16 



cent of the total digestible protein and less than 1 per cent of the 

 total available enerj^y. At the same time the sum spent b}' Subject A 

 on cereals and on soups was about 100 per cent, and on breadstutfs 

 33 per cent more than the average of the subjects studied, while his 

 expenditure for desserts was about 50 per cent and for vegetables and 

 for beverages about 70 per cent of the average. It should be men- 

 tioned that, owing to the choice of the cheapest foods, he obtained for 

 1 cent spent on breadstuff's nearly 25 per cent more nutrients and on 

 vegetables about 15 per cent more than the average for all the men 

 studied. With the other classes of food he bought for 1 cent not far 

 from the average amounts. 



It has been pointed out that about 65 per cent of the protein was of 

 vegetable origin. It is further true that breads and cereals together 

 furnished })v far the larger part of this protein (over 50 per cent of 

 the total in the diet) and a like proportion of energy, the amounts 

 from vegetables proper and fruits being very small, about 3 or -1 per 

 cent. 



The total digestible protein in the diet for the three periods averages 

 76.2 grams, or about 83 per cent of the commonly accepted standard 

 for a man of sedentary habits, namely, 92 grams of digestible protein. 

 On the other hand, the available energy averages 2,859 calories, or 

 rather more than the standard calls for, i. e., 2,700 calories of available 

 energy. The quantity of protein was remarkably uniform through 

 the three periods (fall, winter, and spring), but the energy dropped 

 from about 2,910 calories (average of fall and winter) to 2,691 calories 

 in the spring term. 



The small sum (about one-half as much as the average) spent on 

 desserts is wise, since such foods would have furnished little protein 

 and energy in proportion to their cost; but the 6 per cent of the aver- 

 age outlay per day spent on beverages might have been avoided with 

 advantage and the sum expended for more nourishing foods. Milk i.- 

 not included under the head of beverages, but appears under "dairy 

 products." It is an economical food. 



Subject A led throughout the year a regular life, with constant appli- 

 cation to his university work. His diet was practically constant, being 

 unusuallj' low in protein and almost vegetarian in character. At the 

 end of the investigation, Ma,}\ 1901, he showed a gain of 7.5 pounds. 

 As may be seen from Table 16, his general strength, as shown on 

 the machines, and his chest, waist, and thigh measurements increased 

 proportionatel^^ At the beginning of the study he was classed after 

 examination as underdeveloped and undernourished. At the end no 

 marked change showed itself other than the increase in ])odily weight. 

 His intellectual efforts, if we may judge from the grades attained in 

 his studies (see Table 18, p. 61), were attended with success above the 



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