31 



Table 7.— Kinds of food, number of orders, and cost of each Und, and average cost and 

 amounts of protein and energij of dietary study No. 405 — Continued. 



SUBJECT E— Continued. 



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

 kind. 



Period S, 3 weeks, May 8 to May iiS — Continued. 



Oatmeal (105), 3, 9 cents; rice (108), 1,3 cents; shred- 

 ded wheat (109),],<'2cents; wheat (111), 1,3 cents. 

 Total breakfast cereals , 



Bread, white (115). 45, 45 cents; bread, corn (121), 5, 

 5 cents; gems. Graham (129) 9, 9 cents; rolls (133), 

 18, 18 cents; toast (134), 1, 2 cents; toast (with as- 

 paragus) (141), 3, Ob; macaroni (156), 1, G cents. 

 Total breads, etc 



Cake (160), 3, 3 cents; pie (174), 1, 4 cents; pudding 

 (177), 3, 12 cents; tarts (181), 1,2 cents; ice cream 

 (184), 1, 7 cents. Total desserts 



Peas (197), 2, 4 cents; potatoes, mashed (205), 4, 8 

 cents; asparagus (with toast) (218), 3, 24 cents; 

 corn (225i, 1, 2 cents: onions (227), 5, 15 cents; 

 spinach (229),3, 6 cents; succotash (231), 4. 8 cents; 

 tomatoes (233), 2, 4 cents. Total vegetables 



Apples (240), 6, 12 cents; oranges (251), 7, 21 cents; 

 prunes, stewed (255), 3, 12 cents; strawberries (256), 

 3, 25 cents; preserves (2.57), 16, 64 cents; sauees(258), 

 3, 12 cents. Total fruits, etc 



Sugar, teaspoonfuls (259), 26, 6 



Lemonade (267), 2, 4 cents 



Combination breakfasts (270), 5, .50 cents; lunches 

 (273), 12, S1.20; dinners (276), 1, 12 cents. Total 

 combination meals 



Total food 



Average for three periods . 



Cost, protein, and energy of daily food. 



Total. 



Cost. 



Cnits. 

 0.8 



4.0 

 1.3 



3.4 



7.0 

 '.'2' 



Protein. 



Grams. 

 1.5 



21.0 

 2.0 



2.6 



1.2 



8.7 



16.6 



Energy. 



Calories. 

 48 



675 

 113 



83 



205 



44 



9 



592 



43.0 



43.3 



99.3 



104.9 



2,845 



2,969 



Digesti- 

 ble 

 protein. , ^n^rgy. 



Available 



Grams. 

 1.3 



17.9 

 1.7 



2.2 



1.0 



15.3 



92.2 



97.1 



Calories. 

 44 



614 

 105 



180 



43 



9 



645 



2,602 



2,712 



a Order for one-half the usual amount. 



6 See footnote r to Table 1. 



Tlie amount.s of digestible protein and available energy per diem for 

 all three periods averaged 97.1 grams protein and 2,712 calories, or 

 practicalh" the quantities called for by the commonly accepted standard 

 for a man of sedentary occupation. In this stud}" 67 per cent of the 

 digestible protein came from animal sources. 



The average cost of the ration was 43.3 cents per da3\ Of this about 

 10 per cent was expended for fruits, yielding onl}' 1 per cent of the 

 total protein and 4.5 per cent of the total energy, whereas the sum 

 expended for breads, also 10 per cent of the total, supplied about 20 

 per cent of the total protein and energy. It is not to be inferred that 

 fruit should not be used; the purpose of the above comparison is sim- 

 ply to emphasize the economy of minimizing as far as possible the 

 expenditure for foods that contain little nourishment per monej^ unit 

 without destroying the palatabilit}^ of the ration. On foods relativelj' 

 rich in protein (meats, eggs, and dairy products) Subject E spent from 

 30 to 60 per cent more than the average of the 10 men studied, which 

 accounts for the relatively high proportion of protein and energ}' 

 derived from animal foods. The expenditure for vegetable foods is 

 of course correspondingly low; thus his expenditure for cereals was 

 only 20 per cent, that for desserts 50 per cent, breads 70 per cent 



