56 



Table 2S.— Relative amounts of nutrients and energy supplied by different food 



materials. 



a Not including fat added in the form of pork. 



6 Including fat from animal sources used in preparation of food. 



As will be seen, the auimal foods furnished from about one-third to 

 one-half of the protein and from about one-fifth to nearly one-half of 

 the energy of the diet. Correspondingly, vegetable foods furnished 

 on an average rather more than one-half of the total protein and con- 

 siderably more than one-half of the total energy. Baked beans were 

 the most important single food, furnishing from one-fifth to one-third 

 of the total protein and from one-tenth to one-seventh of the total 

 energy of the diet. 



NUTRIENTS EATEN PER MAN PER DAY IN THE DIGESTION EXPERIMENTS. 



Throughout the periods covered by the different digestion experi- 

 ments the kinds and amounts of food eaten by each subject were of 

 course recorded, so that the digestion experiments may be regarded 

 as dietary studies also. They differ from the other dietar3^ studies 

 with Maine lumbermen in that the records are made for a single indi- 

 vidual instead of for a group. Digestion experiments Nos. -163 to 465 



