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 FRANK A. REXFORD 
 
 A 
 
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 1912 
 
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A 
 ONE-PORTION FOOD TABLE 
 
 BY 
 
 FRANK A. REXFORD 
 
 Teacher of Biology 
 
 Erasmus Hall High School 
 
 Brooklyn, N. Y. 
 
 1912 
 
Copyright, 1913 
 
 by 
 
 Frank A. Rexford 
 
 
 EC1.A312517 
 
INTRODUCTION 
 
 THE One-portion Pood Table is the re- 
 sult of several years' work with high 
 school students in attempting to make 
 the work on food and nutrition val- 
 uable, understandable and interesting to the 
 students as well as the families from which 
 they come. 
 
 An article which recently appeared in the 
 Brooklyn Daily Eagle entitled, "The Effi- 
 ciency of Food," has given the idea some 
 publicity and created a demand for the 
 table among physicians, dietitians, and 
 dietetic and domestic science schools. For 
 thi? reason it is now offered to the public. 
 
 The computations were made from Bulle- 
 tin No. 28 (Revised Edition) of the office of 
 expeTiment stations of the Department of 
 Agriculture, and "Diet List," Battle Creek 
 Sanitarium, Battle Creek, Michigan. Cor- 
 rections and suggestions will be appreciated. 
 Thanks are due to Misses M. A. and C. S. 
 Young, Teachers of Biology, Erasmus Hall 
 High School, Brooklyn, N. Y.; Miss Lenna 
 F. Cooper, Director of Domestic Science, 
 Battle Creek Sanitarium, Battle Creek, 
 Michigan; Florence G. Rexford; Prof. W. 
 H. Lennon, Brockport, N. Y., and Dr. B. S. 
 Oppenheimer, 2345 Broadway, New York 
 City. F. A. R. 
 
Excerpt from "The EfSciency of Food": 
 
 DIETARY STANDARDS. 
 
 Several dietitians have established stand- 
 ards which tell us just how much of each 
 nutrient an average man should have daily. 
 These standards differ considerably, but all 
 are necessarily based on the fact that a cer- 
 tain amount of proteid is necessary daily, 
 and, added to that proteid, a man must have 
 enough fat and carbohydrates to give him 
 the required amount of heat, energy or 
 power commonly spoken of as fuel value. 
 This fuel value is measured in calories, or 
 heat units, the same as distance is meas- 
 ured in inches or liquids in quarts. 
 
 1 
 
 HIGH PROTEID VERSUS THE LOW 
 PROTEID RATION 
 
 A high proteid ration consists of three 
 to five ounces of proteid daily, and enough 
 fat and carbohydrates added to make up 
 a total fuel value of 3,500 to 4,000 calories or 
 units of fuel value, while the low proteid 
 ration contains two to two and a half ounces 
 of proteid, daily, and enough of the fat 
 and carbohydrates to make up a total of 
 2,500 to 3,000 units of fuel value. One dieti- 
 tian states that he aroes as low as one ounce 
 
of proteid and 1,000 calories. These stand- 
 ards are for an average man weighing 165 
 pounds. 
 
 LOW PROTEID RATION PREFERABLE 
 
 The chief danger American people have 
 to avoid is stuffing, or overeating. Very- 
 few of us are undergoing proteid starvation, 
 while, on the other hand, the most of us are 
 eating an excess of proteid and the fuel 
 value is poorly regulated. Professor Chit- 
 tenden of Yale University has conducted 
 some very extensive experiments on all 
 sorts and conditions of men and has proven 
 quite conclusively that these statements 
 are correct. According to his experiments 
 an average man may be sustained, gain 
 strength and not lose weight on the low 
 proteid diet previously mentioned. Another 
 and more logical way of stating it, perhaps, 
 may be this: 1-80 OF AN OUNCE OF PRO- 
 TEID ^OR EACH POUND A PERSON 
 WEIGHTS AND ENOUGH OP THE FUEL 
 FOODS ADDED TO MAKE UP A TOTAL 
 OF 2,500 TO 3,000 CALORIES. 
 
 DANGERS OF EXCESSIVE FEEDING 
 
 More than two and one-half ounces of 
 proteid daily is injurious to the body, it 
 would seem, since it cannot be used in re- 
 
pairing worn out parts beyond that extent; 
 and the waste matters formed by the ex- 
 cess of proteid are uric acid and other 
 poisonous substances, which, if cast into 
 the blood, are harmful and overwork the 
 kidneys. 
 
 Excess of carbohydrates is undesirable be- 
 cause of the fact that this usually means 
 an accumulation of fat in the body. 
 
 HOW ARE WE TO KNOW? 
 
 Professor Atwater (now deceased) of the 
 United States Department of Agriculture 
 did a most valuable work in the analysis 
 of foods. Bulletin No. 28, revised edition, 
 gives very complete analyses of foods and 
 may be had for ten cents. Farmers Bulle- 
 tin No. 142, which is also very good, though 
 not so efxtensive, may be had for the asking, 
 and any public library can furnish a copy of 
 Chittenden's Nutrition of Man. Most of the 
 tables found in these books, however, are 
 somewhat technical and not easy translated 
 by the average reader. The table which is 
 here given is a brief translation, which is 
 really an attempt to let down the technical 
 terms to the understanding of those who 
 are interested. 
 
KEEPING A DIETARY 
 
 It is unwise to make a sudden change in 
 diet. The better way is to faithfully take 
 account of what one actually eats each day 
 for several days and strike an average; 
 then gradually work toward the proper re- 
 quirements. If too high in proteids let up 
 or go easy on the foods which contain large 
 proportions of proteids. If the' calories do 
 not total to the right amount, increase or 
 decrease as the case demands the fats and 
 carbohydrates. 
 
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APH 22 1912 
 
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