mentioned above. It should be observed, however, that these are generally more applicable to the proper feeding of a group or class of people as a whole than for particular individuals in this class. The needs of individuals will vary largely from the average in accordance with the activity and individuality. Moreover, it is neither necessary nor desirable for the individual to follow any standard exactly from day to day. It is requisite only that the average supply shall be sufficient to meet the demands of the body during a given period.
The cooking of food and other modes of preparing it for consumption have much to do with its nutritive value. Many materials which, owing to their mechanical condition or to some other cause, are not particularly desirable food materials in their natural state, are quite nutritious when cooked or otherwise prepared for consumption. It is also a matter of common experience that well-cooked food is wholesome and appetizing, whereas the same material poorly prepared is unpalatable. There are three chief purposes of cooking; the first is to change the mechanical condition of the food. Heating changes the structure of many food materials very materially, so that they may be more easily chewed and brought into a condition in which the digestive juices can act upon them more freely, and in this way probably influencing the ease and thoroughness of digestion. The second is to make the food more appetizing by improving the appearance or flavour or both. Food which is attractive to the eye and pleasing to the palate quickens the flow of saliva and other digestive juices and thus aids digestion. The third is to kill, by heat, disease germs, parasites or other dangerous organisms that may be contained in food. This is often a very important matter and applies to both animal and vegetable foods. Scrupulous neatness should always be observed in storing, handling and serving food. If ever cleanliness is desirable it must be in the things we eat, and every care should be taken to ensure it for the sake of health as well as of decency. Cleanliness in this connexion means not only absence of visible dirt, but freedom from undesirable bacteria and other minute organisms and from worms and other parasites. If food, raw or cooked, is kept in dirty places, peddled from dirty carts, prepared in dirty rooms and in dirty dishes, or exposed to foul air, disease germs and other offensive and dangerous substances may easily enter it.
9. Pecuniary Economy of Food.—Statistics of economy and of cost of living in Great Britain, Germany and the United States show that at least half, and commonly more, of the income of wage-earners and other people in moderate circumstances is expended for subsistence. The relatively large cost of food, and the important influence of diet upon health and strength, make a more widespread understanding of the subject of dietetics very desirable. The maxim that “the best is the cheapest” does not apply to food. The “best” food, in the sense of that which is the finest in appearance and flavour and which is sold at the highest price, is not generally the most economical.
The price of food is not regulated largely by its value for nutriment. Its agreeableness to the palate or to the buyer’s fancy is a large factor in determining the current demand and market price. There is no more nutriment in an ounce of protein or fat from the tender-loin of beef than from the round or shoulder. The protein of animal food has, however, some advantage over that of vegetable foods in that it is more thoroughly, and perhaps more easily, digested, for which reason it would be economical to pay somewhat more for the same quantity of nutritive material in the animal food. Furthermore, animal foods such as meats, fish and the like, gratify the palate as most vegetable foods do not. For persons in good health, foods in which the nutrients are the most expensive are like costly articles of adornment. People who can well afford them may be justified in buying them, but they are not economical. The most economical food is that which is at the same time most healthful and cheapest.
The variations in the cost of the actual nutriment in different food materials may be illustrated by comparison of the amounts of nutrients obtained for a given sum in the materials as bought at ordinary market prices. This is done in Table VI., which shows the amounts of available nutrients contained in the quantities of different food materials that may be purchased for one shilling at prices common in England.
When proper attention is given to the needs of the body for food and the relation between cost and nutritive value of food materials, it will be found that with care in the purchase and skill in the preparation of food, considerable control may be had over the expensiveness of a palatable, nutritious and healthful diet.
Authorities.—Composition of Foods:—König, Chemie der menschlichen Nahrungs- und Genussmittel; Atwater and Bryant, “Composition of American Food Materials,” Bul. 28, Office of Experiment Stations, U.S. Department of Agriculture. Nutrition and Dietetics:—Armsby, Principles of Animal Nutrition; Lusk, The Science of Nutrition; Burney Yeo, Food in Health and Disease; Munk and Uffelmann, Die Ernährung des gesunden und kranken Menschen; Von Leyden, Ernährungstherapie und Diätetik; Dujardin-Beaumetz, Hygiène alimentaire; Hutchison, Food and Dietetics; R. H. Chittenden, Physiological Economy in Nutrition (1904), Nutrition of Man (1907); Atwater, “Chemistry and Economy of Food,” Bul. 21, Office of Experiment Stations, U.S. Department of Agriculture. See also other Bulletins of the same office on composition of food, results of dietary studies, metabolism experiments, &c., in the United States. General Metabolism:—Voit, Physiologie des allgemeinen Stoffwechsels und der Ernährung; Hermann, Handbuch der Physiologie, Bd. vi.; Von Noorden, Pathologie des Stoffwechsels; Schäfer, Text-Book of Physiology, vol. i.; Atwater and Langworthy, “Digest of Metabolism Experiments,” Bull. 45, Office of Experiment Stations, U.S. Department of Agriculture. (W. O. A.; R. D. M.)
DIETRICH, CHRISTIAN WILHELM ERNST (1712–1774), German painter, was born at Weimar, where he was brought up early to the profession of art by his father Johann George, then painter of miniatures to the court of the duke. Having been sent to Dresden to perfect himself under the care of Alexander Thiele, he had the good fortune to finish in two hours, at the age of eighteen, a picture which attracted the attention of the king of Saxony. Augustus II. was so pleased with Dietrich’s readiness of hand that he gave him means to study abroad, and visit in succession the chief cities of Italy and the Netherlands. There he learnt to copy and to imitate masters of the previous century with a versatility truly surprising. Winckelmann, to whom he had been recommended, did not hesitate to call him the Raphael of landscape. Yet in this branch of his practice he merely imitated Salvator Rosa and Everdingen. He was more successful in aping the style of Rembrandt, and numerous examples of this habit may be found in the galleries of St Petersburg, Vienna and Dresden. At Dresden, indeed, there are pictures acknowledged to be his, bearing the fictitious dates of 1636 and 1638, and the name of Rembrandt. Among Dietrich’s cleverest reproductions we may account that of Ostade’s manner in the “Itinerant Singers” at the National Gallery. His skill in catching the character of the later masters of Holland is shown in candlelight scenes, such as the “Squirrel and the Peep-Show” at St Petersburg, where we are easily reminded of Godfried Schalcken. Dietrich tried every branch of art except portraits, painting Italian and Dutch views alternately with Scripture scenes and still life. In 1741 he was appointed court painter to Augustus III. at Dresden, with an annual salary of 400 thalers (£60), conditional on the production of four cabinet pictures a year. This condition, no doubt, accounts for the presence of fifty-two of the master’s panels and canvases in one of the rooms at the Dresden museum. Dietrich, though popular and probably the busiest artist of his time, never produced anything of his own; and his imitations are necessarily inferior to the originals which he affected to copy. His best work is certainly that which he gave to engravings. A collection of these at the British Museum, produced on the general lines of earlier men, such as Ostade and Rembrandt, reveal both spirit and skill. Dietrich, after his return from the Peninsula, generally signed himself “Dietericij,” and with this signature most of his extant pictures are inscribed. He died at Dresden, after he had successively filled the important appointments of director of the school of painting at the Meissen porcelain factory and professor of the Dresden academy of arts.
DIETRICH OF BERN, the name given in German popular poetry to Theodoric the Great. The legendary history of Dietrich differs so widely from the life of Theodoric that it has been suggested that the two were originally unconnected. Medieval
