| .60 | .77 | .06 | 4,585 |
| | | | | | | |
| Wheat bread |0 1-1/8| 10.67 | .76 | .13 | 5.57 | 12,421 |
| | | | | | | |
| Wheat flour |0 1-3/5| 7.64 | .67 | .07 | 5.63 | 12,110 |
| |0 1-1/2| 8.16 | .72 | .07 | 6.01 | 12,935 |
| | | | | | | |
| Oatmeal |0 1-2/5| 8.39 | 1.11 | .54 | 5.54 | 14,835 |
| |0 1-1/2| 8.16 | 1.08 | .53 | 5.39 | 14,430 |
| | | | | | | |
| Rice |0 1-3/4| 6.86 | .45 | .02 | 5.27 | 10,795 |
| | | | | | | |
| Potatoes |0 0-2/3| 18.00 | .25 | .02 | 2.70 | 5,605 |
| |0 0-1/2| 24.00 | .34 | .02 | 3.60 | 7,470 |
| | | | | | | |
| Beans | 0 2 | 6.00 | 1.05 | .10 | 3.47 | 8,960 |
| | | | | | | |
| Sugar | 1 3/4 | 6.86 | .. | .. | 6.86 | 12,760 |
+----------------------+-------+----------+--------+------+---------+---------+

The proper observance of the second rule mentioned requires information
regarding the demands of the body for food under different
circumstances. To supply this information is one purpose of the effort
to determine the so-called dietary standards mentioned above. It should
be observed, however, that these are generally more applicable to the
proper feeding of a group or class of people as a whole than for
particular individuals in this class. The needs of individuals will vary
largely from the average in accordance with the activity and
individuality. Moreover, it is neither necessary nor desirable for the
individual to follow any standard exactly from day to day. It is
requisite only that the average supply shall be sufficient to meet the
demands of the body during a given period.

The cooking of food and other modes of preparing it for consumption have
much to do with its nutritive value. Many materials which, owing to
their mechani