15 



T.\Bi.K S.— Kinds of food, number of orders, and cost of each kind, and arerage cost and 

 amounts of protein and energy of dietary study Xo. 401 — Continued! 



SITBJECT A— Continued. 



'I Order for one-half the usual amount. 



6 See footnote r to Table 1. 



In regard to the diet of this .subject, the most striking feature is the 

 exceedingly small amount of meat, e^f^s, and iish eaten, roughly al)out 

 35 per cent of the digestible protein being derived from animal foods 

 and 05 per cent from vegetable foods. In period 1 no meat, tish, 

 eggs, or hash was eaten except that served in the comliination meals, 

 and such meals amounted to but a small fraction of the total diet, 

 furnishing only about 20 per cent of the total digestible protein and 

 15 per cent of the total available energy. 



In periods 2 and 3 the protein furnished by the meat eaten, aside 

 from that of the combination meals, was also low, amounting to only 

 about '2.0 to 4: per cent of the total. Kggs were eaten only in period 

 3. and then in double the average amount. The small amounts of 

 meats, tish, and hash eaten ))y Subject A are very noticeable when 

 comparison is made with the average for the ten subjects included in 

 this investig-ation. In such an average about 13 per cent of the total 

 cost of the average diet was for meats, tish, and hash, which fur- 

 nished about IT per cent of the total digestible protein and 5.5 per cent 

 of the total available energy, whereas Subject A spent about 2 per 

 cent of his total outlay on meats, tish. and hasli, yielding about 2 per 



