[THE DINING-ROOM.]
Dietetics
Dietetics.—The naturally proper introduction to the art of serving meals is a knowledge of the science of eating. To gain this it is not necessary to study anatomy, nor physiology, nor even chemistry; it is sufficient for the ordinary individual to make himself familiar with the main facts relating to the nutritive and digestive qualities of the various foods, and to exercise a moderate amount of common sense in applying the facts to his own particular case.
Quantity and Quality of Food needed.—The subject has recently been attacked in very sensible language by Dr. R. M. Hodges, in a paper read before the Boston Society for Medical Improvement, from whom much that follows is quoted.
Dr. Hodges remarks that the amount of food required by a healthy adult will surprise most persons, even those who are good feeders. While this varies with the work performed, the heat or cold of the weather, and the condition and quality of the food taken, it has been estimated that, in the case of a man in health and of average size, the total daily ration should weigh about 6 lb. 13¼ oz., of which 1 lb. 5¼ oz. consist of dry food substance, the remaining 5½ lb. being water.
According to Church, under ordinary circumstances a daily ration should contain something like the following proportions and quantities of its main ingredients:—
| Water | 5 lb. | 8 oz. | 320 gr. |
| Albuminoids, or flesh-formers | 0 lb. | 4 oz. | 110 gr. |
| Starch, sugar, &c. | 0 lb. | 11 oz. | 178 gr. |
| Fat | 0 lb. | 3 oz. | 337 gr. |
| Common salt | 0 lb. | 0 oz. | 325 gr. |
| Phosphates, potash, salts, &c. | 0 lb. | 0 oz. | 170 gr. |
This might be furnished by a mixed diet of the following foods:—
| oz. | |||
| Bread | 18 | } | |
| Butter | 1 | } | |
| Milk | 4 | } | |
| Bacon | 2 | } | Altogether these quantities |
| Potatoes | 8 | } | will contain about |
| Cabbage | 6 | } | 1 lb. 5¾ oz. of dry substance, |
| Cheese | 3½ | } | though they weigh |
| Sugar | 1 | } | in all 6 lb. 14½ oz. |
| Salt | ¾ | } | |
| Water alone and in tea, coffee, | } | ||
| beer, &c. | 66¼ | } |
It will be seen that the weight of this allotment exceeds by 1 oz. even when the solid matter contained in beverage is omitted—that of the analytic table which precedes it. This excess is mainly owing to the fact that in all articles of food actually used there are small quantities of matters (cellulose, &c.) which cannot be reckoned as having a real feeding value. (A. H. Church, ‘Food.’)