Heat Value of Food. — A calorie*" is the unit of measure
in determining quantity of heat. It is used in designating
the fuel value of a food, or the amount of heat that a
given quantity of the food will produce in the body.
1 pound of protein yields 1820 calories.
1 pound of carbohydrates yields 1820 calories.
1 pound of fat yields 4084 calories, or 23^ times as
many calories as carbohydrates.
♦The heat necessary to raise the temperature of 1 pound of water 4°F. equals
1 calorie.
—20
306 DOMESTIC SCIENCE
The standard requirement per day has been estimated
as follows: —
Man at light work 2450 to 2800 calories
Man at moderate muscular work 2800 to 3150 calories
Man at hard muscular work 3150 to 4200 calories
Man at rest 2100 to 2450 calories
A woman, .8 as much as a man
Since protein foods are indispensable in the building
of muscular tissue, fats and carbohydrates should be sup-
plied in the right proportion and quantity, so that the
proteins will not be utilized as fuel. Fats and carbohy-
drates are more abundant and cheaper foods for fuel, and
when oxidized leave waste substances that are easily elim-
inated from the body. Protein consumed for energy
leaves a nitrogenous waste which necessitates additional
work on the part of the excretory organs.
The nutritive ratio of foods is the proper ratio in which
digestible protein should be taken in relation to the diges-
tible fats and carbohydrates, so as to secure a diet which
will produce the greatest efficiency at the least cost and
waste. The nutritive ratio has been estimated by Atwater
to be 1 : 63/2> or 1 part protein to 63^ parts carbohydrates.
The best proportion of fat to carbohydrates is 1: 23/^; that
is, 2J4 times as much carbohydrate as fat.
Standard dietaries can be worked out from any table
of food materials (as given in Farmers' Bulletin 142, of
the U. S. Department of Agriculture) showing the percen-
tage of nutrients and calorie equivalents, by keeping in
mind the relation of protein to carbohydrates plus the fat
reduced to carbohydrate values.
Substitution of one food for another will be necessary
to keep the nutritive ratio correct, and with a little practice
and experience in working out a few dietaries, one obtains
a better knowledge of food compositions than in any other
PLANNING MENUS
307
way. Dietaries are made for an entire day or week, since
it is not practical or necessary to have each meal balance.
In some cases several days may not average up, but at
least every week should meet the standard requirement.
Showing Nutrients and Energy of Digestible Portions of
SOME Common Foods
1
0)
h
13
— 3
D igestiblc
nutrients
Kind of food materials
a
'B
2
a.
1
1
1
1
o
.a
CO
<
I
3
ANIMAL FOOD
Beef, fresh:
Chuck, ribs
Per
cent.
16.3
13.3
20.8
7.2
16.4
4.7
3.4
14.2
18.4
16
19.7
10.7
7.7
13.6
Per
cent.
52.6
52.5
43.8
60.7
56.8
53.7
68.3
60.1
51.2
42
41.8
48
17.4
34.8
7.9
47.1
42.4
5S .^
Per
cent.
1.4
1.6
1.8
1.4
1.2
4.5
1.2
1.1
1.4
2
1.8
1.9
4.4
3.1
5.4
1.2
1.6
.5
.7
.6
5.1
1.9
1.1
.5
.3
1.1
4.9
Per
cent.
15
15.6
13.5
18.4
15.9
25.6
19.5
15
14.6
13.1
13
13.1
8.8
13.8
1.8
13.3
15.6
10.8
9.9
5.8
15.5
21.1
12.7
3.2
3.3
2.4
1
Per
cent.
14.3
16.6
20
12.2
9.3
6.6
7.1
7.5
14
26.9
23
24.6
59.1
31.7
81.9
11.7
17.5
.2
4
1.2
.4
11.5
8.8
3.8
.3
17.6
80.8
Per
cent.
3.3
5
Page 129
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Heat Value of Food. — A calorie*" is the unit of measure
in determining quantity of heat. It is used in designating
the fuel value of a food, or the amount of heat that a
given quantity of the food will produce in the body.
1 pound of protein yields 1820 calories.
1 pound of carbohydrates yields 1820 calories.
1 pound of fat yields 4084 calories, or 23^ times as
many calories as carbohydrates.
♦The heat necessary to raise the temperature of 1 pound of water 4°F. equals
1 calorie.
—20
306 DOMESTIC SCIENCE
The standard requirement per day has been estimated
as follows: —
Man at light work 2450 to 2800 calories
Man at moderate muscular work 2800 to 3150 calories
Man at hard muscular work 3150 to 4200 calories
Man at rest 2100 to 2450 calories
A woman, .8 as much as a man
Since protein foods are indispensable in the building
of muscular tissue, fats and carbohydrates should be sup-
plied in the right proportion and quantity, so that the
proteins will not be utilized as fuel. Fats and carbohy-
drates are more abundant and cheaper foods for fuel, and
when oxidized leave waste substances that are easily elim-
inated from the body. Protein consumed for energy
leaves a nitrogenous waste which necessitates additional
work on the part of the excretory organs.
The nutritive ratio of foods is the proper ratio in which
digestible protein should be taken in relation to the diges-
tible fats and carbohydrates, so as to secure a diet which
will produce the greatest efficiency at the least cost and
waste. The nutritive ratio has been estimated by Atwater
to be 1 : 63/2> or 1 part protein to 63^ parts carbohydrates.
The best proportion of fat to carbohydrates is 1: 23/^; that
is, 2J4 times as much carbohydrate as fat.
Standard dietaries can be worked out from any table
of food materials (as given in Farmers' Bulletin 142, of
the U. S. Department of Agriculture) showing the percen-
tage of nutrients and calorie equivalents, by keeping in
mind the relation of protein to carbohydrates plus the fat
reduced to carbohydrate values.
Substitution of one food for another will be necessary
to keep the nutritive ratio correct, and with a little practice
and experience in working out a few dietaries, one obtains
a better knowledge of food compositions than in any other
PLANNING MENUS
307
way. Dietaries are made for an entire day or week, since
it is not practical or necessary to have each meal balance.
In some cases several days may not average up, but at
least every week should meet the standard requirement.
Showing Nutrients and Energy of Digestible Portions of
SOME Common Foods
1
0)
h
13
— 3
D igestiblc
nutrients
Kind of food materials
a
'B
2
a.
1
1
1
1
o
.a
CO
<
I
3
ANIMAL FOOD
Beef, fresh:
Chuck, ribs
Per
cent.
16.3
13.3
20.8
7.2
16.4
4.7
3.4
14.2
18.4
16
19.7
10.7
7.7
13.6
Per
cent.
52.6
52.5
43.8
60.7
56.8
53.7
68.3
60.1
51.2
42
41.8
48
17.4
34.8
7.9
47.1
42.4
5S .^
Per
cent.
1.4
1.6
1.8
1.4
1.2
4.5
1.2
1.1
1.4
2
1.8
1.9
4.4
3.1
5.4
1.2
1.6
.5
.7
.6
5.1
1.9
1.1
.5
.3
1.1
4.9
Per
cent.
15
15.6
13.5
18.4
15.9
25.6
19.5
15
14.6
13.1
13
13.1
8.8
13.8
1.8
13.3
15.6
10.8
9.9
5.8
15.5
21.1
12.7
3.2
3.3
2.4
1
Per
cent.
14.3
16.6
20
12.2
9.3
6.6
7.1
7.5
14
26.9
23
24.6
59.1
31.7
81.9
11.7
17.5
.2
4
1.2
.4
11.5
8.8
3.8
.3
17.6
80.8
Per
cent.
3.3
5