47 



Table 12. — Kinds of food, number of orders, cost of each kind, and average cost and 

 amounts of protein and energy of dietary study 410 — Continued. 



SUBJECT K— Continued. 



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

 kind. 



Period 1, 3 weeks, November SO to December 20 — Cont'd. 



Doughnuts (164), 1, 1 cent; gingerbread (168), 1, 1 

 cent; pie (172), 1, 5 cents; ice cream (182), 1, 7 

 cents. Total desserts, etc 



Beans, baked (189), 2, 8 cents; potatoes, baked (199), 

 26, 52 cents; sweet potatoes (216), 31, 62 cents. Total 

 vegetables 



Sugar, teaspoonfuls (259), 19, Oo 



Combination dinner (274) , 1, 12 cents 



Cost, protein, and energy of daily food. 



Total. 



Total food . 



Period 2, S weeks, February lU to March 6. 



Beefsteak (11), 11, SI. 10 



Purge of peas (58), 3, 9 cents; soup (60), 1, 3 cents. 



Total soups, etc 



Eggs, boiled (77), 7, & 28 cents; eggs, fried (79), 4, 32 



cents. Total eggs 



Butter (88), 7, 7 cents; milk, glass (95), 10, 20 cents; 



milk, bowl (94), 1, 4 cents. Total dairy products.. 

 Prepared cereals (98), 2, 8 cents; hominy (101), 6, 



18 cents; oatmeal (104), 9, 27 cents; rice (107), 3, 



9 cents; wheat (110), 9, 27 cents. Total breakfast 



cereals, etc 



Bread, white (114), 13, 13 cents; bread, Graham (117), 



71, 71 cents; bread, corn (120), 36, 36 cents. Total 



bread, crackers, etc 



Cake, fruit (159), 28, 28 cents; cookies (162), 2, 2 cents; 



gingerbread (169), 3, 3 cents. Total desserts, etc.. 

 Beans, baked (190), 1, 4 cents; potatoes, baked (200), 



24, 48 cents; sweet potatoes (217), 13, 26 cents. 



Total vegetables 



Bananas (243), 3, 6 cents 



Sugar, teaspoonfuls (2.59), 61, 0" 



Coffee (263), 1, Scents 



Total food . 



Period 3, 3 iveeks, May S to May 28. 



Beefsteak (12), 3, 30 cents 



Soups (61), 2, 6 cents 



Eggs, fried (80), 5, 30 cents 



Butter (89), 20, 20 cents; milk, bowl (94), 1, 4 cents. 



Total dairy products 



Prepared cereal (99), 7, 28 cents; hominy (102), 7, 



21 cents; oatmeal (105), 10, 30 cents, wheat (111), 6, 



18 cents. Total breakfast cereals 



Bread, white (115), is, is cents; bread, Graham (118), 



73, 73 cents. Total bread 



Cake (160), 2, 2 cents; cookies (163), 1, 1 cent; pie 



(174), 8, 32 cents. Total desserts, etc 



Potatoes, baked (201), 28, 56 cents; potatoes, boiled 



(202) , 13, 26 cents. Total vegetables 



Bananas (244), 16, 32 cents 



Sugar, teaspoonfuls (269), 49, Oa 



Cost. 



Cents. 

 0.7 



Total food 



Average for the three periods. 



Protein. 



14.2 



5.2 



.6 



2.9 



1.5 



4.2 



.5.7 

 1.6 



.1 



25.8 



1.4 



.3 



1.4 



1.2 



4.6 

 4.3 



1.7 



3.9 

 1.5 



20.3 



20.3 



Grams. 

 0.7 



14.3 



1.5 



41.3 



18.6 

 1.3 

 4.3 

 3.8 



6.3 



31.5 

 4.3 



8.7 



79.1 



4.8 



.6 



2.6 



8.4 



25.8 



2.7 



6.7 

 .9 



Energy. 



Calories. 

 60 



790 

 32 

 37 



53.2 



57.9 



1,657 



179 

 28 

 68 



112 



225 



1,037 

 267 



434 



14 



103 



2 



Digesti- 

 ble 

 protein. 



Grams. 

 0.6 



11.9 



2,469 



46 



9 



50 



111 



287 



826 



194 



270 

 69 



83 



1,945 



2,024 



1.4 



35.7 



18.0 

 1.3 

 4.2 

 3.7 



6.4 



26.8 

 3.7 



7.2 

 .2 



70.6 



4.7 



.6 



2.5 



7.1 



21.9 



2.3 



5.6 



.8 



46.2 



50.8 



Avail- 

 able 

 energy. 



Calorits. 

 47 



719 

 31 

 34 



1,513 



156 

 24 

 61 



104 



205 



944 



248 



395 



12 



101 



2 



2, 252 



40 



8 



45 



103 



261 

 762 



180 



246 

 61 



81 



1,777 



1,847 



« See footnote r to Table 1. 



b Orders for half the usual amount. 



The above dietary is especially noteworthy l)ecause of the unusually 

 small amount of nutrients and energy eaten daily, and also because of 

 the low cost. On an average for the three periods the ration cost but 

 20.1 cents per daj, and furnished 50.8 grams of digestible protein and 

 1,847 calories of available energy, only 55 and 68.5 per cent, respec- 



