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.