780 EXPERIMENT STATION RECORD. 



The results of previous studies reported by the station are quoted, 

 and from them and the above studies a number of averages are 

 deduced. 



Dietary study of Sandow, the "strong man," C. F. Langworthy 

 and W. II. Beal (Connecticut Storrs Sta. Rpt. 1896, pp. 158-162).— The 

 food consumed in a day by Sandow, the professional "strong man," was 

 weighed and its composition calculated. The nutrients consumed were 

 protein 244 gin., fat 151 gin., and carbohydrates 502 gin. The energy 

 of the food was calculated to be 4,402 calories. The nutritive ratio was 

 1 : 8.4. 



"It will be seen that while the amount of carbohydrates and fat con- 

 sumed does not differ very greatly from the standard for a man at 

 muscular work, the amount of protein is very large and the nutritive 

 ratio is very narrow. 



"The fact that so much protein is consumed is of especial interest." 



The digestibility of different classes of food materials, W. O. 

 Atwater (Connecticut Storrs Sta. Rpt. 1896, pp. 186-190). — On the 

 basis of results of a large number of digestion experiments made by 

 different investigators, the author deduces the following average coeffi- 

 cients of digestibility for animal foods, cereals and sugars, and vege- 

 tables and fruits: 



Average coefficients of digestibility. 



Per cent 



Animal foods 



Cereals and sugars 



Vegetables and fruits 



The coefficients of digestibility of protein, fat, and carbohydrates as 

 actually determined by the author in the experiments with man cited 

 below were compared with the above calculated results for the same 

 food materials. The agreement was found to be very close, as is shown 

 by the following table: 



Comparison of determined n-itJi average coefficients of digestibility. 



Protein. 



Per cent. 



As found by experiment ' 93. 7 



As calculated -94. 



Fat. 



Carbo- 

 hydrates. 



Per cent. 

 95. 3 



96.3 



Per cent. 



97.7 

 98.1 



"This close agreement implies that the assumed coefficients fairly 

 represent the proportions of nutrients that are digested, under ordi- 

 nary normal conditions, from such food materials as those used in these 

 experiments." 



Experiments on the digestion of food by man, W. O. Atwater 

 (Connecticut Storrs Sta. Rpt. 1896, pp. 163-180). — A number of digestion 



