17 



ordinary. In other words, the diet of Subject A, although ver^- low in 

 protein and about equal to the average as regards energy, appears to 

 have been a little more than sufficient to maintain him in equilibrium 

 with his environment, which was essentiall}' one calling for intellectual 

 and not physical work. 



DIETARY STUDY NO. 402. 



Subject B was 20 years of age, 5 feet 8.0 inches in height, and weighed 

 131.8 pounds. In general development he was apparently not far from 

 the average of his age, although in point of imtrition he was classed 

 among the fairly well nourished. He was a freshman in the college, 

 and Latin, German, French, history, and physics all found a place in 

 the course he selected for the year. To his college duties he devoted 

 7 to 8 hours per da}-, including lectures, reading, and preparation. He 

 slept 7 to 8 hours. In the fall he walked or plaj^ed football one hour 

 every other day on an average. In the winter he walked from 30 

 minutes to 1 hour every other day, and in the spring he played base- 

 ball for 30 minutes to 2 hours with about the same frequency. In 

 addition to his studies and exercise, during period 1 he worked in a 

 barber shop at odd times, and during period 2 he added to this pro- 

 gramme by serving as a student waiter at Randall Hall for one or two 

 hours dail}' for about a week. In period 3, the spring period, he did 

 no work outside of his academic course. 



Table 4. — Kinds of food, number of orders, and cost of each kind, and average cost and 

 amounts of protein and energy of dietary study JVo. 402. 



SUBJECT B. 

 [For explanation of numbers in parentheses see p. 11.] 



Kinds of food, number of orders, and cost of each 

 kind. 



Period 1, 3 weeks, November SO to December 20. 



Beef, roast (6), 2, 20 cents; beef, pressed corned (5), 

 1,8 cents; potpie (25), 1,10 cents; beef hash (20), 

 5,35 cents; pork chops (42), 1, 10 cents. Total 

 meats, etc 



Chowder (57), 1, 3 cents: souf>s (59), 2, 6 cents. Total 

 soups, etc 



Smelts, fried (65), 1, 10 cents 



Eggs, dropped (77), 1, 8 cents; eggs, with toast (77), 2, 

 16 cents; eggomelet (81), 1, lOcents. Total eggs 



Butter (87), 27,27 cents; cheese (90), 5, 5 cents; milk, 

 bowl (94), 9, 36 cents; milk, glass (95), 3, 6 cents; 

 milk, 4-ounce pitchers (96), 12, 12 cents. Total 

 dairv products 



Homiiiv (100). 7, 28 cents; oatmeal (103), 2, 8 cents; 

 rice (106), 1,4 cents; wheat (112), 2, 8 cents. Total 



Bread, whiteYllStj, 34, 34 cents;' bread, Gratiam (116), 

 9,9cents; bread, corn f 119) , 17, 17 cents; rolls(131), 

 14, 14 cents; toast (134), l,2cents; toast (with eggs) 

 (140), 2, 4 cents; toast, buttered (137), 1, 3 cents: 

 crackers, for .soup (152), 24, 24 cents; buckwheat 

 cakes (143), 2, 10 cents. Total bread, crackers, etc 



Cake (158), 2, 2 cents; pudding, plum (175), 1,5 cents. 

 Total desserts 



13087— No. 152— (r> 8 



Avail- 

 able 

 energy. 



Calories. 

 185 



12 

 9 



37 



299 

 93 



802 

 32 



