Tables Showing Average Height, Weight, Skin Surface and Food Units Required Daily With Very Light Exercise
NOTE—With active exercise an increase of about 20 per cent total food units may be needed.
NOTE—With active exercise an increase of about 20 per cent total food units may be needed.
DIETARY CALCULATION WITH FOOD VALUES INCALORIES PER OUNCE
DIETARY CALCULATION WITH FOOD SERVED IN 100CALORIES PORTIONS
Hourly Outgo in Heat and Energy from the Human Body asDetermined in the Respiration Calorimeter by theU. S. Dept. of Agriculture
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.
[14]The following receipts for fruit beverages are adapted from Practical Diatetics by Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.
[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.
[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.
[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.
[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.
[18]Laboratory number of specimen, as per Experiments on Losses in Cooking Meat.