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Foods; nutrition and digestion

Chapter 37: FOOTNOTES:
By Susanna Cocroft
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Health & MedicineNutrition

About This Book

A practical manual on human nutrition that explains how foods build blood and body, outlines the chemical and physiological processes of digestion, and presents dietetic principles for varying needs. It classifies foods, supplies tables of food values and sample menus, and offers guidance on preparation, mastication, meal timing, exercise, and remedial regimens to correct specific bodily conditions. Emphasis is placed on forming sound eating habits, economizing digestive effort, and using scientific knowledge of food composition to maintain health and prevent disease.

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
Height Weight Surface in Calories or Food Units
in In. in Pounds Square Ft. Proteids Fats Carbohydrates 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
Height Weight Surface in Calories or Food Units
in In. in Pounds Square Ft. Proteids Fats Carbohydrates 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

Dinner Portions
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:

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

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

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

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

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