13 



In a similar way the figures for energy show how much of the total 

 enertrv of the food has been made availa})le for the uses of the body in 

 the processes of digestion and assimihition. 



Table 2. — Coetficients of digestibilitj^ of protein and amilability of energy of different 



classes of food materials. 



Class of food. 



Soups 



Meatfi 



Fish 



Eggs 



Dairy products 



Breakfast cereals . . . 

 Bread, crackers, etc. 



Desserts 



yegetables 



Fruits 



Sugars 



Beverages 



Combination meals. 



Protein. 



Per cent. 

 97 

 97 

 97 

 97 

 97 

 85 

 85 

 85 

 83 

 So 



97 

 92 



Energy. 



Per cent. 

 86 

 87 

 85 

 89 

 93 

 91 

 91 

 93 

 91 

 88 

 98 

 98 

 92 



DETAILS OF THE DIETARIES. 



In the following pages the details of the dietary studies with the ten 

 students are recorded. 



DIETARY STUDY NO. 401. 



The subject of dietary study No. 401, who is designated A, was 81 

 years of age", 5 feet 1.8 inches in height, and weighed 106.7 pounds. 

 In physical deyelopnient and state of nutrition he was decidedly below 

 the ayerage, as was also the case with his bodily strength. He was a 

 student in the graduate school, his course being exclusiyely mathe- 

 matical and rather difficult. He slept 7 or 8 hours, and deyoted one- 

 half hour to o-vmnasium exercise or walked 30 minutes to 2 hours 

 daily. The main part of his day was spent at intellectual work, aver- 

 aging S to 1(» hours. There was practically no change in the pro- 

 gramme throughout the year. 



The following table shows the results for the three periods of the 

 dietary study and the ayerage results for the whole inyestigation. 



« This and all similar data refer to values at the beginning of the experimental 

 period. 



