COMMON FOODS CLASSIFIED ---------------+-----------------+-------------+-------------- | Poor in | Rich in | Very rich in | Fat. | Fat. | Fat. ---------------+-----------------+-------------+-------------- Very high in | White of Eggs | | Protein | Cod Fish | | | Lean Beef | | | Chicken | | | Veal | | ---------------+-----------------+-------------+-------------- High in | Shell-fish | Most Fish | Protein | Skim Milk | Most Meats | | Lentils | Most Fowl | | Peas | Whole Egg | | Beans | Cheese | ---------------+-----------------+-------------+-------------- Moderate or | Most Vegetables | Peanuts | Fat Meats Deficient in | Bread | Milk | Yolk of Eggs Protein | Potatoes | Cream Soups | Most Nuts | Fruits | Most Pies | Cream | Sugar | Doughnuts | Butter ---------------+-----------------+-------------+-------------- The foods given in the uppermost compartment are those "very high" in protein (above 40 per cent. of their total calories, or food value, being protein). Those in the two compartments next below are merely "high" in protein (20 to 40 per cent.), while the lowest three compartments contain those "moderate or deficient" in protein (zero to 20 per cent.). The compartment farthest to the right contains a list of those foods "very rich in fat." The two compartments next to the left contain those "rich in fat," and the three compartments to the extreme left contain those "poor in fat." With reference to carbohydrates (starch or sugar), we can say that the foods in the lower left compartment are very rich in carbohydrate. Those in the two neighboring compartments (the one beginning "shell-fish" and the one beginning "peanuts") are moderate, and those in the remaining compartments are those poorest in carbohydrate. Thus, practically, the nearer the name of any food is to the upper corner of this triangular table, the more protein that food contains; the nearer it is to the right hand corner, the more fat; and the nearer to the remaining corner (lower left), the more carbohydrate (starch and sugar). [Sidenote: Ideal Food Proportions]