it is generally
believed that they subserve much the same end in the economy; by
undergoing chemical change they furnish energy (heat and muscular force)
and are undoubtedly largely responsible for the formation of the fats of
the body. While there is some evidence that under certain conditions
alcohol may be a food, its value is certainly very small, and it is not
of sufficient importance to be considered in this connection. The ideal
diet then for a healthy man is a proper proportion of nitrogenous
(albuminous) food, along with a reasonable portion of fats, starches and
sugars. Professors Voight and Atwater have calculated the following
table, which fairly represents the amount of proteids, fats and
carbohydrates that should compose the rations for twenty-four hours for
the ordinary adult male.

ADULT MALE OF AVERAGE WEIGHT.

At Rest. Moderate Labor. Severe Labor.
Proteids 110 grammes 118 grammes 145 grammes.
Fats 50 " 50 " 100 "
Carbohydrates 450 " 500 " 500 "

The tables that follow, which were arranged by Hutchinson, give a very
good idea of the generally accepted views as to the relative quantities
of the different foods that are thought necessary for the average adult
engaged in ordinary muscular work:--

Fuel
Food Materials. Amount. Albumins. Fats. Starches. Value.
1. Ozs. Lbs. Lbs. Lbs. Calories.
Beef, round st'k 13 0.14 0.12 .... 695
Butter 3 .... 0.16 .... 680
Potatoes 6 0.02 .... 0.15 320
Bread 22 0.12 0.02 0.75 1760
-- ---- ---- ---- ----
Totals 44 0.28 0.30 0.90 3455

2.
Pork, salt 4 .... 0.21 .... 880
Butter 2 .... 0.11 .... 450
Beans 16 0.23 0.02 0.59 1615
Bread 8 0.04 0.01 0.28 640
-- ---- ---- ---- ----
Totals 30 0.27 0.35 0.87 3585

3.
Beef, neck 10 0.10 0.09 .... 5