[...]

296 calories in protein, as average, would be 74 grams, right?
Should we say... something more than 1 gram per Kg, roughly?

"296 calories in protein, as average, would be 74 grams, right?
Should we say... something more than 1 gram per Kg, roughly?"

I'm not sure at all. I still remember the experience of a friend of
mine who was piloting a longhaul from Toronto to Italy at Christmas.
He got to abort point and was gobs short of V1. Turned out the
average weight of his Italian passengers was 240 lb, and Canadian
regs assumed 160!

As you might gather from my memory of the incident being in pounds,
this was a lot closer to 1960 than to today :-(

I'd really like to find weight data compatible with the Euratom
surveys.

"How do you explain that someone with more fat needs more protein?
Does fat somehow increase the protein requirements?"

Nitrogen metabolism/loss is claimed to be directly related to body
weight (including bone, too!). Nitrogen balance is how the lab rats
measure protein requirement.

I note that Enrico's suggestion of 1g/kg-day is high compared to the
current North American RDI of 0.8, and the Mediterranean diet was
supposed to be low protein then ...

"Turned out the average weight of his Italian passengers was 240 lb,
and Canadian regs assumed 160!"

In fairness to Italians, I should note that his passengers' luggage
was full of presents and that they turned out to be wearing
everything that didn't fit within the luggage weight limitation. But
let me tell you, you abort takeoff with a hundred people sitting on
your shoulders and you don't forget it!

"they must have overeaten in Canada"

Absolutely. I grew up under two parents who had survived the
Depression - never waste ANY food, EVER. I love Italian food but
can't handle Ottawa's Italian resaurants - they put twice as much on
my plate as I can possibly eat. There's a diddle, then pasta, another
diddle, more pasta, another diddle, more pasta ...

A question for Italian historians: what on earth did Italians eat
before modern durum wheat semolina (I must note, especially from
Canada) became available for pasta? Durum wheat supply mostly
postdates WW2, but there was nothing even remotely like it prior to
1900 except in specialist quantities.

Of course, I'm still really looking for weight data for southern
Italians of the '60's ...