(1) (2) ┌────────────────────┬────────────────┬────────────────┐ │ │AVERAGE OF ABOVE│ HUTCHISON. │ │ │THREE DIETARIES.│ │ │ ├────────────────┼────────────────┤ │_Proteid_ │ 4-2∕5 │ 4-2∕5 │ │_Fat_ │ 2-1∕2 │ 1-4∕5 │ │_Carbohydrate_ │ 18 │ 17-3∕5 │ ├────────────────────├────────────────┼────────────────┤ │_Ounces of dry food_│ 24-9∕10 │ 23-4∕5 │ └────────────────────┴────────────────┴────────────────┘ The chief point of divergence in the above standard dietaries is in the relative proportion of carbohydrate and fat. Probably the correct proportion between these is as 1 to 10; but it will vary according to climate and other circumstances. Detailed examination of a large number of dietaries shows that the amount of daily proteid should be about 125 grammes, or 4-2∕5 ozs. This is contained in 20 eggs, or in 18 oz. _i.e._ about 4½ ordinary platesful of cooked meat. It must be noted that the 23-24 oz. of food given above as the standard daily amount represents dry food. This represents 40 oz. or nearly 3 lbs. of ordinary food. The following example by Waller, gives a rather liberal standard English diet, for a man doing a moderate amount of muscular work. CARBON. NITROGEN. _Foundation_: 1 lb. bread 117 5.5 1∕2 lb. meat 34 7.5 1∕4 lb. meat 84 — _Accessories_: 1 lb. potatoes 45 1.3 1∕2 pint milk 20 1.7 1∕4 lb. eggs 15 2.0 1∕8 lb. cheese 20 3.0 ——— ———— Total 335 21 grammes. This divided up into meals works out roughly as follows (Hutchison):— {Two slices of thick bread and butter. Breakfast {Two eggs. {One plateful of potato soup. Dinner {A large helping of meat with some fat. {Four moderate sized potatoes. {One slice of thick bread and butter. Tea A glass of milk and two slices of thick bread and butter. Supper Two slices of thick bread and butter and 2 oz. of cheese. From the preceding data, practical problems as to dietaries are easily solved. Thus if it be required to find _how much oatmeal, milk, and butter would be required to give a sufficient quantity of albuminoids, fats, and carbohydrates to an adult male_, the calculation may be based on the figures in the table on p. 32, or the following figures may, for the sake of convenient calculation, be taken as representing the percentage amount of each of these chief food principles contained in the foods named:—