Food and the principles of dietetics / by Robert Hutchison.

  • Hutchison, Robert, Sir, 1871-1960.
Date:
1911
Catalogue details

Licence: In copyright

Credit: Food and the principles of dietetics / by Robert Hutchison. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    The following table represents, approximately, Sandow’s diet for one day : Nutrients. .2 ^ 0 > . Date. Food Consumed. 3 *4) c £? {Quantities in Ounces.) c 2 0 1) ** CS 0 Ah b 2 JZ iSw 25“ ytin. 10. 2 oysters, 10 soup, i celery, 3 fish. lb. lb. lb. Calories. x: I potatoes, 2 oyster plant, i green Dinner ■ peas, I tomatoes, 2 bread, 2 roast beef, 2^ chicken. 4 ice cream. 3 orange sherbet, ^ cakes, V I butter, II wine (Burgundy) .. 8 roast beef, 7^ rye bread, 3-| Cam- •17 •14 ■34 Supper • embert cheese, 2 water biscuit, 3^ cakes, 4'4 lb. beer 1 .. *26 •14 *61 y<zn. II. 9 vegetable soup, 2 potatoes, 3 veal Break- (breaded chop), ^ green peas. fast 2 roast beef, 4^ bread pudding. i cakes, 14 beer .. •05 •16 Total in pounds 5’4 3’3 I ’ll 4,462 3’4 Total in grammes .. 244 151 502 The average composition of the diet consumed by some University boat crews in America was as follows: ^ Proteid Fat .. Carbohydrates the 155 grammes 177 440 Two studies of following results : * No. I. ■ 8. grms.1 _ r ■ =4,085 Calories, die': of college football teams yielded the Proteid Fat .. .. 292 Carbohydrates 557 r Calories. No. 2. Proteid .. 270 grras.! _ qq. Fat .. ..416 Carbohydrates 710 (Calories. An investigation of the diets of two Scandinavian professional athletes resulted as follows:® Proteid Fat ., .. 259 Carbohydrates 431 No. I. 217 grms.| ” j Calories. Proteid Fat .. .. 204 Carbohydrates 392 No. 2. .. iS2grms. 1 , .,254 I Calories. The most striking points about the above dietaries of athletes are (i) the large amount of total energy which they contain, and (2) their > Sandow sat a long time with friends after supper, and consumed a large part of the beer during this time. 2 This was the regular lunch served at the hotel. 3 ‘Dietary Studies of University Boat Crews,’ Bull. No. 75, United States Department of Agriculture, Office of Experiment Stations, 1900, p. 66.