NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
32
The calculated heat value, therefore, gives the net amount available to the
economy after absorption, while the determined heat value gives the gross
amount available in the sample.
It will be evident how very closely the figures obtained by the experimental
method and by calculation correspond to each other when due allowance is made
for the presence of non-digestible combustible material as cellulose, woody-fibre,
chitinous coverings, etc., and for the difference in the percentage of moisture
present in the samples analysed by us and those examined by Professor Benedict
in America. We give the necessary information in a note appended to Table G,
and, at the same time, we desire to express our best thanks for the valuable
assistance Professor Benedict has given us and also for much kindly advice.
Chemical Analysis of Food Stuffs of Bengal Jails.
TABLE A.
I. PRESIDENCY JAIL, CALCUTTA.
Food-stuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT
Moisture
per cent.
Ash
per cent.
Average
percentag
Composi-
tion.
1
2
3
4
5
6
BURMA RICE —
Sample (1)
. Protein
.
.
6.76
6.88
6.71
6 . 8 2
6 . 9 7
6.81
11.13
1 . 3 4
6.8
Carbohydrate .
average
. .
..
..
..
. .
77.2
Fat .
.
.
. 9 9
. 9 6
.98
. .
..
..
..
. .
0.9
Sample (2) .
Protein
.
.
7.18
7.16
7.06
7.04
6.96
7.00
. .
..
7.0
Carbohydrate
.
average
..
..
. .
. . ..
77.2
Fat .
.
.
. 9 4 .96
..
..
..
..
..
.9
COUNTRY RICE
( O L D ) —
Sample (1)
. Protein
.
.
6.35
6.25
6. 30
6.31
6.35
6.32
10.73
1.13
6.3
Carbohydrate
.
average
..
..
..
..
. .
78.8
Fat .
.
.
. 8 3 .90
..
. .
. .
. .
. . . .
0.8
Sample (2) .
Potein .
.
6 71
6.87
6. 75
6 . 6 8
6.82
. .
..
. .
6.7
Carbohydrate .
..
..
..
..
..
..
..
. .
. .
Fat .
.
.
..
. .
. .
. .
. .
. .
..
. .
. .
Wheat ata or
Flour . .
Protein
.
.
13.25
13.31
13.66
13.68
13.45
13.51
10.86
2.23
13.4
Carbohydrate .
average
..
. .
. .
..
..
67.4
Fat .
.
.
2.44
2.42
2.44
..
..
..
..
..
2.4
Massur Dal
. Protein .
.
25.12
25.48
25.26
25.55
25.43
25.58
10.0
3.23
25.4
Carbohydrate
.
54.3
53.8
55.0
..
. . ..
..
..
54.3
Fat .
.
.
2.66
2.64
..
..
..
.. ..
..
2.6
33
TABLE A—contd.
I.—PRESIDENCY JAIL, CALCUTTA.
Food-stuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT.
Moisture
per cent.
Ash
per cent.
Average
percentage
Composi-
tion.
1
2
3
4
5
6
Mung Dal .
Protein .
23·98 23.87 24·12 24·18 23·82 23·88 10· 54
3·86
23·9
Carbohydrate
52·7
53·8 52·4
..
..
..
..
..
52·9
Fat . .
3·55 3·87
..
..
..
..
..
. . 3.7
Gram Dal .
Protein .
19·35 19·43 19·46 19·81 19·46 19·73
9·97
3·82
19.5
Carbohydrate
49·8 49·03 48·4
..
..
..
. .
. . 4 9 · 0
Fat . .
4·3
4·5
..
. . ..
..
..
..
4·4
Arhar Dal .
Protein .
21·50 21.59 21·37 21·43 2l·33 21·38
9·66
5·23
21·4
Carbohydrate
54·30 54·60 54·80
..
. .
. .
. .
. . 5 4 · 5
Fat . .
3·60 3·55
..
..
..
. .
..
..
3·5
Matter Dal .
Protein .
21·56 21·78 21·68 21·56 21·68 21·68
. .
. . 21·6
Carbohydrate
52·80 53·30 52·87
..
. . ..
. .
. . 52·9
Fat . .
1·99 2·04
..
..
..
..
..
..
2 · 0
TABLE B.
II.—MIDNAPORE JAIL.
Food-stuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT
Moisture
per cent. Ash
per cent.
A v e r a g e
percentage
Composi-
tion.
1
2
3
4
5
6
Rice (Coarse,
Country,
Balasore) .
Protein . . 6·80 6·93 6· 81
6·62 6·98 6·68
9·45
· 9 6
6 · 8
Carbohydrate . .. average ..
. .
. .
. . ..
..
7 8 · 8
Fat . . . ·83
·91
. .
. .
. .
. . ..
. .
0· 8
Massur Dal .
Protein . . 25·68 25·52 25·46 25·49 25·51 25·54
9·80
2· 61
2 5 · 5
Carbohydrate . 54·2 54·4 5 4 · 6
. .
. . ..
..
. . 54·4
Fat . . . 3·13 3·4
. .
. .
. .
. . ..
. .
3·2
M u n g D a l
"Green Variety"
Protein .
23·46 23·25 23·56 23·37 23·50 23·46 11·29
4·06
2 3 · 4
Carbohydrate . 53·80 53·20 53·95 54· 01
. .
. . ..
..
53·7
Fat . . . 2·17 2·08
..
..
..
. . ..
. .
2·1
Gram Dal ..
Protein . . 20·23 20·31 20·33 20·75 20·31 20·50
9·73
3·78
20·4
Carbohydrate . 50·29 50·00 50·70
. . ..
..
..
..
50·2
Fat . . .
4·05 4·02
. .
..
. .
. . ..
. .
4·0
E
34
TABLE B—contd.
II.—MIDNAPORE JAIL
Food-stuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT.
Moisture
per cent.
As
h p e r c e n t .
Average
percentage
Composi-
tion.
1
2
3
4
5
6
Kalai Dal
(Beiri) ..
Protein.
.
.
22.20
22.22
22.21
22.35
22.18
22.32
10.73
3.76
22.2
Carbohydrate.
.
57.40
58.06
57.80
..
..
..
..
57.7
Fat
.
.
1.02
1.10
.. .. .. ..
..
..
1.0
Wheat ata
or Flour
Protein .
.
12.35
12.31
12.08 12.35
12.06
12.13
13.61
2.41
12.2
Carbohydrate.
.
average
..
..
..
..
..
68.5
Fat
.
.
2.22
2.42
2.38
..
..
..
..
..
2.3
TABLE C.
III.—MOTIHARI JAIL
Food-stuff..
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT.
Moisture
per cent.
Ash
per cent.
Average
percentage
Composi-
tion.
1
2
3
4
5
6
Rice (Country)
Protein
.
.
6.86
6.70
6.56
6.42
6.70
6.76
10.78
1.03
6.6
Carbohydrate.
average
..
..
..
..
..
..
78.8
Fat .
.
.
. 8 0
1.03
.90
. .
..
..
..
..
0.9
Wheat ata or
Flour (Coarse),
badly cleaned
Protein
.
. 12. 25
12.37 11'85
12.70
11.72
11.56
10.83
2'23
12.0
Carbohydrate .
average
..
..
..
..
68.5
Fat .
.
.
1.90
2.10
1.90
..
.. .. ..
..
1.9
Massur Dal
Protein .
. 25.69
25.50 25.03
25.12
25.30
25.23
9.37
3.69
25.3
Carbohydrate . 55.9
55.4
55.8
..
..
..
..
..
55.7
Fat .
.
.
2.0
2.7
2.2
..
..
..
..
..
2.6
Arhar Dal
Protein .
. 21.50
21.80 21.40
21.42 21.68
21.87
..
..
21.6
Carbohydrate . 54. 0
53.8
54. 2
..
..
..
..
..
54.0
Fat .
.
.
3.30
3.32
3.20
..
.. ..
..
..
3.2
Gram Dal
.
Protein .
. 19.30
19.18 19.21.
19.18
19.50
19.65
..
..
19.3
Carbohydrate . 51.80
52.10 51.80
..
. .
..
..
..
51.9
Fat .
.
.
4.20
3.90
3.80
..
..
..
..
..
3.9
Makkai ata or
Flour .
Protein .
.
9.60
9.81
9.68
9.75
9.78
9.87
11.25
2.39
9.7
Carbohydrate .
average
.. .. .. .. ..
66.2
Fat .
.
.
..
..
..
..
..
.. ..
..
..
35
TABLE D.
IV.—PURI JAIL.
Foods-tuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT
Moisture
per cent.
Ash
per cent.
Average
percentage
Composi-
tion.
1
2
3
4
5
6
Rice (new Bala
sore)
. .
Protein . . 6.87 7.03
7.00
6.92
. .
..
11.86
1.59
6.9
Carbohydrate
. .
average ..
..
.. .. .. ..
78.8
Fat .
. . .83
. 8 1 ..
..
..
..
..
0.8
Rice (old) . .
Protein
. . 6.75
6.75 6.87
.. .. ..
11.34
1.46
67
Carbohydrate .
average
..
..
..
..
..
..
78.8
Fat .
.
.77
. 7 9 ..
..
.. ..
..
..
0.7
Wheat ata or
Flour
. .
Protein . . 10.93 11.00 10.87
.. ..
..
12.52
2.14
10.9
Carbohydrate .
average
..
.. .. .. ..
69.5
Fat . . .
1.80
2.20
.. .. .. ..
..
..
2.0
Kalai Dal .
Protein . . 24.51 24.68 24.23
.. .. ..
10.67
3.58
24.4
Carbohydrate . 58.30 57.90
.. .. ..
..
..
..
58.1
Fat . . . 1.03
. 9 1
.. .. ..
..
..
..
0.9
M u n g D a l
.
Protein . . 23.36 23.46 23.50
..
..
..
10.70
2.79
23.1
Carbohydrate . 53.30 54.03
..
..
.. .. ..
..
53.6
Fat . . . 2.20
2.30
..
..
.. ..
..
..
2.2
Gram Dal .
Protein .
. 20.50 20.43 20.26
..
..
..
10.19
3.60
20.3
Carbohydrate . 52.60 52.70
..
.. .. ..
..
..
5 2 . 6
Fat . . . 4.50
4.90
..
..
..
..
..
..
4.7
Arhar Dal .
.
Protein .. 23.62 23.75 23.43
.. .. ..
10.65
4.64
23.6
Carbohydrate . 54.40 54.60
..
..
.. ..
..
..
54.5
Fat . .
1.29
1.53
..
..
..
..
.. ..
1.4
Massur Dal .
Protein .
. 25.37 25.50 25.31
..
..
..
10.71
3.58
2 5 . 3
Carbohydrate . 55.50 55.50
.. .. .. .. ..
..
55.5
Fat . .
. 3.10
2.90
..
..
.. .. ..
..
3.0
Massur Dal
(Dehusked and
cleaned) .
Protein .
26.10 25.93
..
.. .. .. ..
..
26.0
Carbohydrate .
..
..
..
..
.. ..
..
..
..
Fat. . .
..
..
..
.. .. .. .. .. ..
M u n g D a l
( H u s k e d a n d
cleaned)
Protein . . . 28.50 28.37 28.37 28.51 28.50
..
9 . 9 9
. . 28.4
Carbohydrate .
..
..
..
..
..
. .
. .
. .
. .
Fat . . .
..
..
..
..
. .
..
..
..
. .
Mottar Dal (an-
other sample)
Protein .
. 24.06 23.93 24.12
..
. .
. .
..
. . 24.0
Carbohydrate .
..
..
..
..
. .
. .
..
..
..
Fat . .
.
..
..
..
..
.. ..
..
. . ..
F 2
36
TABLE E.
V.—BHAGALPUR JAIL.
Food-stuff.
Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT.
Moisture
per cent.
Ash per
cent.
Average
percentage
Composi-
tion.
1
2
3
4
6
6
Rice (new)
Protein . .
6.88 7.06 7.06 6.94
6.82 ..
11.82
1.76
6.9
Carbohydrate . .. average ..
..
..
..
. .
. . 78.8
Fat . . .
. 9 1 .91 ..
..
.. ..
. .
. .
.9
(
Rice (old)
Protein . .
6.93 6.93 6.98
. .
..
..
11.35
1.35
6.9
Carbohydrate .
.. average
. .
. .
..
..
. .
..
78.8
Fat . . .
.90
.90 ..
..
..
..
. . ..
0.9
Massur Dal .
Protein . . 25.80 25.51 25.56 ..
. . ..
11.26
3.56
25.6
Carbohydrate . 55.09 55.00 55.50 ..
..
..
..
55.1
Fat . . .
3.30 5-70
. .
..
..
. .
..
3.5
K a l a i D a l
.
Protein . . 21.03 21.02 21.10 .. ..
..
11.21
3.48
21.0
Carbohydrate . 58.30 58'08 58.30 , ..
..
..
58.2
Fat . . .
1.03 1.50 ..
. .
..
..
. .
..
1.2
Mattar Dal .
Protein . . 22.56 22.21 22.31 ..
..
..
10.96
3.60
2 2 . 9
Carbohydrate . 54.80 54.90 55.20
. . ..
..
. .
. . 54.9
Fat . . .
1.70
2.06 1.94
. . ..
..
. .
. .
1 . 9
Makkai ata or
Flour . .
Protein . .
9.18 9.18 9.19 9.04
9 . 3 3 ..
11. 75
4.70
9.1
Carbohydrate .
.. average
. . ..
. . ..
. .
..
66.2
Fat . . .
2.10
2.50
. . ..
..
. .
. .
2.3
Wheat ata or
Flour . .
Protein . .
9.75 9.71 9.47
. .
..
..
12.00
2.76
9.6
Carbohydrate
.. .. .. Coarse badl y ..
..
. . ..
. .
Fat . . .
..
..
.. cleaned. ..
..
. . ..
. .
Flour (Different
Sample) .
Protein . . 12.38 12.35 12. 26
..
..
..
..
..
123
Carbohydrate .
..
..
..
Cleaner
and
. .
. . . .
. .
. .
Fat . . .
..
..
..
Purer
wheat.
..
..
. .
..
. .
Arhar Dal .
Protein . . 22.01 22.32 22.15
. .
..
..
9.93
6.60
22.1
Carbohydrate . 54.80 54.90 53.1
..
..
..
. . ..
54.2
Fat . . .
3.12 3.22 ..
..
..
..
. .
. .
3.1
Gram Dal .
Protein . . 20.12 20.25 19.86 ..
..
..
10.38
3.67
20.0
Carbohydrate . 51.02 52.30 52.09 ..
..
..
. . ..
51.8
Fat . . . 4.80 4.10 ..
..
..
. . . . ..
4.4
Arhar Dal (an-
other sample)
Protein . . 21.83 22.00 22.08 ..
..
..
..
..
21.9
Carbohydrate .
..
.. ..
..
..
..
..
. .
. .
Fat .
..
..
..
..
..
..
..
..
..
37
TABLE F.
AVERAGE PERCENTAGE COMPOSITION OF FOOD STUFF IN USE IN THE DIFFERENT
JAILS EXAMINED.
Jail.
Proximate
principle.
Burma
Rice.
Country
Rice (new.)
Country
Rice (old).
Wheat
ata.
Massur
Dal.
Mang
Dal.
Gram
Dal.
Arhar
Dal.
Mattar
Dal.
Kalai
Dal.
Makkai
ata.
Presidency
Jail,Calcutta.
Protein
. 6.95
6.76
6.31 13.47 25.40 23.97 19.54 21.43 21.66
..
..
Carbohydrate 77.25 78.85 78.85 67.40 54.36 52.96
49.07 54.56 52.99
..
..
Fat .
. 0.96
0.86
..
2.43
2.65
3.71
4.40
3.57
2.02
..
..
Midnapore
Protein
. ..
6.80
..
12.21 25.53 23.43 20.40
..
..
22.24
..
Carbohydrate ..
78.85
..
68.52 54.40 53.72 50.26
..
..
57.75
..
Fat .
. ..
0.87
..
2.34
3.29
2.12
4.03
..
..
1.06
..
Puri Jail .
Protein
. ..
6.94
6.79 10.93 25.39 23.46 20.36 23.60
..
24.47
..
Carbohydrate ..
. . ..
69.50 55.50 53.66 52.65 54.50
..
58.10
..
Fat .
. ..
0.82
0.78
2.00
3.00
2.25
4.70
1.41
..
0.97
..
Motihari Jail.
Protein
.
.. ..
6.66 12.07 25.31
..
19.33 21.61
..
..
9.75
Carbohydrate
..
..
78.85 68.52 55.70
..
51.90 54.00
..
..
66.20
Fat .
..
..
0.91
1 . 9 6
2.60
..
3.96
3.27 ..
.. ..
Bhagulpur
Jail
.
Protein
..
0.95
6.95 12.33 I 25.65
..
20.07 21.97 22.36 21.05
9.18
Carbohydrate
..
78.85 78.85
..
55.19
..
51.80 54.26 54.96 58.22 66.20
Fat .
. ..
0.91
0.90
..
3.50
..
4.45
3.16
1 . 9 0
1 . 2 6 2.30
Buxar Jail . Protein. ..
.. ..
12.44 25.57
..
..
..
..
..
9.74
The low result for the protein of wheat ata of Puri Jail is partly due to the high percentage of moisture and partly due to dirt.
The high results obtained in the analyses of Arhar and Kalai Dals were due to their contamination with Massur and Mung Dals.
TABLE G.
AVERAGE COMPOSITION OF FOOD MATERIALS EXAMINED.
Protein.
C a r b o - h y d r a t e .
Fat.
Moisture.
Ash.
Heat value
p e r o z . c a l c u l a t e d . C a l o r i e s .
Heat value per
o z . o b t a i n e d b y e x p e r i m e n t . * C a l o r i e s .
Burma Rice .
.
.
.
.
6.95
77.25
0.96
11.13
1.34
100.47
108.32
Country Rice .
.
.
. .
6.86
78.85
0. 86
11.05
1.32
101.95
1 0 8 . 4 4
Wheat ata
.
.
.
.
.
12.24
70.92
2.18
11.83
2.43
102.44
114.34
Makkai ata
.
.
.
. .
9.55
66.20
2.30
11.50
3.55
93.86
115.05
Mung Dal . . . .
23.62
53.45
2.69
10. 87
3.57
96.69
114.88
Massur Dal
.
.
.
.
.
25.47
55.03
3.00
10.23
3.33
101.42
115.14
Gram Dal .
.
.
.
.
.
19.94
51.13
4.31
10.07
3.72
93.95
111.52
Kalai Dal .
.
.
.
.
.
22.58
58.02
1.10
10.87
3.61
96.58
114.57
Mattar Dal
.
.
.
.
.
22.01
53.97
1.96
10.96
3.60
93.47
114.40
Arhar Dal.
.
21.67
54.27
3.33
10.08
5.50
98.04
1 1 7 . 8 6
We are indebted to Professor Benedict of the Carnegie Institute, Washington, U.S.A., for these figures estimated by the calorimetric
bomb from samples sent to him from India. The samples of the different food materials sent to Professor Benedict were obtained from
the old crop and were in a dryer condition than when analysed by us as the figures in the table on next page show.
38
Heat of combustion of food stuffs.
Indian Grains.
Moisture of
samples sent
to America.
Moisture of
samples analyse
d in India.
Heat of Com-
bustion Calories
per grain.
Burma Rice
9.77
11.13
3.820
Country Rice
10.66
11.05
3.824
Wheat Ata
10.17
11.83
4.017
Makkai Ata
9.97
11.50
4 . 0 9 4
Mung Dal
9.80
10.87
4.051
Massur Dal
9.92
10.23
4.059
Gram Dal
9.16
10.07
4.285
Kalai Dal
10.19
10.87
4 . 0 3 8
Mattar Dal
9 . 7 6
10.96
4 . 0 7 5
Arhar Dal
8.99
10.08
4.083
CHAPTER II.
The Nutritive Value of Bengal Jail Dietaries.
"We live not upon what we eat, but upon what we digest."
The chief uses of food are :— first, to form the tissues of the body and repair
the waste of every-day wear and tear ; secondly, to furnish energy for the muscular
and other work that the body has to perform and to yield heat to keep the body
temperature at a proper constant level.
We have already seen that a diet may be considered from two points of view,
viz. : its power or capability of forming new tissues or repairing waste—this
depends principally on its assimilable or available nitrogenous material; its power
of yielding energy and heat—this is a function of the protein, carbohydrate and
fat of the diet.
The real nutritive value of a diet depends not simply on the proportions Of
nutrients which it contains, but on the amount of those nutrients which can be
made available to the body by digestion for the building-up and repair of the
tissues and for the yielding up of energy. Therefore, in the study of a diet it will
be sufficient—so far as its nutritive value is concerned—to estimate the amount
of nitrogenous material that undergoes metabolism in the body and compare this
with the quantity offered in the diet, and then estimate the potential energy
available in the food compared with the energy given off by the body as heat or
mechanical work. With regard to the amount of energy transformed in the body
on the jail diets under investigation, we have no experimental evidence to produce,
and shall, therefore, have to rely on the generally accepted standards of the re-
quirements of the body for fuel, contrasting these standards with the amount of
energy available in the dietaries.
The first and more important part of the problem we shall now take up,
giving as concisely as possible the results obtained from investigations on pri-
soners on the ordinary jail dietaries and on modifications of those dietaries.
In order to render the work done on the nitrogenous metabolism of prisoners
intelligible we shall follow the following scheme in stating our results :—
Scheme of work.
A
B
Bengali Diet.
Behari diets.
SECTION 1.
Value of diets in proximate principles.
Value of diets in proximate principles.
39
40
SECTION 2.
Amount of nitrogen undergoing metabolism
in the ordinary jail diet, in the case of —
Amounts of nitrogen undergoing metabo-
lism in the ordinary jail diets, in the case
o f —
(a) Bengalis
(b) Ooriyas
(a) Beharis
Buxar.
Bhagulpore.
(c) Aborigines
(Ranchi plateau)
(b) Hill tribes of Darjeeling.
SECTION 3.
Effects of varying the quantities of the com-
ponents of the ordinary jail diets on
nitrogenous metabolism.
Effects of varying the quantities of the com-
ponents of the ordinary jail diets on nitro-
genous metabolism.
(The curves of nitrogen-absorption under
different conditions)
(The curves of nitrogen-absorption under
different conditions.)
SECTION 4.
Effects of varying the components of the diet,
i.e., of adding wheat ata, fish or meat.
Effects of varying the components of the
diets, i.e., adding meat to the diet.
SECTION 5.
(a) Relative value of Burma and Country rice.
(b) Relative value of the different dals in use.
(c) Relative value of wheat ata and makkai ata.
SECTION 6.
Discussion of results and conclusions arrived at.
A—BENGALI DIET.
The ordinary jail diet of Bengal—leaving aside slight variations for
undertrial Prisoners up to one month and after one month—consists of :—
Burma or Country rice
.
.
13 chittacks
=
26.65 ozs. =
Grammes.
755.80
Different dals in use
.
. 3
"
=
6.15 „
=
174.41
Vegetables in season
.
. 3"
=
6.15 „
=
174.41
Mustard oil
.
.
5 / 1 6 "
=
.6 4 „
=
18.14
Condiments
.
.
1 / 8 "
=
. 2 6 „
=
7.37
Antiscorbutic
.
.
1 / 8 "
=
. 26„
=
7.37
Salt.
. .
.
.
7 / 1 6
„
=
.90 „
=
25.52
(One chittack is equal to 2.05 ozs. avoirdupois).
41
This is the ordinary diet scale in use for the great majority of the prisoners in both
the large central jails and the district jails of Lower Bengal. Other scales are sanc-
tioned in which the rice is diminished by 4 ozs., its place being taken by 3.4 ozs.
of wheat ata or a like amount of Suttoo (fried gram dal ground to meal) but, so far
as we are aware, the diet given above is the only one in general use.
SECTION 1.
1. The Value of this Diet in Proximate Principles.
TABLE I.
Food-stuff.
Rice.
Dals.
Vege-
tables.
Mustard
Oil.
Condi-
ments.
Anti-
scorbu-
tic.
Total
in Gram-
mes.
Protein
.
.
.
.
.
. 51.63
39.32
2.36
..
..
..
93.31
Carbohydrate .
.
.
.
. 589.55
94.72
9.06
..
..
..
693.33
Fat .
. .
.
.
.
.
6.80
4.76
1.58
17.35
..
..
30.49
This calculation is based on the average figures given on Table G, Chapter I. The
mean of the percentage composition of all the different dals is used in working
out their value in proximate principles. Usually three or more dals are in use at
the same time, being given in the diet alternately.
We may, therefore, accept the figures given in Table I as representing the
average value of the diets in use in the jails of Lower Bengal, Orissa and Chota
Nagpur. The value from day to day varies slightly above and below these figures
according to the particular dals issued in the diet and the vegetables in season.
The apparent value of this diet.
We might hark back to Lewis' article again and quote his remarks on this
subject :—" Taken as a whole, the nutritive value of this dietary not only ex-
ceeds under every heading, the " adapted " scale, which has been prepared from
English Prison scales, but in most cases the amount of food actually issued is more
than is given as a maximum dietary in either the Convict or Local Prisons of
England and Wales. Computed on the English standard the scale should suffice for
men weighing considerably more than the average weight of natives of Bengal."
With this opinion we are in entire agreement ; there is not the slightest doubt but
that it is a most liberal diet both in nitrogenous material and in its potential energy
F
42
or caloric value. Calculated according to the accepted heat equivalents its fuel
value is 3,508 calories, which is higher than that of any of the standard diets that
have been formulated for Europeans and over 1,000 calories higher than is furnished
by Ranke's diet.
As we shall have reason to see later, there are two great defects in this
diet which lessen its nutritive value to a very serious extent, with the result that,
while according to its chemical composition it seems to be superior to English
Prison scales and even to some of the standard dietaries, it is really very much
inferior. These defects are :—
( i ) I n o r d e r t o o b t a i n a d i e t o f f e r i n g9
3
g r a m m e s o f p r o t e i n d e r i v e d f r o m r i c e
and dal the bulk is so great that digestion and absorption are interfered
with, so that a protein metabolism much below the normal takes place,
compared with what would be the case with a European type of diet
offering 93 grammes of protein.
The amount or protein is therefore deceptive and its real nutritive
value is little more than that of 60 to 65 grammes of protein when
offered in the form of diet given in European jails.
( ii) The large carbohydrate element is worse than useless. By its mere pre-
sence in the intestinal canal it hinders the absorption of protein : on
account of the fermentative processes that are quickly set up, acid bodies
are formed which increase peristalsis and hurry the food through the
small intestine past the area most favourable for absorption. Further,
the excessive fermentation and putrefaction, rendered possible by the
large residue, leads to flatulency, dyspepsia, auto-intoxication and a ten-
dency to intestinal disorders, diarrhœa and dysentery. The excessive
carbohydrate element of the dietary is the source of the very high heat
value, a value far higher than what would be considered necessary for a
European living in a much colder climate, where fuel for the production
of heat is a much greater necessity than in India. Further, the
average amount of work done by the native worker in prison—or out-
side, for that matter— calls for comparatively much less fuel in the food
to supply the necessary energy. So that, neither for the production of
heat nor as a source of energy for work is there any large demand
for carbohydrate, yet we find this element present in an amount
out of ail proportion to what would be considered sufficient for a
European of a similar body-weight doing three times as much work and
living in a very much colder climate.
Now fuel supplied and made use of in the system can only leave the body in the
form of heat and mechanical work, so that the Bengali prisoners if they were able