f different nutrients in well-known foods.

*Food Supply to the Table.*--The main problem in supplying the daily bill
of fare is that of securing through the different food materials the
requisite amounts of proteids, carbohydrates, and fats. In this matter a
table showing the composition of foods can be used to great advantage.
Consulting the table on page 126, it is seen that large per cents of
proteids are supplied by lean meat, eggs, cheese, beans, peas, peanuts,
and oatmeal, while fat is in excess in fat meat, butter, and nuts (Fig.
61). Carbohydrates are supplied in abundance by potatoes, rice, corn,
sugar, and molasses. The different cereals also contain a large percentage
of carbohydrates in the form of starch.

TABLE I. THE COMPOSITION OF
FOOD MATERIALS(54)
Food Water Solids Proteid Fat Carbohydrates Mineral Heat
Materials Matter Value of
One
Pound
Animal Per cent Per cent Per cent Per cent Per cent Per cent Calories(55)
foods,
edible
portion
Beef: 63.9 36.1 19.5 15.6 ... 1 1020
Shoulder
Rib 48.1 51.9 15.4 35.6 ... .9 1790
Sirloin 60 40 18.5 20.5 ... 1 1210
Round 68.2 31.8 20.5 10.1 ... 1.2 805
Veal: 68.8 31.2 20.2 9.8 ... ... 790
Shoulder
Mutton: 61.8 38.2 18.3 19 ... .9 1140
Leg
Loin 49.3 50.7 15 35 ... .7 1755
Pork: 50.3 49.7 16 32.8 ... .9 1680
Shoulder
Ham, 41.5 58.5 16.7 39.1 ... 2.7 1960
salted,
smoked
Fat, 12.1 87.9 .9 82.8 ... 4.2 3510
salted
Sausage: 41.5 58.8 13.8 42.8 ... 2.2 2065
Pork
Bologna 62.4 37.6 18.8 42.8 ... 3