23 



Table 5. — Kinds of food, numher of orders, and cost of each kind, and average cost and 

 amounts of protein and energy of dietarij study No. 403 — Continued. 



SUBJECT C— Continued. 



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

 kind. 



Period S, S weeks, May S to Mny 28. 



Beef, roast (8), f), 50 cents; beef stew (9). 1, 10 cents; 

 beef hash (22), 3, 18 cents; beef, corned (4), 2, 16 

 cents; hash of ham and eggs (-17), 1, 10 cents. 

 Total meats, etc 



Pur^e of peas (58), 3, 9 cents; soup (61), 2, 6 cents. 

 Total soups, etc 



Eggs, scrambled (86), 1, Scents; eggs, dropped (77), 

 1, 6 cents. Total eggs 



Cream (with strawberries) (93), 1, 0:« milk, glass 

 (95), 5, 10 cents; milk, 1-ounce pitchers (96), 10, 10 

 cents; butter (89), 38, 38 cents. Total dairy 

 products 



Prepared cereals (99), 1, 4 cents; oatmeal (105), 1, 3 

 cents; wheat (111), 7, 21 cents. Total breaklast 

 cereals 



Bread, white (115), 1, 1 cent; bread, Graham (118), 

 CO, 60 cents; bread, corn (121), s, 8 cents; griddle- 

 cakes (146), 2, 8 cents; macaroni (156), 2, 12 cents; 

 scones (142i, 3, 3 cents. Total bread, crackers, etc. 



Cookies (163), 2, 2 cents; cake (160), 6, 6 cents; pie 

 (174), 6. 24 cents; pudding (177), 2, 8 cents: short- 

 cake, crust (180), 2, 0;« shortcake, strawberries 

 (179), 2, 15 cents; colTee jelly (187), 1, 4 cents; ice 

 cream (184), 3, 21 cents. Total desserts, etc 



Beans, Lima (194), 5, 10 cents; beans, wax (195), 1, 2 

 cents; beans, baked (191), 1, 4 cents; cabbage 

 (221), 3, 6 cents; corn (225), 6, 12 cents; peas (197), 

 1, 2 cents; pickles (239), 2, 2 cents; potatoes, stewed 

 (206), 1, 2 cents; potatoes, baked (201), 4, 8 cents; 

 potatoes, mashed (205), 6, 12 cents; radishes (228), 

 1, 4 cents; succotash (231) , 5, 10 cents: tomatoes 

 (233), 1, 2 cents; turnips (235), 1, 2 cents. Total 

 vegetables, etc 



Apples (240), 3. 6 cents; bananas (244), 7, 14 cents; 

 oranges (2,51), 17, 51 cents; strawberries (2.56), 2, 15 

 cents. Total fruits 



Sugar, teaspoonfuls (259), 54, 0;a sirup (260), 2, 4 

 cents. Total sugar, etc 



Coffee (263), 25, 76 cents; birch beer (266), 1, 6 cents; 

 ginger ale (266), 2, 10 cents; lemonade (267), 7, 14 

 cents; .sarsaparilla (266), 1, 5 cents. Total bever- 



Cost, protein, and energy of daily food. 



ages 



Combination breakfasts (270), 7, 70 cents; lunches 

 (273), 16, 81.60: dinners (276), 2, 24 cents. Total 

 combination meals 



Total food 



Average of three periods. 



Total. 



Cost. Protein. Energy, 



nilf. 

 5.0 



.7 



Grams. 

 18.0 



1.7 



2.6 



3.5 



1.3 



4.4 



3.8 



3.7 



4.1 



5:2 



12.1 



2.3 



21.0 



5.0 



Digesti- 

 ble 

 protein. 



Avail- 

 able 

 energy. 



Calories. 

 229 



34 



52 



261 



Grams 

 17 



6.3 



1.7 



1.8 



23.3 



43.9 



87.2 



41.7 



96.9 



79 



684 



315 



209 



116 

 111 



87 



819 



2. 



3. 



2. 



17.9 



4.3 



Calories. 

 199 



29 



46 



243 



72 



622 

 293 



21 



190 



102 

 109 



85 

 753 



2,948 



78.9 



2, 743 



3,196 



87.7 



2,947 



a See footnote r to Table 1. 



The average amount of digostible protein furnished by the diet 

 selected by the subject is not far from the quantity called for by the 

 standard selected for comparison, whereas in g-eneral the amount of 

 energy was somewhat higher than the standard called for. About 54 

 per cent of the total digestible protein and 34 per cent of the available 

 energy in the average diet of Subject C came from animal food. It 

 is noticeable that nearly 40 per cent of the nutrients in the average 

 ration for the three periods was furnished by the combination meals. 

 In other words, he lived half on foods which he selected and half on 

 meals selected bv the commons management. The use of many com- 



