 lOi i 3J Bananas i 4 X 114 Walnuts 2 1 7 Nuts ... H Ci i 74 Cocoanuts 1 7 X 74 It must not be understood that in every case the above quantities are absolutely exact ; but they are sufficiently near for all practical purposes, and are given from Church’s “ Food, its Sources, Con- stituents, and Uses.” It must also be understood that the full amount of those food substances is not alvsrays converted into strength, energy, or warmth. Many circumstances prevent such a happy state of things being arrived at ; for it may be, first, that the digestive powers are weak, or there may be disease ; second, the food is not in proper proper tion, or it may have been eaten too quickly, and not

AI-modernized reading of the original text

t A woman would require about two-thirds as much as a man ; a child about fourteen years about the same as a woman ; one about seven years, half as much as a man, and about four years a little less than that. The diet should vary with the season and climate ; we require less meat and fat during hot weather and in hot climates. It will also vary with occupation. Persons engaged in hard work not only require more food than those not so •engaged, but also the “ heat and energy producers ’’ must be in rather greater proportion. Growing persons require more food in proportion, as not only the daily waste has to be made up, but the growth of all parts of the body has to be provided for. * See Church on Food, fol. 52. "t See Newsholme and Scott’s "Domestic Economy,” fol. 37. / Composition of Foods. Proportion of Proportion of strength-formheat & energy Proportion Proportion Name of Food. ing (nitro- (carbonaceof salts, «&c., genous) subous)producing contained each lb. stances in substance in in each lb. each lb. each lb. ozs. ozs. OZS. 1 OZS. Bacon... H s Pork G4 Fat beef Beef Mutton Lean pork Calves’ liver ... 4r Tripe ... — Poultry Pigeon Salt liemngs... Eels y.T Salmon Mackerel Fresh herrings a Flounders * Milk Cream.. 7A — n Skim milk . . . Cheese s 5f Butter \ , 14 Eggs Wheat n IS : US Flour ... Wholemeal n bread 1 " Oatmeal 1 11s I s Pearl barley ... 12.4 2> Rice ... H ! 124 — Maize ... lU i 2| Peas Beans... 3} 8| Lentils ;f Potatoes Turnips Name of Food. Propor t on 0 .■strength-forming (nitrogenous) substances in each lb. Proportion of heat & energy {carbonaceous)producing substance in each lb. Proportion of salts,&c., contained in each lb. Proportion of water in each lb. ozs. ozs. OZS. ozs. Carrots — Parsnips f :i Onions s — 14A Cabbage Seakale — Marrow — Tomatoes Celery . A Watercress ... Cucumbers . . . Apples — — Pears — — Gooseberries ... . — li r — Grapes 3 ( — Plums IS s A 13^ Rhubarb A- — Figs (dried) ... Dates (without stones) lOi 3J Bananas Walnuts Nuts ... H Cocoanuts It must not be understood that in every case the above quantities are absolutely exact ; but they are sufficiently near for all practical purposes, and are given from Church’s “ Food, its Sources, Constituents, and Uses.” It must also be understood that the full amount of those food substances is not always converted into strength, energy, or warmth. Many circumstances prevent such a happy state of things being arrived at ; for it may be, first, that the digestive powers are weak, or there may be disease ; second, the food is not in proportion, or it may have been eaten too quickly, and not

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