THE AMOUNTS AND ADEQUACY OF FOOD RATIONS IN FINLAND DURING 1941-46 Paavo Roine Biochemical Institute, Helsinki Received 3. 111. 1948. The food rationing in Finland was introduced progressively beginning in the autumn of 1939 when sugar and coffee were put on cards. Bread was rationed in the spring of 1940, milk, meat, and fats, including butter, margarine, lard, and cheese, in the autumn of 1940. The rationing of eggs and fish was started early in 1941. The only foodstuff which in addition to those mentioned above has greater importance in the Finnish dietary is potatoes, which were rationed only during shorter periods. In the division of the population into ration groups a great difference has prevailed between the »self-providers,» i.e., farmers and their families, and the ordinary »consumers.» The rations of the self-providers have been remarkably higher in many foodstuffs than those of the consumers and, in addition, the control of the food consumption in the farmers’ families is, of course, very difficult. It can be assumed that their caloric food intake has been about the same as in normal times, and because milk, as a cheap food, has evidently been consumed in ample amounts, there is no reason to assume that any greater deficiencies have occurred in the self- providers’ nutrition. The consumers, on the other hand, were forced to live chiefly upon their ordinary card rations, the amount of the products obtained from the »black market» evidently being, at least during the first years of the rationing, relatively little. The real food consumption of this great group of people, about two thirds of the Finnish population, can therefore be calculated with rather good accuracy, and a picture of the nutrition situation during the years of rationing can thus be obtained. It should be mentioned here that Finnish diets during the first years of rationing have earlier been dealt with by Virtanen (19, 20) and by Simola (16). In this paper are given the daily rations of the most important foodstuffs distributed to the consumers during the years 1941—46. On the basis of these the caloric values as well as the protein, fat, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid contents have been calculated. https://c-info.fi/en/info/?token=SiFnvzVDDQLx4HCp.xoqQppbfAjgBuHg7RZfsDQ.yktLPzidCQVg59VUcuKVgz8sfB4OJ3iO3JEHWoQioqixeYU_4ZB_lnHpvOmKN3pXMZnUOaA_pyOoDvrNoH0lbmb_ECzA5Q87uG2QFOoLxdyEGKVockovYen88Nvr0VmNzIjASAebdiEnWKEs-TqSIfreoohOmWRLyQ THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 9 Table i. The Amounts of Different Constituents in Foodstuffs Values of fresh raw foodstuffs per 100 grams of edible portion Fuel t, „ , „i ! Vita- _,, . „., Ascor- , Pro- Cal- Phos- j . Thia- Ribo- , . Foodstuff tein Fat c ium phorus I ron I mine flavin Niacin Calo- g value acid ries j g mg mg mg | I.U. mg mg mg mg Rye Flour 354 10.0 1.1 33 289 4.6 50 0.29 0.14 0.6 Wheat Flour (0.9% ash content) 351 12.1 2.0 44 215 2.1 30 0.24 0.10 2.0 Milk (in summer).. 70 3.0 4.0 120 93 0.05 200 0.04 0.18 0.1 1.5 • (in winter) .. 70 3.0 4.0 120 93 0.05 70 0.04 0.18 0.1 1.5 Butter (in summer) 785 0.7 83.7 15 17 0.2 4200 *— » (in winter) 785 0.7 83.7 15 17 0.2 1500 Margarine 791 0.5 84.6 3 1 0.2 ' Sugar 410 Beef, lean 156 20.0 8.0 12 216 2.5 50 0.13 0.20 3.8 ! Potatoes (in autumn) 96 2.0 0.2 10 41 0.75 50 0.07 0.05 0.5 17 »> (in spring) 96 2.0 0.2 10 41 0.75 50 0.07 0.05 0.5 10 There are, of course, many other food constituents which are of importance for human nutrition, but it can be assumed that when the better known factors are present in adequate quantities, these constituents also are provided in sufficiency. In Table 1 there are given the values which have been used in this investigation in calculating the amounts of different constituents in several foodstuffs. All the values have been taken from literature, using, if possible, the results of analyses made in Finland from native foodstuffs. The main part of the values is from the extensive investigation of Virtanen and Turpeinen (23) on the nutrition of people relatively poor in Finland during 1936—37. The iron values are from Tur- peinen (18), the thiamine and niacin contents of cereals from Pulkki (11, 12, 13), and the thiamine content of potatoes, the niacin content of meat and potatoes, and the ascorbic acid content of potatoes from Simola (17). Additional facts have been taken from Sherman (15), Peterson, Skinner and Strong (10), Eddy and Dalldorf (3), Lunde (8), Virtanen and Holmberg (21), Kent-Jones and Amos (5), and Bacharach and Rendle (1). The figures given in Table 1 are the total values of the constituents; the extent to which they are absorbed and utilized by the body has not been taken into con- sideration. The values are, of course, only approximate because the quality of the foodstuffs can vary considerably. In this respect the following remarks are to be made: Rye Flour. The whole rye meal commonly used in Finland was during the years investigated mixed with small amounts of barley, wheat bran, etc., which cause some variations in the composition of the rye flour. In addition to rye, small amounts of peas, oats, macaroni, etc., have been distributed on the »black bread coupons.» The errors made in calculating the values only on the basis of rye flour can, however, not be significant. 10 PAAVO ROINE The wheat flour used during 1941—46 was long-extraction flour, the ash content of which averaged to 0.9 %. The vitamin A values of milk and butter are known to fluctuate greatly at different seasons and therefore different values have been used for these products in summer and in winter. The meat ration was dependent on price, so that more was obtained of cheaper qualities than of expensive. The values in the tables are, however, calculated only for beef, which was the most used of the different kinds of meat. In potatoes considerable losses of ascorbic acid occur during the preservation,, therefore different values have been used in spring and in autumn. Daily Amounts and Adequacy of Different Food Constituents In Tables 2—7 are given the average daily rations of the most important food- stuffs during 1941—46 as well as the calculated values of different constituents. The division of the people into different groups has been made according to the grouping used for the distribution of the ration cards. During the years this grouping has been somewhat changed. In addition to the ordinary rationed food, potatoes, too, have been taken into consideration, due to their great importance in the dietary. The amounts of potatoes consumed are, of course, very difficult to evaluate, especially because the supply was at times very scarce. During the periods when potatoes were rationed, the daily rations varied from 350 to 600 grams. Because, however, the consumers had the possibility of reserving potatoes in advance, it is probable that the consumption was remarkably greater also in these times. On the whole it can be assumed that people have been able to consume potatoes in the desired amounts. In Tables 2—7 some average values have been presumed to have been consumed and their energy, etc., contents have been added to the values obtained from the rationed foodstuffs. Calories. The caloric value of the rationed foodstuffs of an adult normal con- sumer during 1941—46 varied from 1130 to 1440 Calories per day. Only about one half of the energy requirement could thus be covered by ordinary rations. The deficit was filled chiefly by potatoes, and to a smaller extent by fish, rutabegas, carrots, etc. The foodstuffs obtained from the »black market» have also, of course, played some role. The energy situation of children has been quite satisfactory up to 9 years of age; up to 3 years adequate amounts of calories were obtained in the rationed foodstuffs alone and from 4 to 9 years a moderate intake of potatoes was able to make the caloric values sufficient. From 10 years upwards, however, the share of the rationed foodstuffs in supplying the required calories has been much smaller, and it has been difficult to reach the daily requirements unless rather large amounts of potatoes and other available foodstuffs have been eaten. THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 11 In the group of light workers the energy contents of the daily rations varied from 1330 to 1680 Calories, with heavy workers from 1730 to 1960 Calories, and with very heavy workers from 1950 to 2200 Calories. To reach the nutritional standards in these groups at least the second half of the necessary calories had to be obtained from ration-free foodstuffs. As can be seen from the Tables, daily intakes of, for example 1200 grams of potatoes among heavy, and 1500 grams among very heavy workers have raised the energy values only to 2900—3100 and 3400—3900 Calories respectively. To reach 4000 and 5000 Calories respectively remarkable amounts of additional foodstuffs have thus been necessary. If they were not obtained, the so-called very heavy work must have changed to heavy work, heavy to light work, and so forth. Protein. The amount of protein in the normal consumer’s daily rations has varied from 31.2 to 44.2 grams, from which amounts 30 to 40 % consisted of animal protein. These values are much lower than are, for example, the recommended daily allowances of the National Research Council, U.S.A. (70 grams for men of 70 kg, 60 grams for women of 56 kg). Considering the amounts obtained in potatoes and eventually from other additional foodstuffs, it must, however, be concluded that the amount of protein actually required by an adult person has been reached. The percentage of animal protein is relatively small, but attention must be paid to the fact that the major part of the plant protein taken has been whole meal protein, the biological value of which evidently is better than that of white flour (cf. Chick, 2). In the groups of workers with larger daily rations, the protein situation has been more advantageous than that of the normal consumers, because the protein requirement is independent of the kind of work. Children up to 3 years of age have obtained the recommended standard allow- ances of protein in the rationed foodstuffs alone. When a moderate consumption of potatoes (300 grams per day) is taken into consideration, the daily protein intake of children aged 4—6 years has also risen to the recommended allowance (50 grams). From 7 years upwards, however, the daily amounts have remained under the recom- mended allowances, even though differences have not been very remarkable. The most serious situation has existed in the age group of 19—20 years, whose protein requirements are very high (75—100 grams) and whose milk ration has been only the same as that of the normal consumers. Fat. The knowledge of the requirements of fat in general are as yet very uncertain, although it is known that some unsaturated fatty acids are nutritionally essential. In normal times the fat consumption has been over 100 grams per capita per day in some countries, while people in some other countries have consumed only 30 grams or less per day. Usually it is considered that people doing heavy manual work in cold climate need large quantities of fat. As can be seen from the Tables the Finnish wartime diets have been relatively poor in fat. The normal consu- mers’ daily rations have contained about 30 grams of fat, those of the heavy workers about 40 grams. The fat contents of the children’s diets have amounted to 50—60 grams. 12 PAAVO ROINE Calcium. The amount of calcium in the rations of the normal consumers has varied from 0.31 to 0.43 grams. 1 It has been particularly low, 0.31—0.36, during the years when the daily milk ration was only 200—225 grams. Because potatoes are poor in calcium and the role of green leaf vegetables in the Finnish winter dietary is insignificant, it can be seen that the daily calcium intake must have been much below the recommended allowance of 0.8 grams and, at least during some years, also below the minimum requirements. The situation could seem more dangerous still, considering the fact that the bread flour ration consists largely of rye whole meal with high phytic acid content. Due to the manner of preparing bread, however, the most part of phytic acid is enzymically broken down (cf. Moll- gaard, Lorenzen, Hansen and Christensen, 9) having probably no very harmful effect on the absorption of calcium. In any case it can be stated that the normal consumers’ diets during 1941—46 have been clearly deficient in calcium. Some deficiency can be noticed also in children’s diets. Only children under 1 year of age (during 1944—46, under 2) whose milk ration was 900—1000 ml have obtained the recommended allowance of calcium. From 1 (or 2) years up- wards the daily milk ration was 600 ml and the total amount of calcium obtained in the rationed foodstuffs averaged 0.8—0.9 grams. The intake of calcium has been inadequate probably at least for adolescents girls and boys, whose recommended daily allowance is 1.3 to 1.4 grams. Grossly deficient in calcium has evidently been the diet for children of 19—20 years of age, who obtained only the normal consumers’ rations. The calcium intakes of the heavy and very heavy workers have been some- what higher than those of the normal consumers, but also they have remained at a relatively low level. The deficiency of calcium led in the antumn of 1945 to giving the order that about 0.5% of calcium as calcium carbonate was to be added to the rye bread produced bv bakeries. Phosphorus. The values of the phosphorus requirements given in literature are somewhat variable, but evidently about one gram should supply the daily need of an adult person for normal maintenance. Children need for optimal growth and development somewhat more, probably about 1.3 grams. It can be seen from the Tables that adults’ diets have contained adequate amounts of phosphorus and the same holds true also for children under 1 year and over 4 years of age. For the I—3 years’ group the allowance of phosphorus has been somewhat scanty. Iron. The recommended allowances of the National Research Council (U.S.A.) for iron are 12 mg for adults, and 6— 15 mg for children. Turpeinen (18), however, reports much lower values, viz., 1 mg for men, 5 mg for women and 2—B mg for children. The amount of iron obtained from rationed foodstuffs alone has been 9.6—12.4 mg for normal consumers, and 6.1—14.9 mg for children of different i ) In addition drinking water contains small, largely varying amounts of calcium. If the average calcium content of Finnish waters is taken for 0.02 g/l and the normal daily consumption for 3 liters, the calcium obtained in water amounts to 0.06 grams. THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 13 ages. According to these values the iron intake can be regarded as wholly adequate or even ample. Vitamin A. The vitamin A content of the diets has been very low throughout. The allowances of the normal consumers have varied in summer from 1050 to 1690 and in winter from 440 to 680 International Units. All these values have risen to some extent when potatoes also are taken into consideration. In summer and in autumn green and yellow vegetables may have increased the vitamin A potency of the diets, and also in winter carrots may have been eaten to such an extent that they could have some significance in the vitamin A maintenance, if only theit carotene were well absorbed. Van Eekelen and Pannevis (4) showed, however, that of the carotene of carrots fed to human beings 99%, and of that of spinach 94%, were excreted in the faeces. Also Kreula and Virtanen (6) as well as Virta- nen and Kreula (22) have shown that on the average only 10 % of the carotene of carrots is absorbed by the body. The vitamin A potency of the vegetable foods can thus not be judged simply on the basis of their carotene contents and the values found in literature are evidently in many cases too high. In calculating the vitamin A potency of a diet on the basis of its carotene content, the material from which the carotene is obtained ought always to be known. The optimal vitamin A supply of an adult person is held to be about 3500 5000 International Units. As can be seen from the Tables all Finnish adults’ diets during 1941—46 have contained only a small part of this requirement. Although the bulk of the amount obtained has been in readily absorbable form (in milk and in butter), it must be stated that the diets, especially during the winter, have been grossly deficient in vitamin A. Due to greater milk rations and lower requirements, the situation of children has not been so bad as that of the adults. Children of I—91 —9 years of age —as well as the children under 1 year of age, whose vitamin A allowance has always been quite satisfactory have during summer seasons probably obtained vitamin A in adequate quantities. During winter the diets of these children have been deficient in vitamin A, and this holds true for older children, particularly, whose optimal supplies are held to amount to 4000—6000 International Units. Some improvement in the vitamin A situation during winter came about through feeding a considerable part of Finnish cattle with A.TV. silage, because the milk thus produced has a high vitamin A potency throughout the year. Thiamine. The thiamine contents of the daily rations of the normal consumers during 1941—46, amounts according to the Tables to 0.7—0.9 mg, the actual allowances, however, being somewhat lower because about 15% of the flour-thiamine is destroyed in the manufacture of bread (Pulkki and Puututa, 14). If in addition to the rations 500 grams of potatoes are consumed, the daily amount of thiamine rises to 1.1—1.3 mg, i.e., to values close to the recommended daily allowances. Although it is not satisfactorily known to what extent the thiamine of certain foodstuffs is absorbed by the human body, it seems evident that at least the mini- mum requirements of thiamine (for a normal consumer about 1 mg) are met with PAAVO ROINE14 in the amounts obtained. The same holds true also for children and workers whose thiamine intake during the time investigated must be regarded as having been adequate. The increased need of more active consumers has been filled by the thiamine of larger card rations and by the increased consumption of potatoes. Riboflavin. The great importance of riboflavin to health, efficiency, vigor, and resistance, has been clearly demonstrated only in recent years, when also the daily requirements for this vitamin have been estimated. If the amounts of ribo- flavin obtained in Finnish diets during 1941—46 are compared with the recom- mended allowances of National Research Council (U.S.A.), it can be seen that the riboflavin supply of adults’ diets has been very scanty throughout, resulting chiefly from the small milk rations during these years. Thus the daily amount of ribo- flavin in the normal consumers’ rations is only 0.7—0.9 mg, and with an ample consumption of potatoes, about 1.2 mg, the recommended allowances being about 1.8 mg. The situation is as bad also among the workers with greater food con- sumption. Because winter diets have probably not contained eggs, green leaves, and other riboflavin-rich foodstuffs in appreciable quantities, it must be assumed that riboflavin deficiency has actually existed in Finland during the years investi- gated. The children’s situation has been better due to larger milk rations. The supply of riboflavin has been quite adequate up to the age of 9 years and sufficient even for the older children. The most severe deficiency has occurred with boys of 19—20 years, whose recommended riboflavin allowance is 2.5 mg but whose diets hardly contained one half of that amount. Niacin (Nicotinic Acid). The present knowledge of the niacin requirements in human nutrition is very uncertain. Recommended allowances have, however, been given, varying from 11 to 20 mg daily for adults, and from 4 to 18 mg for children. It can be seen from the Tables that the amounts of niacin obtained in the Finnish diets during 1941—46 have been very small. It is possible, however, that the value of the niacin content of potatoes (0.5 mg per 100 g) used in the calcula- tions, is too low and that the amounts actually obtained in the diets are greater. In any case it seems that the supply of niacin has been rather scanty. Ascorbic Acid. Of the rationed foodstuffs only milk has contained notable amounts of ascorbic acid, and therefore the amount of this vitamin in ordinary rations has been very small. The chief source of ascorbic acid in the Finnish dietary, especially during winter and spring, are the potatoes, which generally are consumed in rather large quantities. Particularly during the wartime shortage of other foods- tuffs the consumption of potatoes was extraordinarily great, and their importance as sources of ascorbic acid quite decisive. Owing to the different varieties of potatoes, losses during preservation, and losses during food preparation, reliable information about the actual amounts of ascorbic acid contained in the diets is difficult to obtain. The average values of ascorbic acid in the potatoes taken as a basis for the calculations in this paper are probably not too high, at least, (e.g. Lojander, 7, has reported even THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 15 45 mg ascorbic acid in cooked Finnish potatoes). The calculated amounts of ascor- bic acid given in the Tables show that if potatoes have been eaten in moderate quantities, the amounts of ascorbic acid have in general filled at least the minimum requirements. The values for children under 1 year of age seem to be very low, but it ought to be kept in mind that the ascorbic acid content of mothers’ milk is much higher than that of cow’s milk, and that certain berry juices are usually fed to babies. Children and Adults. Examination of the food rations and of the adequacy of several constituents shows that the children have been during 1941—46 in a much better position than the adults. The nutrition of the children under 1 year of age has evidently been fully adequate, considering the calories and the protein as well as the mineral elements and the vitamins. The diets of children up to about 9 years of age, too, have been adequate as regards the calories and most of the food consti- tuents, but some shortage may have occurred in the amounts of calcium, and a distinct deficiency can be noticed during winter in the amounts of vitamin A. From 10 years upwards the caloric values of the diets have been somewhat under the recommended standard allowances, the supply of protein has been scanty, and a distinct deficiency has occurred in the amounts of calcium and vitamin A. The extra rations of grain products, milk, margarine or butter, and sugar, which have been distributed to institutions such as kindergartens, children’s homes, children’s summer colonies, school kitchens, and juvenile summer camps have, however, brought about remarkable improvements in the nutrition of children. Distribution of vitamin preparations, particularly that of cod-liver oil, has also improved children’s nutrition. In the adults’ diets several deficiencies can be noticed. A shortage of calories is very clear, particularly in those groups whose energy requirements are great, a fact which evidently must have decreased the capacity for performing heavy work. Calcium deficiency is also general, being worst among the normal consumers. Of the vitamin deficiencies that of vitamin A is most severe; especially have the diets been grossly deficient in this vitamin duringthe winter periods. A slight deficiency of riboflavin, and possibly also of niacin can still be noticed in adults’ dietaries. The deficiencies of calcium and vitamin A in the Finnish diets in the end of 1941 were stressed already by Virtanen (20) in 1942. A striking fact about adults’ diets during 1941—46 is the smallness of the milk rations compared with the amounts of milk consumed in Finland in years before the war. The decrease in the milk consumption has caused .the worst defi- ciencies in the wartime nutrition. The shortage of calcium as well as that of ribo- flavin could easily be avoided with larger milk rations. The vitamin A situation which has been nearly exclusively dependent on milk and butter, could also be thoroughly changed with larger milk rations, especially if the vitamin A and carotene contents of milk during winter and spring were kept on a high level with A.TV. silage feeding. A comparison of the food rations in different years shows that the adequacy of different constituents has somewhat changed depending on the amounts of the 16 PAAVO ROINE foodstuffs distributed. Detailed knowledge on the amounts of calories, vitamins, •etc., obtained during different years and in different groups of consumers can be seen from the figures given in the Tables. If, however, in order to get a general picture of the development of nutrition, the diets of the normal consumers in the years 1941—46 are compared, it can be stated that the situation was worst during 1942. The amounts of calories as well as of all the other food constituents were during this year at their lowest level, the people were generally starving, and the food was grossly deficient in different constituents. The next worst wave trough was reached in 1945 after the end of the war, but the year 1946 was already remarkably better. In 1947 meat was freed from the rationing, and the food situation developed in some other respects, too, in a more favourable direction. Summary. Owing to the impossibility of obtaining reliable information on the food con- sumption of the »self-providers,» only the food rations and nutrition of the ordinary »consumers» are discussed in this paper. The daily amounts of calories, protein, fat, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid have been calculated on the basis of the rations of bread flour, fats, milk, sugar, and meat. Of the ration-free foods- tuffs only potatoes had greater importance in the diets; their contents of different constituents have been taken into consideration in using approximate values of the daily consumption of potatoes. Inadequacy of calories is a common feature in the diets of adults and also of adolescent children. Distinct deficiencies can also be noticed in the amounts of calcium and vitamin A, a slight deficiency in riboflavin. The intake of other constituents discussed can be regarded as being nutritionally adequate, although the amounts of protein and particularly those of niacin have been in many cases rather scanty. The nutrition of children has been remarkably better than that of the adults owing, above all, to the greater share of milk in the children’s dietary. The nutrition situation was the worst in 1942 and very poor again in 1945. In 1946 and later it has been continually improving. LITERATURE {!) Bacharach, A. L. and Rendle, T., The Nations Food. London, 1946. (2) Chick, H., Biological value of the proteins contained in wheat flours. Lancet 242, 405—408, 1942. Ref. Nutrition Abstracts & Revs. 12, 254, 1942. (3) Eddy, W. H. and Dalldorf, G., The Avitaminosis. Baltimore, 3rd ed., 1944. .(4) Van Eekelen, M. and Pannevis, W., Absorption of Carotinoids from the human intestine. Nature 141, 203—204, 1938. THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 17 (5) Kent-Jones, D. W. and Amos, A. J., Modern Cereal Chemistry. Liverpool, 4th ed. 1947. (6) Kreula, M. and Virtanen, A. I. Absorption of carotene from carrots in humans. Upsala Läkare- fören. Förh. 45, 355—362, 1939. (7) Lojander, W., Keitetyn perunan C-vitamiinipitoisuudesta sekä sen vaihteluista. Duodecim 52, 787—798, 1936. (8) Lunde, G., Vitamine in frischen und konservierten Nahrungsmitteln. Berlin, II Aufl., 1943. (9) Mollgaard, H., Lorenzen, K., Hansen, I. G. and Christensen, P. E., On phytic acid, its im- portance in metabolism and its enzymic cleavage in bread supplemented with calcium. Biochem. J. 40, 589—603, 1946. (10) Peterson, W. H., Skinner, J. T. and Strong, F. M., Elements of Food Biochemistry. New York, 1945. (11) Pulkki, L. H., Undersökningar angående spannmålens och brödets aneurinhalt i Finland. Lecture at »Nordisk cerealkemistförenings kongres i Stockholm». 1946. (12) —»— Vitamiinien määristä ja sijainnista jyvissä. Suomen Kemistilehti A 20, 197—206, 1947. (13) —»—- Personal communication, 1948. (14) » and Puututa, K., Applicability of thiochrome method to determination of the thia- mine content ot thin hard bread and other rye products. Suomen Kemistilehti B 19, 89—90, 1946. (15) Sherman, H. C., Chemistry of Food and Nutrition. New York, 7th ed., 1946. (16) Simola, P. E., Nykyinen ruokamme. Kotitalousopetus 6, 31—40, 1942. (17) —»— Suomalaisten ruoka-aineiden vitamiinipitoisuudesta. Suomen Kemistilehti 18 A, 4—lo, 1945. (18) Turpeinen, 0., Tutkimus suomalaisen kansanravinnon sisältämän raudan määrästä ja riittävyy- destä. Diss., Helsinki, I—ll6, 1946. (19) Virtanen, A. 1., Oikean ravitsemuksen järjestäminen nykyoloissa. Kotitalousopetus 4, 121— 124, 1940. (20) —»— Kivennäisaineiden määristä ja puutteista nykyisessä ravinnossamme. Emäntälehti 40, 18—23, 1942. (21) —»— and Holmberg, T., Variations of vitamin-B2 in milk. Suomen Kemistilehti B 11, 1, 1938 (22) —»— and Kreula, M,, Die Resorbierung des Carotins aus Mohrrüben beim Menschen. Z. physiol. Chem. 270, 141—152, 1941. (23) —»— and Turpeinen, 0., Tutkimus suhteellisen vähävaraisen väestön ravinnosta Suomessa 1936—37. Kansanravitsemuskomitean mietintö, 64—126, 1940. SELOSTUS RUOKATAVAROIDEN SÄÄNNÖSTELYANNOKSET JA NIIDEN RIITTÄVYYS SUOMESSA VUOSINA 1941—46 Paavo Roine. Biokemiallinen Tutkimuslaitos. Helsinki. Tutkimuksessa käsitellään kuluttajaväestön ravitsemusta vuosina 1941—46. Omavaraisen väes- tönosan ruokatavaroiden kulutuksesta on mahdotonta saada edes osapuilleen tarkkoja tietoja, mutta on luultavaa, että heidän ravitsemuksensa on pysynyt suunnilleen rauhanaikaisella tasolla. Säännöstelyannosten pohjalla on laskettu eri kuluttajaryhmissä saadut päivittäiset määrät kalo- rioita, valkuaisaineita, rasvaa, kalsiumia, fosforia, rautaa, A-vitamiinia, tiamiinia, riboflaviinia. 18 PAAVO ROINE niasiinia (nikotiinihappoa) ja askorbiinihappoa. Lisäksi on otettu huomioon perunoiden sisältämät ravintoainemäärät käyttäen arviolukuja perunoiden keskimääräisestä kulutuksesta. Taulukoissa esitettyjen lukujen pohjalla käsitellään erikseen kunkin ravintotekijän päivittäin saatuja määriä ja niiden riittävyyttä. Aikuisten ruokavalion kaloria-arvo on ollut kauttaaltaan liian alhainen. Säännöstellyistä ruokaa aineista on saatu korkeintaan puolet tarvittavasta energiamäärästä, ja energiavajaus on ollut täytettävä lähinnä perunoilla sekä osittain myös säännöstelyn ulkopuolitse saaduilla elintarvikkeilla. Ellei näitä ole kylliksi saatu, on seurauksena ollut laihtuminen tai työkyvyn aleneminen. Myöskin yli 10-vuotis- ten lasten ravinnossa on ilmeisesti esiintynyt energian puutetta. Valkuaisaineiden kokonaismäärä, samoin kuin eläinvalkuaisaineiden osuus, on ollut aikuisten ravinnossa varsin niukka. Nuoremmilla lapsilla on valkuaisaineita ollut ravinnossa riittävästi, van- hemmilla sitävastoin niukasti. Rasvan määrä aikuisten ravinnossa on ollut alhainen. Tiedot rasvan tarpeesta ovat kuitenkin toistaiseksi hyvin epävarmoja. Kalsiumista on aikuisten ravinnossa ollut selvää puutetta, samoin kasvavien lasten ravinnossa. Fosforin määrä on ilmeisesti ollut riittävä, raudan määrä osittain jopa runsaskin. A-vitamiinista on ollut suurta puutetta kaikilla muilla kuluttajaryhmillä paitsi nuorimmilla lap- silla. Erityisen pahana puute on tuntunut talvisaikaan, jolloin maidon vitamiinipitoisuus on alhainen ja karotiinirikkaita kasviksia käytetään vähän. Tiamiinin määrä ravinnossa on ilmeisesti ollut riittävä. Riboflaviinista on ilmeisesti ollut yleistä, lievää puutetta aikuisten ravinnossa. Myöskin kasva- vien lasten ravinnossa on riboflaviinia ollut niukasti. Niasiinin määrä ravinnossa on ollut varsin alhainen. Askorbiinihappoa on ilmeisesti saatu perunoiden ansiosta suunnilleen riittävästi. Lasten ravinto on yleisesti ollut runsaampaa ja täydellisempää kuin aikaisten, johtuen suureksi osaksi siitä, etiä lasten mail oannokset ovat olleet huomattavasti suuremmat kuin aikuisten. Etenkin 19—20-vuotisten ravinnossa on kuitenkin ollut monia selviä puutteita. Vuosi 1942 oli ravitsemuksen suhteen huonoin. Vuosi 1945 oli myöskin hyvin huono, mutta vuonna 1946 tilanne oli jo monessa suhteessa parantunut. Table 2. Daily Rations and Amounts of Different Constituents During 1941 . Vitamin Vitamin As- As- Daily Ph.os- . . Th.ia- Ribo- corbie corbie ■p . Calories Protein. Fat Calcium , Iron A in Ain Niacin „ -j ■ -j • Kation phorus . , mine flavin acid m acid in summerwinter spring autumn g g g g g mg LU. I.U. mg mg mg mg mg 1 2 3 4 5 Ö 7 8 9 TÖ H 12 Ti 14 Normal Consumer Bread Flour: Rye 161 570 16.1 1.8 0.05 0.47 7.4 80 80 0.47 0.23 1.0 Wheat .. 57 200 6.9 1.1 0.03 0.12 1.2 20 20 0.14 0.06 1.1 Fats (Butter) 24.1 189 0.2 20.2- 1010 360 Milk 280 196 8.4 112 0.34 0.26 0.1 560 200 0.11 ! 0.50 0.3 4 1 Sugar 38.3 157 Meat 39.3 61 7.9 3.1 0.08 1.0 20 20 0.05 , 0.08 1.5 Total 1373 39.5 37.4 0.42 0.93 9.7 1690 680 1 0.77 0.87 3.9 4 4 Plus 500 g potatoes 1853 49.5 38.4 0.47 1.14 13.5 1940 930 1.12 1.12 6.4 54 89 » 700 » » 2045 53.5 38.8 0.49 1.22 15.0 2040 1030 1.26 1.22 7.4 74 123 Children Under 1 Year Bread Flour: Rye 144 510 14.4 1.6 0.05 0.42 6.6 70 70 0.42 0.20 0.9 Wheat .. 53 186 6.4 1.1 0.02 0.11 1.1 20 20 0.13 0.05 1.1 Fats (Butter) 27.8 218 0.2 23.3 0.1 1170 420 Milk 1000 700 30.0 40.0 1.20 0.93 0.5 2000 700 0.40 1.80 1.0 15 15 Sugar 38. 3 1 ) 157______ Meat 39.3 61 7.9 3.1 0.08 1.0 20 20 0.05 0.08 1.5 Total [ 1832 58.9 69.1 1.27 1.54 9.3 j 3280 j 1230 1.18 2.13 4.5 15 15 *) Children 0— 6 months of age, 71.2 grams per day. THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 19 Table 2. (Continued). 1 2 3 4 5 6 7 8 9 10 11 12 13 14 I Children I—3 Years Bread Flour: Rye 144 510 14.4 1.6 0.05 0.42 6.6 70 70 0.42 0.20 0.9 Wheat .. 53 186 6.4 1.1 0.02 0.11 1.1 20 20 0.13 0.05 1.1 __ Fats (Butter) 27.8 218 0.2 23.3 0.1 1170 420 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 120 0.24 1.08 0.6 9 9 Sugar 38.3 157 —. Meat 39.3 61 7.9 3.1 0.08 1.0 20 20 0.05 0.08 1.5 Total 1552 46.9 53.1 0.79 1.17 9.1 2480 950 0.84 1.41 4.1 9 9 Plus 200 g potatoes } 1744 j 50.9 53.5 0.81 1.25 10.6 1 2580 1050 0.98 1.51 ; 5.1 29 43 I j j Children 4—B Years Bread Flour; Rye 144 510 14.4 1.6 0.05 0.42 6.6 70 70 0.42 0.20 0.9 Wheat .. 53 186 6.4 1.1 0.02 0.11 1.1 20 20 0 13 0.05 1.1 Fats (Butter) 27.8 218 0.2 23.3 0.1 1170 420 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 38.3 157 Meat 39.3 61 7.9 3.1 0.08 1.0 20 20 0.05 0.08 1.5 1 I I Total 1552 46.9 53,1 0,79 1.17 9.1 2480 950 0.84 1.41 4.1 9 9 Plus 300 g potatoes { 1840 52.9 53.7 0.82 1.29 11.4 2630 1100 1.05 1.5 > j 5.6 j 39 | 60 Children 9—16 Years Bread Flour: Rye 161 570 16.1 1.8 0.05 0.47 7.4 80 80 0.47 0.23 1.0 _ Wheat .. 57 200 6.9 1.1 0.03 0.12 1.2 20 20 0.14 0.06 1.1 Fats (Butter) 27-8 218 0.2 23.3 0.1 1170 420 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 38.3 157__ _____ Meat 39.3 61 7.9 3.1 0.08 1.0 | 20 20 0.05 0.08 1.5 _ Total 1626 49.1 53.3 0.80 1.23 10.0 2490 960 0.90 1.45 4.2 9 9 Plus 500 g potatoes | 2106 I 59.1 i 54.3 0.85 , 1.44 ; 13.8 2740 | 1210 | 1.25 1.70 6.7 59 94 » 800 » » 2396 j 65.1 ! 54.9 0.88 ! 1.56 I 16.0 2890 1360 ! 1.46 1.85 8.2 89 145 20 PAAVO ROINE Light Worker Bread Flour; Rye 161 570 16.1 1,8 0.05 0.47 7.4 ,80 80 0.47 0.23 1.0 Wheat .. 70 246 8.5 1.4 0.03 0.15 ! 1.5 20 20 0.17 0.07 1.4 Fats (Butter) 24.1 189 0.2 20.2 j 1010 ; 360 I Milk 280 196 8.4 11.2 0.34 0.26 I 0.1 560 200 0.11 0.50 0.3 4 4 Sugar 38.3 157 Meat 39.3 61 7.9 3.1 0.08 | 1.0 20 20 | 0 05 0.08 1.5 Total 1419 41.1 37.7 0.42 0.96 10.0 1690 680 0.80 0.88 4.2 4 4 Plus 600 g potatoes ! 1995 53.1 38.9 0.48 1.20 14.5 1990 980 | 1.22 1.18 7.2 164 106 » 900 » » I 2283 59.1 39.5 0.51 1.33 16.8 2140 1130 | 1.43 1.33 8.7 I 94 157 Heavy Worker ! I Bread Flour: Rye 283 1002 28.3 3.1 0.09 0.82 13.0 140 140 0.82 0.40 1.7 Wheat .. 77 270 9.3 1.5 0.03 0.17 1.6 ' 20 20 0.18 0.08 1.5 Fats (Butter) 30.4 239 0 2 25.4 0.01 0.1 i 1280 460 Milk 280 196 8.4 11.2 0.34 0.26 0.1 560 200 0.11 0.50 0.3 4 4 Sugar 38.3 157 Meat 54.3 85 10.9 4.3 0.01 0.12 1.4 30 30 0.07 0.11 2.1 Total 1949 57.1 45.5 0.47 1.38 16.2 2030 850 1.18 1.09 5.6 4 4 Plus 800 g potatoes 2747 73.1 47.1 0.53 1.71 22.2 2430 1250 1.74 | 1.49 | 9.6 84 140 » 1200 » » ■■■.[— 3101 81.1 I 47.9 0.59 1.87 25.0 2630 1450 2.02 ! 1.69 | 11.6 124 208 Very Heavy Worker Bread Flour: Rye 415 1469 41.5 4.6 0.14 1.20 19.1 210 210 1.20 0.58 2.5 Wheat .. 77 270 9.3 1.5 0.03 0.17 1.6 20 20 0.18 0.08 1.5 Fats (Butter) 30.4 239 0.2 25.4 0.01 0.1 1280 460 Milk 280 196 8.4 11.2 0.34 0.26 0.1 560 200 0.11 0.50 0.3 4 4 Sugar 38.3 157 Meat 54.3 85 10.9 4.3 0.01 0.12 1.4 30 30 0.07 0.11 2.1 Total 2416 70.3 47.0 0.52 1.76 22.3 2100 920 1.56 1.27 6.4 4 4 Plus 1000 g potatoes 3376 90.3 49.0 0.62 >2.16 29.8 2600 1420 2.26 1.77 11.4 104 174 » 1500 » » .. 3856 100.3 50.0 0.67 2.37 33.9 2850 1670 2.61 2.02 13.9 154 259 THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 21 Table 3. Daily Rations and Amounts of Different Constituents During 1942 Vitamin Vitamin As- As- Daily Calories Protein Fat Calcium os Iron A in A in Thi a Ribo Nia, C m corJ) ' c corbie Ration phorus . , mine flavin acid in - acid in summerwinter spring autumn g g g g g mg I.U. I.U. mg mg mg mg mg j 1 2 i 3 4 5 6 7 8 9 IÖ Ti Ü 13 14 - Normal Consumer Bread Flour: Rye 182 644 18.2 2.0 0.06 0.53 8.4 90 90 0.53 0.25 1.1 Wheat . . 27 95 3.3 0.5 0.01 0.06 0.6 10 10 0.06 0.03 0.5 Fats (Butter) 12.9 101 0.1 10.8 540 190 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 30.1 123 Meat 18.1 28 3.6 1.4 0.04 0.5 10 10 0.02 ' 0.04 0.7 Total 1131 31.2 22.7 I 0.31 0.82 9.6 1050 440 0.69 0.68 2.5 3 3 Plus 500 g potatoes , 1611 41.2 23.7 0.36 1.03 I 13.4 1300 690 1 1.04 0.93 5.0 !53 88 » 700 » » 1803 I 45.2 24.1 0.38 1.11 14.9 1400 790 1 1.18 1.03 6.0 ! 73 122 Children Under 1 Year Bread Flour; Rye 109 386 10.9 1.2 0.04 0.32 5.0 50 50 0.32 0.15 0.7 Wheat .. 51 179 6.2 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 1000 700 30.0 40.0 1.20 0.93 0.5 2000 700 0.40 1.80 1.0 15 15 Sugar 30. 1 1 ) 123- Meat 18.1 28 3.6 1.4 0.04 0.5 10 10 0.02 0.04 0.7 Total I 1569 50.8 59.9 1.26 1.40 7.1 2900 1070 0.86 2.04 3.4 15 15 22 PAAVO ROINE Children i—3 Years Bread Flour; Rye 109 386 10.9 1.2 0.04 0.32 5.0 50 50 0.32 0.15 0.7 Wheat .. 51 179 6.2 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 30.1 123_ Meat 18.1 28 3.6 1.4 0.04 0.5 10 10 0.02 | 0.04 0.7 Total 1289 38.8 43.9 0.78 1.03 6.9 2100 790 0.70 1.32 3.0 9 9 Plus 200 g potatoes 1 1481 42.8 44.3 ! 0.80 1.11 8.4 1 2200 890 1 0.84 1.42 ! 4.0 [ 29 43 Children 4— 12 Years Bread Flour: Rye 146 517 14.6 1.6 0.05 0.42 6.7 70 70 0.42 0.20 0.9 Wheat .. 51 179 6.2 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 30.1 123_ Meat 18.1 28 3.6 1.4 0.04 0.5 10 | 10 0.02 0.04 0.7 Total 1420 42.5 44.3 0.79 1.13 8.6 2120 810 0.80 1.37 3.2 9 9 Plus 300 g potatoes 1708 48.5 44.9 i 0.82 ; 1.25 10.9 2270 | 960 ! 1.01 i 1.52 j 4.7 39 60 » 500 » » 1900 52.5 45.3 I 0.84 ' 1.34 12.4 2370 1 1060 1.15 1.62 ( 5.7 59 94 . Adolescents 13— 16 Years Bread Flour; Rye 182 644 18.2 2.0 0.06 0.53 8.4 90 90 0.53 0.25 1.1 Wheat . . 27 95 3.3 0.5 0.01 0.06 0.6 10 10 0.06 0.03 0.5 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 30.1 123 Meat 18.1 28 3.6 1.4 0.04 0.5 10 10 0.02 0.04 0.7 Total 1463 43.2 44.2 0.79 1.19 9.8 2130 820 0.85 1.40 2.9 9 9 Plus 600 g potatoes 2039 55.2 45.4 0.85 1.43 14.3 2430 j 1120 1.27 ! 1.70 5.9 69 111 » 800 ».. » 2231 59.2 45.8 0.87 ! 1.52 j 15.8 2530 | 1220 1.4l | 1.80 6.9 89 145 *) Children 0— 6 months of age, 49.3 grams per day 23THE AMOUNTS AND ADEQUACY OF FOOD RATIONS S Table 3. (Continued). I 2 3 4 5 6 7 8 9 TÖ Ü 12 13 tT" Light Worker Bread Flour: Rye 232 821 23.2 2.6 0.08 0.67 10.7 120 120 0.67 0.32 1.4 Wheat .. 27 95 3.3 0.5 0.01 0.06 0.6 10 10 0.06 0.03 0.5 Fats (Butter) 16.2 127 0.1 13.6 680 240 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 30.1 123 Meat 18.1 28 3.6 1.4 0.04 0.5 10 10 0.Ö2 0.04 0.7 Total 1334 36.2 I 26.1 0.33 0.96 11.9 1220 520 0.83 0.75 2.8 3 3 Plus 600 g potatoes I 1910 48.2 j 27.3 0.39 1.20 16.4 1 1520 j 820 1.25 1.05 5.8 63 105 » 900 » » I 2198 54.2 j 27.9 0.42 1.33 | 18,7 | 1670 j 970 1.46 1.20 7.3 93 156 Heavy Worker Bread Flour: Rye 325 1151 32.5 3.6 0.11 0.94 15.0 160 160 0.94 0.45 2.0 Wheat .. 27 95 3.3 0.5 0.01 0.06 0.6 10 10 0.06 0.03 0.5 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 34.9 143 1 [ Meat 30.4 | 47 | 6.1 2.4 0.07 0.8 20 20 0.04 [ 0.06 1.2 Total 1729 48.0 30.8 0.36 1.26 16.5 1410 620 1.12 0.90 3.9 3 3 Plus 800 g potatoes .... 2497 , 64.0 32.4 0.44 1.59 22.5 ; 1810 j 1020 1.68 1.30 7.9 83 | 139 i> 1200 » » 2881 j 72.0 33.2 0.48 1.75 25.5 ’2OlO [ 1220 1.96 1.50 9.9 123 I 207 Very Heavy Worker Bread Flour: Rye 428 1515 42.8 4.7 0.14 1.24 19.7 210 210 1.24 0.61 2.6 Wheat . . 27 95 3.3 0.5 0.01 0.06 0.6 10 10 0.06 0.03 0.5 Fats (Butter) 19.5 153 0.1 16.3 820 290 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 34.9 143 Meat 35.3 55 7.1 2.8 0.08 0.9 20 20 0.05 0.07 1.3 Total 2101 59.3 32.3 0.39 1.57 21.3 1460 670 1.43 1.07 4.6 3 3 Plus 1000 g potatoes 3061 ■ 79.3 : 34.3 ' 0.49 1.98 28.8 ! 1960 1170 2.13 1.57 9.6 103 173 » 1500 » » 3541 89.3 , 35.3 0.54 2.18 32.6 j 2210 1420 2.48 1.82 12.1 153 258 24 PAAVO ROINE Table 4. Daily Rations and Amounts tf Different Constituents During ig4J \ Vitamin Vitamin ] As- As- Daily . Phos- .. « • Thia- Ribo- . . corbie corbie .. Calories Protein Fat Calcium , Iron Ain Alu •,, • Niacin _-j irl .-j • Ration phorus • , mine flavin acid in acid in summerwinter spring autumn g g g g g mg LU. I.U. mg mg mg mg mg ~ j 2 3 4 5 6 7 8 9 H) H Ü 13 h"" Normal Consumer Bread Flour; Rye 241 853 24.1 2.7 0.08 0.70 11.1 120 120 0.70 0.32 1.4 Wheat .. 16 56 1.9 0.3 0.01 0.03 0.3 0.04 0.02 0.3 Fats (Butter) 20.6 162 0.1 17.2 870 310 Milk 267 187 8.0 10.7 0.32 0.25 0.1 530 190 0.11 0.48 0.3 4 4 Sugar 20.5 84 Meat 18.6 29 3.7 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total 1371 37.8 32.4 0.41 1.02 12.0 1530 630 0.87 0.88 2.7 4 4 Plus 500 g potatoes 1851 ; 47.8 33.4 j 0.46 1.23 15.8 1780 880 1.22 1 1.13 5.2 54 89 » 700 » » 2043 i 51.8 33.8 0.48 j 1.31 | 17.3 1880 980 1.36 1.23 j 6.2 74 121 Children Under 1 Year Bread Flour: Rye 99 350 9.9 1.1 0.03 0.29 4.6 50 50 0.29 0.14 0.6 Wheat .. 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 23.4 184 0.2 19.6 980 350 Milk 1000 i 700 | 30.0 40.0 1.20 0.93 0.5 2000 700 0.40 1.80 1.0 15 15 Sugar 24. 6 1 ) 101 Meat i 18.6 29 i 3.7 1.5 0.04 0.5 10 10 0.02 j 0.04 0.7 Total 1536 49.7 63.2 1.25 1.37 6.6 3050 1120 0.83 2.03 3.3 15 15 Children I— 3 Years Bread Flour: Rye 99 350 9.9 1.1 0.03 0.29 4.6 50 50 0.29 0.14 0.6 Wheat 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 27.5 216 0.2 23.0 0.1 1160 410 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 20.5 84 I Meat 18.6 29 3.7 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total j 1271 37.7 50.6 0.77 1.00 6.5 2430 900 0.67 1.31 2.9 9 9 Plus 200 g potatoes ; 1463 41.7 51.0 | 0.79 | 1.08 8.0 I 2530 ; 1000 ! 0.81 ' 1.41 3.9 | 29 43 J ) Children o—6 months of age, 49.3 grams per day. THE AMOUNTS AND ADEQUACY OF FOOD RATIONS 25 Table 4. (Continued). I 1 2 3 4 5 6 7 8 9 TÖ j il 12 13 IT Children 4—9 Years Bread Flour: Rye | 144 510 14.4 1.6 0.05 0.42 6.6 70 70 0.42 0.20 0.9 _ Wheat .. ; 53 186 6.4 1.1 0.02 0.11 1.1 20 20 0.13 0.05 1.1 Fats (Butter) 27.5 216 0.2 23.0 0.1 1160 410 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 20.5 84 Meat 18-6 | 29 3.7 [ 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total j 1445 42.7 51.2 0.79 1.13 8.6 2460 930 0.81 1.37 3.3 9 9 Plus 300 g potatoes 1733 | 48.7 ! 51.8 I 0.82 1.25 1 10.9 2610 1080 1.02 1.52 ; 4.8 39 60 Children 10— 12 Years Bread Flour: Rye 241 853 24.1 2.7 0.08 0.70 11.1 120 120 0.70 0.34 1.4 Wheat .. 16 56 1.9 0.3 0.01 0.03 0.3_ 0.04 0.02 0.3 Fats (Butter) 27.5 216 0.2 23.0 0.1 1160 410 Milk 600 420 18.0 ' 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 20.5 84— .— __ Meat 18-6 29 3.7 j 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total 1658 47.9 51.5 0.81 1.33 12.3 2490 960 1.00 1.48 3,0 9 9 Plus 500 g potatoes ! 2138 j 57.9 52.5 j 0.86 1.54 16.1 2740 1210 1.35 | 1.73 , 5.5 59 94 Adolescents 13— 16 Years I Bread flour; Rye 276 977 27.6 3.0 0.09 0.80 12.7 ! 140 140 0.80 0.39 1.7 _ Wheat 16 56 1.9 0.3 0.01 0.03 0.3 1 0.04 0.02 0.3 _ Fats (Butter) 25.1 197 0.2 21.0 0.1 1050 380__ M'ik 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 20.5 84 Meat j 18.6 | 29 3.7 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total 1763 51,4 49.8 0.82 1.43 13.9 2400 950 1.10 1.53 3.3 9 9 Plus 600 g potatoes I 2339 j 63.4 51.0 j 0.86 1.67 j 18.4 I 2700 1250 1.52 1.83 6.3 69 111 * 800 » » I 2531 I 67.4 51.4 j 0.90 1.76 | 19.9 1 2800 1350 1.66 1.93 7.3 89 145 26 PAAVO ROINE Light Worker Bread Flour: Rye 282 998 28.2 3.1 0.09 0.81 13.0 140 140 0.82 0.40 1.7 Wheat .. 16 56 1.9 0.3 0.01 0.03 0.3 0.04 0.02 0.3 Fats (Butter) 25.4 199 0.2 21.3 0.1 1070 380 Milk 267 187 8.0 10.7 0.32 0.25 0.1 530 190 0.11 0.48 0.3 4 4 Sugar 20.5 84 Meat 18.6 29 3.7 1.5 0.04 0.5 10 10 0.02 0.04 0.7 Total 1553 42.0 36.9 0.42 1.13 14.0 1750 720 0.99 0.94 3.0 4 4 Plus 600 g potatoes 2129 | 54.0 38.1 0.48 1.37 18.5 2050 1020 1.41 1.24 6.0 64 106 » 900 » » 2417 I 60.0 38.7 0.51 1.50 20.8 | 2200 1170 1.62 | 1.39 7.5 94 157 Heavy Worker Bread Flour: Rye 373 1320 37.3 4.1 0.12 1.08 17.2 190 190 1.08 0.52 2.2 Wheat .. 16 56 1.9 0.3 0.01 0.03 0.3 0.04 0.02 0.3 Fats (Butter) 27.5 216 0.2 23.0 0.1 1150 410 Milk 267 187 8.0 10.7 0.32 0.25 0.1 530 190 0.11 0.48 0.3 4 4 Sugar 20.5 84 —•— Meat 25.7 40 5.1 2.1 0.06 0.6 10 10 0.03 0.05 1.0 Total 1903 52.5 40.2 0.45 1.42 18.3 1880 800 1.26 1.07 3.8 4 4 Plus 800 g potatoes 2671 I 68.5 41.8 0.53 1.75 24.3 2280 1200 1.82 1.47 7.8 84 140 » 1200 » » 3055 1 76.5 1 42.6 0.57 1.91 27.3 2480 1400 2.10 1.67 9.8 124 208 Very Heavy Worker Bread Flour: Rye 454 1607 45.4 5.0 0.15 1.31 20.8 230 230 1.32 0.64 2.7 Wheat .. 16 56 1.9 0.3 0.01 0.03 0.3 0.04 0.02 0.3 Fats (Butter) 27.5 216 0.2 23.0 0.1 1150 410 Milk 267 187 8.0 10.7 0.32 0.25 0.1 530 190 0.11 0.48 0.3 4 4 Sugar 20.5 84 - Meat 32.7 51 6.5 2.6 0.07 0.8 20 20 0.04 0.07 1.2 Total 2201 62.0 41.6 0.48 1.66 22.1 1930 850 1.51 I 1.21 4.5 4 4 Plus 1000 g potatoes 3161 82.0 43.6 0.58 2.07 | 29.6 2430 1350 2.21 1.71 9.5 104 174 » 1500 » » . . 3641 92.0 44.6 0.63 | 2.27 ; 33.4 2680 1600 I 2.56 | 1.96 j 12.0 154 259 27THE AMOUNTS AND ADEQUACY OF FOOD RATIONS Table 5. Daily Rations and Amounts of Different Constituents During 1944. I Vitamin Vitamin __ . . As- As- ti ,• ' Calories Protein Fat Calcium , Iron Ain Ain Rd, ° ]\jj acjn coldj | c corbie Ratlon phOrUS summerwinter m,ne flavln ac,d m acid in spring autumn g g g g g mg I.U. I I.U. mg mg mg mg mg 1 2 3 4 5 6 7 8 9 TÖ Tl 12 13 14 Normal Consumer Bread Flour: Rye 197 694 19.7 2.2 0.06 0.57 9.1 100 100 0.57 0.28 1.2 Wheat .. 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 16.4 129 0.1 13.7- 690 250 Milk 283 198 8.5 11.3 0.34 0.26 0.1 570 200 0.11 0.51 0.3 4 4 Sugar 18.5 76 Meat 49.9 78 10.0 4.0 0.01 0.11 1.2 20 20 0.06 j 0.10 1.9 Total 1347 44.2 32.2 0.43 1.05 11.4 1390 580 0.86 0.94 4.4 4 4 Plus 500 g potatoes 1827 I 54.2 33.2 0.48 1.26 | 15.2 | 1640 830 1.21 1.19 ! 6.9 ! 54 89 » 700 » » .... 2019 ! 58.2 33.6 0.50 1.34 I 16.7 1740 930 1.35 1.29 I 7.9 j 74 123 Children Under 2 Years j Bread Flour: Rye I 98 347 9.8 1.1 0.03 0.28 4.5 50 50 0.28 0.14 0.6 Wheat .. 50 175 6 0 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 24.6 193 0.2 20.6 1030 370 Milk 908 636 27.2 36.3 1.09 0.84 0.5 1820 640 0.36 1.63 0.9 14 14 Sugar 18. 5 1 ) 76—.— Meat 49.9 78 | 10.0 4.0 0.01 0.11 1.2 20 20 0.06 0.10 1.9 Total 1505 53.2 63.0 1.15 1.34 7.3 2940 1100 0.82 1.92 4.4 14 14 - j Children 2—3 Years , Bread Flour: Rye 98 347 9.8 1.1 0.03 0.28 4.5 50 50 0.28 0.14 0.6 Wheat .. 50 175 6.0 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 24.6 193 j 0.2 20.6 j 1030 370 Milk 600 420 , 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 18.5 76 Meat 49.9 78 I 10.0 4.0 0.01 0.11 I 1.2 j 20 20 0.06 0.10 1.9 j _ Total 1289 44.0 50.7 0.78 1.06 7.1 2320 880 0.70 1,37 4.1 9 9 Plus 200 g potatoes 1481 , 48.0 j 51.1 j 0.80 1 14 8.6 2420 , 980 | 0.84 1.47 5.1 29 43 Children 4—9 Years Bread Flour: Rye 144 510 14.4 1.6 0.05 0.42 6.6 70 70 0.42 0.20 0.9 Wheat .. 53 186 6.4 1.1 0.02 0.11 1.1 20 20 0.13 0.05 1.1 Fats (Butter) 24.6 193 0.2 20.6 1030 370 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 18.5 76 Meat 49.9 78 10.0 4.0 0.01 0.11 1.2 20 20 0.06 0.10 1.9 Total 1463 49.0 51.3 0.80 1.20 9.2 2340 900 0.85 1.43 4.5 9 9 Plus 300 g potatoes , 1751 55.0 ! 51.9 : 0.83 [ 1.32 i 11.5 2490 1050 1.06 I 1.58 j 6.0 39 60 Children 10— 12 Years Bread Flour: Rye 197 694 19.7 2.2 0.06 0.57 9.1 100 100 0.57 0.28 1.2 Wheat ... 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 24.6 193 0.2 20.6 1030 370 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 18.5 76' Meat 49.9 78 10.0 4.0 0.01 0.11 1.2 20 20 0.06 0.10 1.9 Total 1633 53.8 51.8 0.81 1.35 11.6 2360 920 0.99 1.51 4.7 9 9 Plus 500 g potatoes : 2113 63.8 52.8 0.86 I 1.56 | 15.4 j 2610 j 1170 1.34 1.75 | 7.2 ! 59 j 94 Adolescents 13 ■— 16 Years Bread Flour: Rye 246 871 24.6 2.7 0.08 0.71 11.3 120 120 0.71 0.34 1.5 Wheat 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 24.6 193 0.2 20.6 1030 370 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 18.5 76 Meat 49.9 78 10.0 4.0 0.01 0.11 1.2 20 20 0.06 0.10 1.9 Total 1810 58.7 52.3 0.83 1.49 13.8 2380 940 1.13 1.57 5.0 9 9 Plus 600 g potatoes j 2386 70.7 53.5 0.89 1.73 18.3 | 2680 ■ 1240 1.55 ; 1.87 8.0 j 69 j 111 » 800 » » j 2578 74.7 53.9 0.91 1.82 19.8 1 2780 1340 1.69 1.97 | 9.0 ! 89 i 145 1 ) Children 0— 6 months of age, 49.3 grams per day. Children 7— 12 months of age,24.6 grams per day. 29THE AMOUNTS AND ADEQUACY OF FOOD RATIONS Table 5. (Continued). 1213 4 5 6 ~ 89TÖjH12 13 Ti I Light Worker Bread Flour: Rye 246 871 24.6 2.7 0.08 0.71 11.3 120 120 0.71 : 0.34 1.5 _ Wheat .. 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 | 0.05 1.0 Fats (Butter) 24.6 | 193 0.2 20.6 1030 370 I Milk 283 198 8.5 11.3 0.34 0.26 0.1 570 200 0.11 0.51 0.3 4 4 Sugar 18.5 76 Meat 49.9 | 78 10.0 4.0 0.01 0.11 1.2 | 20 20 0.06 j 0.10 1.9 _ Total 1588 49.2 39.6 0.45 1.19 13.6 1750 720 1.00 1.00 4.7 4 4 Plus 600 g potatoes 2164 | 61.2 ! 40.8 0.51 1.43 18.1 2050 I 1020 ! 1.42 ! 1.30 ' 7.7 64 106 » 900 » » ••••2452 I 67.2 j 41.4 0.54 1.56 20,4 2200 j 1170 1.63 j 1.45 , 9.2 94 157 Heavy Worker Bread Flour: Rye 344 1218 34.4 3.8 0.11 0.99 15.8 170 170 1.00 0.48 2.1 Wheat .. 49 172 5.9 1.0 0.02 0.1 1 1.0 10 10 0.12 0.05 1.0 1 Fats (Butter) 24.6 193 0.2 20.6 j 1030 I 370 j Milk 283 198 8.5 11.3 0.34 0.26 0.1 i 570 200 0.11 0.51 0.3 4 4 Sugar 18.5 76_j j j j Meat 65.1 102 13.0 5.2 0.01 0.14 1.6 30 '3O 0.08 0.13 2.5 1 Total 1959 62.0 41.9 0.48 1.50 18.5 1810 780 1.31 1.17 6.1 4 4 Plus 800 g potatoes 2727 i 78.0 , 43.5 0.56 1.83 , 24.5 J 2210 1180 j 1.87 1.57 10.1 84 j 140 » 1200 » » ....3111 i 86.0 ( 44.3 0.60 1.99 27.5 ! 2410 1380 | 2.15 1.77 ! 12.1 124 208 Very Heavy Worker Bread Flour: Rye 394 1395 39.4 4.3 0.13 1.14 18.1 200 200 1.04 0.55 2.4 Wheat .. 49 172 5.9 1.0 0.02 0.11 1.0 10 10 0.12 0.05 1.0 Fats (Butter) 24.6 193 0.2 20.6 1030 370 Milk 283 198 8.5 11.3 0.34 0.26 0.1 570 200 0.11 0.51 0.3 4 4 Sugar 18.5 76 ——— —.— __ Meat 73.8 115 14.8 5.9 I 0.01 0.16 1.8 40 40 0.10 0.15 2.8 Total 2149 68.8 43.1 0.50 1.67 21.0 1850 820 1.37 1.26 6.5 4 4 Plus 1000 g potatoes 3109 88.8 , 45.1 0.60 2.08 28.5 2350 1320 2.07 ' 1.76 11.5 ! 104 174 » 1500 » » j 3589 98.8 j 46.1 1 0.65 2.28 32.3 2600 ■ 1570 i 2.42 I 2.01 14.0 ' 154 259 30 PAAVO ROINE Table 6. Daily Rations and Amounts of Different Constituents During 1945 Vitamin Vitamin As- As- Daily . Phos- »• A • Thia- Ribo- . . corbie corbie „,. Calories Protein Fat Calcium , Iron Amain . Niacin Ration phorus . , mine flavin aciu in, acid in summerwinter spring autuma g g g g g mg I.U. I.U. mg mg mg mg mg 1 2 3 4 5 6 7 8 9 Ti) U Ü 13 TT" Normal Consumer Bread Flour: Rye 182 «44 18.2 2.0 0.0« 0.53 8.4 90 90 0.53 j 0.25 1.1 Wheat .. 58 204 7.0 1.2 0.03 0.12 1.2 20 20 0.14 0.06 1.2 Fats (Butter) 19.2 151 0.1 16.1 810 290 Milk 225 158 6.8 9.0 0.27 0.21 0.1 450 160 0.09 0.41 0.2 3 3 Sugar 16.4 67—■ Meat 23.1 36 4.6 1.8 0.05 0.6 10 10 | 0.03 0.05 0.9 Total 1260 36.7 30.1 0.36 0.91 10.3 1380 570 0.79 0.77 3.4 3 3 Plus 500 g potatoes 1740 | 46.7 31.1 0.41 1.12 14.1 1630 820 1,14 1.02 5.9 53 88 » 700 » » 1932 j 50.7 31.5 0.43 1.20 | 15.6 1730 920 1.28 1.12 6.9 73 122 Children Under 2 Years Bread Flour: Rye 98 347 9.8 1.1 0.03 0.28 4.5 50 50 0.28 0.14 0.6 Wheat .. 52 182 6.3 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410 Milk 900 630 27.0 36.0 1.08 0.84 0.5 1800 630 0.36 1.62 0.9 [ 14 14 Sugar 16. 4 1 ) 67 j Meat 23.1 36 4.6 1.8 0.05 0.6 10 10 0.03 0.05 0.9 j Total 1477 47.9 62.8 1.13 | 1.28 6.8 3030 1120 0.79 1.86 3.4 14 14 Children 2—3 Years Bread Flour; Rye 98 347 9.8 1.1 0.03 0.28 4.5 50 50 0.28 0.14 0.6 Wheat .. 52 182 6.3 1.0 0.02 0.11 1.1 20 20 0.12 0.05 1.0 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410 Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 16.4 67 Meat 23.1 36 4.6 1.8 0.05 0.6 10 10 0.03 0.05 0.9 Total 1267 38.9 50.8 0.77 1.00 6.6 2430 910 0.67 1.32 3.1 9 9 Plus 200 g potatoes ' 1459 42.9 51.2 j 0.79 1.08 : 8.1 2530 1010 0.81 1.42 ; 4.1 j29j 43 *) Children 0— 6 months of age, 49.3 grams per day. Children 7—12 months of age, 24.6 grams per day. 31THE AMOUNTS AND ADEQUACY OF FOOD RATIONS Table 6. (Continued). 1 2 3 4 5 6 7 8 9 j IÖ | U 12 13 14 Children 4—9 Years Bread Flour; Rye 144 510 14.4 1.6 0.05 0.42 6.6 [ 70 70 0.42 | 0.20 0.9 Wheat ..I 55 193 6.7 1.1 0.02 1.12 1.2 1 20 20 0.13 ; 0.06 1.1 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410__ Milk 600 420 18.0 24.0 0.72 0.56 0.3 ; 1200 420 0.24 1.08 0.6 9 9 Sugar 16.4 67 Meat 23.1 36 4.6 1.8 0.05 0.6 | 10 10 0.03 0.05 0.9 Total 1441 1 43.9 51.4 0.79 1.15 8.8 2450 930 0.82 1.39 3.4 9 9 Plus 300 g potatoes 1729 | 49.9 1 52.0 0.82 j 1.27 11.1 | 2600 j 1080 1.03 , 1.54 , 4.9 \ 39 60 . Children 10—12 Years Bread Flour: Rye...... | 182 644 18.2 2.0 0.06 0.53 8.4 90 90 0.53 0.25 1.1 Wheat .. j 58 204 7.0 1.2 0.03 0.12 1.2 20 20 0.14 0.06 1.2 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410_ Milk 600 420 18.0 24.0 0.72 0.56 0.3 1200 420 0.24 1.08 0.6 9 9 Sugar 16.4 67- Meat 23.1 36 4.6 j 1.8 0.05 0.6 10 10 0.03 0.05 0.9 Total 1586 48.0 51.9 0.81 1.26 10.6 2470 950 0.94 1.44 3.8 9 9 Plus 500 g potatoes .... 2066 j 58.0 j 52.9 0.86 ! 1.47 14.4 j 2720 1200 | 1.29 | 1.69 6.3 59 94 : jj j ' Adolescents 13— 16 Years Bread Flour: Rye 223 789 22.3 2.5 0.07 0.64 10.3 j 110 110 0.65 0.31 1.3 Wheat 58 204 7.0 1.2 0.03 0.12 1.2 | 20 20 0.14 0.06 1.2 Fats (Butter) 27.4 215 0.2 22.9 0.1 i 1150 410 Milk 600 420 18.0 24.0 0.72 0.56 0.3 i 1200 420 0.24 1.08 0.6 9 9 Sugar 16.4 67__ ____ __ Meat 23.1 36 4.6 1.8 0.05 0.6 j 10 10 0.03 0.05 0.9 Total 1731 52.1 52.4 0.82 1.37 12.5 2490 970 1.06 1.50 4.0 9 9 Plus 600 g potatoes 2307 64.1 53.6 | 0.88 1.61 17.0 2790 1270 1.48 ! 1.80 j 7.0 | 69 111 * 800 » » 2499 68.1 54.0 0.90 1.70 18.5 2890 1370 1.62 ! 1.90 I 8.0 ; 89 145 PAAVO ROINE Light Worker Bread Flour- Rye 223 789 22.3 2.5 0.07 0.64 10.3 110 110 0.65 0.31 I 1.3 Wheat .. 58 204 7.0 1.2 0.03 0.12 1.2 20 20 0.14 0.06 1.2 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410 Milk 225 158 6.8 9.0 0.27 0.21 0.1 450 160 0.09 0.41 0.2 3 3 Sugar 16.4 67 Meat 23.1 36 4.6 1.8 0.05 0.6 10 10 0.03 0.05 0.9 Total 1469 40.9 37.4 0.37 1.02 12.3 1740 710 0.91 0.83 3.6 3 3 Pius 600 g potatoes 2045 52.9 38.6 0.43 ! 1.26 16.8 2040 | 1010 1.33 1.13 6.6 63 105 »900 » » 2333 58.9 39.2 0.46 j 1.39 19.1 I 2190 | 1160 | 1.54 | 1.28 8.1 ) 93 156 Heavy Worker Bread Flour; Rye 305 , 1080 30.5 3.4 0.10 0.88 14.0 i 150 150 0.88 0.43 j 1.8 Wheat .. 58 204 7.0 1.2 0.03 0.12 1.2 20 20 0.14 0.06 1.2 Fats (Butter) 27.4 | 215 0.2 22.9 0.1 j 1150 410 Milk 225 158 6.8 9.0 0.27 0.21 0.1 450 160 0.09 0.41 0.2 3 3 Sugar 16.4 [67 Meat 34.6 54 6.9 2.8 0.07 0.9 | 20 20 0.04 0.07 1.3 Total 1778 51.4 39.3 0.40 1.28 16.3 1790 760 1.15 0.97 4.5 3 3 Plus 800 g potatoes 2546 67.4 0.48 1.61 i 22.3 2190 1160 1.71 i 1.37 8.5 83 139 » 1200 » ■» 2930 75.4 41.7 0.52 1.77 | 25.3 2390 1360 1.99 1.57 10.5 123 | 207 Very Heavy Worker Bread Flour: Rye 354 1253 35.4 3.9 0.12 1.02 16.3 180 180 1.03 0.50 2.1 Wheat .. 58 204 7.0 1.2 0.03 0.12 1.2 20 20 0.14 0.06 1.2 Fats (Butter) 27.4 215 0.2 22.9 0.1 1150 410 Milk 225 158 6.8 9 0 0 27 0.21 0.1 450 160 0.09 0.41 0.2 3 3 Sugar 16.4 67 j———— Meat 34.6 54 6.9 2.8 0.07 0.9 20 20 0.04 0.07 I 1.3 Total 1951 56.3 39.8 0.42 1.42 ! 18.6 1820 790 1.30 I 800 » » 2730 74.8 52.6 J 0.92 1.88 20.9 2630 1290 1.79 ,! 1.99 8.6 89 145 *) Children 0— 6 months of age, 49.3 grams per day. Children 7— 12 months of age, 30.8 grams per day. 35THE AMOUNTS AND ADEQUACY OG FOOD RATIONS 36 PAAVO ROINE Table 7. (Continued). "~1 2 3 4 5 6 7 8 9 TÖ H 12 13 14 Light Worker Bread Flour: Rye 269 952 26.9 3.0 0.09 0.78 12.4 130 130 0.78 0.38 1.6 —I _ Wheat .. 76 267 9.2 1.5 0.03 0.16 1.6 20 20 0.18 0.18 1.5 I _ Fats: Butter 12.3 97 0.1 10.3 520 180_ | _ Margarine 12.3 97 0.1 10.4 _________ __ Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 22.6 93 Meat 23.0 36 4.6 1.8 0.05 0.6 10 10 0.03 0.05 0.9 j _ [ _ Total 1682 46.9 35.0 0.36 S 1.18 14.7 1080 480 1.07 0.87 4.2 3 3 Plus 600 g potatoes 2258 58.9 36.2 0.42 j 1.42 19.2 1380 ! 780 1.49 1.17 7.2 63 105 » 900 » » 2546 64.9 36.8 0.45 | 1.55 21.5 1530 j 930 1.70 1.32 8.7 93 156 _ Heavy Worker Bread Flour: Rye 318 1126 31.8 ! 3.5 0.10 0.92 14.6 160 160 0.92 0.45 1.9 _ Wheat .. 76 267 9.2 j 1.5 0.03 0.16 1.6 20 20 0.18 0.08 1.5 _ Fats: Butter 12.3 97 0.1 | 10.3__520 180__ Margarine 12.3 97 0.1 10.4 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 22.6 93 j Meat 33.8 53 6.8 2.7 0.07 0.8 20 20 0.04 0.07 1.3 __ Total 1873 54.0 36.4 0.37 1.34 17.1 1120 520 1.22 0.96 4.9 3 3 Plus 800 g potatoes 2641 I 70.0 | 38.0 0.43 1.67 23.1 1520 920 1.78 | 1.36 8.9 j 83 139 » 1200 » » 3025 i 78.0 j 38.8 ( 0.49 | 1.83 26.1 | 1720 1120 2.06 j 1.56 10.9 j 124 j 207 Very Heavy Worker Bread Flour; Rye 368 1303 36.8 4.0 0.12 1.06 16.9 180 180 1.07 0.51 2.2 Wheat .. 76 267 9.2 1.5 0.03 0.16 1.6 20 20 0.08 0.08 1.5 Fats; Butter 12.3 97 0.1 10.3 520 180 Margarine 12.3 97 0.1 10.4 Milk 200 140 6.0 8.0 0.24 0.19 0.1 400 140 0.08 0.36 0.2 3 3 Sugar 22.6 93 Meat 33.8 53 6.8 2.7 0.07 0.8 20 20 0.04 0.07 1.3 Total 2050 59.0 36.9 0.39 1.48 19.4 1140 540 1.37 1.02 5.2 3 3 Plus 1000 g potatoes.... 3010 79.0 38.9 0.49 ! 1.89 ( 26.9 1640 1040 [ 2.07 1.52 10.2 ! 103 173 » 1500 » » .... 3490 89.0 i 39.9 0.54 [ 2.09 i 30.7 1890 1290 1 2.42 1 1.77 12.7 I 153 258