5. Sausage 4 0.03 0.11 .... 510 Codfish 14 0.07 .... .... 140 Butter 2 .... 0.11 .... 450 Milk, one pint 16 0.04 0.04 0.05 325 Beans 5 0.01 .... 0.18 505 Rice 2 0.01 .... 0.10 205 Potatoes 16 0.01 .... 0.23 420 Bread 9 0.04 0.01 0.28 640 Sugar 3 .... .... 0.19 345 -- ---- ---- ---- ---- Totals 71 0.27 0.28 1.03 3540 6. Beef 8 0.08 0.10 .... 560 Mackerel, salt 4 0.04 0.04 .... 230 Eggs, two 3 0.03 0.02 .... 135 Butter 2-1/2 .... 0.13 .... 565 Cheese 1 0.02 0.02 .... 130 Milk, one pint 16 0.04 0.04 0.05 325 Potatoes 8 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