You are here

قراءة كتاب Food in War Time

تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"

‏اللغة: English
Food in War Time

Food in War Time

No votes yet
دار النشر: Project Gutenberg
الصفحة رقم: 8
Table 4Cost of Vegetables.
White potatoes 12.9 4.0
Turnips 20.0 2.5
New beets 27.6 5.0
Onions 29.3 6.0
Spinach 30.0 3.3
Green peas 39.2 10.0
Lima beans 39.2 10.0
Cauliflower 42.9 6.0
Carrots 50.0 8.0
String-beans 55.6 10.0
Squash 76.2 8.0
Lettuce 89.4 7.0
Celery 214.0 15.0

Table 5Cost of Breadstuffs.
Ginger-snaps 6.3 12.0
Graham bread 8.2 10.3
White bread 8.5 10.3
Rye bread 8.7 10.3
Graham crackers 9.2 18.0
Soda crackers 9.4 18.0
French rolls 10.8 14.0
Uneeda Biscuit 12.4 24.0

Table 6Cost of Proteins.
Milk (Grade A) 20.0 13.0 (1 quart)
Roast beef (rib) 23.4 26.0
Buttermilk 26.5 9.0 (1 quart)
Lamb chops (loin) 32.7 43.0
Lamb chops (rib) 34.9 38.0
Young codfish (fresh) 38.6 12.0
Chicken (roasting) 41.3 32.0
Eggs 44.7 45.0 (1 dozen)
Beefsteak (round) 50.4 34.0

Table 7Cost of Fruit.
Fresh (in season):
Bananas 23.0 6
Apples 23.7 5
Oranges 65.0 10
Prunes 8.4 10
Apples 11.1 15
Peaches 12.5 15
Apricots 15.5 20

Table 8Cost of Syrup.
Cane sugar 4.5 8
Karo corn syrup 5.7 8

A British scientific commission has reported to Parliament that if the workman be undernourished he may, by grit and pluck, continue his labor for a certain time, but in the end his work is sure to fail. It makes no difference what the nutritive condition of the person is, if a certain job involving muscular effort is to be done it always requires a definite amount of extra food-fuel to do it. Rubner, the greatest German authority on nutrition, excited grossly inappropriate hilarity in the comic press of his country by showing that a poor woman who waited several hours in line in order to receive the dole of fat allowed her by the government actually consumed more of her own body fat in the effort of standing during those hours than she obtained in the fat given her when her turn to receive it came at last.

A method by which food-fuel can readily be saved with benefit to the nation and to the individual is for the overfat to reduce their weight. This has been done with drastic severity in Germany. I have heard from unquestioned sources how a man who had weighed 240 pounds lost 90 pounds since the war began; how a corpulent professor at Breslau lost greatly in weight, but during the second summer of the war regained his former corpulence during a sojourn in the Bavarian Tyrol, a joy not now tolerated; and how an American woman lost 40 pounds in weight last winter in Dresden. There is every reason why a man who is overweight at the age of fifty should reduce his weight until he reaches the weight he was when he was thirty-five. According to Dr. Fisk he is a better insurance risk if after thirty-five he is under the weight which is the average for those of his years. Reduction in weight reduces the basal requirement for food, and reduces the amount of fuel needed for moving the body in walking. The most extreme illustration of the effect of emaciation upon the food requirement is afforded by a woman who after losing nearly half of her body weight was found to need only 40 per cent. of the food-fuel formerly required. This represented a state not far from the border line of death from starvation, but it indicates how a community may long support itself on restricted rations. It must be strictly borne in mind, however, that if any external muscular work is to be accomplished it can only be effected at the expense of a given added quantity of food-fuel, whether the person be fat or thin.

It is not at all difficult to reduce the body weight. Suppose a clergyman or a physician requires 2500 calories daily in the accomplishment of his work and takes 2580 calories per day instead. The additional 80 calories is the equivalent of a butter ball weighing a third of an ounce, or an ounce of bread or half a glass of milk. It would seem to be the height of absurdity to object to such a trifle. But if this excess in food intake be continued for a year, the person will gain nine pounds and at the end of ten years ninety pounds. Such a person would find that he required a constantly increasing amount of food in order to transport his constantly increasing weight. In instances of this sort a motto may be applied which I heard the last time I was in Washington: "Do not stuff your husband, husband your stuff."

Now it is evident that, if instead of taking more than the required amount of food a little less be taken than is needed, the balance of food-fuel must be obtained from the reserves of the body's own supply of fat. By cutting down the quantity of fat taken, or by eliminating a glass of beer or a drink of whiskey, and not compensating for the loss of these by adding other food stuffs, the weight may be gradually reduced. The