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Distribution of Food Intake

While quantity is important, balance is equally so. Sherman has
summarized a chemically adequate food intake as follows:

a. Sufficient organic nutrients to yield needed energy

b. Protein sufficient in amount and quality

c. Adequate amounts and proper proportions of inorganic foodstuffs
d. Sufficient of each of the essential vitamins

‘Standards
Proteins ~-- 10% of total calories or approximately 75 grams of

protein for the average sized man. Or, expressed
in another way, 1.5 grams of protein per kilogram
of body weight.

Carbohydrates -- 55% of total calories or approximately 300

grams daily.
Fats 35% of total calories - 200 grams maximun.

Inorganic Salts - Sufficiently varied diet to assure adequate
calcium, iron, phosphorus and iodin. (See Bradley,
Food Tables for "shares" or Rose's Foundation of
Nutrition. )

Vitamins Assurance by actual check of presence in food
supply of reasonable amounts of essential vitamins.

Water Sufficient water to replace daily excretion through
kidneys, skin and lungs. 6 to 7 glasses of fluid
daily may be used as a guide.

Hygienic Applications

It takes more than adequate food intake to build and maintain a
healthy body. Nutrition is affected in many by the interrelation
between the fodd and body. Some of the important factors in
applying the principles of hygiene to individual nutrition are:

a. Estimation of total energy requirements
b. Checking the adequacy and distribution of the chemical
constituents of the diet.
ce. Understanding relation of emotional and physical status
in relation to food.
d. Checking on habits of eating.
e. Establishing a satisfactory set of guides for the judgment
of levels of nutrition.
a. and b. have been sufficiently discussed, c., and d., and e. may
now be outlined: