23 



Tabi-e 4. — Weights awl caM of food <t)i<l viitriftits in flirtari/ niudij No. .jo — -Continued. 



In spite of the fact that the amounts of materials rejected at the 

 table and in the kitchen were as large in this as in either of the other 

 studies, the quantities of nutrients and energy in the food used in this 

 study were still very large, being actually greater than is called for 

 b}^ the common dietary standard for a man at light to moderate mus- 

 cular work. 



CONCLUSIONS. 



Two of the experimental studies were carried on for only three 

 days; the other was continued for a week, and the study under the 

 usual conditions for two weeks. It would have been more sati,sfactory 

 to have made all the studies of at least a week's duration, but it was 

 not practicable. However, the results of the investigations as a whole 

 are quite satisfactory; and while they are not sufficient to warrant final 

 conclusions, some interesting deductions may be drawn from them. 



