11 



determinations made in connection with these studies, on materials sampled in one period but used 

 in another. Average weight per order actually found. 



c Percentage of protein, energy per gram, arid average weight per order, all estimated from corre- 

 sponding data for similar materials. 



rfPercent^ige of protein and energy per gram actually determined, but average weight per order 

 estimated from that of similar materials. 



''The cost per order decreased 2 cents in period 3. 



/ "German fried " potatoes cost 2 cents, but " griddled " cost 10 cents per order. 



9 In periods 1 and 2 the cost per order was 3 cents. 



h The average weight per order of pie was ascertained from the weighings of a number of orders of 

 different kinds of pie. ^Yhen the subject used several kinds during the same period, this average 

 weight was used in computing the amount of protein and energy obtained; but when only one kind 

 was used, the weight per order of that particular kind was taken for the computation. The same is 

 true of preserves, puddings, sauces, and cake. The cost per order of cake is here given as 1 cent, 

 since that wa,s the price in the majority of cases. For some kinds, however, the cost was larger: con- 

 sequently the total cost for cake given in the tables of some of the studies is not equal to the number 

 of orders" times the price here given. These differences are noted in the tables beyond. 



• In the case of the combination meals, as here tabulated, the figures for percentage of protein, energy 

 per gram, cost, and weight per order do not include the corresponding data for the bread and the tea, 

 coffee, or milk that always formed part of such meals. Since the quantity of both the bread and the 

 drink with the meal wasthe same as in the usual "orders" of these materials they may be recorded 

 with separate orders of the .same materials, and in computing the results of the studies it was found 

 more convenient to record them thus. Accordingly, the price of the combination meals as actually 

 served is here reduced by the price of the bread and the drink deducted. The proportion of protein 

 and energy per gram of the combination meals, minus the bread and drink, were ascertained from 

 the amount, protein content, and energ>' value of the various materials that were included. For the 

 most part these data were obtained by actual determinations on samples of the materials, though in 

 the case of a few of the less important materials the data were estimated. 



i Hot milk cost 5 cents per bowl. 



fcThe cost per order was 4 cents in period 1. 



' Sometimes formed part of an order, with bacon or ham. See note u. 



ni The cost per order decreased 1 cent in period 3. 



"The weight per order of sea trout was 120 grams. 



oThe cost per order of strawberries varied from week to week during the same period. The total 

 co.st for this item in any study is that of the total number of orders at the price actually paid rather 

 than at the average price here given. 



pTea and coffee that contained neither milk nor sugar were assumed to contain no nutrients. 



1 \ special order. 



r In the case of sugar there was no charge. In the case of other materials thus marked the cost 

 was included elsewhere, as shown by the cross references. 



sThe regular price of lyonnaise potatoes was 2 cents per order, but in a few cases some special 

 orders that cost 5 cents each were served. 



' Fried ba.ss cost 10 cents, fried cod 11 cents, per order. 



"and I'Some orders included more than one kind of food material, each of different composition; 

 for example, ham and eggs (No. 48) or veal with gravy and dressing (No. 28). To calculate the 

 quantity of protein and energy in the whole order it was necessary to ascertain the weight, percent- 

 age of protein, and energy per gram for each kind of material. Inthe case of such orders as veal and 

 dressing, where the one was always accompanied by the other, the cost per order is given with the 

 main item, and the other is marked 0. In the case of such orders as ham and eggs, where either part 

 could be ordered separately, the cost of each part is given by itself. 



Where average figures are given in the table above, the average figures in the last two columns are 

 obtained by multiplying the average weight per order by the average percentage of protein and 

 energy per gram rather than by summing the individual items and dividing by the number of 

 items. 



With the foregoing data regarding the weight, cost, and amounts of 

 protein and energ}^ for one average order of each of the various dishes 

 at our disposal, and having in addition a record of the number of 

 times each dish was eaten by the man in question, the calculation of 

 the daily ration becomes possible. In making such calculations, how- 

 ever, it is ver}^ essential that the information given in the footnotes 

 to the table above be also taken into consideration. The tables fol- 

 lowing the explanatory data given in the account of each dietary study 

 beyond show the cost and the amounts of protein and energy in the 

 average food eaten daily during the periods included. The numbers 

 in parentheses after the names of the foods refer to the places where 

 those articles may be found in Table 1 above. The second number 

 indicates the number of orders eaten and the third shows the total co.st 

 of the orders. For example, in Table 3 we find the item "chowder 

 (57), 2, 6 cents," which means that the composition, cost, etc., of an 

 order of chowder ma}' be found ])y looking up No. 57 in Table 1, that 

 two orders were eaten, and that the total cost was 6 cents. 



