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Food Values and Adulterations: Fisher

The Graphic Method of Diet Calculations. - Prof. Irving Fisher has devised a method of making "food maps" which show the proportions of proteid, fat, and carbohydrate in graphic form. He says: "Any food is represented on the food map by a point the relative distance of which from the three sides of the triangle represents the proteid, fat and carbohydrate. Fatty foods are represented by points near the fat corner, F; starchy and sugary foods by points near the carbohydrate corner, C; and proteids by a point near the proteid corner, P. A food devoid of proteid is evidently located on the base line CF. A food devoid of fat on the side, CP, and a food devoid of carbohydrates on FP.

In each case the position of the point relative to the sides of the triangle represents the proportions of proteid, fat and carbohydrate and the number opposite each name represents the weight in ounces of a 'standard portion." • The accompanying food maps prepared by Dr. Fisher are a much more convenient means of comparing the values of different foods than tables of percentages. If carefully BEEF RIB BEEF LOIN RIBS OF BEEF-ROAST Reproduced (except Ribs of Beef-Roast) from "Foods and Their Adulteration," by Dr. H. W. Wiley: Courtesy of Armour & Co. FOOD VALUES AND ADULTERATIONS P White of Eggs 6.1- Flesh and Cereals, Dairy Products. Eggs and Meat Substitutes. -Cod 19.