As the attention of physicians is being called more and more to problems of nutrition and their solution, it may not be out of place to reexamine some of the foundations of our teachings and see if they are altogether sound.
CALORIES AND FOOD VALUES
Much is written and said about calories, as, the food value of a certain substance is so many calories; and there is a suggestion that a calory is a sort of food ingredient, the real value of food depending on the number of calories present.A calory is a measure of heat, just as grams, ounces or pounds are measures of weight. If a table of food values was prepared which stated that a definite quantity of milk yielded 6 pounds, meat 8 pounds, bread 4 pounds, and soup 1 pound, the natural question would be, "Pounds of what?" Scant attention would be paid to