The gratifying results obtained in Denmark during the war by feeding the people little protein diet, as suggested by Dr. Hindhede, look like a victory for those who urge a low protein diet. Unquestionably most of us do eat more protein than is necessary; but the question arises, as we read Dr. Hindhede's paper, whether the decreased mortality in Denmark was not to some extent at least due to a decreased alcohol consumption?

* Some of Dr. Hindhede's experiments are exceptions, for they lasted from one to two years.

But there is still another objection against adopting a too low protein standard. The discussion in a subsequent chapter will show that what holds true of calories holds true of protein: that just as you may supply the body with all the calories it needs and yet ruin the system if a well-balanced selection of the three classes of foodstuffs is not chosen, so you may fulfil protein requirements and still ruin the body, because the type of protein you have selected is poor in certain very necessary constituents. As the difference between different proteins is largely a matter of the amount of these necessary constituents, it becomes self-evident that 100 grams of protein are more likely to give the necessary amount than 50.

You may say, well then if that is the case, why not increase the protein intake even further? Why stop at 100 grams? Why not go on to 200 and 300 grams? The objection to too large quantities is one mainly of cost. Further, an excess of protein means an excess production of waste products. The drain on the system becomes too great, and the possibilities of a resulting lowered vitality are very much increased.

You have then to find the happy medium of satisfying the protein requirements and yet of not more than satisfying such requirements.

If I have gone into the subject of protein requirement at some length, it is because so much of the entire subject of dietetics depends upon it; so much of the health of populations depends upon it. And yet we are still at some distance from a complete solution of the problem.

A Satisfactory Diet. Taking into consideration all that has been said, and some other factors that cannot well be discussed in a volume of this kind, experts have adopted the following as a satisfactory diet for a healthy man of average weight: protein 100 grams (3.6 ounces), fat 100 grams and carbohydrate 500 grams (18 ounces). The variations for different individuals are quite considerable, but the example just given may serve as a basis.

Experiments have shown that one gram of protein when "oxidized" in the body yields heat to the extent of 4 calories; that one gram of fat under identical conditions will yield 9 calories; and one gram of carbohydrate 4 calories. From 100 grams of protein, therefore, we get the equivalent of 100 times 4, or 400 calories; from 100 grams of fat we get 100 times 9, or 900 calories; 500 grams of carbohydrate give us 500 times 4, or 2000 calories. The total energy value then is 400 plus 900 plus 2000, or 3300 calories.

Professor Bayliss gives us the following figures: 100 grams of protein are contained in l81/2 ounces of steak, 5 pints of milk, 11/2 pounds of oatmeal, 131/2 ounces of dried meat, or 21/2 pounds of bread; 100 grams of fat are contained in 41/2 ounces of butter; 500 grams of carbohydrate are contained in 2 pounds of bread, 3/4 pound of oatmeal, 71/2 pounds of potatoes and one pound of sugar. (See the table in the Appendix. Those of my readers who are interested in the composition of foods and their calorific value may write to the Superintendent of Documents, Washington, D. C., requesting Bulletin 28, Office of Experiment Stations, U. S. Department of Agriculture. Enclose 10c. but not in stamps.)

Soldiers' Rations

Food experts attached to the armies in the late war had excellent opportunities for studying the nutritional needs of large bodies of men. The war ration adopted by the British for their men in the field was protein 158 grams, fat 200 grams, and carbohydrate 514 grams; a total of 4600 calories. This, you see, is far above that necessary for the average man in peace time, and even above what is necessary for the soldier when in training camp. Our own soldiers when in training received protein 139 grams, fat 129 grams and carbohydrate 539 grams; a total of 3980 calories.

The following "garrison ration" was the basis for feeding our soldiers in the training camps (the numbers refer to ounces): meat 20, beans 2.4, prunes 1.28, sugar 3.2, lard 0.64, syrup 9.32, flour 18, potatoes 20, coffee 1.12, milk 0.5 and butter 0.5. Also small quantities of salt, pepper, cinnamon, vinegar and flavoring extract. "For calculation of the value of the ration," writes Major John R. Murlin, in charge of the food supplies at the training camps, "certain definite substitutions are made.

For example, 70 per cent of the meat component is issued as fresh beef, 20 per cent as ham, and 10 per cent as bacon; 50 per cent of the bean component is calculated as beans and 50 per cent as rice; 70 per cent of the potato component as potatoes, 20 per cent as onions and 10 per cent as tomatoes, etc. . . . The average value of the ration in the training camp . . . has been in the neighborhood of 39 cents per man per day" - a rather modest sum when compared with the cost of the ration of the average citizen!