38 



Table 9. — Kinds^ offood, number of orders, and cost of each kind, and average cost and 

 amounts of protein and energy of dietary study No. 407 — Continued. 



SUBJECT G— Continued. 



a See footnote r to Table 1. 



The diet of Subject G is especiall}' interesting, as this is the onl}^ 

 instance among- the ten men studied in which the cost of board was 

 apparently of little moment. An increased variety and quantity of 

 food are noticeable. Thus, for the three periods the daily ration cost 

 on an average 62.3 cents and contained llO.'l grams of digestible pro- 

 tein and 3,336 calories of available energy, quantities which approach 

 closely to the standard for men with moderately active muscular work, 

 i. e., 115 grams of digestible protein and 3,400 calories of available 

 energy (see Table 14, p. 54). The quantity of protein furnished by 

 animal foods (62.5 per cent of the total amount mentioned above) was 

 higher than the average for the ten men studied. The fact that no com- 

 bination meals were used is noticeable, and explains the liberal use of 

 many of the other food articles, such as meats, eggs, .soups, and desserts. 

 The nutrients in the ration might have been increased without alter- 

 ing the cost by spending less on desserts, beverages, and fruits, of 

 which about 25 per cent more than the average were con.sumed, and 

 purchasing proportionatel}^ more of the cheaper foods, but as economy 

 seems to have been no object there is really little reason to suggest 

 possible changes. The effect of the selection of a varietv of dishes 

 within any given food class in lowering the econom}' of that class is 

 well illustrated in this dietar}'. 



For example, every cent's worth of meats, fish, and eggs procured 

 supplied only about 80 per cent of the protein and 85 per cent of the 

 energy obtained on an average with less variety b}^ the ten men studied. 

 For breads the figures are 75 and 80 per cent, respectively, and for 

 vegetables 63 and 60 per cent, respectively. A glance at the table 

 shows the relatively great variety in the above classes of food. 



