Anatomy, physiology and hygiene . , one foot. One calorie is equivalent in mechanical energy foot tons. 2 The term protein, as used in this chapter, includes all the nitroge-nous food constituents,—the nutritious proteids, and the materials whichhave little nutritive value, like kreatin of muscle tissue and amids ofvegetable tissue. 3 It represents the food materials in the form in which we buy them,including water and refuse, like bones and the skins of potatoes. It wasprepared by Prof. W. 0. Atwater, special agent of the United States innutrition investigations, and published by the D
Anatomy, physiology and hygiene . , one foot. One calorie is equivalent in mechanical energy foot tons. 2 The term protein, as used in this chapter, includes all the nitroge-nous food constituents,—the nutritious proteids, and the materials whichhave little nutritive value, like kreatin of muscle tissue and amids ofvegetable tissue. 3 It represents the food materials in the form in which we buy them,including water and refuse, like bones and the skins of potatoes. It wasprepared by Prof. W. 0. Atwater, special agent of the United States innutrition investigations, and published by the Department of of the material in this chapter is from recent publications by thegovernment on food and diet. 188 FOOD. —DIETETICS. Composition of Food Material. Nutrients. Non Nutrients. —-s Fuel value. Proteii rryrm c Fats Carbo- MineralHydrates Matters L^w^rvJ E8B9 Water Refuse Calories Nutrients, Etc., 10 20 30 40 50 00 70 SO 00 100 Fuel Value of 1 Lb. 400 800 1200 1600 2000 2400 2800 3200 3000 4000. Codfish, salt Oysters
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