variet}' and mixed character of the food, however, necessitated fre- 

 quent estimations of composition, for it was impossible to sample and 

 analyze every dish, but such estimates were conlined to unimportant 

 foods — that is, to those not often used and to such as supplied little 

 nutritive material. 



The following table shows the cost, average weight, and amounts of 

 protein and energy in one '"portion" or ''order" of the various dishes 

 used. The table also shows which of the foods were analyzed and 

 which had their nutritive value computed from average figures. The 

 data recorded served as a basis for computing the individual dietaries. 



Table 1. 



-Percentage of protein, amount of energy per gram, and arerage weight, cost, 

 amount of protein, and energy per order of different kinds of food. 



