0.01 .... 0.08 160
Rice 2 0.01 .... 0.10 205
Bread 9 0.05 0.01 0.32 720
Sugar 1-1/2 .... .... 0.09 175
-- ---- ---- ---- ----
Totals 55 0.28 0.36 0.64 3205

_Calories Defined._--It should be explained that the term "calorie" is
one which has been adopted as a scientific expression for the fuel-value
of substances undergoing oxidation, and in this connection refers to the
heat-producing capacity of foods. The "calorie" is the amount of heat
required to raise the temperature of one gramme of water 1 deg.C. It has been
estimated that starches, sugars and albumins liberate during combustion
4.1 calories per gramme, while fats produce 9.3 calories. It will be
noted that in the tables just given the total number of calories is in
each instance somewhere in the neighborhood of 3,500, which is
considered to be about the number of heat units required by the average
man at moderate muscular work. The weight of the average woman being less
than that of the adult male, a reduction of about 20 per cent. from the
foregoing figures would approximate the amount of food required by the
former.

CHAPTER VI

BREAD AND ITS RELATIONS

At all times, and among all peoples, bread has been recognized as one of
the great staple articles of diet. Although its commonly quoted
designation, "the staff of life," would more appropriately belong to the
albumins, there can be no question that breads of one kind or another are
among the most wholesome and necessary of all food-substances. Not alone
is this true on account of the starch of which they are largely composed,
but they contain more or less vegetable albumin; it is thus seen that
bread is a mixture of the two most important food-stuffs, starch and
albumin, but the quantity of the latter is so small that an individual
would have to eat an enormous amount of the mixture to secure enough of
this ingredient to meet the needs of the body. For practical purposes,
then, we may regard bread as being starch.

Within recent years quacks have disseminated very widely throughout
this country the error that foods are more digestible when raw. It
was long ago demonstrated that pure albumins, of which eggs and
milk are the nearest natural examples amo