each and dinner 16 cents) furnish board on the "American plan" to 

 those preferring it to the a la carte system. These coml)ination 

 meals supplied a varied diet, and from the data regardino- them 

 obtained as part of the stud}- here reported it was calculated that a 

 person living on them would oV)tain nearly the quantities of protein 

 and energy called for by the commonly accepted standard for men 

 having a small amount of muscular work. 



In addition to the regular daily bills of fare each table is provided 

 with an "extra-order list" giving a great variety of dishes that can be 

 cooked to order. Comparatively few such dishes were used by the 

 men studied. 



The order slips made out and signed by the men are kept and serve 

 as a basis for calculating the weekly board bills. 



To obtain a list of the dishes eaten during the dietary studies each 

 subject was required to write his order in a small notebook supplied 

 for the purpose. A slip of carbon paper copied through the notebook 

 leaf upon a regular "order slip" placed beneath, and this slip went to 

 the serving room in the usual way. As a check the slips sent in by 

 each subject were compared with his notebook at the end of each week. 

 Before any student was accepted as a subject for this study he was 

 given to understand that he was to eat no food outside of Randall Hall 

 during the periods of examination. Unless this condition was abso- 

 lutely agreed to the applicant was rejected. Beyond this there is no 

 positive evidence that no food was eaten except that recorded in the 

 notebooks, but there is on the other hand good reason to believe that 

 the rule was strictly adhered to, since the men were of good character 

 and showed interest in the work. Stress was laid upon the fact that 

 there was no wish whatever to interfere with the tastes and dietary 

 habits of the men and that all that was desired was simply a record of 

 what they ate. They were asked to eat during the periods covered by 

 the study just what they would at other times when no records were 

 kept. Under these conditions the dietaries for the three periods of 

 three weeks each at different times of the year are believed to represent 

 the average diet of these men for the entire college year with tolerable 

 accuracy. 



It was impracticable to weigh all the " portions" or "orders" eaten 

 b}^ each student during three weeks, so the average weights of the vari- 

 ous dishes were obtained bv weighing, during each period of study or 

 immediately after, a number of similar portions served on different days 

 and averaging the tigures so obtained. The number of portions 

 weighed depended upon the importance of each article of food as a 

 constituent of the diet studied and ranged from one to twelve for each 

 article duiing each period of study. At the time of weighing sam- 

 ples of a considerable number of dishes were preserv^ed for subsequent 

 analysis b}' the addition of a few drops of formalin. The very great 



