ring peace gets weekly 15 lb. of bread, 3-3/10 lb. of meat,
2-1/2 lb. of haricot beans or other vegetables, with salt and pepper, and
1-3/4 oz. of brandy.

An Austrian under the same circumstances receives 13.9 lb. of bread, 1/2
lb. of flour and 3.3 lb. of meat.

The Russian conscript is allowed weekly:--

Black bread 7 lb.
Meat 7 lb.
Kvass (beer) 7.7 quarts.
Sour cabbage 24-1/2 gills = 122-1/2 oz.
Barley 24-1/2 gills = 122-1/2 oz.
Salts 10-1/2 oz.
Horse-radish 28 grains.
Pepper 28 grains.
Vinegar 5-1/2 gills = 26-1/2 oz.

DIETETICS, the science of diet, i.e. the food and nutrition of man in
health and disease (see NUTRITION). This article deals mainly with that
part of the subject which has to do with the composition and nutritive
values of foods and their adaptation to the use of people in health. The
principal topics considered are: (1) Food and its functions; (2)
Metabolism of matter and energy; (3) Composition of food materials; (4)
Digestibility of food; (5) Fuel value of food; (6) Food consumption; (7)
Quantities of nutrients needed; (8) Hygienic economy of food; (9)
Pecuniary economy of food.

1. _Food and its Functions._--For practical purposes, food may be
defined as that which, when taken into the body, may be utilized for the
formation and repair of body tissue, and the production of energy. More
specifically, food meets the requirements of the body in several ways.
It is used for the formation of the tissues and fluids of the body, and
for the restoration of losses of substance due to bodily activity. The
potential energy of the food is converted into heat or muscular work or
other forms of energy. In being thus utilized, food protects body
substance or previously acquired nutritive material from consumption.
When the amount of food taken into the body is in excess of immediate
needs, the surplus may be stored for future consumption.

Ordinary food materials, such as meat, fish, eggs, vegetables, &c.,
consist of inedible materials, or _refuse_, e.g. bone of meat and fish,
shell of eggs, rind and seed of vegetables; and _edible material_, as
flesh of meat and fish, white and yolk of eggs, wheat flour, &c. The
edible material is by no means a simple substance, but consists of
_water_, and some or all of the com