Dietary studies at the University of Missouri in 1895, and data relating to bread and meat consumption in Missouri / by H.B. Gibson, S. Calvert, and D.W. May.

  • Gibson, H. B.
Date:
[1896]
Catalogue details

Licence: Public Domain Mark

Credit: Dietary studies at the University of Missouri in 1895, and data relating to bread and meat consumption in Missouri / by H.B. Gibson, S. Calvert, and D.W. May. Source: Wellcome Collection.

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    brisket, plate, etc., in whatever proportion the several cuts were pur¬ chased in the market for each meal. Porte.—No. 2088 was a so-called “country-cured” shoulder. Farmers salt shoulders and hams for winter and spring use, but do not smoke them. Pork cured in this way is used largely in the country, and a considerable quantity of it finds its way into town groceries. Poultry.—No. 2700 was a fowl of average fatness. Dairy products.—Nos. 11,12, and 13 are milk from a Holstein-Friesian herd and No. 14 is from a Jersey herd. No. 15 is a fair specimen of farmer’s butter. Nos. 4030 and 4041 are “cottolene” and “oleomarga¬ rine,” respectively. Bread,, etc.—No. 5430 is wheat bread, baker’s 5-cent loaf. No. 5438 is graham bread, baker’s 5-cent loaf. No. 5450 is soda and sour milk or baking powder biscuit, homemade. This is the form of wheat bread principally used in country districts, and also to a considerable extent by town population. (See Table 1.) No. 5150 is wheat flour, so-called “half patent,” milled in Columbia. No. 6107 is sorghum molasses. Table 3.—Composition of food materials as purchased, including both edible portion and ref use, analyzed at Columbia, Mo. Kind of food material. Refer¬ ence num¬ ber. Refuse. ANIMAL FOOD. Beef: Per ct. Porterhouse steak. 86 14.5 Rib. 172 21. 0 Roast. 124 25.5 Do. 125 15. 0 Steak, forequarter. 120 13.5 Do. 121 13. 5 Do. 122 12. 5 Do. 123 10.5 Cottolene. 4030 Oleomargarine. 4041 Pork: Shoulder, salted (not smoked). 2088 26.0 Poultry: Fowl. 2706 33.0 Butter . 215 Milk, whole. 211 Milk, skimmed. 212 Milk, skimmed, sour3. 213 Buttermilk3. 214 VEGETABLE FOOD. Wheat flour roller process. 5150 Bread. 5430 Bread, graham. 5438 Biscuit. 5450 Molasses tsorghuml. 6107 Water. Pro¬ tein. Pat. Carbohy¬ drates. Ash. Fuel value per pound. Per ct. Per ct. Per ct. Per cent. Per ct. Calories. 49.1 16.9 18.6 0.9 1,100 42. 6 14.2 21.4 .8 1,165 36.5 12.0 25.3 .7 1,290 45.3 14.1 24.8 .8 1,310 53. 2 17. 1 15.2 1.0 960 64.4 17. 3 3.7 1.1 480 52.8 16. 8 17.0 .9 1,030 52.0 16.9 19.6 1.0 1, 140 100. 0 4, 220 10.2 il.O 86.1 2.7 3, 650 16.7 10.7 43.1 3.5 2, 020 44.7 12.8 8.8 .7 610 12. 5 '1.2 84. 7 1.6 3, 595 88.7 3. 5 3.7 3.4 .7 285 91.3 3.5 .6 3.8 .8 160 91. 7 .7 91. 3 1.1 11.1 11.7 .8- 75. 9 .5 1, 665 31.4 7.3 .7 59.5 1.1 1,270 30.5 7.4 2.3 58.4 1.4 1,320 22.9 9.3 13.7 52.6 1.5 1, 730 27.4 69.5 3.1 1,290 1 Curd. 2 Columbia laboratory number. 3 Only water and fat determined.