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Article
March 10, 1923

THE CARE AND FEEDING OF INFANTS

JAMA. 1923;80(10):694-695. doi:10.1001/jama.1923.26430370005010a
Abstract

SUMMARY OF QUANTITATIVE AND CALORIC RELATIONSHIP OF THE FOOD CONSTITUENTS  In the diet recommended as a minimum for the average normal infant on a diet of cow's milk with added carbohydrates, namely; per pound, milk 1½ ounces, sugar 1/10 ounce and starch 1/60 ounce, or per kilogram, milk 100 c.c., sugar 6.6 gm. and starch 1.1 gm., the distribution of ingredients would be as in Table 11.The ratio of the amounts of the components of the diet, when expressed in percentages, shows: fat, 20.5; protein, 17; carbohydrate, 62.5; that of the caloric distribution of the ingredients is: fat, 37; protein, 13.5; carbohydrate, 49.5.The amount of fat in the diet, therefore, slightly exceeds the protein, while the carbohydrate is somewhat more than three times the fat or protein.The caloric value of the diet, however, shows that the fats are about two and one-half times the protein, while the

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