The effect of severe and prolonged muscular work on food consumption, digestion, and metabolism / by W. O. Atwater, PH.D., and H. C. Sherman, PH.D., and the mechanical work and efficiency of bicyclers, by R. C. Carpenter, M.S.

  • Wilbur Olin Atwater
Date:
1901
Catalogue details

Licence: Public Domain Mark

Credit: The effect of severe and prolonged muscular work on food consumption, digestion, and metabolism / by W. O. Atwater, PH.D., and H. C. Sherman, PH.D., and the mechanical work and efficiency of bicyclers, by R. C. Carpenter, M.S. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    Table 6.—Assumed percentage compositiou uf foods not analyzed. Ref- er- ence num- ber. Food materials. ANIMAL FOOD. Beef: Steak (all lean) do Lamb: Chop.s Gravy Poultry: Chicken , Fish: Salmon,canned .. Eggs Butter UNCLASSIFIED FOOD. Soup: Tomato, canned. VEGETABLE FOOD. Cereals: Bread, Vienna Bread, graham Cake, wedding (as average of fruit cakes) Crackers, graham Crackers, soda Doughnuts Sugars, starches, and oils: Sugar Licorice drops (as coffee sugar). Vegetables: Celery, edible portion Lettuce Peas, stewed a Potatoes, plain boiled Tomatoes, raw Tomato pickles, green Fruits: Apples Apples, as purchased Bananas Grapes, Malaga Oranges, edible portion Fears Peaches Refuse. Per ct. 73.50 70.00 47.60 13.70 59.90 63.50 73.70 11.00 34.20 35.70 17.30 5.40 5.90 18.30 94.50 94.70 73.80 75.50 94.00 93.80 84.60 63.30 75.30 77.40 86.90 84.40 88.10 Pro- tein. Per H. 23.20 21.30 21.70 4.70 27.00 21.80 13.40 1.00 9.40 8.90 6.90 10.00 9.80 6.70 1.10 1.20 6.70 2.50 1.20 1.10 .40 .30 1.30 1.30 .80 .60 .70 Per ct. 2.50 7.90 29.90 81.80 11.50 12.10 10.50 85.00 1.20 1.80 10.90 9.40 9.10 21.00 .10 .30 3.37 .10 .20 .40 .50 .30 .60 1.60 .20 .50 .10 Carbo- hy- drates. 54.10 52.10 64.10 73.80 73.10 53.10 100.00 95.00 3.30 2.90 14.57 20.90 4.00 4.00 14.20 10.80 22.00 19.20 11.60 14.10 10.80 A.sh. Per ct. 1.20 1.10 1.30 .30 1.30 2.60 1.00 3.00 1.10 1.50 1.80 1.40 2.10 .90 1.00 .90 1.50 1.00 .60 .70 .30 .20 .80 .50 .50 .40 .30 Calcula- ted heat of com- bustion per gram. Calories. 1.550 1.950 4.070 8.040 2.620 2.380 1.770 7.920 2.920 2.870 3.980 4.550 4.480 4.570 3.960 3.750 .200 .210 1.200 1.010 .260 .260 .630 .470 1.000 .980 .520 .640 .480 a Composition assumed from that of sample analyzed in connection with dietaries of university boat crews. DIETAEY STUDIES—STATISTICS OF FOOD CONSUMED. The statistics of the amounts and composition of the foods used by the several men under observation were gathered, and are reported as far as possible, in accordance with the methods for dietary studies which have been elaborated and followed in the series of studies of food and nutrition to which these experiments belong/ In some cases special methods were necessary on account of conditions under which the observations were made. No regular meals were eaten. The food was taken at such intervals and in such amounts as suited the convenience of the subject and the judgment of his trainer. The food was prepared in part outside the building, in part at the quarters of the several subjects, and in part at their stands, which were in the space beside the track, which is ^U. S. Dept. Agr., Office of Experiment Stations Buls. 21,29, etc. Storrs Sta. Rpts. 1891-1897. and Connecticut
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