+-----------------------+-------------+--------+--------+--------+--------+ | Name of Food | Weight | | | | | | and “Portion” | containing |Proteid.| Fat. | Carbo- | Total. | | roughly estimated. |100 Calories.| | |hydrate.| | +-----------------------+------+------+--------+--------+--------+--------+ | |ounces|grams |calories|calories|calories|calories| |Almonds, a dozen | 0.53 | 15 | 13.0 | 77.0 | 10 | 100 | |Bananas, one large | 3.50 | 98 | 5.0 | 5.0 | 90 | 100 | |Bread, a large slice | 1.30 | 37 | 13.0 | 6.0 | 81 | 100 | |Butter, an ordinary pat| 0.44 | 13 | 0.5 | 99.5 | .. | 100 | |Eggs, one large | 2.10 | 60 | 32.0 | 68.0 | .. | 100 | |Oysters, a dozen | 6.80 | 190 | 49.0 | 22.0 | 29 | 100 | |Potatoes, one | 3.60 | 100 | 10.0 | 1.0 | 89 | 100 | |Whole milk, | | | | | | | | two-thirds glass | 4.90 | 140 | 19.0 | 52.0 | 29 | 100 | |Beef sirloin, | | | | | | | | a small piece | 1.40 | 40 | 31.0 | 69.0 | .. | 100 | |Sugar, five teaspoons | 0.86 | 24 | .... | .... | 100 | 100 | +-----------------------+------+------+--------+--------+--------+--------+ Obviously, to make use of the “calories per cent” method a table such as the above, covering all common foodstuffs and showing the weight of each food constituting a standard portion, together with the calories of proteid, fat, and carbohydrate in this portion, is necessary. The chief advantage of the method, however, is that it lends itself readily to geometrical representation and affords an easy means of determining the constituents of combinations of different foods by use of a simple mechanism, for a description of which reference must be made to the original paper.