An ingenious method of indicating food values, which promises to be of service in sanatoria and under other conditions where it is desirable to record or correct the diet of a large number of persons, has been devised recently by Professor Fisher.[79] The method aims to save labor, and is likewise designed to visualize the magnitude and proportions of the diet. The food is measured by calories instead of by weight, a “standard portion” of 100 large calories being the unit made use of. In carrying out the method, foods are served at table in “standard portions,” or multiples thereof. In the words of Fisher, the amount of milk served, for example, “instead of being a whole number of ounces, should be 4.9 ounces--the amount that contains 100 calories. This ‘standard portion’ constitutes about two-thirds of an ordinary glass of milk. Of the 100 calories which it contains 19 will be in the form of proteid, 52 in fat, and 29 in carbohydrate.” In the carrying out of this plan, it is evident that the weight of any food yielding 100 calories becomes a measure of the degree of concentration. From the standpoint of fuel value, olive oil is probably one of the most concentrated of foods, approximately one-third of an ounce containing 100 calories. The following table, taken from Fisher’s description of his method, will serve to show the amounts of several foods constituting a “standard portion,” and also the number of calories in the form of proteid, fat, and carbohydrate: [79] Irving Fisher: A new method for indicating food values. American Journal of Physiology, vol. 15, p. 417, 1906.