19 



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 No. 402 — Continued. 



SUBJECT B— Continued. 



a See footnote r to Table 1. 



With a normal averag'e diet as a basis of comparison there is nothing 

 especially noticeable in regard to the total amounts of protein and 

 energ>' in the dietaiy of Subject B. As regards the amount of meat, 

 fish, and hash eaten, he spent 1-i per cent of his daily outgo, exclusive 

 of combination meals, on such foods, which i.s practically identical 

 with the average for the ten men studied. In other words, the pro- 

 portion of protein furnished by animal foods was 56 per cent of the 

 total, and the energy furnished by vegetable foods about 65 per cent. 

 The ratio of digestible protein from animal to that from vegetable 

 sources in the average American diet has been found to be about 60 

 to 40 per cent, in round numbers, and the corresponding ratio for 

 available energy 43 to 57 per cent. It is evident that the diet of this 

 subject furnished nearly the usual proportion of animal and vegetable 

 foods. The number of combination meals eaten was large, the amount 

 spent for these being almost twice as great as the average for the 

 ten men. 



In the case of meats, soups, breads, dairy products, and beverages 

 the proportional daily expenditure was very close to the average. 

 For eggs, cereals, and vegetables it was, roughly, 75 per cent of the 



