CHAPTER XI.

FLUIDS.

Apple Barley Water, 133

Albumen Water, 133

Almond Milk, 134

Bean Tea, 136

Coffee, 135

Cocoa, 135

Cocoa Shells, 136

Egg Wine, 135

Fruit Lemonade, 134

Flaxseed Tea, 133

Irish Moss, 133

Lemon Whey, 133

Lemonade with Egg, 134

Milk Eggnog, 134

Pea and Lentil Tea, 136

Raw Green Pea Juice, 133

Strawberry Milk, 134

Tea, 135

Water Eggnog, 133

Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture.

TABLE I.--_Average composition of common American food products._

+--------+-------+---------+-----+---------+-----+---------- | | | | | | | =Fuel= =Food Materials (As Purchased)= |=Refuse=|=Water=|=Protein=|=Fat=| =Carbohydrates= |=Ash=| =Value= | | | | || | =per lb.= -------------------------------------+--------+-------+---------+-----+---------+-----+---------- =Animal Food.= | | | | | | | | % | % | % | % | % | % |=Calories= Beef, fresh: | | | | | | | Chuck ribs | 16.3| 52.6 | 15.5 | 15.0| -- | 0.8 | 910 Flank | 10.2| 54.0 | 17.0 | 19.0| -- | .7 | 1,105 Loin | 13.3| 52.5 | 16.1 | 17.5| -- | .9 | 1,025 Porterhouse steak | 12.7| 52.4 | 19.1 | 17.9| -- | .8 | 1,100 Sirloin steak | 12.8| 54.0 | 16.5 | 16.1| -- | .9 | 975 Neck | 27.6| 45.9 | 14.5 | 11.9| -- | .7 | 1,165 Ribs | 20.8| 43.8 | 13.9 | 21.2| -- | .7 | 1,135 Rib rolls | -- | 63.9 | 19.8 | 16.7| -- | .9 | 1,055 Round | 7.2| 60.7 | 19.0 | 12.8| -- | 1.0 | 890 Rump | 20.7| 45.0 | 13.8 | 20.2| -- | .7 | 1,090 Shank, fore | 36.9| 42.9 | 12.8 | 7.3| -- | .6 | 545 Shoulder and clod | 16.4| 56.8 | 16.4 | 9.8| -- | .9 | 715 Fore quarter | 18.7| 49.1 | 14.5 | 17.5| -- | .7 | 995 Hind quarter | 15.7| 50.4 | 15.4 | 18.3| -- | .7 | 1,045 Beef, corned, canned, pickled, | | | | | | | and dried: | | | | | | | Corned beef | 8.4| 49.2 | 14.3 | 23.8| -- | 4.6 | 1,245 Tongue, pickled | 6.0| 58.9 | 11.9 | 19.2| -- | 4.3 | 1,010 Dried, salted, and smoked | 4.7| 53.7 | 26.4 | 6.9| -- | 8.9 | 790 Canned boiled beef | -- | 51.8 | 25.5 | 22.5| -- | 1.3 | 1,410 Canned corned beef | -- | 51.8 | 26.3 | 18.7| -- | 4.0 | 1,270 Veal: | | | | | | | Breast | 21.3| 52.0 | 15.4 | 11.0| -- | .8 | 745 Leg | 14.2| 60.1 | 15.5 | 7.9| -- | .9 | 625 Leg cutlets | 3.4| 68.3 | 20.1 | 7.5| -- | 1.0 | 695 Fore quarter | 24.5| 54.2 | 15.1 | 6.0| -- | .7 | 535 Hind quarter | 20.7| 56.2 | 16.2 | 6.6| -- | .8 | 580 Mutton: | | | | | | | Flank | 9.9| 39.0 | 13.8 | 36.9| -- | .6 | 1,770 Leg, hind | 18.4| 51.2 | 15.1 | 14.7| -- | .8 | 890 Loin chops | 16.0| 42.0 | 13.5 | 28.3| -- | .7 | 1,415 Fore quarter | 21.2| 41.6 | 12.3 | 24.5| -- | .7 | 1,235 Hind quarter, without tallow | 17.2| 45.4 | 13.8 | 23.2| -- | .7 | 1,210 Lamb: | | | | | | | Breast | 19.1| 45.5 | 15.4 | 19.1| -- | .8 | 1,075 Leg, hind | 17.4| 52.9 | 15.9 | 13.6| -- | .9 | 860 Pork, fresh: | | | | | | | Ham | 10.7| 48.0 | 13.5 | 25.9| -- | .8 | 1,320 Loin chops | 19.7| 41.8 | 13.4 | 24.2| -- | .8 | 1,245 Shoulder | 12.4| 44.9 | 12.0 | 29.8| -- | .7 | 1,450 Tenderloin | -- | 66.5 | 18.9 | 13.0| -- | 1.0 | 895 Pork, salted, cured, and pickled: | | | | | | | Ham, smoked | 13.6| 34.8 | 14.2 | 33.4| -- | 4.2 | 1,635 Shoulder, smoked | 18.2| 36.8 | 13.0 | 26.6| -- | 5.5 | 1,335 Salt pork | -- | 7.9 | 1.9 | 86.2| -- | 3.9 | 3,555 Bacon, smoked | 7.7| 17.4 | 9.1 | 62.2| -- | 4.1 | 2,715 Sausage: | | | | | | | Bologna | 3.3| 55.2 | 18.2 | 19.7| -- | 3.8 | 1,155 Pork | -- | 39.8 | 13.0 | 44.2| 1.1 | 2.2 | 2,075 Frankfort | -- | 57.2 | 19.6 | 18.6| 1.1 | 3.4 | 1,155 Soups: | | | | | | | Celery, cream of | -- | 88.6 | 2.1 | 2.8| 5.0 | 1.5 | 235 Beef | -- | 92.9 | 4.4 | .4| 1.1 | 1.2 | 120 Meat stew | -- | 84.5 | 4.6 | 4.3| 5.5 | 1.1 | 365 Tomato | -- | 90.0 | 1.8 | 1.1| 5.6 | 1.5 | 185 Poultry: | | | | | | | Chicken, broilers | 41.6| 43.7 | 12.8 | 1.4| -- | .7 | 305 Fowls | 25.9| 47.1 | 13.7 | 12.3| -- | .7 | 765 Goose | 17.6| 38.5 | 13.4 | 29.8| -- | .7 | 1,475 Turkey | 22.7| 42.4 | 16.1 | 18.4| -- | .8 | 1,060 Fish: | | | | | | | Cod, dressed | 29.9| 58.5 | 11.1 | .2| -- | .8 | 220 Halibut, steaks or sections | 17.7| 61.9 | 15.3 | 4.4| -- | .9 | 475 Mackerel, whole | 44.7| 40.4 | 10.2 | 4.2| -- | .7 | 370 Perch, yellow, dressed | 35.1| 50.7 | 12.8 | .7| -- | .9 | 275 Shad, whole | 50.1| 35.2 | 9.4 | 4.8| -- | .7 | 880 Shad, roe | -- | 71.2 | 20.9 | 3.8| 2.6 | 1.5 | 600 Fish, preserved: | | | | | | | Cod, salt | 24.9| 40.2 | 16.0 | .4| -- |18.5 | 325 Herring, smoked | 44.4| 19.2 | 20.5 | 8.8| -- | 7.4 | 755 Fish, canned: | | | | | | | Salmon | -- | 68.5 | 21.8 | 12.1| -- | 2.6 | 915 Sardines | [1]5.0| 53.6 | 23.7 | 12.1| -- | 5.3 | 950 Shellfish: | | | | | | | Oysters, “solids” | -- | 88.3 | 6.0 | 1.3| 3.3 | 1.1 | 225 Clams | -- | 80.8 | 10.6 | 1.1| 5.2 | 2.3 | 340 Crabs | 52.4| 36.7 | 7.9 | .9| .6 | 1.5 | 200 Lobsters | 61.7| 30.7 | 5.9 | .7| .2 | .8 | 145 Eggs: Hens’ eggs | [2]11.2| 65.5 | 13.1 | 9.3| -- | 0.9 | 685 Dairy products, etc.: | | | | | | | Butter | -- | 11.0 | 1.0 | 85.0| -- | 3.0 | 3,410 Whole milk | -- | 87.0 | 3.3 | 4.0| 5.0 | .7 | 310 Skim milk | -- | 90.5 | 3.4 | .3| 5.1 | .7 | 165 Buttermilk | -- | 91.0 | 3.0 | .5| 4.8 | .7 | 160 Condensed milk | -- | 26.9 | 8.8 | 8.3| 54.1 | 1.9 | 1,480 Cream | -- | 74.0 | 2.5 | 18.5| 4.5 | .5 | 865 Cheese, Cheddar | -- | 27.4 | 27.7 | 36.8| 4.1 | 4.0 | 2,075 Cheese, full cream | -- | 34.2 | 25.9 | 33.7| 2.7 | 3.8 | 1,885 | | | | | | | =Vegetable Food.= | | | | | | | | | | | | | | Flour, meal, etc.: | | | | | | | Entire-wheat flour | -- | 11.4 | 13.8 | 1.9| 71.9 | 1.0 | 1,650 Graham flour | -- | 11.3 | 13.3 | 2.2| 71.4 | 1.8 | 1,645 Wheat flour, patent roller process | | | | | | | High-grade and medium | -- | 12.0 | 11.4 | 1.0| 75.1 | .5 | 1,635 Low grade | -- | 12.0 | 14.0 | 1.9| 71.2 | .9 | 1,640 Macaroni, vermicelli, etc.: | -- | 10.3 | 13.4 | .9| 74.1 | 1.3 | 1,645 Wheat breakfast food | -- | 9.6 | 12.1 | 1.8| 75.2 | 1.3 | 1,680 Buckwheat flour | -- | 13.6 | 6.4 | 1.2| 77.9 | .9 | 1,605 Rye flour | -- | 12.9 | 6.8 | .9| 78.7 | .7 | 1,620 Corn meal | -- | 12.5 | 9.2 | 1.9| 75.4 | 1.0 | 1,685 Oat breakfast food | -- | 7.7 | 16.7 | 7.3| 66.2 | 2.1 | 1,800 Rice | -- | 12.3 | 8.0 | .3| 79.0 | .4 | 1,620 Tapioca | -- | 11.4 | .4 | .1| 88.0 | .1 | 1,650 Starch | -- | -- | -- | -- | 90.0 | -- | 1,675 Bread, pastry, etc.: | | | | | | | White bread | -- | 35.3 | 9.2 | 1.3| 53.1 | 1.1 | 1,200 Brown bread | -- | 43.6 | 5.4 | 1.8| 47.1 | 2.1 | 1,040 Graham bread | -- | 35.7 | 8.9 | 1.8| 52.1 | 1.5 | 1,195 Whole-wheat bread | -- | 38.4 | 9.7 | .9| 49.7 | 1.3 | 1,130 Rye bread | -- | 35.7 | 9.0 | .6| 53.2 | 1.5 | 1,170 Cake | -- | 19.9 | 6.3 | 9.0| 63.3 | 1.5 | 1,630 Cream crackers | -- | 6.8 | 9.7 | 12.1| 69.7 | 1.7 | 1,925 Oyster crackers | -- | 4.8 | 11.3 | 10.5| 70.5 | 2.9 | 1,910 Soda crackers | -- | 5.9 | 9.8 | 9.1| 73.1 | 2.1 | 1,875 Sugars, etc.: | | | | | | | Molasses | -- | -- | -- | -- | 70.0 | -- | 1,225 Candy[3] | -- | -- | -- | -- | 96.0 | -- | 1,680 Honey | -- | -- | -- | -- | 81.0 | -- | 1,420 Sugar, granulated | -- | -- | -- | -- | 100.0 | -- | 1,750 Maple sirup | -- | -- | -- | -- | 71.4 | -- | 1,250 Vegetable:[4] | | | | | | | Beans, dried | -- | 12.6 | 22.5 | 1.8| 59.6 | 3.5 | 1,520 Beans, Lima, shelled | -- | 68.5 | 7.1 | .7| 22.0 | 1.7 | 540 Beans, string | 7.0| 83.0 | 2.1 | .3| 6.9 | .7 | 170 Beets | 20.0| 70.0 | 1.3 | .1| 7.7 | .9 | 160 Cabbage | 15.0| 77.7 | 1.4 | .2| 4.8 | .9 | 115 Celery | 20.0| 75.6 | .9 | .1| 2.6 | .8 | 65 Corn, green (sweet) edible portion | -- | 75.4 | 3.1 | 1.1| 19.7 | .7 | 440 Cucumbers | 15.0| 81.1 | .7 | .2| 2.6 | .4 | 65 Lettuce | 15.0| 80.5 | 1.0 | .2| 2.5 | .8 | 65 Mushrooms | -- | 88.1 | 3.5 | .4| 6.8 | 1.2 | 185 Onions | 10.0| 79.8 | 1.4 | .3| 8.9 | .5 | 190 Parsnips | 20.0| 66.4 | 1.3 | .4| 10.8 | 1.1 | 230 Peas (Pisum sativum), dried | -- | 9.5 | 24.6 | 1.0| 62.0 | 2.9 | 1,565 Peas (Pisum sativum), shelled | -- | 74.6 | 7.0 | .5| 16.9 | 1.0 | 440 Cowpeas, dried | -- | 13.0 | 21.4 | 1.4| 60.8 | 3.4 | 1,505 Potatoes | 20.0| 62.6 | 1.8 | .1| 14.7 | .8 | 295 Rhubarb | 40.0| 56.6 | .4 | .4| 2.2 | .4 | 60 Sweet potatoes | 20.0| 55.2 | 1.4 | .6| 21.9 | .9 | 440 Spinach | -- | 92.3 | 2.1 | .3| 3.2 | 2.1 | 95 Squash | 50.0| 44.2 | .7 | .2| 4.5 | .4 | 100 Tomatoes | -- | 94.3 | .9 | .4| 3.9 | .5 | 100 Turnips | 30.0| 62.7 | .9 | .1| 5.7 | .6 | 120 Vegetables, canned: | | | | | | | Baked beans | -- | 68.9 | 6.9 | 2.5| 19.6 | 2.1 | 555 Peas (Pisum sativum), green | -- | 85.3 | 3.6 | .2| 9.8 | 1.1 | 235 Corn, green | -- | 76.1 | 2.8 | 1.2| 19.0 | .9 | 430 Succotash | -- | 75.9 | 3.6 | 1.0| 18.6 | .9 | 425 Tomatoes | -- | 94.0 | 1.2 | .2| 4.0 | .6 | 95 Fruits, berries, etc., fresh:[5] | | | | | | | Apples | 25.0| 63.3 | 0.3 | 0.3| 10.8 | 0.3 | 190 Bananas | 35.0| 48.9 | .8 | .4| 14.3 | .6 | 260 Grapes | 25.0| 58.0 | 1.0 | 1.2| 14.4 | .4 | 295 Lemons | 30.0| 62.5 | .7 | .5| 5.9 | .4 | 125 Muskmelons | 50.0| 44.8 | .3 | -- | 4.6 | .3 | 80 Oranges | 27.0| 63.4 | .6 | .1| 8.5 | .4 | 150 Pears | 10.0| 76.0 | .5 | .4| 12.7 | .4 | 230 Persimmons, edible portion | -- | 66.1 | .8 | .7| 31.5 | .9 | 550 Raspberries | -- | 85.8 | 1.0 | -- | 12.6 | .6 | 220 Strawberries | 5.0| 85.9 | .9 | .6| 7.0 | .6 | 150 Watermelons | 59.4| 37.5 | .2 | .1| 2.7 | .1 | 50 Fruits, dried: | | | | | | | Apples | -- | 28.1 | 1.6 | 2.2| 66.1 | 2.0 | 1,185 Apricots | -- | 29.4 | 4.7 | 1.0| 62.5 | 2.4 | 1,125 Dates | 10.0| 13.8 | 1.9 | 2.5| 70.6 | 1.2 | 1,275 Figs | -- | 18.8 | 4.3 | .3| 74.2 | 2.4 | 1,280 Raisins | 10.0| 13.1 | 2.3 | 3.0| 68.5 | 3.1 | 1,265 Nuts: | | | | | | | Almonds | 45.0| 2.7 | 11.5 | 30.2| 9.5 | 1.1 | 1,515 Brazil nuts | 49.6| 2.6 | 8.6 | 33.7| 3.5 | 2.0 | 1,485 Butternuts | 86.4| .6 | 3.8 | 8.3| .5 | .4 | 385 Chestnuts, fresh | 16.0| 37.8 | 5.2 | 4.5| 35.4 | 1.1 | 915 Chestnuts, dried | 24.0| 4.5 | 8.1 | 5.3| 56.4 | 1.7 | 1,385 Cocoanuts |[6]148.8| 7.2 | 2.9 | 25.9| 14.3 | .9 | 1,295 Cocoanuts, prepared | -- | 3.5 | 6.3 | 57.4| 31.5 | 1.3 | 2,865 Filberts | 52.1| 1.8 | 7.5 | 31.3| 6.2 | 1.1 | 1,430 Hickory nuts | 62.2| 1.4 | 5.8 | 25.5| 4.3 | .8 | 1,145 Pecans, polished | 53.2| 1.4 | 5.2 | 33.3| 6.2 | .7 | 1,465 Peanuts | 24.5| 6.9 | 19.5 | 29.1| 18.5 | 1.5 | 1,775 Pinon (Pinus edulis) | 40.6| 2.0 | 8.7 | 36.8| 10.2 | 1.7 | 1,730 Walnuts, black | 74.1| .6 | 7.2 | 14.6| 3.0 | .5 | 730 Walnuts, English | 58.1| 1.0 | 6.9 | 26.6| 6.8 | .6 | 1,250 Miscellaneous: | | | | | | | Chocolate | -- | 5.9 | 12.9 | 48.7| 30.3 | 2.2 | 2,625 Cocoa, powdered | -- | 4.6 | 21.6 | 28.9| 37.7 | 7.2 | 2,160 Cereal coffee infusion (1 part | | | | | | | boiled in 20 parts water)[7] | -- | 98.2 | .2 | -- | 1.4 | .2 | 30

[1] Refuse, oil.

[2] Refuse, shell.

[3] Plain confectionery not containing nuts, fruit, or chocolate.

[4] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.

[5] Fruits contain a certain proportion of inedible materials, as skins, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.

[6] Milk and shell.

[7] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.

TABLE II.--_Food consumption of persons in different circumstances, and proposed dietary standards._

(Quantities per man per day.)

+-----------------------+-----------------------+------+---------- =No. of= | =Actually Eaten= | =Digestible= | | =Studies= |---------+-----+-------+---------+-----+-------+ =Fuel= |=Nutritive= =Incl. in Av’ge=| =Protein= | =Fat= | =Carbohydrates= | =Protein= | =Fat= | =Carbohydrates= | Value=| Ratio= ------------------------------------------+---------+-----+-------+---------+-----+-------+------+---------- =Persons with Active Work.= | | =gms= |=gms=| =gms= | =gms= |=gms=| =gms= |=Calories= | _I_: Rowing clubs in New England | 7 | 155 | 177 | 440 | 143 | 168 | 427 | 3,955| 5.6 Bicyclists in New York | 3 | 186 | 186 | 651 | 171 | 177 | 631 | 5,005| 6 Football teams in Connecticut and | | | | | | | | | California | 2 | 226 | 354 | 634 | 208 | 336 | 615 | 6,590| 6.6 Prussian machinists | 1 | 139 | 113 | 677 | 128 | 107 | 657 | 4,270| 7 Swedish mechanics | 5 | 189 | 110 | 714 | 174 | 104 | 693 | 4,590| 5.3 | | | | | | | | | =Persons with Ordinary Work.= | | | | | | | | | | | | | | | | | | Farmers’ families in Eastern United | | | | | | | | | States | 10 | 97 | 130 | 467 | 89 | 124 | 453 | 3,415| 8.2 Mechanics’ families in United States | 14 | 103 | 150 | 402 | 95 | 143 | 390 | 3,355| 7.5 Laborers’ families in large cities | | | | | | | | | of United States | 12 | 101 | 116 | 344 | 93 | 110 | 834 | 2,810| 6.3 Laborers’ families in United States | | | | | | | | | (more comfortable circumstances) | 2 | 120 | 147 | 534 | 110 | 140 | 518 | 8,925| 7.6 Russian peasants | -- | 129 | 33 | 589 | 119 | 31 | 571 | 3,165| 5.4 Swedish mechanics | 6 | 134 | 79 | 523 | 123 | 75 | 507 | 3,380| 5.5 | | | | | | | | | =Professional Men.= | | | | | | | | | | | | | | | | | | Lawyers, teachers, etc., in United | | | | | | | | | States | 14 | 104 | 125 | 423 | 96 | 119 | 410 | 3,220| 7.1 College clubs in United States | 15 | 107 | 148 | 459 | 98 | 141 | 445 | 3,580| 7.8 German physicians | 2 | 131 | 95 | 327 | 121 | 90 | 317 | 2,680| 4.3 Japanese professor | 1 | 123 | 21 | 416 | 113 | 19 | 403 | 2,345| 4 | | | | | | | | | =Men with Little or no Exercise.= | | | | | | | | | | | | | | | | | | Men (American) in respiration | | | | | | | | | calorimeter | 11 | 112 | 80 | 305 | 103 | 76 | 296 | 2,380| 4.5 Men (German) in respiration | | | | | | | | | apparatus | 5 | 127 | 80 | 302 | 117 | 76 | 293 | 2,430| 4 | | | | | | | | | =Persons in Destitute Circumstances.=| | | | | | | | | | | | | | | | | | Poor families in New York City | 11 | 93 | 95 | 407 | 86 | 90 | 895 | 2,845| 6.9 Laborers’ families in Pittsburg, Pa. | 2 | 80 | 95 | 308 | 74 | 90 | 299 | 2,400| 6.8 German Laborer’s family | 1 | 52 | 32 | 287 | 48 | 30 | 278 | 1,640| 7.2 Italian mechanics | 5 | 76 | 38 | 396 | 70 | 36 | 384 | 2,225| 6.6 | | | | | | | | | =Miscellaneous.= | | | | | | | | | | | | | | | | | | Negro families in Alabama and | | | | | | | | | Virginia | 39 | 86 | 145 | 440 | 79 | 188 | 427 | 3,895| 9.3 Italian families in Chicago | 4 | 103 | 111 | 391 | 95 | 105 | 379 | 2,965| 6.5 French Canadians in Chicago | 5 | 118 | 158 | 345 | 109 | 150 | 335 | 3,260| 6.2 Bohemian families in Chicago | 8 | 115 | 101 | 360 | 106 | 96 | 3499 | 2,800| 5.3 Inhabitants Java village, Columbian | | | | | | | | | Exposition, 1893 | 1 | 66 | 19 | 254 | 61 | 18 | 246 | 1,450| 4.7 Russian Jews in Chicago | 10 | 137 | 103 | 418 | 126 | 98 | 405 | 3,135| 5 Mexican families in New Mexico | 4 | 94 | 71 | 613 | 86 | 67 | 595 | 3,460| 8.7 Chinese dentist in California | 1 | 115 | 113 | 289 | 106 | 107 | 280 | 2,620| 4.9 Chinese laundryman in California | 1 | 135 | 76 | 566 | 124 | 72 | 549 | 3,480| 5.7 Chinese farm laborer in California | 1 | 144 | 95 | 640 | 132 | 90 | 621 | 3,980| 6.2 United States Army ration, peace | -- | 120 | 161 | 454 | 110 | 153 | 440 | 3,730| 7.1 German Army ration, peace | -- | 114 | 39 | 480 | 105 | 37 | 466 | 2,275| 5.2 | | | | | | | | | =Dietary Standards.= | | | | | | | | | | | | | | | | | | Man at hard work (Voit) | -- | 145 | 100 | 450 | 133 | 95 | 437 | 3,270| 4.9 Man at moderate work (Voit) | -- | 118 | 56 | 500 | 109 | 53 | 485 | 2,965| 5.5 Man with very hard muscular work | | | | | | | | | (Atwater) | -- | 175 | [8] | [8] | 161 | [8] | [8] | 5,500| 7.2 Man with hard muscular work (Atwater)| -- | 150 | [8] | [8] | 138 | [8] | [8] | 4,150| 6.2 Man with moderately active muscular | | | | | | | | | work (Atwater) | -- | 125 | [8] | [8] | 115 | [8] | [8] | 3,400| 6.2 Man with light to moderate muscular | | | | | | | | | work (Atwater) | -- | 112 | [8] | [8] | 103 | [8] | [8] | 3,050| 6.1 Man at “sedentary” or woman with | | | | | | | | | moderately active work (Atwater) | -- | 100 | [8] | [8] | 92 | [8] | [8] | 2,700| 6.1 Woman at light to moderate muscular | | | | | | | | | work, or man without muscular | | | | | | | | | exercise (Atwater) | -- | 90 | [8] | [8] | 83 | [8] | [8] | 2,450| 6.1

[8] Fats and carbohydrates in sufficient amounts to furnish, together with the protein, the indicated amount of energy.