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August 5, 1939

Universal Diet Calculator of Approximate Food Values: Carbohydrate, Protein, Fat and Calories

JAMA. 1939;113(6):533. doi:10.1001/jama.1939.02800310071032

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This device is intended as a convenience in calculating quantitative diets, particularly the carbohydrate-restricted diet. Values are given for the approximate protein, fat, carbohydrate and calory content of seventy-six foods, including nine fats, thirty-four proteins and thirty-three so-called higher carbohydrate foods. With a few exceptions, foods representative of the average American diet have been selected. Fish is overemphasized at the expense of the usual cuts of beef, pork, lamb and other meats. In some instances values for individual brands of products such as bases for chocolate-flavored beverages, cheese and oleomargarine are given rather than values representing such foods as a class. The values for the average composition of the foods selected appear to have been derived largely from the food tables included in the Compilation of Diets published by the California Dietetic Association (Spanish American Institute Press, Gardena, Calif., 1932) but the source of this material is not acknowledged. Frequently,

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